1 00:00:01,200 --> 00:00:03,600 [gentle music] 2 00:00:03,600 --> 00:00:06,233 [Capri] Just below the slopes of Mt. Hood, 3 00:00:06,233 --> 00:00:08,933 an Oregon tradition is in full swing. 4 00:00:08,933 --> 00:00:12,066 And this particular harvest is one of the sweetest 5 00:00:12,066 --> 00:00:13,333 nature has to offer. 6 00:00:16,366 --> 00:00:17,433 That is good. 7 00:00:17,433 --> 00:00:19,966 Oregonians are proud of their state fruit 8 00:00:19,966 --> 00:00:22,133 and bring the bounty of their harvest to the table 9 00:00:22,133 --> 00:00:23,366 in a variety of ways. 10 00:00:23,366 --> 00:00:26,200 I can tell just by looking at these ingredients 11 00:00:26,200 --> 00:00:28,933 that we're going to have that sweet and savory 12 00:00:28,933 --> 00:00:31,433 in every bite of this pizza. 13 00:00:31,433 --> 00:00:34,633 [woman] It just makes the pizza magic. 14 00:00:34,633 --> 00:00:35,733 Mmm. 15 00:00:36,200 --> 00:00:39,066 [Capri] Fresh, fermented or even distilled, 16 00:00:39,066 --> 00:00:41,166 the pear's versatility is highlighted 17 00:00:41,166 --> 00:00:42,666 by value-added products 18 00:00:42,666 --> 00:00:45,200 that have garnered international attention. 19 00:00:45,200 --> 00:00:47,166 It smells like sunshine in a glass. 20 00:00:47,166 --> 00:00:49,666 And no matter what form the end product takes... 21 00:00:51,433 --> 00:00:52,533 ...this fruit knows 22 00:00:52,533 --> 00:00:54,866 how to bring the entire community together. 23 00:00:54,866 --> 00:00:56,200 We have pear galettes, 24 00:00:56,200 --> 00:00:58,100 so it's going to be a pear party. 25 00:00:58,100 --> 00:00:59,600 [woman] It is going to be a pear party. 26 00:00:59,600 --> 00:01:00,700 [Capri] Oh, my gosh. 27 00:01:05,300 --> 00:01:07,600 I'm Capri Cafaro and I'm on a mission 28 00:01:07,600 --> 00:01:09,800 to uncover the incredible stories 29 00:01:09,800 --> 00:01:11,466 of the foods we grow... 30 00:01:12,766 --> 00:01:14,700 ...harvest, create... 31 00:01:16,100 --> 00:01:17,766 ...and celebrate. 32 00:01:17,766 --> 00:01:20,100 Beautiful, amazing meal. 33 00:01:20,100 --> 00:01:22,166 So, I'm traveling America's backroads 34 00:01:22,166 --> 00:01:24,233 to learn our cherished food traditions 35 00:01:24,233 --> 00:01:26,100 from those who make them possible... 36 00:01:26,100 --> 00:01:27,600 Look at that. 37 00:01:27,600 --> 00:01:29,566 ...and are helping keep them alive. 38 00:01:29,566 --> 00:01:31,333 There is so much more to learn. 39 00:01:31,333 --> 00:01:33,100 [man] It's just a tradition here in this area. 40 00:01:33,100 --> 00:01:34,433 [gunshot] [woman] Mmm hmm. 41 00:01:34,900 --> 00:01:37,033 [Capri] On "America the Bountiful." 42 00:01:41,866 --> 00:01:43,533 [announcer] America's farmers have nourished us 43 00:01:43,533 --> 00:01:44,900 for generations, 44 00:01:44,900 --> 00:01:48,333 but today they face unprecedented challenges. 45 00:01:48,333 --> 00:01:51,066 American Farmland Trust works with farmers 46 00:01:51,066 --> 00:01:53,600 to help save the land that sustains us. 47 00:01:53,600 --> 00:01:56,366 Together we can work to keep America bountiful. 48 00:01:57,300 --> 00:01:59,600 [gentle music] 49 00:01:59,600 --> 00:02:01,466 [Capri] While Oregon grows over a third 50 00:02:01,466 --> 00:02:05,300 of the United States' pears, they're not native to the area. 51 00:02:05,300 --> 00:02:08,433 They arrived by wagon along the famous Oregon Trail 52 00:02:08,433 --> 00:02:10,200 in the mid-19th century. 53 00:02:10,200 --> 00:02:13,066 Since those first few trees, farmers discovered 54 00:02:13,066 --> 00:02:15,700 the soil and climate were a perfect match for the fruit, 55 00:02:15,700 --> 00:02:17,166 and the amount of trees grew 56 00:02:17,166 --> 00:02:20,300 until the state decided pears should be named the state fruit 57 00:02:20,300 --> 00:02:21,633 in 2005. 58 00:02:25,300 --> 00:02:27,733 While pears are grown throughout the entire state, 59 00:02:27,733 --> 00:02:30,433 it's in the area surrounding Mt. Hood 60 00:02:30,433 --> 00:02:33,133 that this delicate fruit has found an ideal home 61 00:02:33,133 --> 00:02:37,233 in an area lovingly named The Fruit Loop. 62 00:02:39,500 --> 00:02:41,566 Gordy Sato has known pear farming 63 00:02:41,566 --> 00:02:43,633 his entire life. 64 00:02:43,633 --> 00:02:45,533 He is the third generation in his family 65 00:02:45,533 --> 00:02:48,800 to farm this 160 acre orchard in Parkdale. 66 00:02:49,733 --> 00:02:51,566 Why is Oregon 67 00:02:51,566 --> 00:02:55,366 so well-suited for growing pears? 68 00:02:55,366 --> 00:02:58,533 [Gordy] The climate, and we have all this volcanic soil 69 00:02:58,533 --> 00:03:00,933 which the pear tree really, really needs. 70 00:03:00,933 --> 00:03:03,866 And the other thing about where I am in Parkdale 71 00:03:03,866 --> 00:03:06,500 is that we have cool nights and warm days 72 00:03:06,500 --> 00:03:08,266 and Anjou trees, love that. 73 00:03:08,266 --> 00:03:12,000 So, tell me a little bit about the process 74 00:03:12,000 --> 00:03:16,066 of growing these pears and then harvesting. 75 00:03:16,066 --> 00:03:17,666 [Gordy] Well, it's a year long process. 76 00:03:17,666 --> 00:03:19,433 Springtime is the most important part 77 00:03:19,433 --> 00:03:22,000 because it's typically when our crop is. 78 00:03:22,000 --> 00:03:24,166 We go through a process of thinning. 79 00:03:24,166 --> 00:03:27,766 What Romero is doing now is harvesting the bartletts. 80 00:03:27,766 --> 00:03:32,066 But we thin the bartlett so that we get the perfect big pear, 81 00:03:32,066 --> 00:03:34,200 which is what we want: big and perfect. 82 00:03:35,133 --> 00:03:36,800 So, this is the first pear of the season, 83 00:03:36,800 --> 00:03:38,000 and it's a summer pear-- 84 00:03:38,000 --> 00:03:39,233 [Capri] Oh, I want this. 85 00:03:39,233 --> 00:03:41,533 --which turns bright yellow when it gets ripe. 86 00:03:41,533 --> 00:03:43,233 So, the pear has to be hand-picked. 87 00:03:43,233 --> 00:03:44,300 We can't pick it with a machine. 88 00:03:44,300 --> 00:03:45,666 I can see that. 89 00:03:45,666 --> 00:03:46,900 So, Romero's picking them by hand 90 00:03:46,900 --> 00:03:50,300 and he'll put about 40 pounds of pears into that bag. 91 00:03:50,300 --> 00:03:52,233 And he's up and down a 12-foot ladder, 92 00:03:52,233 --> 00:03:53,566 so it's dangerous. 93 00:03:53,566 --> 00:03:55,933 But these guys work hard all day, 94 00:03:55,933 --> 00:03:58,300 and a good picker can pick 9 to 10 bins, 95 00:03:58,300 --> 00:04:00,366 which is about 1,200 pounds of pears. 96 00:04:00,366 --> 00:04:03,600 And how much do you get during each season usually? 97 00:04:03,600 --> 00:04:06,300 Well, this year we're going to have a record crop 98 00:04:06,300 --> 00:04:10,266 of maybe 7,000 bins and each bin is 1,200 pounds. 99 00:04:10,266 --> 00:04:11,633 So, how much is that? 100 00:04:11,633 --> 00:04:13,700 A 1.4 million pounds? 101 00:04:13,700 --> 00:04:15,300 [Capri] Wow, that hurts. 102 00:04:15,300 --> 00:04:16,700 That's too much math for me, 103 00:04:16,700 --> 00:04:18,266 but that sounds like a lot of pears. 104 00:04:18,266 --> 00:04:19,500 [Gordy] It is. 105 00:04:19,500 --> 00:04:22,166 Now, I know that Romero's picking a lot here off the tree, 106 00:04:22,166 --> 00:04:23,600 but you can't just take one off the tree 107 00:04:23,600 --> 00:04:24,766 and eat it, right? 108 00:04:24,766 --> 00:04:26,966 No, pears are a fruit that you have to pre-ripen. 109 00:04:26,966 --> 00:04:29,633 And even the bartlett that he's picking now is rock hard. 110 00:04:29,633 --> 00:04:31,500 So, we want you to take them home, 111 00:04:31,500 --> 00:04:33,166 put them in a paper bag for a couple of days 112 00:04:33,166 --> 00:04:34,866 with a banana, press the top of the stem, 113 00:04:34,866 --> 00:04:36,300 and that's how you'll know it's ripe. 114 00:04:36,300 --> 00:04:39,433 [Capri] Well listen, I'm willing to wait for a good pear. 115 00:04:39,433 --> 00:04:40,800 [Gordy] Okay, good. 116 00:04:40,800 --> 00:04:42,366 But I'm hoping that you might have some that are pre-ripened. 117 00:04:42,366 --> 00:04:44,433 We have some for you to taste today. 118 00:04:44,433 --> 00:04:46,866 And actually, they're Anjou and red Anjou, 119 00:04:46,866 --> 00:04:48,700 which are left over from last year. 120 00:04:48,700 --> 00:04:51,200 And we're picking today gem, which is the new variety, 121 00:04:51,200 --> 00:04:53,233 so I want you to taste that as well. 122 00:04:55,400 --> 00:04:57,033 [Capri] Gordy grows seven different varieties 123 00:04:57,033 --> 00:04:59,733 of pears here and ships them all over the world. 124 00:05:01,900 --> 00:05:03,566 They're picked before they're fully ripe 125 00:05:03,566 --> 00:05:05,800 because pears ripen from the inside out 126 00:05:05,800 --> 00:05:08,533 and the internal structure breaks down very quickly, 127 00:05:08,533 --> 00:05:10,366 making them difficult to handle. 128 00:05:13,633 --> 00:05:15,366 Once at the processing plant, 129 00:05:15,366 --> 00:05:19,300 the fruit is inspected for size, shape and any defects 130 00:05:19,300 --> 00:05:22,600 before being cleaned, packaged and stored in a warehouse 131 00:05:22,600 --> 00:05:24,400 kept just above freezing. 132 00:05:25,200 --> 00:05:26,900 This is to ensure they don't ripen 133 00:05:26,900 --> 00:05:28,200 before they reach the consumer. 134 00:05:30,766 --> 00:05:32,100 Gordy, we've got a lot of different pears here. 135 00:05:32,100 --> 00:05:34,600 -We do. -And they look different. 136 00:05:34,600 --> 00:05:35,733 You know, we got different colors. 137 00:05:35,733 --> 00:05:37,700 I'm assuming different varieties. 138 00:05:37,700 --> 00:05:39,400 There's two different groups of pears. 139 00:05:39,400 --> 00:05:41,033 There's the summer pears. 140 00:05:41,033 --> 00:05:42,800 We have the red crimson, which could just picked. 141 00:05:42,800 --> 00:05:43,800 [Capri] Oh, wow. 142 00:05:43,800 --> 00:05:44,933 And the Bartlett, which we just picked. 143 00:05:44,933 --> 00:05:46,500 And then we have the winter pears, 144 00:05:46,500 --> 00:05:50,566 which are the red Anjou, the green Anjou, 145 00:05:50,566 --> 00:05:52,366 the bosc, and the comice. 146 00:05:52,366 --> 00:05:53,633 But taste this. 147 00:05:53,633 --> 00:05:54,900 This is from last year's crop. 148 00:05:54,900 --> 00:05:58,900 This is the red Anjou and this is the green Anjou. 149 00:06:01,666 --> 00:06:03,366 It's very mild. 150 00:06:03,366 --> 00:06:04,533 It's not particularly sweet. 151 00:06:04,533 --> 00:06:05,666 Mmm hmm. 152 00:06:06,233 --> 00:06:07,466 Taste the green one. 153 00:06:07,466 --> 00:06:08,600 This will be sweeter. 154 00:06:08,600 --> 00:06:10,966 Okay, so that's the red and this is the green. 155 00:06:13,633 --> 00:06:14,533 You're right. 156 00:06:14,533 --> 00:06:15,833 This is actually-- 157 00:06:15,833 --> 00:06:21,733 This pear in my head is the pear taste that I associate with, 158 00:06:21,733 --> 00:06:23,266 "This is what a pear is supposed to taste like." 159 00:06:23,266 --> 00:06:25,266 You know, this is why this is so fun, 160 00:06:25,266 --> 00:06:27,900 because you get to learn about these different varieties. 161 00:06:27,900 --> 00:06:29,600 We have to appreciate where our food comes from. 162 00:06:29,600 --> 00:06:30,600 Exactly. 163 00:06:30,600 --> 00:06:32,233 It's not just from the grocery store. 164 00:06:32,233 --> 00:06:33,800 It comes from folks like you. 165 00:06:33,800 --> 00:06:36,266 And you obviously know what you're doing. 166 00:06:36,266 --> 00:06:37,433 You've been doing this for a while. 167 00:06:37,433 --> 00:06:38,600 Well, hopefully. 168 00:06:38,600 --> 00:06:40,800 My family came here in the early 1900s from Japan. 169 00:06:40,800 --> 00:06:42,000 They were farmers over there, 170 00:06:42,000 --> 00:06:44,833 but they were looking for a better life and more land. 171 00:06:44,833 --> 00:06:47,500 My father and his sisters were born in the house 172 00:06:47,500 --> 00:06:48,533 that I now live in. 173 00:06:48,533 --> 00:06:50,100 -Unbelievable. -And then the war broke out. 174 00:06:50,100 --> 00:06:54,700 So, when the Japanese were interned in World War II, 175 00:06:54,700 --> 00:06:57,000 all the Japanese were interned for five years, 176 00:06:57,000 --> 00:06:59,433 so they were removed from their farm. 177 00:06:59,433 --> 00:07:00,600 We were really lucky. 178 00:07:00,600 --> 00:07:02,800 Our neighbors took care of the farm like their own 179 00:07:02,800 --> 00:07:04,600 and gave it back after the war. 180 00:07:04,600 --> 00:07:06,833 And a lot of the Japanese lost their farm 181 00:07:06,833 --> 00:07:09,233 because they didn't have great neighbors like we did. 182 00:07:09,233 --> 00:07:10,766 So, that was really, really tough. 183 00:07:10,766 --> 00:07:13,066 So, for me to be living in my grandparents' house 184 00:07:13,066 --> 00:07:14,566 is such a legacy for me. 185 00:07:14,566 --> 00:07:16,066 Well, you have a lot to be proud of, 186 00:07:16,066 --> 00:07:18,900 and your story is one that is both, 187 00:07:18,900 --> 00:07:22,500 sort of the dark side of American history, 188 00:07:22,500 --> 00:07:25,133 but also the best of America as well, 189 00:07:25,133 --> 00:07:26,700 with neighbors taking over 190 00:07:26,700 --> 00:07:29,666 and being able to have all this beauty and success, 191 00:07:29,666 --> 00:07:33,300 and being able to carry that tradition on for generations. 192 00:07:33,300 --> 00:07:36,600 And there's so much incredible fruit to enjoy. 193 00:07:36,600 --> 00:07:39,733 And you don't just have to eat it off a plate, 194 00:07:39,733 --> 00:07:41,333 eat it as a raw fruit. 195 00:07:41,333 --> 00:07:42,833 I know you have something up your sleeve 196 00:07:42,833 --> 00:07:44,900 that you like to do some creative stuff 197 00:07:44,900 --> 00:07:46,000 with your pears too. 198 00:07:46,000 --> 00:07:47,900 Well, I did create a pear ginger martini. 199 00:07:47,900 --> 00:07:51,300 Only because I like to have fun and I like to use pears, so. 200 00:07:51,300 --> 00:07:52,433 Have fun? 201 00:07:52,433 --> 00:07:53,700 Gordy. 202 00:07:53,700 --> 00:07:56,133 I'm glad you called me because I'm ready to have fun too. 203 00:07:56,133 --> 00:07:57,366 I had to write my recipe down 204 00:07:57,366 --> 00:07:59,300 because we usually make it by the pitchers. 205 00:07:59,300 --> 00:08:00,366 -Oh. -But nevertheless. 206 00:08:00,366 --> 00:08:02,200 -Okay, I'll make you one. -Don't skimp now. 207 00:08:02,200 --> 00:08:05,900 Okay, so let's start with a little bit of soda. 208 00:08:05,900 --> 00:08:08,266 I wanted to make it a little bit spicier. 209 00:08:08,266 --> 00:08:09,700 [Capri] What's your spicy secret? 210 00:08:09,700 --> 00:08:11,166 We played around with it. 211 00:08:11,166 --> 00:08:15,000 Okay, so I added vodka, and then let's see. 212 00:08:15,000 --> 00:08:16,666 We need some pear juice. 213 00:08:16,666 --> 00:08:18,833 So, we have soda. 214 00:08:18,833 --> 00:08:19,900 We have vodka. 215 00:08:19,900 --> 00:08:21,266 We have pear juice. 216 00:08:21,266 --> 00:08:22,933 And a little bit of ginger. 217 00:08:22,933 --> 00:08:24,333 Oh, that's a kick. 218 00:08:24,333 --> 00:08:25,700 -I love it. -This is so great. 219 00:08:25,700 --> 00:08:27,900 And I find that ginger and pear 220 00:08:27,900 --> 00:08:29,200 actually goes really well together. 221 00:08:29,200 --> 00:08:30,466 It goes really well together, 222 00:08:30,466 --> 00:08:32,533 not only in a cocktail, but... 223 00:08:32,533 --> 00:08:34,300 -Baked goods. -Baked goods. 224 00:08:34,300 --> 00:08:35,966 -Yep. -And a little bit of lemon. 225 00:08:35,966 --> 00:08:38,566 And then the last thing that will add a little bit of kick, 226 00:08:38,566 --> 00:08:43,333 this is vodka that I soaked habanero peppers in. 227 00:08:43,333 --> 00:08:44,400 [laughing] 228 00:08:44,400 --> 00:08:47,066 So, that is habanero infused vodka. 229 00:08:47,066 --> 00:08:49,266 The icing on the pear cake. 230 00:08:49,266 --> 00:08:51,900 Yes. Let's shake this thing up. 231 00:08:53,366 --> 00:08:54,466 Okay. 232 00:08:56,900 --> 00:08:58,100 Okay. 233 00:08:58,100 --> 00:08:59,666 And then we have to have a pear slice in there, right? 234 00:08:59,666 --> 00:09:03,100 So, let's have the red crimson, which is what we just-- 235 00:09:03,100 --> 00:09:05,533 And we put a little bit of cayenne pepper on it. 236 00:09:05,533 --> 00:09:08,833 So, it's habanero, the vodka, cayenne as a dash. 237 00:09:08,833 --> 00:09:09,766 Yes, yes. 238 00:09:09,766 --> 00:09:10,933 There's a lot happening here. 239 00:09:10,933 --> 00:09:12,033 Good luck, honey. 240 00:09:12,033 --> 00:09:12,933 -Thank you. -Cheers. 241 00:09:12,933 --> 00:09:14,033 I don't need a luck. 242 00:09:14,033 --> 00:09:15,400 I'm a tough cookie. 243 00:09:17,966 --> 00:09:19,166 That is good. 244 00:09:19,166 --> 00:09:20,133 Wow. That is good. I love that. 245 00:09:20,133 --> 00:09:21,400 It's that little bit of kick. 246 00:09:21,400 --> 00:09:23,433 You need if you like heat. 247 00:09:23,433 --> 00:09:25,766 That heat and sweet, I love that balance. 248 00:09:25,766 --> 00:09:29,266 Listen, I am so thankful for you to host me out here, 249 00:09:29,266 --> 00:09:33,533 so I want to propose a toast to you, your family, 250 00:09:33,533 --> 00:09:36,733 the heritage that has brought the pears to the table today. 251 00:09:36,733 --> 00:09:38,066 [Gordy] And our amazing workforce. 252 00:09:38,066 --> 00:09:41,633 [Capri] Of course, all of the people out there working so hard 253 00:09:41,633 --> 00:09:43,700 to put these pears on our table. 254 00:09:43,700 --> 00:09:44,400 [Gordy] Thank you. 255 00:09:44,400 --> 00:09:45,633 -Cheers. -Cheers. 256 00:09:45,633 --> 00:09:46,900 Cheers to you and cheers to them. 257 00:09:47,666 --> 00:09:55,166 [gentle music] 258 00:09:55,166 --> 00:09:56,733 [Capri] While many growers in the region 259 00:09:56,733 --> 00:10:00,133 send the entirety of their crop to the processing plant, 260 00:10:00,133 --> 00:10:01,966 a select few have begun offering 261 00:10:01,966 --> 00:10:04,200 dining experiences on their farms 262 00:10:04,200 --> 00:10:07,133 as interest in agritourism has grown steadily 263 00:10:07,133 --> 00:10:08,200 in recent years. 264 00:10:10,400 --> 00:10:13,800 Such is the case with farmer and chef Katrina McAlexander 265 00:10:13,800 --> 00:10:16,600 and her partner Kenny Galloway, who grow pears 266 00:10:16,600 --> 00:10:19,566 along with a wide variety of fruits and vegetables. 267 00:10:19,566 --> 00:10:21,033 Katrina uses her pears 268 00:10:21,033 --> 00:10:24,800 to make ciders, wine, and now a legendary pizza 269 00:10:24,800 --> 00:10:27,433 featuring pear slices and gorgonzola cheese. 270 00:10:32,000 --> 00:10:33,800 I'm so excited to get started on this 271 00:10:33,800 --> 00:10:36,100 because let's face it, who doesn't love pizza? 272 00:10:36,100 --> 00:10:37,100 Right. 273 00:10:37,100 --> 00:10:38,566 So, what do we got here today? 274 00:10:38,566 --> 00:10:40,466 Today, we're doing the most popular 275 00:10:40,466 --> 00:10:43,733 farm-to-table pizza we make, the pear pizza, 276 00:10:43,733 --> 00:10:45,466 and today we're using our red Anjou pear. 277 00:10:45,466 --> 00:10:46,366 [Capri] Oh, yum. 278 00:10:46,366 --> 00:10:47,266 All right, let's get started. 279 00:10:47,266 --> 00:10:48,366 I want in on the action. 280 00:10:48,366 --> 00:10:51,100 So, we've already put some semolina on yours, 281 00:10:51,100 --> 00:10:53,500 but I'm going to hand you your dough 282 00:10:53,500 --> 00:10:54,966 and I'm going to put a little on mine. 283 00:10:54,966 --> 00:10:57,566 So, now we are preparing the pie. 284 00:10:57,566 --> 00:11:00,200 We're just kind of like using the weight of gravity 285 00:11:00,200 --> 00:11:02,300 to let the dough stretch. 286 00:11:02,300 --> 00:11:03,900 And pizza dough wants to stretch. 287 00:11:03,900 --> 00:11:04,900 Oh, look at my mine. 288 00:11:04,900 --> 00:11:06,500 Mine's like a serious stretch right now. 289 00:11:06,500 --> 00:11:08,100 Really going for it. 290 00:11:08,100 --> 00:11:09,766 And we're kind of aiming for round, 291 00:11:09,766 --> 00:11:11,200 but the beauty of pizza, 292 00:11:11,200 --> 00:11:13,166 it doesn't have to be beautiful to be delicious. 293 00:11:13,166 --> 00:11:14,400 That is true. 294 00:11:14,400 --> 00:11:15,533 -Beautiful. -Love it. 295 00:11:15,533 --> 00:11:17,300 Yeah, like a natural over there. 296 00:11:17,300 --> 00:11:18,666 So, the next things we're going to do 297 00:11:18,666 --> 00:11:23,033 is we're going to make a circle of olive like this, olive oil, 298 00:11:23,033 --> 00:11:25,466 and then we're going to, with our hands, 299 00:11:25,466 --> 00:11:27,700 use it to spread it over the pizza. 300 00:11:27,700 --> 00:11:28,766 I'm going to make a smiley face. 301 00:11:28,766 --> 00:11:30,600 Well, that didn't work out so well. 302 00:11:30,600 --> 00:11:32,500 The next thing we're going to do is we're going to chop 303 00:11:32,500 --> 00:11:34,966 some of these red Anjous into some slices. 304 00:11:34,966 --> 00:11:36,733 You want to cut them in half first 305 00:11:36,733 --> 00:11:40,033 and then basically take your knife 306 00:11:40,033 --> 00:11:41,566 to make little wedges like this. 307 00:11:41,566 --> 00:11:42,966 This is not the first time you've sliced a pear. 308 00:11:42,966 --> 00:11:43,933 I can tell. 309 00:11:43,933 --> 00:11:46,233 Yeah. For me, pears go in everything. 310 00:11:46,233 --> 00:11:48,000 So, I'm going to hand you these pears 311 00:11:48,000 --> 00:11:50,133 and then we're going to slowly kind of start 312 00:11:50,133 --> 00:11:52,333 bringing them all over the pie. 313 00:11:52,333 --> 00:11:53,533 Thank you. 314 00:11:54,966 --> 00:11:57,600 So, it's a little pear art. Yes. 315 00:11:57,600 --> 00:11:58,766 Yeah. 316 00:11:58,766 --> 00:12:00,900 Which pizza, of course, makes a great canvas 317 00:12:00,900 --> 00:12:02,600 for whatever is in season. 318 00:12:03,533 --> 00:12:05,700 That's why we do it right here on our farm. 319 00:12:05,700 --> 00:12:06,833 Looking good over there. 320 00:12:06,833 --> 00:12:07,966 [Capri] Thank you. 321 00:12:07,966 --> 00:12:11,333 Well, I am a lover of pizza like everybody else. 322 00:12:11,333 --> 00:12:14,466 And I got to tell you, that sweet and savory 323 00:12:14,466 --> 00:12:16,633 is one of my favorite things. 324 00:12:16,633 --> 00:12:22,633 So, what's our next part of this taste alchemy? 325 00:12:22,633 --> 00:12:24,100 Yeah. So, the next thing we're going to do 326 00:12:24,100 --> 00:12:26,233 is we're going to put slices of bacon on it. 327 00:12:26,233 --> 00:12:27,233 [Capri] Oh! 328 00:12:27,233 --> 00:12:28,900 [Katrina] It really, 329 00:12:28,900 --> 00:12:32,733 just the blend of the bacon and the pear is just lovely. 330 00:12:32,733 --> 00:12:35,000 Our next step is we've already pre-cooked them, 331 00:12:35,000 --> 00:12:36,500 but we're going to use these caramelized onions 332 00:12:36,500 --> 00:12:38,466 and do the same thing to top our pizza. 333 00:12:38,466 --> 00:12:41,033 Fantastic. Love, love, love. 334 00:12:41,033 --> 00:12:43,733 Now, is there a specific reason why you use the red Anjou 335 00:12:43,733 --> 00:12:47,800 as opposed to another bartlett or a bosc? 336 00:12:47,800 --> 00:12:48,866 Great question. 337 00:12:48,866 --> 00:12:51,300 You can totally use any pear you would like, 338 00:12:51,300 --> 00:12:52,500 but it's just more beautiful. 339 00:12:52,500 --> 00:12:54,533 I mean, I think the red just kind of pops. 340 00:12:54,533 --> 00:12:56,066 Yeah. 341 00:12:56,066 --> 00:12:58,966 But we use bosc pears, bartlett pears. 342 00:12:58,966 --> 00:13:01,366 We use concord pears. 343 00:13:01,366 --> 00:13:03,766 So, now it's time to think cheese. 344 00:13:03,766 --> 00:13:05,866 So, we're going to hit it with our mozzarella now. 345 00:13:05,866 --> 00:13:09,466 And the thing with mozzarella that I want you to be mindful of 346 00:13:09,466 --> 00:13:12,300 is you actually don't want it to be really thick. 347 00:13:12,300 --> 00:13:13,733 You want to kind of sprinkle it 348 00:13:13,733 --> 00:13:15,966 the way we just did the other ingredients 349 00:13:15,966 --> 00:13:17,433 or it gets too heavy. 350 00:13:17,433 --> 00:13:18,366 Makes sense. 351 00:13:18,366 --> 00:13:20,000 [Capri] So, it is a delicate dough. 352 00:13:20,000 --> 00:13:21,933 So, you kind of want to hit it like this. 353 00:13:21,933 --> 00:13:24,300 [Capri] A lot of times that's what we're used to 354 00:13:24,300 --> 00:13:26,333 is just like, a glob of cheese, 355 00:13:26,333 --> 00:13:28,566 and hey, there's nothing wrong with a glob of cheese, 356 00:13:28,566 --> 00:13:31,366 but I feel like pear is the star of the show here, too. 357 00:13:31,366 --> 00:13:32,700 [Katrina] That's right. 358 00:13:32,700 --> 00:13:34,633 Perfect. A natural. 359 00:13:34,633 --> 00:13:35,900 So, the next thing we're going to do 360 00:13:35,900 --> 00:13:38,666 is we're going to finish it with our gorgonzola. 361 00:13:38,666 --> 00:13:40,933 And this just is what brings the whole thing together. 362 00:13:40,933 --> 00:13:42,133 It ties the room together. 363 00:13:42,133 --> 00:13:43,733 This is like what brings it home. 364 00:13:43,733 --> 00:13:44,666 [chuckle] 365 00:13:44,666 --> 00:13:45,800 And that's, you know, 366 00:13:45,800 --> 00:13:48,100 gorgonzola is a little bit stronger of a cheese. 367 00:13:48,100 --> 00:13:50,766 You know, it's got a kick. 368 00:13:50,766 --> 00:13:52,766 All right, so now that we've built 369 00:13:52,766 --> 00:13:56,200 this beautiful pizza canvas, what happens next? 370 00:13:56,200 --> 00:13:58,166 So, we'll go ahead and stick it in the oven. 371 00:13:59,066 --> 00:14:01,100 [Capri] The pizzas are baked at 600 degrees 372 00:14:01,100 --> 00:14:03,200 for about 5 to 10 minutes. 373 00:14:03,200 --> 00:14:05,233 [Katrina] When it's done, we will take it out. 374 00:14:05,233 --> 00:14:06,833 We usually hit it with parmesan after that. 375 00:14:06,833 --> 00:14:07,833 [Capri] Nice. 376 00:14:07,833 --> 00:14:08,833 [Katrina] And then we hit it 377 00:14:08,833 --> 00:14:11,133 with a reduced balsamic drizzle. 378 00:14:14,066 --> 00:14:16,433 [Capri] This looks incredible. 379 00:14:16,433 --> 00:14:17,333 [Katrina] Absolutely. 380 00:14:17,333 --> 00:14:19,033 So, one thing unique about our farm 381 00:14:19,033 --> 00:14:23,900 is we make an all-pear peary cider. 382 00:14:23,900 --> 00:14:26,966 You can only use the word peary if it's a 100% pear. 383 00:14:26,966 --> 00:14:27,966 Really? 384 00:14:27,966 --> 00:14:29,933 And we try to use more of an heirloom pear 385 00:14:29,933 --> 00:14:32,500 like the concord pear or something like that. 386 00:14:32,500 --> 00:14:34,100 So, I'm excited for you to try it. 387 00:14:34,100 --> 00:14:37,100 Yeah. I want to know why an heirloom pear for this. 388 00:14:37,100 --> 00:14:38,866 Well, you could use like, Anjou. 389 00:14:38,866 --> 00:14:40,666 You could use what we just made. 390 00:14:40,666 --> 00:14:44,533 I just think it gives it a different, more brighter flavor 391 00:14:44,533 --> 00:14:46,466 in your mouth or refreshing, 392 00:14:46,466 --> 00:14:49,766 and then it's more of the traditional style pear to use. 393 00:14:49,766 --> 00:14:55,333 You don't really find a lot of pear ciders of pure pears. 394 00:14:55,333 --> 00:14:57,333 I mean, I've definitely seen apple pear ciders, 395 00:14:57,333 --> 00:14:59,833 but it's just unique to have it all pear cider. 396 00:14:59,833 --> 00:15:01,833 -I'm going to give it a shot. -All right. 397 00:15:04,066 --> 00:15:05,133 Oh, my gosh. 398 00:15:05,133 --> 00:15:07,633 I tasted dry. 399 00:15:07,633 --> 00:15:09,833 It doesn't go-- But it's still-- 400 00:15:09,833 --> 00:15:12,000 It's a little tart on the back of my my tongue. 401 00:15:12,000 --> 00:15:13,000 I love it. 402 00:15:13,000 --> 00:15:14,600 Yeah, I actually love it. Cheers. Cheers. 403 00:15:14,600 --> 00:15:16,400 -To pear farmers. -To pear farmers. 404 00:15:16,400 --> 00:15:18,866 Let's like, before we get too far in, 405 00:15:18,866 --> 00:15:21,566 I got to dig in to this pizza. 406 00:15:25,800 --> 00:15:27,033 Mmm. 407 00:15:29,366 --> 00:15:31,566 All the flavors in there. 408 00:15:31,566 --> 00:15:34,533 Saltiness of the bacon, 409 00:15:34,533 --> 00:15:36,800 the caramelized onion with that sweetness. 410 00:15:36,800 --> 00:15:40,066 And then the peary kind of helps 411 00:15:40,066 --> 00:15:42,833 because there isn't a lot of acidity in this pie. 412 00:15:42,833 --> 00:15:44,033 You get it from your drink. 413 00:15:44,033 --> 00:15:45,800 So, it kind of is like a palate cleanser 414 00:15:45,800 --> 00:15:47,266 every time you drink it. 415 00:15:48,600 --> 00:15:52,100 Now, not all farms do something like this. 416 00:15:52,100 --> 00:15:54,000 What made you decide that you were going 417 00:15:54,000 --> 00:15:55,600 to expand your horizons? 418 00:15:55,600 --> 00:16:00,833 I think my hope was to create a sustainable business 419 00:16:00,833 --> 00:16:04,133 so our farm could carry on for the next generation. 420 00:16:04,133 --> 00:16:06,200 And then I love being creative, 421 00:16:06,200 --> 00:16:10,000 so I think I started making hard cider in college. 422 00:16:10,000 --> 00:16:11,933 I did my first batch with just like 423 00:16:11,933 --> 00:16:14,533 an unpasteurized gallon of cider. 424 00:16:14,533 --> 00:16:16,033 Shook it up, added yeast, 425 00:16:16,033 --> 00:16:17,900 put it under my bed, and before I knew it, I made-- 426 00:16:17,900 --> 00:16:19,900 Oh! That's a different way. 427 00:16:19,900 --> 00:16:21,433 --my first batch of hard cider. 428 00:16:21,433 --> 00:16:23,433 -That's awesome. -And I thought, you know what? 429 00:16:23,433 --> 00:16:26,233 I didn't like a lot of the ciders on the market 430 00:16:26,233 --> 00:16:28,233 because they were so fake tasting. 431 00:16:28,233 --> 00:16:29,433 You're right. 432 00:16:29,433 --> 00:16:31,833 I wanted something that tasted like the actual fruit. 433 00:16:31,833 --> 00:16:33,400 Like, you can taste pear in this. 434 00:16:33,400 --> 00:16:34,600 Yep. 435 00:16:35,733 --> 00:16:38,100 [Katrina] And then at a tasting room, 436 00:16:38,100 --> 00:16:39,800 nowadays people want to have something 437 00:16:39,800 --> 00:16:41,666 that they can eat alone alongside what they're drinking. 438 00:16:41,666 --> 00:16:44,600 [Katrina] We've got our signature pear pizza. 439 00:16:44,600 --> 00:16:46,100 Dive in. Bon appetite. 440 00:16:46,100 --> 00:16:47,533 So, pizza, 441 00:16:47,533 --> 00:16:49,333 I thought that would be a great combination. 442 00:16:49,333 --> 00:16:52,466 We could put whatever we're growing on the farm. 443 00:16:52,466 --> 00:16:55,566 And so that's how it all came to be. 444 00:16:55,566 --> 00:16:56,466 [Capri] That is great. 445 00:16:56,466 --> 00:16:58,266 And you know, I love the fact that 446 00:16:58,266 --> 00:17:00,333 you're doing something that's creative 447 00:17:00,333 --> 00:17:02,766 but also makes a difference for your team 448 00:17:02,766 --> 00:17:04,933 and your employees being able to earn a little extra 449 00:17:04,933 --> 00:17:06,700 and provide a living wage, too, 450 00:17:06,700 --> 00:17:08,266 which is incredibly important. 451 00:17:08,266 --> 00:17:10,766 [Katrina] Yeah, I think that it's challenging in some ways 452 00:17:10,766 --> 00:17:12,700 to live in farming communities, 453 00:17:12,700 --> 00:17:14,933 so this is what we've been doing 454 00:17:14,933 --> 00:17:17,966 to try to help our whole community rise with us. 455 00:17:19,866 --> 00:17:22,266 [Capri] Well, here's to rising with you 456 00:17:22,266 --> 00:17:23,466 and with this community. 457 00:17:25,266 --> 00:17:29,133 [Capri] From pears on a pizza to pears in a bottle. 458 00:17:32,700 --> 00:17:34,833 Caitlin Bartlemay is the head distiller 459 00:17:34,833 --> 00:17:37,033 at Clear Creek Distillery, 460 00:17:37,033 --> 00:17:39,433 and she makes a variety of European style, 461 00:17:39,433 --> 00:17:41,400 barrel aged fruit spirits, 462 00:17:41,400 --> 00:17:44,166 including a pear brandy, or eau de vie, 463 00:17:44,166 --> 00:17:46,600 the French term for the aromatic spirit. 464 00:17:49,366 --> 00:17:51,833 Not only is Caitlin using Oregon bartletts, 465 00:17:51,833 --> 00:17:54,166 but she's helping all of the rejected pears 466 00:17:54,166 --> 00:17:55,666 from the consumer processing plant 467 00:17:55,666 --> 00:17:57,066 find a higher calling. 468 00:17:57,066 --> 00:17:59,200 [Caitlin] These look a little worse for wear, 469 00:17:59,200 --> 00:18:00,966 but they're the ugly fruit. 470 00:18:00,966 --> 00:18:03,566 They're the pears that people would be less likely 471 00:18:03,566 --> 00:18:06,000 to pick off a shelf at the grocery store. 472 00:18:06,000 --> 00:18:07,233 But they taste just as good, right? 473 00:18:07,233 --> 00:18:08,166 [Caitlin] They taste exactly the same. 474 00:18:08,166 --> 00:18:09,966 Good news is, waste not, want not. 475 00:18:09,966 --> 00:18:11,033 Absolutely. 476 00:18:11,033 --> 00:18:12,600 You can use these, 477 00:18:12,600 --> 00:18:14,700 you know, the ugly fruit, like you said, 478 00:18:14,700 --> 00:18:16,000 and put it to good use 479 00:18:16,000 --> 00:18:19,466 in something that is really an interesting type of spirit. 480 00:18:19,466 --> 00:18:20,766 Yeah. 481 00:18:20,766 --> 00:18:22,766 Which, like I said, I was not particularly familiar with, 482 00:18:22,766 --> 00:18:25,333 but it comes from a European tradition. 483 00:18:25,333 --> 00:18:26,900 So, eau de vies and brandies 484 00:18:26,900 --> 00:18:28,666 have longstanding European roots. 485 00:18:28,666 --> 00:18:31,066 It's an agricultural product. 486 00:18:31,066 --> 00:18:35,000 It was the last thing that you would do in the harvest season. 487 00:18:35,000 --> 00:18:38,166 So, you would be growing all of your fruits and your vegetables. 488 00:18:38,166 --> 00:18:40,366 You would be getting to, around this time of year, 489 00:18:40,366 --> 00:18:43,700 the fall, and pears, fruit, 490 00:18:43,700 --> 00:18:46,066 they don't hold over through the winter very well. 491 00:18:46,066 --> 00:18:48,533 And so, the last thing that you did was turn it into cider 492 00:18:48,533 --> 00:18:49,633 and then distill it. 493 00:18:49,633 --> 00:18:51,633 And so it was really the final step 494 00:18:51,633 --> 00:18:53,800 in the agricultural process. 495 00:18:53,800 --> 00:18:55,500 Every farmer would have a still 496 00:18:55,500 --> 00:18:57,933 and they would be turning the leftovers of their fruit, 497 00:18:57,933 --> 00:18:59,900 of their ciders, into brandy. 498 00:18:59,900 --> 00:19:03,800 Now, how how does it actually turn from this 499 00:19:03,800 --> 00:19:05,033 to something you can drink? 500 00:19:05,033 --> 00:19:07,400 I mean, you got a lot of contraptions around you. 501 00:19:07,400 --> 00:19:08,700 They got to do something special. 502 00:19:08,700 --> 00:19:09,700 Absolutely. 503 00:19:09,700 --> 00:19:13,433 So, these are our four German pot stills. 504 00:19:13,433 --> 00:19:15,166 They're Arnold Holstein stills. 505 00:19:15,166 --> 00:19:18,433 They each hold 60 gallons of fermented mash. 506 00:19:18,433 --> 00:19:20,966 So, once the pears have finished fermenting, 507 00:19:20,966 --> 00:19:24,700 we would go ahead and pump that material into this still, 508 00:19:24,700 --> 00:19:25,866 fill it all the way to the door-- 509 00:19:25,866 --> 00:19:26,900 Right. 510 00:19:26,900 --> 00:19:28,466 --and turn the boiler on. 511 00:19:28,466 --> 00:19:31,766 The boiler then heats this bottom jacket. 512 00:19:31,766 --> 00:19:33,233 And because alcohol boils 513 00:19:33,233 --> 00:19:35,733 at a lower boiling point than water, 514 00:19:35,733 --> 00:19:38,366 the alcohol vapors starts coming off of that liquid first. 515 00:19:38,366 --> 00:19:39,733 [Capri] Right. 516 00:19:39,733 --> 00:19:41,466 [Caitlin] As it travels through the still, 517 00:19:41,466 --> 00:19:46,100 each one of these windows is a smaller distillation. 518 00:19:46,100 --> 00:19:49,100 It's a phase change between liquid and vapor. 519 00:19:51,100 --> 00:19:54,233 Wow, you know, I expected it to be like, knock me over. 520 00:19:54,233 --> 00:19:55,633 It's actually... 521 00:19:55,633 --> 00:19:58,300 It's actually quite nice and I'm surprised. 522 00:19:58,300 --> 00:19:59,933 You've surprised me. 523 00:19:59,933 --> 00:20:02,566 I want to be able to actually taste some, 524 00:20:02,566 --> 00:20:05,066 so I hope you have some that is ready to taste. 525 00:20:05,066 --> 00:20:05,966 Oh, of course. 526 00:20:05,966 --> 00:20:07,100 We never run out of pear brandy here. 527 00:20:07,933 --> 00:20:10,500 [Capri] The founder of Clear Creek, Steve McCarthy, 528 00:20:10,500 --> 00:20:12,400 said that he learned a special technique 529 00:20:12,400 --> 00:20:14,333 from eau de vie makers in France 530 00:20:14,333 --> 00:20:16,933 that the company continues to this day. 531 00:20:16,933 --> 00:20:19,566 They insert pear blossoms into bottles 532 00:20:19,566 --> 00:20:21,500 and then hang the bottles on trees 533 00:20:21,500 --> 00:20:22,966 through the growing season, 534 00:20:22,966 --> 00:20:25,766 letting the pear grow inside the bottle, 535 00:20:25,766 --> 00:20:28,633 leading to a visually unique result. 536 00:20:29,066 --> 00:20:31,733 Okay, I have never seen anything like this before. 537 00:20:31,733 --> 00:20:32,766 This is a beautiful specimen. 538 00:20:32,766 --> 00:20:33,866 Yeah. 539 00:20:33,866 --> 00:20:37,200 So, then you add the pear brandy when it's done 540 00:20:37,200 --> 00:20:39,066 to the pear in the bottle? 541 00:20:39,066 --> 00:20:40,200 Yeah, they're pulled off the trees. 542 00:20:40,200 --> 00:20:41,766 They go through a cleaning process 543 00:20:41,766 --> 00:20:44,066 to make sure that the whole inside of the bottle, 544 00:20:44,066 --> 00:20:46,233 the outside of the pear is spick and span, 545 00:20:46,233 --> 00:20:48,700 and then we add just our regular pear brandy 546 00:20:48,700 --> 00:20:49,800 on top of it. 547 00:20:49,800 --> 00:20:52,733 The pear will last forever, as far as we know, 548 00:20:52,733 --> 00:20:54,500 as long as it's covered in the brandy. 549 00:20:54,500 --> 00:20:57,700 Well, I'm sure it taste as good as it looks, so I'm ready. 550 00:20:57,700 --> 00:20:59,400 So, like we said, it's bottled to 80 proof. 551 00:20:59,400 --> 00:21:01,366 So, it's 80 proof 552 00:21:01,366 --> 00:21:04,000 pure hood river sunshine in a bottle. 553 00:21:04,000 --> 00:21:06,666 It's the best way to share bartlett pears, 554 00:21:06,666 --> 00:21:09,933 which are fairly fragile, with the entire world 555 00:21:09,933 --> 00:21:11,100 is in pear brandy. 556 00:21:11,100 --> 00:21:12,100 All right. 557 00:21:12,100 --> 00:21:15,933 Oh, my gosh, this is incredibly aromatic. 558 00:21:15,933 --> 00:21:17,600 It smells like sunshine in a glass. 559 00:21:17,600 --> 00:21:18,466 Yeah. 560 00:21:21,966 --> 00:21:23,166 That is good. 561 00:21:23,166 --> 00:21:24,633 I wasn't sure what to expect. 562 00:21:24,633 --> 00:21:26,433 There's definitely no sugar in it, 563 00:21:26,433 --> 00:21:28,500 but the sweetness of the ethanol 564 00:21:28,500 --> 00:21:32,433 and the overwhelming amount of bartlett pear flavor and aroma 565 00:21:32,433 --> 00:21:33,333 that comes through-- 566 00:21:33,333 --> 00:21:34,500 Twenty pounds. 567 00:21:34,500 --> 00:21:36,900 --your body finds a way to like, find that sweetness 568 00:21:36,900 --> 00:21:38,233 that it's looking for in the glass. 569 00:21:38,233 --> 00:21:39,333 [Capri] Mmm hmm. 570 00:21:40,933 --> 00:21:43,533 Well, you can't fake a good thing. 571 00:21:43,533 --> 00:21:44,300 And you know what? 572 00:21:44,300 --> 00:21:45,766 Doing the right thing 573 00:21:45,766 --> 00:21:49,033 is never a wrong way to approach things, right? 574 00:21:49,033 --> 00:21:51,400 So, let's have a little toast to that. 575 00:21:51,400 --> 00:21:52,400 [Caitlin] Absolutely. 576 00:21:52,400 --> 00:21:54,900 Toast to the past. 577 00:21:54,900 --> 00:21:56,866 It's a rich past and a rich future 578 00:21:56,866 --> 00:22:01,133 for some really incredible pear brandy 579 00:22:01,133 --> 00:22:02,566 and all those fruit brandies here. 580 00:22:02,566 --> 00:22:03,900 Cheers. 581 00:22:03,900 --> 00:22:05,066 -Thank you for having me. -Cheers. 582 00:22:06,533 --> 00:22:08,566 [Capri] While Clear Creek has perfected one way 583 00:22:08,566 --> 00:22:11,366 to add value to the delicious liquid pears hold... 584 00:22:15,066 --> 00:22:17,300 ...Poppy orchardist Steve Masingila 585 00:22:17,300 --> 00:22:19,400 is showing his neighbors another. 586 00:22:22,100 --> 00:22:23,900 Every fall, the Masingila family 587 00:22:23,900 --> 00:22:26,366 invites the community to their home in Hubbard 588 00:22:26,366 --> 00:22:28,533 to share the bounty of their harvest. 589 00:22:29,700 --> 00:22:31,966 Whether that's through the raw fruit itself, 590 00:22:31,966 --> 00:22:35,233 fresh pressed juice in Steve's homemade press, 591 00:22:35,233 --> 00:22:37,800 or his wife's Mary's famous pear galette. 592 00:22:39,100 --> 00:22:41,000 A galette is essentially a rustic pie 593 00:22:41,000 --> 00:22:43,366 made without a pie dish. 594 00:22:43,366 --> 00:22:45,666 First, Mary makes a pie-like crust 595 00:22:45,666 --> 00:22:47,433 and then adds bartlett pear slices 596 00:22:47,433 --> 00:22:49,100 coated with clear gel, 597 00:22:49,100 --> 00:22:51,566 a modified cornstarch that thickens cool liquids, 598 00:22:51,566 --> 00:22:54,100 mixed with sugar and nutmeg. 599 00:22:54,100 --> 00:22:56,433 She then bakes for 25 to 30 minutes 600 00:22:56,433 --> 00:22:57,900 at 400 degrees. 601 00:23:01,233 --> 00:23:03,800 Steve brought his love of pears with him from Kenya, 602 00:23:03,800 --> 00:23:07,166 where he grew up and where his family grew pears. 603 00:23:07,166 --> 00:23:10,800 He and Mary now have 25 acres of pear trees in their yard, 604 00:23:10,800 --> 00:23:13,300 but not a single one will be sold. 605 00:23:13,300 --> 00:23:16,233 They donate their fruit to food banks and schools, 606 00:23:17,266 --> 00:23:19,566 and also invite people from the community 607 00:23:19,566 --> 00:23:21,800 to participate in harvests like today, 608 00:23:21,800 --> 00:23:23,866 where a group is picking fruit for juicing. 609 00:23:27,033 --> 00:23:28,133 I'm so excited. 610 00:23:28,133 --> 00:23:30,333 This is something that I have never seen before. 611 00:23:30,333 --> 00:23:32,600 And I take it this contraption is a juicer. 612 00:23:32,600 --> 00:23:33,933 Yes, this is the juicer. 613 00:23:33,933 --> 00:23:35,266 So, we will go ahead 614 00:23:35,266 --> 00:23:37,733 and I'll start putting some pears in here. 615 00:23:37,733 --> 00:23:38,733 Okay. 616 00:23:38,733 --> 00:23:40,800 I'll start with these ones right here. 617 00:23:40,800 --> 00:23:43,766 So, the switch is over here. 618 00:23:43,766 --> 00:23:44,966 [Capri] All right. 619 00:23:44,966 --> 00:23:46,800 [juicer motor starts] [Capri] Wow. 620 00:23:46,800 --> 00:23:50,166 All the way full, we will press it down. 621 00:23:50,166 --> 00:23:51,366 I see. 622 00:23:55,333 --> 00:23:56,266 [Steve] Do you want to try it? 623 00:23:56,266 --> 00:23:57,366 [Capri] Yeah. 624 00:23:57,366 --> 00:23:59,666 I mainly just hold this up so that it doesn't, 625 00:23:59,666 --> 00:24:01,100 you know, it doesn't smash too much on me. 626 00:24:01,100 --> 00:24:02,500 Now it's all in. 627 00:24:04,100 --> 00:24:05,166 Whoo! 628 00:24:11,400 --> 00:24:12,700 Whoo! 629 00:24:13,833 --> 00:24:14,766 This is-- 630 00:24:14,766 --> 00:24:16,033 I mean, talk about fresh. 631 00:24:16,033 --> 00:24:17,266 [Steve] Yeah. Yeah. 632 00:24:17,266 --> 00:24:18,733 It does not get any fresher than this. 633 00:24:18,733 --> 00:24:19,600 [Steve] Exactly. 634 00:24:19,600 --> 00:24:20,933 So, yeah, we're going to pour it. 635 00:24:20,933 --> 00:24:24,666 We use a cheesecloth to filter some of the big pieces off that. 636 00:24:24,666 --> 00:24:26,133 [Capri] Right. Makes sense. 637 00:24:26,933 --> 00:24:29,900 Once everyone has a turn dodging pear shrapnel 638 00:24:29,900 --> 00:24:31,700 while juicing the fruit, 639 00:24:31,700 --> 00:24:34,500 Mary serves her galettes alongside the fresh juice. 640 00:24:35,433 --> 00:24:36,900 I cannot wait to dig into this. 641 00:24:38,566 --> 00:24:41,166 Oh, my gosh. 642 00:24:41,166 --> 00:24:42,600 Mmmm. 643 00:24:42,600 --> 00:24:43,466 This is really good. 644 00:24:43,466 --> 00:24:44,600 It is so good. 645 00:24:44,600 --> 00:24:47,266 I mean, there's nothing that can possibly replace 646 00:24:47,266 --> 00:24:48,366 a fresh pear. 647 00:24:48,366 --> 00:24:49,233 Yeah. 648 00:24:49,233 --> 00:24:50,433 Kudos to you. 649 00:24:50,433 --> 00:24:51,400 [Mary] Thank you. 650 00:24:51,400 --> 00:24:52,966 You can tell you've done this before. 651 00:24:55,066 --> 00:24:57,933 You grow this fruit from the heart 652 00:24:57,933 --> 00:24:59,666 and then you give it from the heart too. 653 00:25:00,766 --> 00:25:02,900 So, I want to thank you, 654 00:25:02,900 --> 00:25:05,533 and thank you for welcoming me. 655 00:25:05,533 --> 00:25:06,933 How's this galette? 656 00:25:06,933 --> 00:25:08,266 -Delicious. -Yeah? 657 00:25:10,100 --> 00:25:11,466 What about the juice? 658 00:25:12,866 --> 00:25:15,200 Thank you for welcoming me here into your community. 659 00:25:15,200 --> 00:25:16,966 You're so welcome. We're glad you came. 660 00:25:19,466 --> 00:25:21,066 [Capri] The welcoming and generous spirit 661 00:25:21,066 --> 00:25:23,633 of the Masingila family is a comfort 662 00:25:23,633 --> 00:25:26,666 not only felt but tasted. 663 00:25:30,466 --> 00:25:33,500 It's an ever present sweetness found not only in the fruit 664 00:25:33,500 --> 00:25:35,566 grown from Oregon's volcanic soil, 665 00:25:36,900 --> 00:25:39,700 or in its unique orchard-borne delicacies 666 00:25:39,700 --> 00:25:40,900 and experiences, 667 00:25:43,500 --> 00:25:46,266 but in the eyes of Oregonians themselves. 668 00:25:49,133 --> 00:25:50,466 But why take my word for it, 669 00:25:53,433 --> 00:25:56,000 when you can come experience it for yourself. 670 00:25:58,100 --> 00:26:02,033 America The Bountiful is waiting for you and me. 671 00:26:06,433 --> 00:26:09,766 For more information visit Americathebountifulshow.com. 672 00:26:14,266 --> 00:26:15,900 [announcer] America's farmers have nourished us 673 00:26:15,900 --> 00:26:17,433 for generations, 674 00:26:17,433 --> 00:26:20,266 but today they face unprecedented challenges. 675 00:26:20,833 --> 00:26:23,533 American Farmland Trust works with farmers 676 00:26:23,533 --> 00:26:25,800 to help save the land that sustains us. 677 00:26:25,800 --> 00:26:28,966 Together we can work to keep America bountiful.