1 00:00:02,666 --> 00:00:04,366 [Capri] In the forests of West Virginia, 2 00:00:04,366 --> 00:00:07,433 a time-honored harvest is taking place. 3 00:00:09,900 --> 00:00:12,733 A wild vegetable that's been enjoyed for hundreds of years... 4 00:00:13,633 --> 00:00:15,133 You all are very lucky 5 00:00:15,133 --> 00:00:16,433 if you get to eat like this all the time. 6 00:00:16,433 --> 00:00:17,366 [woman] We do. 7 00:00:18,533 --> 00:00:20,033 [Capri] ...makes the locals want to celebrate 8 00:00:20,033 --> 00:00:22,133 the very first greens of the season... 9 00:00:22,766 --> 00:00:25,766 Now, this is a pretty incredible spread. 10 00:00:26,666 --> 00:00:29,733 ...and find innovative ways to enjoy their unique flavor.... 11 00:00:29,733 --> 00:00:34,166 That balance of that acidity of the tomato 12 00:00:34,166 --> 00:00:37,100 really brings out the flavor of the ramp. 13 00:00:37,700 --> 00:00:39,700 This labor of love has really paid off. 14 00:00:40,866 --> 00:00:41,966 ...all year long. 15 00:00:42,700 --> 00:00:44,533 For somebody who loves bread, 16 00:00:44,533 --> 00:00:49,100 and also loves the taste of ramps, this is next-level. 17 00:00:49,100 --> 00:00:50,033 Yeah. 18 00:00:55,000 --> 00:00:57,100 [Capri] I'm Capri Cafaro and I'm on a mission 19 00:00:57,100 --> 00:00:59,300 to uncover the incredible stories 20 00:00:59,300 --> 00:01:01,033 of the foods we grow... 21 00:01:02,333 --> 00:01:04,266 ...harvest, create... 22 00:01:05,666 --> 00:01:07,333 ...and celebrate. 23 00:01:07,333 --> 00:01:09,666 Beautiful, amazing meal. 24 00:01:09,666 --> 00:01:11,733 So, I'm traveling America's backroads 25 00:01:11,733 --> 00:01:13,800 to learn our cherished food traditions 26 00:01:13,800 --> 00:01:15,666 from those who make them possible... 27 00:01:15,666 --> 00:01:17,166 Look at that. 28 00:01:17,166 --> 00:01:19,133 ...and are helping keep them alive. 29 00:01:19,133 --> 00:01:20,900 There is so much more to learn. 30 00:01:20,900 --> 00:01:22,666 [man] It's just a tradition here in this area. 31 00:01:22,666 --> 00:01:24,000 -[gunshot] -[woman] Mmm hmm. 32 00:01:24,466 --> 00:01:26,600 [Capri] On "America the Bountiful." 33 00:01:31,433 --> 00:01:33,100 [announcer] America's farmers have nourished us 34 00:01:33,100 --> 00:01:34,466 for generations, 35 00:01:34,466 --> 00:01:37,900 but today they face unprecedented challenges. 36 00:01:37,900 --> 00:01:40,633 American Farmland Trust works with farmers 37 00:01:40,633 --> 00:01:43,000 to help save the land that sustains us. 38 00:01:43,000 --> 00:01:45,933 Together we can work to keep America bountiful. 39 00:01:49,366 --> 00:01:50,833 [Capri] Ramps, or wild leeks, 40 00:01:50,833 --> 00:01:53,900 are one of the most beloved wild vegetables in America. 41 00:01:53,900 --> 00:01:55,700 They're a member of the Allium family 42 00:01:55,700 --> 00:01:57,333 along with garlic and onions, 43 00:01:57,333 --> 00:01:59,000 and are often enjoyed in a similar manner. 44 00:02:00,033 --> 00:02:02,200 They have a very short harvest window 45 00:02:02,200 --> 00:02:04,133 from early spring to early summer 46 00:02:04,133 --> 00:02:06,066 and can be found in deciduous forests 47 00:02:06,066 --> 00:02:08,800 throughout much of the Midwest and eastern United States. 48 00:02:10,700 --> 00:02:13,600 Appalachia is known for its ramp harvesting traditions, 49 00:02:13,600 --> 00:02:15,566 and here at Richwood, West Virginia, 50 00:02:15,566 --> 00:02:18,000 a small town of just 1,600, 51 00:02:18,000 --> 00:02:20,200 volunteers celebrate this pungent wild food 52 00:02:20,200 --> 00:02:22,300 by harvesting and cooking up a feast 53 00:02:22,300 --> 00:02:24,200 for 1,000 every April. 54 00:02:27,100 --> 00:02:28,500 Well, good thing I came hungry. 55 00:02:28,500 --> 00:02:29,833 I'm ready to eat. 56 00:02:32,433 --> 00:02:34,466 It's called the Feast of the Ramson 57 00:02:34,466 --> 00:02:36,433 and is now in it's 84th year, 58 00:02:36,433 --> 00:02:39,500 making it the longest-running ramp feast in the country. 59 00:02:41,833 --> 00:02:43,933 It's a big part of the reason that Richwood is known 60 00:02:43,933 --> 00:02:46,333 as the Ramp Capital of the world. 61 00:02:46,333 --> 00:02:47,833 It smells incredible. 62 00:02:47,833 --> 00:02:48,800 It does. 63 00:02:48,800 --> 00:02:50,300 What are you making? This is a lot. 64 00:02:50,300 --> 00:02:51,833 Eight-hundred pounds of ramps. 65 00:02:51,833 --> 00:02:54,066 So, obviously ramps, star of the show. 66 00:02:54,066 --> 00:02:55,566 What else is in there with the ramps? 67 00:02:55,566 --> 00:02:57,133 [woman] Greens, bacon grease, 68 00:02:57,133 --> 00:02:58,433 because you can't have ramps without bacon grease. 69 00:02:58,433 --> 00:03:02,200 -And ham. -Ham, beans, potatoes. 70 00:03:02,200 --> 00:03:03,233 [woman] Potatoes. 71 00:03:03,233 --> 00:03:04,766 [second woman] And then we have volunteers 72 00:03:04,766 --> 00:03:06,566 who also bake cakes and desserts. 73 00:03:06,566 --> 00:03:07,766 [Capri] I can't wait to taste them, 74 00:03:07,766 --> 00:03:10,333 so you're going to have to get me a plate. 75 00:03:10,933 --> 00:03:13,166 Here to celebrate the ramps and share their knowledge 76 00:03:13,166 --> 00:03:14,566 is Glen Facemire, 77 00:03:14,566 --> 00:03:17,033 a local festival volunteer and author of the book 78 00:03:17,033 --> 00:03:19,700 "Having Your Ramps and Eating Them too," 79 00:03:19,700 --> 00:03:22,833 and Jim Chamberlain a Virginia scientist and ramp historian. 80 00:03:24,100 --> 00:03:25,433 This is actually really exciting 81 00:03:25,433 --> 00:03:26,633 because this is the first time 82 00:03:26,633 --> 00:03:29,200 I'm actually having a chance to eat ramps, 83 00:03:29,200 --> 00:03:30,566 which I'm really excited about. 84 00:03:31,100 --> 00:03:32,866 [man] First ramps of the season. 85 00:03:33,300 --> 00:03:35,000 First ramps of the season. 86 00:03:35,000 --> 00:03:37,433 You can tell this is incredibly fresh 87 00:03:37,433 --> 00:03:39,266 coming directly from the earth. 88 00:03:40,833 --> 00:03:42,066 A little bit like garlic. 89 00:03:44,200 --> 00:03:47,500 A little bit like onions, but more mild. 90 00:03:47,500 --> 00:03:48,566 So, I love it. 91 00:03:48,566 --> 00:03:49,633 I mean, I'm a huge garlic fan, 92 00:03:49,633 --> 00:03:51,866 I'm a huge onion fan, and I love greens, 93 00:03:51,866 --> 00:03:53,666 and it's a little bit of all three, 94 00:03:53,666 --> 00:03:56,100 so I can see why people are so excited for it. 95 00:03:56,100 --> 00:03:59,966 It seems as if ramps are such a quintessential part 96 00:03:59,966 --> 00:04:02,700 of West Virginian culture of Appalachian, 97 00:04:02,700 --> 00:04:04,700 of the Appalachian spirit really. 98 00:04:04,700 --> 00:04:07,333 How long have people been harvesting ramps, 99 00:04:07,333 --> 00:04:10,300 foraging ramps in this part of the country? 100 00:04:10,300 --> 00:04:13,000 Since people first inhabited this area. 101 00:04:13,000 --> 00:04:15,833 So, the Native Americans were using ramps, 102 00:04:15,833 --> 00:04:20,266 digging up ramps every spring for food and for medicine. 103 00:04:20,266 --> 00:04:27,966 And then back in the 1700s during the potato famine 104 00:04:27,966 --> 00:04:31,466 folks with huge migration of people 105 00:04:31,466 --> 00:04:35,466 from Northern Europe came to this country. 106 00:04:35,466 --> 00:04:37,933 They brought with them local knowledge 107 00:04:37,933 --> 00:04:42,000 about a plant that grows in their forest, 108 00:04:42,000 --> 00:04:44,133 which was rampson. 109 00:04:44,133 --> 00:04:45,833 They smelled the plant. 110 00:04:45,833 --> 00:04:46,633 I believe that. 111 00:04:46,633 --> 00:04:48,533 They smelled a familiar plant 112 00:04:48,533 --> 00:04:51,166 and then they looked underneath their feet and said, 113 00:04:51,166 --> 00:04:53,933 Wait, that looks like rampson." 114 00:04:53,933 --> 00:04:57,366 And they started calling it rampson. 115 00:04:57,366 --> 00:04:58,400 Right. 116 00:04:58,400 --> 00:05:01,100 And that just turned into ramps over time. 117 00:05:01,100 --> 00:05:03,133 How long have you been actually digging ramps 118 00:05:03,133 --> 00:05:05,133 and eating ramps? 119 00:05:05,133 --> 00:05:07,833 When my mom would, 120 00:05:07,833 --> 00:05:10,466 she would sterilize those half gallon jars. 121 00:05:10,466 --> 00:05:11,833 We would dig ramps. 122 00:05:11,833 --> 00:05:15,433 She would wilt them down and put them in the jars. 123 00:05:15,433 --> 00:05:17,900 And like I said, there wasn't so much of a celebration, 124 00:05:17,900 --> 00:05:19,000 it's just good food. 125 00:05:19,000 --> 00:05:20,866 So, that actually reminds me of something 126 00:05:20,866 --> 00:05:22,666 that I wanted to ask you Glen 127 00:05:22,666 --> 00:05:26,466 because I understand that you were a postman at some point. 128 00:05:26,466 --> 00:05:27,500 [Glen] Yes. 129 00:05:27,500 --> 00:05:31,500 And you would spread ramp seeds. 130 00:05:31,500 --> 00:05:32,466 Can you tell me about that? 131 00:05:32,466 --> 00:05:34,266 Yeah, they call me Johnny Ramp Seed. 132 00:05:34,266 --> 00:05:35,800 Johnny Ramp Seed. 133 00:05:35,800 --> 00:05:37,333 How did you get the nickname Johnny Ramp Seed? 134 00:05:37,333 --> 00:05:40,300 Well, I really plant the ramp bowl, 135 00:05:40,300 --> 00:05:44,400 and I'd planted them in flower beds, things like that, 136 00:05:44,400 --> 00:05:45,666 on my mail route. 137 00:05:45,666 --> 00:05:51,800 We've shipped ramps to Julia Child, 138 00:05:51,800 --> 00:05:54,666 all the chefs up there in New York. 139 00:05:54,666 --> 00:05:56,933 If ramp season is right now, 140 00:05:56,933 --> 00:05:59,000 I might actually be able to go out 141 00:05:59,000 --> 00:06:01,666 and forage some for myself while I'm here, yeah? 142 00:06:01,666 --> 00:06:03,066 Absolutely. Yeah. 143 00:06:03,066 --> 00:06:04,100 Absolutely. 144 00:06:04,100 --> 00:06:05,900 You should drive the back roads, 145 00:06:05,900 --> 00:06:09,533 and look down into the hollers and look for the green. 146 00:06:09,533 --> 00:06:11,400 And you can see them just popping up 147 00:06:11,400 --> 00:06:13,633 and waving their leaves at you. 148 00:06:13,633 --> 00:06:15,400 And actually, if you find the trail, 149 00:06:15,400 --> 00:06:18,000 you might smell them before you see them. 150 00:06:18,000 --> 00:06:19,333 Well, I'll keep my nose peeled. 151 00:06:19,333 --> 00:06:20,966 That's a good idea. 152 00:06:26,866 --> 00:06:28,300 [Capri] Just outside of Richwood, 153 00:06:28,300 --> 00:06:31,400 culinary instructor and cider maker Jason Durham Burke 154 00:06:31,400 --> 00:06:34,533 has been harvesting ramps with his family for years. 155 00:06:34,533 --> 00:06:36,366 On his wife's side of the family, 156 00:06:36,366 --> 00:06:38,733 it's part of an intergenerational tradition 157 00:06:38,733 --> 00:06:41,033 of hunting, fishing and foraging 158 00:06:41,033 --> 00:06:43,133 that highlights the spirit of self-reliance 159 00:06:43,133 --> 00:06:46,000 found throughout the Appalachian Mountains. 160 00:06:46,000 --> 00:06:49,033 Jason's agreed to share one of his family's harvesting spots 161 00:06:49,033 --> 00:06:52,000 high up on a ridge in a forest of mixed hardwoods. 162 00:06:57,733 --> 00:07:02,100 So, this looks like there's a lot of ramps up here. 163 00:07:02,100 --> 00:07:03,200 There is a lot of ramps. 164 00:07:03,200 --> 00:07:06,500 It's like a big, thick carpet of green, right? 165 00:07:06,500 --> 00:07:09,200 I think this is probably a good spot to start out. 166 00:07:09,200 --> 00:07:11,100 All right. 167 00:07:11,100 --> 00:07:13,566 So, how do you get these ramps out of the ground 168 00:07:13,566 --> 00:07:17,333 so they're good enough and intact enough to actually eat? 169 00:07:17,333 --> 00:07:19,066 That's an excellent question. 170 00:07:19,066 --> 00:07:22,033 You know, I think traditionally people would use a hoe 171 00:07:22,033 --> 00:07:23,166 or a shovel, 172 00:07:23,166 --> 00:07:26,233 but these days what I've really come to enjoy 173 00:07:26,233 --> 00:07:28,900 is the hori, hori knife. 174 00:07:28,900 --> 00:07:31,033 It's a Japanese gardening knife. 175 00:07:31,033 --> 00:07:32,000 [Capri] I see. 176 00:07:32,000 --> 00:07:35,200 So, it's part shovel, part knife. 177 00:07:35,200 --> 00:07:37,800 So, I like to get in right next to the stem there 178 00:07:37,800 --> 00:07:41,966 and just loosen it and gently tug on the ramp itself. 179 00:07:42,633 --> 00:07:44,066 So I know those-- 180 00:07:44,066 --> 00:07:46,700 -Very nice. -Big beautiful whole bulb. 181 00:07:46,700 --> 00:07:48,833 -Yeah, I can-- -Roots still intact there. 182 00:07:48,833 --> 00:07:50,166 Smells fantastic, doesn't it? 183 00:07:50,166 --> 00:07:51,266 It does smell fantastic. 184 00:07:51,266 --> 00:07:52,933 -You bet. -It smells like the earth. 185 00:07:52,933 --> 00:07:54,566 But it smells both like the earth 186 00:07:54,566 --> 00:07:58,933 and like a garlic onion hybrid. 187 00:07:58,933 --> 00:08:00,100 Most definitely. 188 00:08:00,100 --> 00:08:04,900 So, we're actually going to slide that coating down 189 00:08:04,900 --> 00:08:07,366 exposing a beautiful, clean bulb. 190 00:08:07,366 --> 00:08:10,333 We're going to take the edge of our knife 191 00:08:10,333 --> 00:08:12,100 and then we're going to take our roots. 192 00:08:14,100 --> 00:08:16,700 Stick them right back where they came from. 193 00:08:16,700 --> 00:08:18,433 Just cover them loosely. 194 00:08:18,433 --> 00:08:20,900 And then, with any small amount of good fortune, 195 00:08:20,900 --> 00:08:23,033 I can come back three, four, five years from now 196 00:08:23,033 --> 00:08:25,233 and dig that same exact ramp right back out of the ground. 197 00:08:25,233 --> 00:08:26,433 So, ramps keep coming back 198 00:08:26,433 --> 00:08:27,933 if you're a good steward of the land. 199 00:08:27,933 --> 00:08:29,200 [Jason] That's the key. 200 00:08:29,200 --> 00:08:30,766 That is really important these days 201 00:08:30,766 --> 00:08:32,733 because ramps, as you well know, 202 00:08:32,733 --> 00:08:35,800 have gotten very popular over the past few years. 203 00:08:35,800 --> 00:08:40,400 The first thing I like to do is find a patch large enough 204 00:08:40,400 --> 00:08:43,466 that it can sustain a little foraging. 205 00:08:43,466 --> 00:08:47,233 I'm not going to take more than maybe 10-20% at the most. 206 00:08:47,233 --> 00:08:51,400 So, one here, one there, one over here spread out, 207 00:08:51,400 --> 00:08:54,833 so we're not damaging those big clumps of ramps. 208 00:08:54,833 --> 00:08:58,066 Now, if you are in a place 209 00:08:58,066 --> 00:09:01,033 that isn't quite as overrun with ramps 210 00:09:01,033 --> 00:09:02,833 as where we stand right now, 211 00:09:02,833 --> 00:09:08,000 a lot of times I'll simply come in and pinch a leaf. 212 00:09:08,000 --> 00:09:10,100 What do you do with the leaf if it doesn't have the bulb? 213 00:09:10,100 --> 00:09:11,533 Oh, a million things. 214 00:09:11,533 --> 00:09:13,333 You can cook this just like greens. 215 00:09:13,333 --> 00:09:16,533 You know traditionally what you'd see around here 216 00:09:16,533 --> 00:09:19,400 is this is going to get fried with bacon fat. 217 00:09:19,400 --> 00:09:22,333 I like to make a ramp pesto or Chimichurri. 218 00:09:22,333 --> 00:09:24,033 It's infinitely adaptable. 219 00:09:24,033 --> 00:09:25,433 [Capri] That's next level. 220 00:09:25,433 --> 00:09:26,666 I want to learn from you, 221 00:09:26,666 --> 00:09:28,166 so you're going to have to show me 222 00:09:28,166 --> 00:09:30,433 how to at least get one of these out of the ground. 223 00:09:30,433 --> 00:09:31,366 For sure. 224 00:09:31,366 --> 00:09:32,566 -Put me to work. -Let's do it. 225 00:09:34,100 --> 00:09:35,966 This looks like a pretty good...yeah? 226 00:09:35,966 --> 00:09:37,366 That is a beautiful specimen. 227 00:09:37,366 --> 00:09:38,833 -Okay. -Absolutely. 228 00:09:38,833 --> 00:09:41,033 So, we're going to come in right next to that bulb 229 00:09:41,033 --> 00:09:44,433 and slide your blade in there. 230 00:09:44,433 --> 00:09:46,200 -Like so? -Yep, you got it. 231 00:09:46,200 --> 00:09:47,300 [Capri] Wiggle, wiggle, wiggle. 232 00:09:47,300 --> 00:09:49,633 If you grasp the base of that ramp down low-- 233 00:09:49,633 --> 00:09:50,533 Oh, I see it. Okay. 234 00:09:50,533 --> 00:09:51,433 Yeah. 235 00:09:51,433 --> 00:09:52,700 See how loose the soil is? 236 00:09:52,700 --> 00:09:55,233 You can almost just pull that right out. 237 00:09:56,533 --> 00:09:58,833 -You got it. -Ah ha. 238 00:09:58,833 --> 00:10:00,533 Beautiful. Beautiful. 239 00:10:00,533 --> 00:10:03,633 And then we're going to slice off the roots 240 00:10:03,633 --> 00:10:07,533 leaving just a little of that bulb attached 241 00:10:07,533 --> 00:10:09,666 so we can stick it right back in the ground. 242 00:10:09,666 --> 00:10:12,233 And then we'll just cover it up very loosely. 243 00:10:13,166 --> 00:10:14,266 [Capri] Great. 244 00:10:14,266 --> 00:10:15,566 That's a good-looking ramp you got right there. 245 00:10:15,566 --> 00:10:16,633 Hey, nice work. 246 00:10:16,633 --> 00:10:17,766 That's a beautiful specimen. 247 00:10:17,766 --> 00:10:20,133 Let's just do that 60 or 70 more times. 248 00:10:20,133 --> 00:10:21,600 [Capri] All right we better get to work. 249 00:10:22,333 --> 00:10:24,333 After collecting five to six dozen more, 250 00:10:24,333 --> 00:10:27,333 Jason plans to cook these ramps with forage morel mushrooms 251 00:10:27,333 --> 00:10:29,300 he was gifted from a friend. 252 00:10:29,300 --> 00:10:31,200 Ramps and morels share a harvest season 253 00:10:31,200 --> 00:10:33,366 and are often cooked together in this region. 254 00:10:34,600 --> 00:10:36,633 Before cooking, he gives them both a quick rinse 255 00:10:36,633 --> 00:10:38,466 at a nearby stream. 256 00:10:38,466 --> 00:10:39,833 What else are we making for dinner? 257 00:10:39,833 --> 00:10:43,700 Just a traditional Appalachian stream side meal in ramp season. 258 00:10:43,700 --> 00:10:45,966 We have some rills. 259 00:10:45,966 --> 00:10:47,833 I have some venison loin 260 00:10:47,833 --> 00:10:51,566 from a couple of deer I harvested last year. 261 00:10:51,566 --> 00:10:52,800 And we're going to make 262 00:10:52,800 --> 00:10:55,333 a very simple elderberry cider gastrique 263 00:10:55,333 --> 00:10:59,066 with some local honey from our friends in Louisburg, 264 00:10:59,066 --> 00:11:02,733 and some cider that I helped make with some friends of mine. 265 00:11:02,733 --> 00:11:03,866 That is incredible. 266 00:11:03,866 --> 00:11:06,400 So, all of these things in one way, shape or form 267 00:11:06,400 --> 00:11:08,266 you've had a hand in. 268 00:11:08,266 --> 00:11:09,500 They've come from the land, 269 00:11:09,500 --> 00:11:11,133 they've come from the community, 270 00:11:11,133 --> 00:11:13,100 and they're going to come into our mouths. 271 00:11:13,100 --> 00:11:14,833 Absolutely. I'm excited about that. 272 00:11:14,833 --> 00:11:16,000 As soon as we make them. 273 00:11:16,000 --> 00:11:17,400 All right, so what are we going to start with first? 274 00:11:17,400 --> 00:11:19,100 Well, the very first thing we're going to do 275 00:11:19,100 --> 00:11:21,900 is we're going to get a little lard rendering here. 276 00:11:23,100 --> 00:11:28,466 So, as this lard starts to render down for us a little bit, 277 00:11:28,466 --> 00:11:30,566 whenever you're ready, if you'd like to throw in some ramps. 278 00:11:30,566 --> 00:11:31,900 Absolutely. 279 00:11:31,900 --> 00:11:33,300 Just whole? 280 00:11:33,300 --> 00:11:34,633 You bet. 281 00:11:36,766 --> 00:11:39,700 And those will cook down just like greens. 282 00:11:39,700 --> 00:11:41,333 And I can already smell it. 283 00:11:41,333 --> 00:11:43,633 Oh, it smells fantastic. 284 00:11:43,633 --> 00:11:46,600 There is nothing like cooking over a live fire. 285 00:11:46,600 --> 00:11:47,700 [Capri] I totally agree. 286 00:11:47,700 --> 00:11:48,800 So, I'll tell you what, 287 00:11:48,800 --> 00:11:51,200 while you finish off those ramps into the pan, 288 00:11:51,200 --> 00:11:53,133 I'm going to get started on our gastrique. 289 00:11:53,133 --> 00:11:54,100 All right. 290 00:11:54,100 --> 00:11:55,200 So, we're going to make 291 00:11:55,200 --> 00:11:58,166 a very simple elderberry cider gastrique. 292 00:11:58,166 --> 00:12:01,033 We're going to start with some great local honey. 293 00:12:01,033 --> 00:12:02,200 So, we're going to get this in the pan 294 00:12:02,200 --> 00:12:04,433 and start this caramelizing. 295 00:12:06,633 --> 00:12:10,233 All right, so as that honey caramelizes in the pan, 296 00:12:10,233 --> 00:12:12,066 we're going to add in a little bit of cider. 297 00:12:12,066 --> 00:12:13,000 [Capri] Elderberry. 298 00:12:13,000 --> 00:12:14,066 [Jason] Absolutely. 299 00:12:14,066 --> 00:12:17,000 So, as this simmers over the flame, 300 00:12:17,000 --> 00:12:20,533 we're going to give our ramps just a little quick turn here. 301 00:12:23,166 --> 00:12:24,366 I think I know what's coming next. 302 00:12:24,366 --> 00:12:25,166 Absolutely. 303 00:12:25,166 --> 00:12:26,066 This is our venison. 304 00:12:26,066 --> 00:12:27,633 Venison time. You got it. 305 00:12:28,933 --> 00:12:33,066 All right, so these are some beautiful loins. 306 00:12:33,066 --> 00:12:37,433 We're going to just give this a very quick simple salting. 307 00:12:39,633 --> 00:12:42,333 All right, so the ramps are looking really great. 308 00:12:42,333 --> 00:12:45,166 I think, let's make a little space in the pan. 309 00:12:45,166 --> 00:12:47,000 Okay, for my favorite. 310 00:12:47,000 --> 00:12:48,000 Absolutely. 311 00:12:48,000 --> 00:12:49,833 What I'm looking forward to, the morels. 312 00:12:49,833 --> 00:12:51,466 [Jason] They are gorgeous, aren't they? 313 00:12:51,466 --> 00:12:55,566 And you know the beautiful shape of these mushrooms 314 00:12:55,566 --> 00:13:00,166 is just going to soak up all that flavor. 315 00:13:00,166 --> 00:13:01,633 [Capri] That makes sense. 316 00:13:01,633 --> 00:13:04,366 There's so much history of West Virginia 317 00:13:04,366 --> 00:13:06,133 in this pan. 318 00:13:06,133 --> 00:13:09,200 Is this something that maybe would've been cooked 319 00:13:09,200 --> 00:13:10,800 back in the day too? 320 00:13:10,800 --> 00:13:12,533 It sure is. Absolutely. 321 00:13:12,533 --> 00:13:14,533 This would be a very typical meal. 322 00:13:14,533 --> 00:13:15,633 That's good. 323 00:13:15,633 --> 00:13:17,333 -A little taste of history too. -That's right. 324 00:13:17,333 --> 00:13:19,666 I think we're pretty close. 325 00:13:19,666 --> 00:13:22,466 Little elderberry cider gastrique has reduced. 326 00:13:22,466 --> 00:13:25,700 We're going to pull off this last venison loin. 327 00:13:25,700 --> 00:13:27,200 And what do you say? 328 00:13:27,200 --> 00:13:30,900 Let's slice into it and put something on a plate. 329 00:13:30,900 --> 00:13:32,266 -Let's do it. -All right. 330 00:13:32,966 --> 00:13:35,966 [Capri] Jason begins by coating the plate with the gastrique, 331 00:13:35,966 --> 00:13:38,500 a French term for a sweet and sour sauce. 332 00:13:38,500 --> 00:13:42,000 Then he adds venison loin pieces followed by ramps and mushrooms. 333 00:13:45,133 --> 00:13:46,566 Wow, look at this. 334 00:13:46,566 --> 00:13:48,433 Jason's family joins for a very typical 335 00:13:48,433 --> 00:13:50,000 springtime mountain meal. 336 00:13:50,000 --> 00:13:51,000 Let's eat. 337 00:13:53,433 --> 00:13:54,666 You all are very lucky 338 00:13:54,666 --> 00:13:56,300 if you get to eat like this all the time. 339 00:13:56,300 --> 00:13:58,500 [woman] We do. We're very fortunate. 340 00:13:58,500 --> 00:14:00,100 It's true. 341 00:14:00,100 --> 00:14:02,766 And he cooks amazing food all the time. 342 00:14:02,766 --> 00:14:05,166 Now, is this something that growing up 343 00:14:05,166 --> 00:14:09,200 in West Virginia, that you would traditionally eat? 344 00:14:09,200 --> 00:14:10,233 Yeah. 345 00:14:10,233 --> 00:14:12,633 If there's traditional foods, that's them. 346 00:14:12,633 --> 00:14:14,966 From the early settlers until now, 347 00:14:14,966 --> 00:14:18,333 these have been the foods that's been handed down to us. 348 00:14:18,333 --> 00:14:20,233 -Yeah. -We still enjoy today. 349 00:14:20,233 --> 00:14:21,500 So, it's just getting passed down 350 00:14:21,500 --> 00:14:23,500 to generation to generation here. 351 00:14:23,500 --> 00:14:24,533 [man] Yes, ma'am. 352 00:14:24,533 --> 00:14:26,600 I just feel very fortunate to have a chance 353 00:14:26,600 --> 00:14:31,600 to be able to learn about all of this and taste all of it. 354 00:14:33,100 --> 00:14:37,200 -That's the best thing. -Really why we're here. 355 00:14:37,200 --> 00:14:39,233 I'm excited about that myself. 356 00:14:41,966 --> 00:14:47,333 The morel definitely has taken on the ramp taste. 357 00:14:47,333 --> 00:14:49,100 And the campfire. 358 00:14:49,100 --> 00:14:52,900 I'm also just so surprised how versatile the ramp is. 359 00:14:52,900 --> 00:14:56,166 When I was growing up, we always dug our ramps, 360 00:14:56,166 --> 00:14:57,666 so we were digging the bulb out of the ground 361 00:14:57,666 --> 00:14:59,233 every time we harvested. 362 00:14:59,233 --> 00:15:02,133 Anymore, I try not to do that. 363 00:15:02,133 --> 00:15:06,000 I'll pick my greens that I want and then I'll take a few bulbs. 364 00:15:06,000 --> 00:15:07,066 Yeah. 365 00:15:07,066 --> 00:15:08,533 And those ramps when you pick your greens, 366 00:15:08,533 --> 00:15:10,133 they'll be right back up. 367 00:15:10,133 --> 00:15:11,266 Yeah. 368 00:15:11,266 --> 00:15:14,200 It's a good way to help preserve it. 369 00:15:14,200 --> 00:15:15,333 Yeah. 370 00:15:15,333 --> 00:15:16,633 [Capri] That is a very good tip. 371 00:15:16,633 --> 00:15:21,600 I'd love to propose a toast to stewardship, to tradition, 372 00:15:21,600 --> 00:15:23,566 and to West Virginia. 373 00:15:23,566 --> 00:15:25,266 Cheers! 374 00:15:25,266 --> 00:15:26,866 Thank you for having me here. 375 00:15:26,866 --> 00:15:28,800 What a beautiful day. 376 00:15:28,800 --> 00:15:30,400 What an amazing meal. 377 00:15:30,400 --> 00:15:31,633 Thank you for sharing. 378 00:15:31,633 --> 00:15:33,800 All right. 379 00:15:35,266 --> 00:15:36,533 [Capri] While a special meal like this 380 00:15:36,533 --> 00:15:39,266 with the springtime taste of ramps can be fleeting, 381 00:15:39,266 --> 00:15:41,566 West Virginians have found a delicious way 382 00:15:41,566 --> 00:15:44,700 to preserve that flavor for year-round enjoyment: 383 00:15:44,700 --> 00:15:46,100 ramp salt. 384 00:15:47,133 --> 00:15:49,666 Nancy Bruns is a 7th generation salt maker. 385 00:15:51,066 --> 00:15:53,366 And here at J.Q. Dickinson Salt Works 386 00:15:53,366 --> 00:15:56,533 not only are the ramps local, the salt is too. 387 00:15:58,400 --> 00:16:00,600 Okay, well we're in West Virginia, 388 00:16:00,600 --> 00:16:02,300 a place that I don't think a lot of people 389 00:16:02,300 --> 00:16:03,933 associate with salt water. 390 00:16:03,933 --> 00:16:05,933 But here we are with salt water. 391 00:16:05,933 --> 00:16:07,666 How is that even possible? 392 00:16:07,666 --> 00:16:09,166 A lot of people ask that question. 393 00:16:09,166 --> 00:16:11,066 So, we're on top of an ancient seed bed 394 00:16:11,066 --> 00:16:12,400 called the Iapetus Ocean. 395 00:16:12,400 --> 00:16:15,233 It's a 400-600 million-year-old-source, 396 00:16:15,233 --> 00:16:17,900 and it runs under us like a salty river. 397 00:16:17,900 --> 00:16:20,766 So, we draw this brine up with a well 398 00:16:20,766 --> 00:16:23,966 and we evaporate it and crystalize it 399 00:16:23,966 --> 00:16:26,100 and make this beautiful mineral rich salt. 400 00:16:26,100 --> 00:16:27,100 [Capri] Wow! 401 00:16:27,100 --> 00:16:28,533 Now this salt is in your blood. 402 00:16:28,533 --> 00:16:29,566 Yes, it is. 403 00:16:29,566 --> 00:16:32,633 So, my great, great, great, great grandfather 404 00:16:32,633 --> 00:16:33,533 seven generations. 405 00:16:33,533 --> 00:16:34,666 That's a lot of greats. 406 00:16:34,666 --> 00:16:36,633 Yep, 7 generations back. 407 00:16:36,633 --> 00:16:40,300 Came here in 1813 from Eastern Virginia 408 00:16:40,300 --> 00:16:42,566 and started making salt in 1817. 409 00:16:42,566 --> 00:16:44,933 Made salt until 1945. 410 00:16:44,933 --> 00:16:48,533 And then, I was a chef for 20 plus years 411 00:16:48,533 --> 00:16:52,000 and I saw the need for locally produced products, 412 00:16:52,000 --> 00:16:54,100 and with my history in the salt industry 413 00:16:54,100 --> 00:16:57,233 and the family, I decided to come home and revive it. 414 00:16:57,233 --> 00:16:59,400 [Capri] Well, I'm glad you did. 415 00:16:59,400 --> 00:17:02,600 You know, when I think about how salt is made, 416 00:17:02,600 --> 00:17:04,633 this is not necessarily what comes to mind. 417 00:17:04,633 --> 00:17:10,566 Is this a traditional way that salt is cultivated? 418 00:17:10,566 --> 00:17:13,900 Well, these days most salt we consume is mined, 419 00:17:13,900 --> 00:17:17,600 but naturally made salts will be evaporated. 420 00:17:17,600 --> 00:17:19,133 You'll have salt pans 421 00:17:19,133 --> 00:17:20,566 that are crawled along the Mediterranean. 422 00:17:20,566 --> 00:17:23,966 But our process here in a landlocked state 423 00:17:23,966 --> 00:17:25,766 is totally unique. 424 00:17:25,766 --> 00:17:27,700 But we figured out the process, 425 00:17:27,700 --> 00:17:29,700 and we think our salt tastes great 426 00:17:29,700 --> 00:17:32,400 and captures all the minerals from the earth as well. 427 00:17:32,400 --> 00:17:34,100 So, we've got to capture some salt, right? 428 00:17:34,100 --> 00:17:35,400 We've got to capture some salt. 429 00:17:35,400 --> 00:17:38,733 So, just scrape it up. 430 00:17:39,666 --> 00:17:43,366 Now, you do some pretty cool stuff with your salts, 431 00:17:43,366 --> 00:17:45,166 and you use other agricultural products 432 00:17:45,166 --> 00:17:48,233 that are local to West Virginia 433 00:17:48,233 --> 00:17:50,433 to try to enhance the flavor, right? 434 00:17:50,433 --> 00:17:52,466 We do. 435 00:17:52,466 --> 00:17:53,633 It's very important to us 436 00:17:53,633 --> 00:17:57,433 to use indigenous flavors like ramps. 437 00:17:57,433 --> 00:17:59,400 Right now, we're in the middle of ramp season, 438 00:17:59,400 --> 00:18:02,266 so you can't smell on the camera, 439 00:18:02,266 --> 00:18:05,966 but we have a ramp aroma 440 00:18:05,966 --> 00:18:09,100 going through everything we're doing right now. 441 00:18:09,100 --> 00:18:10,700 Well, you're going to have to show me some of this 442 00:18:10,700 --> 00:18:12,400 because I need to understand 443 00:18:12,400 --> 00:18:15,466 how salt gets flavored with something like ramps. 444 00:18:15,466 --> 00:18:17,600 Since we're in the middle of ramp season, let's start there. 445 00:18:17,600 --> 00:18:19,233 I can show you the whole thing. 446 00:18:22,100 --> 00:18:24,133 [Capri] Nancy's sources her ramps from local foragers 447 00:18:24,133 --> 00:18:26,933 that use sustainable harvesting practices. 448 00:18:26,933 --> 00:18:30,500 She then dries the ramps until not a trace of moisture remains 449 00:18:30,500 --> 00:18:32,200 while her team breaks down the salt 450 00:18:32,200 --> 00:18:35,133 to a gourmet style finishing size and texture 451 00:18:35,133 --> 00:18:38,866 comparable to a Fleur de Sel or a Maldon sea salt. 452 00:18:38,866 --> 00:18:41,700 She then adds her own method of infusing the ramp flavor 453 00:18:41,700 --> 00:18:44,300 before jarring the salt and shipping it nationwide. 454 00:18:45,233 --> 00:18:47,033 So, tell me a little bit about this process 455 00:18:47,033 --> 00:18:50,833 of how you actually get that ramp flavor into the salt. 456 00:18:50,833 --> 00:18:55,166 So, we dry the greens and the bulbs in our drying room, 457 00:18:55,166 --> 00:19:00,200 dehydrate them, and then we grind them up. 458 00:19:00,200 --> 00:19:02,300 So, I'm just going to put some in here. 459 00:19:04,600 --> 00:19:06,833 [Capri] This is the small batch. 460 00:19:06,833 --> 00:19:08,200 This is a small batch. 461 00:19:08,200 --> 00:19:12,966 Yeah, this is just a part of the process 462 00:19:12,966 --> 00:19:14,400 just to give you an idea. 463 00:19:16,200 --> 00:19:17,566 So, you're looking for a powder. 464 00:19:17,566 --> 00:19:18,633 A powder yeah. 465 00:19:19,433 --> 00:19:23,366 So, then we take our salt. 466 00:19:23,366 --> 00:19:25,766 So, this is a 10-pound batch. 467 00:19:25,766 --> 00:19:28,466 We normally do 40 pounds of salt at a time. 468 00:19:28,466 --> 00:19:31,333 And then we blend it. 469 00:19:33,033 --> 00:19:34,933 Well, I want to try this. Now what? 470 00:19:34,933 --> 00:19:36,000 Okay, so. 471 00:19:36,000 --> 00:19:37,300 Nice and green. 472 00:19:37,300 --> 00:19:39,133 Yes, nice and green. 473 00:19:39,133 --> 00:19:42,433 Here is some salt, so grab a tomato. 474 00:19:42,433 --> 00:19:44,466 This is something you like to do with the salt. 475 00:19:44,466 --> 00:19:45,666 Yes. 476 00:19:45,666 --> 00:19:47,533 Okay, I'm going to give this a shot. 477 00:19:47,533 --> 00:19:48,600 Don't get too much. 478 00:19:48,600 --> 00:19:50,066 It'll be salty. 479 00:19:51,700 --> 00:19:53,333 Mmm. 480 00:19:55,100 --> 00:19:57,433 Wow! 481 00:19:57,433 --> 00:20:03,433 That balance of that acidity of the tomato 482 00:20:03,433 --> 00:20:06,300 really brings out the flavor of the ramps. 483 00:20:06,300 --> 00:20:07,466 It's very refreshing. 484 00:20:07,466 --> 00:20:12,766 I mean in the sense that it brings out the freshness 485 00:20:12,766 --> 00:20:14,733 of something like a tomato. 486 00:20:14,733 --> 00:20:17,500 I could see how it'd work on a cucumber or fresh vegetables. 487 00:20:17,500 --> 00:20:18,566 It really just-- 488 00:20:18,566 --> 00:20:19,866 It's fresh forward. 489 00:20:19,866 --> 00:20:20,866 If that makes any sense. 490 00:20:20,866 --> 00:20:21,966 It does. 491 00:20:21,966 --> 00:20:24,233 Well, our salt does that, the minerality of it. 492 00:20:24,233 --> 00:20:26,300 It has a slight sweetness to it. 493 00:20:26,300 --> 00:20:29,700 We try and stick to our roots 494 00:20:29,700 --> 00:20:32,500 and celebrate with what West Virginian and Appalachia 495 00:20:32,500 --> 00:20:33,633 have to offer. 496 00:20:33,633 --> 00:20:36,000 West Virginia on a stick. 497 00:20:36,000 --> 00:20:37,300 [Nancy] That's right. 498 00:20:42,500 --> 00:20:43,866 [Capri] While West Virginians have learned 499 00:20:43,866 --> 00:20:46,033 how to savor the ramp flavor year-round, 500 00:20:46,033 --> 00:20:47,666 that doesn't stop them from celebrating 501 00:20:47,666 --> 00:20:49,633 the unofficial state vegetable 502 00:20:49,633 --> 00:20:51,933 and the short window when it can be harvested fresh. 503 00:20:53,533 --> 00:20:55,000 The Feast of the Rampson in Richwood 504 00:20:55,000 --> 00:20:57,266 is one of ramp feasts and festivals 505 00:20:57,266 --> 00:20:59,166 like this one in Huntington. 506 00:20:59,166 --> 00:21:01,633 The organizers for the Wild Ramp Food Market 507 00:21:01,633 --> 00:21:03,533 endearingly named it Stinkfest 508 00:21:03,533 --> 00:21:05,300 after the ramp's pungent fragrance. 509 00:21:06,366 --> 00:21:07,966 Shelly Keeney is the Market Director 510 00:21:07,966 --> 00:21:09,900 and host of Ramp Recipe Contest 511 00:21:09,900 --> 00:21:11,933 every year as part of the festival. 512 00:21:11,933 --> 00:21:15,266 Now, this is a pretty incredible spread. 513 00:21:15,266 --> 00:21:16,433 What kind of recipes 514 00:21:16,433 --> 00:21:18,900 has people entered in this contest this year? 515 00:21:18,900 --> 00:21:21,633 So, today we have a ramp humus. 516 00:21:21,633 --> 00:21:24,066 We have a rampie instead of a shrimp scampi. 517 00:21:24,066 --> 00:21:25,533 It's shrimp with ramps. 518 00:21:25,533 --> 00:21:26,933 -Oh, rampie. I love it. -Yes. 519 00:21:26,933 --> 00:21:31,000 We have some crab rangoon with ramps. 520 00:21:31,000 --> 00:21:32,733 We have biscuits. 521 00:21:32,733 --> 00:21:35,866 A biscuit with goat cheese and ramps in it. 522 00:21:35,866 --> 00:21:39,433 We have a ramp Keish and we even have a ramp martini. 523 00:21:40,766 --> 00:21:42,833 That just shows the versatility of ramps. 524 00:21:42,833 --> 00:21:43,966 Exactly. 525 00:21:43,966 --> 00:21:45,766 [Capri] In addition to hosting the contest, 526 00:21:45,766 --> 00:21:48,966 which highlights some very creative uses of ramps, 527 00:21:48,966 --> 00:21:51,100 Shelly offers a couple recipes of her own 528 00:21:51,100 --> 00:21:52,400 for sale at the market. 529 00:21:52,400 --> 00:21:54,266 Her famous ramp ice cream, 530 00:21:54,266 --> 00:21:56,566 and a very versatile ramp butter. 531 00:21:56,566 --> 00:21:58,533 [Shelly] You can use it on anything 532 00:21:58,533 --> 00:22:00,766 that you would normally use butter on, 533 00:22:00,766 --> 00:22:04,300 but it gives that little bit of Appalachia flavor to it. 534 00:22:05,300 --> 00:22:06,333 I can't wait. 535 00:22:06,333 --> 00:22:07,900 So, what's our first step? 536 00:22:07,900 --> 00:22:09,566 All right, so our first step 537 00:22:09,566 --> 00:22:13,666 would be to zest some lemon into the butter. 538 00:22:13,666 --> 00:22:15,166 So, we're going to do that. 539 00:22:16,300 --> 00:22:18,233 [Capri] It gives it a nice-- 540 00:22:18,233 --> 00:22:19,433 It's just a nice kick. 541 00:22:19,433 --> 00:22:20,600 Nice, fresh taste. 542 00:22:20,600 --> 00:22:22,500 I think it helps the ramps 543 00:22:22,500 --> 00:22:24,700 to the flavor bringing out in the ramps. 544 00:22:24,700 --> 00:22:26,000 [Capri] Makes sense. 545 00:22:26,000 --> 00:22:28,433 Our next step after zesting would be to cream the butter. 546 00:22:30,633 --> 00:22:31,633 So, we need to add some more things. 547 00:22:31,633 --> 00:22:33,000 -Right. -Ramps. 548 00:22:33,000 --> 00:22:35,966 So, I like to add a little bit of the dehydrated powder 549 00:22:35,966 --> 00:22:38,233 but also some of the fresh ramps too. 550 00:22:38,233 --> 00:22:39,400 [Capri] Okay. 551 00:22:39,400 --> 00:22:43,000 I got a nice handful here whenever you're ready. 552 00:22:43,000 --> 00:22:44,000 Okay. 553 00:22:44,000 --> 00:22:45,200 I just want to get my hands on the ramps. 554 00:22:45,200 --> 00:22:46,266 Don't blame me. 555 00:22:46,266 --> 00:22:47,033 Right. 556 00:22:47,033 --> 00:22:48,233 So, we're going to chop these 557 00:22:48,233 --> 00:22:51,633 and we're going to use the white and the green, both. 558 00:22:51,633 --> 00:22:53,333 So, we'll just take a little bit here. 559 00:22:53,333 --> 00:22:55,266 It's really to your liking. 560 00:22:55,266 --> 00:22:57,200 [Capri] Oh, that smells so fresh. 561 00:22:57,200 --> 00:22:58,400 [Shelly] Yeah. 562 00:22:58,400 --> 00:23:00,400 So, we're just going to put that in with our butter. 563 00:23:04,966 --> 00:23:07,566 And as you can see, 564 00:23:07,566 --> 00:23:09,466 it's looking really green and pretty. 565 00:23:09,466 --> 00:23:11,833 [Capri] It is, and it's smelling wonderful too. 566 00:23:11,833 --> 00:23:13,133 It does. 567 00:23:13,866 --> 00:23:15,033 All right. 568 00:23:15,966 --> 00:23:18,166 So, we're just going to scrape this down. 569 00:23:20,633 --> 00:23:22,266 And what I like to do, 570 00:23:22,266 --> 00:23:24,166 especially during spring when I have people over-- 571 00:23:24,166 --> 00:23:25,233 Look how green. 572 00:23:25,233 --> 00:23:26,300 I know, isn't that beautiful. 573 00:23:26,300 --> 00:23:29,000 I have this absolutely adorable ramp crock 574 00:23:29,000 --> 00:23:30,266 that I like to put it in. 575 00:23:30,266 --> 00:23:31,333 [Capri] It's so perfect. 576 00:23:31,333 --> 00:23:32,500 [Shelly] Very sweet. 577 00:23:34,600 --> 00:23:35,533 All right. 578 00:23:35,533 --> 00:23:36,500 All right. 579 00:23:36,500 --> 00:23:37,966 All right, are you going to join me? 580 00:23:37,966 --> 00:23:39,400 I'm going to. I love it. 581 00:23:39,400 --> 00:23:40,666 Cheers. [laughing] 582 00:23:40,666 --> 00:23:41,933 Yes. Cheers. 583 00:23:45,100 --> 00:23:46,633 Mmm, mmm. 584 00:23:47,666 --> 00:23:48,700 Okay. 585 00:23:48,700 --> 00:23:50,133 It is good. 586 00:23:50,133 --> 00:23:51,766 For somebody who loves bread... 587 00:23:51,766 --> 00:23:53,000 [chuckle] 588 00:23:55,266 --> 00:23:58,733 ...and also loves the taste of ramps, this is next level. 589 00:23:58,733 --> 00:23:59,900 Yeah, that is good. 590 00:23:59,900 --> 00:24:00,966 I love it. 591 00:24:00,966 --> 00:24:02,533 And so easy to make. 592 00:24:02,533 --> 00:24:04,100 You know, you can freeze butter. 593 00:24:04,100 --> 00:24:06,866 A lot of people don't know that, but you can freeze it. 594 00:24:06,866 --> 00:24:08,500 The texture may change just a little, 595 00:24:08,500 --> 00:24:10,366 but it's still really good. 596 00:24:10,366 --> 00:24:11,833 This makes me want to ask you, 597 00:24:11,833 --> 00:24:14,200 what else do you make with ramps? 598 00:24:14,200 --> 00:24:18,033 We have a special ice cream that we make every year here 599 00:24:18,033 --> 00:24:18,933 during our festival. 600 00:24:18,933 --> 00:24:20,166 Ramp ice cream? 601 00:24:20,166 --> 00:24:23,000 Yes, we call it breakfast rampage. 602 00:24:23,000 --> 00:24:26,966 And this ice cream contains ramps, of course, 603 00:24:26,966 --> 00:24:31,033 grits, sorghum and bacon all together. 604 00:24:31,033 --> 00:24:33,066 That is a creative combination. 605 00:24:33,066 --> 00:24:34,700 Here we go. 606 00:24:34,700 --> 00:24:36,633 This is actually surprisingly good. 607 00:24:36,633 --> 00:24:38,000 I can taste the grits. 608 00:24:38,000 --> 00:24:39,533 I can taste the bacon. 609 00:24:39,533 --> 00:24:40,733 I could taste the sorghum, 610 00:24:40,733 --> 00:24:43,333 and the ramps don't overpower it. 611 00:24:43,333 --> 00:24:44,866 It is not onion ice cream, so to speak. 612 00:24:44,866 --> 00:24:45,833 No. 613 00:24:45,833 --> 00:24:47,100 This is actually-- 614 00:24:47,100 --> 00:24:49,066 It is a nice balance of sweet and savory. 615 00:24:49,066 --> 00:24:51,600 So, I am pleasantly surprised because I was a little weary. 616 00:24:51,600 --> 00:24:54,066 When you said ramp ice cream, I wasn't sure what to expect. 617 00:24:54,066 --> 00:24:55,533 I think a lot of people are. 618 00:24:55,533 --> 00:24:57,633 We have a reason the ice cream is-- 619 00:24:57,633 --> 00:24:59,066 We have many farmers here, right? 620 00:24:59,066 --> 00:25:00,233 Right. 621 00:25:00,233 --> 00:25:01,866 And so, I tried to take a little bit 622 00:25:01,866 --> 00:25:03,433 from each of our farmers. 623 00:25:03,433 --> 00:25:05,000 The sorghum from our sorghum farmer, 624 00:25:05,000 --> 00:25:09,566 bacon from our bacon farmer, and then the cream, of course, 625 00:25:09,566 --> 00:25:11,066 and bloody butcher grits. 626 00:25:11,066 --> 00:25:12,566 It's frankly probably why it tastes so good 627 00:25:12,566 --> 00:25:15,600 because it didn't have to travel far-- 628 00:25:15,600 --> 00:25:16,666 Exactly. 629 00:25:16,666 --> 00:25:17,600 --to get in our belly. 630 00:25:17,600 --> 00:25:18,500 Yeah. 631 00:25:18,500 --> 00:25:20,133 That commitment to community 632 00:25:20,133 --> 00:25:23,366 and reinvesting in the local makers 633 00:25:23,366 --> 00:25:27,666 is absolutely inspiring and I'm just so happy to see it. 634 00:25:27,666 --> 00:25:28,633 Yeah. 635 00:25:32,500 --> 00:25:34,933 [Capri] Experiencing the many ways West Virginians gather 636 00:25:34,933 --> 00:25:36,600 to celebrate a simple bulb 637 00:25:36,600 --> 00:25:39,066 posts a question like that of the chicken and the egg: 638 00:25:39,066 --> 00:25:41,766 does great food inspire a community fellowship, 639 00:25:41,766 --> 00:25:45,033 or does community fellowship pave the way for great food? 640 00:25:45,033 --> 00:25:48,733 Here in West Virginia, it might not matter which came first 641 00:25:48,733 --> 00:25:51,466 because wherever these country roads take you, 642 00:25:51,466 --> 00:25:53,700 you're sure to experience both. 643 00:25:54,433 --> 00:25:56,366 But why take my word for it, 644 00:25:56,366 --> 00:25:59,133 when you can come experience it for yourself. 645 00:26:00,366 --> 00:26:03,466 "America The Bountiful" is waiting for you and me. 646 00:26:06,333 --> 00:26:09,500 For more information visit Americathebountifulshow.com. 647 00:26:14,100 --> 00:26:15,533 [announcer] America's farmers have nourished us 648 00:26:15,533 --> 00:26:17,066 for generations, 649 00:26:17,066 --> 00:26:20,000 but today they face unprecedented challenges. 650 00:26:20,666 --> 00:26:23,166 American Farmland Trust works with farmers 651 00:26:23,166 --> 00:26:25,433 to help save the land that sustains us. 652 00:26:25,433 --> 00:26:28,400 Together we can work to keep America bountiful.