WEBVTT 00:02.333 --> 00:04.233 align:start position:32.5% line:79.33% size:37.5% [Capri] For the  Upper Skagit Indian Tribe, 00:06.300 --> 00:08.033 align:start position:10% line:84.67% size:80% salmon isn't just a food source. 00:08.166 --> 00:12.266 align:start position:12.5% line:79.33% size:77.5% Our culture and our way of life revolves around salmon. 00:12.400 --> 00:14.500 align:start position:15% line:84.67% size:70% The river is our life blood. 00:14.633 --> 00:16.200 align:start position:40% line:79.33% size:17.5% [Capri] It's a community builder. 00:16.966 --> 00:20.066 align:start position:20% line:79.33% size:62.5% It's something that we're missing in so many communities 00:20.200 --> 00:23.266 align:start position:25% line:79.33% size:50% that we forget about taking care of our neighbors. 00:23.400 --> 00:25.266 align:start position:25% line:79.33% size:50% But that seems to be front and center here. 00:25.400 --> 00:27.233 align:start position:12.5% line:84.67% size:75% And here in Washington State, 00:27.366 --> 00:29.100 align:start position:22.5% line:79.33% size:55% there's a melting pot  of cultures. 00:31.133 --> 00:35.333 align:start position:15% line:79.33% size:70% We wanted to let people know about Pilipino cooking. 00:35.466 --> 00:37.533 align:start position:42.5% line:79.33% size:17.5% [Capri] Creating comforting dishes 00:37.666 --> 00:40.433 align:start position:25% line:79.33% size:50% while ensuring that  no part of the fish... 00:40.566 --> 00:41.900 align:start position:17.5% line:84.67% size:67.5% See how beautifully simple. 00:42.033 --> 00:44.133 align:start position:25% line:79.33% size:50% These are beautiful. Look at the color. 00:44.266 --> 00:45.866 align:start position:20% line:84.67% size:62.5% [Capri] ...goes to waste. 00:49.233 --> 00:50.733 align:start position:37.5% line:84.67% size:25% [cheering] 00:50.866 --> 00:52.133 align:start position:45% line:84.67% size:12.5% Whoa! 00:52.266 --> 00:53.700 align:start position:17.5% line:79.33% size:65% Does this happen every day or just for you? 00:53.833 --> 00:55.400 align:start position:15% line:84.67% size:70% Oh no, it happens every day. 00:55.533 --> 00:56.566 align:start position:45% line:84.67% size:12.5% Yeah. 00:56.866 --> 00:59.233 align:start position:30% line:79.33% size:42.5% I'm Capri Cafaro  and I'm on a mission 00:59.366 --> 01:01.300 align:start position:37.5% line:79.33% size:27.5% to uncover  the incredible stories 01:01.433 --> 01:02.800 align:start position:20% line:84.67% size:60% of the foods we grow... 01:04.000 --> 01:06.400 align:start position:22.5% line:84.67% size:55% ...harvest, create... 01:07.566 --> 01:08.600 align:start position:27.5% line:84.67% size:45% ...and celebrate. 01:09.400 --> 01:11.100 align:start position:20% line:84.67% size:60% Beautiful, amazing meal. 01:11.800 --> 01:13.600 align:start position:27.5% line:79.33% size:45% So, I'm traveling  America's backroads 01:13.733 --> 01:15.266 align:start position:22.5% line:79.33% size:57.5% to learn our cherished  food traditions... 01:15.400 --> 01:16.333 align:start position:45% line:84.67% size:12.5% Whoa. 01:16.466 --> 01:17.900 align:start position:32.5% line:79.33% size:35% ...from those  who make them possible... 01:18.033 --> 01:19.033 align:start position:35% line:84.67% size:32.5% Look at that. 01:19.166 --> 01:20.966 align:start position:27.5% line:79.33% size:47.5% ...and are helping  keep them alive. 01:21.100 --> 01:22.666 align:start position:12.5% line:84.67% size:77.5% There is so much more to learn. 01:24.766 --> 01:26.466 align:start position:45% line:84.67% size:12.5% Whoa! 01:26.600 --> 01:28.533 align:start position:42.5% line:79.33% size:17.5% [Capri] On "America the Bountiful." 01:34.500 --> 01:35.933 align:start position:15% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 01:36.066 --> 01:37.500 align:start position:30% line:84.67% size:42.5% for generations, 01:37.633 --> 01:40.900 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 01:41.033 --> 01:43.700 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 01:43.833 --> 01:46.066 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 01:46.200 --> 01:49.200 align:start position:25% line:10% size:52.5% Together we can work  to keep America bountiful. 01:57.633 --> 02:00.200 align:start position:15% line:79.33% size:72.5% [Capri] Salmon have long been  the symbol and life blood 02:00.333 --> 02:01.500 align:start position:20% line:84.67% size:62.5% of the indigenous people 02:01.633 --> 02:03.766 align:start position:35% line:79.33% size:32.5% who call the  Pacific Northwest home. 02:09.266 --> 02:12.366 align:start position:20% line:79.33% size:62.5% King Salmon, or Chinook,  begin their life in rivers 02:12.500 --> 02:14.366 align:start position:15% line:84.67% size:72.5% and then swim into the ocean 02:14.500 --> 02:16.400 align:start position:30% line:79.33% size:42.5% before returning  to their place of birth 02:16.533 --> 02:18.033 align:start position:22.5% line:84.67% size:55% to spawn each summer. 02:19.266 --> 02:21.166 align:start position:35% line:79.33% size:30% Every year,  during this salmon run, 02:21.300 --> 02:23.666 align:start position:32.5% line:79.33% size:37.5% members of the  Upper Skagit Indian Tribe 02:23.800 --> 02:26.633 align:start position:15% line:79.33% size:70% practice ceremonial fishing  by drift net. 02:30.133 --> 02:31.800 align:start position:15% line:84.67% size:72.5% Tribal member Scott Schuyler 02:31.933 --> 02:34.566 align:start position:20% line:79.33% size:60% has been fishing salmon  for 40 years, 02:34.700 --> 02:38.333 align:start position:12.5% line:79.33% size:77.5% having seen those rights taken  away and subsequently reinstated 02:38.466 --> 02:40.233 align:start position:15% line:84.67% size:70% by the state of Washington. 02:40.366 --> 02:42.833 align:start position:20% line:79.33% size:62.5% Today he's drift netting  a portion of the river 02:42.966 --> 02:46.066 align:start position:12.5% line:79.33% size:77.5% his ancestors have long fished  with his daughter, Janelle. 02:50.033 --> 02:52.866 align:start position:25% line:79.33% size:52.5% This looks relatively complicated to me, a lay person, 02:53.000 --> 02:55.566 align:start position:37.5% line:79.33% size:27.5% who's never caught a salmon. 02:55.700 --> 02:57.766 align:start position:37.5% line:79.33% size:27.5% But you are incredibly experienced 02:57.900 --> 02:59.466 align:start position:35% line:79.33% size:32.5% when it comes to this drift netting 02:59.600 --> 03:02.033 align:start position:15% line:79.33% size:72.5% which is a very specific type of catching salmon. 03:02.166 --> 03:04.000 align:start position:35% line:79.33% size:30% What's going to happen here today? 03:04.133 --> 03:06.233 align:start position:30% line:79.33% size:40% Well, we're here on the Skagit River. 03:06.366 --> 03:08.266 align:start position:32.5% line:79.33% size:37.5% There should be a lot of chinook out here 03:08.400 --> 03:09.600 align:start position:15% line:84.67% size:70% which we're targeting today. 03:09.733 --> 03:10.633 align:start position:40% line:84.67% size:20% Chinook. 03:10.766 --> 03:12.266 align:start position:32.5% line:79.33% size:35% See, here I am calling it chinook. 03:12.400 --> 03:13.533 align:start position:27.5% line:84.67% size:47.5% King Salmon, right? 03:13.666 --> 03:16.066 align:start position:20% line:79.33% size:60% That's the premiere fish of our people. 03:16.200 --> 03:19.633 align:start position:10% line:79.33% size:80% The Skagit has taken care of our people since time and memorial 03:19.766 --> 03:21.500 align:start position:32.5% line:79.33% size:35% and it's going to continue to take of it 03:21.633 --> 03:23.800 align:start position:22.5% line:79.33% size:57.5% as long as we take care of the Skagit River. 03:23.933 --> 03:26.400 align:start position:12.5% line:79.33% size:75% And so, we're here to practice sustainable fishing 03:26.533 --> 03:28.700 align:start position:20% line:79.33% size:60% and bring home some fish for our people. 03:28.833 --> 03:31.100 align:start position:20% line:79.33% size:62.5% And your daughter's here, I think, ready to rock and roll. 03:31.233 --> 03:32.333 align:start position:35% line:79.33% size:30% She's ready. We're ready. 03:32.466 --> 03:33.766 align:start position:20% line:84.67% size:60% So, we got this big net. 03:33.900 --> 03:35.200 align:start position:15% line:84.67% size:70% What's going to happen next? 03:35.333 --> 03:36.733 align:start position:30% line:79.33% size:42.5% Well, we're going to lay the drift net out. 03:36.866 --> 03:38.000 align:start position:12.5% line:84.67% size:75% We got to get into place here, 03:38.133 --> 03:41.633 align:start position:25% line:79.33% size:52.5% and there's locations that we know we can fish 03:41.766 --> 03:44.233 align:start position:25% line:79.33% size:52.5% where there's no logs or rocks in the water. 03:44.366 --> 03:45.400 align:start position:27.5% line:84.67% size:47.5% I was going to ask, 03:45.533 --> 03:47.500 align:start position:25% line:79.33% size:52.5% how do you know where the salmon are in the river? 03:47.633 --> 03:52.566 align:start position:12.5% line:79.33% size:75% Well, basically, historically, we know where the runs are, 03:52.700 --> 03:54.233 align:start position:30% line:79.33% size:42.5% what time of year they're running. 03:54.366 --> 03:56.333 align:start position:17.5% line:79.33% size:67.5% Basically, there are salmon running year-round 03:56.466 --> 03:57.566 align:start position:32.5% line:84.67% size:35% on the Skagit. 03:57.700 --> 03:59.400 align:start position:45% line:84.67% size:12.5% Okay. 03:59.533 --> 04:01.066 align:start position:15% line:84.67% size:70% And right now it is chinook. 04:01.200 --> 04:03.500 align:start position:30% line:79.33% size:40% We just got done with sockeye fishing. 04:03.633 --> 04:06.233 align:start position:30% line:79.33% size:40% And so it's just time and experience 04:06.366 --> 04:07.766 align:start position:12.5% line:84.67% size:77.5% and our knowledge of the river. 04:07.900 --> 04:09.666 align:start position:12.5% line:84.67% size:75% So, let's get into place here. 04:09.800 --> 04:10.666 align:start position:27.5% line:84.67% size:45% Go ahead, Janelle. 04:10.800 --> 04:11.700 align:start position:27.5% line:84.67% size:45% We're ready to go. 04:11.833 --> 04:13.233 align:start position:20% line:79.33% size:60% All right. I want to see how this goes down. 04:21.733 --> 04:23.200 align:start position:15% line:84.67% size:70% [Capri] How big is this net? 04:23.333 --> 04:27.133 align:start position:20% line:79.33% size:60% [Scott] It is roughly 50 fathoms, so that'd be 300 feet. 04:27.266 --> 04:28.500 align:start position:35% line:84.67% size:32.5% [Capri] Okay. 04:28.633 --> 04:30.500 align:start position:22.5% line:79.33% size:57.5% You mentioned that this is a sustainable practice. 04:30.633 --> 04:31.500 align:start position:45% line:84.67% size:12.5% Yeah. 04:31.633 --> 04:33.700 align:start position:32.5% line:79.33% size:37.5% What makes this drift netting sustainable 04:33.833 --> 04:36.000 align:start position:30% line:79.33% size:40% and good for the ecosystems here? 04:36.133 --> 04:39.033 align:start position:22.5% line:79.33% size:57.5% Well, we basically fish in what we call harvestable fish 04:39.166 --> 04:41.266 align:start position:35% line:79.33% size:30% to make sure there is a surplus available 04:41.400 --> 04:44.133 align:start position:25% line:79.33% size:52.5% above and beyond what the Skagit needs for spawning. 04:44.266 --> 04:45.833 align:start position:10% line:84.67% size:80% So, let's keep an eye on the net 04:45.966 --> 04:47.666 align:start position:32.5% line:79.33% size:35% and hopefully, we'll get a fish or two. 04:47.800 --> 04:49.766 align:start position:30% line:79.33% size:40% All right, well, with 300 feet of net 04:49.900 --> 04:53.166 align:start position:12.5% line:79.33% size:77.5% hopefully there'll be more than a fish or two out there. 04:53.300 --> 04:54.400 align:start position:20% line:84.67% size:60% There's one right there. 04:54.533 --> 04:55.600 align:start position:15% line:84.67% size:72.5% I don't know if you can see-- 04:55.733 --> 04:56.833 align:start position:20% line:84.67% size:62.5% [Capri] How can you tell? 04:56.966 --> 04:58.200 align:start position:20% line:79.33% size:62.5% [Scott] You see the corks that are bobbing right there? 04:58.333 --> 04:59.433 align:start position:35% line:84.67% size:32.5% [Capri] Yeah. 04:59.566 --> 05:01.166 align:start position:17.5% line:79.33% size:67.5% [Scott] Right in the middle there bobbing up and down, 05:01.300 --> 05:02.166 align:start position:12.5% line:84.67% size:75% that means that they're there. 05:02.300 --> 05:03.400 align:start position:17.5% line:84.67% size:65% [Capri] Oh yeah, I see it. 05:03.533 --> 05:04.933 align:start position:32.5% line:79.33% size:35% [Scott] We had a load of fish already. 05:05.066 --> 05:06.466 align:start position:35% line:84.67% size:30% [Capri] Wow! 05:06.600 --> 05:07.766 align:start position:15% line:84.67% size:72.5% [Scott] Which is a good thing 05:07.900 --> 05:11.066 align:start position:15% line:79.33% size:70% because we're fishing to put away salmon for our community. 05:11.200 --> 05:12.466 align:start position:32.5% line:84.67% size:35% [Capri] Right. 05:12.600 --> 05:15.366 align:start position:22.5% line:79.33% size:57.5% [Scott] And here we are the first-- 05:15.500 --> 05:17.633 align:start position:15% line:84.67% size:70% Oh, that's a beautiful fish. 05:17.766 --> 05:18.733 align:start position:30% line:84.67% size:42.5% [Capri] Hey, hey. 05:18.866 --> 05:19.933 align:start position:42.5% line:79.33% size:17.5% [Scott] That is a beautiful fish. 05:20.066 --> 05:22.700 align:start position:17.5% line:79.33% size:67.5% Honestly, I have never seen a fish that big. 05:22.833 --> 05:24.133 align:start position:42.5% line:79.33% size:17.5% [Scott] That is a beautiful salmon. 05:24.266 --> 05:25.800 align:start position:35% line:84.67% size:30% [Capri] Wow! 05:29.466 --> 05:31.233 align:start position:30% line:79.33% size:40% The Skagit River takes care of us 05:31.366 --> 05:32.600 align:start position:12.5% line:84.67% size:77.5% and we need to take care of it. 05:32.733 --> 05:37.366 align:start position:15% line:79.33% size:70% How long have your community been fishing salmon in here 05:37.500 --> 05:38.633 align:start position:25% line:84.67% size:50% in the Skagit River? 05:38.766 --> 05:41.600 align:start position:12.5% line:79.33% size:77.5% [Scott] Our culture and our way of life revolves around-- 05:41.733 --> 05:43.300 align:start position:25% line:79.33% size:52.5% We're salmon central, if you would. 05:44.900 --> 05:49.300 align:start position:30% line:79.33% size:40% Again, the river is our life blood. 05:49.433 --> 05:51.200 align:start position:15% line:84.67% size:70% It's named after our people. 05:51.333 --> 05:53.800 align:start position:17.5% line:79.33% size:67.5% You know, we think in terms of generations. 05:53.933 --> 06:00.500 align:start position:15% line:79.33% size:72.5% I want the Skagit to continue to feed our people, 06:00.633 --> 06:04.333 align:start position:27.5% line:79.33% size:47.5% my kids, their kids and young future generations. 06:04.466 --> 06:06.800 align:start position:25% line:79.33% size:52.5% It's important for us to continue 06:06.933 --> 06:08.366 align:start position:15% line:84.67% size:70% to preserve our way of life. 06:08.500 --> 06:09.666 align:start position:15% line:84.67% size:72.5% We got a lot of fish already. 06:09.800 --> 06:11.166 align:start position:35% line:84.67% size:30% [Capri] Wow! 06:11.300 --> 06:12.700 align:start position:35% line:79.33% size:30% [Scott] Now, that's a big fish there. 06:12.833 --> 06:16.333 align:start position:25% line:79.33% size:52.5% That's probably close to 30 pounds. 06:16.466 --> 06:18.500 align:start position:12.5% line:79.33% size:77.5% [Capri] That's the biggest fish I've ever seen. 06:20.366 --> 06:22.766 align:start position:27.5% line:84.67% size:47.5% This is incredible. 06:22.900 --> 06:26.233 align:start position:32.5% line:79.33% size:37.5% How many pounds would you say this is, of fish. 06:26.366 --> 06:28.633 align:start position:20% line:79.33% size:62.5% [Scott] Well, I would say 150 or so. 06:28.766 --> 06:29.866 align:start position:25% line:84.67% size:50% [Capri] My goodness. 06:30.000 --> 06:32.400 align:start position:32.5% line:79.33% size:37.5% That would feed roughly 300 people. 06:33.166 --> 06:34.633 align:start position:25% line:79.33% size:50% [Capri] In just this short amount of time, 06:34.766 --> 06:36.766 align:start position:22.5% line:79.33% size:57.5% you're going to be able to feed 300 people. 06:36.900 --> 06:37.966 align:start position:35% line:84.67% size:32.5% That's right. 06:38.100 --> 06:40.233 align:start position:20% line:79.33% size:60% [Capri] I can understand why you say this Skagit River 06:40.400 --> 06:41.966 align:start position:27.5% line:84.67% size:45% takes care of you, 06:42.100 --> 06:43.400 align:start position:35% line:79.33% size:30% and you need to take care of it. 06:43.533 --> 06:44.533 align:start position:25% line:84.67% size:52.5% [Scott] That's right. 06:46.766 --> 06:49.133 align:start position:12.5% line:79.33% size:77.5% [Capri] Scott and Janelle bring  the salmon to the riverbank 06:49.266 --> 06:51.500 align:start position:32.5% line:79.33% size:35% to bleed them  and get them on ice. 06:51.633 --> 06:54.400 align:start position:25% line:79.33% size:50% This helps preserve  the quality of the meat. 06:54.533 --> 06:56.366 align:start position:20% line:79.33% size:60% Scott plans to preserve  much of the salmon 06:56.500 --> 06:58.566 align:start position:15% line:84.67% size:72.5% by smoking and freezing them 06:58.700 --> 07:00.533 align:start position:27.5% line:79.33% size:45% so members of the  Upper Skagit Tribe 07:00.666 --> 07:02.133 align:start position:10% line:84.67% size:77.5% will have fish over the winter. 07:03.900 --> 07:07.233 align:start position:15% line:79.33% size:70% Today, Scott plans to roast  a number of them over the fire 07:07.366 --> 07:08.666 align:start position:22.5% line:84.67% size:57.5% for the tribal elders. 07:11.366 --> 07:12.900 align:start position:22.5% line:84.67% size:57.5% He removes the filets, 07:14.866 --> 07:17.566 align:start position:37.5% line:79.33% size:27.5% roe sacks,  and heads for roasting. 07:23.966 --> 07:25.033 align:start position:22.5% line:84.67% size:55% What we're doing today 07:25.166 --> 07:27.233 align:start position:12.5% line:79.33% size:77.5% is we're going to be barbecuing on an open fire pit, 07:27.366 --> 07:29.266 align:start position:30% line:84.67% size:40% alder wood fire. 07:29.400 --> 07:32.900 align:start position:10% line:79.33% size:80% And we're going to be barbecuing on traditional iron wood 07:33.033 --> 07:35.233 align:start position:35% line:79.33% size:32.5% which is what our ancestors used to use. 07:35.366 --> 07:38.166 align:start position:17.5% line:79.33% size:65% This wood if very durable. Fire resistant. 07:38.300 --> 07:40.000 align:start position:22.5% line:79.33% size:55% And I've had the honor of cooking for our people 07:40.133 --> 07:41.566 align:start position:27.5% line:84.67% size:45% for over 30 years. 07:41.700 --> 07:42.833 align:start position:22.5% line:84.67% size:55% I take it very serious 07:42.966 --> 07:44.733 align:start position:22.5% line:79.33% size:55% and it is a real honor to cook for our people. 07:44.866 --> 07:46.600 align:start position:27.5% line:79.33% size:47.5% Well, it's an honor to join you in this process. 07:46.733 --> 07:48.066 align:start position:15% line:84.67% size:72.5% You know, something like this 07:48.200 --> 07:50.600 align:start position:25% line:79.33% size:52.5% it's not like you can set the oven to 350 degrees. 07:50.733 --> 07:53.000 align:start position:45% line:79.33% size:10% -No. -There's no real recipe. 07:53.133 --> 07:55.600 align:start position:25% line:79.33% size:50% How do you know that it's just right for salmon? 07:55.733 --> 07:56.966 align:start position:30% line:84.67% size:42.5% It's all in here. 07:57.100 --> 08:00.233 align:start position:27.5% line:79.33% size:47.5% You know from years of experience and cooking. 08:00.366 --> 08:02.900 align:start position:22.5% line:79.33% size:55% Well, I'm going to put these gloves on. 08:03.033 --> 08:06.400 align:start position:25% line:79.33% size:50% I mean, I don't have 50,000 filet under my belt, 08:06.533 --> 08:08.866 align:start position:27.5% line:79.33% size:45% but I can help you a little bit today. 08:09.000 --> 08:10.066 align:start position:27.5% line:79.33% size:47.5% I'll save the stick for you because-- 08:10.200 --> 08:11.233 align:start position:25% line:84.67% size:50% I have an idea but-- 08:11.366 --> 08:12.833 align:start position:25% line:79.33% size:50% That's a good stick. Yep. 08:12.966 --> 08:15.133 align:start position:22.5% line:79.33% size:57.5% You just kind of gently stick it in there. 08:15.266 --> 08:17.433 align:start position:27.5% line:79.33% size:45% This is fresh fish so it's really firm, 08:17.566 --> 08:19.000 align:start position:22.5% line:84.67% size:55% so don't cut yourself. 08:19.133 --> 08:21.033 align:start position:32.5% line:79.33% size:37.5% Work it through the piece of fish 08:21.166 --> 08:24.500 align:start position:30% line:79.33% size:42.5% and just stick it all the way through 08:24.633 --> 08:27.633 align:start position:35% line:79.33% size:32.5% until you get to right about there. 08:27.766 --> 08:29.300 align:start position:20% line:79.33% size:62.5% So basically, we're going to have fish from here to there, 08:29.433 --> 08:30.866 align:start position:20% line:84.67% size:62.5% just about 7 or 8 pieces. 08:31.000 --> 08:32.100 align:start position:45% line:84.67% size:12.5% Okay. 08:32.233 --> 08:33.200 align:start position:15% line:79.33% size:72.5% [Scott] But go ahead and grab yourself a piece of fish. 08:33.333 --> 08:34.266 align:start position:27.5% line:84.67% size:45% [Capri] All right. 08:34.400 --> 08:35.300 align:start position:30% line:84.67% size:42.5% Yeah, you got it. 08:35.433 --> 08:37.800 align:start position:27.5% line:79.33% size:47.5% See, you're already an old pro at this. 08:37.933 --> 08:39.500 align:start position:40% line:79.33% size:20% Oh yeah, well I have a good teacher. 08:41.000 --> 08:43.000 align:start position:22.5% line:79.33% size:57.5% All right, so how about I can kind of see 08:43.133 --> 08:44.200 align:start position:15% line:84.67% size:72.5% from the history of this wood 08:44.333 --> 08:45.666 align:start position:32.5% line:79.33% size:37.5% it's telling me a bit of a story. 08:45.800 --> 08:46.966 align:start position:17.5% line:84.67% size:65% [Scott] A little bit more. 08:47.100 --> 08:47.966 align:start position:27.5% line:84.67% size:45% Yep, there you go. 08:48.100 --> 08:49.766 align:start position:37.5% line:79.33% size:27.5% All righty. Good, good, good. 08:49.900 --> 08:51.833 align:start position:15% line:79.33% size:72.5% [Scott] And then just move on to your next piece. 08:51.966 --> 08:53.566 align:start position:22.5% line:79.33% size:55% So basically, you want to end up with a stick 08:53.700 --> 08:55.000 align:start position:15% line:84.67% size:72.5% that kind of looks like this. 08:55.133 --> 08:56.366 align:start position:37.5% line:84.67% size:25% All right. 08:56.500 --> 08:58.900 align:start position:20% line:84.67% size:62.5% Following your lead here. 08:59.033 --> 09:00.766 align:start position:20% line:79.33% size:60% Now, do you have to have a special occasion 09:00.900 --> 09:03.766 align:start position:25% line:79.33% size:50% to have this kind of a salmon roast? 09:03.900 --> 09:06.366 align:start position:17.5% line:79.33% size:65% [Scott] Myself personally, I'll eat salmon 3 times a week 09:06.500 --> 09:07.533 align:start position:15% line:84.67% size:70% if I could get away with it. 09:07.666 --> 09:10.766 align:start position:15% line:79.33% size:72.5% However, we don't have salmon all the time. 09:10.900 --> 09:13.433 align:start position:37.5% line:79.33% size:25% I can tell how significant this is 09:13.566 --> 09:15.266 align:start position:22.5% line:79.33% size:57.5% and how special this is for your community, 09:15.400 --> 09:17.666 align:start position:25% line:79.33% size:50% particularly because there was a period of time 09:17.800 --> 09:20.133 align:start position:17.5% line:79.33% size:65% where this wasn't possible for you to do. 09:20.266 --> 09:21.466 align:start position:45% line:79.33% size:12.5% Yeah. Yeah. 09:21.600 --> 09:23.766 align:start position:32.5% line:79.33% size:37.5% We went through a decades long period 09:23.900 --> 09:25.533 align:start position:15% line:84.67% size:70% when the state of Washington 09:25.666 --> 09:29.266 align:start position:20% line:79.33% size:62.5% decided that they were no longer going to honor the treaty 09:29.400 --> 09:32.000 align:start position:20% line:79.33% size:62.5% that our ancestors signed with the United States, 09:32.133 --> 09:34.033 align:start position:27.5% line:79.33% size:47.5% and made it illegal for people to fish. 09:34.166 --> 09:35.700 align:start position:27.5% line:79.33% size:45% And so, our people were getting harassed 09:35.833 --> 09:37.100 align:start position:20% line:84.67% size:60% and arrested constantly. 09:37.233 --> 09:39.133 align:start position:42.5% line:79.33% size:17.5% And so, at the USP Washington case 09:39.266 --> 09:43.266 align:start position:10% line:79.33% size:80% in which George Boldt reaffirmed that the treaty was valid 09:43.400 --> 09:44.700 align:start position:20% line:84.67% size:62.5% and reaffirmed our rights 09:44.833 --> 09:46.700 align:start position:22.5% line:79.33% size:57.5% to continue to practice our way of life, 09:46.833 --> 09:49.266 align:start position:20% line:79.33% size:60% that's when we were able to legally fish again. 09:49.400 --> 09:50.900 align:start position:20% line:79.33% size:62.5% And it's still a struggle to this very day. 09:51.033 --> 09:52.133 align:start position:45% line:84.67% size:12.5% Sure. 09:52.266 --> 09:55.666 align:start position:22.5% line:79.33% size:55% Well, it makes it that much more, I guess, significant 09:55.800 --> 09:59.100 align:start position:12.5% line:84.67% size:75% because you had to go without. 09:59.233 --> 10:01.233 align:start position:30% line:84.67% size:42.5% And it was taken. 10:01.366 --> 10:02.933 align:start position:20% line:79.33% size:62.5% It was pretty significant in my life 10:03.066 --> 10:04.833 align:start position:32.5% line:79.33% size:35% because salmon has played such a role 10:04.966 --> 10:09.666 align:start position:30% line:79.33% size:40% in my adulthood, if you would, over the years. 10:09.800 --> 10:13.666 align:start position:15% line:79.33% size:72.5% It's been good to return back to our way of life. 10:15.333 --> 10:17.200 align:start position:22.5% line:79.33% size:57.5% [Capri] Once the filets  are all skewered, 10:17.333 --> 10:19.866 align:start position:27.5% line:79.33% size:47.5% Scott seasons them  with only sea salt 10:20.000 --> 10:21.800 align:start position:25% line:79.33% size:52.5% before bringing them  to the fire. 10:24.266 --> 10:26.800 align:start position:15% line:79.33% size:70% He also adds the roe sacks,  back bones, 10:26.933 --> 10:28.466 align:start position:20% line:84.67% size:60% and heads to the grill. 10:28.600 --> 10:31.833 align:start position:10% line:79.33% size:77.5% He lets the filets roast for 10  to 15 minutes before flipping. 10:33.033 --> 10:34.266 align:start position:27.5% line:79.33% size:47.5% So, let's see here, what do you think Scott? 10:34.400 --> 10:35.966 align:start position:15% line:84.67% size:72.5% Oh, we're getting real close. 10:36.100 --> 10:38.666 align:start position:27.5% line:79.33% size:47.5% Let's let that cook for a bit longer on that side. 10:38.800 --> 10:41.633 align:start position:17.5% line:79.33% size:65% But let's take a look here and see what we've got going on. 10:41.766 --> 10:44.100 align:start position:20% line:84.67% size:62.5% Oh, that's looking primo. 10:44.233 --> 10:47.133 align:start position:25% line:79.33% size:52.5% So, this is basically almost ready to put into a pan, 10:47.266 --> 10:48.400 align:start position:30% line:79.33% size:42.5% and I'll show you how to do that. 10:48.533 --> 10:50.366 align:start position:10% line:84.67% size:80% We'll start getting a pan ready. 10:50.500 --> 10:53.266 align:start position:12.5% line:79.33% size:75% So, if you want to gently grab the first piece of fish. 10:53.400 --> 10:54.766 align:start position:37.5% line:79.33% size:25% All right. I want to try to keep them-- 10:54.900 --> 10:55.833 align:start position:20% line:84.67% size:60% Give it a little wiggle. 10:55.966 --> 10:56.966 align:start position:27.5% line:84.67% size:47.5% Do a little wiggle. 10:57.100 --> 10:58.066 align:start position:35% line:84.67% size:32.5% There you go. 10:58.200 --> 11:00.066 align:start position:20% line:79.33% size:60% At this phase, we put it on the bottom of the pan. 11:00.200 --> 11:01.066 align:start position:17.5% line:84.67% size:65% [Capri] Bottom of the pan. 11:01.200 --> 11:02.200 align:start position:32.5% line:84.67% size:37.5% Skin side down? 11:02.333 --> 11:03.233 align:start position:22.5% line:84.67% size:57.5% [Scott] Skin side down. 11:03.366 --> 11:05.133 align:start position:32.5% line:79.33% size:35% We want to get the presentation right. 11:05.266 --> 11:06.966 align:start position:12.5% line:84.67% size:77.5% And move on to your next piece. 11:07.100 --> 11:08.433 align:start position:35% line:84.67% size:32.5% There you go. 11:08.566 --> 11:09.966 align:start position:25% line:84.67% size:52.5% [Capri] There you go. 11:10.100 --> 11:11.300 align:start position:17.5% line:84.67% size:67.5% [Scott] We're looking good. 11:11.433 --> 11:12.900 align:start position:12.5% line:84.67% size:77.5% I mean, that looks scrumptious. 11:13.033 --> 11:14.066 align:start position:17.5% line:84.67% size:67.5% I mean, these look perfect. 11:14.200 --> 11:16.166 align:start position:12.5% line:84.67% size:75% These look absolutely perfect. 11:16.300 --> 11:17.466 align:start position:35% line:84.67% size:30% [Scott] Yep. 11:17.600 --> 11:20.000 align:start position:15% line:79.33% size:72.5% Your ancestors are definitely looking out for us today. 11:20.133 --> 11:21.166 align:start position:40% line:84.67% size:22.5% They are. 11:21.300 --> 11:25.333 align:start position:17.5% line:79.33% size:65% I think they'll be pleased with our cook today. 11:25.466 --> 11:26.966 align:start position:10% line:84.67% size:80% That's a beautiful looking fish. 11:27.100 --> 11:28.600 align:start position:40% line:84.67% size:20% Oh, wow. 11:33.200 --> 11:35.966 align:start position:15% line:79.33% size:72.5% [Capri] Once the pan is full,  Scott adds water, 11:36.100 --> 11:38.466 align:start position:25% line:79.33% size:52.5% covers with tin foil  and puts it back on the grill 11:38.600 --> 11:40.100 align:start position:25% line:84.67% size:52.5% for 15 to 20 minutes 11:40.233 --> 11:44.000 align:start position:12.5% line:79.33% size:75% so the fish finishes by steam  and retains its moisture. 11:45.500 --> 11:48.600 align:start position:17.5% line:79.33% size:67.5% Once the head, back bones,  and roe sacks are finished, 11:48.733 --> 11:51.933 align:start position:22.5% line:79.33% size:55% the salmon is brought  to the community hall 11:52.066 --> 11:53.400 align:start position:15% line:84.67% size:72.5% to share with tribal members 11:53.533 --> 11:56.133 align:start position:25% line:79.33% size:50% in a program called  Feed the Indian 11:56.266 --> 11:58.233 align:start position:25% line:79.33% size:50% that ensures elders  have free access 11:58.366 --> 12:00.166 align:start position:15% line:84.67% size:70% to healthy ancestral foods. 12:07.100 --> 12:08.633 align:start position:27.5% line:79.33% size:45% Tell me more about what else is on the plate 12:08.766 --> 12:10.266 align:start position:10% line:84.67% size:80% because this is not just salmon. 12:10.400 --> 12:13.633 align:start position:10% line:79.33% size:80% Well, we have basically the full meal deal, if you would. 12:13.766 --> 12:16.800 align:start position:30% line:79.33% size:42.5% We have my wife's famous fry bread. 12:16.933 --> 12:17.966 align:start position:27.5% line:84.67% size:47.5% [Capri] Can't wait. 12:18.100 --> 12:19.233 align:start position:17.5% line:84.67% size:67.5% [Scott] We have our salmon. 12:19.366 --> 12:24.900 align:start position:22.5% line:79.33% size:57.5% We have some wild rice, and Jennifer's elk roast. 12:25.033 --> 12:26.000 align:start position:15% line:84.67% size:70% [Capri] Can't wait for that. 12:26.133 --> 12:27.366 align:start position:25% line:79.33% size:50% [Scott] We made some seafood chowder 12:27.500 --> 12:30.200 align:start position:12.5% line:79.33% size:77.5% and of course we have shellfish and huckleberries and basically, 12:30.333 --> 12:33.033 align:start position:15% line:79.33% size:70% we have the full spread here for you. 12:33.166 --> 12:34.433 align:start position:25% line:84.67% size:52.5% That is unbelievable. 12:34.566 --> 12:35.433 align:start position:32.5% line:84.67% size:35% Can we dig in? 12:35.566 --> 12:36.433 align:start position:45% line:84.67% size:10% Yes. 12:36.566 --> 12:37.800 align:start position:37.5% line:84.67% size:25% All right. 12:37.933 --> 12:39.666 align:start position:37.5% line:79.33% size:27.5% By the way, these clams are local too 12:39.800 --> 12:41.466 align:start position:12.5% line:84.67% size:77.5% and that is part of our staple. 12:43.366 --> 12:44.933 align:start position:15% line:79.33% size:70% So, this is just how you eat all the time? 12:45.066 --> 12:48.000 align:start position:17.5% line:79.33% size:65% No, we try to cook for the elders at least once a month, 12:48.133 --> 12:51.066 align:start position:12.5% line:79.33% size:75% again, got to feed the Indian, feed our souls, 12:51.200 --> 12:52.333 align:start position:27.5% line:84.67% size:47.5% feed the wellbeing. 12:52.466 --> 12:54.200 align:start position:22.5% line:79.33% size:57.5% I mean, I'm telling you this is the best salmon 12:54.333 --> 12:55.566 align:start position:22.5% line:84.67% size:55% I have ever, ever had. 12:55.700 --> 12:56.833 align:start position:32.5% line:84.67% size:37.5% Why, thank you. 12:56.966 --> 12:59.433 align:start position:20% line:79.33% size:62.5% And I can also see why it only needs a little bit of salt 12:59.566 --> 13:04.800 align:start position:17.5% line:79.33% size:65% because it is so flavorful and so flaky 13:04.933 --> 13:08.033 align:start position:17.5% line:79.33% size:65% that it doesn't need a lot of extra bells and whistles. 13:08.166 --> 13:09.333 align:start position:32.5% line:84.67% size:37.5% No, it doesn't. 13:09.466 --> 13:11.600 align:start position:12.5% line:79.33% size:75% This made me realize how lucky I am to have you as a father 13:11.733 --> 13:14.366 align:start position:25% line:79.33% size:52.5% that makes the salmon and her fry bread. 13:14.500 --> 13:16.000 align:start position:35% line:79.33% size:30% [Scott] Yes, you've been blessed. 13:16.133 --> 13:17.066 align:start position:25% line:84.67% size:50% [Capri] Yeah, right. 13:17.200 --> 13:20.066 align:start position:25% line:79.33% size:52.5% You all come together to feed the community, 13:20.200 --> 13:21.966 align:start position:22.5% line:84.67% size:55% to respect the elders. 13:22.100 --> 13:23.633 align:start position:32.5% line:84.67% size:37.5% It just shows-- 13:23.766 --> 13:26.900 align:start position:17.5% line:79.33% size:65% I feel like it's something that we're missing 13:27.033 --> 13:28.433 align:start position:22.5% line:84.67% size:55% in so many communities 13:28.566 --> 13:31.300 align:start position:25% line:79.33% size:50% that we forget about taking care of our neighbors. 13:31.433 --> 13:32.500 align:start position:45% line:84.67% size:12.5% Yeah. 13:32.633 --> 13:34.033 align:start position:25% line:79.33% size:50% But that seems to be front and center here. 13:34.166 --> 13:35.700 align:start position:22.5% line:84.67% size:55% That's tribal country, 13:35.833 --> 13:39.933 align:start position:27.5% line:79.33% size:47.5% a very central part of the family gatherings, 13:40.066 --> 13:41.500 align:start position:12.5% line:84.67% size:75% taking care of your community. 13:41.633 --> 13:42.500 align:start position:45% line:84.67% size:10% Yep. 13:42.633 --> 13:44.900 align:start position:32.5% line:79.33% size:37.5% We serve salmon so often, right? 13:45.033 --> 13:48.766 align:start position:15% line:79.33% size:72.5% The only thing we're missing, I wish I had some crab. 13:48.900 --> 13:50.033 align:start position:32.5% line:84.67% size:37.5% We'd have crab. 13:50.166 --> 13:52.566 align:start position:10% line:84.67% size:80% Well, I said I wanted more food. 13:52.700 --> 13:53.800 align:start position:40% line:84.67% size:20% I mean-- 13:53.933 --> 13:55.666 align:start position:27.5% line:79.33% size:45% I have to tell you second time here, 13:55.800 --> 13:56.933 align:start position:12.5% line:84.67% size:75% you have to eat the fish eggs. 13:57.066 --> 13:58.300 align:start position:45% line:79.33% size:12.5% Okay. That's a deal. 13:58.433 --> 13:59.966 align:start position:32.5% line:84.67% size:35% That's a deal. 14:02.600 --> 14:03.666 align:start position:20% line:84.67% size:60% [Capri] The Upper Skagit 14:03.800 --> 14:05.533 align:start position:12.5% line:79.33% size:77.5% aren't the only cultural group  in Washington 14:05.666 --> 14:08.733 align:start position:25% line:79.33% size:50% to consider the roe  of the salmon a delicacy. 14:08.866 --> 14:10.833 align:start position:35% line:79.33% size:32.5% The Japanese  call the eggs Ikura, 14:10.966 --> 14:13.566 align:start position:12.5% line:79.33% size:75% and they hold a central place  in their culinary tradition. 14:15.333 --> 14:17.966 align:start position:27.5% line:79.33% size:45% Chef Mutsuko Soma  has brought that tradition 14:18.100 --> 14:19.366 align:start position:22.5% line:84.67% size:55% from Japan to Seattle 14:19.500 --> 14:23.666 align:start position:15% line:79.33% size:72.5% where she serves a buckwheat  soba noodle dish with ikura 14:23.800 --> 14:25.766 align:start position:15% line:84.67% size:72.5% at her restaurant, Kamonegi. 14:26.600 --> 14:28.333 align:start position:20% line:79.33% size:62.5% It's the only restaurant  in Seattle 14:28.466 --> 14:30.233 align:start position:20% line:79.33% size:60% that makes soba noodles  from scratch. 14:32.033 --> 14:34.333 align:start position:37.5% line:79.33% size:27.5% A time and  labor-intensive process 14:34.466 --> 14:36.666 align:start position:25% line:79.33% size:52.5% that Mutsuko learned  from her grandmother. 14:37.366 --> 14:39.766 align:start position:32.5% line:79.33% size:37.5% She also makes  the Ikura from scratch, 14:39.900 --> 14:42.533 align:start position:20% line:79.33% size:60% which begins by putting  the egg sacks in warm water 14:42.666 --> 14:45.133 align:start position:17.5% line:79.33% size:67.5% to clean and separate them  from the scheme, 14:45.266 --> 14:47.466 align:start position:35% line:79.33% size:32.5% the membrane  that holds the eggs in place. 14:50.533 --> 14:52.100 align:start position:22.5% line:79.33% size:55% Now, is this something that you learned to prepare 14:52.233 --> 14:53.633 align:start position:15% line:84.67% size:70% when you were home in Japan? 14:53.766 --> 14:54.866 align:start position:30% line:84.67% size:42.5% [Mutsuko] Uh-huh. 14:55.000 --> 14:56.100 align:start position:20% line:84.67% size:60% This is traditional way. 14:56.233 --> 14:57.133 align:start position:15% line:84.67% size:70% This is the traditional way. 14:57.266 --> 14:58.433 align:start position:17.5% line:84.67% size:67.5% Well, that makes me excited 14:58.566 --> 15:00.133 align:start position:22.5% line:79.33% size:55% because I love to know the traditional way 15:00.266 --> 15:01.600 align:start position:25% line:84.67% size:52.5% to prepare something. 15:01.733 --> 15:05.133 align:start position:32.5% line:79.33% size:35% So now you can get these, right? 15:05.266 --> 15:06.300 align:start position:37.5% line:84.67% size:27.5% Yeah, yeah. 15:06.433 --> 15:07.666 align:start position:30% line:79.33% size:40% Okay, I can see. I can see that. 15:07.800 --> 15:08.966 align:start position:27.5% line:84.67% size:45% How to do it fast. 15:09.100 --> 15:10.100 align:start position:27.5% line:84.67% size:47.5% Okay yeah, show me. 15:10.233 --> 15:12.800 align:start position:35% line:79.33% size:30% I like using this kind of a rack. 15:12.933 --> 15:15.100 align:start position:12.5% line:84.67% size:77.5% Some people use tennis racquet. 15:15.233 --> 15:16.766 align:start position:30% line:84.67% size:42.5% A tennis racquet? 15:16.900 --> 15:17.833 align:start position:35% line:84.67% size:30% Oh, my gosh. 15:17.966 --> 15:20.466 align:start position:32.5% line:79.33% size:37.5% This looks like a cooling rack for cookies. 15:20.600 --> 15:22.200 align:start position:37.5% line:84.67% size:27.5% Yes, it is. 15:22.333 --> 15:23.833 align:start position:15% line:84.67% size:70% Hey, it's doing double duty. 15:23.966 --> 15:25.600 align:start position:22.5% line:84.67% size:55% It's easy to separate. 15:25.733 --> 15:26.866 align:start position:30% line:84.67% size:42.5% Easy to separate. 15:27.000 --> 15:27.966 align:start position:17.5% line:84.67% size:65% But you make it look easy. 15:28.100 --> 15:29.266 align:start position:10% line:84.67% size:80% Let's see how easy it really is. 15:29.966 --> 15:32.666 align:start position:22.5% line:84.67% size:57.5% So, is this a popular-- 15:32.800 --> 15:35.100 align:start position:20% line:79.33% size:62.5% This Ikura, is it popular in Japan? 15:35.233 --> 15:36.300 align:start position:27.5% line:84.67% size:47.5% It's super popular. 15:36.433 --> 15:37.533 align:start position:22.5% line:84.67% size:55% [Capri] Super popular. 15:37.666 --> 15:38.733 align:start position:40% line:84.67% size:22.5% Now what? 15:38.866 --> 15:42.233 align:start position:27.5% line:79.33% size:45% Now, there's still more here right. 15:42.366 --> 15:43.300 align:start position:37.5% line:84.67% size:27.5% I think so. 15:43.433 --> 15:44.533 align:start position:40% line:84.67% size:22.5% Few more. 15:44.666 --> 15:45.833 align:start position:32.5% line:84.67% size:37.5% Yeah, so just-- 15:47.566 --> 15:48.666 align:start position:42.5% line:84.67% size:15% Ah ha. 15:48.800 --> 15:49.833 align:start position:45% line:84.67% size:12.5% Yeah. 15:49.966 --> 15:51.000 align:start position:27.5% line:84.67% size:45% Again, no wasting. 15:51.133 --> 15:52.300 align:start position:45% line:84.67% size:12.5% Yeah. 15:52.433 --> 15:55.766 align:start position:27.5% line:84.67% size:47.5% Just keep sack out. 15:55.900 --> 15:58.300 align:start position:27.5% line:79.33% size:45% Now we can combine this guy too. 15:58.433 --> 15:59.566 align:start position:45% line:84.67% size:12.5% Okay. 15:59.700 --> 16:00.633 align:start position:42.5% line:84.67% size:15% May I? 16:00.766 --> 16:01.766 align:start position:22.5% line:84.67% size:55% [Mutsuko] Yes, please. 16:01.900 --> 16:04.400 align:start position:37.5% line:84.67% size:25% All right. 16:04.533 --> 16:06.000 align:start position:30% line:79.33% size:42.5% [Mutsuko] See how beautifully separated. 16:06.133 --> 16:07.000 align:start position:15% line:84.67% size:70% [Capri] These are beautiful. 16:07.133 --> 16:08.566 align:start position:27.5% line:84.67% size:45% Look at the color. 16:08.700 --> 16:14.033 align:start position:37.5% line:79.33% size:25% The Ikura, the eggs here are just-- 16:14.166 --> 16:15.366 align:start position:27.5% line:84.67% size:47.5% It seems very firm. 16:15.500 --> 16:17.033 align:start position:17.5% line:84.67% size:67.5% They're like little pearls. 16:17.166 --> 16:18.700 align:start position:27.5% line:84.67% size:47.5% Like salmon pearls. 16:18.833 --> 16:19.700 align:start position:32.5% line:84.67% size:35% Like boba tea. 16:19.833 --> 16:22.033 align:start position:15% line:84.67% size:72.5% Boba tea, yes it's like boba. 16:22.166 --> 16:23.566 align:start position:27.5% line:79.33% size:47.5% [Mutsuko] Now we're going to cure. 16:23.700 --> 16:24.933 align:start position:45% line:84.67% size:12.5% Okay. 16:25.066 --> 16:28.300 align:start position:35% line:79.33% size:30% I like using a mixture of soy sauce, 16:28.433 --> 16:30.233 align:start position:22.5% line:84.67% size:55% [inaudible] and sugar. 16:30.366 --> 16:31.666 align:start position:35% line:84.67% size:32.5% [Capri] Okay. 16:31.800 --> 16:36.200 align:start position:17.5% line:79.33% size:65% And for I think for umami, dry seaweed. 16:38.933 --> 16:41.333 align:start position:25% line:79.33% size:50% [Capri] Right on top of that seaweed. 16:42.200 --> 16:44.033 align:start position:27.5% line:79.33% size:45% When did you learn how to make this? 16:44.166 --> 16:45.266 align:start position:35% line:84.67% size:30% From my mom. 16:45.400 --> 16:46.433 align:start position:32.5% line:84.67% size:35% From your mom. 16:46.566 --> 16:47.433 align:start position:30% line:84.67% size:42.5% How old were you? 16:47.566 --> 16:48.966 align:start position:42.5% line:84.67% size:15% Seven. 16:49.100 --> 16:50.366 align:start position:42.5% line:84.67% size:15% Seven? 16:50.500 --> 16:54.400 align:start position:27.5% line:79.33% size:45% Yeah, I got to say a lot of American pallets, 16:54.533 --> 16:58.366 align:start position:15% line:79.33% size:70% many 7-year-olds wouldn't be nearly as sophisticated. 16:58.500 --> 17:00.666 align:start position:30% line:79.33% size:42.5% But the fact that you're introducing this 17:00.800 --> 17:03.400 align:start position:15% line:84.67% size:72.5% to a wider audience is great. 17:03.533 --> 17:04.766 align:start position:40% line:84.67% size:22.5% Now what? 17:04.900 --> 17:06.666 align:start position:20% line:84.67% size:60% Just wait for overnight. 17:06.800 --> 17:07.966 align:start position:35% line:84.67% size:25% That's it. 17:08.100 --> 17:11.000 align:start position:15% line:79.33% size:70% All right, so we're going to wait overnight and then what? 17:11.133 --> 17:13.333 align:start position:22.5% line:84.67% size:55% So, I make Ikura soba. 17:13.466 --> 17:14.433 align:start position:45% line:84.67% size:12.5% Okay. 17:14.566 --> 17:16.866 align:start position:12.5% line:84.67% size:77.5% Now, this is right up my alley. 17:17.000 --> 17:19.900 align:start position:25% line:79.33% size:50% Because soba noodles are absolutely fantastic. 17:21.433 --> 17:24.133 align:start position:12.5% line:79.33% size:77.5% Where did you learn how to make soba noodles from scratch 17:24.266 --> 17:26.233 align:start position:12.5% line:84.67% size:75% that really laborious process? 17:26.366 --> 17:28.533 align:start position:32.5% line:79.33% size:37.5% My grandma used to make soba noodles. 17:28.666 --> 17:29.866 align:start position:42.5% line:84.67% size:17.5% Really? 17:30.000 --> 17:32.766 align:start position:25% line:79.33% size:52.5% When's the first time you had those? 17:32.900 --> 17:35.100 align:start position:32.5% line:84.67% size:35% Like two, one. 17:35.233 --> 17:37.433 align:start position:30% line:79.33% size:40% [Capri] Oh, yum. All right. 17:37.566 --> 17:39.200 align:start position:40% line:79.33% size:22.5% -Seaweed. -Seaweed. 17:39.333 --> 17:40.566 align:start position:27.5% line:84.67% size:47.5% [Capri] More Umami. 17:40.700 --> 17:42.200 align:start position:32.5% line:84.67% size:35% And now what-- 17:42.333 --> 17:43.600 align:start position:27.5% line:84.67% size:47.5% This is Shiso leaf. 17:43.733 --> 17:44.633 align:start position:35% line:84.67% size:32.5% What is that? 17:44.766 --> 17:45.866 align:start position:27.5% line:84.67% size:45% What kind of leaf? 17:46.000 --> 17:47.133 align:start position:42.5% line:79.33% size:17.5% -Shiso. -Shiso? 17:47.266 --> 17:48.600 align:start position:17.5% line:84.67% size:67.5% It's like a Japanese basil. 17:48.733 --> 17:50.166 align:start position:22.5% line:84.67% size:55% Ahh let me smell that. 17:50.300 --> 17:51.166 align:start position:27.5% line:84.67% size:47.5% Grated [inaudible]. 17:51.300 --> 17:53.033 align:start position:25% line:79.33% size:50% This is now my bowl, I just-- 17:53.166 --> 17:55.300 align:start position:25% line:84.67% size:50% This is very earthy. 17:55.433 --> 17:56.400 align:start position:35% line:84.67% size:30% I love that. 17:56.533 --> 17:57.400 align:start position:27.5% line:79.33% size:45% Do you like spicy? This will be okay.? 17:57.533 --> 17:59.000 align:start position:35% line:79.33% size:32.5% I love spicy, yes, bring it on. 18:01.800 --> 18:03.066 align:start position:20% line:84.67% size:60% [Capri] Wasabi mountain. 18:03.200 --> 18:05.333 align:start position:12.5% line:84.67% size:77.5% [Mutsuko] Yeah, I had to make-- 18:05.466 --> 18:06.566 align:start position:30% line:84.67% size:42.5% This is cucumber. 18:06.700 --> 18:07.833 align:start position:22.5% line:84.67% size:57.5% [Capri] Cucumber, yeah. 18:08.866 --> 18:10.700 align:start position:25% line:84.67% size:52.5% This is Dycon sprout. 18:10.833 --> 18:12.600 align:start position:45% line:84.67% size:12.5% Okay. 18:12.733 --> 18:13.966 align:start position:25% line:84.67% size:50% Chopped green onion. 18:14.100 --> 18:15.333 align:start position:25% line:84.67% size:50% Always a good touch. 18:17.800 --> 18:18.833 align:start position:40% line:84.67% size:20% And now. 18:18.966 --> 18:20.066 align:start position:45% line:84.67% size:10% Now. 18:20.200 --> 18:22.033 align:start position:42.5% line:79.33% size:17.5% -Ikura. -Ikura. 18:23.733 --> 18:27.000 align:start position:20% line:79.33% size:60% [Capri] I'm going to eat the salmon eggs. 18:30.433 --> 18:32.233 align:start position:35% line:84.67% size:32.5% Look at that. 18:32.366 --> 18:34.566 align:start position:37.5% line:79.33% size:27.5% I feel like you're creating art here. 18:36.700 --> 18:38.266 align:start position:25% line:79.33% size:50% And this is a Tasche and soy sauce. 18:38.400 --> 18:39.400 align:start position:45% line:84.67% size:12.5% Okay. 18:41.566 --> 18:43.066 align:start position:30% line:84.67% size:40% Okay, that's it. 18:54.500 --> 18:58.266 align:start position:15% line:79.33% size:72.5% I feel like umami is the word to describe all of this. 18:58.400 --> 19:01.233 align:start position:25% line:79.33% size:50% You have these fresh buckwheat soba noodles. 19:01.366 --> 19:03.166 align:start position:37.5% line:79.33% size:25% The Ikura, which I feel like I need-- 19:03.300 --> 19:04.200 align:start position:35% line:84.67% size:32.5% Always ikura. 19:04.333 --> 19:05.433 align:start position:20% line:84.67% size:60% I got a couple in there, 19:05.566 --> 19:07.566 align:start position:22.5% line:79.33% size:55% but I feel like I need a better way to access them 19:07.700 --> 19:08.633 align:start position:30% line:84.67% size:42.5% then chop sticks. 19:08.766 --> 19:10.133 align:start position:20% line:79.33% size:62.5% Maybe I'm not good enough for the chop sticks. 19:13.300 --> 19:14.400 align:start position:32.5% line:84.67% size:35% Ikura catcher. 19:14.533 --> 19:16.666 align:start position:25% line:84.67% size:50% Ikura catcher, okay. 19:18.066 --> 19:19.466 align:start position:25% line:84.67% size:52.5% That's what I needed. 19:19.600 --> 19:20.766 align:start position:27.5% line:84.67% size:45% Come to me, Ikura. 19:22.700 --> 19:23.733 align:start position:45% line:84.67% size:12.5% Mmmm. 19:25.266 --> 19:26.433 align:start position:30% line:84.67% size:42.5% Ikura is so nice. 19:26.566 --> 19:29.566 align:start position:15% line:79.33% size:72.5% I was going to say, it almost like, pops in your mouth. 19:29.700 --> 19:34.900 align:start position:20% line:79.33% size:62.5% It pops in your mouth and it's the soy sauce and the herbs 19:35.033 --> 19:38.266 align:start position:17.5% line:79.33% size:65% that you have, the garnish is more than garnish to me. 19:38.400 --> 19:41.233 align:start position:25% line:79.33% size:52.5% I think it brings out the flavor of the Ikura. 19:41.366 --> 19:44.300 align:start position:22.5% line:79.33% size:57.5% The soba noodle process is so labor intensive. 19:44.433 --> 19:48.700 align:start position:20% line:79.33% size:62.5% It takes such a long time but still you do it. 19:48.833 --> 19:52.033 align:start position:20% line:79.33% size:62.5% You make it from scratch, by hand every day. 19:52.166 --> 19:54.733 align:start position:15% line:79.33% size:70% Why is that important to you to continue that? 19:54.866 --> 19:57.933 align:start position:17.5% line:79.33% size:67.5% Because like, soba in Japan does it too, 19:58.066 --> 19:59.900 align:start position:40% line:79.33% size:22.5% so I need to keep tradition going. 20:00.033 --> 20:01.533 align:start position:45% line:79.33% size:10% Yes. Makes sense. 20:01.666 --> 20:02.666 align:start position:35% line:84.67% size:30% No shortcut. 20:02.800 --> 20:03.766 align:start position:35% line:84.67% size:32.5% No shortcuts. 20:03.900 --> 20:05.733 align:start position:25% line:79.33% size:52.5% No shortcuts for you, and it shows. 20:07.400 --> 20:08.966 align:start position:20% line:79.33% size:62.5% [Capri] While salmon eggs  are the star 20:09.100 --> 20:10.600 align:start position:15% line:84.67% size:70% of the Mutsuko's soba dish, 20:10.733 --> 20:13.133 align:start position:15% line:79.33% size:72.5% it's another lesser utilized  part of the salmon 20:13.266 --> 20:14.400 align:start position:20% line:84.67% size:60% that takes center stage 20:14.533 --> 20:18.966 align:start position:22.5% line:79.33% size:55% at Pike Place Markets  Oriental Mart, the collar. 20:22.100 --> 20:25.500 align:start position:22.5% line:79.33% size:55% Leila Rosas showcases  salmon collar in her Sinigang, 20:25.633 --> 20:27.800 align:start position:32.5% line:79.33% size:35% a traditional  Filipino sour soup. 20:27.933 --> 20:30.233 align:start position:25% line:79.33% size:52.5% She sources the fish  from her market neighbor, 20:30.366 --> 20:32.266 align:start position:20% line:84.67% size:60% Pike Place Fish Market, 20:32.400 --> 20:35.600 align:start position:15% line:79.33% size:70% famous for the fish mongors  fish throwing prowess. 20:38.800 --> 20:40.300 align:start position:12.5% line:79.33% size:75% How long have you been working with these guys? 20:40.433 --> 20:42.700 align:start position:15% line:79.33% size:72.5% Oh, Sam how long have we been working together? 20:42.833 --> 20:44.533 align:start position:15% line:84.67% size:70% I don't know, 20 plus years. 20:44.666 --> 20:46.300 align:start position:32.5% line:79.33% size:35% I've known Sam since he was like, this small. 20:46.433 --> 20:47.400 align:start position:27.5% line:84.67% size:45% Twenty plus years. 20:47.533 --> 20:49.033 align:start position:40% line:84.67% size:22.5% Maybe 30. 20:49.166 --> 20:50.933 align:start position:25% line:84.67% size:50% Yeah 30 or 40, yeah. 20:51.066 --> 20:52.966 align:start position:17.5% line:79.33% size:67.5% How good is it to have this right here in your back yard? 20:53.100 --> 20:54.666 align:start position:40% line:84.67% size:22.5% My gosh-- 20:54.800 --> 20:56.866 align:start position:30% line:84.67% size:42.5% Whoa, whoa, whoa. 20:57.000 --> 20:58.633 align:start position:45% line:84.67% size:12.5% Whoa! 20:58.766 --> 21:00.100 align:start position:17.5% line:79.33% size:65% Does this happen every day or just for you? 21:00.233 --> 21:02.933 align:start position:30% line:79.33% size:40% Oh no it happens every day. 21:03.066 --> 21:05.333 align:start position:27.5% line:84.67% size:45% Okay Sam, we'll... 21:05.466 --> 21:06.766 align:start position:17.5% line:84.67% size:65% I'll see you in 5 minutes. 21:06.900 --> 21:07.833 align:start position:35% line:84.67% size:30% Sounds good. 21:08.000 --> 21:09.133 align:start position:30% line:79.33% size:40% Next time I want to see a flying fish, 21:09.266 --> 21:10.133 align:start position:25% line:84.67% size:52.5% I know where to come. 21:10.266 --> 21:11.133 align:start position:42.5% line:84.67% size:17.5% Gotcha. 21:11.266 --> 21:12.000 align:start position:37.5% line:84.67% size:27.5% Thanks Sam. 21:12.133 --> 21:13.200 align:start position:30% line:84.67% size:40% Thank you, guys. 21:13.333 --> 21:14.933 align:start position:12.5% line:79.33% size:75% [Capri] Leila sources the rest  of the ingredients 21:15.066 --> 21:18.300 align:start position:15% line:79.33% size:70% for her sinigang from other  market vendor friends. 21:18.433 --> 21:21.100 align:start position:25% line:79.33% size:50% Everything is local  and incredibly fresh 21:21.233 --> 21:23.133 align:start position:15% line:79.33% size:72.5% because of the relationships  she's built 21:23.266 --> 21:25.466 align:start position:32.5% line:79.33% size:35% over the past  three decades here. 21:25.600 --> 21:27.966 align:start position:32.5% line:79.33% size:37.5% Along with her  salmon collar sinigang, 21:28.100 --> 21:31.000 align:start position:12.5% line:79.33% size:77.5% today she's decided to prepare  fried salmon collar 21:31.133 --> 21:33.433 align:start position:35% line:79.33% size:32.5% with vinegar  and sweet chili sauce. 21:37.200 --> 21:39.000 align:start position:15% line:79.33% size:72.5% Okay, so you're going to have to walk me through it 21:39.133 --> 21:41.333 align:start position:20% line:79.33% size:60% because I have never had anything like this before. 21:41.466 --> 21:42.533 align:start position:35% line:84.67% size:32.5% [Leila] Okay. 21:42.666 --> 21:44.300 align:start position:15% line:79.33% size:72.5% [Capri] I'm so excited to try this Filipino cuisine 21:44.433 --> 21:46.900 align:start position:22.5% line:79.33% size:55% and how you use salmon in your recipes. 21:47.033 --> 21:49.000 align:start position:15% line:79.33% size:70% So, which one do you want me to start with? 21:49.133 --> 21:51.733 align:start position:40% line:79.33% size:22.5% This one. This is the easiest one. 21:51.866 --> 21:52.733 align:start position:30% line:84.67% size:42.5% It's really good. 21:52.866 --> 21:54.100 align:start position:15% line:84.67% size:70% This is a sweet chili sauce. 21:54.233 --> 21:57.333 align:start position:20% line:79.33% size:60% But if you want to do it really the Filipino style, 21:57.466 --> 21:58.333 align:start position:22.5% line:84.67% size:55% it's with the vinegar. 21:58.466 --> 21:59.333 align:start position:27.5% line:84.67% size:47.5% Okay, get in there. 21:59.466 --> 22:02.266 align:start position:35% line:79.33% size:30% So, just try a little bit of splash 22:02.400 --> 22:04.133 align:start position:27.5% line:79.33% size:47.5% just so you can try the ends of it. 22:04.266 --> 22:05.433 align:start position:25% line:79.33% size:50% What is the best way to eat this? 22:05.566 --> 22:06.433 align:start position:25% line:84.67% size:52.5% What am I doing here? 22:06.566 --> 22:07.766 align:start position:30% line:79.33% size:40% You're doing it. You're doing great. 22:07.900 --> 22:08.766 align:start position:32.5% line:84.67% size:37.5% I'm doing good? 22:08.900 --> 22:10.100 align:start position:40% line:79.33% size:20% Oh yeah, just like fried chicken. 22:10.233 --> 22:11.500 align:start position:20% line:84.67% size:62.5% I was just going to say-- 22:11.633 --> 22:13.566 align:start position:20% line:84.67% size:62.5% It's like a chicken wing. 22:13.700 --> 22:16.066 align:start position:10% line:84.67% size:80% We don't cook this all the time. 22:16.200 --> 22:18.033 align:start position:22.5% line:84.67% size:57.5% This is like gold here. 22:18.166 --> 22:20.033 align:start position:35% line:79.33% size:30% Just for me, because I'm special. 22:20.166 --> 22:21.166 align:start position:30% line:84.67% size:42.5% That's good, yes. 22:21.300 --> 22:24.566 align:start position:22.5% line:79.33% size:55% So, tell me what makes the salmon collar special? 22:24.700 --> 22:28.600 align:start position:30% line:79.33% size:40% Why does it work for this kind of preparation? 22:28.733 --> 22:30.833 align:start position:22.5% line:84.67% size:55% Because it's so fresh. 22:30.966 --> 22:34.533 align:start position:25% line:79.33% size:50% It's good, you know, and it's like butter. 22:34.666 --> 22:36.800 align:start position:30% line:79.33% size:40% It's like butter when you taste it. 22:36.933 --> 22:38.066 align:start position:27.5% line:84.67% size:45% It is like butter. 22:38.200 --> 22:39.666 align:start position:15% line:84.67% size:72.5% And then you get to the skin. 22:39.800 --> 22:40.933 align:start position:30% line:84.67% size:40% I love the skin. 22:41.066 --> 22:42.133 align:start position:30% line:84.67% size:42.5% The skin is good. 22:42.266 --> 22:45.100 align:start position:27.5% line:79.33% size:47.5% So, when we get all the big collars like that size, 22:45.233 --> 22:47.800 align:start position:32.5% line:79.33% size:35% I put it aside and then I deep fry them 22:47.933 --> 22:49.200 align:start position:20% line:84.67% size:62.5% so it's not all the time. 22:49.333 --> 22:52.900 align:start position:12.5% line:79.33% size:75% But otherwise, everything goes into the salmon collar sinigang. 22:53.033 --> 22:54.133 align:start position:22.5% line:84.67% size:55% The sinigang, let me-- 22:54.266 --> 22:58.433 align:start position:27.5% line:79.33% size:47.5% So, the sinigang is clearly famous to this place. 22:58.566 --> 22:59.533 align:start position:45% line:84.67% size:10% Yes. 22:59.666 --> 23:01.266 align:start position:35% line:79.33% size:32.5% So, obviously this is something 23:01.400 --> 23:02.300 align:start position:20% line:84.67% size:62.5% that is really important. 23:02.433 --> 23:03.600 align:start position:25% line:84.67% size:50% I've never had this. 23:03.733 --> 23:06.533 align:start position:30% line:79.33% size:42.5% So, explain to me how you make it 23:06.666 --> 23:09.900 align:start position:27.5% line:79.33% size:45% and what I'm going to be tasting here. 23:10.033 --> 23:12.300 align:start position:15% line:84.67% size:72.5% So, if you make this at home, 23:12.433 --> 23:17.133 align:start position:32.5% line:79.33% size:37.5% just get a pot, put water in it, let it boil. 23:17.266 --> 23:20.133 align:start position:35% line:79.33% size:30% And then add your vegetables: tomatoes, 23:20.266 --> 23:25.033 align:start position:17.5% line:79.33% size:67.5% jalapeno, the green onions, and the regular onions. 23:25.166 --> 23:27.366 align:start position:27.5% line:84.67% size:45% Then put the fish. 23:27.500 --> 23:30.733 align:start position:15% line:84.67% size:72.5% I'm going to give this a try. 23:30.866 --> 23:34.366 align:start position:45% line:79.33% size:10% Mmm. Oh wow. 23:34.500 --> 23:37.100 align:start position:27.5% line:79.33% size:45% That's interesting because first of all, 23:37.233 --> 23:38.833 align:start position:35% line:79.33% size:32.5% you can taste how fresh the salmon is. 23:38.966 --> 23:40.233 align:start position:25% line:84.67% size:52.5% There's no fishiness. 23:40.366 --> 23:41.700 align:start position:15% line:84.67% size:72.5% I can taste the jalapeno now. 23:41.833 --> 23:43.133 align:start position:30% line:84.67% size:40% It's not cut up, 23:43.266 --> 23:46.166 align:start position:20% line:79.33% size:60% but it clearly permeates this broth. 23:46.300 --> 23:47.733 align:start position:17.5% line:84.67% size:67.5% The broth is a little sour. 23:47.866 --> 23:48.866 align:start position:22.5% line:84.67% size:55% What's that all about? 23:49.000 --> 23:51.400 align:start position:30% line:79.33% size:42.5% So, we cook it in a camaron soup base, 23:51.533 --> 23:54.466 align:start position:30% line:79.33% size:40% and in this one, I use a couple of packages 23:54.600 --> 23:56.133 align:start position:30% line:84.67% size:42.5% of your favorite, 23:56.266 --> 23:58.633 align:start position:22.5% line:79.33% size:55% whatever your favorite camaron soup base 23:58.766 --> 24:00.733 align:start position:25% line:84.67% size:52.5% that you want to use. 24:00.866 --> 24:02.666 align:start position:22.5% line:79.33% size:57.5% Would you consider this comfort food? 24:02.800 --> 24:03.700 align:start position:40% line:84.67% size:22.5% Oh, yeah. 24:03.833 --> 24:06.233 align:start position:35% line:79.33% size:32.5% This is great if you have a hangover. 24:06.366 --> 24:09.233 align:start position:35% line:79.33% size:32.5% It's great if you're breastfeeding. 24:09.366 --> 24:11.000 align:start position:17.5% line:84.67% size:65% It's great if you're sick. 24:11.133 --> 24:12.600 align:start position:27.5% line:79.33% size:45% When did you start to make this? 24:12.733 --> 24:13.866 align:start position:30% line:79.33% size:42.5% Is this something you made at home 24:14.000 --> 24:15.133 align:start position:12.5% line:84.67% size:75% growing up in the Philippines? 24:15.266 --> 24:16.266 align:start position:47.5% line:84.67% size:7.5% No. 24:16.400 --> 24:20.200 align:start position:30% line:79.33% size:40% So, when I first opened this in 1987, 24:20.333 --> 24:24.000 align:start position:15% line:79.33% size:70% we wanted to let people know about Filipino cooking. 24:24.133 --> 24:25.166 align:start position:35% line:84.67% size:32.5% [Capri] Sure. 24:25.300 --> 24:27.866 align:start position:15% line:84.67% size:70% And see, you know what we do 24:28.000 --> 24:29.500 align:start position:25% line:79.33% size:50% with the ingredients that we sell. 24:29.633 --> 24:32.233 align:start position:25% line:79.33% size:50% So, this started out as a demo kitchen. 24:32.366 --> 24:35.166 align:start position:35% line:79.33% size:32.5% I demonstrate how to cook Filipino food 24:35.300 --> 24:36.566 align:start position:27.5% line:79.33% size:47.5% and there was like, a mirror there 24:36.700 --> 24:38.033 align:start position:15% line:84.67% size:70% and people were sitting here 24:38.166 --> 24:39.600 align:start position:30% line:79.33% size:42.5% and you could see what I'm doing. 24:39.733 --> 24:41.233 align:start position:27.5% line:79.33% size:47.5% That's a great idea because you're educating folks 24:41.366 --> 24:42.700 align:start position:30% line:79.33% size:42.5% on how to utilize the ingredients. 24:42.833 --> 24:43.900 align:start position:40% line:84.67% size:20% Exactly. 24:44.033 --> 24:46.566 align:start position:17.5% line:79.33% size:65% And then I would give them a sample of what I made. 24:46.700 --> 24:49.166 align:start position:27.5% line:79.33% size:45% But then everybody started coming, same people, 24:49.300 --> 24:51.500 align:start position:27.5% line:79.33% size:45% and I start giving the same sample 24:51.633 --> 24:53.733 align:start position:25% line:79.33% size:50% and so someone said, "Why don't you 24:53.866 --> 24:56.166 align:start position:22.5% line:79.33% size:55% "try cooking your food and selling it 24:56.300 --> 24:59.533 align:start position:22.5% line:79.33% size:57.5% and let people know all the ingredients that you use?" 24:59.666 --> 25:00.700 align:start position:25% line:84.67% size:50% It's a wonderful way 25:00.833 --> 25:03.433 align:start position:15% line:79.33% size:72.5% to bring together the flavors of Washington State, 25:03.566 --> 25:04.500 align:start position:25% line:84.67% size:52.5% the Pacific Northwest 25:04.633 --> 25:06.433 align:start position:32.5% line:79.33% size:37.5% and your native Filipino flavors together. 25:06.566 --> 25:07.700 align:start position:45% line:79.33% size:10% Yes. Yes. 25:07.833 --> 25:08.933 align:start position:20% line:84.67% size:62.5% Do people recognize that? 25:09.066 --> 25:10.200 align:start position:15% line:79.33% size:70% Do they see those two things coming together? 25:10.333 --> 25:11.800 align:start position:40% line:79.33% size:20% They do. They do. 25:11.933 --> 25:15.166 align:start position:17.5% line:79.33% size:65% And you know, just because it's just so easy if I run out, 25:15.300 --> 25:16.666 align:start position:15% line:84.67% size:72.5% I'll just call the fish guys, 25:16.800 --> 25:19.200 align:start position:20% line:79.33% size:60% they'll run it over here without me going over there. 25:19.333 --> 25:20.333 align:start position:25% line:84.67% size:50% Well, they know you. 25:20.466 --> 25:21.533 align:start position:40% line:79.33% size:20% Oh yeah. Yeah. 25:21.666 --> 25:22.866 align:start position:20% line:84.67% size:60% And I take care of them. 25:24.533 --> 25:25.600 align:start position:42.5% line:79.33% size:17.5% [Capri] Whether feeding colleagues 25:25.733 --> 25:29.533 align:start position:10% line:79.33% size:77.5% that have become close friends,  or tribal elders, 25:31.600 --> 25:34.966 align:start position:17.5% line:79.33% size:67.5% salmon offers Washitonians  something more 25:35.100 --> 25:38.400 align:start position:30% line:79.33% size:42.5% than a delicious  and nutritious wild resource. 25:39.433 --> 25:42.333 align:start position:15% line:10% size:72.5% It's a fish that allows them  to share their culinary heritage 25:42.466 --> 25:43.933 align:start position:25% line:10% size:50% with all who visit. 25:47.233 --> 25:50.900 align:start position:22.5% line:10% size:57.5% And to show each other  just how much they care. 25:52.866 --> 25:54.800 align:start position:15% line:10% size:72.5% But why take my word for it, 25:54.933 --> 25:57.766 align:start position:10% line:10% size:77.5% when you can come experience it  for yourself. 25:59.566 --> 26:01.333 align:start position:22.5% line:10% size:55% America The Bountiful 26:01.466 --> 26:03.366 align:start position:17.5% line:10% size:67.5% is waiting for you and me. 26:06.366 --> 26:09.366 align:start position:17.5% line:10% size:67.5% For more information visit  Americathebountifulshow.com. 26:14.066 --> 26:15.666 align:start position:15% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 26:15.800 --> 26:17.133 align:start position:30% line:84.67% size:42.5% for generations, 26:17.266 --> 26:19.666 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 26:20.966 --> 26:23.133 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 26:23.266 --> 26:25.800 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 26:25.933 --> 26:28.566 align:start position:25% line:10% size:52.5% Together we can work  to keep America bountiful.