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[boat engine starts]

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[Capri]  In coastal Maine, 
 the summer months

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herald one of the most 
 legendary catches

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in all of America: 
 fresh lobster.

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Generations of lobster 
 men and woman

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have spent their lives 
 on the cold Gulf waters.

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>>I bought this boat 
off of my grandmother.

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[Capri]  And waiting ashore

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are legions of hungry visitors 
 hoping for a taste.

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Mmm. Perfectly simple.

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Maine maintains some 
 serious feasting traditions.

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[man] We're going to be cooking 
in salt water, ocean water.

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[Capri] Why do that?

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>>It gives a great flavor.

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[Capri]  Taking inspiration 
 from the Gulf of Guinea

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to the Gulf of Maine.

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>>There's so much 
explosion of flavor.

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>>That's the best way that I 
could possibly describe this.

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I'm Capri Cafaro 
 and I'm on a mission

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to uncover 
 the incredible stories

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of the foods we grow...

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...harvest, create...

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...and celebrate.

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Beautiful, amazing meal.

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So, I'm traveling 
 America's backroads

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to learn our cherished 
 food traditions

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from those 
 who make them possible...

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Look at that.

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...and are helping 
 keep them alive.

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There is so much more to learn.

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Whoa!

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[Capri] 
 On "America the Bountiful."

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[announcer]  America's farmers 
 have nourished us

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for generations,

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but today they face 
 unprecedented challenges.

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American Farmland Trust 
 works with farmers

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to help save the land 
 that sustains us.

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Together we can work 
 to keep America bountiful.

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[upbeat music]

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[Capri]  Though there 
 are nearly 50 million species

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of lobster eaten worldwide, 
 many shellfish aficionados

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purport the seasonal 
 soft-shell Maine lobster

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to be the sweetest 
 and most tender of them all.

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The cold waters 
 of the Gulf of Maine

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provide a perfect habitat 
 for lobsters to flourish

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and infuse their meat with 
 a combination of sweet flavor

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and just enough firmness

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to break into chunks 
 for a lobster roll.

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Commercial lobster fishing

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forms a major part 
of the economy in coastal Maine.

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And lobstermen harvest

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roughly 100 million 
 every year for export

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making up over 80% 
 of the national market.

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Here in Rockland, 
 love for this spiny crustacean

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is on full display during the 
annual Maine Lobster Festival...

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...known for its uniquely 
 challenging foot race

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across lobster traps.

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Cathy Billings 
 is a lifelong Mainer

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who has spent her career

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working alongside 
 the lobster industry.

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>>Here we are at Lobster Fest

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which has been going on 
for almost 80 years now.

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And I can't think 
of anybody better suited

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to tell me a little bit 
about the lobster industry

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and how important it is 
to Maine than you

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because you come from 
the Lobster Institute

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at the University of Maine.

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I had no idea there even was 
a Lobster Institute,

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but I think that just shows 
how important lobster is

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to these communities.

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>>Well, if you're talking about 
the actual fishery,

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we can go back to 1605.

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Captain Waymouth came 
over from England with a crew

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and they were the first 
to record a lobster catch.

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-Okay. 
-Yep.

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[Cathy]There's actually evidence 
of Native Americans

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having consumed lobsters even 
before the colonists got here.

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>>Not surprised.

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>>So, prior to the 1600's.

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They found shell mittens 
when they arrived

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where there had 
been encampments

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and they found lobster shells 
and clam shells

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and muscle shells.

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So, definitely, 
the Native Americans

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consumed lobster.

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In my theory, 
it's the Native American women

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who were the first 
to actually catch the lobsters

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because it was more of 
a harvesting than a fishing.

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>>Right.It makes sense. 
It makes sense.

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Lobsters were not the luxury 
that they are today

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that we think 
it's this big, fancy meal.

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It was kind of the opposite

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before the lobster industry 
really blossomed.

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>>Right.

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Some would even 
call it "poppers food."

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The lobstermen themselves 
were making lobster sandwiches

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before the lobster roll came 
around as a commercial product.

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[upbeat music]

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[Capri]  Lobster rolls 
 are considered a delicacy

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all along the east coast.

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But here in Maine,

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they've elevated it 
 to a fine art

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and simplicity is key.

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The lump lobster meat is tossed 
 lightly with seasoned mayo

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and served on 
 a butter toasted roll.

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>>This is really sweet.

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>>Perfectly simple.

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[Cathy] Yep, just a toasted bun.

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>>I just love the freshness

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contrasted with 
the butter of the roll

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and a little touch of mayo, 
I can taste in there.

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>>Yeah, it's classic.

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You don't want 
any more than this.

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Just a little bit of that mayo.

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A little bit of crunch.

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Perfect.

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>>Well, now that I know 
a little bit of history

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about lobster and Maine,

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now it's time for me 
to see how it's done

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and how they catch that lobster

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to get on our table.

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>>Well, have fun. 
You'll be getting up early.

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>>Oh, I bet.

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[upbeat music]

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[Capri]  For many, living along 
 the coast of Maine,

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connection with their 
 maritime heritage

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is not just history, 
 but everyday life.

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That's true for Krista Tripp

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who has been fishing 
 and lobstering

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in the Gulf of Maine 
 for most of her life.

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Krista manages the legal limit 
 of 800 lobster traps

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located in the waters around 
 her home in South Thomaston...

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...in addition to running 
 an oyster farming business.

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>>I was born and raised 
here in Maine.

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This is the town 
that I grew up in.

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I am a true-blue Mainer, 
or should I say Maina,

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because we put "a" 
at the end of everything.

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Yeah.

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So, I was just 
born and raised into it.

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My father was a lobsterman.

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Is a lobsterman.

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My grandfather was a lobsterman.

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My uncle. 
My brother.

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My aunts worked 
on the stern of lobster boats.

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My sisters were all in 
this business and this industry.

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>>Wow, it really does run deep.

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When did you get your start?

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>>I started going on my father's 
boat when I was very young.

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I've always naturally 
just loved the ocean.

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I love being out 
in the elements.

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Probably more so 
when I was like 8 or 9

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is when I really started 
to go with him more often.

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And then I started 
captaining my own boat

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when I was 15 years old.

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[Capri] My goodness.

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Now that's not this actual boat,

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but this boat, I understand, 
has a family history.

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>>It does.

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This was my grandfather's boat.

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He had this boat 
for a very long time,

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and when he passed, I bought 
this boat off my grandmother.

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And so, it's been able 
to stay in the family.

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[mellow music]

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>>Give me a little bit of an 
understanding of what these do

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and how they work 
to get the lobsters in?

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>>Yeah so, I've baited 
this one first trap,

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and I'll just show you 
kind of the process

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and how we bait our traps here.

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>>Okay.

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>>I'm assuming 
this whole mess here is bait?

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[Krista] Yes, this is bait.

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This is called menhaden, 
also known as pogies,

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is what we call it around here.

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And we either use bay bags

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or we just spear it 
right on the bait iron.

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And we also use pig hide 
here in Maine.

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>>Pig hide?

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I've seen fish be used 
for bait and things like crabs,

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but pig hide I've never seen.

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Why?

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>>Yeah.

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This stays on our traps 
for a lot longer period.

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When we're baiting our traps 
with this,

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if there's ever a storm 
or anything like that,

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or we can't get out fishing,

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we come back to our traps, 
and this is still on the traps,

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so we know our traps 
are still fishing.

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This is called 
a bait line right here.

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How do I--

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>>Yeah, you just 
stick it through the eye.

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>>Like a needle.

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>>Yep, and then you just 
give it a good, you know--

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Push it down all the way.

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>>There you go. 
Look at that.

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>>You're a natural.

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I always tie my traps like 
my grandfather tied them in.

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>>And he had 
a special way of doing it.

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He always put a loop after 
he wrapped it around like this.

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And he kind of like, 
twisted it on there like that

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and pulled down.

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You're such a good apprentice.

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Your grandfather's stuff 
is still ringing true today.

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>>Oh yes, yes.

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It's definitely still 
very fresh in my brain

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from when I went with him.

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[Capri]  Krista weighs the 
 baited traps down with bricks

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and lets them sink to the bottom

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where lobsters are enticed 
 to enter for a snack.

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>>All right.

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So, the tank is filling up 
with water now for the lobsters,

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but we got to actually get 
the lobsters out of the water,

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the ocean, onto the boat.

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What's next?

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>>We're going to go 
haul some lobster traps.

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[Capri]  Krista secures 
 a nearby buoy

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with a hooked pole 
 called a gaff.

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The buoy connects to the traps 
 with a special line

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that is designed to break

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00:09:00,533 --> 00:09:02,366
if it comes into contact 
 with larger sea life.

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[Krista] This snaps under 
1,700 pounds of pressure.

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And if a whale got caught 
in the rope, tangled up,

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then they would be able 
to break this and break free.

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00:09:12,733 --> 00:09:13,766
>>Exactly.

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They would be able 
to break free.

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00:09:17,266 --> 00:09:20,633
So, you're going to clean 
your trap out of the lobsters.

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00:09:20,766 --> 00:09:22,533
We're going to put 
the lobsters in here.

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00:09:22,666 --> 00:09:24,466
This is called the culling box.

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This is where 
we measure the lobster.

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[Capri] Okay.

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00:09:27,966 --> 00:09:30,233
>>And then we band 
the lobster up here.

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The babies, we throw over.

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>>This one is ginormous.

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>>Whoa!

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00:09:38,966 --> 00:09:40,266
Capri, you're going 
to eat that one.

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[giggling]

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00:09:42,233 --> 00:09:44,566
So, when you're 
measuring a lobster,

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you want to put 
this measuring tool

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into the eye socket like this

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and measure straight down 
along the back like this.

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And if this doesn't go over 
the end of his back right here,

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then it's counter.

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>>Okay.

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>>So, you're measuring his body.

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>>The V notches are telling you

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that it was an 
egg bearing female lobster.

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00:10:08,100 --> 00:10:09,133
>>Okay.

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00:10:09,266 --> 00:10:11,833
So, we don't keep any 
egg bearing female lobsters.

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We V notch them. 
We throw them back.

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So, if you haul one up 
and you see a notch in it--

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>>Then it's got to go back.

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00:10:17,700 --> 00:10:18,566
It's got to go back.

252
00:10:18,700 --> 00:10:19,666
You can't keep it.

253
00:10:19,800 --> 00:10:22,866
So, this one is an 
egg bearing female lobster.

254
00:10:23,000 --> 00:10:24,900
You can see 
the eggs on it right here.

255
00:10:25,033 --> 00:10:26,266
[Capri] Oh, whoa!

256
00:10:26,400 --> 00:10:29,233
>>Yeah, and you could tell 
they're very close to hatching

257
00:10:29,366 --> 00:10:32,200
because you see that little dot 
right there in the middle?

258
00:10:32,333 --> 00:10:35,966
You can see that she's 
about to hatch her eggs.

259
00:10:36,100 --> 00:10:37,166
[Capri] Oh, my goodness.

260
00:10:37,300 --> 00:10:39,100
>>So, we're going 
to have to notch this one

261
00:10:39,233 --> 00:10:41,733
on her right flipper 
and then throw her back.

262
00:10:42,633 --> 00:10:45,033
So, I'm going to let you take 
the honors and notch her tail.

263
00:10:45,166 --> 00:10:47,100
The female ones 
are a little bit more vicious.

264
00:10:48,166 --> 00:10:49,866
Oh, you did it. 
Good job.

265
00:10:50,000 --> 00:10:50,900
See how--

266
00:10:51,033 --> 00:10:52,366
>>Yep, they got that 
little V notch.

267
00:10:52,500 --> 00:10:53,666
>>That V notch in there.

268
00:10:54,766 --> 00:10:55,766
What we're going to do now

269
00:10:55,900 --> 00:10:56,966
is we're going 
to band these lobsters

270
00:10:57,100 --> 00:10:58,833
and get them in the tank.

271
00:10:58,966 --> 00:11:00,166
And this is what we use.

272
00:11:00,300 --> 00:11:01,833
This is called a bander.

273
00:11:01,966 --> 00:11:05,833
And the way to band a lobster 
is you just kind of put it on,

274
00:11:05,966 --> 00:11:07,833
twist it towards yourself 
like that.

275
00:11:07,966 --> 00:11:09,333
It snaps right on their claw.

276
00:11:09,466 --> 00:11:10,466
>>I'm leaving this one to you

277
00:11:10,600 --> 00:11:12,000
because I don't 
trust myself at all.

278
00:11:12,766 --> 00:11:14,266
>>So, when people come to Maine,

279
00:11:14,400 --> 00:11:17,733
they're looking for soft-shell, 
new shell lobster.

280
00:11:17,866 --> 00:11:21,466
And what that means is that 
the meat in a soft-shell lobster

281
00:11:21,600 --> 00:11:24,233
is going to be 
a lot more tender.

282
00:11:24,366 --> 00:11:26,166
It's going to be sweeter.

283
00:11:26,300 --> 00:11:29,633
It's something that you don't 
get at a lot of restaurants

284
00:11:29,766 --> 00:11:31,166
because a lot of restaurants

285
00:11:31,300 --> 00:11:33,200
will carry 
the hard-shell lobster.

286
00:11:33,333 --> 00:11:35,566
>>Boy Krista, 
I have so much respect

287
00:11:35,700 --> 00:11:38,233
for the lobster men and women.

288
00:11:38,366 --> 00:11:42,866
I mean, the number of steps 
of things that you have to do

289
00:11:43,000 --> 00:11:45,533
to get a lobster on our table,

290
00:11:45,666 --> 00:11:48,533
we'll never take that for 
granted again that's for sure.

291
00:11:48,666 --> 00:11:49,766
>>That's wonderful to hear,

292
00:11:49,900 --> 00:11:51,900
because we put a lot of work 
into doing what we do

293
00:11:52,033 --> 00:11:54,533
and catching lobster 
and delivering it to you guys.

294
00:11:54,666 --> 00:11:56,800
>>Well, let's keep 
getting more lobsters

295
00:11:56,933 --> 00:11:58,533
because we're going to need more 
to feed all those people.

296
00:11:58,666 --> 00:11:59,666
>>Oh, yes.

297
00:12:01,800 --> 00:12:02,966
[Capri] 
 After pulling enough traps

298
00:12:03,100 --> 00:12:04,766
to sell her typical volume 
 of catch,

299
00:12:04,900 --> 00:12:09,500
anywhere between 700 and 1,000 
 pounds during peak season,

300
00:12:09,633 --> 00:12:12,066
Krista sets her coordinates 
 for Tommy's Island.

301
00:12:18,366 --> 00:12:19,700
It's a three-acre island

302
00:12:19,833 --> 00:12:22,266
that's been in the family 
 for three generations.

303
00:12:22,400 --> 00:12:24,700
First purchased 
 by Krista's grandfather,

304
00:12:24,833 --> 00:12:27,566
intended as a place 
for extended family and friends

305
00:12:27,700 --> 00:12:31,233
to gather and enjoy the beauty 
 and bounty of the area.

306
00:12:32,533 --> 00:12:34,433
Krista's aunt, Jetta, 
 collects seawater

307
00:12:34,566 --> 00:12:36,366
while her Uncle Bryan 
 prepares the pot

308
00:12:36,500 --> 00:12:38,400
for boiling the lobsters 
 caught earlier.

309
00:12:45,766 --> 00:12:46,900
>>Perfect. 
Thank you.

310
00:12:48,900 --> 00:12:50,266
[Capri] This place is beautiful.

311
00:12:50,400 --> 00:12:53,433
I mean, I'm totally 
taken aback by this.

312
00:12:53,566 --> 00:12:55,466
Everybody knows 
how beautiful Maine is,

313
00:12:55,600 --> 00:12:57,000
but this feels special.

314
00:12:57,133 --> 00:12:58,100
It feels different.

315
00:12:58,233 --> 00:13:00,766
And I know it has 
a special place in your heart

316
00:13:00,900 --> 00:13:03,066
because there's 
family history here.

317
00:13:03,200 --> 00:13:08,100
>>This island was nothing 
but covered with just fields

318
00:13:08,233 --> 00:13:11,400
and prickly stuff 
all over the place.

319
00:13:11,533 --> 00:13:13,400
>>And you had to be careful.

320
00:13:13,533 --> 00:13:14,500
There were no paths.

321
00:13:14,633 --> 00:13:15,766
And you had to be careful 
where you walked

322
00:13:15,900 --> 00:13:17,000
because there were 
seagull eggs everywhere.

323
00:13:17,133 --> 00:13:18,466
>>Oh, whoa.

324
00:13:18,600 --> 00:13:20,200
>>There were nests 
all over the place. Yeah.

325
00:13:20,333 --> 00:13:21,366
So, we'd come out

326
00:13:21,500 --> 00:13:23,566
and we'd just have 
a little cookout on the beach.

327
00:13:23,700 --> 00:13:26,133
Then we started to have 
really big gatherings,

328
00:13:26,266 --> 00:13:28,733
live bands, lobster feasts.

329
00:13:28,866 --> 00:13:33,333
>>How important is that 
to that Maine culture

330
00:13:33,466 --> 00:13:35,866
when it comes to lobster 
and bringing people together

331
00:13:36,000 --> 00:13:38,066
around a giant lobster pot 
like this?

332
00:13:38,200 --> 00:13:40,366
>>Maine is based on lobster.

333
00:13:40,500 --> 00:13:45,933
It is just a huge staple 
to everyone that comes here,

334
00:13:46,066 --> 00:13:48,600
to everyone that lives here, 
to everyone that works here,

335
00:13:48,733 --> 00:13:52,000
because the whole economy 
is based on lobster.

336
00:13:52,133 --> 00:13:53,866
>>There's a lot of pride in it, 
I think, too.

337
00:13:54,000 --> 00:13:55,566
>>Yeah, a lot of pride in it.

338
00:13:55,700 --> 00:13:56,566
>>I can tell that.

339
00:13:56,700 --> 00:13:58,166
I mean, and a ton of work 
that goes into

340
00:13:58,300 --> 00:13:59,666
putting these lobsters 
on our table.

341
00:13:59,800 --> 00:14:02,700
And there are a million ways 
to prepare lobster,

342
00:14:02,833 --> 00:14:05,300
but the lobster boil is special.

343
00:14:05,433 --> 00:14:06,700
It has a lot of history

344
00:14:06,833 --> 00:14:09,566
and I'm sure you have 
your own way

345
00:14:09,700 --> 00:14:11,200
of preparing your lobster boil.

346
00:14:11,333 --> 00:14:13,966
How are you bringing this 
lobster boil together today?

347
00:14:14,100 --> 00:14:17,666
>>Well, we got a brand-new 
burner this year which is great.

348
00:14:17,800 --> 00:14:19,100
First time 
we're going to use it.

349
00:14:19,233 --> 00:14:20,166
Giant pot.

350
00:14:20,300 --> 00:14:21,833
>>I feel honored.

351
00:14:21,966 --> 00:14:23,500
>>You're breaking it in.

352
00:14:23,633 --> 00:14:26,033
>>So, what's going on 
underneath the lid?

353
00:14:26,166 --> 00:14:28,266
>>Under the lid, 
that's salt water.

354
00:14:28,400 --> 00:14:30,133
We're going to cook them 
in salt water.

355
00:14:30,266 --> 00:14:31,533
>>Now, salt water 
from the ocean or salt like--

356
00:14:31,666 --> 00:14:33,266
>>No, from the ocean water.

357
00:14:33,400 --> 00:14:34,566
>>--water salted.

358
00:14:34,700 --> 00:14:35,833
-Ocean water. 
-Why do that?

359
00:14:35,966 --> 00:14:37,000
>>It gives a great flavor.

360
00:14:37,133 --> 00:14:38,500
-Yeah? 
-I prefer it that way.

361
00:14:38,633 --> 00:14:41,000
Some people like just to use 
fresh water with salt,

362
00:14:41,133 --> 00:14:42,866
but I prefer it this way.

363
00:14:43,000 --> 00:14:44,000
>>Well, it's right there.

364
00:14:44,133 --> 00:14:45,333
>>I mean, it's right there.

365
00:14:45,466 --> 00:14:46,900
>>Might as well use 
that natural resource,

366
00:14:47,033 --> 00:14:48,566
and it's the natural habitat 
for these guys, too.

367
00:14:48,700 --> 00:14:50,033
>>Yeah, gives it a good flavor. 
Yeah.

368
00:14:51,866 --> 00:14:54,600
[Capri]  After boiling in the 
salt water for about 15 minutes,

369
00:14:54,733 --> 00:14:57,400
the lobsters are ready to be set 
 on a bed of seaweed

370
00:14:57,533 --> 00:14:59,400
as a coastal buffet.

371
00:15:07,833 --> 00:15:10,666
The lobsters are served 
 with sides of corn on the cob,

372
00:15:10,800 --> 00:15:14,866
salad, potato salad 
 and of course melted butter.

373
00:15:15,900 --> 00:15:19,866
This is some 
serious, serious lobster.

374
00:15:20,000 --> 00:15:21,100
-It's so good. 
-Delicious.

375
00:15:21,233 --> 00:15:25,300
>>I can't believe you guys 
get to do this all the time.

376
00:15:25,433 --> 00:15:28,766
Most of the time when you 
see lobster in a restaurant

377
00:15:28,900 --> 00:15:31,900
there's crackers, 
there's a plastic bib,

378
00:15:32,033 --> 00:15:33,300
there's all this stuff 
that goes on,

379
00:15:33,433 --> 00:15:36,900
but you all are just 
digging right into it.

380
00:15:37,033 --> 00:15:38,800
No tools.

381
00:15:38,933 --> 00:15:40,033
So, you're going 
to have to help me

382
00:15:40,166 --> 00:15:41,700
because I have no idea 
where to start.

383
00:15:41,833 --> 00:15:42,700
>>Yeah, of course.

384
00:15:42,833 --> 00:15:43,866
So, it's really--

385
00:15:44,000 --> 00:15:46,533
Soft-shell lobster 
is really easy to break apart

386
00:15:46,666 --> 00:15:48,133
because the shell is soft.

387
00:15:48,266 --> 00:15:49,600
It's a new shell.

388
00:15:49,733 --> 00:15:53,033
But what we'll start first with 
are the claws.

389
00:15:53,166 --> 00:15:54,166
[Capri] Okay.

390
00:15:54,300 --> 00:15:57,466
>>So, you want to hold 
the lobster like so

391
00:15:57,600 --> 00:16:00,066
and then you just twist 
the claw off like that.

392
00:16:00,200 --> 00:16:01,333
They pop right off.

393
00:16:01,466 --> 00:16:02,333
>>Boop, like so.

394
00:16:02,466 --> 00:16:03,700
[Krista] Yes, just like that.

395
00:16:03,833 --> 00:16:07,033
And the other one the same way, 
just twist it off.

396
00:16:08,200 --> 00:16:09,966
[Capri] A little prickly.

397
00:16:10,100 --> 00:16:13,133
>>And then the tail, 
the same thing.

398
00:16:13,266 --> 00:16:16,033
You hold the body 
and then you twist the tail

399
00:16:16,166 --> 00:16:18,066
and that just 
comes off like that.

400
00:16:18,200 --> 00:16:19,400
[Capri] Mmm hmm.

401
00:16:19,533 --> 00:16:22,833
And then for the flippers, you 
can twist off the whole thing,

402
00:16:22,966 --> 00:16:24,733
but I like to personally--

403
00:16:24,866 --> 00:16:28,166
I like to do 
all the flippers individually.

404
00:16:28,300 --> 00:16:29,600
>>And you twist those.

405
00:16:29,733 --> 00:16:32,733
Yep, you just twist them off 
and they pop right off.

406
00:16:32,866 --> 00:16:35,233
[Capri] You are right, this is 
a lot easier than I anticipated.

407
00:16:35,366 --> 00:16:36,433
>>Yes.

408
00:16:36,566 --> 00:16:38,300
I have some butter for you 
right there if you prefer.

409
00:16:38,433 --> 00:16:40,266
>>I'm so excited.

410
00:16:44,166 --> 00:16:45,166
[Capri] Sweet.

411
00:16:45,300 --> 00:16:47,166
[Jetta] I never get tired of it.

412
00:16:47,300 --> 00:16:48,400
>>And tender.

413
00:16:49,800 --> 00:16:51,000
[Bryan] Very consistent.

414
00:16:51,133 --> 00:16:52,133
>>So, this has to be--

415
00:16:52,266 --> 00:16:55,800
If I had access 
to a beautiful private island

416
00:16:55,933 --> 00:16:57,800
and all this 
friends and family,

417
00:16:57,933 --> 00:16:59,366
I would just--

418
00:16:59,500 --> 00:17:01,866
This would have to be 
my most favorite way

419
00:17:02,000 --> 00:17:03,033
to celebrate together.

420
00:17:03,166 --> 00:17:04,833
[Krista] Oh yeah. 
Absolutely.

421
00:17:05,400 --> 00:17:09,166
[Bryan] What we're going to do, 
we're going to clean the back.

422
00:17:09,300 --> 00:17:11,700
[Krista] Push the tail through. 
Push it right out.

423
00:17:11,833 --> 00:17:12,900
[Capri] Okay.

424
00:17:13,033 --> 00:17:14,600
>>You're not getting 
quite enough tail off of there.

425
00:17:14,733 --> 00:17:15,833
>>And then you-- 
Oh!

426
00:17:15,966 --> 00:17:16,900
[Krista giggles]

427
00:17:17,033 --> 00:17:17,966
Look at that.

428
00:17:18,100 --> 00:17:19,233
Look at that.

429
00:17:19,366 --> 00:17:21,466
[Krista] And then you just 
peel the tail back like that.

430
00:17:23,566 --> 00:17:24,566
Mmm.

431
00:17:25,666 --> 00:17:29,633
>>Again, incredibly sweet 
but a little bit firmer

432
00:17:29,766 --> 00:17:32,700
than maybe the claw for example.

433
00:17:32,833 --> 00:17:33,866
Is there a reason for that?

434
00:17:34,000 --> 00:17:35,200
>>A little bit more muscular

435
00:17:35,333 --> 00:17:36,766
because they use their tails 
for swimming.

436
00:17:36,900 --> 00:17:37,900
>>Makes sense.

437
00:17:38,033 --> 00:17:39,833
>>So, they're using their tail 
a little bit more.

438
00:17:39,966 --> 00:17:41,466
>>Backwards?

439
00:17:41,600 --> 00:17:42,633
>>They swim backwards.

440
00:17:42,766 --> 00:17:43,700
[Capri] They swim backwards?

441
00:17:43,833 --> 00:17:45,300
>>The tail goes like this--

442
00:17:45,433 --> 00:17:46,300
>>Ah that makes--

443
00:17:46,433 --> 00:17:48,066
Of course, of course.

444
00:17:48,200 --> 00:17:50,633
The tail goes backwards 
while they go forwards.

445
00:17:51,600 --> 00:17:52,833
A little bit like rowing a boat.

446
00:17:54,300 --> 00:17:55,766
>>Right, exactly. 
Yeah.

447
00:17:55,900 --> 00:17:56,866
>>This is the thing:

448
00:17:57,000 --> 00:17:58,433
this is exactly why people 
want to go to Maine

449
00:17:58,566 --> 00:18:01,700
because this is a totally 
different lobster experience

450
00:18:01,833 --> 00:18:02,900
then you would have 
in a restaurant.

451
00:18:03,033 --> 00:18:04,500
>>Oh, of course. 
Yeah.

452
00:18:04,633 --> 00:18:06,200
>>You've got to be on a beach.

453
00:18:07,333 --> 00:18:08,933
>>Thank you so, so much.

454
00:18:09,066 --> 00:18:10,233
[Krista] You're very welcome.

455
00:18:10,366 --> 00:18:13,133
>>For showing me how hard it is

456
00:18:13,266 --> 00:18:17,366
to get such an incredible 
piece of food on our tables.

457
00:18:17,500 --> 00:18:19,066
We appreciate everything 
that you do.

458
00:18:19,200 --> 00:18:20,166
>>You're very welcome.

459
00:18:21,066 --> 00:18:22,300
>>All right let's eat up.

460
00:18:22,433 --> 00:18:23,700
[all chatter in agreement]

461
00:18:25,833 --> 00:18:27,233
[Capri] 
 As the Tripp family shows,

462
00:18:27,366 --> 00:18:30,100
simple and classic preparation 
 is all that's needed

463
00:18:30,233 --> 00:18:32,866
for an all-star 
 summer lobster feat.

464
00:18:36,433 --> 00:18:37,700
But lobster can also shine

465
00:18:37,833 --> 00:18:40,766
when combined with more 
 complex flavors and spices,

466
00:18:40,900 --> 00:18:44,400
as is the case at a Rockland 
 restaurant, Mé Lon Togo.

467
00:18:45,766 --> 00:18:48,200
Here chef and musician, 
 Jordan Benissan,

468
00:18:48,333 --> 00:18:49,700
shares food and culture

469
00:18:49,833 --> 00:18:52,166
from his West African 
 home country of Togo

470
00:18:52,300 --> 00:18:54,466
through a variety 
 of creative dishes.

471
00:18:56,000 --> 00:18:59,033
Jordan prepares locally caught 
 lobster tails and claws

472
00:18:59,166 --> 00:19:01,600
and uses them 
 as the centerpiece

473
00:19:01,733 --> 00:19:04,700
for his jollof rice 
 and Cioppino,

474
00:19:04,833 --> 00:19:06,633
which he serves 
 alongside family recipes

475
00:19:06,766 --> 00:19:08,133
passed down from his mother.

476
00:19:10,166 --> 00:19:12,300
>>So, how exciting is that 
for you to be able to share

477
00:19:12,433 --> 00:19:16,766
a piece of your family's 
food traditions

478
00:19:16,900 --> 00:19:19,933
with the community 
here in Rockland and in Maine?

479
00:19:20,066 --> 00:19:25,966
>>Well, it is very exciting 
and also, it makes me very proud

480
00:19:26,100 --> 00:19:29,766
of what I learn from home

481
00:19:29,900 --> 00:19:33,000
the way I was raised 
and brought up.

482
00:19:33,133 --> 00:19:35,700
And sharing my family recipe,

483
00:19:35,833 --> 00:19:40,433
it is a continuation 
of what my mom pass on to us.

484
00:19:42,400 --> 00:19:43,966
>>I think you're going to share 
one of these special dishes

485
00:19:44,100 --> 00:19:45,200
with me today, too.

486
00:19:45,333 --> 00:19:46,233
[Jordan] Yes.

487
00:19:46,366 --> 00:19:47,600
>>What's on the menu for me?

488
00:19:47,733 --> 00:19:49,733
I have West African jollof rice.

489
00:19:50,900 --> 00:19:54,666
It is a very popular rice dish 
in West Africa.

490
00:19:54,800 --> 00:19:58,666
It is almost like the way 
different cultures,

491
00:19:58,800 --> 00:20:01,400
the way they enjoy rice.

492
00:20:01,533 --> 00:20:04,833
And they always have 
like a national popular dish.

493
00:20:04,966 --> 00:20:06,133
Right.

494
00:20:06,266 --> 00:20:10,500
Jollof rice is a very 
festive national rice dish

495
00:20:10,633 --> 00:20:14,233
that people call when they 
are having a big celebration.

496
00:20:15,033 --> 00:20:16,300
Well, I'm excited to taste this

497
00:20:16,433 --> 00:20:18,566
because I feel like 
this is a celebration

498
00:20:18,700 --> 00:20:22,100
just getting to know you 
and Togolese's cuisine

499
00:20:22,233 --> 00:20:24,800
and how you're adapting it.

500
00:20:24,933 --> 00:20:27,166
Also, educate the folks 
here in Maine

501
00:20:27,300 --> 00:20:30,200
about the tastes 
that you've grown up with.

502
00:20:31,566 --> 00:20:33,266
The complex taste 
 of jollof rice

503
00:20:33,400 --> 00:20:38,066
comes primarily from its sauce 
which combines fresh vegetables,

504
00:20:40,766 --> 00:20:44,266
a bouquet of herbs, 
 and layers of spices

505
00:20:44,400 --> 00:20:45,900
to create a symphony of flavor.

506
00:20:47,833 --> 00:20:49,066
[Capri] Look at this.

507
00:20:49,200 --> 00:20:50,666
[Jordan] Yes.

508
00:20:50,800 --> 00:20:51,966
[Capri] Wow.

509
00:20:53,300 --> 00:20:54,400
I got that.

510
00:20:54,533 --> 00:20:55,866
We got some rice here.

511
00:20:56,000 --> 00:20:57,900
I think I got a little bit 
of everything.

512
00:20:58,600 --> 00:20:59,633
All right.

513
00:21:02,400 --> 00:21:03,466
Mmm.

514
00:21:03,600 --> 00:21:06,633
Okay, so there's 
something that--

515
00:21:06,766 --> 00:21:08,733
It's like, almost 
sweet and savory.

516
00:21:08,866 --> 00:21:12,400
So, there's something 
that's bringing in some heat.

517
00:21:12,533 --> 00:21:15,466
Something that might 
be almost like

518
00:21:15,600 --> 00:21:20,233
a cinnamon type flavor as well.

519
00:21:20,366 --> 00:21:21,766
Some kind of warmth.

520
00:21:21,900 --> 00:21:22,900
>>Yeah.

521
00:21:23,033 --> 00:21:24,533
>>That brings a little bit 
of sweetness into it.

522
00:21:24,666 --> 00:21:25,700
>>Yeah.

523
00:21:25,833 --> 00:21:27,833
>>So, tell me a little bit 
about the spices you use.

524
00:21:27,966 --> 00:21:31,366
>>The blend of the spices 
is what you, for example,

525
00:21:31,500 --> 00:21:33,666
find in Cajun.

526
00:21:33,800 --> 00:21:34,900
[Capri] Right.

527
00:21:35,033 --> 00:21:38,766
>>And a little bit 
of South America,

528
00:21:38,900 --> 00:21:43,466
the blend of spices 
used for mole sauce.

529
00:21:43,600 --> 00:21:44,500
>>Oh yes, mole sauce.

530
00:21:44,633 --> 00:21:45,500
Okay.

531
00:21:45,633 --> 00:21:48,833
So, combine all of those 
different spices.

532
00:21:48,966 --> 00:21:53,366
It really brings 
a combination of flavor

533
00:21:53,500 --> 00:21:56,166
that when you eat the food

534
00:21:56,300 --> 00:22:00,266
it's almost like an 
explosion of flavor.

535
00:22:00,400 --> 00:22:03,000
>>That's the best way that I 
could possibly describe this.

536
00:22:03,133 --> 00:22:04,433
It's an explosion of flavor.

537
00:22:04,566 --> 00:22:05,433
>>Yes.

538
00:22:05,566 --> 00:22:06,666
>>And its unique.

539
00:22:06,800 --> 00:22:12,500
Now, lobster is not necessarily 
native to Togo.

540
00:22:12,633 --> 00:22:15,233
So, what made you bring 
the lobster onto the plate

541
00:22:15,366 --> 00:22:17,266
with the Jollof Rice 
that's so well known

542
00:22:17,400 --> 00:22:20,166
as a dish in West Africa?

543
00:22:20,300 --> 00:22:21,633
>>You know, I got this idea

544
00:22:21,766 --> 00:22:24,733
that maybe I need 
to mix things up a little.

545
00:22:24,866 --> 00:22:28,433
Maybe put some modern, 
European dishes

546
00:22:28,566 --> 00:22:32,933
on the menu also 
and have a combination of both.

547
00:22:33,066 --> 00:22:37,966
And then maybe with 
a little bit of a curiosity

548
00:22:38,100 --> 00:22:44,066
they might want to taste 
or try one of the African dishes

549
00:22:44,200 --> 00:22:47,466
their friend orders 
just to see how it tastes.

550
00:22:47,600 --> 00:22:50,266
>>I love that 
because everybody has

551
00:22:50,400 --> 00:22:51,766
a little bit of a different 
comfort level.

552
00:22:51,900 --> 00:22:52,866
You're right about that.

553
00:22:53,000 --> 00:22:54,366
>>But you don't know 
what you don't know

554
00:22:54,500 --> 00:22:55,900
and until you try it--

555
00:22:56,033 --> 00:22:56,900
>>Yeah.

556
00:22:57,033 --> 00:22:58,000
--you have no idea.

557
00:22:58,133 --> 00:22:59,533
But if somebody else 
ordered this and I didn't,

558
00:22:59,666 --> 00:23:01,033
I would definitely want 
a taste of this.

559
00:23:01,166 --> 00:23:05,000
>>But I want to try the 
Italian dish that you mentioned.

560
00:23:05,133 --> 00:23:06,633
Oh, right. 
The Cioppino.

561
00:23:09,166 --> 00:23:11,233
[Capri]  Jordan takes the sauce 
 from the Jollof Rice

562
00:23:11,366 --> 00:23:13,400
and emulsifies it 
 with white wine

563
00:23:13,533 --> 00:23:15,766
to create the base 
 for his lobster Cioppino.

564
00:23:17,633 --> 00:23:19,000
>>Wow! 
Okay.

565
00:23:19,133 --> 00:23:22,400
Let me move this out of the way 
to give some space

566
00:23:22,533 --> 00:23:25,266
to this incredible dish

567
00:23:25,400 --> 00:23:28,700
which again, looks like lobster 
is the star of the show.

568
00:23:28,833 --> 00:23:30,566
But it's in a bowl, 
so what's going on here?

569
00:23:30,700 --> 00:23:33,633
It's an Italian American 
seafood dish.

570
00:23:33,766 --> 00:23:39,333
It has shrimp, 
scallop, and lobster.

571
00:23:41,100 --> 00:23:42,466
>>Are you using anything?

572
00:23:42,600 --> 00:23:44,533
I mean, I definitely taste 
the hot pepper in here.

573
00:23:44,666 --> 00:23:45,633
>>Yes.

574
00:23:45,766 --> 00:23:47,900
But, are you also using anything 
that might have

575
00:23:48,033 --> 00:23:49,866
almost like 
a licorice type flavor?

576
00:23:50,000 --> 00:23:51,000
-Yes. 
-Okay.

577
00:23:51,133 --> 00:23:52,200
>>Anise seeds.

578
00:23:52,333 --> 00:23:54,733
>>Anise. 
I knew it. I knew it.

579
00:23:54,900 --> 00:23:56,700
Us Italians, 
we do love anise seeds.

580
00:23:56,833 --> 00:23:57,833
I bake with them.

581
00:23:57,966 --> 00:23:58,933
>>That's it.

582
00:23:59,066 --> 00:24:01,000
>>But this is a taste treat.

583
00:24:01,133 --> 00:24:02,200
[Jordan] Yes.

584
00:24:02,333 --> 00:24:05,200
When I start sharing 
my homecooking

585
00:24:05,333 --> 00:24:07,266
with colleagues and students,

586
00:24:07,400 --> 00:24:09,533
they're the one 
who brought up the idea

587
00:24:09,666 --> 00:24:12,033
that I should open a restaurant

588
00:24:12,166 --> 00:24:16,000
because they said there is 
nobody cooking food like this.

589
00:24:16,133 --> 00:24:18,033
It really breaks 
my heart sometimes

590
00:24:18,166 --> 00:24:21,266
when a lot of bad things happen

591
00:24:21,400 --> 00:24:27,133
and it's related to race, 
you know what I mean?

592
00:24:27,266 --> 00:24:29,066
Color of people's skin.

593
00:24:29,200 --> 00:24:34,666
I feel very blessed

594
00:24:34,800 --> 00:24:37,900
that when people come 
to my restaurant

595
00:24:38,033 --> 00:24:44,733
and try my food 
and really realize

596
00:24:44,866 --> 00:24:47,266
that we are all the same, 
you know?

597
00:24:47,400 --> 00:24:48,633
[Capri] I love that.

598
00:24:48,766 --> 00:24:50,500
>>We are all human, you know.

599
00:24:50,633 --> 00:24:51,500
[Capri] That's right.

600
00:24:51,633 --> 00:24:52,733
Food is the universal language.

601
00:24:52,866 --> 00:24:53,766
>>It is, yeah.

602
00:24:53,900 --> 00:24:56,433
>>So, whether 
you are from Africa, Europe,

603
00:24:56,566 --> 00:24:59,233
South America 
or right here in Maine,

604
00:24:59,366 --> 00:25:01,566
you're going to be welcomed 
at your table, Jordan.

605
00:25:01,700 --> 00:25:03,133
So, thank you 
for welcoming me...

606
00:25:03,266 --> 00:25:04,300
>>Yes.

607
00:25:04,433 --> 00:25:08,200
...with such an incredible, 
warm and hearty meal.

608
00:25:08,333 --> 00:25:09,600
>>Yes, thank you, Capri.

609
00:25:09,733 --> 00:25:10,700
Thank you.

610
00:25:13,366 --> 00:25:16,000
[Capri]  Whether simmered 
 in Togolese spices

611
00:25:16,133 --> 00:25:18,433
or boiled and enjoyed al fresco

612
00:25:18,566 --> 00:25:21,033
overlooking the cool waters 
 that shape its flavor,

613
00:25:21,166 --> 00:25:23,433
Maine lobster beckons everyone

614
00:25:23,566 --> 00:25:25,833
to take a seat 
 at the New England table.

615
00:25:27,366 --> 00:25:30,833
While lobster has rolled with 
 its steady climb in prestige

616
00:25:30,966 --> 00:25:33,533
over the past 150 years,

617
00:25:33,666 --> 00:25:37,266
New Englanders have always 
 appreciated and enjoyed

618
00:25:37,400 --> 00:25:40,633
sharing this delicacy 
 with friends, neighbors

619
00:25:40,766 --> 00:25:42,066
and visitors alike.

620
00:25:42,200 --> 00:25:45,233
It's a feasting tradition 
 that's made this great state

621
00:25:45,366 --> 00:25:47,500
a global culinary destination.

622
00:25:49,633 --> 00:25:51,266
But why take my word for it,

623
00:25:51,400 --> 00:25:54,200
when you can come experience it 
 for yourself.

624
00:25:56,633 --> 00:25:58,266
America The Bountiful

625
00:25:58,400 --> 00:26:00,600
is waiting for you and me.

626
00:26:06,533 --> 00:26:09,533
For more information visit 
 Americathebountifulshow.com.

627
00:26:14,233 --> 00:26:15,833
[announcer]  America's farmers 
 have nourished us

628
00:26:15,966 --> 00:26:17,300
for generations,

629
00:26:17,433 --> 00:26:19,833
but today they face 
 unprecedented challenges.

630
00:26:21,133 --> 00:26:23,300
American Farmland Trust 
 works with farmers

631
00:26:23,433 --> 00:26:25,966
to help save the land 
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632
00:26:26,100 --> 00:26:28,733
Together we can work 
 to keep America bountiful.