WEBVTT 00:06.833 --> 00:10.433 align:start position:12.5% line:79.33% size:75% [Capri] Fields of golden grain  ready for harvest. 00:11.800 --> 00:15.833 align:start position:12.5% line:84.67% size:75% The seeds threshed, winnowed, 00:15.900 --> 00:19.400 align:start position:27.5% line:79.33% size:47.5% cleaned and milled  into fresh flour. 00:20.566 --> 00:24.700 align:start position:17.5% line:79.33% size:65% Then baked into that most  cornerstone of foods, bread. 00:26.333 --> 00:27.866 align:start position:22.5% line:79.33% size:55% [woman] This is really the best way to eat it. 00:27.933 --> 00:29.066 align:start position:40% line:84.67% size:20% Mmm hmm. 00:29.133 --> 00:31.566 align:start position:17.5% line:79.33% size:62.5% [Capri] To understand why  we landed in Kansas, 00:31.633 --> 00:33.733 align:start position:20% line:79.33% size:60% we'll need to look back  150 years... 00:33.800 --> 00:35.433 align:start position:32.5% line:79.33% size:35% -There you go. -It's a good workout. 00:35.500 --> 00:36.466 align:start position:25% line:84.67% size:47.5% Yeah, there you go. 00:37.833 --> 00:40.400 align:start position:12.5% line:79.33% size:75% [Capri] ...to the story of the  Russian Ukrainian Mennonites 00:40.466 --> 00:43.166 align:start position:25% line:79.33% size:50% and how they changed agriculture in America. 00:43.233 --> 00:44.600 align:start position:12.5% line:84.67% size:72.5% And that's what turned Kansas 00:44.666 --> 00:47.433 align:start position:22.5% line:79.33% size:52.5% into the bread basket of the world. 00:47.933 --> 00:50.200 align:start position:22.5% line:79.33% size:55% [Capri] A bread basket  that continues to innovate 00:50.266 --> 00:53.633 align:start position:12.5% line:79.33% size:77.5% with the perennial wheat grass  that's poised to revolutionize 00:53.700 --> 00:55.700 align:start position:22.5% line:79.33% size:57.5% agriculture in America  once more. 01:03.066 --> 01:05.500 align:start position:30% line:79.33% size:42.5% I'm Capri Cafaro  and I'm on a mission 01:05.566 --> 01:07.600 align:start position:35% line:79.33% size:30% to uncover   the incredible stories 01:07.666 --> 01:09.033 align:start position:20% line:84.67% size:60% of the foods we grow... 01:10.233 --> 01:12.633 align:start position:22.5% line:84.67% size:55% ...harvest, create... 01:13.766 --> 01:14.800 align:start position:27.5% line:84.67% size:45% ...and celebrate. 01:15.600 --> 01:17.833 align:start position:20% line:84.67% size:60% Beautiful, amazing meal. 01:17.900 --> 01:20.066 align:start position:27.5% line:79.33% size:45% So, I'm traveling  America's backroads 01:20.133 --> 01:22.700 align:start position:22.5% line:79.33% size:57.5% to learn our cherished  food traditions 01:22.766 --> 01:24.366 align:start position:37.5% line:79.33% size:27.5% from those  who make them possible... 01:24.433 --> 01:25.533 align:start position:32.5% line:84.67% size:32.5% Look at that. 01:25.600 --> 01:27.466 align:start position:27.5% line:79.33% size:47.5% ...and are helping  keep them alive. 01:27.533 --> 01:29.000 align:start position:10% line:84.67% size:77.5% There is so much more to learn. 01:31.066 --> 01:32.033 align:start position:42.5% line:84.67% size:12.5% Whoa! 01:32.566 --> 01:34.600 align:start position:40% line:79.33% size:17.5% [Capri] On "America the Bountiful." 01:40.300 --> 01:41.800 align:start position:12.5% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 01:41.866 --> 01:43.366 align:start position:30% line:84.67% size:42.5% for generations, 01:43.433 --> 01:46.733 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 01:46.800 --> 01:49.533 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 01:49.600 --> 01:51.900 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 01:51.966 --> 01:54.966 align:start position:22.5% line:10% size:55% Together we can work   to keep America bountiful. 02:02.400 --> 02:05.033 align:start position:10% line:79.33% size:77.5% [Capri] One of the most ancient  food sources on earth, 02:05.100 --> 02:07.500 align:start position:17.5% line:79.33% size:65% wheat has been cultivated  for its nutrient dense seeds 02:07.566 --> 02:09.466 align:start position:15% line:84.67% size:70% for more than 10,000 years. 02:10.966 --> 02:14.733 align:start position:12.5% line:79.33% size:77.5% Here in America, Kansas is the  nation's leading wheat producer 02:14.800 --> 02:18.233 align:start position:22.5% line:79.33% size:55% with records of wheat  production predating statehood. 02:18.300 --> 02:19.633 align:start position:22.5% line:84.67% size:55% Both the wheat itself 02:19.700 --> 02:22.533 align:start position:15% line:79.33% size:70% and many of the farmers who  grow here in central Kansas 02:22.600 --> 02:24.100 align:start position:20% line:84.67% size:60% can trace their origins 02:24.166 --> 02:26.966 align:start position:15% line:79.33% size:72.5% back to Mennonite immigrants  from modern day Ukraine 02:27.033 --> 02:29.566 align:start position:22.5% line:79.33% size:55% who brought with them  not only seeds, 02:29.633 --> 02:31.266 align:start position:17.5% line:84.67% size:67.5% but techniques for harvest 02:31.333 --> 02:35.000 align:start position:15% line:79.33% size:72.5% including a seven-sided tool  called the threshing stone. 02:37.433 --> 02:40.500 align:start position:12.5% line:79.33% size:75% Historian Glen Eddiger shares  this history with visitors 02:40.566 --> 02:43.400 align:start position:17.5% line:79.33% size:65% of the Mennonite Cultural  Heritage Center in Goessel. 02:44.366 --> 02:48.200 align:start position:15% line:79.33% size:70% I understand that Mennonites actually brought, particularly, 02:48.266 --> 02:51.033 align:start position:10% line:84.67% size:80% turkey red wheat here to Kansas. 02:51.100 --> 02:53.533 align:start position:20% line:79.33% size:60% Who are the Mennonites, for people that aren't familiar? 02:53.600 --> 02:56.833 align:start position:15% line:79.33% size:67.5% Well, the reason we're here is because it's 150 years 02:56.900 --> 02:58.933 align:start position:22.5% line:79.33% size:55% since those Mennonites came to Kansas. 02:59.000 --> 03:01.066 align:start position:17.5% line:79.33% size:62.5% And their history started with the reformation. 03:01.133 --> 03:04.066 align:start position:32.5% line:79.33% size:35% Early 1500's, Martin Luther started that. 03:04.133 --> 03:06.433 align:start position:27.5% line:79.33% size:42.5% Because of that, they were persecuted and killed 03:06.500 --> 03:08.566 align:start position:30% line:79.33% size:40% and they looked for a place to immigrate. 03:08.633 --> 03:12.400 align:start position:15% line:79.33% size:70% So, many Mennonites moved to different parts of the Ukraine 03:12.466 --> 03:15.200 align:start position:27.5% line:79.33% size:42.5% and farmed there for 70, 80 years. 03:15.266 --> 03:17.100 align:start position:10% line:84.67% size:80% They were very successful again. 03:17.166 --> 03:19.866 align:start position:27.5% line:79.33% size:45% They became known as the bread basket of Europe. 03:19.933 --> 03:20.900 align:start position:42.5% line:84.67% size:12.5% Yeah. 03:20.966 --> 03:23.233 align:start position:22.5% line:79.33% size:52.5% And then they started losing their privileges 03:23.300 --> 03:25.633 align:start position:12.5% line:79.33% size:72.5% and they needed another place to immigrate to. 03:25.700 --> 03:28.733 align:start position:15% line:79.33% size:70% That same time, the railroad was coming across Kansas 03:28.800 --> 03:30.700 align:start position:32.5% line:84.67% size:32.5% so they set-- 03:30.766 --> 03:34.133 align:start position:12.5% line:79.33% size:75% Santa Fe took people to Russia to encourage Mennonites 03:34.200 --> 03:35.800 align:start position:27.5% line:79.33% size:42.5% to come to Kansas to farm the ground 03:35.866 --> 03:39.000 align:start position:20% line:79.33% size:57.5% which had similar soil, similar climate. 03:39.066 --> 03:41.266 align:start position:27.5% line:79.33% size:45% And they believed that the turkey red wheat 03:41.333 --> 03:42.266 align:start position:25% line:84.67% size:50% would flourish here. 03:42.333 --> 03:44.200 align:start position:27.5% line:79.33% size:45% What an incredible recruitment tool that is. 03:44.266 --> 03:45.566 align:start position:27.5% line:79.33% size:45% [Glen] Oh, it's an incredible story. 03:45.633 --> 03:49.500 align:start position:17.5% line:79.33% size:62.5% In 1874, several thousand came to Kansas, 03:49.566 --> 03:51.166 align:start position:20% line:84.67% size:57.5% but the next ten years, 03:51.233 --> 03:55.600 align:start position:20% line:79.33% size:57.5% about 18,000 Mennonites came to Canada and the U.S., 03:55.666 --> 03:58.400 align:start position:25% line:79.33% size:50% so it's a very large four-county area 03:58.466 --> 04:00.066 align:start position:32.5% line:79.33% size:35% that we're in the middle of right now, 04:00.133 --> 04:02.966 align:start position:15% line:79.33% size:67.5% that Mennonites have farmed for 150 years. 04:03.033 --> 04:04.733 align:start position:17.5% line:84.67% size:62.5% And that turkey red wheat 04:04.800 --> 04:09.566 align:start position:15% line:79.33% size:70% is something that dates back to their arrival here in Kansas. 04:09.633 --> 04:10.566 align:start position:32.5% line:84.67% size:32.5% That's right. 04:10.633 --> 04:12.333 align:start position:12.5% line:84.67% size:72.5% Mennonites hand-picked seeds. 04:12.400 --> 04:14.366 align:start position:32.5% line:79.33% size:35% These are some hand-picked seeds, 04:14.433 --> 04:15.900 align:start position:22.5% line:79.33% size:52.5% put them in the bags, put them in their trunks, 04:15.966 --> 04:17.200 align:start position:15% line:84.67% size:70% when they shipped them here. 04:17.266 --> 04:22.166 align:start position:17.5% line:79.33% size:65% And this started the crops in 1874 for harvest in 1875. 04:22.233 --> 04:25.900 align:start position:22.5% line:79.33% size:52.5% It's advantages were, it was prolific in the soil, 04:25.966 --> 04:27.133 align:start position:27.5% line:84.67% size:42.5% and good at that, 04:27.200 --> 04:31.833 align:start position:10% line:79.33% size:77.5% but mostly, it was high protein and a lot of gluten 04:31.900 --> 04:33.633 align:start position:22.5% line:84.67% size:55% which made good bread. 04:33.700 --> 04:37.533 align:start position:27.5% line:79.33% size:45% Yeah Well, this is the turkey red wheat palace, 04:37.600 --> 04:43.233 align:start position:10% line:79.33% size:77.5% and it is filled with artifacts of the way in which 04:43.300 --> 04:47.800 align:start position:12.5% line:79.33% size:75% the Mennonites would cultivate and harvest the wheat 04:47.866 --> 04:50.766 align:start position:32.5% line:79.33% size:35% 150 years ago and a little bit beyond. 04:50.833 --> 04:53.933 align:start position:15% line:79.33% size:70% I mean, there's so much here that I can't wait 04:54.000 --> 04:55.033 align:start position:22.5% line:84.67% size:52.5% to better understand. 04:56.633 --> 04:58.666 align:start position:10% line:79.33% size:77.5% [Capri] In the neighboring town  of Moundridge, 04:58.733 --> 05:00.466 align:start position:15% line:84.67% size:72.5% the local Historical Society 05:00.533 --> 05:04.566 align:start position:12.5% line:79.33% size:77.5% has planted an entire field of  heirloom turkey red winter wheat 05:04.633 --> 05:08.100 align:start position:20% line:79.33% size:60% to celebrate 150 years   of Mennonites living in Kansas. 05:09.800 --> 05:11.800 align:start position:22.5% line:79.33% size:55% Agricultural Educator  Nathan Grayber 05:11.866 --> 05:14.833 align:start position:10% line:79.33% size:80% offers historical demonstrations  as a part of the celebration. 05:17.433 --> 05:19.000 align:start position:25% line:79.33% size:50% [Nathan] This is the original way of doing it. 05:19.066 --> 05:22.633 align:start position:17.5% line:79.33% size:62.5% This is the true manpower of harvesting wheat. 05:22.700 --> 05:25.133 align:start position:35% line:79.33% size:27.5% On the side with a short blade. 05:25.200 --> 05:27.700 align:start position:15% line:79.33% size:67.5% It's actually ergonomically built so that as you-- 05:27.766 --> 05:28.733 align:start position:17.5% line:84.67% size:62.5% Oh, they thought of that. 05:28.800 --> 05:29.866 align:start position:10% line:84.67% size:77.5% Right, they through everything. 05:29.933 --> 05:31.966 align:start position:27.5% line:79.33% size:42.5% So, it's kind of a step sideways motion 05:32.033 --> 05:33.366 align:start position:25% line:84.67% size:47.5% as we work through. 05:33.433 --> 05:35.133 align:start position:25% line:79.33% size:47.5% We're just going to kind of cut it down. 05:36.133 --> 05:37.466 align:start position:20% line:79.33% size:60% [Capri] You make it look so easy. 05:37.533 --> 05:38.633 align:start position:27.5% line:84.67% size:42.5% [Nathan chuckles] 05:38.700 --> 05:40.500 align:start position:20% line:79.33% size:60% [Nathan] You want to try this out and give it a whirl? 05:40.566 --> 05:42.000 align:start position:42.5% line:79.33% size:12.5% I do. I do. 05:42.066 --> 05:43.600 align:start position:30% line:84.67% size:40% Well, all right. 05:43.666 --> 05:44.600 align:start position:37.5% line:84.67% size:25% All right. 05:44.666 --> 05:46.700 align:start position:32.5% line:79.33% size:35% So, remember, we're going to face sideways. 05:46.766 --> 05:47.666 align:start position:25% line:79.33% size:50% We're actually going to kind of be-- 05:47.733 --> 05:48.766 align:start position:32.5% line:84.67% size:32.5% There you go. 05:48.833 --> 05:50.433 align:start position:12.5% line:84.67% size:75% And take a step with your left 05:50.500 --> 05:51.800 align:start position:22.5% line:79.33% size:52.5% and you're just going to kind of drag 05:51.866 --> 05:53.200 align:start position:22.5% line:79.33% size:55% and just kind of shift your hips. 05:53.266 --> 05:54.066 align:start position:32.5% line:84.67% size:32.5% There you go. 05:54.133 --> 05:55.433 align:start position:15% line:84.67% size:70% Just kind of nice and quick. 05:55.500 --> 05:57.366 align:start position:27.5% line:84.67% size:42.5% Just keep coming. 05:57.433 --> 05:58.633 align:start position:32.5% line:79.33% size:35% -There you go. -It's a good workout. 05:58.700 --> 05:59.833 align:start position:25% line:84.67% size:47.5% Yeah, there you go. 06:02.666 --> 06:05.633 align:start position:25% line:79.33% size:50% [Capri] So, step 2, we've gotten it out of the field 06:05.700 --> 06:06.666 align:start position:20% line:84.67% size:57.5% and now it's over here. 06:06.733 --> 06:08.033 align:start position:42.5% line:79.33% size:15% Right. So, we gathered it by hand. 06:08.100 --> 06:08.933 align:start position:20% line:84.67% size:60% We brought it over here. 06:09.000 --> 06:10.300 align:start position:15% line:84.67% size:67.5% We want to make our bundle. 06:10.366 --> 06:11.666 align:start position:10% line:84.67% size:77.5% So, we find some natural string 06:11.733 --> 06:14.266 align:start position:20% line:79.33% size:60% that we're going to take and make that bundle together. 06:14.333 --> 06:16.333 align:start position:40% line:84.67% size:17.5% Tie it. 06:16.400 --> 06:17.566 align:start position:15% line:84.67% size:70% So, we've got a nice bundle. 06:17.633 --> 06:18.766 align:start position:25% line:79.33% size:47.5% So, if you look out in the field, 06:18.833 --> 06:19.800 align:start position:22.5% line:84.67% size:52.5% we've got our shocks. 06:19.866 --> 06:21.233 align:start position:35% line:79.33% size:27.5% What we do is we make these bundles 06:21.300 --> 06:23.400 align:start position:22.5% line:79.33% size:52.5% and then we set three or four or five up together 06:23.466 --> 06:25.166 align:start position:25% line:79.33% size:47.5% and then that's how the wheat will dry. 06:25.233 --> 06:26.366 align:start position:42.5% line:79.33% size:12.5% Okay. Okay. 06:26.433 --> 06:27.733 align:start position:12.5% line:84.67% size:75% Once we get that finished out, 06:27.800 --> 06:30.633 align:start position:15% line:79.33% size:67.5% we're going to come in here and set our shock down 06:30.700 --> 06:32.333 align:start position:20% line:84.67% size:57.5% and lay it on our tarp. 06:32.400 --> 06:33.966 align:start position:30% line:79.33% size:40% Then we're going to get our flail out 06:34.033 --> 06:35.500 align:start position:22.5% line:79.33% size:55% and we're going to get that grain out of that head. 06:35.566 --> 06:38.166 align:start position:15% line:79.33% size:70% I can't believe I'm actually seeing a flail in the flesh. 06:38.233 --> 06:39.400 align:start position:40% line:84.67% size:20% You are. 06:39.466 --> 06:42.000 align:start position:15% line:79.33% size:70% So, it's kind of like an old Medieval ball and chain, right, 06:42.066 --> 06:43.300 align:start position:15% line:84.67% size:67.5% except we're using leather. 06:43.366 --> 06:44.933 align:start position:42.5% line:79.33% size:15% -Okay. -We've got it on a swivel. 06:45.000 --> 06:46.966 align:start position:10% line:79.33% size:77.5% So, we're just going to kind of make a nice rotation, 06:47.033 --> 06:48.233 align:start position:20% line:84.67% size:57.5% get that thing to flip. 06:48.300 --> 06:50.900 align:start position:12.5% line:79.33% size:75% We want it to hit flat on that head so we drive that grain out. 06:51.900 --> 06:53.900 align:start position:10% line:79.33% size:77.5% So, we're just going to kind of beat that down. 06:55.833 --> 06:57.200 align:start position:15% line:84.67% size:67.5% Okay, I've got to try this. 06:57.266 --> 06:58.400 align:start position:27.5% line:79.33% size:45% You definitely do. It's worth trying. 06:58.466 --> 06:59.766 align:start position:15% line:84.67% size:67.5% [man] You'll get a workout. 06:59.833 --> 07:01.000 align:start position:30% line:84.67% size:40% Well, we'll see. 07:01.066 --> 07:02.200 align:start position:30% line:84.67% size:40% No sudden moves. 07:02.266 --> 07:03.300 align:start position:20% line:84.67% size:57.5% Okay, where am I going? 07:03.366 --> 07:05.433 align:start position:15% line:79.33% size:67.5% Kind of keep your hand here and it's that dip. 07:05.500 --> 07:06.333 align:start position:30% line:84.67% size:40% Watch out, Clay. 07:06.400 --> 07:07.433 align:start position:17.5% line:84.67% size:62.5% So now it's the opposite. 07:07.500 --> 07:09.333 align:start position:32.5% line:79.33% size:35% The other way, we went with the left leg first. 07:09.400 --> 07:10.266 align:start position:22.5% line:84.67% size:55% So now it's the right? 07:10.333 --> 07:11.333 align:start position:30% line:79.33% size:40% Then we're going to go with the right. 07:11.400 --> 07:12.433 align:start position:15% line:84.67% size:70% We're going to flip and dip. 07:12.500 --> 07:13.433 align:start position:32.5% line:79.33% size:32.5% Flip and dip. Okay. 07:13.500 --> 07:14.733 align:start position:32.5% line:84.67% size:32.5% Flip and dip. 07:14.800 --> 07:16.233 align:start position:32.5% line:79.33% size:32.5% There you go. Good. 07:16.300 --> 07:17.733 align:start position:37.5% line:84.67% size:25% All right. 07:17.800 --> 07:19.500 align:start position:37.5% line:79.33% size:25% All right. This is kind of fun. 07:19.566 --> 07:20.900 align:start position:22.5% line:84.67% size:52.5% I think you're hired. 07:20.966 --> 07:22.633 align:start position:27.5% line:79.33% size:42.5% Could you do that for 10 hours a day? 07:22.700 --> 07:23.933 align:start position:15% line:84.67% size:67.5% Well, see that's the thing. 07:24.000 --> 07:26.000 align:start position:17.5% line:79.33% size:62.5% This is all fun and games for 15 seconds. 07:26.066 --> 07:27.700 align:start position:30% line:79.33% size:42.5% Fifth-teen hours is a whole different thing. 07:27.766 --> 07:29.133 align:start position:17.5% line:84.67% size:65% Now, we've got some grain. 07:29.200 --> 07:30.166 align:start position:12.5% line:84.67% size:75% If you want to look down here, 07:30.233 --> 07:32.166 align:start position:25% line:79.33% size:50% we've got some grain with a little bit of chaff 07:32.233 --> 07:33.733 align:start position:20% line:79.33% size:57.5% and we're going to want to collect that. 07:33.800 --> 07:34.900 align:start position:15% line:84.67% size:70% So, we'll get some of this-- 07:34.966 --> 07:36.133 align:start position:30% line:84.67% size:40% This right here? 07:36.200 --> 07:37.266 align:start position:15% line:79.33% size:67.5% Yep, we're going to want to get this straw out of the way 07:37.333 --> 07:38.333 align:start position:27.5% line:84.67% size:45% here a little bit. 07:38.400 --> 07:39.366 align:start position:20% line:84.67% size:57.5% We'll move this bundle. 07:39.433 --> 07:40.733 align:start position:20% line:84.67% size:60% [Capri] Ahh here you go. 07:42.433 --> 07:43.433 align:start position:15% line:84.67% size:67.5% So, as we get our grain up, 07:43.500 --> 07:46.166 align:start position:12.5% line:79.33% size:75% it's mixed with a lot of chaff and a lot of dirt. 07:46.233 --> 07:47.266 align:start position:25% line:84.67% size:50% So, in the old days, 07:47.333 --> 07:50.066 align:start position:15% line:79.33% size:70% we just kind of let the wind take that chaff out. 07:50.133 --> 07:51.133 align:start position:22.5% line:84.67% size:55% [Capri] Come on, wind. 07:51.200 --> 07:52.566 align:start position:25% line:84.67% size:47.5% [Nathan] Like that. 07:52.633 --> 07:54.366 align:start position:17.5% line:79.33% size:65% You know, yesterday it was blowing 40 miles an hour. 07:54.433 --> 07:55.433 align:start position:25% line:84.67% size:47.5% I was going to say. 07:55.500 --> 07:56.633 align:start position:12.5% line:79.33% size:72.5% [Nathan] This would've worked really well. 07:56.700 --> 07:58.233 align:start position:20% line:79.33% size:60% So you just kind of keep working it back and forth. 07:58.300 --> 07:59.533 align:start position:42.5% line:84.67% size:15% I see. 07:59.600 --> 08:01.466 align:start position:25% line:84.67% size:47.5% As we get that out. 08:03.533 --> 08:05.500 align:start position:22.5% line:79.33% size:55% So, then this is ready to go to the mill. 08:05.566 --> 08:06.366 align:start position:42.5% line:84.67% size:12.5% Okay. 08:06.433 --> 08:07.933 align:start position:20% line:79.33% size:57.5% And we can grind it up, mill it down, 08:08.000 --> 08:10.500 align:start position:17.5% line:79.33% size:62.5% make bread, bake with it, all kinds of other things. 08:11.300 --> 08:13.066 align:start position:37.5% line:79.33% size:25% Thank you for continuing to preserve 08:13.133 --> 08:17.066 align:start position:32.5% line:79.33% size:35% not only these historic practices, 08:17.133 --> 08:20.666 align:start position:12.5% line:79.33% size:75% but the way that this original heirloom grain is ground. 08:20.733 --> 08:22.900 align:start position:42.5% line:79.33% size:15% Right. It's in our blood. 08:22.966 --> 08:24.966 align:start position:35% line:79.33% size:30% Yes, it is. I can tell. 08:26.100 --> 08:27.600 align:start position:27.5% line:79.33% size:45% [Capri] As farming  practices evolved 08:27.666 --> 08:29.533 align:start position:27.5% line:79.33% size:45% with animal power  and mechanization, 08:29.600 --> 08:31.933 align:start position:15% line:79.33% size:72.5% the style of hand harvesting  and processing, 08:32.000 --> 08:35.400 align:start position:20% line:79.33% size:60% demonstrated by Nathan,  slowly became obsolete. 08:36.233 --> 08:38.300 align:start position:25% line:79.33% size:52.5% Mechanization became  more and more advanced, 08:38.366 --> 08:41.200 align:start position:27.5% line:79.33% size:47.5% and today a modern  combine harvester 08:41.266 --> 08:44.266 align:start position:32.5% line:79.33% size:37.5% can harvest up  to 30 acres of wheat per hour. 08:45.200 --> 08:47.800 align:start position:10% line:79.33% size:80% Merlin Entz is an 8th generation  wheat grower 08:47.866 --> 08:48.933 align:start position:20% line:84.67% size:62.5% that's currently growing 08:49.000 --> 08:50.766 align:start position:15% line:79.33% size:70% several different varieties  of wheat 08:50.833 --> 08:53.100 align:start position:32.5% line:79.33% size:35% including the  historic turkey red, 08:53.166 --> 08:55.100 align:start position:37.5% line:79.33% size:27.5% as well as  an organic winter wheat, 08:55.166 --> 08:57.433 align:start position:22.5% line:79.33% size:57.5% a crossbred descendant  of turkey red 08:57.500 --> 09:00.166 align:start position:22.5% line:79.33% size:55% that's easier to grow  and harvest on a large scale. 09:01.166 --> 09:02.233 align:start position:20% line:84.67% size:62.5% Merlin's sister, Sharon, 09:02.300 --> 09:03.933 align:start position:27.5% line:79.33% size:47.5% occasionally helps  with the harvest, 09:04.000 --> 09:05.933 align:start position:27.5% line:79.33% size:47.5% a portion of which  she transforms 09:06.000 --> 09:08.066 align:start position:30% line:79.33% size:40% into all manner  of breads and pastries 09:08.133 --> 09:10.066 align:start position:12.5% line:84.67% size:75% at her bakery, Crust & Crumb. 09:13.000 --> 09:15.900 align:start position:20% line:79.33% size:60% All of our current wheat stems from turkey red. 09:15.966 --> 09:19.066 align:start position:10% line:79.33% size:80% It's the parentage of all of our current modern grain wheats-- 09:19.133 --> 09:20.733 align:start position:22.5% line:79.33% size:55% Thank you, turkey red. Look at you. 09:20.800 --> 09:21.833 align:start position:20% line:84.67% size:60% --comes from turkey red. 09:21.900 --> 09:22.800 align:start position:20% line:84.67% size:60% Look at this turkey red. 09:22.866 --> 09:24.900 align:start position:30% line:79.33% size:40% It's responsible for all the wheat. 09:24.966 --> 09:26.633 align:start position:20% line:79.33% size:57.5% And people brought this in their suitcases. 09:26.700 --> 09:28.500 align:start position:25% line:79.33% size:47.5% You know, they kept the best kernels 09:28.566 --> 09:30.866 align:start position:20% line:79.33% size:60% and brought in suitcases from Russia and Ukraine. 09:30.933 --> 09:32.566 align:start position:17.5% line:84.67% size:62.5% And this is your passion? 09:32.633 --> 09:33.766 align:start position:40% line:84.67% size:20% Mmm hmm. 09:33.833 --> 09:35.033 align:start position:30% line:84.67% size:37.5% Why turkey red? 09:35.100 --> 09:37.700 align:start position:15% line:79.33% size:67.5% Well, first of all, I mean, because it's an heirloom grain 09:37.766 --> 09:40.733 align:start position:20% line:79.33% size:60% and it has better flavor than conventional wheat 09:40.800 --> 09:42.533 align:start position:30% line:84.67% size:40% for baking with. 09:42.600 --> 09:43.833 align:start position:25% line:84.67% size:50% But the other reason 09:43.900 --> 09:48.233 align:start position:22.5% line:79.33% size:55% is because it has such historical significance. 09:48.300 --> 09:51.700 align:start position:30% line:79.33% size:40% And your family is actually part of that story 09:51.766 --> 09:53.300 align:start position:25% line:84.67% size:47.5% in some way, right? 09:53.366 --> 09:54.866 align:start position:20% line:84.67% size:60% We're a little too late. 09:54.933 --> 09:56.166 align:start position:10% line:84.67% size:80% We weren't the ones to bring it, 09:56.233 --> 10:00.466 align:start position:22.5% line:79.33% size:52.5% but we did come here and started farming turkey red. 10:00.533 --> 10:03.233 align:start position:25% line:79.33% size:50% Now, I've seen some of the historic farm implements 10:03.300 --> 10:05.700 align:start position:27.5% line:79.33% size:42.5% that have enabled your predecessors 10:05.766 --> 10:07.733 align:start position:15% line:84.67% size:70% to be able to harvest wheat. 10:07.800 --> 10:11.100 align:start position:15% line:79.33% size:70% I'm assuming that you're not using those things today. 10:11.166 --> 10:13.866 align:start position:22.5% line:79.33% size:55% I know you have a lot of big farm equipment here. 10:13.933 --> 10:15.400 align:start position:20% line:84.67% size:57.5% What do you usually use 10:15.466 --> 10:17.666 align:start position:22.5% line:79.33% size:55% to be able to come out and harvest the wheat? 10:17.733 --> 10:19.966 align:start position:25% line:79.33% size:50% Well, often you have one or two combines 10:20.033 --> 10:23.533 align:start position:32.5% line:79.33% size:32.5% and you have one or two or three trucks, 10:23.600 --> 10:25.133 align:start position:12.5% line:84.67% size:75% and you have neighbors driving 10:25.200 --> 10:27.500 align:start position:37.5% line:79.33% size:25% or friends driving the equipment. 10:27.566 --> 10:31.000 align:start position:15% line:79.33% size:67.5% And it's a time of the year when you need more help. 10:31.066 --> 10:32.966 align:start position:12.5% line:79.33% size:72.5% And so, everybody gets pulled into service. 10:33.033 --> 10:35.666 align:start position:12.5% line:79.33% size:72.5% Well, you know, my shirt says Support a Local Farmer. 10:35.733 --> 10:39.800 align:start position:12.5% line:79.33% size:75% So, I'm here to help if you're willing to put me to work. 10:39.866 --> 10:41.800 align:start position:10% line:84.67% size:77.5% I'm ready to get into a combine 10:41.866 --> 10:44.066 align:start position:25% line:79.33% size:50% and you can tell me all about it, and I'll pitch in. 10:44.133 --> 10:45.200 align:start position:32.5% line:84.67% size:35% [Merlin] Okay. 10:48.866 --> 10:51.400 align:start position:17.5% line:79.33% size:62.5% [Capri] Well, this thing is absolutely enormous. 10:52.466 --> 10:55.933 align:start position:17.5% line:79.33% size:62.5% What exactly does this do in relationship to the wheat? 10:56.000 --> 10:57.866 align:start position:22.5% line:79.33% size:55% Which I can see you've already harvested here 10:57.933 --> 11:00.466 align:start position:15% line:84.67% size:70% but there's a lot happening. 11:00.533 --> 11:01.600 align:start position:30% line:79.33% size:37.5% So, you've got to explain this to me. 11:01.666 --> 11:03.800 align:start position:15% line:79.33% size:70% Right. So the sickle cuts it and this reel, 11:03.866 --> 11:05.933 align:start position:22.5% line:79.33% size:52.5% depending on how high and how fast it's turning 11:06.000 --> 11:07.766 align:start position:17.5% line:84.67% size:65% and how far forward it is, 11:07.833 --> 11:10.233 align:start position:27.5% line:79.33% size:45% it grabs the wheat even if it's leaning away 11:10.300 --> 11:13.166 align:start position:10% line:79.33% size:80% and pulls it into the sickle and then throws it into the auger 11:13.233 --> 11:14.666 align:start position:12.5% line:84.67% size:75% which brings it to the center. 11:14.733 --> 11:16.100 align:start position:17.5% line:84.67% size:65% And from there it begins-- 11:16.166 --> 11:17.466 align:start position:20% line:84.67% size:60% Which part is the auger? 11:17.533 --> 11:18.933 align:start position:27.5% line:84.67% size:45% This auger behind. 11:19.000 --> 11:20.166 align:start position:32.5% line:84.67% size:35% [Capri] I see. 11:20.233 --> 11:21.600 align:start position:12.5% line:79.33% size:75% [Merlin] It brings it from two directions into the center. 11:21.666 --> 11:22.766 align:start position:40% line:84.67% size:20% Mmm hmm. 11:22.833 --> 11:25.766 align:start position:17.5% line:79.33% size:65% [Merlin] And those fingers throw it into a chain drive 11:25.833 --> 11:27.800 align:start position:32.5% line:79.33% size:35% which takes it into the threshing mechanism 11:27.866 --> 11:29.866 align:start position:25% line:79.33% size:50% which is a big rotor that's spinning like this. 11:29.933 --> 11:31.633 align:start position:32.5% line:79.33% size:32.5% Then that all gets separated and sorted 11:31.700 --> 11:32.933 align:start position:12.5% line:84.67% size:72.5% and chaff comes out the back. 11:33.000 --> 11:34.066 align:start position:22.5% line:84.67% size:55% Separating once again, 11:34.133 --> 11:37.000 align:start position:25% line:79.33% size:50% separating the wheat from the chaff, literally. 11:37.066 --> 11:40.000 align:start position:17.5% line:79.33% size:62.5% How much do you think the mechanization of the harvest 11:40.066 --> 11:44.533 align:start position:15% line:79.33% size:70% with the combine has changed the dynamic from the way 11:44.600 --> 11:48.233 align:start position:15% line:79.33% size:70% that maybe your grandparents were harvesting wheat to today. 11:48.300 --> 11:49.800 align:start position:22.5% line:84.67% size:55% Well, we can harvest-- 11:49.866 --> 11:51.266 align:start position:17.5% line:79.33% size:65% With two of these machines we can harvest 11:51.333 --> 11:54.066 align:start position:20% line:84.67% size:57.5% 150 or 250 acres a day. 11:54.133 --> 11:58.400 align:start position:22.5% line:79.33% size:55% And they couldn't have imagined that. 11:58.466 --> 12:02.800 align:start position:15% line:79.33% size:67.5% That was the size of a farm two generations ago. 12:02.866 --> 12:05.166 align:start position:15% line:79.33% size:67.5% Well, I know you've already harvested a little bit of this, 12:05.233 --> 12:07.433 align:start position:27.5% line:79.33% size:42.5% but there's still more to be done. 12:07.500 --> 12:09.233 align:start position:32.5% line:79.33% size:35% I can see that there's some out there 12:09.300 --> 12:10.933 align:start position:30% line:79.33% size:40% that still needs to be harvested. 12:11.000 --> 12:12.433 align:start position:35% line:79.33% size:30% So, let's go harvest some wheat. 12:24.233 --> 12:25.533 align:start position:20% line:79.33% size:57.5% [Capri] After the wheat  is harvested, 12:25.600 --> 12:27.866 align:start position:22.5% line:79.33% size:55% threshed and winnowed  inside the combine, 12:27.933 --> 12:31.533 align:start position:25% line:79.33% size:50% the seeds or grains  are deposited in a truck 12:31.600 --> 12:33.033 align:start position:20% line:84.67% size:60% ready to ship for sale. 12:33.800 --> 12:35.200 align:start position:15% line:84.67% size:70% About half of Merlin's crop 12:35.266 --> 12:37.733 align:start position:22.5% line:79.33% size:57.5% goes directly into the  domestic grain market, 12:37.800 --> 12:39.866 align:start position:25% line:79.33% size:52.5% while the other half  is shipped overseas 12:39.933 --> 12:43.866 align:start position:20% line:79.33% size:62.5% in the form of raw wheat  or refined products like flour. 12:46.733 --> 12:49.533 align:start position:12.5% line:79.33% size:77.5% In addition to being a beloved  piece of Kansas history, 12:49.600 --> 12:51.633 align:start position:20% line:79.33% size:60% turkey red winter wheat  is also cherished 12:51.700 --> 12:54.733 align:start position:17.5% line:79.33% size:65% as the primary ingredient  in baking fresh bread. 12:55.666 --> 12:58.300 align:start position:17.5% line:79.33% size:67.5% Sharon Entz spent 10 years  working in the milling industry 12:58.366 --> 13:01.066 align:start position:10% line:79.33% size:77.5% before founding her own bakery,  Crust & Crumb. 13:01.866 --> 13:06.000 align:start position:10% line:79.33% size:77.5% One of her most requested items  is a 48-hour sourdough loaf 13:06.066 --> 13:08.300 align:start position:17.5% line:79.33% size:65% made from the family plot  of turkey red. 13:09.866 --> 13:11.466 align:start position:12.5% line:84.67% size:77.5% Sharon cleans their turkey red 13:11.533 --> 13:13.500 align:start position:22.5% line:79.33% size:55% by running it through  a wheat cleaner 13:13.566 --> 13:15.633 align:start position:10% line:84.67% size:80% handed down from her grandfather 13:15.700 --> 13:17.633 align:start position:27.5% line:79.33% size:47.5% before bringing it  to the milling machine. 13:22.200 --> 13:25.866 align:start position:10% line:79.33% size:77.5% There are not a lot of bakeries with a milling machine in house. 13:25.933 --> 13:28.433 align:start position:12.5% line:84.67% size:75% This is a serious contraption. 13:28.500 --> 13:29.666 align:start position:27.5% line:84.67% size:42.5% How does it work? 13:29.733 --> 13:32.733 align:start position:20% line:79.33% size:60% Well, there's two stones in there that you can't see 13:32.800 --> 13:35.466 align:start position:22.5% line:79.33% size:55% and one is stationary, the other one is spinning. 13:35.533 --> 13:38.233 align:start position:20% line:84.67% size:60% And the kernels of wheat 13:38.300 --> 13:41.266 align:start position:15% line:79.33% size:70% are inserted into the center of the stones, 13:41.333 --> 13:42.733 align:start position:27.5% line:84.67% size:42.5% and as they turn, 13:42.800 --> 13:47.300 align:start position:15% line:79.33% size:67.5% they slowly grind the wheat into tiny little particles. 13:47.366 --> 13:50.200 align:start position:22.5% line:79.33% size:52.5% And then as they get to the parameter of the stone, 13:50.266 --> 13:51.933 align:start position:27.5% line:79.33% size:42.5% they're flung out onto the housing 13:52.000 --> 13:53.966 align:start position:20% line:79.33% size:57.5% and then fall down into the bucket below. 13:54.033 --> 13:55.166 align:start position:42.5% line:84.67% size:15% I see. 13:55.233 --> 13:57.466 align:start position:15% line:79.33% size:67.5% So, what are we looking for in the qualities of flour 13:57.533 --> 13:58.600 align:start position:15% line:84.67% size:70% out of this milling machine? 13:58.666 --> 14:00.433 align:start position:12.5% line:84.67% size:75% Well, you're wanting a machine 14:00.500 --> 14:02.666 align:start position:32.5% line:79.33% size:35% that can grind really fine flour, 14:02.733 --> 14:06.866 align:start position:15% line:79.33% size:67.5% so that your water hydrates the flour really easily. 14:06.933 --> 14:08.600 align:start position:12.5% line:84.67% size:72.5% So, a fine particle of flour. 14:08.666 --> 14:13.066 align:start position:25% line:79.33% size:47.5% And if you can make a fistful of flour that clumps, 14:13.133 --> 14:14.733 align:start position:17.5% line:84.67% size:65% that's good quality flour. 14:14.800 --> 14:18.400 align:start position:15% line:79.33% size:70% Wow, that's never a property I was looking for in flour, 14:18.466 --> 14:20.500 align:start position:17.5% line:79.33% size:62.5% but now I'm going to have to keep an eye out. 14:20.566 --> 14:21.866 align:start position:35% line:79.33% size:27.5% Now I know, and that is the reason 14:21.933 --> 14:24.100 align:start position:22.5% line:79.33% size:55% why you have a milling machine in a bakery. 14:24.500 --> 14:25.266 align:start position:42.5% line:84.67% size:15% Ah ha. 14:28.466 --> 14:30.866 align:start position:15% line:79.33% size:67.5% [Capri] Sharon combines her  fresh, milled flour with water, 14:30.933 --> 14:33.200 align:start position:40% line:79.33% size:22.5% add salt  and sourdough starter, 14:33.266 --> 14:35.233 align:start position:22.5% line:84.67% size:55% and lets it autolyse. 14:35.300 --> 14:37.900 align:start position:12.5% line:79.33% size:75% Autolyse is an essential step  in making sourdough, 14:37.966 --> 14:40.833 align:start position:25% line:79.33% size:52.5% forming gluten bonds  which strengthen the dough 14:40.900 --> 14:42.566 align:start position:20% line:79.33% size:60% and allow it to stretch  without tearing. 14:45.666 --> 14:48.166 align:start position:17.5% line:79.33% size:65% She then lets the mixture  sit for 30 minutes 14:48.233 --> 14:49.900 align:start position:30% line:79.33% size:40% after which she  folds it together 14:49.966 --> 14:52.366 align:start position:17.5% line:79.33% size:65% and sprays with olive oil  before letting it rest 14:52.433 --> 14:53.900 align:start position:20% line:84.67% size:60% for another 45 minutes. 14:55.466 --> 14:57.100 align:start position:27.5% line:79.33% size:45% So, first of all, I'm going to wet my hands 14:57.166 --> 14:59.833 align:start position:35% line:79.33% size:30% so the dough doesn't stick to my hands. 14:59.900 --> 15:04.233 align:start position:15% line:79.33% size:67.5% So, really we're stretching the dough and folding it. 15:04.300 --> 15:07.100 align:start position:27.5% line:79.33% size:42.5% It's kind of like stretch and fold 15:07.166 --> 15:09.566 align:start position:22.5% line:79.33% size:55% and it builds strength in the dough-- 15:09.633 --> 15:10.500 align:start position:42.5% line:84.67% size:12.5% Okay. 15:10.566 --> 15:11.700 align:start position:20% line:84.67% size:57.5% --as you're doing that. 15:11.766 --> 15:15.033 align:start position:12.5% line:79.33% size:75% You're getting that structural integrity from the gluten. 15:15.100 --> 15:17.900 align:start position:17.5% line:79.33% size:65% [Sharon] We're like making that gluten network. 15:17.966 --> 15:19.366 align:start position:20% line:84.67% size:57.5% It's looking real nice. 15:19.433 --> 15:22.766 align:start position:15% line:79.33% size:67.5% All right, and you can feel the elasticity-- 15:22.833 --> 15:27.500 align:start position:32.5% line:79.33% size:32.5% Less dampness and more structural integrity. 15:27.566 --> 15:28.733 align:start position:22.5% line:84.67% size:52.5% You can already tell. 15:28.800 --> 15:30.533 align:start position:15% line:79.33% size:70% So, this has got to hang out for a little bit longer though. 15:30.600 --> 15:32.700 align:start position:17.5% line:79.33% size:65% Another 45 minutes longer and then we'll cut and shape it. 15:37.366 --> 15:39.366 align:start position:17.5% line:84.67% size:62.5% [Capri] Oh, look at that. 15:40.366 --> 15:41.700 align:start position:37.5% line:84.67% size:25% All right. 15:41.766 --> 15:43.900 align:start position:30% line:84.67% size:37.5% So, cut these-- 15:43.966 --> 15:45.500 align:start position:15% line:79.33% size:70% [Capri] It looks like you've done this once or twice. 15:45.566 --> 15:47.666 align:start position:25% line:79.33% size:50% We're going to shape our loaves, 15:47.733 --> 15:50.933 align:start position:20% line:79.33% size:60% so if you want to do one with me. 15:51.000 --> 15:51.733 align:start position:37.5% line:84.67% size:22.5% I'll try. 15:51.800 --> 15:53.700 align:start position:20% line:84.67% size:57.5% So, bring it over here. 15:53.766 --> 15:56.500 align:start position:22.5% line:79.33% size:55% We're going to keep it as a nice square. 15:56.566 --> 15:57.600 align:start position:40% line:84.67% size:17.5% Square. 15:57.666 --> 16:00.266 align:start position:15% line:79.33% size:67.5% And we're going to pull out these wings on the side. 16:00.333 --> 16:01.333 align:start position:42.5% line:84.67% size:15% Wings. 16:01.400 --> 16:03.033 align:start position:30% line:79.33% size:37.5% And we're going to fold them in. 16:03.100 --> 16:04.266 align:start position:27.5% line:84.67% size:42.5% Flop, flop, okay. 16:04.333 --> 16:06.266 align:start position:27.5% line:79.33% size:42.5% And then the top, we're going to fold it over. 16:06.333 --> 16:07.466 align:start position:37.5% line:84.67% size:25% Top, fold. 16:07.533 --> 16:08.800 align:start position:30% line:79.33% size:37.5% And we're going to fold these over. 16:08.866 --> 16:12.633 align:start position:25% line:79.33% size:50% And then we're going to bring this over. 16:15.366 --> 16:16.700 align:start position:42.5% line:84.67% size:12.5% Yeah. 16:19.966 --> 16:21.833 align:start position:17.5% line:84.67% size:65% And stick it in the flour. 16:23.033 --> 16:28.200 align:start position:15% line:79.33% size:70% And then we'll just put them seam side up in the basket. 16:28.266 --> 16:29.433 align:start position:17.5% line:84.67% size:62.5% [Capri] Oh, seam side up. 16:29.500 --> 16:31.500 align:start position:25% line:79.33% size:50% Because then when we put it out on the setter 16:31.566 --> 16:33.200 align:start position:20% line:84.67% size:57.5% they're seam side down. 16:33.266 --> 16:34.933 align:start position:32.5% line:84.67% size:35% [Capri] I see. 16:38.100 --> 16:40.900 align:start position:30% line:79.33% size:42.5% Sharon gives her  sourdough loaves a flour stamp 16:41.000 --> 16:43.600 align:start position:25% line:79.33% size:50% and then loads them  into the oven for baking. 16:49.333 --> 16:51.500 align:start position:35% line:79.33% size:27.5% This bread really makes you work for it. 16:51.566 --> 16:56.266 align:start position:12.5% line:79.33% size:72.5% I mean, 48 hours all of this, the cleaning, the milling, 16:56.333 --> 16:59.766 align:start position:10% line:79.33% size:77.5% everything that went into this, and the moment has finally come. 16:59.833 --> 17:03.700 align:start position:27.5% line:79.33% size:45% So, explain to me how these two loaves differ. 17:03.766 --> 17:04.900 align:start position:37.5% line:84.67% size:25% All right. 17:04.966 --> 17:07.233 align:start position:15% line:79.33% size:70% Well, this is the turkey red winter wheat sourdough loaf 17:07.300 --> 17:08.333 align:start position:35% line:84.67% size:30% that I make. 17:08.400 --> 17:09.633 align:start position:30% line:79.33% size:37.5% And that's what we were mixing up. 17:09.700 --> 17:11.000 align:start position:15% line:84.67% size:67.5% That's what we were mixing. 17:11.066 --> 17:13.800 align:start position:32.5% line:79.33% size:32.5% And this one is conventional wheat. 17:13.866 --> 17:15.166 align:start position:27.5% line:79.33% size:45% So we get to taste the difference 17:15.233 --> 17:18.333 align:start position:10% line:79.33% size:77.5% between turkey red winter wheat and conventional wheat. 17:18.400 --> 17:20.733 align:start position:10% line:84.67% size:77.5% Okay, so this it is still warm. 17:20.800 --> 17:23.366 align:start position:12.5% line:79.33% size:75% This is like a dream come true for me. 17:24.500 --> 17:27.566 align:start position:27.5% line:79.33% size:42.5% And what is bread without a little bit of butter. 17:27.633 --> 17:29.166 align:start position:35% line:79.33% size:27.5% So this is the conventional wheat. 17:29.233 --> 17:30.400 align:start position:42.5% line:84.67% size:12.5% Yeah. 17:31.766 --> 17:33.033 align:start position:27.5% line:84.67% size:45% It's pretty basic. 17:33.100 --> 17:34.600 align:start position:17.5% line:84.67% size:62.5% I mean, it is a sourdough 17:34.666 --> 17:38.500 align:start position:15% line:79.33% size:70% so you can kind of smell and taste the twang a little bit. 17:38.566 --> 17:43.666 align:start position:30% line:79.33% size:37.5% I will tell you the crust is so good. 17:43.733 --> 17:44.933 align:start position:22.5% line:84.67% size:52.5% A little bit crunchy. 17:45.000 --> 17:45.933 align:start position:40% line:84.67% size:20% Exactly. 17:46.000 --> 17:47.233 align:start position:30% line:84.67% size:40% And it's tender. 17:47.300 --> 17:50.100 align:start position:12.5% line:79.33% size:75% That would make me want to eat the end of this bread. 17:50.166 --> 17:50.900 align:start position:32.5% line:84.67% size:32.5% There you go. 17:50.966 --> 17:52.400 align:start position:27.5% line:79.33% size:45% Because that crust is that good. 17:54.000 --> 17:54.900 align:start position:20% line:84.67% size:57.5% Let's go for the sides. 17:54.966 --> 17:56.433 align:start position:15% line:84.67% size:70% Let's go for the turkey red. 17:56.500 --> 17:57.466 align:start position:32.5% line:84.67% size:32.5% There you go. 18:00.033 --> 18:01.000 align:start position:32.5% line:84.67% size:35% You know what? 18:01.066 --> 18:03.600 align:start position:30% line:79.33% size:40% I'm going to try this one without butter 18:03.666 --> 18:05.333 align:start position:12.5% line:84.67% size:75% so you can really get a sense, 18:05.400 --> 18:08.333 align:start position:22.5% line:79.33% size:55% because I've never had turkey red. 18:09.266 --> 18:14.766 align:start position:10% line:79.33% size:77.5% I know its so special to Kansas so I want to be able to taste it 18:14.833 --> 18:17.366 align:start position:30% line:79.33% size:40% without any kind of adulteration. 18:22.833 --> 18:25.666 align:start position:20% line:84.67% size:57.5% That's a much hardier-- 18:25.733 --> 18:27.300 align:start position:25% line:84.67% size:50% Mmm hmm, very hardy. 18:28.466 --> 18:29.366 align:start position:40% line:84.67% size:17.5% Earthy. 18:29.433 --> 18:30.633 align:start position:12.5% line:84.67% size:75% I feel like it's a bit earthy. 18:30.700 --> 18:33.133 align:start position:17.5% line:79.33% size:62.5% It has some floral notes, I feel like. 18:33.200 --> 18:35.933 align:start position:32.5% line:79.33% size:35% And the crust is fantastic as well. 18:38.066 --> 18:38.900 align:start position:30% line:84.67% size:37.5% You can taste-- 18:38.966 --> 18:40.333 align:start position:17.5% line:84.67% size:65% It is a subtle difference, 18:40.400 --> 18:41.566 align:start position:22.5% line:79.33% size:55% but there's definitely a difference there. 18:44.566 --> 18:46.866 align:start position:35% line:79.33% size:27.5% This bread and this grain in particular, 18:46.933 --> 18:48.466 align:start position:30% line:84.67% size:37.5% the turkey red, 18:48.533 --> 18:50.933 align:start position:17.5% line:79.33% size:62.5% it tells a regional story for Kansas, 18:51.000 --> 18:53.733 align:start position:15% line:79.33% size:67.5% but it tells a family story for you as well. 18:53.800 --> 18:55.433 align:start position:17.5% line:84.67% size:62.5% Bringing this grain over, 18:55.500 --> 18:57.800 align:start position:17.5% line:79.33% size:62.5% your family as immigrants to North America 18:57.866 --> 19:00.900 align:start position:12.5% line:79.33% size:72.5% that has to be really special when you're making this bread. 19:00.966 --> 19:02.000 align:start position:32.5% line:84.67% size:35% Yeah, totally. 19:02.066 --> 19:03.500 align:start position:20% line:84.67% size:57.5% It's just very special. 19:03.566 --> 19:05.500 align:start position:20% line:79.33% size:60% Like, they would've been growing turkey red winter 19:05.566 --> 19:08.733 align:start position:15% line:79.33% size:67.5% when they first immigrated, my great grandparents, 19:08.800 --> 19:10.633 align:start position:30% line:79.33% size:40% and so now we're growing it again 19:10.700 --> 19:11.900 align:start position:25% line:84.67% size:47.5% on our family farm. 19:11.966 --> 19:13.066 align:start position:22.5% line:84.67% size:52.5% And baking the bread. 19:13.133 --> 19:14.833 align:start position:32.5% line:84.67% size:32.5% Amazing, wow. 19:14.900 --> 19:15.966 align:start position:20% line:84.67% size:57.5% You know what they say, 19:16.033 --> 19:18.600 align:start position:12.5% line:79.33% size:72.5% when you break bread together you make new friends. 19:18.666 --> 19:20.100 align:start position:15% line:84.67% size:67.5% So, I've made a new friend, 19:20.166 --> 19:22.133 align:start position:27.5% line:79.33% size:42.5% and learned a lot in the process, so thank you. 19:22.200 --> 19:23.233 align:start position:37.5% line:84.67% size:25% Thank you. 19:24.733 --> 19:26.733 align:start position:17.5% line:79.33% size:65% [Capri] In addition to its  incredible grain harvest, 19:26.800 --> 19:29.266 align:start position:30% line:79.33% size:40% Kansas also has  a legacy of innovation 19:29.333 --> 19:31.700 align:start position:20% line:79.33% size:60% in agricultural science  and research. 19:31.766 --> 19:34.633 align:start position:10% line:79.33% size:80% Lee DeHaan of the Land Institute  has been working on breeding 19:34.700 --> 19:36.733 align:start position:20% line:79.33% size:60% a perennial wheat grass  called kernza 19:36.800 --> 19:38.333 align:start position:12.5% line:84.67% size:75% for farmers like Scott Helmky 19:38.400 --> 19:40.566 align:start position:17.5% line:79.33% size:65% to grow as an alternative  to traditional wheat. 19:44.000 --> 19:46.933 align:start position:15% line:79.33% size:67.5% I feel like I'm standing in front of a field of innovation. 19:47.800 --> 19:51.200 align:start position:10% line:79.33% size:77.5% Lee, tell me a little bit about what kernza is 19:51.266 --> 19:54.066 align:start position:27.5% line:79.33% size:45% and how it differs from a traditional wheat. 19:54.133 --> 19:55.266 align:start position:45% line:84.67% size:10% Yes. 19:55.333 --> 19:57.933 align:start position:10% line:79.33% size:77.5% So, kernza is a perennial plant that grows for many years. 19:58.000 --> 19:59.600 align:start position:12.5% line:84.67% size:75% Wheat, we're used to planting. 19:59.666 --> 20:01.300 align:start position:10% line:84.67% size:80% You let it grow for a few months 20:01.366 --> 20:03.033 align:start position:25% line:79.33% size:47.5% and then you've got to harvest it, right? 20:03.100 --> 20:04.000 align:start position:20% line:84.67% size:60% And then the plant dies, 20:04.066 --> 20:06.500 align:start position:15% line:79.33% size:67.5% you've got to till the soil and plant again. 20:06.566 --> 20:07.533 align:start position:25% line:84.67% size:47.5% Kernza is different 20:07.600 --> 20:09.666 align:start position:17.5% line:79.33% size:65% because it keeps on living year to year to year 20:09.733 --> 20:11.733 align:start position:27.5% line:79.33% size:45% till it comes back without having to replant it. 20:11.800 --> 20:14.300 align:start position:17.5% line:79.33% size:62.5% And as a great benefit of those roots being in the soil, 20:14.366 --> 20:15.966 align:start position:22.5% line:79.33% size:52.5% they're adding carbon to the soil. 20:16.033 --> 20:18.233 align:start position:20% line:79.33% size:57.5% They're taking up water and nutrients 20:18.300 --> 20:20.333 align:start position:15% line:79.33% size:67.5% that could be leeching away if they were dying. 20:20.400 --> 20:22.866 align:start position:27.5% line:79.33% size:45% It helps the soil to improve in its quality 20:22.933 --> 20:24.600 align:start position:17.5% line:84.67% size:65% and keeps our water clean. 20:24.666 --> 20:26.500 align:start position:25% line:79.33% size:47.5% Scott, you actually farm kernza. 20:26.566 --> 20:28.033 align:start position:22.5% line:79.33% size:52.5% -This is your kernza. -Yes. 20:28.100 --> 20:29.533 align:start position:27.5% line:79.33% size:42.5% How has this been comparatively 20:29.600 --> 20:31.900 align:start position:37.5% line:79.33% size:25% to growing other types of wheat for you? 20:31.966 --> 20:34.200 align:start position:20% line:84.67% size:60% Well, we're about level. 20:34.266 --> 20:38.300 align:start position:25% line:79.33% size:47.5% But it's just doing good things for this. 20:38.366 --> 20:44.433 align:start position:10% line:79.33% size:80% And like, probably 80% reduction in fuel usage on the ground. 20:44.500 --> 20:46.600 align:start position:12.5% line:84.67% size:72.5% And it's a win/win situation. 20:46.666 --> 20:48.500 align:start position:10% line:79.33% size:80% For you, what do you hope to see in the future? 20:48.566 --> 20:50.433 align:start position:32.5% line:79.33% size:32.5% I want to see the market develop 20:50.500 --> 20:53.900 align:start position:25% line:79.33% size:47.5% and get more users, more publicity for it. 20:53.966 --> 20:57.400 align:start position:17.5% line:79.33% size:62.5% Where can we find kernza, you know, out there? 20:57.466 --> 21:00.366 align:start position:27.5% line:79.33% size:45% Is it in cereals? Is it in beer? 21:00.433 --> 21:02.233 align:start position:22.5% line:84.67% size:52.5% How is it being used? 21:02.300 --> 21:03.433 align:start position:22.5% line:84.67% size:52.5% Is it being used now? 21:03.500 --> 21:06.000 align:start position:22.5% line:79.33% size:55% Yeah, so there's a lot of small, local markets. 21:06.066 --> 21:08.366 align:start position:10% line:79.33% size:77.5% There's places where it's being used in a bakery here and there. 21:08.433 --> 21:11.566 align:start position:17.5% line:79.33% size:65% There is national products and craft beers, 21:11.633 --> 21:13.166 align:start position:15% line:84.67% size:67.5% something that's fun to do. 21:13.233 --> 21:15.666 align:start position:15% line:79.33% size:67.5% You can make a special can, sell it locally. 21:15.733 --> 21:17.233 align:start position:32.5% line:79.33% size:35% Tell the story about why it's important 21:17.300 --> 21:18.833 align:start position:20% line:84.67% size:57.5% and what this grain is. 21:18.900 --> 21:20.500 align:start position:12.5% line:79.33% size:75% It's been a great introduction for a lot of people. 21:26.500 --> 21:28.566 align:start position:17.5% line:79.33% size:65% [Capri] Here at Free State  Brewing in Lawrence, 21:28.633 --> 21:30.133 align:start position:25% line:84.67% size:52.5% owner, Chuck Magerl, 21:30.200 --> 21:32.133 align:start position:25% line:79.33% size:52.5% and head of Brewing,  Jeff Deman, 21:32.200 --> 21:33.500 align:start position:15% line:84.67% size:70% have dedicated their skills 21:33.566 --> 21:36.400 align:start position:20% line:79.33% size:60% to incorporating kernza  into their craft beers. 21:37.000 --> 21:40.266 align:start position:12.5% line:79.33% size:75% I understand that you actually brew with kernza, is that right? 21:40.333 --> 21:41.500 align:start position:30% line:79.33% size:37.5% That's correct. Yeah. 21:41.566 --> 21:42.466 align:start position:27.5% line:84.67% size:42.5% That is exciting. 21:42.533 --> 21:44.166 align:start position:25% line:79.33% size:50% What made you decide that that's something 21:44.233 --> 21:45.933 align:start position:30% line:79.33% size:37.5% that you wanted to work with? 21:46.000 --> 21:48.166 align:start position:15% line:79.33% size:70% You know, I've been involved with the Land Institute 21:48.233 --> 21:49.733 align:start position:30% line:84.67% size:40% for decades now. 21:49.800 --> 21:52.600 align:start position:22.5% line:79.33% size:52.5% And when they started developing this perennial crop 21:52.666 --> 21:53.933 align:start position:10% line:84.67% size:80% it was something that I thought, 21:54.000 --> 21:56.933 align:start position:20% line:79.33% size:57.5% we have an opportunity to present it to the public. 21:57.000 --> 21:59.866 align:start position:27.5% line:79.33% size:42.5% Why do you think it's important at this point 21:59.933 --> 22:03.200 align:start position:27.5% line:79.33% size:45% to be able to use a perennial grain like that? 22:03.266 --> 22:04.800 align:start position:25% line:79.33% size:50% You know, the aspect of the perennial crop 22:04.866 --> 22:07.066 align:start position:22.5% line:79.33% size:52.5% really helps to mimic a lot of the prairie 22:07.133 --> 22:08.200 align:start position:20% line:84.67% size:60% that was here initially. 22:08.266 --> 22:09.400 align:start position:22.5% line:79.33% size:52.5% [Capri] Yeah, and the regeneration of that 22:09.466 --> 22:10.500 align:start position:32.5% line:84.67% size:32.5% is important. 22:10.566 --> 22:12.100 align:start position:22.5% line:79.33% size:55% And you've got to have an end user, right? 22:12.166 --> 22:14.766 align:start position:12.5% line:79.33% size:75% You want to create that market and that's you guys. 22:14.833 --> 22:17.733 align:start position:17.5% line:79.33% size:62.5% You're the guy that makes the magic happen, 22:17.800 --> 22:19.600 align:start position:15% line:79.33% size:70% and I know that it is easier said than done. 22:19.666 --> 22:20.466 align:start position:20% line:84.67% size:60% We just get to drink it. 22:20.533 --> 22:21.866 align:start position:25% line:84.67% size:47.5% You get to make it. 22:21.933 --> 22:25.000 align:start position:25% line:79.33% size:50% What is kernza like to work with comparatively 22:25.066 --> 22:27.033 align:start position:25% line:79.33% size:50% to maybe some of the other more traditional grains? 22:27.100 --> 22:31.733 align:start position:15% line:79.33% size:67.5% Sure, so we've had a pretty extensive history with kernza. 22:31.800 --> 22:33.500 align:start position:30% line:79.33% size:40% Initially it was very difficult to use. 22:33.566 --> 22:36.766 align:start position:20% line:84.67% size:57.5% It's a very small grain 22:36.833 --> 22:41.466 align:start position:27.5% line:79.33% size:45% and we didn't have a good way to mill it 22:41.533 --> 22:43.566 align:start position:22.5% line:84.67% size:52.5% and it wasn't malted. 22:43.633 --> 22:45.600 align:start position:17.5% line:79.33% size:65% So it was pretty difficult to use. 22:45.666 --> 22:50.666 align:start position:10% line:79.33% size:77.5% Now, they've made great strides and it's easier to work with. 22:50.733 --> 22:54.166 align:start position:22.5% line:79.33% size:52.5% And we buy our kernza through a broker 22:54.233 --> 22:56.000 align:start position:12.5% line:84.67% size:75% that actually mills it for us. 22:56.066 --> 22:56.900 align:start position:25% line:84.67% size:50% [Capri] Oh, awesome. 22:56.966 --> 22:58.300 align:start position:27.5% line:79.33% size:45% [Jeff] So, when I was first using it, 22:58.366 --> 23:00.100 align:start position:22.5% line:84.67% size:52.5% didn't even know what 23:00.166 --> 23:02.933 align:start position:12.5% line:79.33% size:75% the Gelatinization temperature of it would be 23:03.000 --> 23:07.900 align:start position:22.5% line:79.33% size:55% so that I could access the sugars within the grain. 23:07.966 --> 23:10.733 align:start position:25% line:79.33% size:50% Now, it incorporates really easily 23:10.800 --> 23:14.266 align:start position:25% line:79.33% size:47.5% into a typical mash that we would have. 23:14.333 --> 23:18.233 align:start position:17.5% line:79.33% size:65% And so we get good extract from the kernza. 23:20.866 --> 23:23.100 align:start position:15% line:79.33% size:70% [Capri] Jeff combines kernza  with a barley malt 23:23.166 --> 23:25.066 align:start position:30% line:79.33% size:40% which provides   the enzymes necessary 23:25.133 --> 23:26.233 align:start position:27.5% line:84.67% size:45% for fermentation. 23:27.166 --> 23:29.266 align:start position:15% line:79.33% size:70% Once the starches have been  converted into sugar 23:29.333 --> 23:31.733 align:start position:25% line:79.33% size:50% in a process called  saccharification 23:31.800 --> 23:33.533 align:start position:15% line:84.67% size:70% the spent grain is removed. 23:36.433 --> 23:38.666 align:start position:15% line:79.33% size:67.5% [Jeff] We've leaned on that with our newest beer 23:38.733 --> 23:42.966 align:start position:25% line:79.33% size:50% that features kernza and some turkey red wheat. 23:43.033 --> 23:45.033 align:start position:30% line:79.33% size:40% Ah, turkey red, the other star of the show. 23:45.100 --> 23:46.100 align:start position:35% line:84.67% size:27.5% Yeah, yeah. 23:48.033 --> 23:50.200 align:start position:27.5% line:79.33% size:45% [Jeff] It's a real fruit forward. 23:50.266 --> 23:53.133 align:start position:15% line:79.33% size:70% The amount of hops that come into play with it is incredible. 23:53.200 --> 23:54.966 align:start position:20% line:84.67% size:60% So, it's a great flavor. 23:57.366 --> 23:58.533 align:start position:35% line:84.67% size:30% I'm excited. 23:58.600 --> 23:59.800 align:start position:27.5% line:84.67% size:45% It is really hazy. 23:59.866 --> 24:01.000 align:start position:30% line:84.67% size:40% It is very hazy. 24:01.066 --> 24:04.100 align:start position:15% line:79.33% size:67.5% We really wanted to lean in on the high protein level 24:04.166 --> 24:09.466 align:start position:17.5% line:79.33% size:65% that kernza and turkey red have in them naturally. 24:09.533 --> 24:13.733 align:start position:27.5% line:79.33% size:42.5% So, that protein is contributing to this haze. 24:13.800 --> 24:14.833 align:start position:42.5% line:84.67% size:12.5% Okay. 24:14.900 --> 24:16.833 align:start position:25% line:79.33% size:50% So now I understand the science behind the glass. 24:16.900 --> 24:17.866 align:start position:22.5% line:84.67% size:52.5% Let's give it a shot. 24:19.066 --> 24:22.933 align:start position:15% line:79.33% size:67.5% I can actually, I can smell the citrus and the floral. 24:23.000 --> 24:23.966 align:start position:20% line:84.67% size:60% You're right about that. 24:25.033 --> 24:26.466 align:start position:22.5% line:79.33% size:55% So, yeah this features some hops. 24:26.533 --> 24:27.533 align:start position:30% line:84.67% size:40% Oh, that's good. 24:27.600 --> 24:29.533 align:start position:22.5% line:79.33% size:52.5% It features hops from the southern hemisphere. 24:29.600 --> 24:33.133 align:start position:20% line:79.33% size:60% So, some from Australia, some from Yakama Valley 24:33.200 --> 24:34.333 align:start position:25% line:84.67% size:50% and some from Idaho. 24:34.400 --> 24:35.433 align:start position:42.5% line:84.67% size:12.5% Okay. 24:35.500 --> 24:38.066 align:start position:17.5% line:79.33% size:62.5% And I get a lot of orange and pineapple 24:38.133 --> 24:40.766 align:start position:22.5% line:79.33% size:52.5% from the contribution of those hops. 24:40.833 --> 24:45.133 align:start position:12.5% line:79.33% size:72.5% And you can tell, the orange, it's very orange forward. 24:45.200 --> 24:47.200 align:start position:10% line:79.33% size:77.5% I do taste a little bit of that pineapple sweetness. 24:47.266 --> 24:50.733 align:start position:12.5% line:79.33% size:75% Does the kernza bring out some of those other sweet notes? 24:50.800 --> 24:52.900 align:start position:12.5% line:84.67% size:75% So, the kernza just provides-- 24:52.966 --> 24:55.566 align:start position:10% line:79.33% size:77.5% Actually, the kernza is kind of provides some dryness. 24:55.633 --> 24:59.300 align:start position:12.5% line:79.33% size:75% And the turkey red contributes some softness to the palettes. 24:59.366 --> 25:00.500 align:start position:30% line:84.67% size:37.5% It's fantastic. 25:00.566 --> 25:02.233 align:start position:32.5% line:84.67% size:32.5% It really is. 25:02.300 --> 25:05.133 align:start position:12.5% line:79.33% size:72.5% I can't believe that I've had a chance to experience 25:05.200 --> 25:09.666 align:start position:22.5% line:79.33% size:55% Kansas wheat, both the turkey red and the kernza, 25:09.733 --> 25:12.966 align:start position:27.5% line:79.33% size:42.5% a heritage grain, and the future of wheat, 25:13.033 --> 25:15.233 align:start position:25% line:79.33% size:50% and now they're here in this one glass. 25:15.300 --> 25:17.133 align:start position:27.5% line:79.33% size:45% It's unbelievable, and it tastes incredible. 25:17.200 --> 25:18.766 align:start position:20% line:84.67% size:57.5% So, here's to progress. 25:18.833 --> 25:21.900 align:start position:15% line:79.33% size:70% Here's to beer and here's to the Free State of Kansas. 25:21.966 --> 25:23.566 align:start position:40% line:79.33% size:20% -Cheers. -Cheers. 25:26.300 --> 25:28.266 align:start position:20% line:79.33% size:57.5% [Capri] Here in Kansas,  the annual Wheat Harvest 25:28.333 --> 25:30.266 align:start position:15% line:84.67% size:70% remains an iconic tradition 25:30.333 --> 25:33.400 align:start position:20% line:79.33% size:60% keeping today's growers  connected to their ancestors 25:33.466 --> 25:36.366 align:start position:17.5% line:79.33% size:65% while sustaining millions  of people around the world. 25:38.600 --> 25:41.366 align:start position:10% line:10% size:80% The heirloom grain first brought  by Mennonite settlers 25:41.433 --> 25:43.233 align:start position:32.5% line:10% size:35% is celebrated  as an edible heritage. 25:45.033 --> 25:47.666 align:start position:20% line:10% size:60% While at the same time,  forward looking Kansans 25:47.733 --> 25:50.500 align:start position:25% line:10% size:50% continue to develop  a grain crop of the future. 25:54.400 --> 25:56.100 align:start position:15% line:10% size:72.5% But why take my word for it, 25:57.133 --> 25:59.200 align:start position:10% line:10% size:77.5% when you can come experience it  for yourself. 26:00.500 --> 26:01.933 align:start position:20% line:10% size:62.5% America The Bountiful... 26:02.000 --> 26:03.766 align:start position:12.5% line:10% size:75% ...is waiting for you and me. 26:06.500 --> 26:09.600 align:start position:17.5% line:10% size:67.5% For more information visit  Americathebountifulshow.com. 26:14.300 --> 26:15.966 align:start position:12.5% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 26:16.033 --> 26:17.433 align:start position:30% line:84.67% size:42.5% for generations, 26:17.500 --> 26:19.900 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 26:21.200 --> 26:23.433 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 26:23.500 --> 26:26.100 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 26:26.166 --> 26:28.800 align:start position:22.5% line:10% size:55% Together we can work   to keep America bountiful.