1 00:00:01,766 --> 00:00:04,766 [Capri] The food that grows on water. 2 00:00:04,766 --> 00:00:07,133 Wild rice is our life. 3 00:00:07,133 --> 00:00:10,100 This really is a labor of love. 4 00:00:11,300 --> 00:00:14,433 The cultural centerpiece of some of the first Americans. 5 00:00:15,400 --> 00:00:17,000 We're using food as story 6 00:00:17,000 --> 00:00:18,600 because food is a powerful language. 7 00:00:18,600 --> 00:00:22,200 [Capri] It's the reason behind Minnesota's true origin story. 8 00:00:22,200 --> 00:00:26,666 Wild rice is foundationally how our state was founded. 9 00:00:27,666 --> 00:00:29,933 [Capri] And it's one of the rarest foods on the planet. 10 00:00:29,933 --> 00:00:31,233 [Andrew] It's probably the most treasured food 11 00:00:31,233 --> 00:00:32,400 that I have in my cupboard. 12 00:00:37,600 --> 00:00:40,066 [Capri] I'm Capri Cafaro and I'm on a mission 13 00:00:40,066 --> 00:00:42,100 to uncover the incredible stories 14 00:00:42,100 --> 00:00:43,766 of the foods we grow... 15 00:00:45,233 --> 00:00:47,000 ...harvest, create... 16 00:00:48,500 --> 00:00:50,066 ...and celebrate. 17 00:00:50,066 --> 00:00:52,600 Beautiful, amazing meal. 18 00:00:52,600 --> 00:00:54,566 So, I'm traveling America's backroads 19 00:00:54,566 --> 00:00:56,533 to learn our cherished food traditions 20 00:00:56,533 --> 00:00:58,700 from those who make them possible... 21 00:00:58,700 --> 00:01:00,033 Look at that. 22 00:01:00,033 --> 00:01:01,933 ...and are helping keep them alive. 23 00:01:01,933 --> 00:01:03,833 There is so much more to learn. 24 00:01:03,833 --> 00:01:05,633 [man] It's just a tradition here in this area. 25 00:01:05,633 --> 00:01:06,700 [woman] Mmm hmm. 26 00:01:07,433 --> 00:01:09,400 [Capri] On America the Bountiful. 27 00:01:14,233 --> 00:01:15,900 [announcer] America's farmers have nourished us 28 00:01:15,900 --> 00:01:17,266 for generations, 29 00:01:17,266 --> 00:01:20,700 but today they face unprecedented challenges. 30 00:01:20,700 --> 00:01:23,433 American Farmland Trust works with farmers 31 00:01:23,433 --> 00:01:25,966 to help save the land that sustains us. 32 00:01:25,966 --> 00:01:28,733 Together we can work to keep America bountiful. 33 00:01:35,433 --> 00:01:37,966 [Capri] It's hard to find a food more sacred to a place 34 00:01:37,966 --> 00:01:39,400 than true wild rice. 35 00:01:41,700 --> 00:01:42,833 Grown by Mother Nature 36 00:01:42,833 --> 00:01:45,300 on the lake waters of northern Minnesota 37 00:01:45,300 --> 00:01:47,600 and harvested by the Anishinaabe, 38 00:01:47,600 --> 00:01:49,400 a broad group of indigenous peoples 39 00:01:49,400 --> 00:01:52,033 descending from the regions around the Great Lakes. 40 00:01:54,600 --> 00:01:57,766 Manoomin, the Ojibwe word for wild rice, 41 00:01:57,766 --> 00:01:59,433 meaning "the good berry" 42 00:01:59,433 --> 00:02:01,566 grows naturally through the Great Lakes region 43 00:02:01,566 --> 00:02:02,733 and part of Canada. 44 00:02:04,100 --> 00:02:05,766 I could make a pass and loop around 45 00:02:05,766 --> 00:02:08,100 from this little beaver house. 46 00:02:08,100 --> 00:02:09,066 [Capri] Husband and wife, 47 00:02:09,066 --> 00:02:11,233 Jeff Harper and Michelle Marion, 48 00:02:11,233 --> 00:02:12,500 and their family 49 00:02:12,500 --> 00:02:14,900 have wild rice harvesting and processing traditions 50 00:02:14,900 --> 00:02:17,266 embedded deep in their ancestral DNA. 51 00:02:18,000 --> 00:02:23,333 For Ojibwe for Anishinaabe people, wild rice is our life. 52 00:02:23,333 --> 00:02:25,900 For us, that's part of our migration story. 53 00:02:25,900 --> 00:02:28,766 And Anishinaabe people coming from the east 54 00:02:28,766 --> 00:02:32,700 and making our way to where the food grows on water. 55 00:02:34,433 --> 00:02:36,800 [Capri] The Anishinaabe originated in the northeast 56 00:02:36,800 --> 00:02:38,100 and migrated westward 57 00:02:38,100 --> 00:02:40,766 in an effort to maintain their traditional ways 58 00:02:40,766 --> 00:02:42,800 in light of the arrival of European settlers. 59 00:02:44,400 --> 00:02:46,666 Some hold that an elder had a vision 60 00:02:46,666 --> 00:02:50,000 that they must move to where the food grows on water. 61 00:02:50,000 --> 00:02:52,266 With a landscape dotted with lakes, 62 00:02:52,266 --> 00:02:54,466 and with wild rice growing abundantly, 63 00:02:54,466 --> 00:02:57,133 Minnesota became home for many. 64 00:02:58,900 --> 00:03:01,700 Tell me how wild rice is important 65 00:03:01,700 --> 00:03:05,633 in sort of the cycle of life for your community. 66 00:03:05,633 --> 00:03:09,400 As it is life, it's within our ceremonies 67 00:03:09,400 --> 00:03:11,600 and within our lives and our families. 68 00:03:11,600 --> 00:03:13,166 It's something that starts out 69 00:03:13,166 --> 00:03:15,066 even as the first food for children. 70 00:03:16,366 --> 00:03:18,166 [Jeff] So, we eat rice all our lives long, 71 00:03:18,166 --> 00:03:19,733 and then at the other end of the cycle, 72 00:03:19,733 --> 00:03:21,766 there's always rice at our funeral feasts 73 00:03:21,766 --> 00:03:23,700 for those people that are passed on. 74 00:03:25,166 --> 00:03:27,233 [Michelle] It connects us to all our land here 75 00:03:27,233 --> 00:03:29,933 and our language as well, just being out there, 76 00:03:29,933 --> 00:03:31,666 being in nature, 77 00:03:31,666 --> 00:03:34,600 and just reinforcing that good part of a good life. 78 00:03:34,600 --> 00:03:36,200 You know, being out with family 79 00:03:36,200 --> 00:03:39,100 and it goes back to that lineage as well. 80 00:03:40,066 --> 00:03:42,600 [Capri] Jeff and Michelle both cherish childhood memories 81 00:03:42,600 --> 00:03:44,166 and stories of their elders 82 00:03:44,166 --> 00:03:46,466 that they recall from the annual ricing season. 83 00:03:48,000 --> 00:03:49,733 A brief window in the late summer 84 00:03:49,733 --> 00:03:51,833 when the rice is ready to harvest, 85 00:03:51,833 --> 00:03:54,033 where their families would practice sacred traditions 86 00:03:54,033 --> 00:03:56,300 that were passed through many generations. 87 00:03:56,933 --> 00:03:58,933 I think it probably becomes more special 88 00:03:58,933 --> 00:04:02,200 because it only happens once a year, 89 00:04:02,200 --> 00:04:04,500 and you do have that ability to connect to each other 90 00:04:04,500 --> 00:04:06,233 and to connect to the land. 91 00:04:06,233 --> 00:04:08,400 Yeah, that's right. 92 00:04:08,400 --> 00:04:09,933 [Capri] The food on the water. 93 00:04:14,233 --> 00:04:16,900 What we're looking for is rice that's open, 94 00:04:16,900 --> 00:04:19,033 and we can tell by the color. 95 00:04:19,033 --> 00:04:21,266 So, these are our knocking sticks, 96 00:04:21,266 --> 00:04:23,166 the bawa'iganaak, 97 00:04:23,166 --> 00:04:24,733 and I'm going to grab some of the rice, 98 00:04:24,733 --> 00:04:27,166 pull it over the boat and just brush it off. 99 00:04:27,166 --> 00:04:28,633 And I'll do the same on this side 100 00:04:28,633 --> 00:04:30,733 in just a continual motion. 101 00:04:31,966 --> 00:04:34,500 [Capri] With Jeff's four decades of pulling experience, 102 00:04:34,500 --> 00:04:36,733 he's propelling a canoe through the rice beds 103 00:04:36,733 --> 00:04:39,833 with an 18-foot hand-carved cedar pole. 104 00:04:39,833 --> 00:04:42,800 So, we're going to pull in the rice and then brush. 105 00:04:42,800 --> 00:04:43,800 Yes, okay. 106 00:04:43,800 --> 00:04:47,100 And then pull, and then brush. 107 00:04:47,100 --> 00:04:48,233 Okay. 108 00:04:48,233 --> 00:04:49,833 What, 10,000 more times of that? 109 00:04:49,833 --> 00:04:51,100 Yeah. There you go. 110 00:04:51,100 --> 00:04:54,066 I feel like I think I'll get the knack of it. 111 00:05:02,266 --> 00:05:03,600 Like Michelle was showing you, 112 00:05:03,600 --> 00:05:06,866 just make sure to sweep it all the way in as much as you can. 113 00:05:06,866 --> 00:05:08,066 [Capri] Left. 114 00:05:08,066 --> 00:05:09,566 [Jeff] Yep and then sweep over the rice. 115 00:05:09,566 --> 00:05:11,600 [Capri] And then, sweep over the rice. 116 00:05:11,600 --> 00:05:15,533 You make this look so easy. 117 00:05:15,533 --> 00:05:18,866 This really is a labor of love. 118 00:05:23,133 --> 00:05:24,533 [Jeff] One-hundred-and-twenty years ago, 119 00:05:24,533 --> 00:05:27,566 the U.S. government dammed a lot of the lakes 120 00:05:27,566 --> 00:05:29,800 and that flooded out a lot of rice beds. 121 00:05:29,800 --> 00:05:30,966 We kind of got lucky here 122 00:05:30,966 --> 00:05:35,566 that the rice adapted and we still have it. 123 00:05:35,566 --> 00:05:37,700 And so, we're still surrounded by a lot of rice beds 124 00:05:37,700 --> 00:05:40,200 and pockets of rice and the little lakes and rivers. 125 00:05:42,000 --> 00:05:47,066 [Capri] Are there any specific kind of a stewardship 126 00:05:47,066 --> 00:05:50,200 that you have with the lake or with the rice 127 00:05:50,200 --> 00:05:51,533 that keep it going? 128 00:05:51,533 --> 00:05:53,933 [Jeff] It's mostly a hands-off type of management. 129 00:05:53,933 --> 00:05:58,100 The less we do, the less nature has to adapt to our actions. 130 00:05:59,666 --> 00:06:01,466 So, part of your success 131 00:06:01,466 --> 00:06:03,633 is working with nature, not against it. 132 00:06:03,633 --> 00:06:05,333 [Jeff] Yeah, all of our success is. 133 00:06:05,766 --> 00:06:08,566 Some of the things that we're brought up to understand is, 134 00:06:08,566 --> 00:06:11,500 it's our responsibility to be out here ricing. 135 00:06:11,500 --> 00:06:12,700 Taking part in this. 136 00:06:13,366 --> 00:06:15,133 The rice puts itself out here for us, 137 00:06:15,133 --> 00:06:16,700 to feed us and nourish us, 138 00:06:16,700 --> 00:06:19,500 and we have to do our part: 139 00:06:19,500 --> 00:06:20,666 come out and pick some 140 00:06:20,666 --> 00:06:23,566 and fix some up at home if we can. 141 00:06:23,566 --> 00:06:25,100 We're making medicine. 142 00:06:25,100 --> 00:06:28,033 Just this way of life, out here picking it, 143 00:06:28,033 --> 00:06:30,100 we're giving part of ourselves 144 00:06:30,100 --> 00:06:34,466 and that gives us the strength to do it every year. 145 00:06:34,466 --> 00:06:35,733 And then we get the nourishment. 146 00:06:36,666 --> 00:06:37,966 [Capri] I love that. 147 00:06:39,100 --> 00:06:41,600 The act of harvest is a reciprocal relationship 148 00:06:41,600 --> 00:06:43,400 with the rice plants. 149 00:06:43,400 --> 00:06:47,166 It helps the rice reseed itself by knocking seeds into the water 150 00:06:47,166 --> 00:06:49,266 before they're eaten by other creatures, 151 00:06:49,266 --> 00:06:51,466 particularly the small worms that thrive here. 152 00:06:52,800 --> 00:06:56,833 Well, I can tell that you're very good stewards of the lands, 153 00:06:56,833 --> 00:07:00,833 good stewards of the rice, good stewards of the water, 154 00:07:00,833 --> 00:07:04,400 and that's why this rice is still here 155 00:07:04,400 --> 00:07:08,600 for generations to be able to nourish themselves. 156 00:07:09,866 --> 00:07:11,766 [Jeff] Yeah, it takes care of us. 157 00:07:18,300 --> 00:07:20,666 [Capri] The Anishinaabe people had to fight hard 158 00:07:20,666 --> 00:07:23,966 to protect the wild rice bounty from man-made water pollution, 159 00:07:23,966 --> 00:07:27,133 mining and other commercial interests. 160 00:07:27,133 --> 00:07:30,166 While the range of rice has been reduced over the decades, 161 00:07:30,166 --> 00:07:32,533 the sacred traditions endure. 162 00:07:34,166 --> 00:07:36,866 Jeff's sister Laurie Harper is the family's leader 163 00:07:36,866 --> 00:07:39,933 when it comes to processing the rice in a traditional manner, 164 00:07:39,933 --> 00:07:42,966 which is required before it's ready to be cooked and eaten. 165 00:07:42,966 --> 00:07:46,900 So, we've gone through the wild rice harvesting process 166 00:07:46,900 --> 00:07:49,633 which is pretty laborious, but there's more to do. 167 00:07:49,633 --> 00:07:51,200 Got to process it. 168 00:07:51,200 --> 00:07:55,266 First step will be the parching, the second step is the jigging, 169 00:07:55,266 --> 00:07:57,966 and the third step is the winnowing. 170 00:08:01,833 --> 00:08:04,600 Tell us about what we're doing here? 171 00:08:04,600 --> 00:08:07,266 So, this is parching the rice. 172 00:08:07,266 --> 00:08:12,266 What we're doing is we're popping or cracking the hull off 173 00:08:12,266 --> 00:08:16,766 through the heat that's burning in a hull off the rice. 174 00:08:16,766 --> 00:08:19,700 [Capri] The hull is the outer casing of that good berry. 175 00:08:19,700 --> 00:08:22,266 The relatively rare manoomin waiting inside. 176 00:08:24,233 --> 00:08:26,000 [Laurie] So, the rice is really well protected. 177 00:08:26,000 --> 00:08:27,600 -Nature knows. -Yep. 178 00:08:27,600 --> 00:08:29,633 Nature knows it's protecting the good stuff, 179 00:08:29,633 --> 00:08:31,366 but in order to get to the good stuff, 180 00:08:31,366 --> 00:08:33,933 you're going to have to go through this process. 181 00:08:34,566 --> 00:08:36,400 [Laurie] All right, so the cracking 182 00:08:36,400 --> 00:08:40,266 you're hearing right now is the hulls burning off. 183 00:08:40,266 --> 00:08:41,333 [Capri] Okay. 184 00:08:41,333 --> 00:08:43,166 Part of the process is to make sure 185 00:08:43,166 --> 00:08:44,300 that it is drying out right? 186 00:08:44,300 --> 00:08:45,300 [Laurie] Yep. 187 00:08:45,300 --> 00:08:47,566 So, the next step in this is-- 188 00:08:47,566 --> 00:08:48,566 The jigging. 189 00:08:48,566 --> 00:08:49,866 The jigging, okay. 190 00:08:51,233 --> 00:08:56,066 Tell me why, first of all, we have to jig the rice. 191 00:08:56,633 --> 00:08:58,433 [Jeff] Because we don't want to eat the hulls. 192 00:08:58,433 --> 00:09:00,866 Even though we scorched it a little bit on the fire, 193 00:09:00,866 --> 00:09:02,500 it's still holding on to the kernel, 194 00:09:02,500 --> 00:09:06,033 and jigging it will roll the rice kernel inside of there 195 00:09:06,033 --> 00:09:08,500 and break up the skin a little bit more and separate it. 196 00:09:09,400 --> 00:09:11,466 Do we need to make it smaller? 197 00:09:11,466 --> 00:09:13,500 [Jeff] So, what you want to do is make the skin smaller. 198 00:09:13,500 --> 00:09:14,733 Just keep on jigging it. 199 00:09:15,733 --> 00:09:18,800 [Capri]It's cultural belief that men do the jigging, 200 00:09:18,800 --> 00:09:20,733 so Jeff is tapped for the job. 201 00:09:21,433 --> 00:09:24,066 There are special moccasins and a mat of sacred cedar 202 00:09:24,066 --> 00:09:25,200 for the occasion. 203 00:09:26,033 --> 00:09:29,866 The jigging is actually like, just lifting your-- 204 00:09:29,866 --> 00:09:33,266 lifting one foot up as you're going, turning 205 00:09:33,266 --> 00:09:36,100 and then setting it down, and then that foot rubs it. 206 00:09:36,100 --> 00:09:37,466 This foot takes turns and-- 207 00:09:37,466 --> 00:09:38,433 It's like a churning. 208 00:09:38,433 --> 00:09:40,166 Yeah, it pushes the skin off, 209 00:09:40,166 --> 00:09:43,633 and as I do it, the skins all rise to the top 210 00:09:43,633 --> 00:09:45,600 and the rice sinks to the bottom. 211 00:09:45,600 --> 00:09:48,500 And I can test it for if I think it's almost ready 212 00:09:48,500 --> 00:09:51,766 or if it's ready just by reaching in and verifying. 213 00:09:55,200 --> 00:09:56,433 I don't even know how to describe this. 214 00:09:56,433 --> 00:10:00,266 The way that I see it is almost like a human churning. 215 00:10:00,266 --> 00:10:01,500 Which is really what you're doing 216 00:10:01,500 --> 00:10:05,900 in order to separate out the hull. 217 00:10:05,900 --> 00:10:07,566 And then you have to stop and then check it, right? 218 00:10:07,566 --> 00:10:08,666 Yep. 219 00:10:08,666 --> 00:10:11,533 To see if you're at the point 220 00:10:11,533 --> 00:10:14,500 in which you want to move on to the next step. 221 00:10:15,533 --> 00:10:18,233 [Capri] Jeff, Laurie and their family take great care 222 00:10:18,233 --> 00:10:21,500 to honor the steep tradition throughout this entire process. 223 00:10:22,500 --> 00:10:24,700 It ties us to the earth, to the lakes, 224 00:10:24,700 --> 00:10:26,633 to our loved ones that have left. 225 00:10:26,633 --> 00:10:29,266 I mean, just like thinking about 226 00:10:29,266 --> 00:10:32,933 the teachings that we got through our own parents 227 00:10:32,933 --> 00:10:35,200 and our grandparents about this is, 228 00:10:35,200 --> 00:10:36,266 that's inner generational teaching-- 229 00:10:36,266 --> 00:10:37,300 Right. 230 00:10:37,300 --> 00:10:38,500 And knowledge, right? 231 00:10:38,500 --> 00:10:41,266 Right, and that's how these traditions get passed on 232 00:10:41,266 --> 00:10:42,466 from one generation to the other. 233 00:10:42,466 --> 00:10:45,233 That's how they continue to be living traditions. 234 00:10:45,233 --> 00:10:46,800 [Jeff] So, having all the grandkids out like, 235 00:10:46,800 --> 00:10:49,800 they get to see what they'll be doing eventually. 236 00:10:50,266 --> 00:10:52,966 [Laurie] A lot of our teaching is done by showing. 237 00:10:52,966 --> 00:10:54,433 Like being very active 238 00:10:54,433 --> 00:10:57,466 and making sure that they're around us like this. 239 00:10:57,466 --> 00:10:58,866 And the importance behind it, 240 00:10:58,866 --> 00:11:03,566 again, is that tie to ensuring that our family sticks together 241 00:11:03,566 --> 00:11:07,366 and that these activities that we do together 242 00:11:07,366 --> 00:11:08,600 are what bring us together 243 00:11:08,600 --> 00:11:10,333 and what ties us and binds us together. 244 00:11:11,333 --> 00:11:13,700 We're almost done with the jigging here, 245 00:11:13,700 --> 00:11:15,566 and we'll move on to the next step of winnowing. 246 00:11:16,333 --> 00:11:18,233 [Capri] All right. On to winnowing we go. 247 00:11:18,233 --> 00:11:19,233 [Jeff] All right. 248 00:11:28,266 --> 00:11:32,266 So, this is the third and final step of the processing, 249 00:11:32,266 --> 00:11:33,533 winnowing. 250 00:11:33,533 --> 00:11:35,133 Now what? 251 00:11:35,133 --> 00:11:37,833 Now we check the direction of the wind 252 00:11:37,833 --> 00:11:39,833 because this is the dusty part-- 253 00:11:39,833 --> 00:11:41,066 Okay. 254 00:11:41,066 --> 00:11:42,366 --of the work. 255 00:11:42,366 --> 00:11:45,433 What we do here is we'll take the basket. 256 00:11:45,433 --> 00:11:46,800 -Ready? -Yep. 257 00:11:50,000 --> 00:11:52,100 [Capri] A winnowing basket handmade by Michelle 258 00:11:52,100 --> 00:11:53,300 from birch bark. 259 00:11:53,300 --> 00:11:54,766 -And you see that. -Yep. 260 00:11:54,766 --> 00:11:56,866 Why is it important to get the dust out? 261 00:11:56,866 --> 00:12:00,333 So, it's the dust, it's the broken hull off of it. 262 00:12:00,333 --> 00:12:02,200 Once we get it shaken out, 263 00:12:02,200 --> 00:12:04,166 the rice itself will fall to the bottom. 264 00:12:04,166 --> 00:12:05,100 [Capri] Right. 265 00:12:05,100 --> 00:12:08,133 And that'll be the finished product. 266 00:12:08,133 --> 00:12:10,900 I could already get that nutty smell 267 00:12:10,900 --> 00:12:13,633 that you can also taste in wild rice often. 268 00:12:13,633 --> 00:12:15,200 Yeah, can I give it a shot? 269 00:12:15,200 --> 00:12:16,666 Yes, please do. 270 00:12:18,200 --> 00:12:20,800 You definitely cannot be afraid to get dirty. 271 00:12:20,800 --> 00:12:21,733 [Laurie] Yes. 272 00:12:21,733 --> 00:12:24,000 But the end product, the end results-- 273 00:12:24,000 --> 00:12:25,500 [Laurie] You already seeing it. 274 00:12:25,500 --> 00:12:26,866 [Capri] --will be well worth it. 275 00:12:27,933 --> 00:12:29,633 With these three important steps, 276 00:12:29,633 --> 00:12:31,066 the rice is ready to cook. 277 00:12:32,700 --> 00:12:35,666 We've reached the bounty of the harvest. 278 00:12:35,666 --> 00:12:38,633 [Laurie] First feast because it's a spiritual food for us, 279 00:12:38,633 --> 00:12:42,966 usually, we just do a plain pot of wild rice 280 00:12:42,966 --> 00:12:45,466 and serve it up with our other foods. 281 00:12:45,466 --> 00:12:49,000 We give thanks for the season and for the bounty 282 00:12:49,000 --> 00:12:50,700 and we celebrate life again. 283 00:12:52,166 --> 00:12:54,266 [Capri] In addition to the sacred family 284 00:12:54,266 --> 00:12:57,566 and ancestral traditions, the proud Anishinaabe people 285 00:12:57,566 --> 00:13:00,033 also view their commitment to wild rice 286 00:13:00,033 --> 00:13:02,366 as a societal act of defiance. 287 00:13:03,466 --> 00:13:07,666 The act of defiance to show the broader community 288 00:13:07,666 --> 00:13:09,200 that we're still here. 289 00:13:09,200 --> 00:13:11,100 We're still stewards of our own land. 290 00:13:11,100 --> 00:13:15,900 We've chosen how we're going to navigate our world. 291 00:13:15,900 --> 00:13:18,766 And you've been kind enough to welcome me 292 00:13:18,766 --> 00:13:22,966 to learn about this as well, and I appreciate that. 293 00:13:28,900 --> 00:13:30,900 If the Harper family's act of defiance 294 00:13:30,900 --> 00:13:33,100 could be translated to restaurant form, 295 00:13:33,100 --> 00:13:35,166 then Owamni in downtown Minneapolis 296 00:13:35,166 --> 00:13:36,200 is its embodiment. 297 00:13:41,666 --> 00:13:44,233 Owamni is the creation of Sean Sherman, 298 00:13:44,233 --> 00:13:46,100 a James Beard winning talent, 299 00:13:46,100 --> 00:13:48,333 who goes by the moniker, The Sioux Chef, 300 00:13:48,333 --> 00:13:49,600 as a Native American Sioux. 301 00:13:51,833 --> 00:13:53,966 And his groundbreaking restaurant stands apart 302 00:13:53,966 --> 00:13:55,800 because it's the first in the nation 303 00:13:55,800 --> 00:13:57,133 to use only ingredients 304 00:13:57,133 --> 00:13:59,233 that are indigenous to North America. 305 00:13:59,233 --> 00:14:02,766 The menu is just so different from many places 306 00:14:02,766 --> 00:14:06,366 because you engage with these indigenous ingredients 307 00:14:06,366 --> 00:14:10,133 introducing them to a wider audience of diners. 308 00:14:10,133 --> 00:14:15,100 How does that menu reflect the true taste of North America? 309 00:14:15,100 --> 00:14:18,200 Well, we focus on North American indigenous foods. 310 00:14:18,200 --> 00:14:21,366 We try and prioritize purchasing our indigenous foods 311 00:14:21,366 --> 00:14:24,600 from indigenous producers first, locally and then nationally. 312 00:14:24,600 --> 00:14:26,633 So, we're able to get all sorts of cool products in 313 00:14:26,633 --> 00:14:28,466 from all over the place, you know. 314 00:14:28,466 --> 00:14:30,833 A lot of the majority of it comes from this region 315 00:14:30,833 --> 00:14:32,466 so we can really feature food 316 00:14:32,466 --> 00:14:34,466 to taste like where we happen to be. 317 00:14:34,466 --> 00:14:36,533 For us, we've always cut out colonial ingredients. 318 00:14:36,533 --> 00:14:38,033 Yeah, what does that mean? Tell us. 319 00:14:38,033 --> 00:14:39,733 We've removed things like dairy, wheat flour, 320 00:14:39,733 --> 00:14:41,666 cane sugar, beef, pork, chicken, 321 00:14:41,666 --> 00:14:43,466 just things that were introduced here 322 00:14:43,466 --> 00:14:45,300 and that haven't been here that long, 323 00:14:45,300 --> 00:14:48,700 to really showcase just like how much amazing food is out there. 324 00:14:48,700 --> 00:14:50,366 [Capri] Like many Native Americans, 325 00:14:50,366 --> 00:14:53,133 Sean grew up with a commodity food program, 326 00:14:53,133 --> 00:14:56,300 government food assistance based on agricultural surplus 327 00:14:56,300 --> 00:14:58,700 to provide basic sustenance. 328 00:14:58,700 --> 00:15:02,633 And a big motivation for him is bringing a more nutritional diet 329 00:15:02,633 --> 00:15:04,266 to Native communities. 330 00:15:04,266 --> 00:15:07,666 And of course, that starts and ends with wild rice. 331 00:15:07,666 --> 00:15:09,433 This wild rice comes from here in Minnesota 332 00:15:09,433 --> 00:15:10,766 and this is hand harvested, 333 00:15:10,766 --> 00:15:12,633 and this is a Native producer on top of that. 334 00:15:12,633 --> 00:15:13,966 So, this stuff is really beautiful 335 00:15:13,966 --> 00:15:15,733 and we just go through so much of it. 336 00:15:15,733 --> 00:15:16,766 it's so fun. 337 00:15:17,933 --> 00:15:18,966 [Capri] I'm excited. 338 00:15:18,966 --> 00:15:20,533 I want to know what's on this table. 339 00:15:20,533 --> 00:15:22,766 We have some forage mushrooms, right? 340 00:15:22,766 --> 00:15:24,900 Yeah, it's just some simple mushrooms. 341 00:15:24,900 --> 00:15:25,700 The wild rice. 342 00:15:25,700 --> 00:15:27,366 There's a little bit of quinoa. 343 00:15:27,366 --> 00:15:29,333 Then we have some mixed maíz corn, 344 00:15:29,333 --> 00:15:31,533 and this will be kind of a grain bowl base. 345 00:15:31,533 --> 00:15:33,600 We have a dandelion pesto that we mix with that. 346 00:15:33,600 --> 00:15:35,033 I was wondering about that. 347 00:15:35,033 --> 00:15:36,733 This is just a really, really simple. 348 00:15:36,733 --> 00:15:38,633 So, it's just like basically a grain salad. 349 00:15:38,633 --> 00:15:39,866 It smells incredible, by the way. 350 00:15:39,866 --> 00:15:41,933 That dandelion pesto, I can smell it. 351 00:15:41,933 --> 00:15:43,166 It's so-- 352 00:15:43,166 --> 00:15:45,000 It's so aromatic and so fresh. 353 00:15:45,000 --> 00:15:46,166 Oh, I know it's so fresh. 354 00:15:50,000 --> 00:15:51,833 You want to get some of that grain with that pesto in there. 355 00:15:51,833 --> 00:15:52,900 Oh, yeah! 356 00:15:55,166 --> 00:15:56,366 Oh, my god. 357 00:15:59,033 --> 00:16:00,700 This is incredibly fresh. 358 00:16:00,700 --> 00:16:04,233 And you can really taste each individual ingredient. 359 00:16:04,233 --> 00:16:05,666 Yeah, there's just a little bit of everything 360 00:16:05,666 --> 00:16:08,866 because in the rice itself, we cook that with dried currant, 361 00:16:08,866 --> 00:16:09,933 so they can kind of puff out 362 00:16:09,933 --> 00:16:11,266 and just adds a sweetness to that. 363 00:16:11,266 --> 00:16:12,466 Then you've got the mixed maíz corn 364 00:16:12,466 --> 00:16:14,233 for that little bit of texture. 365 00:16:14,233 --> 00:16:15,666 And you've got the quinoa 366 00:16:15,666 --> 00:16:18,433 to give it a little bit of bulk and more nutritional value. 367 00:16:18,433 --> 00:16:20,500 And it's all these fresh greens and the mushrooms. 368 00:16:20,500 --> 00:16:22,100 We serve these with meats too. 369 00:16:22,100 --> 00:16:23,800 This one is completely plant-based here, 370 00:16:23,800 --> 00:16:26,666 but we have braised bison, braised turkey. 371 00:16:26,666 --> 00:16:29,533 Sometimes elk, things like that that we can utilize here also. 372 00:16:29,533 --> 00:16:30,866 [Capri] This is wonderful. 373 00:16:30,866 --> 00:16:32,966 [Sean] Try a little bit of the tea to kind of wash that down. 374 00:16:32,966 --> 00:16:34,233 So, it's going to be really light, 375 00:16:34,233 --> 00:16:35,366 but you're going to be able to taste 376 00:16:35,366 --> 00:16:39,300 a little bit of that toastiness from the rice. 377 00:16:39,300 --> 00:16:41,400 And I can smell the toastiness as well. 378 00:16:41,400 --> 00:16:45,333 It is mild, but it is a really nice delicate flavor. 379 00:16:45,333 --> 00:16:46,466 That's great. 380 00:16:46,466 --> 00:16:47,433 And the fact that it's got a little bit of caffeine 381 00:16:47,433 --> 00:16:48,500 doesn't hurt either. 382 00:16:48,500 --> 00:16:49,866 -Just a tiny touch, yeah. -That doesn't hurt. 383 00:16:53,766 --> 00:16:56,100 [Capri] I mean, you have a very explicit 384 00:16:56,100 --> 00:16:58,600 commitment, vision and mission here. 385 00:16:58,600 --> 00:17:00,266 It's even on the back of your menu. 386 00:17:00,266 --> 00:17:03,000 You talk about the importance of fair wages 387 00:17:03,000 --> 00:17:05,400 and decolonizing diets 388 00:17:05,400 --> 00:17:08,566 and obviously you are educating people one bite at a time. 389 00:17:08,566 --> 00:17:11,433 What do you hope to achieve going forward 390 00:17:11,433 --> 00:17:12,733 with your work here 391 00:17:12,733 --> 00:17:14,366 as you feed people and introduce them 392 00:17:14,366 --> 00:17:15,566 to these new ingredients? 393 00:17:15,566 --> 00:17:17,900 [Sean] Well, it just really opens up a lot of story 394 00:17:17,900 --> 00:17:19,600 to the treatment of indigenous peoples, 395 00:17:19,600 --> 00:17:23,266 the histories that we had to endure just to be here. 396 00:17:23,266 --> 00:17:25,933 The absurdity of just not having Native restaurants 397 00:17:25,933 --> 00:17:27,300 all over the nation, you know. 398 00:17:27,300 --> 00:17:29,000 We're using food as story 399 00:17:29,000 --> 00:17:30,433 because food is a powerful language. 400 00:17:32,633 --> 00:17:33,800 And our vision is helping 401 00:17:33,800 --> 00:17:36,233 to develop more of these kinds of situations 402 00:17:36,233 --> 00:17:37,500 all over the nation, 403 00:17:37,500 --> 00:17:39,666 so one day as we drive across North America, 404 00:17:39,666 --> 00:17:42,333 you can stop at indigenous focused restaurants 405 00:17:42,333 --> 00:17:44,200 and really experience the amazing diversity 406 00:17:44,200 --> 00:17:45,600 that we have out there, 407 00:17:45,600 --> 00:17:47,533 and all of this really wonderful nutritional food 408 00:17:47,533 --> 00:17:48,800 that we have out there too. 409 00:17:48,800 --> 00:17:50,300 [Capri] Well, stay committed to that goal. 410 00:17:50,300 --> 00:17:51,800 And I've got one more thing for you to try, 411 00:17:51,800 --> 00:17:53,700 a little wild rice orientated. 412 00:17:53,700 --> 00:17:55,000 What is this? 413 00:17:55,000 --> 00:17:57,300 So, this is just a little bit of the wild rice sorbet 414 00:17:57,300 --> 00:17:59,000 and it's got some of the puffed rice on top. 415 00:17:59,000 --> 00:18:00,866 -Oh, wow! -Yeah, just take a little taste. 416 00:18:00,866 --> 00:18:02,800 Now, wild rice and sorbet are not two things 417 00:18:02,800 --> 00:18:04,066 I would ever think would go together, 418 00:18:04,066 --> 00:18:05,466 but this is incredible. 419 00:18:05,466 --> 00:18:06,566 Is there maple in here? 420 00:18:06,566 --> 00:18:08,033 Yeah, just a little bit of maple for the sweetness 421 00:18:08,033 --> 00:18:09,166 and it's just super simple. 422 00:18:09,166 --> 00:18:10,700 So basically, make a wild rice milk 423 00:18:10,700 --> 00:18:11,733 out of cooked rice and water. 424 00:18:11,733 --> 00:18:12,633 Okay. 425 00:18:12,633 --> 00:18:13,866 And then we add in the maple 426 00:18:13,866 --> 00:18:15,533 and then we just let it freeze, you know, 427 00:18:15,533 --> 00:18:16,933 and then a little bit of that puffed rice on top. 428 00:18:16,933 --> 00:18:19,566 [Capri] And the puffed rice adds a nice little crunch. 429 00:18:19,566 --> 00:18:21,000 [Jeff] Exactly. It's so good. 430 00:18:21,000 --> 00:18:21,900 I love this. 431 00:18:21,900 --> 00:18:23,500 It does again have that nuttiness 432 00:18:23,500 --> 00:18:25,266 but that sweet with the maple. 433 00:18:25,266 --> 00:18:26,666 It's like a healthy dessert, basically. 434 00:18:26,666 --> 00:18:27,733 Yeah. 435 00:18:27,733 --> 00:18:28,766 And that's all Minnesota. 436 00:18:28,766 --> 00:18:30,000 That's all right here. 437 00:18:30,000 --> 00:18:31,666 All Minnesota in a cup. 438 00:18:31,666 --> 00:18:33,633 Yeah. Absolutely. 439 00:18:33,633 --> 00:18:38,000 [Capri] From Minnesota in a cup to Minnesota on a stick. 440 00:18:41,200 --> 00:18:43,800 The Minnesota State Fair is renowned as the place 441 00:18:43,800 --> 00:18:46,766 to eat any and everything the state is known for, 442 00:18:46,766 --> 00:18:48,466 oftentimes on a stick. 443 00:18:51,566 --> 00:18:53,433 But the great Minnesota Get Together 444 00:18:53,433 --> 00:18:54,666 as it's called, 445 00:18:54,666 --> 00:18:57,933 truly embodies the cultural and agricultural spirit 446 00:18:57,933 --> 00:18:59,300 and traditions of this place. 447 00:19:03,933 --> 00:19:05,866 And who better to educate on these matters 448 00:19:05,866 --> 00:19:07,966 then the unofficial mayor of the Fair, 449 00:19:07,966 --> 00:19:12,433 culinary anthropologist, chef, and proud adopted Minnesotan, 450 00:19:12,433 --> 00:19:13,933 Andrew Zimmer. 451 00:19:13,933 --> 00:19:15,666 Fairs are like my natural habitat 452 00:19:15,666 --> 00:19:17,766 but there is nothing like 453 00:19:17,766 --> 00:19:20,066 the great Minnesota Get Together, 454 00:19:20,066 --> 00:19:21,566 the Minnesota State Fair. 455 00:19:21,566 --> 00:19:24,033 I honestly think it's the greatest single cultural event 456 00:19:24,033 --> 00:19:25,533 of any kind in the world. 457 00:19:25,533 --> 00:19:28,533 -That's a big statement. -I've been to a lot of them. 458 00:19:28,533 --> 00:19:30,566 I'm not sure anything so represents 459 00:19:30,566 --> 00:19:33,433 a people's history, place, and culture 460 00:19:33,433 --> 00:19:37,700 and is also as much fun then with as many things to do 461 00:19:37,700 --> 00:19:39,833 and the whole state comes by the way. 462 00:19:39,833 --> 00:19:41,300 It's not just pockets of the state. 463 00:19:41,300 --> 00:19:43,366 Over the course of the ten days that it's open, 464 00:19:43,366 --> 00:19:45,066 the entire state will come. 465 00:19:45,066 --> 00:19:47,300 Well, because people wait all year round to come 466 00:19:47,300 --> 00:19:49,600 and they want to eat those certain things 467 00:19:49,600 --> 00:19:51,566 that they can only get once a year 468 00:19:51,566 --> 00:19:53,500 here at the Minnesota State Fair. 469 00:19:53,500 --> 00:19:55,733 And I've noticed since I've been here in Minnesota 470 00:19:55,733 --> 00:19:59,233 that wild rice is so important to this community, 471 00:19:59,233 --> 00:20:00,933 to this culture, to this state, 472 00:20:00,933 --> 00:20:04,566 and so I have to think that there's got to be some place 473 00:20:04,566 --> 00:20:05,866 to have wild rice here right. 474 00:20:05,866 --> 00:20:07,066 We have a couple. 475 00:20:07,066 --> 00:20:08,933 One of which, the place called Giggle's Campfire Grill. 476 00:20:13,100 --> 00:20:17,066 They have a walleye wild rice cake that I want you to try. 477 00:20:27,166 --> 00:20:29,166 Thanks for taking me to Giggle's. 478 00:20:29,166 --> 00:20:33,300 Well sure it's, it's sort of become a more modern institution 479 00:20:33,300 --> 00:20:38,200 serving traditional Minnesota food items including wild game, 480 00:20:38,200 --> 00:20:41,166 walleye or state fish, wild rice cakes, 481 00:20:41,166 --> 00:20:42,333 things like that. 482 00:20:42,333 --> 00:20:44,400 And it's grown into one of the biggest food booths 483 00:20:44,400 --> 00:20:45,533 at the State Fair. 484 00:20:45,533 --> 00:20:47,200 -It's huge. -It's really an incredible thing. 485 00:20:48,433 --> 00:20:50,966 Walleye is the official state fish in Minnesota. 486 00:20:50,966 --> 00:20:52,100 That's exactly right. 487 00:20:52,100 --> 00:20:55,600 So, we have the state fish and we have wild rice, 488 00:20:55,600 --> 00:20:56,566 what else is in here? 489 00:20:56,566 --> 00:20:57,866 It's a smart move. 490 00:20:57,866 --> 00:21:02,400 You know bread crumbs, eggs, green and red pepper. 491 00:21:02,400 --> 00:21:04,466 Oh, yeah. 492 00:21:04,466 --> 00:21:05,600 The John D. Campfire. 493 00:21:05,600 --> 00:21:08,000 Speaking of it, it has a little bit of smoke to it. 494 00:21:08,000 --> 00:21:09,733 -Little smoky, little mustardy. -Yes. 495 00:21:09,733 --> 00:21:11,833 I love it with a squeeze of lemon. 496 00:21:11,833 --> 00:21:13,033 I mean look, 497 00:21:13,033 --> 00:21:15,933 honoring Minnesota's two most traditional ingredients, 498 00:21:15,933 --> 00:21:19,366 our state fish and the foundational element 499 00:21:19,366 --> 00:21:24,933 of why people first came to this land of 10,000 lakes, 500 00:21:24,933 --> 00:21:27,533 land of many waters. 501 00:21:27,533 --> 00:21:31,900 In the history of our first peoples, 502 00:21:31,900 --> 00:21:33,233 tribal groups were looking for food, 503 00:21:33,233 --> 00:21:35,066 and they came across these incredible lakes 504 00:21:35,066 --> 00:21:38,566 that were filled with fish and endless, 505 00:21:38,566 --> 00:21:40,133 what appeared to be oceans, 506 00:21:40,133 --> 00:21:42,566 of what we now know as wild rice. 507 00:21:42,566 --> 00:21:45,500 I loved the history that you've been telling me about. 508 00:21:45,500 --> 00:21:47,600 And the history of the State Fair. 509 00:21:47,600 --> 00:21:49,466 It's been going on for a really long time, right? 510 00:21:49,466 --> 00:21:51,966 Yeah, almost 160 years. 511 00:21:51,966 --> 00:21:54,366 We have a building, the Hamlin Dining Hall, 512 00:21:54,366 --> 00:21:57,900 that's been serving fair goers for 125 years, 513 00:21:57,900 --> 00:22:01,300 they also have a wild rice item down there 514 00:22:01,300 --> 00:22:02,533 that I think you should try. 515 00:22:02,533 --> 00:22:03,900 Well, you absolutely have to take me there. 516 00:22:03,900 --> 00:22:04,933 -Let's get going. -All right. 517 00:22:11,200 --> 00:22:13,300 So, I think you're really going to like this. 518 00:22:14,800 --> 00:22:16,833 Wow! You are right. 519 00:22:16,833 --> 00:22:18,200 [Andrew] Yeah. 520 00:22:18,200 --> 00:22:20,466 This is food the way it's supposed to be cooked. 521 00:22:20,466 --> 00:22:21,666 Well clearly. 522 00:22:21,666 --> 00:22:22,933 It's an incredible experience. 523 00:22:22,933 --> 00:22:25,566 And when you talk about something that merges history 524 00:22:25,566 --> 00:22:29,800 and Minnesota's greatest foods, our traditions, 525 00:22:29,800 --> 00:22:31,666 you know, here you have a Swedish meatball. 526 00:22:31,666 --> 00:22:34,866 And the largest immigration wave in the early years, 527 00:22:34,866 --> 00:22:39,033 the foundation of our state, was from the Scandinavian countries. 528 00:22:39,033 --> 00:22:41,500 This year is their 125th anniversary. 529 00:22:41,500 --> 00:22:43,533 -Incredible. -They're into their 126th year. 530 00:22:43,533 --> 00:22:44,966 It's an incredible thing. 531 00:22:44,966 --> 00:22:49,533 And you can see if you squint what it was like 100 years ago. 532 00:22:49,533 --> 00:22:52,800 Where members of a congregation would come down, 533 00:22:52,800 --> 00:22:55,866 take a space, and feed people breakfast, lunch and dinner. 534 00:22:55,866 --> 00:22:59,600 And this is their Swedish wild rice meatball 535 00:22:59,600 --> 00:23:01,733 with Lingonberry sauce. 536 00:23:01,733 --> 00:23:05,100 Not only do they have-- 537 00:23:05,100 --> 00:23:07,000 I see there's cranberry inside. 538 00:23:07,000 --> 00:23:09,666 Yes, it's exactly right. 539 00:23:09,666 --> 00:23:11,433 And... 540 00:23:11,433 --> 00:23:12,600 Oh, wow. 541 00:23:14,400 --> 00:23:16,766 Like, that tastes like home. 542 00:23:16,766 --> 00:23:18,533 I don't know how else to like, describe it. 543 00:23:18,533 --> 00:23:19,633 That is what it tastes like. 544 00:23:19,633 --> 00:23:20,766 It tastes like home. 545 00:23:20,766 --> 00:23:23,733 You can tell love and history is in every bite. 546 00:23:23,733 --> 00:23:25,866 [Andrew] This is comfort food at its best. 547 00:23:25,866 --> 00:23:27,600 Someone's grandmother is actually back there-- 548 00:23:27,600 --> 00:23:28,733 [Capri] Absolutely. 549 00:23:28,733 --> 00:23:29,966 [Andrew] --making these by hand 550 00:23:29,966 --> 00:23:33,266 to the same recipe that they've been using forever. 551 00:23:33,266 --> 00:23:35,033 They may change things that go in there, 552 00:23:35,033 --> 00:23:37,566 but imagine a version of the Swedish meatball 553 00:23:37,566 --> 00:23:41,233 was made 125 years ago when they opened. 554 00:23:41,233 --> 00:23:46,400 You know, what's fascinating to me as a food anthropologist, 555 00:23:46,400 --> 00:23:49,433 food historian, food culture geek, 556 00:23:49,433 --> 00:23:51,333 Wild rice, in my opinion, 557 00:23:51,333 --> 00:23:54,166 our existential food here in Minnesota 558 00:23:54,166 --> 00:23:56,366 our favorite foods are disappearing 559 00:23:56,366 --> 00:23:58,400 because of the global climate crisis, 560 00:23:58,400 --> 00:24:01,800 and I think this is a part of that. 561 00:24:01,800 --> 00:24:03,833 The true wild rice and the pleasures of it 562 00:24:03,833 --> 00:24:05,633 keep shrinking and diminishing. 563 00:24:05,966 --> 00:24:08,266 [Capri] And while a man-made version of wild rice 564 00:24:08,266 --> 00:24:10,400 that's been created for commercial production 565 00:24:10,400 --> 00:24:12,300 is easy to find nowadays, 566 00:24:12,300 --> 00:24:14,400 it's not the same as true wild rice. 567 00:24:14,400 --> 00:24:15,966 [Andrew] It's probably the most treasured food 568 00:24:15,966 --> 00:24:17,200 that I have in my cupboard, 569 00:24:17,200 --> 00:24:19,366 and I share it with people who really love food 570 00:24:19,366 --> 00:24:22,433 and it leaves them almost breathless. 571 00:24:22,433 --> 00:24:24,900 It's nutty and has a deeper, richer flavor. 572 00:24:24,900 --> 00:24:27,800 -It's so exquisitely nutty. -I've noticed that. 573 00:24:27,800 --> 00:24:30,933 And I think it's one of our most freshest food stuffs 574 00:24:30,933 --> 00:24:33,233 and yet it's missing from almost 575 00:24:33,233 --> 00:24:36,466 all those great lists of great global foods 576 00:24:36,466 --> 00:24:40,733 because it's only grown in a very small geographic area. 577 00:24:40,733 --> 00:24:42,733 And you combine the laborious nature 578 00:24:42,733 --> 00:24:44,600 of trying to get that wild rice 579 00:24:44,600 --> 00:24:46,800 with the fact that there's a finite amount, 580 00:24:46,800 --> 00:24:49,400 and it really has become probably a wonder of the world. 581 00:24:49,400 --> 00:24:51,066 I hope it never goes away. 582 00:24:51,066 --> 00:24:54,233 And it's why I endorse things like this. 583 00:24:54,233 --> 00:24:57,066 But as long as we can keep the love alive for this, 584 00:24:57,066 --> 00:24:58,933 then we have a chance. 585 00:24:58,933 --> 00:25:00,300 People will fight for it to continue. 586 00:25:00,300 --> 00:25:02,166 Then we have a chance, right? 587 00:25:02,166 --> 00:25:03,300 That's right. 588 00:25:04,500 --> 00:25:06,566 See the way that moves. 589 00:25:06,566 --> 00:25:09,333 If the gravy doesn't move like that on your potatoes, 590 00:25:09,333 --> 00:25:11,000 did a grandmother really make it? 591 00:25:11,000 --> 00:25:12,633 -I mean, obviously not. -Not. 592 00:25:12,633 --> 00:25:13,700 Obviously not. I'm going to get in there. 593 00:25:13,700 --> 00:25:14,933 -Thanks, grandma. -Seriously. 594 00:25:14,933 --> 00:25:16,033 Thanks, grandma. 595 00:25:16,033 --> 00:25:17,033 Wow! 596 00:25:19,100 --> 00:25:21,066 [Capri] While man-made, bioengineered food 597 00:25:21,066 --> 00:25:24,000 like cultivated rice, is a constant reminder 598 00:25:24,000 --> 00:25:25,800 of our technological capacity 599 00:25:25,800 --> 00:25:27,533 and relentless advancement... 600 00:25:27,533 --> 00:25:30,700 ...and while our planet's ecosystems 601 00:25:30,700 --> 00:25:32,733 continue to evolve in uncertain ways... 602 00:25:36,733 --> 00:25:38,066 ...there's a true harmony 603 00:25:38,066 --> 00:25:41,466 in preserving and reviving the simple and sacred practices 604 00:25:41,466 --> 00:25:42,966 that have passed through generations. 605 00:25:45,666 --> 00:25:48,000 To harvest, honor, and share 606 00:25:48,000 --> 00:25:50,366 one of Mother Nature's rarest culinary gifts. 607 00:25:52,100 --> 00:25:53,433 But why take my word for it, 608 00:25:55,566 --> 00:25:57,733 when you can come experience it for yourself. 609 00:25:59,933 --> 00:26:02,733 America The Bountiful is waiting for you and me. 610 00:26:06,266 --> 00:26:09,600 For more information visit Americathebountifulshow.com. 611 00:26:14,300 --> 00:26:15,966 [announcer] America's farmers have nourished us 612 00:26:15,966 --> 00:26:17,333 for generations, 613 00:26:17,333 --> 00:26:20,766 but today they face unprecedented challenges. 614 00:26:20,766 --> 00:26:23,500 American Farmland Trust works with farmers 615 00:26:23,500 --> 00:26:26,033 to help save the land that sustains us. 616 00:26:26,033 --> 00:26:28,800 Together we can work to keep America bountiful.