1 00:00:02,333 --> 00:00:04,233 [Capri] For the Upper Skagit Indian Tribe, 2 00:00:06,300 --> 00:00:08,033 salmon isn't just a food source. 3 00:00:08,166 --> 00:00:12,266 Our culture and our way of life revolves around salmon. 4 00:00:12,400 --> 00:00:14,500 The river is our life blood. 5 00:00:14,633 --> 00:00:16,200 [Capri] It's a community builder. 6 00:00:16,966 --> 00:00:20,066 It's something that we're missing in so many communities 7 00:00:20,200 --> 00:00:23,266 that we forget about taking care of our neighbors. 8 00:00:23,400 --> 00:00:25,266 But that seems to be front and center here. 9 00:00:25,400 --> 00:00:27,233 And here in Washington State, 10 00:00:27,366 --> 00:00:29,100 there's a melting pot of cultures. 11 00:00:31,133 --> 00:00:35,333 We wanted to let people know about Pilipino cooking. 12 00:00:35,466 --> 00:00:37,533 [Capri] Creating comforting dishes 13 00:00:37,666 --> 00:00:40,433 while ensuring that no part of the fish... 14 00:00:40,566 --> 00:00:41,900 See how beautifully simple. 15 00:00:42,033 --> 00:00:44,133 These are beautiful. Look at the color. 16 00:00:44,266 --> 00:00:45,866 [Capri] ...goes to waste. 17 00:00:49,233 --> 00:00:50,733 [cheering] 18 00:00:50,866 --> 00:00:52,133 Whoa! 19 00:00:52,266 --> 00:00:53,700 Does this happen every day or just for you? 20 00:00:53,833 --> 00:00:55,400 Oh no, it happens every day. 21 00:00:55,533 --> 00:00:56,566 Yeah. 22 00:00:56,866 --> 00:00:59,233 I'm Capri Cafaro and I'm on a mission 23 00:00:59,366 --> 00:01:01,300 to uncover the incredible stories 24 00:01:01,433 --> 00:01:02,800 of the foods we grow... 25 00:01:04,000 --> 00:01:06,400 ...harvest, create... 26 00:01:07,566 --> 00:01:08,600 ...and celebrate. 27 00:01:09,400 --> 00:01:11,100 Beautiful, amazing meal. 28 00:01:11,800 --> 00:01:13,600 So, I'm traveling America's backroads 29 00:01:13,733 --> 00:01:15,266 to learn our cherished food traditions... 30 00:01:15,400 --> 00:01:16,333 Whoa. 31 00:01:16,466 --> 00:01:17,900 ...from those who make them possible... 32 00:01:18,033 --> 00:01:19,033 Look at that. 33 00:01:19,166 --> 00:01:20,966 ...and are helping keep them alive. 34 00:01:21,100 --> 00:01:22,666 There is so much more to learn. 35 00:01:24,766 --> 00:01:26,466 Whoa! 36 00:01:26,600 --> 00:01:28,533 [Capri] On "America the Bountiful." 37 00:01:34,500 --> 00:01:35,933 [announcer] America's farmers have nourished us 38 00:01:36,066 --> 00:01:37,500 for generations, 39 00:01:37,633 --> 00:01:40,900 but today they face unprecedented challenges. 40 00:01:41,033 --> 00:01:43,700 American Farmland Trust works with farmers 41 00:01:43,833 --> 00:01:46,066 to help save the land that sustains us. 42 00:01:46,200 --> 00:01:49,200 Together we can work to keep America bountiful. 43 00:01:57,633 --> 00:02:00,200 [Capri] Salmon have long been the symbol and life blood 44 00:02:00,333 --> 00:02:01,500 of the indigenous people 45 00:02:01,633 --> 00:02:03,766 who call the Pacific Northwest home. 46 00:02:09,266 --> 00:02:12,366 King Salmon, or Chinook, begin their life in rivers 47 00:02:12,500 --> 00:02:14,366 and then swim into the ocean 48 00:02:14,500 --> 00:02:16,400 before returning to their place of birth 49 00:02:16,533 --> 00:02:18,033 to spawn each summer. 50 00:02:19,266 --> 00:02:21,166 Every year, during this salmon run, 51 00:02:21,300 --> 00:02:23,666 members of the Upper Skagit Indian Tribe 52 00:02:23,800 --> 00:02:26,633 practice ceremonial fishing by drift net. 53 00:02:30,133 --> 00:02:31,800 Tribal member Scott Schuyler 54 00:02:31,933 --> 00:02:34,566 has been fishing salmon for 40 years, 55 00:02:34,700 --> 00:02:38,333 having seen those rights taken away and subsequently reinstated 56 00:02:38,466 --> 00:02:40,233 by the state of Washington. 57 00:02:40,366 --> 00:02:42,833 Today he's drift netting a portion of the river 58 00:02:42,966 --> 00:02:46,066 his ancestors have long fished with his daughter, Janelle. 59 00:02:50,033 --> 00:02:52,866 This looks relatively complicated to me, a lay person, 60 00:02:53,000 --> 00:02:55,566 who's never caught a salmon. 61 00:02:55,700 --> 00:02:57,766 But you are incredibly experienced 62 00:02:57,900 --> 00:02:59,466 when it comes to this drift netting 63 00:02:59,600 --> 00:03:02,033 which is a very specific type of catching salmon. 64 00:03:02,166 --> 00:03:04,000 What's going to happen here today? 65 00:03:04,133 --> 00:03:06,233 Well, we're here on the Skagit River. 66 00:03:06,366 --> 00:03:08,266 There should be a lot of chinook out here 67 00:03:08,400 --> 00:03:09,600 which we're targeting today. 68 00:03:09,733 --> 00:03:10,633 Chinook. 69 00:03:10,766 --> 00:03:12,266 See, here I am calling it chinook. 70 00:03:12,400 --> 00:03:13,533 King Salmon, right? 71 00:03:13,666 --> 00:03:16,066 That's the premiere fish of our people. 72 00:03:16,200 --> 00:03:19,633 The Skagit has taken care of our people since time and memorial 73 00:03:19,766 --> 00:03:21,500 and it's going to continue to take of it 74 00:03:21,633 --> 00:03:23,800 as long as we take care of the Skagit River. 75 00:03:23,933 --> 00:03:26,400 And so, we're here to practice sustainable fishing 76 00:03:26,533 --> 00:03:28,700 and bring home some fish for our people. 77 00:03:28,833 --> 00:03:31,100 And your daughter's here, I think, ready to rock and roll. 78 00:03:31,233 --> 00:03:32,333 She's ready. We're ready. 79 00:03:32,466 --> 00:03:33,766 So, we got this big net. 80 00:03:33,900 --> 00:03:35,200 What's going to happen next? 81 00:03:35,333 --> 00:03:36,733 Well, we're going to lay the drift net out. 82 00:03:36,866 --> 00:03:38,000 We got to get into place here, 83 00:03:38,133 --> 00:03:41,633 and there's locations that we know we can fish 84 00:03:41,766 --> 00:03:44,233 where there's no logs or rocks in the water. 85 00:03:44,366 --> 00:03:45,400 I was going to ask, 86 00:03:45,533 --> 00:03:47,500 how do you know where the salmon are in the river? 87 00:03:47,633 --> 00:03:52,566 Well, basically, historically, we know where the runs are, 88 00:03:52,700 --> 00:03:54,233 what time of year they're running. 89 00:03:54,366 --> 00:03:56,333 Basically, there are salmon running year-round 90 00:03:56,466 --> 00:03:57,566 on the Skagit. 91 00:03:57,700 --> 00:03:59,400 Okay. 92 00:03:59,533 --> 00:04:01,066 And right now it is chinook. 93 00:04:01,200 --> 00:04:03,500 We just got done with sockeye fishing. 94 00:04:03,633 --> 00:04:06,233 And so it's just time and experience 95 00:04:06,366 --> 00:04:07,766 and our knowledge of the river. 96 00:04:07,900 --> 00:04:09,666 So, let's get into place here. 97 00:04:09,800 --> 00:04:10,666 Go ahead, Janelle. 98 00:04:10,800 --> 00:04:11,700 We're ready to go. 99 00:04:11,833 --> 00:04:13,233 All right. I want to see how this goes down. 100 00:04:21,733 --> 00:04:23,200 [Capri] How big is this net? 101 00:04:23,333 --> 00:04:27,133 [Scott] It is roughly 50 fathoms, so that'd be 300 feet. 102 00:04:27,266 --> 00:04:28,500 [Capri] Okay. 103 00:04:28,633 --> 00:04:30,500 You mentioned that this is a sustainable practice. 104 00:04:30,633 --> 00:04:31,500 Yeah. 105 00:04:31,633 --> 00:04:33,700 What makes this drift netting sustainable 106 00:04:33,833 --> 00:04:36,000 and good for the ecosystems here? 107 00:04:36,133 --> 00:04:39,033 Well, we basically fish in what we call harvestable fish 108 00:04:39,166 --> 00:04:41,266 to make sure there is a surplus available 109 00:04:41,400 --> 00:04:44,133 above and beyond what the Skagit needs for spawning. 110 00:04:44,266 --> 00:04:45,833 So, let's keep an eye on the net 111 00:04:45,966 --> 00:04:47,666 and hopefully, we'll get a fish or two. 112 00:04:47,800 --> 00:04:49,766 All right, well, with 300 feet of net 113 00:04:49,900 --> 00:04:53,166 hopefully there'll be more than a fish or two out there. 114 00:04:53,300 --> 00:04:54,400 There's one right there. 115 00:04:54,533 --> 00:04:55,600 I don't know if you can see-- 116 00:04:55,733 --> 00:04:56,833 [Capri] How can you tell? 117 00:04:56,966 --> 00:04:58,200 [Scott] You see the corks that are bobbing right there? 118 00:04:58,333 --> 00:04:59,433 [Capri] Yeah. 119 00:04:59,566 --> 00:05:01,166 [Scott] Right in the middle there bobbing up and down, 120 00:05:01,300 --> 00:05:02,166 that means that they're there. 121 00:05:02,300 --> 00:05:03,400 [Capri] Oh yeah, I see it. 122 00:05:03,533 --> 00:05:04,933 [Scott] We had a load of fish already. 123 00:05:05,066 --> 00:05:06,466 [Capri] Wow! 124 00:05:06,600 --> 00:05:07,766 [Scott] Which is a good thing 125 00:05:07,900 --> 00:05:11,066 because we're fishing to put away salmon for our community. 126 00:05:11,200 --> 00:05:12,466 [Capri] Right. 127 00:05:12,600 --> 00:05:15,366 [Scott] And here we are the first-- 128 00:05:15,500 --> 00:05:17,633 Oh, that's a beautiful fish. 129 00:05:17,766 --> 00:05:18,733 [Capri] Hey, hey. 130 00:05:18,866 --> 00:05:19,933 [Scott] That is a beautiful fish. 131 00:05:20,066 --> 00:05:22,700 Honestly, I have never seen a fish that big. 132 00:05:22,833 --> 00:05:24,133 [Scott] That is a beautiful salmon. 133 00:05:24,266 --> 00:05:25,800 [Capri] Wow! 134 00:05:29,466 --> 00:05:31,233 The Skagit River takes care of us 135 00:05:31,366 --> 00:05:32,600 and we need to take care of it. 136 00:05:32,733 --> 00:05:37,366 How long have your community been fishing salmon in here 137 00:05:37,500 --> 00:05:38,633 in the Skagit River? 138 00:05:38,766 --> 00:05:41,600 [Scott] Our culture and our way of life revolves around-- 139 00:05:41,733 --> 00:05:43,300 We're salmon central, if you would. 140 00:05:44,900 --> 00:05:49,300 Again, the river is our life blood. 141 00:05:49,433 --> 00:05:51,200 It's named after our people. 142 00:05:51,333 --> 00:05:53,800 You know, we think in terms of generations. 143 00:05:53,933 --> 00:06:00,500 I want the Skagit to continue to feed our people, 144 00:06:00,633 --> 00:06:04,333 my kids, their kids and young future generations. 145 00:06:04,466 --> 00:06:06,800 It's important for us to continue 146 00:06:06,933 --> 00:06:08,366 to preserve our way of life. 147 00:06:08,500 --> 00:06:09,666 We got a lot of fish already. 148 00:06:09,800 --> 00:06:11,166 [Capri] Wow! 149 00:06:11,300 --> 00:06:12,700 [Scott] Now, that's a big fish there. 150 00:06:12,833 --> 00:06:16,333 That's probably close to 30 pounds. 151 00:06:16,466 --> 00:06:18,500 [Capri] That's the biggest fish I've ever seen. 152 00:06:20,366 --> 00:06:22,766 This is incredible. 153 00:06:22,900 --> 00:06:26,233 How many pounds would you say this is, of fish. 154 00:06:26,366 --> 00:06:28,633 [Scott] Well, I would say 150 or so. 155 00:06:28,766 --> 00:06:29,866 [Capri] My goodness. 156 00:06:30,000 --> 00:06:32,400 That would feed roughly 300 people. 157 00:06:33,166 --> 00:06:34,633 [Capri] In just this short amount of time, 158 00:06:34,766 --> 00:06:36,766 you're going to be able to feed 300 people. 159 00:06:36,900 --> 00:06:37,966 That's right. 160 00:06:38,100 --> 00:06:40,233 [Capri] I can understand why you say this Skagit River 161 00:06:40,400 --> 00:06:41,966 takes care of you, 162 00:06:42,100 --> 00:06:43,400 and you need to take care of it. 163 00:06:43,533 --> 00:06:44,533 [Scott] That's right. 164 00:06:46,766 --> 00:06:49,133 [Capri] Scott and Janelle bring the salmon to the riverbank 165 00:06:49,266 --> 00:06:51,500 to bleed them and get them on ice. 166 00:06:51,633 --> 00:06:54,400 This helps preserve the quality of the meat. 167 00:06:54,533 --> 00:06:56,366 Scott plans to preserve much of the salmon 168 00:06:56,500 --> 00:06:58,566 by smoking and freezing them 169 00:06:58,700 --> 00:07:00,533 so members of the Upper Skagit Tribe 170 00:07:00,666 --> 00:07:02,133 will have fish over the winter. 171 00:07:03,900 --> 00:07:07,233 Today, Scott plans to roast a number of them over the fire 172 00:07:07,366 --> 00:07:08,666 for the tribal elders. 173 00:07:11,366 --> 00:07:12,900 He removes the filets, 174 00:07:14,866 --> 00:07:17,566 roe sacks, and heads for roasting. 175 00:07:23,966 --> 00:07:25,033 What we're doing today 176 00:07:25,166 --> 00:07:27,233 is we're going to be barbecuing on an open fire pit, 177 00:07:27,366 --> 00:07:29,266 alder wood fire. 178 00:07:29,400 --> 00:07:32,900 And we're going to be barbecuing on traditional iron wood 179 00:07:33,033 --> 00:07:35,233 which is what our ancestors used to use. 180 00:07:35,366 --> 00:07:38,166 This wood if very durable. Fire resistant. 181 00:07:38,300 --> 00:07:40,000 And I've had the honor of cooking for our people 182 00:07:40,133 --> 00:07:41,566 for over 30 years. 183 00:07:41,700 --> 00:07:42,833 I take it very serious 184 00:07:42,966 --> 00:07:44,733 and it is a real honor to cook for our people. 185 00:07:44,866 --> 00:07:46,600 Well, it's an honor to join you in this process. 186 00:07:46,733 --> 00:07:48,066 You know, something like this 187 00:07:48,200 --> 00:07:50,600 it's not like you can set the oven to 350 degrees. 188 00:07:50,733 --> 00:07:53,000 -No. -There's no real recipe. 189 00:07:53,133 --> 00:07:55,600 How do you know that it's just right for salmon? 190 00:07:55,733 --> 00:07:56,966 It's all in here. 191 00:07:57,100 --> 00:08:00,233 You know from years of experience and cooking. 192 00:08:00,366 --> 00:08:02,900 Well, I'm going to put these gloves on. 193 00:08:03,033 --> 00:08:06,400 I mean, I don't have 50,000 filet under my belt, 194 00:08:06,533 --> 00:08:08,866 but I can help you a little bit today. 195 00:08:09,000 --> 00:08:10,066 I'll save the stick for you because-- 196 00:08:10,200 --> 00:08:11,233 I have an idea but-- 197 00:08:11,366 --> 00:08:12,833 That's a good stick. Yep. 198 00:08:12,966 --> 00:08:15,133 You just kind of gently stick it in there. 199 00:08:15,266 --> 00:08:17,433 This is fresh fish so it's really firm, 200 00:08:17,566 --> 00:08:19,000 so don't cut yourself. 201 00:08:19,133 --> 00:08:21,033 Work it through the piece of fish 202 00:08:21,166 --> 00:08:24,500 and just stick it all the way through 203 00:08:24,633 --> 00:08:27,633 until you get to right about there. 204 00:08:27,766 --> 00:08:29,300 So basically, we're going to have fish from here to there, 205 00:08:29,433 --> 00:08:30,866 just about 7 or 8 pieces. 206 00:08:31,000 --> 00:08:32,100 Okay. 207 00:08:32,233 --> 00:08:33,200 [Scott] But go ahead and grab yourself a piece of fish. 208 00:08:33,333 --> 00:08:34,266 [Capri] All right. 209 00:08:34,400 --> 00:08:35,300 Yeah, you got it. 210 00:08:35,433 --> 00:08:37,800 See, you're already an old pro at this. 211 00:08:37,933 --> 00:08:39,500 Oh yeah, well I have a good teacher. 212 00:08:41,000 --> 00:08:43,000 All right, so how about I can kind of see 213 00:08:43,133 --> 00:08:44,200 from the history of this wood 214 00:08:44,333 --> 00:08:45,666 it's telling me a bit of a story. 215 00:08:45,800 --> 00:08:46,966 [Scott] A little bit more. 216 00:08:47,100 --> 00:08:47,966 Yep, there you go. 217 00:08:48,100 --> 00:08:49,766 All righty. Good, good, good. 218 00:08:49,900 --> 00:08:51,833 [Scott] And then just move on to your next piece. 219 00:08:51,966 --> 00:08:53,566 So basically, you want to end up with a stick 220 00:08:53,700 --> 00:08:55,000 that kind of looks like this. 221 00:08:55,133 --> 00:08:56,366 All right. 222 00:08:56,500 --> 00:08:58,900 Following your lead here. 223 00:08:59,033 --> 00:09:00,766 Now, do you have to have a special occasion 224 00:09:00,900 --> 00:09:03,766 to have this kind of a salmon roast? 225 00:09:03,900 --> 00:09:06,366 [Scott] Myself personally, I'll eat salmon 3 times a week 226 00:09:06,500 --> 00:09:07,533 if I could get away with it. 227 00:09:07,666 --> 00:09:10,766 However, we don't have salmon all the time. 228 00:09:10,900 --> 00:09:13,433 I can tell how significant this is 229 00:09:13,566 --> 00:09:15,266 and how special this is for your community, 230 00:09:15,400 --> 00:09:17,666 particularly because there was a period of time 231 00:09:17,800 --> 00:09:20,133 where this wasn't possible for you to do. 232 00:09:20,266 --> 00:09:21,466 Yeah. Yeah. 233 00:09:21,600 --> 00:09:23,766 We went through a decades long period 234 00:09:23,900 --> 00:09:25,533 when the state of Washington 235 00:09:25,666 --> 00:09:29,266 decided that they were no longer going to honor the treaty 236 00:09:29,400 --> 00:09:32,000 that our ancestors signed with the United States, 237 00:09:32,133 --> 00:09:34,033 and made it illegal for people to fish. 238 00:09:34,166 --> 00:09:35,700 And so, our people were getting harassed 239 00:09:35,833 --> 00:09:37,100 and arrested constantly. 240 00:09:37,233 --> 00:09:39,133 And so, at the USP Washington case 241 00:09:39,266 --> 00:09:43,266 in which George Boldt reaffirmed that the treaty was valid 242 00:09:43,400 --> 00:09:44,700 and reaffirmed our rights 243 00:09:44,833 --> 00:09:46,700 to continue to practice our way of life, 244 00:09:46,833 --> 00:09:49,266 that's when we were able to legally fish again. 245 00:09:49,400 --> 00:09:50,900 And it's still a struggle to this very day. 246 00:09:51,033 --> 00:09:52,133 Sure. 247 00:09:52,266 --> 00:09:55,666 Well, it makes it that much more, I guess, significant 248 00:09:55,800 --> 00:09:59,100 because you had to go without. 249 00:09:59,233 --> 00:10:01,233 And it was taken. 250 00:10:01,366 --> 00:10:02,933 It was pretty significant in my life 251 00:10:03,066 --> 00:10:04,833 because salmon has played such a role 252 00:10:04,966 --> 00:10:09,666 in my adulthood, if you would, over the years. 253 00:10:09,800 --> 00:10:13,666 It's been good to return back to our way of life. 254 00:10:15,333 --> 00:10:17,200 [Capri] Once the filets are all skewered, 255 00:10:17,333 --> 00:10:19,866 Scott seasons them with only sea salt 256 00:10:20,000 --> 00:10:21,800 before bringing them to the fire. 257 00:10:24,266 --> 00:10:26,800 He also adds the roe sacks, back bones, 258 00:10:26,933 --> 00:10:28,466 and heads to the grill. 259 00:10:28,600 --> 00:10:31,833 He lets the filets roast for 10 to 15 minutes before flipping. 260 00:10:33,033 --> 00:10:34,266 So, let's see here, what do you think Scott? 261 00:10:34,400 --> 00:10:35,966 Oh, we're getting real close. 262 00:10:36,100 --> 00:10:38,666 Let's let that cook for a bit longer on that side. 263 00:10:38,800 --> 00:10:41,633 But let's take a look here and see what we've got going on. 264 00:10:41,766 --> 00:10:44,100 Oh, that's looking primo. 265 00:10:44,233 --> 00:10:47,133 So, this is basically almost ready to put into a pan, 266 00:10:47,266 --> 00:10:48,400 and I'll show you how to do that. 267 00:10:48,533 --> 00:10:50,366 We'll start getting a pan ready. 268 00:10:50,500 --> 00:10:53,266 So, if you want to gently grab the first piece of fish. 269 00:10:53,400 --> 00:10:54,766 All right. I want to try to keep them-- 270 00:10:54,900 --> 00:10:55,833 Give it a little wiggle. 271 00:10:55,966 --> 00:10:56,966 Do a little wiggle. 272 00:10:57,100 --> 00:10:58,066 There you go. 273 00:10:58,200 --> 00:11:00,066 At this phase, we put it on the bottom of the pan. 274 00:11:00,200 --> 00:11:01,066 [Capri] Bottom of the pan. 275 00:11:01,200 --> 00:11:02,200 Skin side down? 276 00:11:02,333 --> 00:11:03,233 [Scott] Skin side down. 277 00:11:03,366 --> 00:11:05,133 We want to get the presentation right. 278 00:11:05,266 --> 00:11:06,966 And move on to your next piece. 279 00:11:07,100 --> 00:11:08,433 There you go. 280 00:11:08,566 --> 00:11:09,966 [Capri] There you go. 281 00:11:10,100 --> 00:11:11,300 [Scott] We're looking good. 282 00:11:11,433 --> 00:11:12,900 I mean, that looks scrumptious. 283 00:11:13,033 --> 00:11:14,066 I mean, these look perfect. 284 00:11:14,200 --> 00:11:16,166 These look absolutely perfect. 285 00:11:16,300 --> 00:11:17,466 [Scott] Yep. 286 00:11:17,600 --> 00:11:20,000 Your ancestors are definitely looking out for us today. 287 00:11:20,133 --> 00:11:21,166 They are. 288 00:11:21,300 --> 00:11:25,333 I think they'll be pleased with our cook today. 289 00:11:25,466 --> 00:11:26,966 That's a beautiful looking fish. 290 00:11:27,100 --> 00:11:28,600 Oh, wow. 291 00:11:33,200 --> 00:11:35,966 [Capri] Once the pan is full, Scott adds water, 292 00:11:36,100 --> 00:11:38,466 covers with tin foil and puts it back on the grill 293 00:11:38,600 --> 00:11:40,100 for 15 to 20 minutes 294 00:11:40,233 --> 00:11:44,000 so the fish finishes by steam and retains its moisture. 295 00:11:45,500 --> 00:11:48,600 Once the head, back bones, and roe sacks are finished, 296 00:11:48,733 --> 00:11:51,933 the salmon is brought to the community hall 297 00:11:52,066 --> 00:11:53,400 to share with tribal members 298 00:11:53,533 --> 00:11:56,133 in a program called Feed the Indian 299 00:11:56,266 --> 00:11:58,233 that ensures elders have free access 300 00:11:58,366 --> 00:12:00,166 to healthy ancestral foods. 301 00:12:07,100 --> 00:12:08,633 Tell me more about what else is on the plate 302 00:12:08,766 --> 00:12:10,266 because this is not just salmon. 303 00:12:10,400 --> 00:12:13,633 Well, we have basically the full meal deal, if you would. 304 00:12:13,766 --> 00:12:16,800 We have my wife's famous fry bread. 305 00:12:16,933 --> 00:12:17,966 [Capri] Can't wait. 306 00:12:18,100 --> 00:12:19,233 [Scott] We have our salmon. 307 00:12:19,366 --> 00:12:24,900 We have some wild rice, and Jennifer's elk roast. 308 00:12:25,033 --> 00:12:26,000 [Capri] Can't wait for that. 309 00:12:26,133 --> 00:12:27,366 [Scott] We made some seafood chowder 310 00:12:27,500 --> 00:12:30,200 and of course we have shellfish and huckleberries and basically, 311 00:12:30,333 --> 00:12:33,033 we have the full spread here for you. 312 00:12:33,166 --> 00:12:34,433 That is unbelievable. 313 00:12:34,566 --> 00:12:35,433 Can we dig in? 314 00:12:35,566 --> 00:12:36,433 Yes. 315 00:12:36,566 --> 00:12:37,800 All right. 316 00:12:37,933 --> 00:12:39,666 By the way, these clams are local too 317 00:12:39,800 --> 00:12:41,466 and that is part of our staple. 318 00:12:43,366 --> 00:12:44,933 So, this is just how you eat all the time? 319 00:12:45,066 --> 00:12:48,000 No, we try to cook for the elders at least once a month, 320 00:12:48,133 --> 00:12:51,066 again, got to feed the Indian, feed our souls, 321 00:12:51,200 --> 00:12:52,333 feed the wellbeing. 322 00:12:52,466 --> 00:12:54,200 I mean, I'm telling you this is the best salmon 323 00:12:54,333 --> 00:12:55,566 I have ever, ever had. 324 00:12:55,700 --> 00:12:56,833 Why, thank you. 325 00:12:56,966 --> 00:12:59,433 And I can also see why it only needs a little bit of salt 326 00:12:59,566 --> 00:13:04,800 because it is so flavorful and so flaky 327 00:13:04,933 --> 00:13:08,033 that it doesn't need a lot of extra bells and whistles. 328 00:13:08,166 --> 00:13:09,333 No, it doesn't. 329 00:13:09,466 --> 00:13:11,600 This made me realize how lucky I am to have you as a father 330 00:13:11,733 --> 00:13:14,366 that makes the salmon and her fry bread. 331 00:13:14,500 --> 00:13:16,000 [Scott] Yes, you've been blessed. 332 00:13:16,133 --> 00:13:17,066 [Capri] Yeah, right. 333 00:13:17,200 --> 00:13:20,066 You all come together to feed the community, 334 00:13:20,200 --> 00:13:21,966 to respect the elders. 335 00:13:22,100 --> 00:13:23,633 It just shows-- 336 00:13:23,766 --> 00:13:26,900 I feel like it's something that we're missing 337 00:13:27,033 --> 00:13:28,433 in so many communities 338 00:13:28,566 --> 00:13:31,300 that we forget about taking care of our neighbors. 339 00:13:31,433 --> 00:13:32,500 Yeah. 340 00:13:32,633 --> 00:13:34,033 But that seems to be front and center here. 341 00:13:34,166 --> 00:13:35,700 That's tribal country, 342 00:13:35,833 --> 00:13:39,933 a very central part of the family gatherings, 343 00:13:40,066 --> 00:13:41,500 taking care of your community. 344 00:13:41,633 --> 00:13:42,500 Yep. 345 00:13:42,633 --> 00:13:44,900 We serve salmon so often, right? 346 00:13:45,033 --> 00:13:48,766 The only thing we're missing, I wish I had some crab. 347 00:13:48,900 --> 00:13:50,033 We'd have crab. 348 00:13:50,166 --> 00:13:52,566 Well, I said I wanted more food. 349 00:13:52,700 --> 00:13:53,800 I mean-- 350 00:13:53,933 --> 00:13:55,666 I have to tell you second time here, 351 00:13:55,800 --> 00:13:56,933 you have to eat the fish eggs. 352 00:13:57,066 --> 00:13:58,300 Okay. That's a deal. 353 00:13:58,433 --> 00:13:59,966 That's a deal. 354 00:14:02,600 --> 00:14:03,666 [Capri] The Upper Skagit 355 00:14:03,800 --> 00:14:05,533 aren't the only cultural group in Washington 356 00:14:05,666 --> 00:14:08,733 to consider the roe of the salmon a delicacy. 357 00:14:08,866 --> 00:14:10,833 The Japanese call the eggs Ikura, 358 00:14:10,966 --> 00:14:13,566 and they hold a central place in their culinary tradition. 359 00:14:15,333 --> 00:14:17,966 Chef Mutsuko Soma has brought that tradition 360 00:14:18,100 --> 00:14:19,366 from Japan to Seattle 361 00:14:19,500 --> 00:14:23,666 where she serves a buckwheat soba noodle dish with ikura 362 00:14:23,800 --> 00:14:25,766 at her restaurant, Kamonegi. 363 00:14:26,600 --> 00:14:28,333 It's the only restaurant in Seattle 364 00:14:28,466 --> 00:14:30,233 that makes soba noodles from scratch. 365 00:14:32,033 --> 00:14:34,333 A time and labor-intensive process 366 00:14:34,466 --> 00:14:36,666 that Mutsuko learned from her grandmother. 367 00:14:37,366 --> 00:14:39,766 She also makes the Ikura from scratch, 368 00:14:39,900 --> 00:14:42,533 which begins by putting the egg sacks in warm water 369 00:14:42,666 --> 00:14:45,133 to clean and separate them from the scheme, 370 00:14:45,266 --> 00:14:47,466 the membrane that holds the eggs in place. 371 00:14:50,533 --> 00:14:52,100 Now, is this something that you learned to prepare 372 00:14:52,233 --> 00:14:53,633 when you were home in Japan? 373 00:14:53,766 --> 00:14:54,866 [Mutsuko] Uh-huh. 374 00:14:55,000 --> 00:14:56,100 This is traditional way. 375 00:14:56,233 --> 00:14:57,133 This is the traditional way. 376 00:14:57,266 --> 00:14:58,433 Well, that makes me excited 377 00:14:58,566 --> 00:15:00,133 because I love to know the traditional way 378 00:15:00,266 --> 00:15:01,600 to prepare something. 379 00:15:01,733 --> 00:15:05,133 So now you can get these, right? 380 00:15:05,266 --> 00:15:06,300 Yeah, yeah. 381 00:15:06,433 --> 00:15:07,666 Okay, I can see. I can see that. 382 00:15:07,800 --> 00:15:08,966 How to do it fast. 383 00:15:09,100 --> 00:15:10,100 Okay yeah, show me. 384 00:15:10,233 --> 00:15:12,800 I like using this kind of a rack. 385 00:15:12,933 --> 00:15:15,100 Some people use tennis racquet. 386 00:15:15,233 --> 00:15:16,766 A tennis racquet? 387 00:15:16,900 --> 00:15:17,833 Oh, my gosh. 388 00:15:17,966 --> 00:15:20,466 This looks like a cooling rack for cookies. 389 00:15:20,600 --> 00:15:22,200 Yes, it is. 390 00:15:22,333 --> 00:15:23,833 Hey, it's doing double duty. 391 00:15:23,966 --> 00:15:25,600 It's easy to separate. 392 00:15:25,733 --> 00:15:26,866 Easy to separate. 393 00:15:27,000 --> 00:15:27,966 But you make it look easy. 394 00:15:28,100 --> 00:15:29,266 Let's see how easy it really is. 395 00:15:29,966 --> 00:15:32,666 So, is this a popular-- 396 00:15:32,800 --> 00:15:35,100 This Ikura, is it popular in Japan? 397 00:15:35,233 --> 00:15:36,300 It's super popular. 398 00:15:36,433 --> 00:15:37,533 [Capri] Super popular. 399 00:15:37,666 --> 00:15:38,733 Now what? 400 00:15:38,866 --> 00:15:42,233 Now, there's still more here right. 401 00:15:42,366 --> 00:15:43,300 I think so. 402 00:15:43,433 --> 00:15:44,533 Few more. 403 00:15:44,666 --> 00:15:45,833 Yeah, so just-- 404 00:15:47,566 --> 00:15:48,666 Ah ha. 405 00:15:48,800 --> 00:15:49,833 Yeah. 406 00:15:49,966 --> 00:15:51,000 Again, no wasting. 407 00:15:51,133 --> 00:15:52,300 Yeah. 408 00:15:52,433 --> 00:15:55,766 Just keep sack out. 409 00:15:55,900 --> 00:15:58,300 Now we can combine this guy too. 410 00:15:58,433 --> 00:15:59,566 Okay. 411 00:15:59,700 --> 00:16:00,633 May I? 412 00:16:00,766 --> 00:16:01,766 [Mutsuko] Yes, please. 413 00:16:01,900 --> 00:16:04,400 All right. 414 00:16:04,533 --> 00:16:06,000 [Mutsuko] See how beautifully separated. 415 00:16:06,133 --> 00:16:07,000 [Capri] These are beautiful. 416 00:16:07,133 --> 00:16:08,566 Look at the color. 417 00:16:08,700 --> 00:16:14,033 The Ikura, the eggs here are just-- 418 00:16:14,166 --> 00:16:15,366 It seems very firm. 419 00:16:15,500 --> 00:16:17,033 They're like little pearls. 420 00:16:17,166 --> 00:16:18,700 Like salmon pearls. 421 00:16:18,833 --> 00:16:19,700 Like boba tea. 422 00:16:19,833 --> 00:16:22,033 Boba tea, yes it's like boba. 423 00:16:22,166 --> 00:16:23,566 [Mutsuko] Now we're going to cure. 424 00:16:23,700 --> 00:16:24,933 Okay. 425 00:16:25,066 --> 00:16:28,300 I like using a mixture of soy sauce, 426 00:16:28,433 --> 00:16:30,233 [inaudible] and sugar. 427 00:16:30,366 --> 00:16:31,666 [Capri] Okay. 428 00:16:31,800 --> 00:16:36,200 And for I think for umami, dry seaweed. 429 00:16:38,933 --> 00:16:41,333 [Capri] Right on top of that seaweed. 430 00:16:42,200 --> 00:16:44,033 When did you learn how to make this? 431 00:16:44,166 --> 00:16:45,266 From my mom. 432 00:16:45,400 --> 00:16:46,433 From your mom. 433 00:16:46,566 --> 00:16:47,433 How old were you? 434 00:16:47,566 --> 00:16:48,966 Seven. 435 00:16:49,100 --> 00:16:50,366 Seven? 436 00:16:50,500 --> 00:16:54,400 Yeah, I got to say a lot of American pallets, 437 00:16:54,533 --> 00:16:58,366 many 7-year-olds wouldn't be nearly as sophisticated. 438 00:16:58,500 --> 00:17:00,666 But the fact that you're introducing this 439 00:17:00,800 --> 00:17:03,400 to a wider audience is great. 440 00:17:03,533 --> 00:17:04,766 Now what? 441 00:17:04,900 --> 00:17:06,666 Just wait for overnight. 442 00:17:06,800 --> 00:17:07,966 That's it. 443 00:17:08,100 --> 00:17:11,000 All right, so we're going to wait overnight and then what? 444 00:17:11,133 --> 00:17:13,333 So, I make Ikura soba. 445 00:17:13,466 --> 00:17:14,433 Okay. 446 00:17:14,566 --> 00:17:16,866 Now, this is right up my alley. 447 00:17:17,000 --> 00:17:19,900 Because soba noodles are absolutely fantastic. 448 00:17:21,433 --> 00:17:24,133 Where did you learn how to make soba noodles from scratch 449 00:17:24,266 --> 00:17:26,233 that really laborious process? 450 00:17:26,366 --> 00:17:28,533 My grandma used to make soba noodles. 451 00:17:28,666 --> 00:17:29,866 Really? 452 00:17:30,000 --> 00:17:32,766 When's the first time you had those? 453 00:17:32,900 --> 00:17:35,100 Like two, one. 454 00:17:35,233 --> 00:17:37,433 [Capri] Oh, yum. All right. 455 00:17:37,566 --> 00:17:39,200 -Seaweed. -Seaweed. 456 00:17:39,333 --> 00:17:40,566 [Capri] More Umami. 457 00:17:40,700 --> 00:17:42,200 And now what-- 458 00:17:42,333 --> 00:17:43,600 This is Shiso leaf. 459 00:17:43,733 --> 00:17:44,633 What is that? 460 00:17:44,766 --> 00:17:45,866 What kind of leaf? 461 00:17:46,000 --> 00:17:47,133 -Shiso. -Shiso? 462 00:17:47,266 --> 00:17:48,600 It's like a Japanese basil. 463 00:17:48,733 --> 00:17:50,166 Ahh let me smell that. 464 00:17:50,300 --> 00:17:51,166 Grated [inaudible]. 465 00:17:51,300 --> 00:17:53,033 This is now my bowl, I just-- 466 00:17:53,166 --> 00:17:55,300 This is very earthy. 467 00:17:55,433 --> 00:17:56,400 I love that. 468 00:17:56,533 --> 00:17:57,400 Do you like spicy? This will be okay.? 469 00:17:57,533 --> 00:17:59,000 I love spicy, yes, bring it on. 470 00:18:01,800 --> 00:18:03,066 [Capri] Wasabi mountain. 471 00:18:03,200 --> 00:18:05,333 [Mutsuko] Yeah, I had to make-- 472 00:18:05,466 --> 00:18:06,566 This is cucumber. 473 00:18:06,700 --> 00:18:07,833 [Capri] Cucumber, yeah. 474 00:18:08,866 --> 00:18:10,700 This is Dycon sprout. 475 00:18:10,833 --> 00:18:12,600 Okay. 476 00:18:12,733 --> 00:18:13,966 Chopped green onion. 477 00:18:14,100 --> 00:18:15,333 Always a good touch. 478 00:18:17,800 --> 00:18:18,833 And now. 479 00:18:18,966 --> 00:18:20,066 Now. 480 00:18:20,200 --> 00:18:22,033 -Ikura. -Ikura. 481 00:18:23,733 --> 00:18:27,000 [Capri] I'm going to eat the salmon eggs. 482 00:18:30,433 --> 00:18:32,233 Look at that. 483 00:18:32,366 --> 00:18:34,566 I feel like you're creating art here. 484 00:18:36,700 --> 00:18:38,266 And this is a Tasche and soy sauce. 485 00:18:38,400 --> 00:18:39,400 Okay. 486 00:18:41,566 --> 00:18:43,066 Okay, that's it. 487 00:18:54,500 --> 00:18:58,266 I feel like umami is the word to describe all of this. 488 00:18:58,400 --> 00:19:01,233 You have these fresh buckwheat soba noodles. 489 00:19:01,366 --> 00:19:03,166 The Ikura, which I feel like I need-- 490 00:19:03,300 --> 00:19:04,200 Always ikura. 491 00:19:04,333 --> 00:19:05,433 I got a couple in there, 492 00:19:05,566 --> 00:19:07,566 but I feel like I need a better way to access them 493 00:19:07,700 --> 00:19:08,633 then chop sticks. 494 00:19:08,766 --> 00:19:10,133 Maybe I'm not good enough for the chop sticks. 495 00:19:13,300 --> 00:19:14,400 Ikura catcher. 496 00:19:14,533 --> 00:19:16,666 Ikura catcher, okay. 497 00:19:18,066 --> 00:19:19,466 That's what I needed. 498 00:19:19,600 --> 00:19:20,766 Come to me, Ikura. 499 00:19:22,700 --> 00:19:23,733 Mmmm. 500 00:19:25,266 --> 00:19:26,433 Ikura is so nice. 501 00:19:26,566 --> 00:19:29,566 I was going to say, it almost like, pops in your mouth. 502 00:19:29,700 --> 00:19:34,900 It pops in your mouth and it's the soy sauce and the herbs 503 00:19:35,033 --> 00:19:38,266 that you have, the garnish is more than garnish to me. 504 00:19:38,400 --> 00:19:41,233 I think it brings out the flavor of the Ikura. 505 00:19:41,366 --> 00:19:44,300 The soba noodle process is so labor intensive. 506 00:19:44,433 --> 00:19:48,700 It takes such a long time but still you do it. 507 00:19:48,833 --> 00:19:52,033 You make it from scratch, by hand every day. 508 00:19:52,166 --> 00:19:54,733 Why is that important to you to continue that? 509 00:19:54,866 --> 00:19:57,933 Because like, soba in Japan does it too, 510 00:19:58,066 --> 00:19:59,900 so I need to keep tradition going. 511 00:20:00,033 --> 00:20:01,533 Yes. Makes sense. 512 00:20:01,666 --> 00:20:02,666 No shortcut. 513 00:20:02,800 --> 00:20:03,766 No shortcuts. 514 00:20:03,900 --> 00:20:05,733 No shortcuts for you, and it shows. 515 00:20:07,400 --> 00:20:08,966 [Capri] While salmon eggs are the star 516 00:20:09,100 --> 00:20:10,600 of the Mutsuko's soba dish, 517 00:20:10,733 --> 00:20:13,133 it's another lesser utilized part of the salmon 518 00:20:13,266 --> 00:20:14,400 that takes center stage 519 00:20:14,533 --> 00:20:18,966 at Pike Place Markets Oriental Mart, the collar. 520 00:20:22,100 --> 00:20:25,500 Leila Rosas showcases salmon collar in her Sinigang, 521 00:20:25,633 --> 00:20:27,800 a traditional Filipino sour soup. 522 00:20:27,933 --> 00:20:30,233 She sources the fish from her market neighbor, 523 00:20:30,366 --> 00:20:32,266 Pike Place Fish Market, 524 00:20:32,400 --> 00:20:35,600 famous for the fish mongors fish throwing prowess. 525 00:20:38,800 --> 00:20:40,300 How long have you been working with these guys? 526 00:20:40,433 --> 00:20:42,700 Oh, Sam how long have we been working together? 527 00:20:42,833 --> 00:20:44,533 I don't know, 20 plus years. 528 00:20:44,666 --> 00:20:46,300 I've known Sam since he was like, this small. 529 00:20:46,433 --> 00:20:47,400 Twenty plus years. 530 00:20:47,533 --> 00:20:49,033 Maybe 30. 531 00:20:49,166 --> 00:20:50,933 Yeah 30 or 40, yeah. 532 00:20:51,066 --> 00:20:52,966 How good is it to have this right here in your back yard? 533 00:20:53,100 --> 00:20:54,666 My gosh-- 534 00:20:54,800 --> 00:20:56,866 Whoa, whoa, whoa. 535 00:20:57,000 --> 00:20:58,633 Whoa! 536 00:20:58,766 --> 00:21:00,100 Does this happen every day or just for you? 537 00:21:00,233 --> 00:21:02,933 Oh no it happens every day. 538 00:21:03,066 --> 00:21:05,333 Okay Sam, we'll... 539 00:21:05,466 --> 00:21:06,766 I'll see you in 5 minutes. 540 00:21:06,900 --> 00:21:07,833 Sounds good. 541 00:21:08,000 --> 00:21:09,133 Next time I want to see a flying fish, 542 00:21:09,266 --> 00:21:10,133 I know where to come. 543 00:21:10,266 --> 00:21:11,133 Gotcha. 544 00:21:11,266 --> 00:21:12,000 Thanks Sam. 545 00:21:12,133 --> 00:21:13,200 Thank you, guys. 546 00:21:13,333 --> 00:21:14,933 [Capri] Leila sources the rest of the ingredients 547 00:21:15,066 --> 00:21:18,300 for her sinigang from other market vendor friends. 548 00:21:18,433 --> 00:21:21,100 Everything is local and incredibly fresh 549 00:21:21,233 --> 00:21:23,133 because of the relationships she's built 550 00:21:23,266 --> 00:21:25,466 over the past three decades here. 551 00:21:25,600 --> 00:21:27,966 Along with her salmon collar sinigang, 552 00:21:28,100 --> 00:21:31,000 today she's decided to prepare fried salmon collar 553 00:21:31,133 --> 00:21:33,433 with vinegar and sweet chili sauce. 554 00:21:37,200 --> 00:21:39,000 Okay, so you're going to have to walk me through it 555 00:21:39,133 --> 00:21:41,333 because I have never had anything like this before. 556 00:21:41,466 --> 00:21:42,533 [Leila] Okay. 557 00:21:42,666 --> 00:21:44,300 [Capri] I'm so excited to try this Filipino cuisine 558 00:21:44,433 --> 00:21:46,900 and how you use salmon in your recipes. 559 00:21:47,033 --> 00:21:49,000 So, which one do you want me to start with? 560 00:21:49,133 --> 00:21:51,733 This one. This is the easiest one. 561 00:21:51,866 --> 00:21:52,733 It's really good. 562 00:21:52,866 --> 00:21:54,100 This is a sweet chili sauce. 563 00:21:54,233 --> 00:21:57,333 But if you want to do it really the Filipino style, 564 00:21:57,466 --> 00:21:58,333 it's with the vinegar. 565 00:21:58,466 --> 00:21:59,333 Okay, get in there. 566 00:21:59,466 --> 00:22:02,266 So, just try a little bit of splash 567 00:22:02,400 --> 00:22:04,133 just so you can try the ends of it. 568 00:22:04,266 --> 00:22:05,433 What is the best way to eat this? 569 00:22:05,566 --> 00:22:06,433 What am I doing here? 570 00:22:06,566 --> 00:22:07,766 You're doing it. You're doing great. 571 00:22:07,900 --> 00:22:08,766 I'm doing good? 572 00:22:08,900 --> 00:22:10,100 Oh yeah, just like fried chicken. 573 00:22:10,233 --> 00:22:11,500 I was just going to say-- 574 00:22:11,633 --> 00:22:13,566 It's like a chicken wing. 575 00:22:13,700 --> 00:22:16,066 We don't cook this all the time. 576 00:22:16,200 --> 00:22:18,033 This is like gold here. 577 00:22:18,166 --> 00:22:20,033 Just for me, because I'm special. 578 00:22:20,166 --> 00:22:21,166 That's good, yes. 579 00:22:21,300 --> 00:22:24,566 So, tell me what makes the salmon collar special? 580 00:22:24,700 --> 00:22:28,600 Why does it work for this kind of preparation? 581 00:22:28,733 --> 00:22:30,833 Because it's so fresh. 582 00:22:30,966 --> 00:22:34,533 It's good, you know, and it's like butter. 583 00:22:34,666 --> 00:22:36,800 It's like butter when you taste it. 584 00:22:36,933 --> 00:22:38,066 It is like butter. 585 00:22:38,200 --> 00:22:39,666 And then you get to the skin. 586 00:22:39,800 --> 00:22:40,933 I love the skin. 587 00:22:41,066 --> 00:22:42,133 The skin is good. 588 00:22:42,266 --> 00:22:45,100 So, when we get all the big collars like that size, 589 00:22:45,233 --> 00:22:47,800 I put it aside and then I deep fry them 590 00:22:47,933 --> 00:22:49,200 so it's not all the time. 591 00:22:49,333 --> 00:22:52,900 But otherwise, everything goes into the salmon collar sinigang. 592 00:22:53,033 --> 00:22:54,133 The sinigang, let me-- 593 00:22:54,266 --> 00:22:58,433 So, the sinigang is clearly famous to this place. 594 00:22:58,566 --> 00:22:59,533 Yes. 595 00:22:59,666 --> 00:23:01,266 So, obviously this is something 596 00:23:01,400 --> 00:23:02,300 that is really important. 597 00:23:02,433 --> 00:23:03,600 I've never had this. 598 00:23:03,733 --> 00:23:06,533 So, explain to me how you make it 599 00:23:06,666 --> 00:23:09,900 and what I'm going to be tasting here. 600 00:23:10,033 --> 00:23:12,300 So, if you make this at home, 601 00:23:12,433 --> 00:23:17,133 just get a pot, put water in it, let it boil. 602 00:23:17,266 --> 00:23:20,133 And then add your vegetables: tomatoes, 603 00:23:20,266 --> 00:23:25,033 jalapeno, the green onions, and the regular onions. 604 00:23:25,166 --> 00:23:27,366 Then put the fish. 605 00:23:27,500 --> 00:23:30,733 I'm going to give this a try. 606 00:23:30,866 --> 00:23:34,366 Mmm. Oh wow. 607 00:23:34,500 --> 00:23:37,100 That's interesting because first of all, 608 00:23:37,233 --> 00:23:38,833 you can taste how fresh the salmon is. 609 00:23:38,966 --> 00:23:40,233 There's no fishiness. 610 00:23:40,366 --> 00:23:41,700 I can taste the jalapeno now. 611 00:23:41,833 --> 00:23:43,133 It's not cut up, 612 00:23:43,266 --> 00:23:46,166 but it clearly permeates this broth. 613 00:23:46,300 --> 00:23:47,733 The broth is a little sour. 614 00:23:47,866 --> 00:23:48,866 What's that all about? 615 00:23:49,000 --> 00:23:51,400 So, we cook it in a camaron soup base, 616 00:23:51,533 --> 00:23:54,466 and in this one, I use a couple of packages 617 00:23:54,600 --> 00:23:56,133 of your favorite, 618 00:23:56,266 --> 00:23:58,633 whatever your favorite camaron soup base 619 00:23:58,766 --> 00:24:00,733 that you want to use. 620 00:24:00,866 --> 00:24:02,666 Would you consider this comfort food? 621 00:24:02,800 --> 00:24:03,700 Oh, yeah. 622 00:24:03,833 --> 00:24:06,233 This is great if you have a hangover. 623 00:24:06,366 --> 00:24:09,233 It's great if you're breastfeeding. 624 00:24:09,366 --> 00:24:11,000 It's great if you're sick. 625 00:24:11,133 --> 00:24:12,600 When did you start to make this? 626 00:24:12,733 --> 00:24:13,866 Is this something you made at home 627 00:24:14,000 --> 00:24:15,133 growing up in the Philippines? 628 00:24:15,266 --> 00:24:16,266 No. 629 00:24:16,400 --> 00:24:20,200 So, when I first opened this in 1987, 630 00:24:20,333 --> 00:24:24,000 we wanted to let people know about Filipino cooking. 631 00:24:24,133 --> 00:24:25,166 [Capri] Sure. 632 00:24:25,300 --> 00:24:27,866 And see, you know what we do 633 00:24:28,000 --> 00:24:29,500 with the ingredients that we sell. 634 00:24:29,633 --> 00:24:32,233 So, this started out as a demo kitchen. 635 00:24:32,366 --> 00:24:35,166 I demonstrate how to cook Filipino food 636 00:24:35,300 --> 00:24:36,566 and there was like, a mirror there 637 00:24:36,700 --> 00:24:38,033 and people were sitting here 638 00:24:38,166 --> 00:24:39,600 and you could see what I'm doing. 639 00:24:39,733 --> 00:24:41,233 That's a great idea because you're educating folks 640 00:24:41,366 --> 00:24:42,700 on how to utilize the ingredients. 641 00:24:42,833 --> 00:24:43,900 Exactly. 642 00:24:44,033 --> 00:24:46,566 And then I would give them a sample of what I made. 643 00:24:46,700 --> 00:24:49,166 But then everybody started coming, same people, 644 00:24:49,300 --> 00:24:51,500 and I start giving the same sample 645 00:24:51,633 --> 00:24:53,733 and so someone said, "Why don't you 646 00:24:53,866 --> 00:24:56,166 "try cooking your food and selling it 647 00:24:56,300 --> 00:24:59,533 and let people know all the ingredients that you use?" 648 00:24:59,666 --> 00:25:00,700 It's a wonderful way 649 00:25:00,833 --> 00:25:03,433 to bring together the flavors of Washington State, 650 00:25:03,566 --> 00:25:04,500 the Pacific Northwest 651 00:25:04,633 --> 00:25:06,433 and your native Filipino flavors together. 652 00:25:06,566 --> 00:25:07,700 Yes. Yes. 653 00:25:07,833 --> 00:25:08,933 Do people recognize that? 654 00:25:09,066 --> 00:25:10,200 Do they see those two things coming together? 655 00:25:10,333 --> 00:25:11,800 They do. They do. 656 00:25:11,933 --> 00:25:15,166 And you know, just because it's just so easy if I run out, 657 00:25:15,300 --> 00:25:16,666 I'll just call the fish guys, 658 00:25:16,800 --> 00:25:19,200 they'll run it over here without me going over there. 659 00:25:19,333 --> 00:25:20,333 Well, they know you. 660 00:25:20,466 --> 00:25:21,533 Oh yeah. Yeah. 661 00:25:21,666 --> 00:25:22,866 And I take care of them. 662 00:25:24,533 --> 00:25:25,600 [Capri] Whether feeding colleagues 663 00:25:25,733 --> 00:25:29,533 that have become close friends, or tribal elders, 664 00:25:31,600 --> 00:25:34,966 salmon offers Washitonians something more 665 00:25:35,100 --> 00:25:38,400 than a delicious and nutritious wild resource. 666 00:25:39,433 --> 00:25:42,333 It's a fish that allows them to share their culinary heritage 667 00:25:42,466 --> 00:25:43,933 with all who visit. 668 00:25:47,233 --> 00:25:50,900 And to show each other just how much they care. 669 00:25:52,866 --> 00:25:54,800 But why take my word for it, 670 00:25:54,933 --> 00:25:57,766 when you can come experience it for yourself. 671 00:25:59,566 --> 00:26:01,333 America The Bountiful 672 00:26:01,466 --> 00:26:03,366 is waiting for you and me. 673 00:26:06,366 --> 00:26:09,366 For more information visit Americathebountifulshow.com. 674 00:26:14,066 --> 00:26:15,666 [announcer] America's farmers have nourished us 675 00:26:15,800 --> 00:26:17,133 for generations, 676 00:26:17,266 --> 00:26:19,666 but today they face unprecedented challenges. 677 00:26:20,966 --> 00:26:23,133 American Farmland Trust works with farmers 678 00:26:23,266 --> 00:26:25,800 to help save the land that sustains us. 679 00:26:25,933 --> 00:26:28,566 Together we can work to keep America bountiful.