WEBVTT 00:01.200 --> 00:03.600 align:left position:32.5% line:89% size:57.5% [gentle music] 00:03.600 --> 00:06.233 align:left position:15% line:83% size:75% [Capri] Just below the slopes of Mt. Hood, 00:06.233 --> 00:08.933 align:left position:25% line:83% size:65% an Oregon tradition is in full swing. 00:08.933 --> 00:12.066 align:left position:15% line:83% size:75% And this particular harvest is one of the sweetest 00:12.066 --> 00:13.333 align:left position:25% line:89% size:65% nature has to offer. 00:16.366 --> 00:17.433 align:left position:35% line:89% size:55% That is good. 00:17.433 --> 00:19.966 align:left position:25% line:83% size:65% Oregonians are proud of their state fruit 00:19.966 --> 00:22.133 align:left position:25% line:83% size:65% and bring the bounty of their harvest to the table 00:22.133 --> 00:23.366 align:left position:22.5% line:89% size:67.5% in a variety of ways. 00:23.366 --> 00:26.200 align:left position:17.5% line:83% size:72.5% I can tell just by looking at these ingredients 00:26.200 --> 00:28.933 align:left position:20% line:83% size:70% that we're going to have that sweet and savory 00:28.933 --> 00:31.433 align:left position:15% line:89% size:75% in every bite of this pizza. 00:31.433 --> 00:34.633 align:left position:25% line:83% size:65% [woman] It just makes the pizza magic. 00:34.633 --> 00:35.733 align:left position:45% line:89% size:45% Mmm. 00:36.200 --> 00:39.066 align:left position:20% line:83% size:70% [Capri] Fresh, fermented or even distilled, 00:39.066 --> 00:41.166 align:left position:22.5% line:83% size:67.5% the pear's versatility is highlighted 00:41.166 --> 00:42.666 align:left position:20% line:89% size:70% by value-added products 00:42.666 --> 00:45.200 align:left position:27.5% line:83% size:62.5% that have garnered international attention. 00:45.200 --> 00:47.166 align:left position:22.5% line:83% size:67.5% It smells like sunshine in a glass. 00:47.166 --> 00:49.666 align:left position:20% line:83% size:70% And no matter what form the end product takes... 00:51.433 --> 00:52.533 align:left position:25% line:89% size:65% ...this fruit knows 00:52.533 --> 00:54.866 align:left position:20% line:83% size:70% how to bring the entire community together. 00:54.866 --> 00:56.200 align:left position:22.5% line:89% size:67.5% We have pear galettes, 00:56.200 --> 00:58.100 align:left position:27.5% line:83% size:62.5% so it's going to be a pear party. 00:58.100 --> 00:59.600 align:left position:20% line:83% size:70% [woman] It is going to be a pear party. 00:59.600 --> 01:00.700 align:left position:25% line:89% size:65% [Capri] Oh, my gosh. 01:05.300 --> 01:07.600 align:left position:30% line:83% size:60% I'm Capri Cafaro and I'm on a mission 01:07.600 --> 01:09.800 align:left position:32.5% line:83% size:57.5% to uncover the incredible stories 01:09.800 --> 01:11.466 align:left position:20% line:89% size:70% of the foods we grow... 01:12.766 --> 01:14.700 align:left position:22.5% line:89% size:67.5% ...harvest, create... 01:16.100 --> 01:17.766 align:left position:27.5% line:89% size:62.5% ...and celebrate. 01:17.766 --> 01:20.100 align:left position:20% line:89% size:70% Beautiful, amazing meal. 01:20.100 --> 01:22.166 align:left position:27.5% line:83% size:62.5% So, I'm traveling America's backroads 01:22.166 --> 01:24.233 align:left position:22.5% line:83% size:67.5% to learn our cherished food traditions 01:24.233 --> 01:26.100 align:left position:37.5% line:83% size:52.5% from those who make them possible... 01:26.100 --> 01:27.600 align:left position:35% line:89% size:55% Look at that. 01:27.600 --> 01:29.566 align:left position:27.5% line:83% size:62.5% ...and are helping keep them alive. 01:29.566 --> 01:31.333 align:left position:12.5% line:89% size:77.5% There is so much more to learn. 01:31.333 --> 01:33.100 align:left position:17.5% line:83% size:72.5% [man] It's just a tradition here in this area. 01:33.100 --> 01:34.433 align:left position:40% line:83% size:50% [gunshot] [woman] Mmm hmm. 01:34.900 --> 01:37.033 align:left position:40% line:83% size:50% [Capri] On "America the Bountiful." 01:41.866 --> 01:43.533 align:left position:15% line:83% size:75% [announcer] America's farmers have nourished us 01:43.533 --> 01:44.900 align:left position:30% line:89% size:60% for generations, 01:44.900 --> 01:48.333 align:left position:25% line:83% size:65% but today they face unprecedented challenges. 01:48.333 --> 01:51.066 align:left position:20% line:83% size:70% American Farmland Trust works with farmers 01:51.066 --> 01:53.600 align:left position:22.5% line:83% size:67.5% to help save the land that sustains us. 01:53.600 --> 01:56.366 align:left position:25% line:5% size:65% Together we can work to keep America bountiful. 01:57.300 --> 01:59.600 align:left position:32.5% line:89% size:57.5% [gentle music] 01:59.600 --> 02:01.466 align:left position:17.5% line:83% size:72.5% [Capri] While Oregon grows over a third 02:01.466 --> 02:05.300 align:left position:17.5% line:83% size:72.5% of the United States' pears,   they're not native to the area. 02:05.300 --> 02:08.433 align:left position:22.5% line:83% size:67.5% They arrived by wagon along the famous Oregon Trail 02:08.433 --> 02:10.200 align:left position:20% line:89% size:70% in the mid-19th century. 02:10.200 --> 02:13.066 align:left position:15% line:83% size:75% Since those first few trees, farmers discovered 02:13.066 --> 02:15.700 align:left position:17.5% line:83% size:72.5% the soil and climate were a perfect match for the fruit, 02:15.700 --> 02:17.166 align:left position:15% line:89% size:75% and the amount of trees grew 02:17.166 --> 02:20.300 align:left position:12.5% line:83% size:77.5% until the state decided pears   should be named the state fruit 02:20.300 --> 02:21.633 align:left position:40% line:89% size:50% in 2005. 02:25.300 --> 02:27.733 align:left position:22.5% line:83% size:67.5% While pears are grown throughout the entire state, 02:27.733 --> 02:30.433 align:left position:30% line:83% size:60% it's in the area surrounding Mt. Hood 02:30.433 --> 02:33.133 align:left position:20% line:83% size:70% that this delicate fruit has found an ideal home 02:33.133 --> 02:37.233 align:left position:17.5% line:83% size:72.5% in an area lovingly named The Fruit Loop. 02:39.500 --> 02:41.566 align:left position:37.5% line:83% size:52.5% Gordy Sato has known pear farming 02:41.566 --> 02:43.633 align:left position:30% line:89% size:60% his entire life. 02:43.633 --> 02:45.533 align:left position:17.5% line:83% size:72.5% He is the third generation in his family 02:45.533 --> 02:48.800 align:left position:12.5% line:83% size:77.5% to farm this 160 acre orchard in Parkdale. 02:49.733 --> 02:51.566 align:left position:35% line:89% size:55% Why is Oregon 02:51.566 --> 02:55.366 align:left position:32.5% line:83% size:57.5% so well-suited for growing pears? 02:55.366 --> 02:58.533 align:left position:10% line:83% size:80% [Gordy] The climate, and we have all this volcanic soil 02:58.533 --> 03:00.933 align:left position:27.5% line:83% size:62.5% which the pear tree really, really needs. 03:00.933 --> 03:03.866 align:left position:27.5% line:83% size:62.5% And the other thing about where I am in Parkdale 03:03.866 --> 03:06.500 align:left position:17.5% line:83% size:72.5% is that we have cool nights and warm days 03:06.500 --> 03:08.266 align:left position:30% line:83% size:60% and Anjou trees, love that. 03:08.266 --> 03:12.000 align:left position:20% line:83% size:70% So, tell me a little bit about the process 03:12.000 --> 03:16.066 align:left position:22.5% line:83% size:67.5% of growing these pears and then harvesting. 03:16.066 --> 03:17.666 align:left position:35% line:83% size:55% [Gordy] Well, it's a year long process. 03:17.666 --> 03:19.433 align:left position:37.5% line:83% size:52.5% Springtime is the most important part 03:19.433 --> 03:22.000 align:left position:22.5% line:83% size:67.5% because it's typically when our crop is. 03:22.000 --> 03:24.166 align:left position:35% line:83% size:55% We go through a process of thinning. 03:24.166 --> 03:27.766 align:left position:20% line:83% size:70% What Romero is doing now is harvesting the bartletts. 03:27.766 --> 03:32.066 align:left position:10% line:83% size:80% But we thin the bartlett so that we get the perfect big pear, 03:32.066 --> 03:34.200 align:left position:22.5% line:83% size:67.5% which is what we want: big and perfect. 03:35.133 --> 03:36.800 align:left position:17.5% line:83% size:72.5% So, this is the first pear of the season, 03:36.800 --> 03:38.000 align:left position:20% line:89% size:70% and it's a summer pear-- 03:38.000 --> 03:39.233 align:left position:20% line:89% size:70% [Capri] Oh, I want this. 03:39.233 --> 03:41.533 align:left position:17.5% line:83% size:72.5% --which turns bright yellow when it gets ripe. 03:41.533 --> 03:43.233 align:left position:22.5% line:83% size:67.5% So, the pear has to be hand-picked. 03:43.233 --> 03:44.300 align:left position:30% line:83% size:60% We can't pick it with a machine. 03:44.300 --> 03:45.666 align:left position:32.5% line:89% size:57.5% I can see that. 03:45.666 --> 03:46.900 align:left position:35% line:83% size:55% So, Romero's picking them by hand 03:46.900 --> 03:50.300 align:left position:15% line:83% size:75% and he'll put about 40 pounds of pears into that bag. 03:50.300 --> 03:52.233 align:left position:25% line:83% size:65% And he's up and down a 12-foot ladder, 03:52.233 --> 03:53.566 align:left position:27.5% line:89% size:62.5% so it's dangerous. 03:53.566 --> 03:55.933 align:left position:32.5% line:83% size:57.5% But these guys work hard all day, 03:55.933 --> 03:58.300 align:left position:30% line:83% size:60% and a good picker can pick 9 to 10 bins, 03:58.300 --> 04:00.366 align:left position:32.5% line:83% size:57.5% which is about 1,200 pounds of pears. 04:00.366 --> 04:03.600 align:left position:22.5% line:83% size:67.5% And how much do you get during each season usually? 04:03.600 --> 04:06.300 align:left position:17.5% line:83% size:72.5% Well, this year we're going to have a record crop 04:06.300 --> 04:10.266 align:left position:27.5% line:83% size:62.5% of maybe 7,000 bins and each bin is 1,200 pounds. 04:10.266 --> 04:11.633 align:left position:25% line:89% size:65% So, how much is that? 04:11.633 --> 04:13.700 align:left position:25% line:89% size:65% A 1.4 million pounds? 04:13.700 --> 04:15.300 align:left position:20% line:89% size:70% [Capri] Wow, that hurts. 04:15.300 --> 04:16.700 align:left position:15% line:89% size:75% That's too much math for me, 04:16.700 --> 04:18.266 align:left position:25% line:83% size:65% but that sounds like a lot of pears. 04:18.266 --> 04:19.500 align:left position:32.5% line:89% size:57.5% [Gordy] It is. 04:19.500 --> 04:22.166 align:left position:20% line:83% size:70% Now, I know that Romero's picking a lot here off the tree, 04:22.166 --> 04:23.600 align:left position:27.5% line:83% size:62.5% but you can't just take one off the tree 04:23.600 --> 04:24.766 align:left position:27.5% line:89% size:62.5% and eat it, right? 04:24.766 --> 04:26.966 align:left position:25% line:83% size:65% No, pears are a fruit that you have to pre-ripen. 04:26.966 --> 04:29.633 align:left position:17.5% line:83% size:72.5% And even the bartlett that he's picking now is rock hard. 04:29.633 --> 04:31.500 align:left position:32.5% line:83% size:57.5% So, we want you to take them home, 04:31.500 --> 04:33.166 align:left position:22.5% line:83% size:67.5% put them in a paper bag for a couple of days 04:33.166 --> 04:34.866 align:left position:32.5% line:83% size:57.5% with a banana, press the top of the stem, 04:34.866 --> 04:36.300 align:left position:32.5% line:83% size:57.5% and that's how you'll know it's ripe. 04:36.300 --> 04:39.433 align:left position:10% line:83% size:80% [Capri] Well listen, I'm willing to wait for a good pear. 04:39.433 --> 04:40.800 align:left position:27.5% line:89% size:62.5% [Gordy] Okay, good. 04:40.800 --> 04:42.366 align:left position:15% line:83% size:75% But I'm hoping that you might have some that are pre-ripened. 04:42.366 --> 04:44.433 align:left position:35% line:83% size:55% We have some for you to taste today. 04:44.433 --> 04:46.866 align:left position:35% line:83% size:55% And actually, they're Anjou and red Anjou, 04:46.866 --> 04:48.700 align:left position:27.5% line:83% size:62.5% which are left over from last year. 04:48.700 --> 04:51.200 align:left position:15% line:83% size:75% And we're picking today gem, which is the new variety, 04:51.200 --> 04:53.233 align:left position:35% line:83% size:55% so I want you to taste that as well. 04:55.400 --> 04:57.033 align:left position:27.5% line:83% size:62.5% [Capri] Gordy grows seven different varieties 04:57.033 --> 04:59.733 align:left position:15% line:83% size:75% of pears here and ships them all over the world. 05:01.900 --> 05:03.566 align:left position:22.5% line:83% size:67.5% They're picked before they're fully ripe 05:03.566 --> 05:05.800 align:left position:25% line:83% size:65% because pears ripen from the inside out 05:05.800 --> 05:08.533 align:left position:17.5% line:83% size:72.5% and the internal structure breaks down very quickly, 05:08.533 --> 05:10.366 align:left position:22.5% line:83% size:67.5% making them difficult to handle. 05:13.633 --> 05:15.366 align:left position:12.5% line:89% size:77.5% Once at the processing plant, 05:15.366 --> 05:19.300 align:left position:22.5% line:83% size:67.5% the fruit is inspected   for size, shape and any defects 05:19.300 --> 05:22.600 align:left position:12.5% line:83% size:77.5% before being cleaned, packaged and stored in a warehouse 05:22.600 --> 05:24.400 align:left position:17.5% line:89% size:72.5% kept just above freezing. 05:25.200 --> 05:26.900 align:left position:27.5% line:83% size:62.5% This is to ensure they don't ripen 05:26.900 --> 05:28.200 align:left position:10% line:89% size:80% before they reach the consumer. 05:30.766 --> 05:32.100 align:left position:22.5% line:83% size:67.5% Gordy, we've got a lot of different pears here. 05:32.100 --> 05:34.600 align:left position:42.5% line:83% size:47.5% -We do. -And they look different. 05:34.600 --> 05:35.733 align:left position:30% line:83% size:60% You know, we got different colors. 05:35.733 --> 05:37.700 align:left position:35% line:83% size:55% I'm assuming different varieties. 05:37.700 --> 05:39.400 align:left position:15% line:83% size:75% There's two different groups of pears. 05:39.400 --> 05:41.033 align:left position:20% line:89% size:70% There's the summer pears. 05:41.033 --> 05:42.800 align:left position:20% line:83% size:70% We have the red crimson, which could just picked. 05:42.800 --> 05:43.800 align:left position:30% line:89% size:60% [Capri] Oh, wow. 05:43.800 --> 05:44.933 align:left position:30% line:83% size:60% And the Bartlett, which we just picked. 05:44.933 --> 05:46.500 align:left position:30% line:83% size:60% And then we have the winter pears, 05:46.500 --> 05:50.566 align:left position:20% line:83% size:70% which are the red Anjou, the green Anjou, 05:50.566 --> 05:52.366 align:left position:20% line:89% size:70% the bosc, and the comice. 05:52.366 --> 05:53.633 align:left position:32.5% line:89% size:57.5% But taste this. 05:53.633 --> 05:54.900 align:left position:12.5% line:89% size:77.5% This is from last year's crop. 05:54.900 --> 05:58.900 align:left position:25% line:83% size:65% This is the red Anjou and this is the green Anjou. 06:01.666 --> 06:03.366 align:left position:32.5% line:89% size:57.5% It's very mild. 06:03.366 --> 06:04.533 align:left position:15% line:89% size:75% It's not particularly sweet. 06:04.533 --> 06:05.666 align:left position:40% line:89% size:50% Mmm hmm. 06:06.233 --> 06:07.466 align:left position:25% line:89% size:65% Taste the green one. 06:07.466 --> 06:08.600 align:left position:25% line:89% size:65% This will be sweeter. 06:08.600 --> 06:10.966 align:left position:22.5% line:83% size:67.5% Okay, so that's the red and this is the green. 06:13.633 --> 06:14.533 align:left position:35% line:89% size:55% You're right. 06:14.533 --> 06:15.833 align:left position:27.5% line:89% size:62.5% This is actually-- 06:15.833 --> 06:21.733 align:left position:10% line:83% size:80% This pear in my head is the pear taste that I associate with, 06:21.733 --> 06:23.266 align:left position:25% line:83% size:65% "This is what a pear is supposed to taste like." 06:23.266 --> 06:25.266 align:left position:40% line:83% size:50% You know, this is why this is so fun, 06:25.266 --> 06:27.900 align:left position:20% line:83% size:70% because you get to learn about these different varieties. 06:27.900 --> 06:29.600 align:left position:25% line:83% size:65% We have to appreciate where our food comes from. 06:29.600 --> 06:30.600 align:left position:40% line:89% size:50% Exactly. 06:30.600 --> 06:32.233 align:left position:35% line:83% size:55% It's not just from the grocery store. 06:32.233 --> 06:33.800 align:left position:15% line:89% size:75% It comes from folks like you. 06:33.800 --> 06:36.266 align:left position:22.5% line:83% size:67.5% And you obviously know what you're doing. 06:36.266 --> 06:37.433 align:left position:22.5% line:83% size:67.5% You've been doing this for a while. 06:37.433 --> 06:38.600 align:left position:30% line:89% size:60% Well, hopefully. 06:38.600 --> 06:40.800 align:left position:27.5% line:83% size:62.5% My family came here in the early 1900s from Japan. 06:40.800 --> 06:42.000 align:left position:15% line:89% size:75% They were farmers over there, 06:42.000 --> 06:44.833 align:left position:25% line:83% size:65% but they were looking for a better life and more land. 06:44.833 --> 06:47.500 align:left position:20% line:83% size:70% My father and his sisters were born in the house 06:47.500 --> 06:48.533 align:left position:27.5% line:89% size:62.5% that I now live in. 06:48.533 --> 06:50.100 align:left position:32.5% line:83% size:57.5% -Unbelievable. -And then the war broke out. 06:50.100 --> 06:54.700 align:left position:25% line:83% size:65% So, when the Japanese were interned in World War II, 06:54.700 --> 06:57.000 align:left position:12.5% line:83% size:77.5% all the Japanese were interned for five years, 06:57.000 --> 06:59.433 align:left position:25% line:83% size:65% so they were removed from their farm. 06:59.433 --> 07:00.600 align:left position:25% line:89% size:65% We were really lucky. 07:00.600 --> 07:02.800 align:left position:22.5% line:83% size:67.5% Our neighbors took care of the farm like their own 07:02.800 --> 07:04.600 align:left position:12.5% line:89% size:77.5% and gave it back after the war. 07:04.600 --> 07:06.833 align:left position:20% line:83% size:70% And a lot of the Japanese lost their farm 07:06.833 --> 07:09.233 align:left position:20% line:83% size:70% because they didn't have great neighbors like we did. 07:09.233 --> 07:10.766 align:left position:35% line:83% size:55% So, that was really, really tough. 07:10.766 --> 07:13.066 align:left position:22.5% line:83% size:67.5% So, for me to be living in my grandparents' house 07:13.066 --> 07:14.566 align:left position:20% line:89% size:70% is such a legacy for me. 07:14.566 --> 07:16.066 align:left position:32.5% line:83% size:57.5% Well, you have a lot to be proud of, 07:16.066 --> 07:18.900 align:left position:32.5% line:83% size:57.5% and your story is one that is both, 07:18.900 --> 07:22.500 align:left position:25% line:83% size:65% sort of the dark side of American history, 07:22.500 --> 07:25.133 align:left position:30% line:83% size:60% but also the best of America as well, 07:25.133 --> 07:26.700 align:left position:17.5% line:89% size:72.5% with neighbors taking over 07:26.700 --> 07:29.666 align:left position:22.5% line:83% size:67.5% and being able to have all this beauty and success, 07:29.666 --> 07:33.300 align:left position:15% line:83% size:75% and being able to carry that tradition on for generations. 07:33.300 --> 07:36.600 align:left position:27.5% line:83% size:62.5% And there's so much incredible fruit to enjoy. 07:36.600 --> 07:39.733 align:left position:22.5% line:83% size:67.5% And you don't just have to eat it off a plate, 07:39.733 --> 07:41.333 align:left position:22.5% line:89% size:67.5% eat it as a raw fruit. 07:41.333 --> 07:42.833 align:left position:32.5% line:83% size:57.5% I know you have something up your sleeve 07:42.833 --> 07:44.900 align:left position:27.5% line:83% size:62.5% that you like to do some creative stuff 07:44.900 --> 07:46.000 align:left position:25% line:89% size:65% with your pears too. 07:46.000 --> 07:47.900 align:left position:27.5% line:83% size:62.5% Well, I did create a pear ginger martini. 07:47.900 --> 07:51.300 align:left position:12.5% line:83% size:77.5% Only because I like to have fun and I like to use pears, so. 07:51.300 --> 07:52.433 align:left position:40% line:89% size:50% Have fun? 07:52.433 --> 07:53.700 align:left position:42.5% line:89% size:47.5% Gordy. 07:53.700 --> 07:56.133 align:left position:12.5% line:83% size:77.5% I'm glad you called me because I'm ready to have fun too. 07:56.133 --> 07:57.366 align:left position:15% line:89% size:75% I had to write my recipe down 07:57.366 --> 07:59.300 align:left position:17.5% line:83% size:72.5% because we usually make it by the pitchers. 07:59.300 --> 08:00.366 align:left position:45% line:83% size:45% -Oh. -But nevertheless. 08:00.366 --> 08:02.200 align:left position:20% line:83% size:70% -Okay, I'll make you one. -Don't skimp now. 08:02.200 --> 08:05.900 align:left position:25% line:83% size:65% Okay, so let's start with a little bit of soda. 08:05.900 --> 08:08.266 align:left position:27.5% line:83% size:62.5% I wanted to make it a little bit spicier. 08:08.266 --> 08:09.700 align:left position:27.5% line:83% size:62.5% [Capri] What's your spicy secret? 08:09.700 --> 08:11.166 align:left position:20% line:89% size:70% We played around with it. 08:11.166 --> 08:15.000 align:left position:22.5% line:83% size:67.5% Okay, so I added vodka, and then let's see. 08:15.000 --> 08:16.666 align:left position:20% line:89% size:70% We need some pear juice. 08:16.666 --> 08:18.833 align:left position:30% line:89% size:60% So, we have soda. 08:18.833 --> 08:19.900 align:left position:32.5% line:89% size:57.5% We have vodka. 08:19.900 --> 08:21.266 align:left position:27.5% line:89% size:62.5% We have pear juice. 08:21.266 --> 08:22.933 align:left position:17.5% line:89% size:72.5% And a little bit of ginger. 08:22.933 --> 08:24.333 align:left position:27.5% line:89% size:62.5% Oh, that's a kick. 08:24.333 --> 08:25.700 align:left position:37.5% line:83% size:52.5% -I love it. -This is so great. 08:25.700 --> 08:27.900 align:left position:12.5% line:89% size:77.5% And I find that ginger and pear 08:27.900 --> 08:29.200 align:left position:35% line:83% size:55% actually goes really well together. 08:29.200 --> 08:30.466 align:left position:15% line:89% size:75% It goes really well together, 08:30.466 --> 08:32.533 align:left position:22.5% line:83% size:67.5% not only in a cocktail, but... 08:32.533 --> 08:34.300 align:left position:35% line:83% size:55% -Baked goods. -Baked goods. 08:34.300 --> 08:35.966 align:left position:45% line:83% size:45% -Yep. -And a little bit of lemon. 08:35.966 --> 08:38.566 align:left position:15% line:83% size:75% And then the last thing that will add a little bit of kick, 08:38.566 --> 08:43.333 align:left position:27.5% line:83% size:62.5% this is vodka that I soaked habanero peppers in. 08:43.333 --> 08:44.400 align:left position:37.5% line:89% size:52.5% [laughing] 08:44.400 --> 08:47.066 align:left position:37.5% line:83% size:52.5% So, that is habanero infused vodka. 08:47.066 --> 08:49.266 align:left position:17.5% line:89% size:72.5% The icing on the pear cake. 08:49.266 --> 08:51.900 align:left position:12.5% line:89% size:77.5% Yes. Let's shake this thing up. 08:53.366 --> 08:54.466 align:left position:45% line:89% size:45% Okay. 08:56.900 --> 08:58.100 align:left position:45% line:89% size:45% Okay. 08:58.100 --> 08:59.666 align:left position:20% line:83% size:70% And then we have to have a pear slice in there, right? 08:59.666 --> 09:03.100 align:left position:12.5% line:83% size:77.5% So, let's have the red crimson, which is what we just-- 09:03.100 --> 09:05.533 align:left position:22.5% line:83% size:67.5% And we put a little bit of cayenne pepper on it. 09:05.533 --> 09:08.833 align:left position:15% line:83% size:75% So, it's habanero, the vodka, cayenne as a dash. 09:08.833 --> 09:09.766 align:left position:40% line:89% size:50% Yes, yes. 09:09.766 --> 09:10.933 align:left position:15% line:89% size:75% There's a lot happening here. 09:10.933 --> 09:12.033 align:left position:30% line:89% size:60% Good luck, honey. 09:12.033 --> 09:12.933 align:left position:37.5% line:83% size:52.5% -Thank you. -Cheers. 09:12.933 --> 09:14.033 align:left position:25% line:89% size:65% I don't need a luck. 09:14.033 --> 09:15.400 align:left position:27.5% line:89% size:62.5% I'm a tough cookie. 09:17.966 --> 09:19.166 align:left position:35% line:89% size:55% That is good. 09:19.166 --> 09:20.133 align:left position:27.5% line:83% size:62.5% Wow. That is good. I love that. 09:20.133 --> 09:21.400 align:left position:15% line:89% size:75% It's that little bit of kick. 09:21.400 --> 09:23.433 align:left position:17.5% line:89% size:72.5% You need if you like heat. 09:23.433 --> 09:25.766 align:left position:25% line:83% size:65% That heat and sweet, I love that balance. 09:25.766 --> 09:29.266 align:left position:20% line:83% size:70% Listen, I am so thankful for you to host me out here, 09:29.266 --> 09:33.533 align:left position:15% line:83% size:75% so I want to propose a toast to you, your family, 09:33.533 --> 09:36.733 align:left position:15% line:83% size:75% the heritage that has brought the pears to the table today. 09:36.733 --> 09:38.066 align:left position:32.5% line:83% size:57.5% [Gordy] And our amazing workforce. 09:38.066 --> 09:41.633 align:left position:15% line:83% size:75% [Capri] Of course, all of the people out there working so hard 09:41.633 --> 09:43.700 align:left position:10% line:89% size:80% to put these pears on our table. 09:43.700 --> 09:44.400 align:left position:27.5% line:89% size:62.5% [Gordy] Thank you. 09:44.400 --> 09:45.633 align:left position:40% line:83% size:50% -Cheers. -Cheers. 09:45.633 --> 09:46.900 align:left position:35% line:83% size:55% Cheers to you and cheers to them. 09:47.666 --> 09:55.166 align:left position:32.5% line:89% size:57.5% [gentle music] 09:55.166 --> 09:56.733 align:left position:17.5% line:83% size:72.5% [Capri] While many growers in the region 09:56.733 --> 10:00.133 align:left position:10% line:83% size:80% send the entirety of their crop to the processing plant, 10:00.133 --> 10:01.966 align:left position:10% line:89% size:80% a select few have begun offering 10:01.966 --> 10:04.200 align:left position:27.5% line:83% size:62.5% dining experiences on their farms 10:04.200 --> 10:07.133 align:left position:17.5% line:83% size:72.5% as interest in agritourism has grown steadily 10:07.133 --> 10:08.200 align:left position:30% line:89% size:60% in recent years. 10:10.400 --> 10:13.800 align:left position:15% line:83% size:75% Such is the case with farmer and chef Katrina McAlexander 10:13.800 --> 10:16.600 align:left position:10% line:83% size:80% and her partner Kenny Galloway, who grow pears 10:16.600 --> 10:19.566 align:left position:17.5% line:83% size:72.5% along with a wide variety of fruits and vegetables. 10:19.566 --> 10:21.033 align:left position:22.5% line:89% size:67.5% Katrina uses her pears 10:21.033 --> 10:24.800 align:left position:22.5% line:83% size:67.5% to make ciders, wine, and now a legendary pizza 10:24.800 --> 10:27.433 align:left position:22.5% line:83% size:67.5% featuring pear slices and gorgonzola cheese. 10:32.000 --> 10:33.800 align:left position:32.5% line:83% size:57.5% I'm so excited to get started on this 10:33.800 --> 10:36.100 align:left position:22.5% line:83% size:67.5% because let's face it, who doesn't love pizza? 10:36.100 --> 10:37.100 align:left position:42.5% line:89% size:47.5% Right. 10:37.100 --> 10:38.566 align:left position:12.5% line:89% size:77.5% So, what do we got here today? 10:38.566 --> 10:40.466 align:left position:27.5% line:83% size:62.5% Today, we're doing the most popular 10:40.466 --> 10:43.733 align:left position:15% line:83% size:75% farm-to-table pizza we make, the pear pizza, 10:43.733 --> 10:45.466 align:left position:25% line:83% size:65% and today we're using our red Anjou pear. 10:45.466 --> 10:46.366 align:left position:30% line:89% size:60% [Capri] Oh, yum. 10:46.366 --> 10:47.266 align:left position:15% line:89% size:75% All right, let's get started. 10:47.266 --> 10:48.366 align:left position:20% line:89% size:70% I want in on the action. 10:48.366 --> 10:51.100 align:left position:25% line:83% size:65% So, we've already put some semolina on yours, 10:51.100 --> 10:53.500 align:left position:35% line:83% size:55% but I'm going to hand you your dough 10:53.500 --> 10:54.966 align:left position:25% line:83% size:65% and I'm going to put a little on mine. 10:54.966 --> 10:57.566 align:left position:32.5% line:83% size:57.5% So, now we are preparing the pie. 10:57.566 --> 11:00.200 align:left position:22.5% line:83% size:67.5% We're just kind of like using the weight of gravity 11:00.200 --> 11:02.300 align:left position:20% line:89% size:70% to let the dough stretch. 11:02.300 --> 11:03.900 align:left position:32.5% line:83% size:57.5% And pizza dough wants to stretch. 11:03.900 --> 11:04.900 align:left position:25% line:89% size:65% Oh, look at my mine. 11:04.900 --> 11:06.500 align:left position:15% line:83% size:75% Mine's like a serious stretch right now. 11:06.500 --> 11:08.100 align:left position:25% line:89% size:65% Really going for it. 11:08.100 --> 11:09.766 align:left position:30% line:83% size:60% And we're kind of aiming for round, 11:09.766 --> 11:11.200 align:left position:20% line:89% size:70% but the beauty of pizza, 11:11.200 --> 11:13.166 align:left position:12.5% line:83% size:77.5% it doesn't have to be beautiful to be delicious. 11:13.166 --> 11:14.400 align:left position:35% line:89% size:55% That is true. 11:14.400 --> 11:15.533 align:left position:37.5% line:83% size:52.5% -Beautiful. -Love it. 11:15.533 --> 11:17.300 align:left position:10% line:89% size:80% Yeah, like a natural over there. 11:17.300 --> 11:18.666 align:left position:27.5% line:83% size:62.5% So, the next things we're going to do 11:18.666 --> 11:23.033 align:left position:12.5% line:83% size:77.5% is we're going to make a circle of olive like this, olive oil, 11:23.033 --> 11:25.466 align:left position:20% line:83% size:70% and then we're going to, with our hands, 11:25.466 --> 11:27.700 align:left position:27.5% line:83% size:62.5% use it to spread it over the pizza. 11:27.700 --> 11:28.766 align:left position:10% line:89% size:80% I'm going to make a smiley face. 11:28.766 --> 11:30.600 align:left position:30% line:83% size:60% Well, that didn't work out so well. 11:30.600 --> 11:32.500 align:left position:10% line:83% size:80% The next thing we're going to do is we're going to chop 11:32.500 --> 11:34.966 align:left position:20% line:83% size:70% some of these red Anjous into some slices. 11:34.966 --> 11:36.733 align:left position:25% line:83% size:65% You want to cut them in half first 11:36.733 --> 11:40.033 align:left position:27.5% line:83% size:62.5% and then basically take your knife 11:40.033 --> 11:41.566 align:left position:25% line:83% size:65% to make little wedges like this. 11:41.566 --> 11:42.966 align:left position:17.5% line:83% size:72.5% This is not the first time you've sliced a pear. 11:42.966 --> 11:43.933 align:left position:37.5% line:89% size:52.5% I can tell. 11:43.933 --> 11:46.233 align:left position:35% line:83% size:55% Yeah. For me, pears go in everything. 11:46.233 --> 11:48.000 align:left position:35% line:83% size:55% So, I'm going to hand you these pears 11:48.000 --> 11:50.133 align:left position:25% line:83% size:65% and then we're going to slowly kind of start 11:50.133 --> 11:52.333 align:left position:12.5% line:89% size:77.5% bringing them all over the pie. 11:52.333 --> 11:53.533 align:left position:37.5% line:89% size:52.5% Thank you. 11:54.966 --> 11:57.600 align:left position:30% line:83% size:60% So, it's a little pear art. Yes. 11:57.600 --> 11:58.766 align:left position:45% line:89% size:45% Yeah. 11:58.766 --> 12:00.900 align:left position:22.5% line:83% size:67.5% Which pizza, of course, makes a great canvas 12:00.900 --> 12:02.600 align:left position:17.5% line:89% size:72.5% for whatever is in season. 12:03.533 --> 12:05.700 align:left position:27.5% line:83% size:62.5% That's why we do it right here on our farm. 12:05.700 --> 12:06.833 align:left position:20% line:89% size:70% Looking good over there. 12:06.833 --> 12:07.966 align:left position:27.5% line:89% size:62.5% [Capri] Thank you. 12:07.966 --> 12:11.333 align:left position:17.5% line:83% size:72.5% Well, I am a lover of pizza like everybody else. 12:11.333 --> 12:14.466 align:left position:22.5% line:83% size:67.5% And I got to tell you, that sweet and savory 12:14.466 --> 12:16.633 align:left position:15% line:89% size:75% is one of my favorite things. 12:16.633 --> 12:22.633 align:left position:20% line:83% size:70% So, what's our next part of this taste alchemy? 12:22.633 --> 12:24.100 align:left position:20% line:83% size:70% Yeah. So, the next thing we're going to do 12:24.100 --> 12:26.233 align:left position:32.5% line:83% size:57.5% is we're going to put slices of bacon on it. 12:26.233 --> 12:27.233 align:left position:37.5% line:89% size:52.5% [Capri] Oh! 12:27.233 --> 12:28.900 align:left position:25% line:89% size:65% [Katrina] It really, 12:28.900 --> 12:32.733 align:left position:17.5% line:83% size:72.5% just the blend of the bacon and the pear is just lovely. 12:32.733 --> 12:35.000 align:left position:22.5% line:83% size:67.5% Our next step is we've already pre-cooked them, 12:35.000 --> 12:36.500 align:left position:22.5% line:83% size:67.5% but we're going to use these caramelized onions 12:36.500 --> 12:38.466 align:left position:25% line:83% size:65% and do the same thing to top our pizza. 12:38.466 --> 12:41.033 align:left position:37.5% line:83% size:52.5% Fantastic. Love, love, love. 12:41.033 --> 12:43.733 align:left position:12.5% line:83% size:77.5% Now, is there a specific reason why you use the red Anjou 12:43.733 --> 12:47.800 align:left position:12.5% line:83% size:77.5% as opposed to another bartlett or a bosc? 12:47.800 --> 12:48.866 align:left position:32.5% line:89% size:57.5% Great question. 12:48.866 --> 12:51.300 align:left position:15% line:83% size:75% You can totally use any pear you would like, 12:51.300 --> 12:52.500 align:left position:15% line:89% size:75% but it's just more beautiful. 12:52.500 --> 12:54.533 align:left position:22.5% line:83% size:67.5% I mean, I think the red just kind of pops. 12:54.533 --> 12:56.066 align:left position:45% line:89% size:45% Yeah. 12:56.066 --> 12:58.966 align:left position:22.5% line:83% size:67.5% But we use bosc pears, bartlett pears. 12:58.966 --> 13:01.366 align:left position:25% line:89% size:65% We use concord pears. 13:01.366 --> 13:03.766 align:left position:30% line:83% size:60% So, now it's time to think cheese. 13:03.766 --> 13:05.866 align:left position:20% line:83% size:70% So, we're going to hit it with our mozzarella now. 13:05.866 --> 13:09.466 align:left position:15% line:83% size:75% And the thing with mozzarella that I want you to be mindful of 13:09.466 --> 13:12.300 align:left position:15% line:83% size:75% is you actually don't want it to be really thick. 13:12.300 --> 13:13.733 align:left position:40% line:83% size:50% You want to kind of sprinkle it 13:13.733 --> 13:15.966 align:left position:27.5% line:83% size:62.5% the way we just did the other ingredients 13:15.966 --> 13:17.433 align:left position:25% line:89% size:65% or it gets too heavy. 13:17.433 --> 13:18.366 align:left position:35% line:89% size:55% Makes sense. 13:18.366 --> 13:20.000 align:left position:37.5% line:83% size:52.5% [Capri] So, it is a delicate dough. 13:20.000 --> 13:21.933 align:left position:25% line:83% size:65% So, you kind of want to hit it like this. 13:21.933 --> 13:24.300 align:left position:22.5% line:83% size:67.5% [Capri] A lot of times that's what we're used to 13:24.300 --> 13:26.333 align:left position:12.5% line:89% size:77.5% is just like, a glob of cheese, 13:26.333 --> 13:28.566 align:left position:12.5% line:83% size:77.5% and hey, there's nothing wrong with a glob of cheese, 13:28.566 --> 13:31.366 align:left position:22.5% line:83% size:67.5% but I feel like pear is the star of the show here, too. 13:31.366 --> 13:32.700 align:left position:22.5% line:89% size:67.5% [Katrina] That's right. 13:32.700 --> 13:34.633 align:left position:27.5% line:89% size:62.5% Perfect. A natural. 13:34.633 --> 13:35.900 align:left position:27.5% line:83% size:62.5% So, the next thing we're going to do 13:35.900 --> 13:38.666 align:left position:17.5% line:83% size:72.5% is we're going to finish it with our gorgonzola. 13:38.666 --> 13:40.933 align:left position:15% line:83% size:75% And this just is what brings the whole thing together. 13:40.933 --> 13:42.133 align:left position:17.5% line:89% size:72.5% It ties the room together. 13:42.133 --> 13:43.733 align:left position:35% line:83% size:55% This is like what brings it home. 13:43.733 --> 13:44.666 align:left position:40% line:89% size:50% [chuckle] 13:44.666 --> 13:45.800 align:left position:25% line:89% size:65% And that's, you know, 13:45.800 --> 13:48.100 align:left position:17.5% line:83% size:72.5% gorgonzola is a little bit stronger of a cheese. 13:48.100 --> 13:50.766 align:left position:17.5% line:89% size:72.5% You know, it's got a kick. 13:50.766 --> 13:52.766 align:left position:30% line:83% size:60% All right, so now that we've built 13:52.766 --> 13:56.200 align:left position:15% line:83% size:75% this beautiful pizza canvas, what happens next? 13:56.200 --> 13:58.166 align:left position:27.5% line:83% size:62.5% So, we'll go ahead and stick it in the oven. 13:59.066 --> 14:01.100 align:left position:10% line:83% size:80% [Capri] The pizzas are baked at 600 degrees 14:01.100 --> 14:03.200 align:left position:17.5% line:89% size:72.5% for about 5 to 10 minutes. 14:03.200 --> 14:05.233 align:left position:20% line:83% size:70% [Katrina] When it's done, we will take it out. 14:05.233 --> 14:06.833 align:left position:30% line:83% size:60% We usually hit it with parmesan after that. 14:06.833 --> 14:07.833 align:left position:35% line:89% size:55% [Capri] Nice. 14:07.833 --> 14:08.833 align:left position:15% line:89% size:75% [Katrina] And then we hit it 14:08.833 --> 14:11.133 align:left position:32.5% line:83% size:57.5% with a reduced balsamic drizzle. 14:14.066 --> 14:16.433 align:left position:12.5% line:89% size:77.5% [Capri] This looks incredible. 14:16.433 --> 14:17.333 align:left position:25% line:89% size:65% [Katrina] Absolutely. 14:17.333 --> 14:19.033 align:left position:25% line:83% size:65% So, one thing unique about our farm 14:19.033 --> 14:23.900 align:left position:22.5% line:83% size:67.5% is we make an all-pear peary cider. 14:23.900 --> 14:26.966 align:left position:12.5% line:83% size:77.5% You can only use the word peary if it's a 100% pear. 14:26.966 --> 14:27.966 align:left position:42.5% line:89% size:47.5% Really? 14:27.966 --> 14:29.933 align:left position:30% line:83% size:60% And we try to use more of an heirloom pear 14:29.933 --> 14:32.500 align:left position:25% line:83% size:65% like the concord pear or something like that. 14:32.500 --> 14:34.100 align:left position:32.5% line:83% size:57.5% So, I'm excited for you to try it. 14:34.100 --> 14:37.100 align:left position:20% line:83% size:70% Yeah. I want to know why an heirloom pear for this. 14:37.100 --> 14:38.866 align:left position:10% line:89% size:80% Well, you could use like, Anjou. 14:38.866 --> 14:40.666 align:left position:10% line:89% size:80% You could use what we just made. 14:40.666 --> 14:44.533 align:left position:17.5% line:83% size:72.5% I just think it gives it a different, more brighter flavor 14:44.533 --> 14:46.466 align:left position:15% line:89% size:75% in your mouth or refreshing, 14:46.466 --> 14:49.766 align:left position:20% line:83% size:70% and then it's more of the traditional style pear to use. 14:49.766 --> 14:55.333 align:left position:12.5% line:83% size:77.5% You don't really find a lot of pear ciders of pure pears. 14:55.333 --> 14:57.333 align:left position:15% line:83% size:75% I mean, I've definitely seen apple pear ciders, 14:57.333 --> 14:59.833 align:left position:25% line:83% size:65% but it's just unique to have it all pear cider. 14:59.833 --> 15:01.833 align:left position:15% line:83% size:75% -I'm going to give it a shot. -All right. 15:04.066 --> 15:05.133 align:left position:35% line:89% size:55% Oh, my gosh. 15:05.133 --> 15:07.633 align:left position:35% line:89% size:55% I tasted dry. 15:07.633 --> 15:09.833 align:left position:32.5% line:83% size:57.5% It doesn't go-- But it's still-- 15:09.833 --> 15:12.000 align:left position:27.5% line:83% size:62.5% It's a little tart on the back of my my tongue. 15:12.000 --> 15:13.000 align:left position:37.5% line:89% size:52.5% I love it. 15:13.000 --> 15:14.600 align:left position:20% line:83% size:70% Yeah, I actually love it. Cheers. Cheers. 15:14.600 --> 15:16.400 align:left position:30% line:83% size:60% -To pear farmers. -To pear farmers. 15:16.400 --> 15:18.866 align:left position:37.5% line:83% size:52.5% Let's like, before we get too far in, 15:18.866 --> 15:21.566 align:left position:12.5% line:89% size:77.5% I got to dig in to this pizza. 15:25.800 --> 15:27.033 align:left position:45% line:89% size:45% Mmm. 15:29.366 --> 15:31.566 align:left position:20% line:89% size:70% All the flavors in there. 15:31.566 --> 15:34.533 align:left position:22.5% line:89% size:67.5% Saltiness of the bacon, 15:34.533 --> 15:36.800 align:left position:25% line:83% size:65% the caramelized onion with that sweetness. 15:36.800 --> 15:40.066 align:left position:10% line:89% size:80% And then the peary kind of helps 15:40.066 --> 15:42.833 align:left position:27.5% line:83% size:62.5% because there isn't a lot of acidity in this pie. 15:42.833 --> 15:44.033 align:left position:17.5% line:89% size:72.5% You get it from your drink. 15:44.033 --> 15:45.800 align:left position:32.5% line:83% size:57.5% So, it kind of is like a palate cleanser 15:45.800 --> 15:47.266 align:left position:20% line:89% size:70% every time you drink it. 15:48.600 --> 15:52.100 align:left position:27.5% line:83% size:62.5% Now, not all farms do something like this. 15:52.100 --> 15:54.000 align:left position:25% line:83% size:65% What made you decide that you were going 15:54.000 --> 15:55.600 align:left position:20% line:89% size:70% to expand your horizons? 15:55.600 --> 16:00.833 align:left position:15% line:83% size:75% I think my hope was to create a sustainable business 16:00.833 --> 16:04.133 align:left position:17.5% line:83% size:72.5% so our farm could carry on for the next generation. 16:04.133 --> 16:06.200 align:left position:12.5% line:89% size:77.5% And then I love being creative, 16:06.200 --> 16:10.000 align:left position:17.5% line:83% size:72.5% so I think I started making hard cider in college. 16:10.000 --> 16:11.933 align:left position:25% line:83% size:65% I did my first batch with just like 16:11.933 --> 16:14.533 align:left position:22.5% line:83% size:67.5% an unpasteurized gallon of cider. 16:14.533 --> 16:16.033 align:left position:35% line:83% size:55% Shook it up, added yeast, 16:16.033 --> 16:17.900 align:left position:25% line:83% size:65% put it under my bed, and before I knew it, I made-- 16:17.900 --> 16:19.900 align:left position:47.5% line:83% size:42.5% Oh! That's a different way. 16:19.900 --> 16:21.433 align:left position:12.5% line:89% size:77.5% --my first batch of hard cider. 16:21.433 --> 16:23.433 align:left position:30% line:83% size:60% -That's awesome. -And I thought, you know what? 16:23.433 --> 16:26.233 align:left position:27.5% line:83% size:62.5% I didn't like a lot of the ciders on the market 16:26.233 --> 16:28.233 align:left position:30% line:83% size:60% because they were so fake tasting. 16:28.233 --> 16:29.433 align:left position:35% line:89% size:55% You're right. 16:29.433 --> 16:31.833 align:left position:12.5% line:83% size:77.5% I wanted something that tasted like the actual fruit. 16:31.833 --> 16:33.400 align:left position:27.5% line:83% size:62.5% Like, you can taste pear in this. 16:33.400 --> 16:34.600 align:left position:45% line:89% size:45% Yep. 16:35.733 --> 16:38.100 align:left position:27.5% line:83% size:62.5% [Katrina] And then at a tasting room, 16:38.100 --> 16:39.800 align:left position:25% line:83% size:65% nowadays people want to have something 16:39.800 --> 16:41.666 align:left position:22.5% line:83% size:67.5% that they can eat alone alongside what they're drinking. 16:41.666 --> 16:44.600 align:left position:22.5% line:83% size:67.5% [Katrina] We've got our signature pear pizza. 16:44.600 --> 16:46.100 align:left position:40% line:83% size:50% Dive in. Bon appetite. 16:46.100 --> 16:47.533 align:left position:37.5% line:89% size:52.5% So, pizza, 16:47.533 --> 16:49.333 align:left position:22.5% line:83% size:67.5% I thought that would be a great combination. 16:49.333 --> 16:52.466 align:left position:25% line:83% size:65% We could put whatever we're growing on the farm. 16:52.466 --> 16:55.566 align:left position:30% line:83% size:60% And so that's how it all came to be. 16:55.566 --> 16:56.466 align:left position:22.5% line:89% size:67.5% [Capri] That is great. 16:56.466 --> 16:58.266 align:left position:35% line:83% size:55% And you know, I love the fact that 16:58.266 --> 17:00.333 align:left position:22.5% line:83% size:67.5% you're doing something that's creative 17:00.333 --> 17:02.766 align:left position:17.5% line:83% size:72.5% but also makes a difference for your team 17:02.766 --> 17:04.933 align:left position:15% line:83% size:75% and your employees being able to earn a little extra 17:04.933 --> 17:06.700 align:left position:37.5% line:83% size:52.5% and provide a living wage, too, 17:06.700 --> 17:08.266 align:left position:12.5% line:89% size:77.5% which is incredibly important. 17:08.266 --> 17:10.766 align:left position:15% line:83% size:75% [Katrina] Yeah, I think that it's challenging in some ways 17:10.766 --> 17:12.700 align:left position:12.5% line:89% size:77.5% to live in farming communities, 17:12.700 --> 17:14.933 align:left position:32.5% line:83% size:57.5% so this is what we've been doing 17:14.933 --> 17:17.966 align:left position:20% line:83% size:70% to try to help our whole community rise with us. 17:19.866 --> 17:22.266 align:left position:35% line:83% size:55% [Capri] Well, here's to rising with you 17:22.266 --> 17:23.466 align:left position:20% line:89% size:70% and with this community. 17:25.266 --> 17:29.133 align:left position:15% line:83% size:75% [Capri] From pears on a pizza to pears in a bottle. 17:32.700 --> 17:34.833 align:left position:27.5% line:83% size:62.5% Caitlin Bartlemay is the head distiller 17:34.833 --> 17:37.033 align:left position:17.5% line:89% size:72.5% at Clear Creek Distillery, 17:37.033 --> 17:39.433 align:left position:20% line:83% size:70% and she makes a variety of European style, 17:39.433 --> 17:41.400 align:left position:17.5% line:89% size:72.5% barrel aged fruit spirits, 17:41.400 --> 17:44.166 align:left position:20% line:83% size:70% including a pear brandy, or eau de vie, 17:44.166 --> 17:46.600 align:left position:30% line:83% size:60% the French term for the aromatic spirit. 17:49.366 --> 17:51.833 align:left position:25% line:83% size:65% Not only is Caitlin using Oregon bartletts, 17:51.833 --> 17:54.166 align:left position:27.5% line:83% size:62.5% but she's helping all of the rejected pears 17:54.166 --> 17:55.666 align:left position:27.5% line:83% size:62.5% from the consumer processing plant 17:55.666 --> 17:57.066 align:left position:22.5% line:89% size:67.5% find a higher calling. 17:57.066 --> 17:59.200 align:left position:25% line:83% size:65% [Caitlin] These look a little worse for wear, 17:59.200 --> 18:00.966 align:left position:17.5% line:89% size:72.5% but they're the ugly fruit. 18:00.966 --> 18:03.566 align:left position:15% line:83% size:75% They're the pears that people would be less likely 18:03.566 --> 18:06.000 align:left position:27.5% line:83% size:62.5% to pick off a shelf at the grocery store. 18:06.000 --> 18:07.233 align:left position:32.5% line:83% size:57.5% But they taste just as good, right? 18:07.233 --> 18:08.166 align:left position:25% line:83% size:65% [Caitlin] They taste exactly the same. 18:08.166 --> 18:09.966 align:left position:35% line:83% size:55% Good news is, waste not, want not. 18:09.966 --> 18:11.033 align:left position:37.5% line:89% size:52.5% Absolutely. 18:11.033 --> 18:12.600 align:left position:27.5% line:89% size:62.5% You can use these, 18:12.600 --> 18:14.700 align:left position:20% line:83% size:70% you know, the ugly fruit, like you said, 18:14.700 --> 18:16.000 align:left position:22.5% line:89% size:67.5% and put it to good use 18:16.000 --> 18:19.466 align:left position:17.5% line:83% size:72.5% in something that is really an interesting type of spirit. 18:19.466 --> 18:20.766 align:left position:45% line:89% size:45% Yeah. 18:20.766 --> 18:22.766 align:left position:15% line:83% size:75% Which, like I said, I was not particularly familiar with, 18:22.766 --> 18:25.333 align:left position:35% line:83% size:55% but it comes from a European tradition. 18:25.333 --> 18:26.900 align:left position:15% line:89% size:75% So, eau de vies and brandies 18:26.900 --> 18:28.666 align:left position:30% line:83% size:60% have longstanding European roots. 18:28.666 --> 18:31.066 align:left position:15% line:89% size:75% It's an agricultural product. 18:31.066 --> 18:35.000 align:left position:12.5% line:83% size:77.5% It was the last thing that you would do in the harvest season. 18:35.000 --> 18:38.166 align:left position:12.5% line:83% size:77.5% So, you would be growing all of your fruits and your vegetables. 18:38.166 --> 18:40.366 align:left position:20% line:83% size:70% You would be getting to, around this time of year, 18:40.366 --> 18:43.700 align:left position:17.5% line:89% size:72.5% the fall, and pears, fruit, 18:43.700 --> 18:46.066 align:left position:25% line:83% size:65% they don't hold over through the winter very well. 18:46.066 --> 18:48.533 align:left position:17.5% line:83% size:72.5% And so, the last thing that you did was turn it into cider 18:48.533 --> 18:49.633 align:left position:25% line:89% size:65% and then distill it. 18:49.633 --> 18:51.633 align:left position:25% line:83% size:65% And so it was really the final step 18:51.633 --> 18:53.800 align:left position:15% line:89% size:75% in the agricultural process. 18:53.800 --> 18:55.500 align:left position:12.5% line:89% size:77.5% Every farmer would have a still 18:55.500 --> 18:57.933 align:left position:20% line:83% size:70% and they would be turning the leftovers of their fruit, 18:57.933 --> 18:59.900 align:left position:15% line:89% size:75% of their ciders, into brandy. 18:59.900 --> 19:03.800 align:left position:15% line:83% size:75% Now, how how does it actually turn from this 19:03.800 --> 19:05.033 align:left position:17.5% line:89% size:72.5% to something you can drink? 19:05.033 --> 19:07.400 align:left position:25% line:83% size:65% I mean, you got a lot of contraptions around you. 19:07.400 --> 19:08.700 align:left position:32.5% line:83% size:57.5% They got to do something special. 19:08.700 --> 19:09.700 align:left position:37.5% line:89% size:52.5% Absolutely. 19:09.700 --> 19:13.433 align:left position:22.5% line:83% size:67.5% So, these are our four German pot stills. 19:13.433 --> 19:15.166 align:left position:12.5% line:89% size:77.5% They're Arnold Holstein stills. 19:15.166 --> 19:18.433 align:left position:32.5% line:83% size:57.5% They each hold 60 gallons of fermented mash. 19:18.433 --> 19:20.966 align:left position:27.5% line:83% size:62.5% So, once the pears have finished fermenting, 19:20.966 --> 19:24.700 align:left position:17.5% line:83% size:72.5% we would go ahead and pump that material into this still, 19:24.700 --> 19:25.866 align:left position:27.5% line:83% size:62.5% fill it all the way to the door-- 19:25.866 --> 19:26.900 align:left position:42.5% line:89% size:47.5% Right. 19:26.900 --> 19:28.466 align:left position:20% line:89% size:70% --and turn the boiler on. 19:28.466 --> 19:31.766 align:left position:25% line:83% size:65% The boiler then heats this bottom jacket. 19:31.766 --> 19:33.233 align:left position:20% line:89% size:70% And because alcohol boils 19:33.233 --> 19:35.733 align:left position:20% line:83% size:70% at a lower boiling point than water, 19:35.733 --> 19:38.366 align:left position:20% line:83% size:70% the alcohol vapors starts coming off of that liquid first. 19:38.366 --> 19:39.733 align:left position:32.5% line:89% size:57.5% [Capri] Right. 19:39.733 --> 19:41.466 align:left position:22.5% line:83% size:67.5% [Caitlin] As it travels through the still, 19:41.466 --> 19:46.100 align:left position:20% line:83% size:70% each one of these windows is a smaller distillation. 19:46.100 --> 19:49.100 align:left position:27.5% line:83% size:62.5% It's a phase change between liquid and vapor. 19:51.100 --> 19:54.233 align:left position:15% line:83% size:75% Wow, you know, I expected it to be like, knock me over. 19:54.233 --> 19:55.633 align:left position:30% line:89% size:60% It's actually... 19:55.633 --> 19:58.300 align:left position:20% line:83% size:70% It's actually quite nice and I'm surprised. 19:58.300 --> 19:59.933 align:left position:25% line:89% size:65% You've surprised me. 19:59.933 --> 20:02.566 align:left position:30% line:83% size:60% I want to be able to actually taste some, 20:02.566 --> 20:05.066 align:left position:22.5% line:83% size:67.5% so I hope you have some that is ready to taste. 20:05.066 --> 20:05.966 align:left position:32.5% line:89% size:57.5% Oh, of course. 20:05.966 --> 20:07.100 align:left position:30% line:83% size:60% We never run out of pear brandy here. 20:07.933 --> 20:10.500 align:left position:22.5% line:83% size:67.5% [Capri] The founder of Clear Creek, Steve McCarthy, 20:10.500 --> 20:12.400 align:left position:25% line:83% size:65% said that he learned a special technique 20:12.400 --> 20:14.333 align:left position:22.5% line:83% size:67.5% from eau de vie makers in France 20:14.333 --> 20:16.933 align:left position:17.5% line:83% size:72.5% that the company continues to this day. 20:16.933 --> 20:19.566 align:left position:17.5% line:83% size:72.5% They insert pear blossoms into bottles 20:19.566 --> 20:21.500 align:left position:32.5% line:83% size:57.5% and then hang the bottles on trees 20:21.500 --> 20:22.966 align:left position:15% line:89% size:75% through the growing season, 20:22.966 --> 20:25.766 align:left position:22.5% line:83% size:67.5% letting the pear grow inside the bottle, 20:25.766 --> 20:28.633 align:left position:35% line:83% size:55% leading to a visually unique result. 20:29.066 --> 20:31.733 align:left position:22.5% line:83% size:67.5% Okay, I have never seen anything like this before. 20:31.733 --> 20:32.766 align:left position:15% line:89% size:75% This is a beautiful specimen. 20:32.766 --> 20:33.866 align:left position:45% line:89% size:45% Yeah. 20:33.866 --> 20:37.200 align:left position:30% line:83% size:60% So, then you add the pear brandy when it's done 20:37.200 --> 20:39.066 align:left position:37.5% line:83% size:52.5% to the pear in the bottle? 20:39.066 --> 20:40.200 align:left position:20% line:83% size:70% Yeah, they're pulled off the trees. 20:40.200 --> 20:41.766 align:left position:32.5% line:83% size:57.5% They go through a cleaning process 20:41.766 --> 20:44.066 align:left position:17.5% line:83% size:72.5% to make sure that the whole inside of the bottle, 20:44.066 --> 20:46.233 align:left position:22.5% line:83% size:67.5% the outside of the pear is spick and span, 20:46.233 --> 20:48.700 align:left position:32.5% line:83% size:57.5% and then we add just our regular pear brandy 20:48.700 --> 20:49.800 align:left position:35% line:89% size:55% on top of it. 20:49.800 --> 20:52.733 align:left position:17.5% line:83% size:72.5% The pear will last forever, as far as we know, 20:52.733 --> 20:54.500 align:left position:22.5% line:83% size:67.5% as long as it's covered in the brandy. 20:54.500 --> 20:57.700 align:left position:12.5% line:83% size:77.5% Well, I'm sure it taste as good as it looks, so I'm ready. 20:57.700 --> 20:59.400 align:left position:30% line:83% size:60% So, like we said, it's bottled to 80 proof. 20:59.400 --> 21:01.366 align:left position:30% line:89% size:60% So, it's 80 proof 21:01.366 --> 21:04.000 align:left position:20% line:83% size:70% pure hood river sunshine in a bottle. 21:04.000 --> 21:06.666 align:left position:30% line:83% size:60% It's the best way to share bartlett pears, 21:06.666 --> 21:09.933 align:left position:20% line:83% size:70% which are fairly fragile, with the entire world 21:09.933 --> 21:11.100 align:left position:27.5% line:89% size:62.5% is in pear brandy. 21:11.100 --> 21:12.100 align:left position:37.5% line:89% size:52.5% All right. 21:12.100 --> 21:15.933 align:left position:35% line:83% size:55% Oh, my gosh, this is incredibly aromatic. 21:15.933 --> 21:17.600 align:left position:32.5% line:83% size:57.5% It smells like sunshine in a glass. 21:17.600 --> 21:18.466 align:left position:45% line:89% size:45% Yeah. 21:21.966 --> 21:23.166 align:left position:35% line:89% size:55% That is good. 21:23.166 --> 21:24.633 align:left position:15% line:89% size:75% I wasn't sure what to expect. 21:24.633 --> 21:26.433 align:left position:27.5% line:83% size:62.5% There's definitely no sugar in it, 21:26.433 --> 21:28.500 align:left position:10% line:89% size:80% but the sweetness of the ethanol 21:28.500 --> 21:32.433 align:left position:12.5% line:83% size:77.5% and the overwhelming amount of bartlett pear flavor and aroma 21:32.433 --> 21:33.333 align:left position:25% line:89% size:65% that comes through-- 21:33.333 --> 21:34.500 align:left position:32.5% line:89% size:57.5% Twenty pounds. 21:34.500 --> 21:36.900 align:left position:10% line:83% size:80% --your body finds a way to like, find that sweetness 21:36.900 --> 21:38.233 align:left position:25% line:83% size:65% that it's looking for in the glass. 21:38.233 --> 21:39.333 align:left position:30% line:89% size:60% [Capri] Mmm hmm. 21:40.933 --> 21:43.533 align:left position:25% line:83% size:65% Well, you can't fake a good thing. 21:43.533 --> 21:44.300 align:left position:27.5% line:89% size:62.5% And you know what? 21:44.300 --> 21:45.766 align:left position:25% line:89% size:65% Doing the right thing 21:45.766 --> 21:49.033 align:left position:25% line:83% size:65% is never a wrong way to approach things, right? 21:49.033 --> 21:51.400 align:left position:32.5% line:83% size:57.5% So, let's have a little toast to that. 21:51.400 --> 21:52.400 align:left position:25% line:89% size:65% [Caitlin] Absolutely. 21:52.400 --> 21:54.900 align:left position:27.5% line:89% size:62.5% Toast to the past. 21:54.900 --> 21:56.866 align:left position:30% line:83% size:60% It's a rich past and a rich future 21:56.866 --> 22:01.133 align:left position:17.5% line:83% size:72.5% for some really incredible pear brandy 22:01.133 --> 22:02.566 align:left position:35% line:83% size:55% and all those fruit brandies here. 22:02.566 --> 22:03.900 align:left position:42.5% line:89% size:47.5% Cheers. 22:03.900 --> 22:05.066 align:left position:20% line:83% size:70% -Thank you for having me. -Cheers. 22:06.533 --> 22:08.566 align:left position:20% line:83% size:70% [Capri] While Clear Creek has perfected one way 22:08.566 --> 22:11.366 align:left position:27.5% line:83% size:62.5% to add value to the delicious liquid pears hold... 22:15.066 --> 22:17.300 align:left position:25% line:83% size:65% ...Poppy orchardist Steve Masingila 22:17.300 --> 22:19.400 align:left position:32.5% line:83% size:57.5% is showing his neighbors another. 22:22.100 --> 22:23.900 align:left position:10% line:89% size:80% Every fall, the Masingila family 22:23.900 --> 22:26.366 align:left position:22.5% line:83% size:67.5% invites the community to their home in Hubbard 22:26.366 --> 22:28.533 align:left position:25% line:83% size:65% to share the bounty of their harvest. 22:29.700 --> 22:31.966 align:left position:32.5% line:83% size:57.5% Whether that's through the raw fruit itself, 22:31.966 --> 22:35.233 align:left position:25% line:83% size:65% fresh pressed juice in Steve's homemade press, 22:35.233 --> 22:37.800 align:left position:25% line:83% size:65% or his wife's Mary's famous pear galette. 22:39.100 --> 22:41.000 align:left position:20% line:83% size:70% A galette is essentially a rustic pie 22:41.000 --> 22:43.366 align:left position:20% line:89% size:70% made without a pie dish. 22:43.366 --> 22:45.666 align:left position:27.5% line:83% size:62.5% First, Mary makes a pie-like crust 22:45.666 --> 22:47.433 align:left position:32.5% line:83% size:57.5% and then adds bartlett pear slices 22:47.433 --> 22:49.100 align:left position:22.5% line:89% size:67.5% coated with clear gel, 22:49.100 --> 22:51.566 align:left position:22.5% line:83% size:67.5% a modified cornstarch that thickens cool liquids, 22:51.566 --> 22:54.100 align:left position:15% line:89% size:75% mixed with sugar and nutmeg. 22:54.100 --> 22:56.433 align:left position:32.5% line:83% size:57.5% She then bakes for 25 to 30 minutes 22:56.433 --> 22:57.900 align:left position:30% line:89% size:60% at 400 degrees. 23:01.233 --> 23:03.800 align:left position:10% line:83% size:80% Steve brought his love of pears with him from Kenya, 23:03.800 --> 23:07.166 align:left position:30% line:83% size:60% where he grew up   and where his family grew pears. 23:07.166 --> 23:10.800 align:left position:12.5% line:83% size:77.5% He and Mary now have 25 acres of pear trees in their yard, 23:10.800 --> 23:13.300 align:left position:25% line:83% size:65% but not a single one will be sold. 23:13.300 --> 23:16.233 align:left position:20% line:83% size:70% They donate their fruit to food banks and schools, 23:17.266 --> 23:19.566 align:left position:22.5% line:83% size:67.5% and also invite people from the community 23:19.566 --> 23:21.800 align:left position:17.5% line:83% size:72.5% to participate in harvests like today, 23:21.800 --> 23:23.866 align:left position:30% line:83% size:60% where a group   is picking fruit for juicing. 23:27.033 --> 23:28.133 align:left position:32.5% line:89% size:57.5% I'm so excited. 23:28.133 --> 23:30.333 align:left position:30% line:83% size:60% This is something that I have never seen before. 23:30.333 --> 23:32.600 align:left position:35% line:83% size:55% And I take it this contraption is a juicer. 23:32.600 --> 23:33.933 align:left position:20% line:89% size:70% Yes, this is the juicer. 23:33.933 --> 23:35.266 align:left position:25% line:89% size:65% So, we will go ahead 23:35.266 --> 23:37.733 align:left position:22.5% line:83% size:67.5% and I'll start putting some pears in here. 23:37.733 --> 23:38.733 align:left position:45% line:89% size:45% Okay. 23:38.733 --> 23:40.800 align:left position:17.5% line:83% size:72.5% I'll start with these ones right here. 23:40.800 --> 23:43.766 align:left position:15% line:89% size:75% So, the switch is over here. 23:43.766 --> 23:44.966 align:left position:27.5% line:89% size:62.5% [Capri] All right. 23:44.966 --> 23:46.800 align:left position:25% line:83% size:65% [juicer motor starts] [Capri] Wow. 23:46.800 --> 23:50.166 align:left position:37.5% line:83% size:52.5% All the way full, we will press it down. 23:50.166 --> 23:51.366 align:left position:42.5% line:89% size:47.5% I see. 23:55.333 --> 23:56.266 align:left position:12.5% line:89% size:77.5% [Steve] Do you want to try it? 23:56.266 --> 23:57.366 align:left position:35% line:89% size:55% [Capri] Yeah. 23:57.366 --> 23:59.666 align:left position:17.5% line:83% size:72.5% I mainly just hold this up so that it doesn't, 23:59.666 --> 24:01.100 align:left position:25% line:83% size:65% you know, it doesn't smash too much on me. 24:01.100 --> 24:02.500 align:left position:30% line:89% size:60% Now it's all in. 24:04.100 --> 24:05.166 align:left position:45% line:89% size:45% Whoo! 24:11.400 --> 24:12.700 align:left position:45% line:89% size:45% Whoo! 24:13.833 --> 24:14.766 align:left position:40% line:89% size:50% This is-- 24:14.766 --> 24:16.033 align:left position:20% line:89% size:70% I mean, talk about fresh. 24:16.033 --> 24:17.266 align:left position:42.5% line:83% size:47.5% [Steve] Yeah. Yeah. 24:17.266 --> 24:18.733 align:left position:32.5% line:83% size:57.5% It does not get any fresher than this. 24:18.733 --> 24:19.600 align:left position:30% line:89% size:60% [Steve] Exactly. 24:19.600 --> 24:20.933 align:left position:40% line:83% size:50% So, yeah, we're going to pour it. 24:20.933 --> 24:24.666 align:left position:12.5% line:83% size:77.5% We use a cheesecloth to filter some of the big pieces off that. 24:24.666 --> 24:26.133 align:left position:32.5% line:83% size:57.5% [Capri] Right. Makes sense. 24:26.933 --> 24:29.900 align:left position:20% line:83% size:70% Once everyone has a turn dodging pear shrapnel 24:29.900 --> 24:31.700 align:left position:20% line:89% size:70% while juicing the fruit, 24:31.700 --> 24:34.500 align:left position:20% line:83% size:70% Mary serves her galettes alongside the fresh juice. 24:35.433 --> 24:36.900 align:left position:35% line:83% size:55% I cannot wait to dig into this. 24:38.566 --> 24:41.166 align:left position:35% line:89% size:55% Oh, my gosh. 24:41.166 --> 24:42.600 align:left position:45% line:89% size:45% Mmmm. 24:42.600 --> 24:43.466 align:left position:25% line:89% size:65% This is really good. 24:43.466 --> 24:44.600 align:left position:32.5% line:89% size:57.5% It is so good. 24:44.600 --> 24:47.266 align:left position:22.5% line:83% size:67.5% I mean, there's nothing that can possibly replace 24:47.266 --> 24:48.366 align:left position:35% line:89% size:55% a fresh pear. 24:48.366 --> 24:49.233 align:left position:45% line:89% size:45% Yeah. 24:49.233 --> 24:50.433 align:left position:35% line:89% size:55% Kudos to you. 24:50.433 --> 24:51.400 align:left position:30% line:89% size:60% [Mary] Thank you. 24:51.400 --> 24:52.966 align:left position:35% line:83% size:55% You can tell you've done this before. 24:55.066 --> 24:57.933 align:left position:40% line:83% size:50% You grow this fruit from the heart 24:57.933 --> 24:59.666 align:left position:25% line:83% size:65% and then you give it from the heart too. 25:00.766 --> 25:02.900 align:left position:20% line:89% size:70% So, I want to thank you, 25:02.900 --> 25:05.533 align:left position:12.5% line:89% size:77.5% and thank you for welcoming me. 25:05.533 --> 25:06.933 align:left position:27.5% line:89% size:62.5% How's this galette? 25:06.933 --> 25:08.266 align:left position:37.5% line:83% size:52.5% -Delicious. -Yeah? 25:10.100 --> 25:11.466 align:left position:25% line:89% size:65% What about the juice? 25:12.866 --> 25:15.200 align:left position:12.5% line:83% size:77.5% Thank you for welcoming me here into your community. 25:15.200 --> 25:16.966 align:left position:27.5% line:83% size:62.5% You're so welcome. We're glad you came. 25:19.466 --> 25:21.066 align:left position:25% line:83% size:65% [Capri] The welcoming and generous spirit 25:21.066 --> 25:23.633 align:left position:20% line:83% size:70% of the Masingila family is a comfort 25:23.633 --> 25:26.666 align:left position:17.5% line:89% size:72.5% not only felt but tasted. 25:30.466 --> 25:33.500 align:left position:12.5% line:83% size:77.5% It's an ever present sweetness found not only in the fruit 25:33.500 --> 25:35.566 align:left position:25% line:83% size:65% grown from Oregon's volcanic soil, 25:36.900 --> 25:39.700 align:left position:30% line:5% size:60% or in its unique orchard-borne delicacies 25:39.700 --> 25:40.900 align:left position:30% line:5% size:60% and experiences, 25:43.500 --> 25:46.266 align:left position:27.5% line:5% size:62.5% but in the eyes of Oregonians themselves. 25:49.133 --> 25:50.466 align:left position:15% line:5% size:75% But why take my word for it, 25:53.433 --> 25:56.000 align:left position:27.5% line:5% size:62.5% when you can come experience it for yourself. 25:58.100 --> 26:02.033 align:left position:22.5% line:5% size:67.5% America The Bountiful is waiting for you and me. 26:06.433 --> 26:09.766 align:left position:17.5% line:83% size:72.5% For more information visit Americathebountifulshow.com. 26:14.266 --> 26:15.900 align:left position:15% line:83% size:75% [announcer] America's farmers have nourished us 26:15.900 --> 26:17.433 align:left position:30% line:89% size:60% for generations, 26:17.433 --> 26:20.266 align:left position:25% line:83% size:65% but today they face unprecedented challenges. 26:20.833 --> 26:23.533 align:left position:20% line:83% size:70% American Farmland Trust works with farmers 26:23.533 --> 26:25.800 align:left position:22.5% line:83% size:67.5% to help save the land that sustains us. 26:25.800 --> 26:28.966 align:left position:25% line:5% size:65% Together we can work to keep America bountiful.