1
00:00:06,833 --> 00:00:10,433
[Capri]  Fields of golden grain 
 ready for harvest.

2
00:00:11,800 --> 00:00:15,833
The seeds threshed, winnowed,

3
00:00:15,900 --> 00:00:19,400
cleaned and milled 
 into fresh flour.

4
00:00:20,566 --> 00:00:24,700
Then baked into that most 
 cornerstone of foods, bread.

5
00:00:26,333 --> 00:00:27,866
[woman] This is really 
the best way to eat it.

6
00:00:27,933 --> 00:00:29,066
Mmm hmm.

7
00:00:29,133 --> 00:00:31,566
[Capri]  To understand why 
 we landed in Kansas,

8
00:00:31,633 --> 00:00:33,733
we'll need to look back 
 150 years...

9
00:00:33,800 --> 00:00:35,433
-There you go. 
-It's a good workout.

10
00:00:35,500 --> 00:00:36,466
Yeah, there you go.

11
00:00:37,833 --> 00:00:40,400
[Capri]  ...to the story of the 
 Russian Ukrainian Mennonites

12
00:00:40,466 --> 00:00:43,166
and how they changed 
agriculture in America.

13
00:00:43,233 --> 00:00:44,600
And that's what turned Kansas

14
00:00:44,666 --> 00:00:47,433
into the bread basket 
of the world.

15
00:00:47,933 --> 00:00:50,200
[Capri]  A bread basket 
 that continues to innovate

16
00:00:50,266 --> 00:00:53,633
with the perennial wheat grass 
 that's poised to revolutionize

17
00:00:53,700 --> 00:00:55,700
agriculture in America 
 once more.

18
00:01:03,066 --> 00:01:05,500
I'm Capri Cafaro 
 and I'm on a mission

19
00:01:05,566 --> 00:01:07,600
to uncover  
 the incredible stories

20
00:01:07,666 --> 00:01:09,033
of the foods we grow...

21
00:01:10,233 --> 00:01:12,633
...harvest, create...

22
00:01:13,766 --> 00:01:14,800
...and celebrate.

23
00:01:15,600 --> 00:01:17,833
Beautiful, amazing meal.

24
00:01:17,900 --> 00:01:20,066
So, I'm traveling 
 America's backroads

25
00:01:20,133 --> 00:01:22,700
to learn our cherished 
 food traditions

26
00:01:22,766 --> 00:01:24,366
from those 
 who make them possible...

27
00:01:24,433 --> 00:01:25,533
Look at that.

28
00:01:25,600 --> 00:01:27,466
...and are helping 
 keep them alive.

29
00:01:27,533 --> 00:01:29,000
There is so much more to learn.

30
00:01:31,066 --> 00:01:32,033
Whoa!

31
00:01:32,566 --> 00:01:34,600
[Capri] 
 On "America the Bountiful."

32
00:01:40,300 --> 00:01:41,800
[announcer]  America's farmers 
 have nourished us

33
00:01:41,866 --> 00:01:43,366
for generations,

34
00:01:43,433 --> 00:01:46,733
but today they face 
 unprecedented challenges.

35
00:01:46,800 --> 00:01:49,533
American Farmland Trust 
 works with farmers

36
00:01:49,600 --> 00:01:51,900
to help save the land 
 that sustains us.

37
00:01:51,966 --> 00:01:54,966
Together we can work  
 to keep America bountiful.

38
00:02:02,400 --> 00:02:05,033
[Capri]  One of the most ancient 
 food sources on earth,

39
00:02:05,100 --> 00:02:07,500
wheat has been cultivated 
 for its nutrient dense seeds

40
00:02:07,566 --> 00:02:09,466
for more than 10,000 years.

41
00:02:10,966 --> 00:02:14,733
Here in America, Kansas is the 
nation's leading wheat producer

42
00:02:14,800 --> 00:02:18,233
with records of wheat 
production predating statehood.

43
00:02:18,300 --> 00:02:19,633
Both the wheat itself

44
00:02:19,700 --> 00:02:22,533
and many of the farmers who 
 grow here in central Kansas

45
00:02:22,600 --> 00:02:24,100
can trace their origins

46
00:02:24,166 --> 00:02:26,966
back to Mennonite immigrants 
 from modern day Ukraine

47
00:02:27,033 --> 00:02:29,566
who brought with them 
 not only seeds,

48
00:02:29,633 --> 00:02:31,266
but techniques for harvest

49
00:02:31,333 --> 00:02:35,000
including a seven-sided tool 
 called the threshing stone.

50
00:02:37,433 --> 00:02:40,500
Historian Glen Eddiger shares 
 this history with visitors

51
00:02:40,566 --> 00:02:43,400
of the Mennonite Cultural 
 Heritage Center in Goessel.

52
00:02:44,366 --> 00:02:48,200
I understand that Mennonites 
actually brought, particularly,

53
00:02:48,266 --> 00:02:51,033
turkey red wheat here to Kansas.

54
00:02:51,100 --> 00:02:53,533
Who are the Mennonites,  
for people that aren't familiar?

55
00:02:53,600 --> 00:02:56,833
Well, the reason we're here 
is because it's 150 years

56
00:02:56,900 --> 00:02:58,933
since those Mennonites 
came to Kansas.

57
00:02:59,000 --> 00:03:01,066
And their history started 
with the reformation.

58
00:03:01,133 --> 00:03:04,066
Early 1500's,  
Martin Luther started that.

59
00:03:04,133 --> 00:03:06,433
Because of that,  
they were persecuted and killed

60
00:03:06,500 --> 00:03:08,566
and they looked  
for a place to immigrate.

61
00:03:08,633 --> 00:03:12,400
So, many Mennonites moved to 
different parts of the Ukraine

62
00:03:12,466 --> 00:03:15,200
and farmed there  
for 70, 80 years.

63
00:03:15,266 --> 00:03:17,100
They were very successful again.

64
00:03:17,166 --> 00:03:19,866
They became known  
as the bread basket of Europe.

65
00:03:19,933 --> 00:03:20,900
Yeah.

66
00:03:20,966 --> 00:03:23,233
And then they started 
losing their privileges

67
00:03:23,300 --> 00:03:25,633
and they needed another place 
to immigrate to.

68
00:03:25,700 --> 00:03:28,733
That same time, the railroad 
was coming across Kansas

69
00:03:28,800 --> 00:03:30,700
so they set--

70
00:03:30,766 --> 00:03:34,133
Santa Fe took people to Russia 
to encourage Mennonites

71
00:03:34,200 --> 00:03:35,800
to come to Kansas 
to farm the ground

72
00:03:35,866 --> 00:03:39,000
which had similar soil, 
similar climate.

73
00:03:39,066 --> 00:03:41,266
And they believed  
that the turkey red wheat

74
00:03:41,333 --> 00:03:42,266
would flourish here.

75
00:03:42,333 --> 00:03:44,200
What an incredible 
recruitment tool that is.

76
00:03:44,266 --> 00:03:45,566
[Glen] Oh, it's an 
incredible story.

77
00:03:45,633 --> 00:03:49,500
In 1874, several thousand 
came to Kansas,

78
00:03:49,566 --> 00:03:51,166
but the next ten years,

79
00:03:51,233 --> 00:03:55,600
about 18,000 Mennonites 
came to Canada and the U.S.,

80
00:03:55,666 --> 00:03:58,400
so it's a very large 
four-county area

81
00:03:58,466 --> 00:04:00,066
that we're in  
the middle of right now,

82
00:04:00,133 --> 00:04:02,966
that Mennonites have farmed 
for 150 years.

83
00:04:03,033 --> 00:04:04,733
And that turkey red wheat

84
00:04:04,800 --> 00:04:09,566
is something that dates back 
to their arrival here in Kansas.

85
00:04:09,633 --> 00:04:10,566
That's right.

86
00:04:10,633 --> 00:04:12,333
Mennonites hand-picked seeds.

87
00:04:12,400 --> 00:04:14,366
These are some 
hand-picked seeds,

88
00:04:14,433 --> 00:04:15,900
put them in the bags, 
put them in their trunks,

89
00:04:15,966 --> 00:04:17,200
when they shipped them here.

90
00:04:17,266 --> 00:04:22,166
And this started the crops 
in 1874 for harvest in 1875.

91
00:04:22,233 --> 00:04:25,900
It's advantages were, 
it was prolific in the soil,

92
00:04:25,966 --> 00:04:27,133
and good at that,

93
00:04:27,200 --> 00:04:31,833
but mostly, it was high protein 
and a lot of gluten

94
00:04:31,900 --> 00:04:33,633
which made good bread.

95
00:04:33,700 --> 00:04:37,533
Yeah Well, this is 
the turkey red wheat palace,

96
00:04:37,600 --> 00:04:43,233
and it is filled with artifacts 
of the way in which

97
00:04:43,300 --> 00:04:47,800
the Mennonites would cultivate 
and harvest the wheat

98
00:04:47,866 --> 00:04:50,766
150 years ago  
and a little bit beyond.

99
00:04:50,833 --> 00:04:53,933
I mean, there's so much here 
that I can't wait

100
00:04:54,000 --> 00:04:55,033
to better understand.

101
00:04:56,633 --> 00:04:58,666
[Capri]  In the neighboring town 
 of Moundridge,

102
00:04:58,733 --> 00:05:00,466
the local Historical Society

103
00:05:00,533 --> 00:05:04,566
has planted an entire field of 
heirloom turkey red winter wheat

104
00:05:04,633 --> 00:05:08,100
to celebrate 150 years  
of Mennonites living in Kansas.

105
00:05:09,800 --> 00:05:11,800
Agricultural Educator 
 Nathan Grayber

106
00:05:11,866 --> 00:05:14,833
offers historical demonstrations 
 as a part of the celebration.

107
00:05:17,433 --> 00:05:19,000
[Nathan] This is the 
original way of doing it.

108
00:05:19,066 --> 00:05:22,633
This is the true manpower 
of harvesting wheat.

109
00:05:22,700 --> 00:05:25,133
On the side 
with a short blade.

110
00:05:25,200 --> 00:05:27,700
It's actually ergonomically 
built so that as you--

111
00:05:27,766 --> 00:05:28,733
Oh, they thought of that.

112
00:05:28,800 --> 00:05:29,866
Right, they through everything.

113
00:05:29,933 --> 00:05:31,966
So, it's kind of  
a step sideways motion

114
00:05:32,033 --> 00:05:33,366
as we work through.

115
00:05:33,433 --> 00:05:35,133
We're just going to 
kind of cut it down.

116
00:05:36,133 --> 00:05:37,466
[Capri] You make it look 
so easy.

117
00:05:37,533 --> 00:05:38,633
[Nathan chuckles]

118
00:05:38,700 --> 00:05:40,500
[Nathan] You want to try 
this out and give it a whirl?

119
00:05:40,566 --> 00:05:42,000
I do. 
I do.

120
00:05:42,066 --> 00:05:43,600
Well, all right.

121
00:05:43,666 --> 00:05:44,600
All right.

122
00:05:44,666 --> 00:05:46,700
So, remember,  
we're going to face sideways.

123
00:05:46,766 --> 00:05:47,666
We're actually going 
to kind of be--

124
00:05:47,733 --> 00:05:48,766
There you go.

125
00:05:48,833 --> 00:05:50,433
And take a step with your left

126
00:05:50,500 --> 00:05:51,800
and you're just going 
to kind of drag

127
00:05:51,866 --> 00:05:53,200
and just kind of shift 
your hips.

128
00:05:53,266 --> 00:05:54,066
There you go.

129
00:05:54,133 --> 00:05:55,433
Just kind of nice and quick.

130
00:05:55,500 --> 00:05:57,366
Just keep coming.

131
00:05:57,433 --> 00:05:58,633
-There you go. 
-It's a good workout.

132
00:05:58,700 --> 00:05:59,833
Yeah, there you go.

133
00:06:02,666 --> 00:06:05,633
[Capri] So, step 2,  
we've gotten it out of the field

134
00:06:05,700 --> 00:06:06,666
and now it's over here.

135
00:06:06,733 --> 00:06:08,033
Right. 
So, we gathered it by hand.

136
00:06:08,100 --> 00:06:08,933
We brought it over here.

137
00:06:09,000 --> 00:06:10,300
We want to make our bundle.

138
00:06:10,366 --> 00:06:11,666
So, we find some natural string

139
00:06:11,733 --> 00:06:14,266
that we're going to take 
and make that bundle together.

140
00:06:14,333 --> 00:06:16,333
Tie it.

141
00:06:16,400 --> 00:06:17,566
So, we've got a nice bundle.

142
00:06:17,633 --> 00:06:18,766
So, if you look out 
in the field,

143
00:06:18,833 --> 00:06:19,800
we've got our shocks.

144
00:06:19,866 --> 00:06:21,233
What we do  
is we make these bundles

145
00:06:21,300 --> 00:06:23,400
and then we set three 
or four or five up together

146
00:06:23,466 --> 00:06:25,166
and then that's how 
the wheat will dry.

147
00:06:25,233 --> 00:06:26,366
Okay. 
Okay.

148
00:06:26,433 --> 00:06:27,733
Once we get that finished out,

149
00:06:27,800 --> 00:06:30,633
we're going to come in here 
and set our shock down

150
00:06:30,700 --> 00:06:32,333
and lay it on our tarp.

151
00:06:32,400 --> 00:06:33,966
Then we're going 
to get our flail out

152
00:06:34,033 --> 00:06:35,500
and we're going to get 
that grain out of that head.

153
00:06:35,566 --> 00:06:38,166
I can't believe I'm actually 
seeing a flail in the flesh.

154
00:06:38,233 --> 00:06:39,400
You are.

155
00:06:39,466 --> 00:06:42,000
So, it's kind of like an old 
Medieval ball and chain, right,

156
00:06:42,066 --> 00:06:43,300
except we're using leather.

157
00:06:43,366 --> 00:06:44,933
-Okay. 
-We've got it on a swivel.

158
00:06:45,000 --> 00:06:46,966
So, we're just going to kind of 
make a nice rotation,

159
00:06:47,033 --> 00:06:48,233
get that thing to flip.

160
00:06:48,300 --> 00:06:50,900
We want it to hit flat on that 
head so we drive that grain out.

161
00:06:51,900 --> 00:06:53,900
So, we're just going to kind of 
beat that down.

162
00:06:55,833 --> 00:06:57,200
Okay, I've got to try this.

163
00:06:57,266 --> 00:06:58,400
You definitely do. 
It's worth trying.

164
00:06:58,466 --> 00:06:59,766
[man] You'll get a workout.

165
00:06:59,833 --> 00:07:01,000
Well, we'll see.

166
00:07:01,066 --> 00:07:02,200
No sudden moves.

167
00:07:02,266 --> 00:07:03,300
Okay, where am I going?

168
00:07:03,366 --> 00:07:05,433
Kind of keep your hand here 
and it's that dip.

169
00:07:05,500 --> 00:07:06,333
Watch out, Clay.

170
00:07:06,400 --> 00:07:07,433
So now it's the opposite.

171
00:07:07,500 --> 00:07:09,333
The other way, 
we went with the left leg first.

172
00:07:09,400 --> 00:07:10,266
So now it's the right?

173
00:07:10,333 --> 00:07:11,333
Then we're going 
to go with the right.

174
00:07:11,400 --> 00:07:12,433
We're going to flip and dip.

175
00:07:12,500 --> 00:07:13,433
Flip and dip. 
Okay.

176
00:07:13,500 --> 00:07:14,733
Flip and dip.

177
00:07:14,800 --> 00:07:16,233
There you go. 
Good.

178
00:07:16,300 --> 00:07:17,733
All right.

179
00:07:17,800 --> 00:07:19,500
All right. 
This is kind of fun.

180
00:07:19,566 --> 00:07:20,900
I think you're hired.

181
00:07:20,966 --> 00:07:22,633
Could you do that 
for 10 hours a day?

182
00:07:22,700 --> 00:07:23,933
Well, see that's the thing.

183
00:07:24,000 --> 00:07:26,000
This is all fun and games 
for 15 seconds.

184
00:07:26,066 --> 00:07:27,700
Fifth-teen hours  
is a whole different thing.

185
00:07:27,766 --> 00:07:29,133
Now, we've got some grain.

186
00:07:29,200 --> 00:07:30,166
If you want to look down here,

187
00:07:30,233 --> 00:07:32,166
we've got some grain 
with a little bit of chaff

188
00:07:32,233 --> 00:07:33,733
and we're going to want 
to collect that.

189
00:07:33,800 --> 00:07:34,900
So, we'll get some of this--

190
00:07:34,966 --> 00:07:36,133
This right here?

191
00:07:36,200 --> 00:07:37,266
Yep, we're going to want to 
get this straw out of the way

192
00:07:37,333 --> 00:07:38,333
here a little bit.

193
00:07:38,400 --> 00:07:39,366
We'll move this bundle.

194
00:07:39,433 --> 00:07:40,733
[Capri] Ahh here you go.

195
00:07:42,433 --> 00:07:43,433
So, as we get our grain up,

196
00:07:43,500 --> 00:07:46,166
it's mixed with a lot of chaff 
and a lot of dirt.

197
00:07:46,233 --> 00:07:47,266
So, in the old days,

198
00:07:47,333 --> 00:07:50,066
we just kind of let the wind 
take that chaff out.

199
00:07:50,133 --> 00:07:51,133
[Capri] Come on, wind.

200
00:07:51,200 --> 00:07:52,566
[Nathan] Like that.

201
00:07:52,633 --> 00:07:54,366
You know, yesterday it was 
blowing 40 miles an hour.

202
00:07:54,433 --> 00:07:55,433
I was going to say.

203
00:07:55,500 --> 00:07:56,633
[Nathan] This would've worked 
really well.

204
00:07:56,700 --> 00:07:58,233
So you just kind of keep 
working it back and forth.

205
00:07:58,300 --> 00:07:59,533
I see.

206
00:07:59,600 --> 00:08:01,466
As we get that out.

207
00:08:03,533 --> 00:08:05,500
So, then this is ready 
to go to the mill.

208
00:08:05,566 --> 00:08:06,366
Okay.

209
00:08:06,433 --> 00:08:07,933
And we can grind it up, 
mill it down,

210
00:08:08,000 --> 00:08:10,500
make bread, bake with it, 
all kinds of other things.

211
00:08:11,300 --> 00:08:13,066
Thank you  
for continuing to preserve

212
00:08:13,133 --> 00:08:17,066
not only these 
historic practices,

213
00:08:17,133 --> 00:08:20,666
but the way that this original 
heirloom grain is ground.

214
00:08:20,733 --> 00:08:22,900
Right. 
It's in our blood.

215
00:08:22,966 --> 00:08:24,966
Yes, it is.  
I can tell.

216
00:08:26,100 --> 00:08:27,600
[Capri]  As farming 
 practices evolved

217
00:08:27,666 --> 00:08:29,533
with animal power 
 and mechanization,

218
00:08:29,600 --> 00:08:31,933
the style of hand harvesting 
 and processing,

219
00:08:32,000 --> 00:08:35,400
demonstrated by Nathan, 
 slowly became obsolete.

220
00:08:36,233 --> 00:08:38,300
Mechanization became 
 more and more advanced,

221
00:08:38,366 --> 00:08:41,200
and today a modern 
 combine harvester

222
00:08:41,266 --> 00:08:44,266
can harvest up 
 to 30 acres of wheat per hour.

223
00:08:45,200 --> 00:08:47,800
Merlin Entz is an 8th generation 
 wheat grower

224
00:08:47,866 --> 00:08:48,933
that's currently growing

225
00:08:49,000 --> 00:08:50,766
several different varieties 
 of wheat

226
00:08:50,833 --> 00:08:53,100
including the 
 historic turkey red,

227
00:08:53,166 --> 00:08:55,100
as well as 
 an organic winter wheat,

228
00:08:55,166 --> 00:08:57,433
a crossbred descendant 
 of turkey red

229
00:08:57,500 --> 00:09:00,166
that's easier to grow 
 and harvest on a large scale.

230
00:09:01,166 --> 00:09:02,233
Merlin's sister, Sharon,

231
00:09:02,300 --> 00:09:03,933
occasionally helps 
 with the harvest,

232
00:09:04,000 --> 00:09:05,933
a portion of which 
 she transforms

233
00:09:06,000 --> 00:09:08,066
into all manner 
 of breads and pastries

234
00:09:08,133 --> 00:09:10,066
at her bakery, Crust & Crumb.

235
00:09:13,000 --> 00:09:15,900
All of our current wheat 
stems from turkey red.

236
00:09:15,966 --> 00:09:19,066
It's the parentage of all of our 
current modern grain wheats--

237
00:09:19,133 --> 00:09:20,733
Thank you, turkey red. 
Look at you.

238
00:09:20,800 --> 00:09:21,833
--comes from turkey red.

239
00:09:21,900 --> 00:09:22,800
Look at this turkey red.

240
00:09:22,866 --> 00:09:24,900
It's responsible 
for all the wheat.

241
00:09:24,966 --> 00:09:26,633
And people brought this 
in their suitcases.

242
00:09:26,700 --> 00:09:28,500
You know, they kept 
the best kernels

243
00:09:28,566 --> 00:09:30,866
and brought in suitcases 
from Russia and Ukraine.

244
00:09:30,933 --> 00:09:32,566
And this is your passion?

245
00:09:32,633 --> 00:09:33,766
Mmm hmm.

246
00:09:33,833 --> 00:09:35,033
Why turkey red?

247
00:09:35,100 --> 00:09:37,700
Well, first of all, I mean, 
because it's an heirloom grain

248
00:09:37,766 --> 00:09:40,733
and it has better flavor 
than conventional wheat

249
00:09:40,800 --> 00:09:42,533
for baking with.

250
00:09:42,600 --> 00:09:43,833
But the other reason

251
00:09:43,900 --> 00:09:48,233
is because it has such 
historical significance.

252
00:09:48,300 --> 00:09:51,700
And your family  
is actually part of that story

253
00:09:51,766 --> 00:09:53,300
in some way, right?

254
00:09:53,366 --> 00:09:54,866
We're a little too late.

255
00:09:54,933 --> 00:09:56,166
We weren't the ones to bring it,

256
00:09:56,233 --> 00:10:00,466
but we did come here  
and started farming turkey red.

257
00:10:00,533 --> 00:10:03,233
Now, I've seen some  
of the historic farm implements

258
00:10:03,300 --> 00:10:05,700
that have enabled 
your predecessors

259
00:10:05,766 --> 00:10:07,733
to be able to harvest wheat.

260
00:10:07,800 --> 00:10:11,100
I'm assuming that you're not 
using those things today.

261
00:10:11,166 --> 00:10:13,866
I know you have a lot  
of big farm equipment here.

262
00:10:13,933 --> 00:10:15,400
What do you usually use

263
00:10:15,466 --> 00:10:17,666
to be able to come out 
and harvest the wheat?

264
00:10:17,733 --> 00:10:19,966
Well, often you have 
one or two combines

265
00:10:20,033 --> 00:10:23,533
and you have  
one or two or three trucks,

266
00:10:23,600 --> 00:10:25,133
and you have neighbors driving

267
00:10:25,200 --> 00:10:27,500
or friends 
driving the equipment.

268
00:10:27,566 --> 00:10:31,000
And it's a time of the year 
when you need more help.

269
00:10:31,066 --> 00:10:32,966
And so, everybody gets pulled 
into service.

270
00:10:33,033 --> 00:10:35,666
Well, you know, my shirt says 
Support a Local Farmer.

271
00:10:35,733 --> 00:10:39,800
So, I'm here to help if you're 
willing to put me to work.

272
00:10:39,866 --> 00:10:41,800
I'm ready to get into a combine

273
00:10:41,866 --> 00:10:44,066
and you can tell me  
all about it, and I'll pitch in.

274
00:10:44,133 --> 00:10:45,200
[Merlin] Okay.

275
00:10:48,866 --> 00:10:51,400
[Capri] Well, this thing  
is absolutely enormous.

276
00:10:52,466 --> 00:10:55,933
What exactly does this do 
in relationship to the wheat?

277
00:10:56,000 --> 00:10:57,866
Which I can see you've 
already harvested here

278
00:10:57,933 --> 00:11:00,466
but there's a lot happening.

279
00:11:00,533 --> 00:11:01,600
So, you've got  
to explain this to me.

280
00:11:01,666 --> 00:11:03,800
Right. So the sickle cuts it 
and this reel,

281
00:11:03,866 --> 00:11:05,933
depending on how high 
and how fast it's turning

282
00:11:06,000 --> 00:11:07,766
and how far forward it is,

283
00:11:07,833 --> 00:11:10,233
it grabs the wheat 
even if it's leaning away

284
00:11:10,300 --> 00:11:13,166
and pulls it into the sickle and 
then throws it into the auger

285
00:11:13,233 --> 00:11:14,666
which brings it to the center.

286
00:11:14,733 --> 00:11:16,100
And from there it begins--

287
00:11:16,166 --> 00:11:17,466
Which part is the auger?

288
00:11:17,533 --> 00:11:18,933
This auger behind.

289
00:11:19,000 --> 00:11:20,166
[Capri] I see.

290
00:11:20,233 --> 00:11:21,600
[Merlin] It brings it from two 
directions into the center.

291
00:11:21,666 --> 00:11:22,766
Mmm hmm.

292
00:11:22,833 --> 00:11:25,766
[Merlin] And those fingers 
throw it into a chain drive

293
00:11:25,833 --> 00:11:27,800
which takes it 
into the threshing mechanism

294
00:11:27,866 --> 00:11:29,866
which is a big rotor 
that's spinning like this.

295
00:11:29,933 --> 00:11:31,633
Then that all 
gets separated and sorted

296
00:11:31,700 --> 00:11:32,933
and chaff comes out the back.

297
00:11:33,000 --> 00:11:34,066
Separating once again,

298
00:11:34,133 --> 00:11:37,000
separating the wheat 
from the chaff, literally.

299
00:11:37,066 --> 00:11:40,000
How much do you think the 
mechanization of the harvest

300
00:11:40,066 --> 00:11:44,533
with the combine has changed 
the dynamic from the way

301
00:11:44,600 --> 00:11:48,233
that maybe your grandparents 
were harvesting wheat to today.

302
00:11:48,300 --> 00:11:49,800
Well, we can harvest--

303
00:11:49,866 --> 00:11:51,266
With two of these machines 
we can harvest

304
00:11:51,333 --> 00:11:54,066
150 or 250 acres a day.

305
00:11:54,133 --> 00:11:58,400
And they couldn't have 
imagined that.

306
00:11:58,466 --> 00:12:02,800
That was the size of a farm 
two generations ago.

307
00:12:02,866 --> 00:12:05,166
Well, I know you've already 
harvested a little bit of this,

308
00:12:05,233 --> 00:12:07,433
but there's still 
more to be done.

309
00:12:07,500 --> 00:12:09,233
I can see that 
there's some out there

310
00:12:09,300 --> 00:12:10,933
that still needs 
to be harvested.

311
00:12:11,000 --> 00:12:12,433
So, let's go 
harvest some wheat.

312
00:12:24,233 --> 00:12:25,533
[Capri]  After the wheat 
 is harvested,

313
00:12:25,600 --> 00:12:27,866
threshed and winnowed 
 inside the combine,

314
00:12:27,933 --> 00:12:31,533
the seeds or grains 
 are deposited in a truck

315
00:12:31,600 --> 00:12:33,033
ready to ship for sale.

316
00:12:33,800 --> 00:12:35,200
About half of Merlin's crop

317
00:12:35,266 --> 00:12:37,733
goes directly into the 
 domestic grain market,

318
00:12:37,800 --> 00:12:39,866
while the other half 
 is shipped overseas

319
00:12:39,933 --> 00:12:43,866
in the form of raw wheat 
or refined products like flour.

320
00:12:46,733 --> 00:12:49,533
In addition to being a beloved 
 piece of Kansas history,

321
00:12:49,600 --> 00:12:51,633
turkey red winter wheat 
 is also cherished

322
00:12:51,700 --> 00:12:54,733
as the primary ingredient 
 in baking fresh bread.

323
00:12:55,666 --> 00:12:58,300
Sharon Entz spent 10 years 
working in the milling industry

324
00:12:58,366 --> 00:13:01,066
before founding her own bakery, 
 Crust & Crumb.

325
00:13:01,866 --> 00:13:06,000
One of her most requested items 
 is a 48-hour sourdough loaf

326
00:13:06,066 --> 00:13:08,300
made from the family plot 
 of turkey red.

327
00:13:09,866 --> 00:13:11,466
Sharon cleans their turkey red

328
00:13:11,533 --> 00:13:13,500
by running it through 
 a wheat cleaner

329
00:13:13,566 --> 00:13:15,633
handed down from her grandfather

330
00:13:15,700 --> 00:13:17,633
before bringing it 
 to the milling machine.

331
00:13:22,200 --> 00:13:25,866
There are not a lot of bakeries 
with a milling machine in house.

332
00:13:25,933 --> 00:13:28,433
This is a serious contraption.

333
00:13:28,500 --> 00:13:29,666
How does it work?

334
00:13:29,733 --> 00:13:32,733
Well, there's two stones 
in there that you can't see

335
00:13:32,800 --> 00:13:35,466
and one is stationary, 
the other one is spinning.

336
00:13:35,533 --> 00:13:38,233
And the kernels of wheat

337
00:13:38,300 --> 00:13:41,266
are inserted into the center 
of the stones,

338
00:13:41,333 --> 00:13:42,733
and as they turn,

339
00:13:42,800 --> 00:13:47,300
they slowly grind the wheat 
into tiny little particles.

340
00:13:47,366 --> 00:13:50,200
And then as they get  
to the parameter of the stone,

341
00:13:50,266 --> 00:13:51,933
they're flung out 
onto the housing

342
00:13:52,000 --> 00:13:53,966
and then fall down into 
the bucket below.

343
00:13:54,033 --> 00:13:55,166
I see.

344
00:13:55,233 --> 00:13:57,466
So, what are we looking for 
in the qualities of flour

345
00:13:57,533 --> 00:13:58,600
out of this milling machine?

346
00:13:58,666 --> 00:14:00,433
Well, you're wanting a machine

347
00:14:00,500 --> 00:14:02,666
that can grind 
really fine flour,

348
00:14:02,733 --> 00:14:06,866
so that your water hydrates 
the flour really easily.

349
00:14:06,933 --> 00:14:08,600
So, a fine particle of flour.

350
00:14:08,666 --> 00:14:13,066
And if you can make 
a fistful of flour that clumps,

351
00:14:13,133 --> 00:14:14,733
that's good quality flour.

352
00:14:14,800 --> 00:14:18,400
Wow, that's never a property 
I was looking for in flour,

353
00:14:18,466 --> 00:14:20,500
but now I'm going to have 
to keep an eye out.

354
00:14:20,566 --> 00:14:21,866
Now I know, 
and that is the reason

355
00:14:21,933 --> 00:14:24,100
why you have a milling 
machine in a bakery.

356
00:14:24,500 --> 00:14:25,266
Ah ha.

357
00:14:28,466 --> 00:14:30,866
[Capri]  Sharon combines her 
fresh, milled flour with water,

358
00:14:30,933 --> 00:14:33,200
add salt 
 and sourdough starter,

359
00:14:33,266 --> 00:14:35,233
and lets it autolyse.

360
00:14:35,300 --> 00:14:37,900
Autolyse is an essential step 
 in making sourdough,

361
00:14:37,966 --> 00:14:40,833
forming gluten bonds 
 which strengthen the dough

362
00:14:40,900 --> 00:14:42,566
and allow it to stretch 
 without tearing.

363
00:14:45,666 --> 00:14:48,166
She then lets the mixture 
 sit for 30 minutes

364
00:14:48,233 --> 00:14:49,900
after which she 
 folds it together

365
00:14:49,966 --> 00:14:52,366
and sprays with olive oil 
 before letting it rest

366
00:14:52,433 --> 00:14:53,900
for another 45 minutes.

367
00:14:55,466 --> 00:14:57,100
So, first of all,  
I'm going to wet my hands

368
00:14:57,166 --> 00:14:59,833
so the dough 
doesn't stick to my hands.

369
00:14:59,900 --> 00:15:04,233
So, really we're stretching 
the dough and folding it.

370
00:15:04,300 --> 00:15:07,100
It's kind of like 
stretch and fold

371
00:15:07,166 --> 00:15:09,566
and it builds strength 
in the dough--

372
00:15:09,633 --> 00:15:10,500
Okay.

373
00:15:10,566 --> 00:15:11,700
--as you're doing that.

374
00:15:11,766 --> 00:15:15,033
You're getting that structural 
integrity from the gluten.

375
00:15:15,100 --> 00:15:17,900
[Sharon] We're like making 
that gluten network.

376
00:15:17,966 --> 00:15:19,366
It's looking real nice.

377
00:15:19,433 --> 00:15:22,766
All right, and you can feel 
the elasticity--

378
00:15:22,833 --> 00:15:27,500
Less dampness 
and more structural integrity.

379
00:15:27,566 --> 00:15:28,733
You can already tell.

380
00:15:28,800 --> 00:15:30,533
So, this has got to hang out 
for a little bit longer though.

381
00:15:30,600 --> 00:15:32,700
Another 45 minutes longer  
and then we'll cut and shape it.

382
00:15:37,366 --> 00:15:39,366
[Capri] Oh, look at that.

383
00:15:40,366 --> 00:15:41,700
All right.

384
00:15:41,766 --> 00:15:43,900
So, cut these--

385
00:15:43,966 --> 00:15:45,500
[Capri] It looks like you've 
done this once or twice.

386
00:15:45,566 --> 00:15:47,666
We're going to shape 
our loaves,

387
00:15:47,733 --> 00:15:50,933
so if you want to do one 
with me.

388
00:15:51,000 --> 00:15:51,733
I'll try.

389
00:15:51,800 --> 00:15:53,700
So, bring it over here.

390
00:15:53,766 --> 00:15:56,500
We're going to keep it 
as a nice square.

391
00:15:56,566 --> 00:15:57,600
Square.

392
00:15:57,666 --> 00:16:00,266
And we're going to pull out 
these wings on the side.

393
00:16:00,333 --> 00:16:01,333
Wings.

394
00:16:01,400 --> 00:16:03,033
And we're going 
to fold them in.

395
00:16:03,100 --> 00:16:04,266
Flop, flop, okay.

396
00:16:04,333 --> 00:16:06,266
And then the top, 
we're going to fold it over.

397
00:16:06,333 --> 00:16:07,466
Top, fold.

398
00:16:07,533 --> 00:16:08,800
And we're going 
to fold these over.

399
00:16:08,866 --> 00:16:12,633
And then we're going 
to bring this over.

400
00:16:15,366 --> 00:16:16,700
Yeah.

401
00:16:19,966 --> 00:16:21,833
And stick it in the flour.

402
00:16:23,033 --> 00:16:28,200
And then we'll just put them 
seam side up in the basket.

403
00:16:28,266 --> 00:16:29,433
[Capri] Oh, seam side up.

404
00:16:29,500 --> 00:16:31,500
Because then when we 
put it out on the setter

405
00:16:31,566 --> 00:16:33,200
they're seam side down.

406
00:16:33,266 --> 00:16:34,933
[Capri] I see.

407
00:16:38,100 --> 00:16:40,900
Sharon gives her 
 sourdough loaves a flour stamp

408
00:16:41,000 --> 00:16:43,600
and then loads them 
 into the oven for baking.

409
00:16:49,333 --> 00:16:51,500
This bread  
really makes you work for it.

410
00:16:51,566 --> 00:16:56,266
I mean, 48 hours all of this, 
the cleaning, the milling,

411
00:16:56,333 --> 00:16:59,766
everything that went into this, 
and the moment has finally come.

412
00:16:59,833 --> 00:17:03,700
So, explain to me  
how these two loaves differ.

413
00:17:03,766 --> 00:17:04,900
All right.

414
00:17:04,966 --> 00:17:07,233
Well, this is the turkey red 
winter wheat sourdough loaf

415
00:17:07,300 --> 00:17:08,333
that I make.

416
00:17:08,400 --> 00:17:09,633
And that's what 
we were mixing up.

417
00:17:09,700 --> 00:17:11,000
That's what we were mixing.

418
00:17:11,066 --> 00:17:13,800
And this one  
is conventional wheat.

419
00:17:13,866 --> 00:17:15,166
So we get to taste 
the difference

420
00:17:15,233 --> 00:17:18,333
between turkey red winter wheat 
and conventional wheat.

421
00:17:18,400 --> 00:17:20,733
Okay, so this it is still warm.

422
00:17:20,800 --> 00:17:23,366
This is like a dream come true 
for me.

423
00:17:24,500 --> 00:17:27,566
And what is bread 
without a little bit of butter.

424
00:17:27,633 --> 00:17:29,166
So this is  
the conventional wheat.

425
00:17:29,233 --> 00:17:30,400
Yeah.

426
00:17:31,766 --> 00:17:33,033
It's pretty basic.

427
00:17:33,100 --> 00:17:34,600
I mean, it is a sourdough

428
00:17:34,666 --> 00:17:38,500
so you can kind of smell and 
taste the twang a little bit.

429
00:17:38,566 --> 00:17:43,666
I will tell you 
the crust is so good.

430
00:17:43,733 --> 00:17:44,933
A little bit crunchy.

431
00:17:45,000 --> 00:17:45,933
Exactly.

432
00:17:46,000 --> 00:17:47,233
And it's tender.

433
00:17:47,300 --> 00:17:50,100
That would make me want to eat 
the end of this bread.

434
00:17:50,166 --> 00:17:50,900
There you go.

435
00:17:50,966 --> 00:17:52,400
Because that crust 
is that good.

436
00:17:54,000 --> 00:17:54,900
Let's go for the sides.

437
00:17:54,966 --> 00:17:56,433
Let's go for the turkey red.

438
00:17:56,500 --> 00:17:57,466
There you go.

439
00:18:00,033 --> 00:18:01,000
You know what?

440
00:18:01,066 --> 00:18:03,600
I'm going to try 
this one without butter

441
00:18:03,666 --> 00:18:05,333
so you can really get a sense,

442
00:18:05,400 --> 00:18:08,333
because I've never had 
turkey red.

443
00:18:09,266 --> 00:18:14,766
I know its so special to Kansas 
so I want to be able to taste it

444
00:18:14,833 --> 00:18:17,366
without any kind 
of adulteration.

445
00:18:22,833 --> 00:18:25,666
That's a much hardier--

446
00:18:25,733 --> 00:18:27,300
Mmm hmm, very hardy.

447
00:18:28,466 --> 00:18:29,366
Earthy.

448
00:18:29,433 --> 00:18:30,633
I feel like it's a bit earthy.

449
00:18:30,700 --> 00:18:33,133
It has some floral notes, 
I feel like.

450
00:18:33,200 --> 00:18:35,933
And the crust  
is fantastic as well.

451
00:18:38,066 --> 00:18:38,900
You can taste--

452
00:18:38,966 --> 00:18:40,333
It is a subtle difference,

453
00:18:40,400 --> 00:18:41,566
but there's definitely 
a difference there.

454
00:18:44,566 --> 00:18:46,866
This bread  
and this grain in particular,

455
00:18:46,933 --> 00:18:48,466
the turkey red,

456
00:18:48,533 --> 00:18:50,933
it tells a regional story 
for Kansas,

457
00:18:51,000 --> 00:18:53,733
but it tells a family story 
for you as well.

458
00:18:53,800 --> 00:18:55,433
Bringing this grain over,

459
00:18:55,500 --> 00:18:57,800
your family as immigrants 
to North America

460
00:18:57,866 --> 00:19:00,900
that has to be really special 
when you're making this bread.

461
00:19:00,966 --> 00:19:02,000
Yeah, totally.

462
00:19:02,066 --> 00:19:03,500
It's just very special.

463
00:19:03,566 --> 00:19:05,500
Like, they would've been 
growing turkey red winter

464
00:19:05,566 --> 00:19:08,733
when they first immigrated, 
my great grandparents,

465
00:19:08,800 --> 00:19:10,633
and so now we're 
growing it again

466
00:19:10,700 --> 00:19:11,900
on our family farm.

467
00:19:11,966 --> 00:19:13,066
And baking the bread.

468
00:19:13,133 --> 00:19:14,833
Amazing, wow.

469
00:19:14,900 --> 00:19:15,966
You know what they say,

470
00:19:16,033 --> 00:19:18,600
when you break bread together 
you make new friends.

471
00:19:18,666 --> 00:19:20,100
So, I've made a new friend,

472
00:19:20,166 --> 00:19:22,133
and learned a lot 
in the process, so thank you.

473
00:19:22,200 --> 00:19:23,233
Thank you.

474
00:19:24,733 --> 00:19:26,733
[Capri]  In addition to its 
 incredible grain harvest,

475
00:19:26,800 --> 00:19:29,266
Kansas also has 
 a legacy of innovation

476
00:19:29,333 --> 00:19:31,700
in agricultural science 
 and research.

477
00:19:31,766 --> 00:19:34,633
Lee DeHaan of the Land Institute 
 has been working on breeding

478
00:19:34,700 --> 00:19:36,733
a perennial wheat grass 
 called kernza

479
00:19:36,800 --> 00:19:38,333
for farmers like Scott Helmky

480
00:19:38,400 --> 00:19:40,566
to grow as an alternative 
 to traditional wheat.

481
00:19:44,000 --> 00:19:46,933
I feel like I'm standing in 
front of a field of innovation.

482
00:19:47,800 --> 00:19:51,200
Lee, tell me a little bit about 
what kernza is

483
00:19:51,266 --> 00:19:54,066
and how it differs 
from a traditional wheat.

484
00:19:54,133 --> 00:19:55,266
Yes.

485
00:19:55,333 --> 00:19:57,933
So, kernza is a perennial plant 
that grows for many years.

486
00:19:58,000 --> 00:19:59,600
Wheat, we're used to planting.

487
00:19:59,666 --> 00:20:01,300
You let it grow for a few months

488
00:20:01,366 --> 00:20:03,033
and then you've got 
to harvest it, right?

489
00:20:03,100 --> 00:20:04,000
And then the plant dies,

490
00:20:04,066 --> 00:20:06,500
you've got to till the soil 
and plant again.

491
00:20:06,566 --> 00:20:07,533
Kernza is different

492
00:20:07,600 --> 00:20:09,666
because it keeps on living 
year to year to year

493
00:20:09,733 --> 00:20:11,733
till it comes back 
without having to replant it.

494
00:20:11,800 --> 00:20:14,300
And as a great benefit of 
those roots being in the soil,

495
00:20:14,366 --> 00:20:15,966
they're adding carbon 
to the soil.

496
00:20:16,033 --> 00:20:18,233
They're taking up water 
and nutrients

497
00:20:18,300 --> 00:20:20,333
that could be leeching away 
if they were dying.

498
00:20:20,400 --> 00:20:22,866
It helps the soil  
to improve in its quality

499
00:20:22,933 --> 00:20:24,600
and keeps our water clean.

500
00:20:24,666 --> 00:20:26,500
Scott, you actually 
farm kernza.

501
00:20:26,566 --> 00:20:28,033
-This is your kernza. 
-Yes.

502
00:20:28,100 --> 00:20:29,533
How has this been 
comparatively

503
00:20:29,600 --> 00:20:31,900
to growing 
other types of wheat for you?

504
00:20:31,966 --> 00:20:34,200
Well, we're about level.

505
00:20:34,266 --> 00:20:38,300
But it's just doing 
good things for this.

506
00:20:38,366 --> 00:20:44,433
And like, probably 80% reduction 
in fuel usage on the ground.

507
00:20:44,500 --> 00:20:46,600
And it's a win/win situation.

508
00:20:46,666 --> 00:20:48,500
For you, what do you hope to see 
in the future?

509
00:20:48,566 --> 00:20:50,433
I want to see 
the market develop

510
00:20:50,500 --> 00:20:53,900
and get more users, 
more publicity for it.

511
00:20:53,966 --> 00:20:57,400
Where can we find kernza, 
you know, out there?

512
00:20:57,466 --> 00:21:00,366
Is it in cereals?  
Is it in beer?

513
00:21:00,433 --> 00:21:02,233
How is it being used?

514
00:21:02,300 --> 00:21:03,433
Is it being used now?

515
00:21:03,500 --> 00:21:06,000
Yeah, so there's a lot 
of small, local markets.

516
00:21:06,066 --> 00:21:08,366
There's places where it's being 
used in a bakery here and there.

517
00:21:08,433 --> 00:21:11,566
There is national products 
and craft beers,

518
00:21:11,633 --> 00:21:13,166
something that's fun to do.

519
00:21:13,233 --> 00:21:15,666
You can make a special can, 
sell it locally.

520
00:21:15,733 --> 00:21:17,233
Tell the story 
about why it's important

521
00:21:17,300 --> 00:21:18,833
and what this grain is.

522
00:21:18,900 --> 00:21:20,500
It's been a great introduction 
for a lot of people.

523
00:21:26,500 --> 00:21:28,566
[Capri]  Here at Free State 
 Brewing in Lawrence,

524
00:21:28,633 --> 00:21:30,133
owner, Chuck Magerl,

525
00:21:30,200 --> 00:21:32,133
and head of Brewing, 
 Jeff Deman,

526
00:21:32,200 --> 00:21:33,500
have dedicated their skills

527
00:21:33,566 --> 00:21:36,400
to incorporating kernza 
 into their craft beers.

528
00:21:37,000 --> 00:21:40,266
I understand that you actually 
brew with kernza, is that right?

529
00:21:40,333 --> 00:21:41,500
That's correct. 
Yeah.

530
00:21:41,566 --> 00:21:42,466
That is exciting.

531
00:21:42,533 --> 00:21:44,166
What made you decide 
that that's something

532
00:21:44,233 --> 00:21:45,933
that you wanted 
to work with?

533
00:21:46,000 --> 00:21:48,166
You know, I've been involved 
with the Land Institute

534
00:21:48,233 --> 00:21:49,733
for decades now.

535
00:21:49,800 --> 00:21:52,600
And when they started 
developing this perennial crop

536
00:21:52,666 --> 00:21:53,933
it was something that I thought,

537
00:21:54,000 --> 00:21:56,933
we have an opportunity  
to present it to the public.

538
00:21:57,000 --> 00:21:59,866
Why do you think  
it's important at this point

539
00:21:59,933 --> 00:22:03,200
to be able to use  
a perennial grain like that?

540
00:22:03,266 --> 00:22:04,800
You know, the aspect 
of the perennial crop

541
00:22:04,866 --> 00:22:07,066
really helps to mimic 
a lot of the prairie

542
00:22:07,133 --> 00:22:08,200
that was here initially.

543
00:22:08,266 --> 00:22:09,400
[Capri] Yeah, and the 
regeneration of that

544
00:22:09,466 --> 00:22:10,500
is important.

545
00:22:10,566 --> 00:22:12,100
And you've got to have 
an end user, right?

546
00:22:12,166 --> 00:22:14,766
You want to create that market 
and that's you guys.

547
00:22:14,833 --> 00:22:17,733
You're the guy that makes 
the magic happen,

548
00:22:17,800 --> 00:22:19,600
and I know that it is easier 
said than done.

549
00:22:19,666 --> 00:22:20,466
We just get to drink it.

550
00:22:20,533 --> 00:22:21,866
You get to make it.

551
00:22:21,933 --> 00:22:25,000
What is kernza like  
to work with comparatively

552
00:22:25,066 --> 00:22:27,033
to maybe some of the 
other more traditional grains?

553
00:22:27,100 --> 00:22:31,733
Sure, so we've had a pretty 
extensive history with kernza.

554
00:22:31,800 --> 00:22:33,500
Initially it was 
very difficult to use.

555
00:22:33,566 --> 00:22:36,766
It's a very small grain

556
00:22:36,833 --> 00:22:41,466
and we didn't have 
a good way to mill it

557
00:22:41,533 --> 00:22:43,566
and it wasn't malted.

558
00:22:43,633 --> 00:22:45,600
So it was pretty difficult 
to use.

559
00:22:45,666 --> 00:22:50,666
Now, they've made great strides 
and it's easier to work with.

560
00:22:50,733 --> 00:22:54,166
And we buy our kernza 
through a broker

561
00:22:54,233 --> 00:22:56,000
that actually mills it for us.

562
00:22:56,066 --> 00:22:56,900
[Capri] Oh, awesome.

563
00:22:56,966 --> 00:22:58,300
[Jeff] So, when I  
was first using it,

564
00:22:58,366 --> 00:23:00,100
didn't even know what

565
00:23:00,166 --> 00:23:02,933
the Gelatinization temperature 
of it would be

566
00:23:03,000 --> 00:23:07,900
so that I could access 
the sugars within the grain.

567
00:23:07,966 --> 00:23:10,733
Now, it incorporates 
really easily

568
00:23:10,800 --> 00:23:14,266
into a typical mash 
that we would have.

569
00:23:14,333 --> 00:23:18,233
And so we get good extract 
from the kernza.

570
00:23:20,866 --> 00:23:23,100
[Capri]  Jeff combines kernza 
 with a barley malt

571
00:23:23,166 --> 00:23:25,066
which provides  
 the enzymes necessary

572
00:23:25,133 --> 00:23:26,233
for fermentation.

573
00:23:27,166 --> 00:23:29,266
Once the starches have been 
 converted into sugar

574
00:23:29,333 --> 00:23:31,733
in a process called 
 saccharification

575
00:23:31,800 --> 00:23:33,533
the spent grain is removed.

576
00:23:36,433 --> 00:23:38,666
[Jeff] We've leaned on that 
with our newest beer

577
00:23:38,733 --> 00:23:42,966
that features kernza 
and some turkey red wheat.

578
00:23:43,033 --> 00:23:45,033
Ah, turkey red,  
the other star of the show.

579
00:23:45,100 --> 00:23:46,100
Yeah, yeah.

580
00:23:48,033 --> 00:23:50,200
[Jeff] It's a real 
fruit forward.

581
00:23:50,266 --> 00:23:53,133
The amount of hops that come 
into play with it is incredible.

582
00:23:53,200 --> 00:23:54,966
So, it's a great flavor.

583
00:23:57,366 --> 00:23:58,533
I'm excited.

584
00:23:58,600 --> 00:23:59,800
It is really hazy.

585
00:23:59,866 --> 00:24:01,000
It is very hazy.

586
00:24:01,066 --> 00:24:04,100
We really wanted to lean in 
on the high protein level

587
00:24:04,166 --> 00:24:09,466
that kernza and turkey red 
have in them naturally.

588
00:24:09,533 --> 00:24:13,733
So, that protein  
is contributing to this haze.

589
00:24:13,800 --> 00:24:14,833
Okay.

590
00:24:14,900 --> 00:24:16,833
So now I understand  
the science behind the glass.

591
00:24:16,900 --> 00:24:17,866
Let's give it a shot.

592
00:24:19,066 --> 00:24:22,933
I can actually, I can smell 
the citrus and the floral.

593
00:24:23,000 --> 00:24:23,966
You're right about that.

594
00:24:25,033 --> 00:24:26,466
So, yeah this features 
some hops.

595
00:24:26,533 --> 00:24:27,533
Oh, that's good.

596
00:24:27,600 --> 00:24:29,533
It features hops from 
the southern hemisphere.

597
00:24:29,600 --> 00:24:33,133
So, some from Australia, 
some from Yakama Valley

598
00:24:33,200 --> 00:24:34,333
and some from Idaho.

599
00:24:34,400 --> 00:24:35,433
Okay.

600
00:24:35,500 --> 00:24:38,066
And I get a lot of orange 
and pineapple

601
00:24:38,133 --> 00:24:40,766
from the contribution 
of those hops.

602
00:24:40,833 --> 00:24:45,133
And you can tell, the orange, 
it's very orange forward.

603
00:24:45,200 --> 00:24:47,200
I do taste a little bit of that 
pineapple sweetness.

604
00:24:47,266 --> 00:24:50,733
Does the kernza bring out some 
of those other sweet notes?

605
00:24:50,800 --> 00:24:52,900
So, the kernza just provides--

606
00:24:52,966 --> 00:24:55,566
Actually, the kernza is kind of 
provides some dryness.

607
00:24:55,633 --> 00:24:59,300
And the turkey red contributes 
some softness to the palettes.

608
00:24:59,366 --> 00:25:00,500
It's fantastic.

609
00:25:00,566 --> 00:25:02,233
It really is.

610
00:25:02,300 --> 00:25:05,133
I can't believe that I've had 
a chance to experience

611
00:25:05,200 --> 00:25:09,666
Kansas wheat, both the 
turkey red and the kernza,

612
00:25:09,733 --> 00:25:12,966
a heritage grain, 
and the future of wheat,

613
00:25:13,033 --> 00:25:15,233
and now they're here 
in this one glass.

614
00:25:15,300 --> 00:25:17,133
It's unbelievable, 
and it tastes incredible.

615
00:25:17,200 --> 00:25:18,766
So, here's to progress.

616
00:25:18,833 --> 00:25:21,900
Here's to beer and here's to 
the Free State of Kansas.

617
00:25:21,966 --> 00:25:23,566
-Cheers. 
-Cheers.

618
00:25:26,300 --> 00:25:28,266
[Capri]  Here in Kansas, 
 the annual Wheat Harvest

619
00:25:28,333 --> 00:25:30,266
remains an iconic tradition

620
00:25:30,333 --> 00:25:33,400
keeping today's growers 
 connected to their ancestors

621
00:25:33,466 --> 00:25:36,366
while sustaining millions 
 of people around the world.

622
00:25:38,600 --> 00:25:41,366
The heirloom grain first brought 
 by Mennonite settlers

623
00:25:41,433 --> 00:25:43,233
is celebrated 
 as an edible heritage.

624
00:25:45,033 --> 00:25:47,666
While at the same time, 
 forward looking Kansans

625
00:25:47,733 --> 00:25:50,500
continue to develop 
 a grain crop of the future.

626
00:25:54,400 --> 00:25:56,100
But why take my word for it,

627
00:25:57,133 --> 00:25:59,200
when you can come experience it 
 for yourself.

628
00:26:00,500 --> 00:26:01,933
America The Bountiful...

629
00:26:02,000 --> 00:26:03,766
...is waiting for you and me.

630
00:26:06,500 --> 00:26:09,600
For more information visit 
 Americathebountifulshow.com.

631
00:26:14,300 --> 00:26:15,966
[announcer]  America's farmers 
 have nourished us

632
00:26:16,033 --> 00:26:17,433
for generations,

633
00:26:17,500 --> 00:26:19,900
but today they face 
 unprecedented challenges.

634
00:26:21,200 --> 00:26:23,433
American Farmland Trust 
 works with farmers

635
00:26:23,500 --> 00:26:26,100
to help save the land 
 that sustains us.

636
00:26:26,166 --> 00:26:28,800
Together we can work  
 to keep America bountiful.