1 00:00:04,566 --> 00:00:06,066 [Capri] In northern Michigan, 2 00:00:06,200 --> 00:00:08,533 summertime brings a particular sweetness 3 00:00:08,666 --> 00:00:10,233 to the lakefront breeze. 4 00:00:11,766 --> 00:00:15,200 Bright spots of red glittering amidst a forest of green. 5 00:00:15,533 --> 00:00:17,966 That is super sweet, actually. 6 00:00:18,100 --> 00:00:19,700 Wow! 7 00:00:19,833 --> 00:00:21,300 A delectable taste. 8 00:00:22,500 --> 00:00:24,166 It's the perfect bite. 9 00:00:24,300 --> 00:00:27,566 And a subtle juice when combined with unexpected flavors. 10 00:00:28,433 --> 00:00:32,000 [man] A cherry can go sweet, it can go tart, 11 00:00:32,133 --> 00:00:34,900 it can go spicy, savory. 12 00:00:35,033 --> 00:00:36,266 That's literally one of the best things 13 00:00:36,400 --> 00:00:38,400 I've ever, ever had in my whole life. 14 00:00:39,633 --> 00:00:43,066 From global cherry traditions inherited from ancestors... 15 00:00:43,200 --> 00:00:44,300 [woman] Ta dah. 16 00:00:44,433 --> 00:00:46,766 Wow, look at that color. 17 00:00:46,900 --> 00:00:49,033 ...To those treated right here in Michigan. 18 00:00:51,833 --> 00:00:54,500 Cherry culture is thriving and here to stay. 19 00:01:02,000 --> 00:01:04,366 I'm Capri Cafaro and I'm on a mission 20 00:01:04,500 --> 00:01:06,433 to uncover the incredible stories 21 00:01:06,566 --> 00:01:07,966 of the foods we grow... 22 00:01:09,166 --> 00:01:11,566 ...harvest, create... 23 00:01:12,700 --> 00:01:13,733 ...and celebrate. 24 00:01:14,533 --> 00:01:16,700 Beautiful, amazing meal. 25 00:01:16,833 --> 00:01:18,933 So, I'm traveling America's backroads 26 00:01:19,066 --> 00:01:21,566 to learn our cherished food traditions 27 00:01:21,700 --> 00:01:23,233 from those who make them possible... 28 00:01:23,366 --> 00:01:24,400 Look at that. 29 00:01:24,533 --> 00:01:26,333 ...and are helping keep them alive. 30 00:01:26,466 --> 00:01:27,933 There is so much more to learn. 31 00:01:30,000 --> 00:01:30,966 Whoa! 32 00:01:31,500 --> 00:01:33,533 [Capri] On "America the Bountiful." 33 00:01:38,800 --> 00:01:40,266 [announcer] America's farmers have nourished us 34 00:01:40,400 --> 00:01:41,833 for generations, 35 00:01:41,966 --> 00:01:45,200 but today they face unprecedented challenges. 36 00:01:45,333 --> 00:01:48,000 American Farmland Trust works with farmers 37 00:01:48,133 --> 00:01:50,366 to help save the land that sustains us. 38 00:01:50,500 --> 00:01:53,500 Together we can work to keep America bountiful. 39 00:01:57,866 --> 00:01:59,566 [Capri] The region around Traverse City 40 00:01:59,700 --> 00:02:03,233 in northern Michigan is famed for its fabulous shoreline, 41 00:02:03,366 --> 00:02:07,366 lively summer atmosphere and a unique microclimate 42 00:02:07,500 --> 00:02:11,700 that supports fruit farms and in particular, cherries. 43 00:02:15,933 --> 00:02:19,100 Michigan grows approximately 70 percent of the tart cherries 44 00:02:19,233 --> 00:02:21,033 produced in the United States. 45 00:02:23,000 --> 00:02:25,566 North of Traverse City, the King family, 46 00:02:25,700 --> 00:02:28,700 including father-son duo John and Jack, 47 00:02:28,833 --> 00:02:31,433 have been cultivating and harvesting cherries of all kinds 48 00:02:31,566 --> 00:02:33,466 for over 30 years. 49 00:02:34,700 --> 00:02:37,233 They specialize in both the Montmorency Tart 50 00:02:37,366 --> 00:02:38,700 for pressing into juice, 51 00:02:40,500 --> 00:02:42,000 and a variety of sweet cherries 52 00:02:42,133 --> 00:02:44,900 that customers can pick for themselves right off the trees. 53 00:02:46,400 --> 00:02:47,500 Tell me a little bit about 54 00:02:47,633 --> 00:02:52,933 why Michigan is so good at growing cherries. 55 00:02:53,066 --> 00:02:57,266 This is just such a well-suited region for cherries. 56 00:02:57,400 --> 00:03:00,233 We've got this fabulous microclimate here in Michigan 57 00:03:00,366 --> 00:03:03,066 that's based on these glacially formed hills 58 00:03:03,200 --> 00:03:04,466 that run north and south. 59 00:03:04,600 --> 00:03:07,700 And then that steep hill allows the cold air to roll downhill 60 00:03:07,833 --> 00:03:09,733 away from our sensitive crops. 61 00:03:09,866 --> 00:03:11,366 At the same time, 62 00:03:11,500 --> 00:03:14,800 Lake Michigan holds so much heat when we're cold sensitive 63 00:03:14,933 --> 00:03:17,033 and we have a predominant southwest wind 64 00:03:17,166 --> 00:03:18,200 that'll pick that heat up 65 00:03:18,333 --> 00:03:21,033 and bring it into the orchard to protect us. 66 00:03:21,166 --> 00:03:23,466 And then, when we're heat sensitive, 67 00:03:23,600 --> 00:03:26,033 it'll actually pick up cool air and bring it into the orchard 68 00:03:26,166 --> 00:03:27,733 to keep us from overheating. 69 00:03:27,866 --> 00:03:30,433 So, it's like nature's way of circulating the air 70 00:03:30,566 --> 00:03:31,600 and making sure everything 71 00:03:31,733 --> 00:03:34,000 kind of runs the way it's supposed to, 72 00:03:34,133 --> 00:03:35,200 for the cherries at least. 73 00:03:35,333 --> 00:03:36,300 Absolutely. 74 00:03:36,433 --> 00:03:37,866 It moderates the highs and lows. 75 00:03:38,000 --> 00:03:39,200 These are sweet cherries. 76 00:03:39,333 --> 00:03:40,400 Okay. 77 00:03:40,533 --> 00:03:42,600 [Jack] And while the area is known for tart cherries, 78 00:03:42,733 --> 00:03:44,566 people come for sweet cherries. 79 00:03:44,700 --> 00:03:46,433 They're crunchy. They're delicious. 80 00:03:46,566 --> 00:03:47,966 They're just super juicy. 81 00:03:48,100 --> 00:03:49,966 And we're looking for a really dark color. 82 00:03:50,100 --> 00:03:51,233 Like, if they're looking bright red, 83 00:03:51,366 --> 00:03:52,466 they're not quite ripe. 84 00:03:52,600 --> 00:03:54,733 We want them to be that really, really dark color. 85 00:03:54,866 --> 00:03:55,733 This is pretty dark. 86 00:03:55,866 --> 00:03:57,100 [Jack] That would be a great one to try. 87 00:03:57,233 --> 00:03:58,500 [Capri] All right, I'm going to give this one a shot. 88 00:04:00,733 --> 00:04:02,366 That is super sweet actually. 89 00:04:02,500 --> 00:04:03,833 Wow! 90 00:04:03,966 --> 00:04:06,066 [Capri] The King's cultivate a diverse array 91 00:04:06,200 --> 00:04:07,933 of sweet cherry trees 92 00:04:08,066 --> 00:04:10,200 all of which begin to ripen in early July. 93 00:04:11,033 --> 00:04:12,800 These are called light sweet cherries. 94 00:04:12,933 --> 00:04:14,466 There are several varieties, 95 00:04:14,600 --> 00:04:18,400 but they pollinate the black cherries and vice versa. 96 00:04:18,533 --> 00:04:21,066 This is a newer light sweet variety called Radiance Pearl. 97 00:04:21,200 --> 00:04:22,366 Oh, wow. 98 00:04:22,500 --> 00:04:25,600 This is actually, in some ways, sweeter. 99 00:04:25,733 --> 00:04:27,133 [John] They can be sweeter, yeah. 100 00:04:27,266 --> 00:04:29,166 It's starting to become really popular. 101 00:04:29,300 --> 00:04:31,600 People are excited about them. 102 00:04:32,700 --> 00:04:33,900 [Capri] During harvest season, 103 00:04:34,033 --> 00:04:36,566 teams of skilled workers harvest cherries in teams. 104 00:04:37,800 --> 00:04:40,400 Pedro Francisco leads the entire harvest operation 105 00:04:40,533 --> 00:04:41,933 here at King Orchards 106 00:04:42,066 --> 00:04:43,933 and he has a lifetime of experience 107 00:04:44,066 --> 00:04:47,333 in harvesting the very best crop from these delicate trees. 108 00:04:48,466 --> 00:04:49,900 I know I'm going to learn a lot from you Pedro 109 00:04:50,033 --> 00:04:51,000 because I understand 110 00:04:51,133 --> 00:04:52,900 you've been doing this for a really long time. 111 00:04:53,033 --> 00:04:54,066 [Pedro] Thirty-eight years. 112 00:04:54,200 --> 00:04:56,433 [Capri] Thirty-eight years right here on this farm 113 00:04:56,566 --> 00:04:57,866 with this family. 114 00:04:58,000 --> 00:04:58,966 Yep. 115 00:04:59,100 --> 00:05:00,166 [Capri] That's incredible. 116 00:05:00,333 --> 00:05:02,600 So, you're basically part of the family at this point. 117 00:05:02,733 --> 00:05:04,233 [Pedro] You could say that. 118 00:05:04,366 --> 00:05:05,433 Yep. 119 00:05:05,566 --> 00:05:07,766 [Capri] And you are basically running the operation, 120 00:05:07,900 --> 00:05:09,566 running the harvest operation and the crew, yeah? 121 00:05:09,700 --> 00:05:10,833 [Pedro] Yes. Yes. 122 00:05:10,966 --> 00:05:14,300 So, when you're trying to pick these particular cherries, 123 00:05:14,433 --> 00:05:15,333 what are you looking for? 124 00:05:15,466 --> 00:05:16,966 Do you pick them one by one? 125 00:05:17,100 --> 00:05:17,966 Show me. 126 00:05:18,100 --> 00:05:19,366 No, we pick them-- 127 00:05:19,500 --> 00:05:22,566 We see here, we have this cracked one and small one. 128 00:05:22,700 --> 00:05:23,833 We don't pick the small one 129 00:05:23,966 --> 00:05:27,133 because we only go for the bigger one. 130 00:05:27,266 --> 00:05:28,466 So, how long would it take 131 00:05:28,600 --> 00:05:31,800 for you to get all the cherries off the tree that you need? 132 00:05:31,933 --> 00:05:37,733 These trees take about maybe at least 10 minutes 133 00:05:37,866 --> 00:05:39,533 or 15 minutes to finish picking these. 134 00:05:39,666 --> 00:05:40,700 I feel like that's fast. 135 00:05:40,833 --> 00:05:41,866 Yeah. 136 00:05:44,100 --> 00:05:45,700 [Capri] See, I can't believe you're saying this 10 minutes. 137 00:05:45,833 --> 00:05:47,266 I'm like, taking forever over here. 138 00:05:48,633 --> 00:05:50,400 I'm getting leaves. 139 00:05:50,533 --> 00:05:51,866 I do not have the skills. 140 00:05:52,000 --> 00:05:52,933 I'm going to need to come out here 141 00:05:53,066 --> 00:05:54,166 and do an internship. 142 00:05:55,833 --> 00:05:58,000 Sweet cherries are a major attraction in the region 143 00:05:58,133 --> 00:05:59,300 when they are in season. 144 00:06:01,033 --> 00:06:02,300 But the variety of cherry 145 00:06:02,433 --> 00:06:04,733 for which northern Michigan is most famous 146 00:06:04,866 --> 00:06:06,966 is on a different flavor spectrum, 147 00:06:07,133 --> 00:06:08,766 the Montmorency Tart. 148 00:06:10,366 --> 00:06:12,600 Ripening a few weeks after its sweet cousins, 149 00:06:12,733 --> 00:06:15,900 the Montmorency has been grown here for over a century 150 00:06:16,033 --> 00:06:19,233 because of its tart flavor and jelly-like consistency. 151 00:06:21,433 --> 00:06:24,066 Most of ours, we like to put into cherry juice concentrate. 152 00:06:24,200 --> 00:06:28,133 It is the best way to preserve lots and lots of cherries. 153 00:06:28,266 --> 00:06:31,533 And it brings the most amount of nutrients 154 00:06:31,666 --> 00:06:33,866 and it's the easiest to use. 155 00:06:34,000 --> 00:06:35,033 In fact, this is a little bit of our 156 00:06:35,166 --> 00:06:36,666 tart cherry juice concentrate right here. 157 00:06:36,800 --> 00:06:38,766 If you hold your finger out, I'll give you a little taste. 158 00:06:40,633 --> 00:06:41,866 Oh, that is tart. 159 00:06:42,000 --> 00:06:43,366 Wow. 160 00:06:43,500 --> 00:06:44,600 Yeah, it's super flavorful. 161 00:06:44,733 --> 00:06:45,733 I've never had this before. 162 00:06:45,866 --> 00:06:46,733 It's really good. 163 00:06:46,866 --> 00:06:47,933 And the deep red color 164 00:06:48,066 --> 00:06:50,233 actually is part of what gives it all its nutrients. 165 00:06:50,366 --> 00:06:51,233 Interesting. 166 00:06:51,366 --> 00:06:53,033 So, that's the concentrate here. 167 00:06:53,166 --> 00:06:54,400 What is-- 168 00:06:54,533 --> 00:06:57,333 This looks pretty dark as well, but not quite as dark as that. 169 00:06:57,466 --> 00:06:58,600 Not quite as dark. 170 00:06:58,733 --> 00:07:01,233 And so, this is a one part concentrate to seven parts water 171 00:07:01,366 --> 00:07:02,933 for the actual cherry juice. 172 00:07:03,066 --> 00:07:04,233 Okay. I'll give this a try. 173 00:07:04,366 --> 00:07:06,700 And it is cherry and beautiful. 174 00:07:08,700 --> 00:07:10,866 That is the most refreshing thing I've ever had. 175 00:07:11,000 --> 00:07:13,400 And it's one of the highest natural sources of melatonin. 176 00:07:13,533 --> 00:07:16,633 So, it's great for sleep, it's great for muscle recovery. 177 00:07:16,766 --> 00:07:19,300 We sell to a lot of athletes and sports teams. 178 00:07:19,433 --> 00:07:21,900 Well, I love anything that checks both boxes. 179 00:07:22,033 --> 00:07:24,066 It tastes good and good for you. 180 00:07:24,200 --> 00:07:26,000 Now, that's a little bit lighter than this. 181 00:07:26,133 --> 00:07:29,100 And it seems like it's also a bit carbonated. 182 00:07:29,233 --> 00:07:30,433 So, what's the difference? 183 00:07:30,566 --> 00:07:33,233 So, this is one of the farm's hard ciders. 184 00:07:33,366 --> 00:07:34,600 -Oh, hard cider. -Yeah. 185 00:07:34,733 --> 00:07:38,633 And it's apple based and then we flavor it 186 00:07:38,766 --> 00:07:41,600 with a little tart cherry to add that tart zing to it. 187 00:07:41,733 --> 00:07:42,733 Okay. 188 00:07:45,600 --> 00:07:47,333 Oh, I love that. 189 00:07:47,466 --> 00:07:49,333 Because actually it's more dry than sweet. 190 00:07:49,466 --> 00:07:50,533 Yes. 191 00:07:50,666 --> 00:07:53,733 You know sometimes ciders can be a bit abrasive 192 00:07:53,866 --> 00:07:56,066 And I feel like that the tart cherry kind of rounds it out. 193 00:07:56,200 --> 00:07:57,066 I love this. 194 00:07:57,200 --> 00:07:59,233 [Jack] Oh yeah, it's a great combination. 195 00:08:00,500 --> 00:08:02,033 This is a Balaton tart cherry. 196 00:08:02,166 --> 00:08:05,033 It's an Eastern European tart cherry with a thicker skin. 197 00:08:05,166 --> 00:08:07,533 It's perfect for eating fresh. 198 00:08:10,400 --> 00:08:11,600 You're not joking. 199 00:08:11,733 --> 00:08:12,666 Oh, yeah. 200 00:08:12,800 --> 00:08:15,766 I can feel that tart on the back of my tongue. 201 00:08:15,900 --> 00:08:17,966 They're such big hits at a party. 202 00:08:18,100 --> 00:08:19,700 When I bring them places, 203 00:08:19,833 --> 00:08:21,233 where people just can't stop eating them. 204 00:08:21,366 --> 00:08:22,233 They're so delicious. 205 00:08:22,366 --> 00:08:23,333 I can see that. 206 00:08:23,466 --> 00:08:25,166 Sweet and tart is my absolute favorite thing. 207 00:08:25,300 --> 00:08:28,966 And I can imagine folks in Eastern Europe 208 00:08:29,100 --> 00:08:32,700 just going to the tree picking these off and enjoying them. 209 00:08:32,833 --> 00:08:34,366 And one cool thing that I heard once 210 00:08:34,500 --> 00:08:37,600 is that if you go and find the ancient Roman roads, 211 00:08:37,733 --> 00:08:41,400 there's cherries growing up and down along them 212 00:08:41,533 --> 00:08:43,866 because the soldiers would eat them as they walk 213 00:08:44,000 --> 00:08:46,000 and spit them along the sides of the roads 214 00:08:46,133 --> 00:08:48,200 and now these ancient trees are hanging out there. 215 00:08:48,333 --> 00:08:51,633 If I throw this pit somewhere, am I going to get a tree? 216 00:08:51,766 --> 00:08:54,133 Well, something may grow, 217 00:08:54,266 --> 00:08:56,100 that's going to depend on your green thumb. 218 00:09:00,666 --> 00:09:03,000 [Capri] The popularity of the tart cherry throughout Europe 219 00:09:03,133 --> 00:09:05,033 is what inspired European settlers 220 00:09:05,166 --> 00:09:06,466 to first plant the trees 221 00:09:06,600 --> 00:09:08,700 in the greater Traverse City area of Michigan 222 00:09:08,833 --> 00:09:10,566 in the mid-19th Century. 223 00:09:12,566 --> 00:09:15,366 Many of those European tart cherry culinary traditions 224 00:09:15,500 --> 00:09:18,366 continue throughout the region to this day. 225 00:09:19,566 --> 00:09:23,433 Case in point, Romanian native, Rodica Godlewski, 226 00:09:23,566 --> 00:09:25,900 uses them to make a beloved summertime soup 227 00:09:26,033 --> 00:09:27,300 from her home country. 228 00:09:28,500 --> 00:09:30,566 It is a sour cherry soup and I know it sounds weird, 229 00:09:30,700 --> 00:09:32,400 but I grew up with this. 230 00:09:32,533 --> 00:09:34,533 You are from Romania, right? 231 00:09:34,666 --> 00:09:37,233 I'm from Romania on the western part of the country 232 00:09:37,366 --> 00:09:38,966 and that borders Hungary. 233 00:09:39,100 --> 00:09:42,033 The soup is also Hungarian origin, 234 00:09:42,166 --> 00:09:43,766 however, the neighboring countries 235 00:09:43,900 --> 00:09:45,866 have adopted it to their liking. 236 00:09:46,000 --> 00:09:48,066 So yeah, my grandmother and my mother 237 00:09:48,200 --> 00:09:49,500 would make it all the time. 238 00:09:49,633 --> 00:09:51,900 And I do enjoy to make it every summer 239 00:09:52,033 --> 00:09:54,133 when sour cherries are in season. 240 00:09:54,266 --> 00:09:57,166 Well, we are in prime cherry season. 241 00:09:57,300 --> 00:09:58,966 So, tell me a little bit about the ingredients you have 242 00:09:59,100 --> 00:10:00,766 and what we're going to do to make this soup. 243 00:10:00,900 --> 00:10:03,466 So, we have just water. 244 00:10:03,600 --> 00:10:08,000 We're going to add some sour cherries which I pitted before. 245 00:10:08,133 --> 00:10:09,933 Then we have our spices. 246 00:10:10,066 --> 00:10:13,833 So, we have vanilla beans, a few cloves, whole cloves, 247 00:10:13,966 --> 00:10:17,333 and then cinnamon and nutmeg, and a little salt. 248 00:10:17,466 --> 00:10:20,566 And a few orange rinds, yeah. 249 00:10:20,700 --> 00:10:21,966 You can always use lemon. 250 00:10:22,100 --> 00:10:23,200 It's not set in stone. 251 00:10:23,333 --> 00:10:24,833 How does the citrus work with the cherries? 252 00:10:24,966 --> 00:10:27,766 It gives it the extra freshness to the citrus. 253 00:10:27,900 --> 00:10:28,833 That makes sense. 254 00:10:28,966 --> 00:10:30,033 It enhances the flavor. 255 00:10:30,166 --> 00:10:34,266 And then our sugars, brown sugar and vanilla sugar. 256 00:10:34,400 --> 00:10:36,366 We have some lemon juice and-- 257 00:10:36,500 --> 00:10:37,366 And flour. 258 00:10:37,500 --> 00:10:38,466 Let me guess, thickening agent? 259 00:10:38,600 --> 00:10:39,933 Yeah, it's a thickening agent. 260 00:10:40,066 --> 00:10:42,766 You can use flour, you know, but I have corn starch. 261 00:10:42,900 --> 00:10:49,666 We're going to turn our stove on medium heat about there 262 00:10:49,800 --> 00:10:52,400 and then we have our medium-sized pot 263 00:10:52,533 --> 00:10:54,166 to which we're going to add the water. 264 00:10:58,366 --> 00:11:02,666 And then we're adding our cherries, or sour cherries, 265 00:11:02,800 --> 00:11:03,766 whatever you have on hand. 266 00:11:03,900 --> 00:11:06,800 Yeah, so what would it traditionally be called 267 00:11:06,933 --> 00:11:09,066 that isn't just sour cherry soup? 268 00:11:09,200 --> 00:11:11,000 It's called Supa De Visinata. 269 00:11:11,133 --> 00:11:12,433 Supa De Visinata. 270 00:11:12,566 --> 00:11:16,066 So supa means "soup" and then visinata means "sour cherries." 271 00:11:16,200 --> 00:11:17,200 [Capri] Okay. 272 00:11:17,333 --> 00:11:19,700 [Rodica] Romanian cooking is based a lot on spices. 273 00:11:19,833 --> 00:11:21,666 We use a lot of spices. 274 00:11:21,800 --> 00:11:23,133 And then you're going to put in the orange rinds. 275 00:11:23,266 --> 00:11:24,500 Yeah, we're going to put the orange rinds 276 00:11:24,633 --> 00:11:25,900 and allow it to cook. 277 00:11:26,033 --> 00:11:28,366 So, tell me a little bit about maybe the significance 278 00:11:28,500 --> 00:11:30,200 of this kind of soup? 279 00:11:30,333 --> 00:11:33,066 When would it be served in Romania? 280 00:11:33,200 --> 00:11:34,100 When did you eat it? 281 00:11:34,233 --> 00:11:36,133 Was it for special occasions or every day? 282 00:11:36,266 --> 00:11:39,533 When would you see this particular soup come out? 283 00:11:39,666 --> 00:11:41,500 I think during sour cherry season 284 00:11:41,633 --> 00:11:43,200 it would be an everyday thing. 285 00:11:43,333 --> 00:11:46,666 And growing up as a child with a sweet tooth, 286 00:11:46,800 --> 00:11:48,766 given this soup is on the sweeter side, 287 00:11:48,900 --> 00:11:51,966 you always enjoy sitting down and seeing this is on the menu. 288 00:11:52,100 --> 00:11:53,233 It's boiling now. I see it. 289 00:11:53,366 --> 00:11:54,366 It is boiling. 290 00:11:54,500 --> 00:11:55,733 It's getting happy. 291 00:11:55,866 --> 00:11:57,066 I'm starting to smell it more. 292 00:11:57,200 --> 00:11:58,666 We want to add our sugars. 293 00:11:58,800 --> 00:11:59,666 [Capri] Yep. 294 00:11:59,800 --> 00:12:00,866 And so, you want to give it a good stir 295 00:12:01,000 --> 00:12:02,300 and then allow it to simmer 296 00:12:02,433 --> 00:12:04,800 for about another five minutes or so. 297 00:12:06,533 --> 00:12:07,633 Oh, I love. 298 00:12:07,766 --> 00:12:09,733 I can already see the red. 299 00:12:09,866 --> 00:12:10,733 The color. 300 00:12:10,866 --> 00:12:13,300 The color just coming through. 301 00:12:13,433 --> 00:12:14,633 [Rodica] This is served chilled. 302 00:12:14,766 --> 00:12:19,033 So, it's perfect for an appetizer at the luncheon 303 00:12:19,166 --> 00:12:21,800 or a dinner in summer. 304 00:12:21,933 --> 00:12:23,966 But you can even use it as a dessert. 305 00:12:26,033 --> 00:12:28,166 Boy, now this is really boiling now. 306 00:12:28,300 --> 00:12:31,300 So, it looks like it's getting close to being ready. 307 00:12:31,433 --> 00:12:32,500 Is there anything else we need to do? 308 00:12:32,633 --> 00:12:33,700 Almost there. 309 00:12:33,833 --> 00:12:35,966 So, we're just going to add some frozen whip cream. 310 00:12:36,100 --> 00:12:37,900 Okay I can help you out there. 311 00:12:38,033 --> 00:12:39,666 So, we're going to allow it to fully melt 312 00:12:39,800 --> 00:12:41,566 and then at this point the soup is done. 313 00:12:42,266 --> 00:12:44,866 Then we're just going to allow it after that to cool off 314 00:12:45,000 --> 00:12:46,966 and then serve it. 315 00:12:47,800 --> 00:12:50,466 [Capri] In Romania, tart cherries are also used 316 00:12:50,600 --> 00:12:52,400 in a traditional fermentation process 317 00:12:52,533 --> 00:12:54,100 with alcohol and sugar 318 00:12:54,233 --> 00:12:56,933 to make a sour cherry brandy called visinata, 319 00:12:57,066 --> 00:12:59,933 a homemade delicacy with no official recipe. 320 00:13:00,633 --> 00:13:02,300 [Rodica] So, it is a very basic drink. 321 00:13:02,433 --> 00:13:06,433 It's made with sour cherries, sugar and alcohol. 322 00:13:06,566 --> 00:13:07,800 So, what you want to do is, 323 00:13:07,933 --> 00:13:09,866 you weigh your sour cherries and your sugar 324 00:13:10,000 --> 00:13:11,633 and then you start layering. 325 00:13:11,766 --> 00:13:13,733 You know, you want to have the same weight in sour cherries 326 00:13:13,866 --> 00:13:15,066 and in sugar. 327 00:13:15,200 --> 00:13:16,333 After you've done that, 328 00:13:16,466 --> 00:13:17,700 and you used all your ingredients, 329 00:13:17,833 --> 00:13:20,466 you want to set that up in the sun for a couple of days 330 00:13:20,600 --> 00:13:22,000 until the fermentation process starts. 331 00:13:22,133 --> 00:13:23,200 Oh. 332 00:13:23,333 --> 00:13:26,100 [Rodica] And after that, you want to pour your alcohol. 333 00:13:26,233 --> 00:13:28,500 You want to keep it in the dark place 334 00:13:28,633 --> 00:13:31,466 for about four, five months. 335 00:13:31,600 --> 00:13:34,433 In Romania, you can make a drink out of everything. 336 00:13:34,566 --> 00:13:36,733 You can use plums. You can use apples. 337 00:13:36,866 --> 00:13:38,366 You can use whatever. 338 00:13:38,500 --> 00:13:40,800 But I specifically enjoy this one. 339 00:13:40,933 --> 00:13:44,933 Again, the sour cherries give that specific flavor. 340 00:13:45,066 --> 00:13:47,166 Also, let me give this a try. 341 00:13:47,800 --> 00:13:48,766 Oh! 342 00:13:51,333 --> 00:13:52,566 That's nice. 343 00:13:52,700 --> 00:13:53,766 That's nice. 344 00:13:53,900 --> 00:13:54,900 I didn't know what to expect. 345 00:13:55,033 --> 00:13:57,433 You're right, it is sweet, 346 00:13:57,566 --> 00:14:00,133 but it has a little bit of a kick. 347 00:14:00,266 --> 00:14:02,400 It's not too sour. 348 00:14:02,533 --> 00:14:04,133 So, that's probably-- 349 00:14:04,266 --> 00:14:05,400 You would think it would be. 350 00:14:05,533 --> 00:14:09,400 --why you need the equal amount of sugar and cherries 351 00:14:09,533 --> 00:14:10,733 because it does provide that balance. 352 00:14:10,866 --> 00:14:11,900 Yeah. 353 00:14:12,033 --> 00:14:13,566 Is this something that folks usually make at home? 354 00:14:13,700 --> 00:14:15,633 Yeah, everybody makes it at home, yeah. 355 00:14:15,766 --> 00:14:17,233 Everybody makes it at home and you still make it here. 356 00:14:17,366 --> 00:14:18,666 -That is amazing. -I still make it here. 357 00:14:18,800 --> 00:14:20,166 Ta-da. 358 00:14:20,300 --> 00:14:22,833 [Capri] Wow, look at that color. 359 00:14:22,966 --> 00:14:24,000 [Rodica] Isn't it amazing? 360 00:14:24,133 --> 00:14:25,666 [Capri] Absolutely beautiful. 361 00:14:28,900 --> 00:14:30,600 Rodica likes to serve lime yogurt 362 00:14:30,733 --> 00:14:32,033 with her cherry soup. 363 00:14:33,066 --> 00:14:35,866 Okay, the moment I have been waiting for. 364 00:14:36,000 --> 00:14:38,433 I want to get a cherry in. 365 00:14:38,566 --> 00:14:40,666 I want to get the yogurt in. 366 00:14:40,800 --> 00:14:42,333 I want that perfect bite. 367 00:14:44,266 --> 00:14:46,966 Mmm, that is good. 368 00:14:47,100 --> 00:14:48,133 What do you think? 369 00:14:48,266 --> 00:14:51,333 I know, again I never know what to expect sometimes, 370 00:14:51,466 --> 00:14:53,933 and this is something I've never had before. 371 00:14:54,066 --> 00:14:55,800 It is fantastic. 372 00:14:55,933 --> 00:15:00,166 I can taste the nutmeg, the star, anise, 373 00:15:00,300 --> 00:15:01,566 the vanilla is bringing out, 374 00:15:01,700 --> 00:15:04,966 and then when you get a full cherry, it like, just, 375 00:15:05,100 --> 00:15:07,133 it like tingles in the back of your mouth. 376 00:15:07,266 --> 00:15:08,666 It's just unbelievable. 377 00:15:08,800 --> 00:15:10,766 So, what do you think, is it more sweeter, or sour? 378 00:15:12,466 --> 00:15:14,466 It is like a perfect balance of both. 379 00:15:14,600 --> 00:15:17,933 I would say that it's a little bit more sour 380 00:15:18,066 --> 00:15:19,900 when you get the cherry 381 00:15:20,033 --> 00:15:21,866 and you take the lime yogurt together. 382 00:15:22,000 --> 00:15:24,966 So, if you have a cherry piece and that lime yogurt, 383 00:15:25,100 --> 00:15:26,566 it brings out that brightness. 384 00:15:26,700 --> 00:15:28,200 Perfect combo, isn't it? 385 00:15:28,333 --> 00:15:30,566 It's a perfect combo. 386 00:15:32,600 --> 00:15:33,466 Well done. 387 00:15:33,600 --> 00:15:35,233 So, how do you say cheers in Romanian? 388 00:15:35,366 --> 00:15:36,700 -Noroc. -Noroc. 389 00:15:36,833 --> 00:15:37,866 Noroc. 390 00:15:39,833 --> 00:15:41,433 [Capri] Here in Michigan in early July, 391 00:15:41,566 --> 00:15:43,433 the dinner table isn't the only place 392 00:15:43,566 --> 00:15:44,866 you'll find this vibrant fruit 393 00:15:45,000 --> 00:15:47,066 being thoroughly enjoyed and celebrated. 394 00:15:47,200 --> 00:15:49,066 [announcer] On your mark, get set, go. 395 00:15:49,200 --> 00:15:51,233 [cheering] 396 00:15:51,366 --> 00:15:52,433 You've got to cheer them on. 397 00:15:52,566 --> 00:15:54,133 [cheering] 398 00:15:54,266 --> 00:15:55,733 Okay, it looks like we've got our winner. 399 00:15:58,066 --> 00:16:00,133 [Capri] The annual National Cherry Festival 400 00:16:00,266 --> 00:16:01,400 in Traverse City 401 00:16:01,533 --> 00:16:03,666 is the largest celebration of cherries in the state. 402 00:16:06,200 --> 00:16:07,833 [announcer] Oh, look at it. 403 00:16:07,966 --> 00:16:11,533 [Capri] This is Kat Paye's 8th festival as executive director, 404 00:16:11,666 --> 00:16:13,066 but she's been involved with the festival 405 00:16:13,200 --> 00:16:14,866 for more than three decades. 406 00:16:15,866 --> 00:16:18,666 So, what goes into organizing something this big 407 00:16:18,800 --> 00:16:20,266 that's gone on for this long? 408 00:16:20,400 --> 00:16:22,400 Well, we have an amazing team 409 00:16:22,533 --> 00:16:25,033 with staff, and interns and volunteers alike 410 00:16:25,166 --> 00:16:26,633 that spend year-round time 411 00:16:26,766 --> 00:16:29,433 to put the entire National Cherry Festival together. 412 00:16:29,566 --> 00:16:31,800 Over 150 events, over 8 days 413 00:16:31,933 --> 00:16:34,000 and anything and everything that you could imagine 414 00:16:34,133 --> 00:16:35,366 that has a cherry in it. 415 00:16:35,500 --> 00:16:36,466 So, we have everything 416 00:16:36,600 --> 00:16:38,100 from the fresh cherry to the dried cherry, 417 00:16:38,233 --> 00:16:39,633 to the milk chocolate covered cherry 418 00:16:39,766 --> 00:16:41,633 to the dark chocolate covered cherry 419 00:16:41,766 --> 00:16:42,833 to the cherry jerky, 420 00:16:42,966 --> 00:16:45,433 to the cherry fudge, cherry vinaigrette. 421 00:16:45,566 --> 00:16:46,433 There's not enough. 422 00:16:46,566 --> 00:16:48,200 Cherry barbecue sauce. It keeps going. 423 00:16:48,333 --> 00:16:50,100 Okay, I want all of those things, 424 00:16:50,233 --> 00:16:53,400 but if there's one thing that I can't miss 425 00:16:53,533 --> 00:16:56,800 while I'm here in Traverse City at the National Cherry Festival 426 00:16:56,933 --> 00:16:58,700 what do you suggest? 427 00:16:58,833 --> 00:17:03,300 It is absolutely a signature cherry crumb pie flurry. 428 00:17:03,433 --> 00:17:07,066 It is an entire slice of our famous cherry crumb pie 429 00:17:07,200 --> 00:17:08,700 put into a cup with vanilla ice cream 430 00:17:08,833 --> 00:17:10,400 and mixed up with a flurry machine. 431 00:17:14,733 --> 00:17:15,733 One for each of you. 432 00:17:15,866 --> 00:17:17,333 And it basically, it's everything. 433 00:17:17,466 --> 00:17:18,466 Oh, this is so awesome. 434 00:17:18,600 --> 00:17:19,700 The crust, the crumb topping, the filling, 435 00:17:19,833 --> 00:17:20,966 everything spun up together. 436 00:17:21,100 --> 00:17:22,000 I can see that. 437 00:17:22,133 --> 00:17:23,300 So, it's a chunky affair. 438 00:17:23,433 --> 00:17:24,300 I like that. 439 00:17:24,433 --> 00:17:25,333 That's pretty good. 440 00:17:25,466 --> 00:17:26,966 Ah hahaha. Mess, mess, mess. 441 00:17:28,200 --> 00:17:29,066 Mmmm. 442 00:17:29,200 --> 00:17:30,600 I'll have a small taste with you. 443 00:17:32,733 --> 00:17:33,866 That is good. 444 00:17:34,000 --> 00:17:35,733 It's tart cherries with the sweetness of the ice cream. 445 00:17:35,866 --> 00:17:37,200 I was just going to ask you, tart cherries. 446 00:17:37,333 --> 00:17:39,300 And then a little bit of texture with that crust. 447 00:17:40,566 --> 00:17:41,866 It's the perfect bite. 448 00:17:42,000 --> 00:17:43,466 Yeah. 449 00:17:43,600 --> 00:17:45,800 You, my friend, are a genius. 450 00:17:45,933 --> 00:17:49,066 But I want to try my hand at one of these contests 451 00:17:49,200 --> 00:17:50,333 you were talking about. 452 00:17:51,200 --> 00:17:53,366 Having the experience of spitting a pit 453 00:17:53,500 --> 00:17:57,166 at the National Cherry Festival is the ultimate experience. 454 00:17:57,300 --> 00:17:58,266 You can do it too, so go ahead. 455 00:17:58,400 --> 00:17:59,400 Let's see what you can do. 456 00:17:59,533 --> 00:18:00,866 I got one. 457 00:18:03,533 --> 00:18:06,400 Look at this, 24 feet, 6 inches. 458 00:18:06,533 --> 00:18:07,933 You did better all the way down. 459 00:18:08,066 --> 00:18:09,433 -All right. -Thank you. 460 00:18:09,566 --> 00:18:10,533 -Thank you. -Thank you. 461 00:18:10,666 --> 00:18:11,833 Good job! 462 00:18:13,333 --> 00:18:15,533 [Capri] While the National Cherry Festival finds fun ways 463 00:18:15,666 --> 00:18:18,433 to celebrate the cherry for one week each summer, 464 00:18:18,566 --> 00:18:21,466 there's a place just to the west of Traverse City 465 00:18:21,600 --> 00:18:24,500 that celebrates the fruit all year long. 466 00:18:25,833 --> 00:18:26,900 Glen Arbor native, 467 00:18:27,033 --> 00:18:29,000 Bob Sutherland founded the Cherry Republic 468 00:18:29,133 --> 00:18:31,400 nearly 30 years ago on the motto, 469 00:18:31,533 --> 00:18:35,133 "Life, liberty, beaches and pie." 470 00:18:37,000 --> 00:18:38,166 Bob, I have to admit 471 00:18:38,300 --> 00:18:41,000 I have never seen a place like this ever. 472 00:18:41,133 --> 00:18:44,566 It is like a palace of cherries, a cathedral to cherries, 473 00:18:44,700 --> 00:18:48,333 and it's my understanding that it all started 474 00:18:48,466 --> 00:18:52,366 with a little bit of entrepreneurship and a dream 475 00:18:52,500 --> 00:18:55,733 with a t-shirt in what, the trunk of your car? 476 00:18:55,866 --> 00:18:58,400 Yeah, I don't think I could say a humbler beginning 477 00:18:58,533 --> 00:19:01,666 then coming up with this great t-shirt idea 478 00:19:01,800 --> 00:19:03,333 of the cherry republic 479 00:19:03,466 --> 00:19:05,933 and recognizing this cherry growing region 480 00:19:06,066 --> 00:19:07,333 as its own country. 481 00:19:07,466 --> 00:19:09,733 I grew up around cherry farmers. 482 00:19:09,866 --> 00:19:13,333 I've been on those orchards and running down those roads 483 00:19:13,466 --> 00:19:17,600 and you make a connection not only to these trees, 484 00:19:17,733 --> 00:19:21,700 to these people, to this land that you just want to share 485 00:19:21,833 --> 00:19:23,233 with the rest of the world. 486 00:19:23,366 --> 00:19:26,066 And from that little beginning running t-shirts all over, 487 00:19:26,200 --> 00:19:29,133 I started a few more items and a few more items 488 00:19:29,266 --> 00:19:33,500 and pretty soon I had set up a storefront 489 00:19:33,633 --> 00:19:38,400 and that store expanded and it did gardens and a winery. 490 00:19:38,533 --> 00:19:41,900 And this is what you see today, a complete labor of love. 491 00:19:42,033 --> 00:19:44,300 An expression of northern Michigan. 492 00:19:46,000 --> 00:19:49,300 [Capri] Cherries seem to be one of the most adaptable fruits 493 00:19:49,433 --> 00:19:51,733 when it comes to adding into different flavors. 494 00:19:51,866 --> 00:19:53,400 What's some of your favorites? 495 00:19:53,533 --> 00:19:55,733 Boy, cherry salsa. 496 00:19:55,866 --> 00:20:00,366 Our cherry pie took us two years to figure out. 497 00:20:00,500 --> 00:20:04,966 Oh man, cherry salad dressing to barbecue sauce. 498 00:20:05,100 --> 00:20:06,366 I could go on and on. 499 00:20:06,500 --> 00:20:07,533 Well, you could. 500 00:20:07,666 --> 00:20:09,566 And I want to taste as many of them as I can. 501 00:20:09,700 --> 00:20:11,966 But it looks like the salsa came just like magic. 502 00:20:12,100 --> 00:20:12,966 [Bob] Yeah. 503 00:20:13,100 --> 00:20:14,000 Can I dig in? 504 00:20:14,133 --> 00:20:15,300 [Bob] Oh yeah. 505 00:20:20,600 --> 00:20:23,833 And this salsa captures really what the cherry is about 506 00:20:23,966 --> 00:20:27,300 because a cherry can go sweet, 507 00:20:27,433 --> 00:20:32,300 it can go tart, it can go spicy, savory 508 00:20:32,433 --> 00:20:35,766 and there's everything in that one item. 509 00:20:35,900 --> 00:20:38,533 That's literally one of the best things I've ever, ever had 510 00:20:38,666 --> 00:20:39,600 in my whole life. 511 00:20:39,733 --> 00:20:40,933 Now, I'm not just saying that 512 00:20:41,066 --> 00:20:43,700 because you've invited me here to the lovely Cherry Republic. 513 00:20:43,833 --> 00:20:46,066 That is incredible. 514 00:20:46,200 --> 00:20:47,200 How'd you come up with that? 515 00:20:47,333 --> 00:20:48,966 I would've never thought of cherry salsa on my own? 516 00:20:49,100 --> 00:20:50,366 Honestly, it took a while. 517 00:20:50,500 --> 00:20:51,666 It almost took us two years 518 00:20:51,800 --> 00:20:53,900 to come up with this perfect combination. 519 00:20:54,033 --> 00:20:57,800 It's sweet, spicy, savory all in one. 520 00:20:59,466 --> 00:21:01,633 [Capri] Bob also combines savory and sweet 521 00:21:01,766 --> 00:21:04,966 in his parmesan grilled cheese with cherry fig jam. 522 00:21:06,800 --> 00:21:09,100 And likes to pair it with a glass of cherry soda. 523 00:21:12,166 --> 00:21:13,333 Mmm. 524 00:21:16,366 --> 00:21:18,300 That is too good. 525 00:21:18,433 --> 00:21:22,200 This item, we're going to serve 10,000 of those 526 00:21:22,333 --> 00:21:23,300 this summer. 527 00:21:23,433 --> 00:21:24,533 [Capri] Ten-thousand? 528 00:21:24,666 --> 00:21:29,400 We have 160 waiting to be tossed on the grill at any time. 529 00:21:29,533 --> 00:21:31,200 Well, I can see why. 530 00:21:31,333 --> 00:21:32,300 And there's something-- 531 00:21:32,433 --> 00:21:34,533 I mean, again, that sort of-- 532 00:21:34,666 --> 00:21:36,833 that sweet and savory, 533 00:21:36,966 --> 00:21:39,033 you know, it is that perfect balance. 534 00:21:39,166 --> 00:21:40,366 And then what do you do to this bread? 535 00:21:40,500 --> 00:21:41,466 I feel like this-- 536 00:21:41,600 --> 00:21:42,566 Is there like this parmesan crust or something 537 00:21:42,700 --> 00:21:43,566 on the bread? 538 00:21:43,700 --> 00:21:47,533 Yeah, parmesan crust on a herb butter. 539 00:21:47,666 --> 00:21:49,400 Yeah, just look at that pouring with it. 540 00:21:49,533 --> 00:21:54,066 Just a perfect balance of cheese and sweet, juiciness. 541 00:21:55,466 --> 00:21:56,733 Now, let me try this. 542 00:21:56,866 --> 00:21:58,066 I've got to wash this down. 543 00:22:01,000 --> 00:22:03,466 That is refreshing, but it has that little tart. 544 00:22:03,600 --> 00:22:04,866 It's a little bit tart. 545 00:22:05,000 --> 00:22:09,266 So, it's a really neat way to round this whole thing out. 546 00:22:09,400 --> 00:22:12,166 Well, if this is cherry pie in a glass, 547 00:22:12,300 --> 00:22:14,800 you have to have real cherry pie, right? 548 00:22:14,933 --> 00:22:16,466 Cherry pie in a slice on a plate. 549 00:22:16,600 --> 00:22:18,000 Oh, absolutely. 550 00:22:18,133 --> 00:22:22,100 And cherry pie is my favorite item on this property. 551 00:22:22,233 --> 00:22:23,600 And there's a story behind it. 552 00:22:23,733 --> 00:22:26,533 We spent six months searching the countryside 553 00:22:26,666 --> 00:22:29,966 for the best pie recipe we could find. 554 00:22:30,100 --> 00:22:32,733 And we found it up on the old Michigan Peninsula 555 00:22:32,866 --> 00:22:35,666 with a woman that won the cherry pie contest 556 00:22:35,800 --> 00:22:40,300 at the Cherry Festival four seasons about in a row. 557 00:22:40,433 --> 00:22:42,400 And we spent a winter day, 558 00:22:42,533 --> 00:22:46,133 a stormy winter day in her kitchen learning pies. 559 00:22:46,266 --> 00:22:47,666 What a better way 560 00:22:47,800 --> 00:22:49,666 then to spend a day in the winter 561 00:22:49,800 --> 00:22:54,000 then baking a pie that reminds you of summer. 562 00:22:54,133 --> 00:22:56,500 Yeah, and it was really unique and fun 563 00:22:56,633 --> 00:22:59,166 to just see the love that she put into this. 564 00:22:59,300 --> 00:23:04,600 It was tapioca which just gives a bounce to the cherry. 565 00:23:04,733 --> 00:23:05,766 [Capri] Interesting. 566 00:23:05,900 --> 00:23:08,766 And the way that the tapioca and the sugar 567 00:23:08,900 --> 00:23:10,900 mixes into this gel 568 00:23:11,033 --> 00:23:14,333 that surrounds this really tart cherry and holds it up. 569 00:23:14,466 --> 00:23:15,600 I call that the goo. 570 00:23:15,733 --> 00:23:17,133 It's a very technical term. 571 00:23:17,266 --> 00:23:18,466 It's the cherry goo. 572 00:23:18,600 --> 00:23:22,233 And I think to me, that's my favorite part of any pie, 573 00:23:22,366 --> 00:23:24,200 particularly cherry pie, is that goo. 574 00:23:24,333 --> 00:23:25,766 So, I'm going to have to-- 575 00:23:25,900 --> 00:23:27,700 I'm going to have to taste test that for myself. 576 00:23:30,200 --> 00:23:31,766 So, what kind of cherries are these? 577 00:23:31,900 --> 00:23:33,733 That's a Montmorency Red Tart Cherry. 578 00:23:33,866 --> 00:23:36,733 That is a cherry that has made northern Michigan famous. 579 00:23:36,866 --> 00:23:38,900 Alright. Okay, famous cherries. 580 00:23:39,033 --> 00:23:40,500 And these are the tart ones. 581 00:23:40,633 --> 00:23:44,466 Now, do you use the Montmorency in the ice cream as well? 582 00:23:44,600 --> 00:23:45,833 Yeah, absolutely. 583 00:23:45,966 --> 00:23:48,666 [Capri] Okay, so this is a cherry ice cream, 584 00:23:48,800 --> 00:23:50,200 and cherry pie together. 585 00:23:52,200 --> 00:23:53,800 Mmm. 586 00:23:55,400 --> 00:24:00,466 Super tart, but also sweet at the same time. 587 00:24:00,600 --> 00:24:03,833 And, okay, this goo, here's the goo-- 588 00:24:03,966 --> 00:24:05,333 [Bob] Yeah. 589 00:24:05,466 --> 00:24:07,166 Come on, goo. 590 00:24:07,300 --> 00:24:08,733 Goo is the best part. 591 00:24:08,866 --> 00:24:10,933 Look at that goo. Goo. 592 00:24:11,066 --> 00:24:12,300 -Yeah. -Yes. 593 00:24:12,433 --> 00:24:15,966 That's tapioca, sugar and cherry juice. 594 00:24:16,100 --> 00:24:17,733 This is one heck of a sugar rush. 595 00:24:20,100 --> 00:24:21,400 But it is delicious. 596 00:24:21,533 --> 00:24:22,866 Is there anything else in this cherry ice cream? 597 00:24:23,000 --> 00:24:24,266 I feel like I'm tasting something else 598 00:24:24,400 --> 00:24:25,433 besides the cherry. 599 00:24:25,566 --> 00:24:28,133 Oh, that is our cherry pie ice cream. 600 00:24:28,266 --> 00:24:31,366 So, there's a little bit of savory crust mixed into it. 601 00:24:31,500 --> 00:24:33,500 That's what I just bit into. 602 00:24:33,633 --> 00:24:35,200 That is brilliant. 603 00:24:35,333 --> 00:24:37,400 You guys have this incredible talent 604 00:24:37,533 --> 00:24:43,100 for perfect pairing mashups of different flavor layering 605 00:24:43,233 --> 00:24:44,966 with different flavor profiles. 606 00:24:45,100 --> 00:24:46,633 I've never seen anything like it. 607 00:24:46,766 --> 00:24:49,833 [Bob] I call the cherry "ruby red morsels of joy." 608 00:24:49,966 --> 00:24:51,000 [Capri] I love that. 609 00:24:51,133 --> 00:24:53,200 [Bob] And I love seeing people walk on our property 610 00:24:53,333 --> 00:25:00,133 and just transform into these happy, relaxed people 611 00:25:00,266 --> 00:25:02,266 that can hang for hours. 612 00:25:02,400 --> 00:25:03,900 [Capri] Well, I am definitely one of those 613 00:25:04,033 --> 00:25:06,200 happy, relaxed people that can hang for hours 614 00:25:06,333 --> 00:25:10,900 and eat all of these incredible cherry concoctions 615 00:25:11,033 --> 00:25:13,033 that you all have dreamed up here. 616 00:25:13,166 --> 00:25:15,200 Bob, you really are an ambassador 617 00:25:15,333 --> 00:25:17,033 from the Cherry Republic. 618 00:25:17,166 --> 00:25:20,166 Thank you for sharing your passion for cherries 619 00:25:20,300 --> 00:25:21,666 and for your community with me. 620 00:25:21,800 --> 00:25:23,366 [Bob] Thanks for coming. 621 00:25:26,066 --> 00:25:27,900 [Capri] Here in Michigan's cherry country, 622 00:25:28,033 --> 00:25:31,766 the harvest marks a special time of excitement and fresh flavors. 623 00:25:35,333 --> 00:25:38,000 From concentrated juice to fresh off the tree, 624 00:25:39,833 --> 00:25:42,666 Michigan cherries fuel a thriving local industry 625 00:25:42,800 --> 00:25:45,733 and inspire a diverse array of recipes and drinks, 626 00:25:47,166 --> 00:25:50,300 offering up an iconic taste of the Great Lakes region. 627 00:25:51,733 --> 00:25:53,533 But why take my word for it, 628 00:25:53,666 --> 00:25:55,766 when you can come experience it for yourself. 629 00:25:56,700 --> 00:25:58,400 America The Bountiful 630 00:25:58,533 --> 00:26:00,400 is waiting for you and me. 631 00:26:06,366 --> 00:26:09,366 For more information visit Americathebountifulshow.com. 632 00:26:14,066 --> 00:26:15,666 [announcer] America's farmers have nourished us 633 00:26:15,800 --> 00:26:17,133 for generations, 634 00:26:17,266 --> 00:26:19,666 but today they face unprecedented challenges. 635 00:26:20,966 --> 00:26:23,133 American Farmland Trust works with farmers 636 00:26:23,266 --> 00:26:25,800 to help save the land that sustains us. 637 00:26:25,933 --> 00:26:28,566 Together we can work to keep America bountiful.