WEBVTT 00:03.433 --> 00:05.566 align:start position:25% line:84.67% size:50% [boat engine starts] 00:08.266 --> 00:10.866 align:start position:20% line:79.33% size:62.5% [Capri] In coastal Maine,  the summer months 00:11.000 --> 00:13.066 align:start position:22.5% line:79.33% size:57.5% herald one of the most  legendary catches 00:13.200 --> 00:16.900 align:start position:27.5% line:79.33% size:47.5% in all of America:  fresh lobster. 00:18.866 --> 00:20.566 align:start position:22.5% line:79.33% size:57.5% Generations of lobster  men and woman 00:20.700 --> 00:23.700 align:start position:22.5% line:79.33% size:57.5% have spent their lives  on the cold Gulf waters. 00:23.833 --> 00:25.700 align:start position:25% line:79.33% size:50% >>I bought this boat off of my grandmother. 00:25.833 --> 00:27.000 align:start position:17.5% line:84.67% size:65% [Capri] And waiting ashore 00:27.133 --> 00:30.633 align:start position:12.5% line:79.33% size:77.5% are legions of hungry visitors  hoping for a taste. 00:30.766 --> 00:32.900 align:start position:22.5% line:84.67% size:55% Mmm. Perfectly simple. 00:33.033 --> 00:36.000 align:start position:25% line:79.33% size:52.5% Maine maintains some  serious feasting traditions. 00:36.133 --> 00:38.233 align:start position:12.5% line:79.33% size:77.5% [man] We're going to be cooking in salt water, ocean water. 00:38.366 --> 00:39.233 align:start position:25% line:84.67% size:50% [Capri] Why do that? 00:39.366 --> 00:40.433 align:start position:17.5% line:84.67% size:65% >>It gives a great flavor. 00:40.566 --> 00:42.966 align:start position:17.5% line:79.33% size:65% [Capri] Taking inspiration  from the Gulf of Guinea 00:43.100 --> 00:44.133 align:start position:22.5% line:84.67% size:55% to the Gulf of Maine. 00:44.266 --> 00:46.366 align:start position:30% line:79.33% size:42.5% >>There's so much explosion of flavor. 00:46.500 --> 00:49.200 align:start position:15% line:79.33% size:70% >>That's the best way that I could possibly describe this. 00:53.233 --> 00:55.600 align:start position:30% line:79.33% size:42.5% I'm Capri Cafaro  and I'm on a mission 00:55.733 --> 00:57.666 align:start position:37.5% line:79.33% size:27.5% to uncover  the incredible stories 00:57.800 --> 00:59.166 align:start position:20% line:84.67% size:60% of the foods we grow... 01:00.366 --> 01:02.766 align:start position:22.5% line:84.67% size:55% ...harvest, create... 01:03.900 --> 01:04.933 align:start position:27.5% line:84.67% size:45% ...and celebrate. 01:05.733 --> 01:07.933 align:start position:20% line:84.67% size:60% Beautiful, amazing meal. 01:08.066 --> 01:10.166 align:start position:27.5% line:79.33% size:45% So, I'm traveling  America's backroads 01:10.300 --> 01:12.800 align:start position:22.5% line:79.33% size:57.5% to learn our cherished  food traditions 01:12.933 --> 01:14.466 align:start position:37.5% line:79.33% size:27.5% from those  who make them possible... 01:14.600 --> 01:15.633 align:start position:35% line:84.67% size:32.5% Look at that. 01:15.766 --> 01:17.566 align:start position:27.5% line:79.33% size:47.5% ...and are helping  keep them alive. 01:17.700 --> 01:19.166 align:start position:12.5% line:84.67% size:77.5% There is so much more to learn. 01:21.233 --> 01:22.200 align:start position:45% line:84.67% size:12.5% Whoa! 01:22.733 --> 01:24.766 align:start position:42.5% line:79.33% size:17.5% [Capri] On "America the Bountiful." 01:30.033 --> 01:31.466 align:start position:15% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 01:31.600 --> 01:33.033 align:start position:30% line:84.67% size:42.5% for generations, 01:33.166 --> 01:36.400 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 01:36.533 --> 01:39.200 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 01:39.333 --> 01:41.600 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 01:41.733 --> 01:44.733 align:start position:25% line:10% size:52.5% Together we can work  to keep America bountiful. 01:45.333 --> 01:48.866 align:start position:32.5% line:84.67% size:35% [upbeat music] 01:49.000 --> 01:50.933 align:start position:25% line:79.33% size:50% [Capri] Though there  are nearly 50 million species 01:51.066 --> 01:54.600 align:start position:15% line:79.33% size:70% of lobster eaten worldwide,  many shellfish aficionados 01:54.733 --> 01:57.766 align:start position:25% line:79.33% size:52.5% purport the seasonal  soft-shell Maine lobster 01:57.900 --> 02:00.633 align:start position:27.5% line:79.33% size:47.5% to be the sweetest  and most tender of them all. 02:02.100 --> 02:03.900 align:start position:30% line:79.33% size:40% The cold waters  of the Gulf of Maine 02:04.033 --> 02:07.133 align:start position:17.5% line:79.33% size:65% provide a perfect habitat  for lobsters to flourish 02:07.266 --> 02:10.600 align:start position:17.5% line:79.33% size:67.5% and infuse their meat with  a combination of sweet flavor 02:10.733 --> 02:12.333 align:start position:20% line:84.67% size:62.5% and just enough firmness 02:12.466 --> 02:14.766 align:start position:25% line:79.33% size:52.5% to break into chunks  for a lobster roll. 02:15.833 --> 02:17.066 align:start position:17.5% line:84.67% size:67.5% Commercial lobster fishing 02:17.200 --> 02:19.900 align:start position:27.5% line:79.33% size:47.5% forms a major part  of the economy in coastal Maine. 02:20.033 --> 02:21.200 align:start position:22.5% line:84.67% size:57.5% And lobstermen harvest 02:21.333 --> 02:24.600 align:start position:25% line:79.33% size:50% roughly 100 million  every year for export 02:24.733 --> 02:27.566 align:start position:27.5% line:79.33% size:47.5% making up over 80%  of the national market. 02:30.866 --> 02:33.600 align:start position:27.5% line:79.33% size:45% Here in Rockland,  love for this spiny crustacean 02:33.733 --> 02:37.200 align:start position:12.5% line:79.33% size:75% is on full display during the  annual Maine Lobster Festival... 02:38.400 --> 02:40.833 align:start position:17.5% line:79.33% size:65% ...known for its uniquely  challenging foot race 02:40.966 --> 02:42.300 align:start position:22.5% line:84.67% size:55% across lobster traps. 02:44.200 --> 02:46.033 align:start position:32.5% line:79.33% size:37.5% Cathy Billings  is a lifelong Mainer 02:46.166 --> 02:47.433 align:start position:20% line:84.67% size:62.5% who has spent her career 02:47.566 --> 02:49.666 align:start position:27.5% line:79.33% size:45% working alongside  the lobster industry. 02:52.666 --> 02:55.333 align:start position:15% line:84.67% size:72.5% >>Here we are at Lobster Fest 02:55.466 --> 02:58.333 align:start position:22.5% line:79.33% size:57.5% which has been going on for almost 80 years now. 02:59.333 --> 03:01.300 align:start position:30% line:79.33% size:42.5% And I can't think of anybody better suited 03:01.433 --> 03:03.600 align:start position:22.5% line:79.33% size:57.5% to tell me a little bit about the lobster industry 03:03.733 --> 03:05.466 align:start position:22.5% line:79.33% size:57.5% and how important it is to Maine than you 03:05.600 --> 03:07.666 align:start position:25% line:79.33% size:52.5% because you come from the Lobster Institute 03:07.800 --> 03:08.933 align:start position:17.5% line:84.67% size:67.5% at the University of Maine. 03:09.066 --> 03:11.233 align:start position:15% line:79.33% size:70% I had no idea there even was a Lobster Institute, 03:11.366 --> 03:14.066 align:start position:17.5% line:79.33% size:67.5% but I think that just shows how important lobster is 03:14.200 --> 03:15.333 align:start position:25% line:84.67% size:52.5% to these communities. 03:15.466 --> 03:19.200 align:start position:12.5% line:79.33% size:77.5% >>Well, if you're talking about the actual fishery, 03:19.333 --> 03:21.766 align:start position:22.5% line:84.67% size:57.5% we can go back to 1605. 03:21.900 --> 03:26.900 align:start position:25% line:79.33% size:52.5% Captain Waymouth came over from England with a crew 03:27.033 --> 03:30.833 align:start position:22.5% line:79.33% size:57.5% and they were the first to record a lobster catch. 03:30.966 --> 03:32.000 align:start position:42.5% line:79.33% size:15% -Okay. -Yep. 03:32.133 --> 03:33.900 align:start position:10% line:79.33% size:80% [Cathy]There's actually evidence of Native Americans 03:34.033 --> 03:37.600 align:start position:15% line:79.33% size:72.5% having consumed lobsters even before the colonists got here. 03:37.733 --> 03:38.633 align:start position:30% line:84.67% size:40% >>Not surprised. 03:38.766 --> 03:39.866 align:start position:17.5% line:84.67% size:65% >>So, prior to the 1600's. 03:40.000 --> 03:42.766 align:start position:20% line:79.33% size:60% They found shell mittens when they arrived 03:42.900 --> 03:45.133 align:start position:32.5% line:79.33% size:37.5% where there had been encampments 03:45.266 --> 03:47.933 align:start position:15% line:79.33% size:72.5% and they found lobster shells and clam shells 03:48.066 --> 03:49.100 align:start position:27.5% line:84.67% size:45% and muscle shells. 03:49.233 --> 03:51.033 align:start position:32.5% line:79.33% size:37.5% So, definitely, the Native Americans 03:51.166 --> 03:52.600 align:start position:30% line:84.67% size:42.5% consumed lobster. 03:52.733 --> 03:55.233 align:start position:35% line:79.33% size:32.5% In my theory, it's the Native American women 03:55.366 --> 03:58.400 align:start position:27.5% line:79.33% size:45% who were the first to actually catch the lobsters 03:58.533 --> 04:00.300 align:start position:22.5% line:79.33% size:55% because it was more of a harvesting than a fishing. 04:00.433 --> 04:02.300 align:start position:22.5% line:79.33% size:57.5% >>Right.It makes sense. It makes sense. 04:02.433 --> 04:05.033 align:start position:15% line:79.33% size:70% Lobsters were not the luxury that they are today 04:05.166 --> 04:07.333 align:start position:35% line:79.33% size:32.5% that we think it's this big, fancy meal. 04:07.466 --> 04:08.700 align:start position:17.5% line:84.67% size:67.5% It was kind of the opposite 04:08.833 --> 04:10.800 align:start position:17.5% line:79.33% size:67.5% before the lobster industry really blossomed. 04:10.933 --> 04:11.800 align:start position:40% line:84.67% size:20% >>Right. 04:11.933 --> 04:14.133 align:start position:32.5% line:79.33% size:37.5% Some would even call it "poppers food." 04:14.266 --> 04:16.900 align:start position:20% line:79.33% size:62.5% The lobstermen themselves were making lobster sandwiches 04:17.033 --> 04:21.200 align:start position:15% line:79.33% size:70% before the lobster roll came around as a commercial product. 04:21.333 --> 04:23.766 align:start position:32.5% line:84.67% size:35% [upbeat music] 04:23.900 --> 04:25.533 align:start position:22.5% line:79.33% size:52.5% [Capri] Lobster rolls  are considered a delicacy 04:25.666 --> 04:27.800 align:start position:17.5% line:84.67% size:65% all along the east coast. 04:27.933 --> 04:28.933 align:start position:27.5% line:84.67% size:47.5% But here in Maine, 04:29.066 --> 04:31.166 align:start position:25% line:79.33% size:50% they've elevated it  to a fine art 04:31.300 --> 04:33.600 align:start position:22.5% line:84.67% size:57.5% and simplicity is key. 04:33.733 --> 04:37.100 align:start position:10% line:79.33% size:77.5% The lump lobster meat is tossed  lightly with seasoned mayo 04:37.233 --> 04:39.166 align:start position:32.5% line:79.33% size:35% and served on  a butter toasted roll. 04:42.433 --> 04:43.533 align:start position:22.5% line:84.67% size:57.5% >>This is really sweet. 04:43.666 --> 04:44.633 align:start position:27.5% line:84.67% size:47.5% >>Perfectly simple. 04:45.600 --> 04:47.266 align:start position:10% line:84.67% size:80% [Cathy] Yep, just a toasted bun. 04:48.000 --> 04:49.733 align:start position:17.5% line:84.67% size:67.5% >>I just love the freshness 04:49.866 --> 04:52.800 align:start position:32.5% line:79.33% size:37.5% contrasted with the butter of the roll 04:52.933 --> 04:55.166 align:start position:17.5% line:79.33% size:67.5% and a little touch of mayo, I can taste in there. 04:55.300 --> 04:56.400 align:start position:25% line:84.67% size:52.5% >>Yeah, it's classic. 04:56.533 --> 04:57.966 align:start position:32.5% line:79.33% size:35% You don't want any more than this. 04:58.100 --> 04:59.533 align:start position:12.5% line:84.67% size:77.5% Just a little bit of that mayo. 04:59.666 --> 05:01.366 align:start position:22.5% line:84.67% size:57.5% A little bit of crunch. 05:01.500 --> 05:02.500 align:start position:40% line:84.67% size:20% Perfect. 05:02.633 --> 05:04.000 align:start position:22.5% line:79.33% size:57.5% >>Well, now that I know a little bit of history 05:04.133 --> 05:06.133 align:start position:20% line:84.67% size:60% about lobster and Maine, 05:06.266 --> 05:08.266 align:start position:25% line:79.33% size:50% now it's time for me to see how it's done 05:08.400 --> 05:09.566 align:start position:12.5% line:84.67% size:77.5% and how they catch that lobster 05:09.700 --> 05:10.700 align:start position:25% line:84.67% size:50% to get on our table. 05:10.833 --> 05:12.033 align:start position:30% line:79.33% size:42.5% >>Well, have fun. You'll be getting up early. 05:12.166 --> 05:13.200 align:start position:35% line:84.67% size:30% >>Oh, I bet. 05:13.333 --> 05:16.500 align:start position:32.5% line:84.67% size:35% [upbeat music] 05:16.633 --> 05:18.566 align:start position:12.5% line:79.33% size:75% [Capri] For many, living along  the coast of Maine, 05:18.700 --> 05:21.100 align:start position:22.5% line:79.33% size:55% connection with their  maritime heritage 05:21.233 --> 05:23.733 align:start position:25% line:79.33% size:52.5% is not just history,  but everyday life. 05:24.866 --> 05:26.500 align:start position:15% line:84.67% size:72.5% That's true for Krista Tripp 05:26.633 --> 05:27.933 align:start position:25% line:79.33% size:52.5% who has been fishing  and lobstering 05:28.066 --> 05:29.900 align:start position:25% line:79.33% size:52.5% in the Gulf of Maine  for most of her life. 05:31.600 --> 05:34.366 align:start position:12.5% line:79.33% size:77.5% Krista manages the legal limit  of 800 lobster traps 05:34.500 --> 05:37.533 align:start position:15% line:79.33% size:72.5% located in the waters around  her home in South Thomaston... 05:38.733 --> 05:41.833 align:start position:17.5% line:79.33% size:65% ...in addition to running  an oyster farming business. 05:41.966 --> 05:44.433 align:start position:22.5% line:79.33% size:57.5% >>I was born and raised here in Maine. 05:44.566 --> 05:47.000 align:start position:30% line:79.33% size:40% This is the town that I grew up in. 05:47.133 --> 05:50.733 align:start position:20% line:79.33% size:60% I am a true-blue Mainer, or should I say Maina, 05:50.866 --> 05:53.800 align:start position:27.5% line:79.33% size:45% because we put "a" at the end of everything. 05:53.933 --> 05:54.800 align:start position:45% line:84.67% size:12.5% Yeah. 05:54.933 --> 05:56.866 align:start position:32.5% line:79.33% size:35% So, I was just born and raised into it. 05:57.000 --> 05:58.533 align:start position:17.5% line:84.67% size:67.5% My father was a lobsterman. 05:58.666 --> 05:59.766 align:start position:30% line:84.67% size:40% Is a lobsterman. 05:59.900 --> 06:01.500 align:start position:10% line:84.67% size:80% My grandfather was a lobsterman. 06:01.633 --> 06:03.533 align:start position:40% line:79.33% size:22.5% My uncle. My brother. 06:03.666 --> 06:06.966 align:start position:32.5% line:79.33% size:37.5% My aunts worked on the stern of lobster boats. 06:07.133 --> 06:11.933 align:start position:22.5% line:79.33% size:55% My sisters were all in this business and this industry. 06:12.066 --> 06:13.633 align:start position:12.5% line:84.67% size:77.5% >>Wow, it really does run deep. 06:13.766 --> 06:15.533 align:start position:15% line:84.67% size:70% When did you get your start? 06:15.666 --> 06:19.366 align:start position:10% line:79.33% size:80% >>I started going on my father's boat when I was very young. 06:19.500 --> 06:22.500 align:start position:25% line:79.33% size:52.5% I've always naturally just loved the ocean. 06:22.633 --> 06:26.333 align:start position:30% line:79.33% size:40% I love being out in the elements. 06:26.466 --> 06:28.500 align:start position:30% line:79.33% size:40% Probably more so when I was like 8 or 9 06:28.633 --> 06:32.300 align:start position:20% line:79.33% size:60% is when I really started to go with him more often. 06:32.433 --> 06:34.000 align:start position:27.5% line:79.33% size:45% And then I started captaining my own boat 06:34.133 --> 06:35.500 align:start position:20% line:84.67% size:60% when I was 15 years old. 06:35.633 --> 06:36.600 align:start position:25% line:84.67% size:50% [Capri] My goodness. 06:36.733 --> 06:38.133 align:start position:10% line:84.67% size:80% Now that's not this actual boat, 06:38.266 --> 06:40.233 align:start position:15% line:79.33% size:70% but this boat, I understand, has a family history. 06:40.400 --> 06:41.266 align:start position:37.5% line:84.67% size:25% >>It does. 06:41.400 --> 06:43.000 align:start position:12.5% line:84.67% size:77.5% This was my grandfather's boat. 06:43.133 --> 06:45.000 align:start position:30% line:79.33% size:40% He had this boat for a very long time, 06:45.133 --> 06:48.400 align:start position:15% line:79.33% size:70% and when he passed, I bought this boat off my grandmother. 06:48.533 --> 06:50.666 align:start position:22.5% line:79.33% size:55% And so, it's been able to stay in the family. 06:50.800 --> 06:55.600 align:start position:32.5% line:84.67% size:35% [mellow music] 06:55.733 --> 06:58.900 align:start position:15% line:79.33% size:70% >>Give me a little bit of an understanding of what these do 06:59.033 --> 07:01.466 align:start position:30% line:79.33% size:42.5% and how they work to get the lobsters in? 07:01.600 --> 07:04.933 align:start position:22.5% line:79.33% size:55% >>Yeah so, I've baited this one first trap, 07:05.066 --> 07:07.133 align:start position:22.5% line:79.33% size:55% and I'll just show you kind of the process 07:07.266 --> 07:08.600 align:start position:12.5% line:84.67% size:77.5% and how we bait our traps here. 07:08.733 --> 07:09.733 align:start position:42.5% line:84.67% size:17.5% >>Okay. 07:09.866 --> 07:12.600 align:start position:32.5% line:79.33% size:35% >>I'm assuming this whole mess here is bait? 07:12.733 --> 07:13.933 align:start position:17.5% line:84.67% size:67.5% [Krista] Yes, this is bait. 07:14.066 --> 07:19.666 align:start position:20% line:79.33% size:60% This is called menhaden, also known as pogies, 07:19.800 --> 07:21.033 align:start position:12.5% line:84.67% size:77.5% is what we call it around here. 07:21.166 --> 07:23.566 align:start position:17.5% line:84.67% size:65% And we either use bay bags 07:23.700 --> 07:26.000 align:start position:27.5% line:79.33% size:47.5% or we just spear it right on the bait iron. 07:26.900 --> 07:29.400 align:start position:20% line:79.33% size:60% And we also use pig hide here in Maine. 07:29.533 --> 07:30.766 align:start position:37.5% line:84.67% size:27.5% >>Pig hide? 07:30.900 --> 07:34.033 align:start position:22.5% line:79.33% size:55% I've seen fish be used for bait and things like crabs, 07:34.166 --> 07:35.133 align:start position:15% line:84.67% size:72.5% but pig hide I've never seen. 07:35.266 --> 07:36.133 align:start position:45% line:84.67% size:10% Why? 07:36.266 --> 07:37.233 align:start position:42.5% line:84.67% size:17.5% >>Yeah. 07:37.366 --> 07:39.900 align:start position:22.5% line:79.33% size:57.5% This stays on our traps for a lot longer period. 07:40.033 --> 07:41.733 align:start position:15% line:79.33% size:70% When we're baiting our traps with this, 07:41.866 --> 07:44.100 align:start position:22.5% line:79.33% size:57.5% if there's ever a storm or anything like that, 07:44.233 --> 07:45.600 align:start position:15% line:84.67% size:70% or we can't get out fishing, 07:45.733 --> 07:48.466 align:start position:17.5% line:79.33% size:65% we come back to our traps, and this is still on the traps, 07:48.600 --> 07:50.500 align:start position:25% line:79.33% size:50% so we know our traps are still fishing. 07:50.633 --> 07:52.366 align:start position:32.5% line:79.33% size:35% This is called a bait line right here. 07:52.500 --> 07:53.533 align:start position:37.5% line:84.67% size:25% How do I-- 07:53.666 --> 07:54.966 align:start position:30% line:79.33% size:40% >>Yeah, you just stick it through the eye. 07:55.100 --> 07:56.100 align:start position:30% line:84.67% size:40% >>Like a needle. 07:56.233 --> 07:58.666 align:start position:20% line:79.33% size:60% >>Yep, and then you just give it a good, you know-- 07:58.800 --> 07:59.666 align:start position:20% line:84.67% size:62.5% Push it down all the way. 07:59.800 --> 08:01.333 align:start position:32.5% line:79.33% size:37.5% >>There you go. Look at that. 08:01.466 --> 08:02.466 align:start position:27.5% line:84.67% size:47.5% >>You're a natural. 08:04.333 --> 08:07.800 align:start position:17.5% line:79.33% size:65% I always tie my traps like my grandfather tied them in. 08:07.933 --> 08:09.966 align:start position:35% line:79.33% size:30% >>And he had a special way of doing it. 08:10.100 --> 08:13.800 align:start position:17.5% line:79.33% size:65% He always put a loop after he wrapped it around like this. 08:13.933 --> 08:17.233 align:start position:25% line:79.33% size:50% And he kind of like, twisted it on there like that 08:17.366 --> 08:18.833 align:start position:30% line:84.67% size:40% and pulled down. 08:18.966 --> 08:20.266 align:start position:12.5% line:84.67% size:75% You're such a good apprentice. 08:20.400 --> 08:23.100 align:start position:20% line:79.33% size:60% Your grandfather's stuff is still ringing true today. 08:23.233 --> 08:24.166 align:start position:32.5% line:84.67% size:35% >>Oh yes, yes. 08:24.300 --> 08:27.633 align:start position:25% line:79.33% size:52.5% It's definitely still very fresh in my brain 08:27.766 --> 08:29.133 align:start position:17.5% line:84.67% size:65% from when I went with him. 08:31.566 --> 08:33.766 align:start position:20% line:79.33% size:62.5% [Capri] Krista weighs the  baited traps down with bricks 08:33.900 --> 08:35.366 align:start position:10% line:84.67% size:80% and lets them sink to the bottom 08:35.500 --> 08:38.333 align:start position:17.5% line:79.33% size:67.5% where lobsters are enticed  to enter for a snack. 08:40.200 --> 08:41.333 align:start position:35% line:84.67% size:30% >>All right. 08:41.466 --> 08:44.433 align:start position:17.5% line:79.33% size:65% So, the tank is filling up with water now for the lobsters, 08:44.566 --> 08:46.733 align:start position:17.5% line:79.33% size:65% but we got to actually get the lobsters out of the water, 08:46.866 --> 08:49.000 align:start position:20% line:84.67% size:62.5% the ocean, onto the boat. 08:49.133 --> 08:50.700 align:start position:35% line:84.67% size:30% What's next? 08:50.833 --> 08:52.333 align:start position:27.5% line:79.33% size:47.5% >>We're going to go haul some lobster traps. 08:53.233 --> 08:54.733 align:start position:22.5% line:79.33% size:55% [Capri] Krista secures  a nearby buoy 08:54.866 --> 08:56.733 align:start position:27.5% line:79.33% size:47.5% with a hooked pole  called a gaff. 08:56.866 --> 08:59.000 align:start position:12.5% line:79.33% size:77.5% The buoy connects to the traps  with a special line 08:59.133 --> 09:00.400 align:start position:17.5% line:84.67% size:65% that is designed to break 09:00.533 --> 09:02.366 align:start position:20% line:79.33% size:62.5% if it comes into contact  with larger sea life. 09:03.133 --> 09:06.966 align:start position:20% line:79.33% size:62.5% [Krista] This snaps under 1,700 pounds of pressure. 09:07.100 --> 09:10.033 align:start position:20% line:79.33% size:62.5% And if a whale got caught in the rope, tangled up, 09:10.166 --> 09:12.600 align:start position:22.5% line:79.33% size:57.5% then they would be able to break this and break free. 09:12.733 --> 09:13.766 align:start position:37.5% line:84.67% size:25% >>Exactly. 09:13.900 --> 09:15.466 align:start position:27.5% line:79.33% size:45% They would be able to break free. 09:17.266 --> 09:20.633 align:start position:20% line:79.33% size:62.5% So, you're going to clean your trap out of the lobsters. 09:20.766 --> 09:22.533 align:start position:27.5% line:79.33% size:45% We're going to put the lobsters in here. 09:22.666 --> 09:24.466 align:start position:12.5% line:84.67% size:77.5% This is called the culling box. 09:24.600 --> 09:26.766 align:start position:35% line:79.33% size:32.5% This is where we measure the lobster. 09:26.900 --> 09:27.833 align:start position:35% line:84.67% size:32.5% [Capri] Okay. 09:27.966 --> 09:30.233 align:start position:27.5% line:79.33% size:45% >>And then we band the lobster up here. 09:31.666 --> 09:33.433 align:start position:17.5% line:84.67% size:65% The babies, we throw over. 09:33.700 --> 09:35.766 align:start position:20% line:84.67% size:60% >>This one is ginormous. 09:37.000 --> 09:38.233 align:start position:42.5% line:84.67% size:17.5% >>Whoa! 09:38.966 --> 09:40.266 align:start position:27.5% line:79.33% size:47.5% Capri, you're going to eat that one. 09:40.400 --> 09:42.100 align:start position:37.5% line:84.67% size:25% [giggling] 09:42.233 --> 09:44.566 align:start position:32.5% line:79.33% size:37.5% So, when you're measuring a lobster, 09:44.700 --> 09:46.966 align:start position:32.5% line:79.33% size:37.5% you want to put this measuring tool 09:47.100 --> 09:49.200 align:start position:15% line:84.67% size:72.5% into the eye socket like this 09:49.333 --> 09:51.966 align:start position:20% line:79.33% size:62.5% and measure straight down along the back like this. 09:52.100 --> 09:57.366 align:start position:17.5% line:79.33% size:67.5% And if this doesn't go over the end of his back right here, 09:57.500 --> 09:58.800 align:start position:27.5% line:84.67% size:45% then it's counter. 09:58.933 --> 09:59.900 align:start position:42.5% line:84.67% size:17.5% >>Okay. 10:00.033 --> 10:01.333 align:start position:10% line:84.67% size:80% >>So, you're measuring his body. 10:02.266 --> 10:05.200 align:start position:12.5% line:84.67% size:77.5% >>The V notches are telling you 10:05.333 --> 10:07.966 align:start position:32.5% line:79.33% size:35% that it was an egg bearing female lobster. 10:08.100 --> 10:09.133 align:start position:42.5% line:84.67% size:17.5% >>Okay. 10:09.266 --> 10:11.833 align:start position:25% line:79.33% size:52.5% So, we don't keep any egg bearing female lobsters. 10:11.966 --> 10:13.766 align:start position:30% line:79.33% size:40% We V notch them. We throw them back. 10:13.900 --> 10:16.566 align:start position:22.5% line:79.33% size:55% So, if you haul one up and you see a notch in it-- 10:16.700 --> 10:17.566 align:start position:17.5% line:84.67% size:67.5% >>Then it's got to go back. 10:17.700 --> 10:18.566 align:start position:25% line:84.67% size:50% It's got to go back. 10:18.700 --> 10:19.666 align:start position:27.5% line:84.67% size:45% You can't keep it. 10:19.800 --> 10:22.866 align:start position:27.5% line:79.33% size:45% So, this one is an egg bearing female lobster. 10:23.000 --> 10:24.900 align:start position:37.5% line:79.33% size:27.5% You can see the eggs on it right here. 10:25.033 --> 10:26.266 align:start position:30% line:84.67% size:42.5% [Capri] Oh, whoa! 10:26.400 --> 10:29.233 align:start position:17.5% line:79.33% size:65% >>Yeah, and you could tell they're very close to hatching 10:29.366 --> 10:32.200 align:start position:12.5% line:79.33% size:77.5% because you see that little dot right there in the middle? 10:32.333 --> 10:35.966 align:start position:22.5% line:79.33% size:55% You can see that she's about to hatch her eggs. 10:36.100 --> 10:37.166 align:start position:20% line:84.67% size:60% [Capri] Oh, my goodness. 10:37.300 --> 10:39.100 align:start position:30% line:79.33% size:42.5% >>So, we're going to have to notch this one 10:39.233 --> 10:41.733 align:start position:25% line:79.33% size:50% on her right flipper and then throw her back. 10:42.633 --> 10:45.033 align:start position:15% line:79.33% size:72.5% So, I'm going to let you take the honors and notch her tail. 10:45.166 --> 10:47.100 align:start position:32.5% line:79.33% size:37.5% The female ones are a little bit more vicious. 10:48.166 --> 10:49.866 align:start position:32.5% line:79.33% size:37.5% Oh, you did it. Good job. 10:50.000 --> 10:50.900 align:start position:40% line:84.67% size:22.5% See how-- 10:51.033 --> 10:52.366 align:start position:25% line:79.33% size:50% >>Yep, they got that little V notch. 10:52.500 --> 10:53.666 align:start position:20% line:84.67% size:60% >>That V notch in there. 10:54.766 --> 10:55.766 align:start position:17.5% line:84.67% size:65% What we're going to do now 10:55.900 --> 10:56.966 align:start position:32.5% line:79.33% size:35% is we're going to band these lobsters 10:57.100 --> 10:58.833 align:start position:20% line:84.67% size:62.5% and get them in the tank. 10:58.966 --> 11:00.166 align:start position:20% line:84.67% size:60% And this is what we use. 11:00.300 --> 11:01.833 align:start position:20% line:84.67% size:60% This is called a bander. 11:01.966 --> 11:05.833 align:start position:15% line:79.33% size:72.5% And the way to band a lobster is you just kind of put it on, 11:05.966 --> 11:07.833 align:start position:20% line:79.33% size:62.5% twist it towards yourself like that. 11:07.966 --> 11:09.333 align:start position:15% line:84.67% size:72.5% It snaps right on their claw. 11:09.466 --> 11:10.466 align:start position:15% line:84.67% size:72.5% >>I'm leaving this one to you 11:10.600 --> 11:12.000 align:start position:32.5% line:79.33% size:37.5% because I don't trust myself at all. 11:12.766 --> 11:14.266 align:start position:10% line:84.67% size:80% >>So, when people come to Maine, 11:14.400 --> 11:17.733 align:start position:12.5% line:79.33% size:77.5% they're looking for soft-shell, new shell lobster. 11:17.866 --> 11:21.466 align:start position:17.5% line:79.33% size:67.5% And what that means is that the meat in a soft-shell lobster 11:21.600 --> 11:24.233 align:start position:32.5% line:79.33% size:35% is going to be a lot more tender. 11:24.366 --> 11:26.166 align:start position:20% line:84.67% size:62.5% It's going to be sweeter. 11:26.300 --> 11:29.633 align:start position:15% line:79.33% size:72.5% It's something that you don't get at a lot of restaurants 11:29.766 --> 11:31.166 align:start position:15% line:84.67% size:70% because a lot of restaurants 11:31.300 --> 11:33.200 align:start position:37.5% line:79.33% size:25% will carry the hard-shell lobster. 11:33.333 --> 11:35.566 align:start position:35% line:79.33% size:32.5% >>Boy Krista, I have so much respect 11:35.700 --> 11:38.233 align:start position:12.5% line:84.67% size:75% for the lobster men and women. 11:38.366 --> 11:42.866 align:start position:17.5% line:79.33% size:67.5% I mean, the number of steps of things that you have to do 11:43.000 --> 11:45.533 align:start position:12.5% line:84.67% size:75% to get a lobster on our table, 11:45.666 --> 11:48.533 align:start position:20% line:79.33% size:62.5% we'll never take that for granted again that's for sure. 11:48.666 --> 11:49.766 align:start position:17.5% line:84.67% size:67.5% >>That's wonderful to hear, 11:49.900 --> 11:51.900 align:start position:15% line:79.33% size:70% because we put a lot of work into doing what we do 11:52.033 --> 11:54.533 align:start position:25% line:79.33% size:50% and catching lobster and delivering it to you guys. 11:54.666 --> 11:56.800 align:start position:27.5% line:79.33% size:45% >>Well, let's keep getting more lobsters 11:56.933 --> 11:58.533 align:start position:10% line:79.33% size:80% because we're going to need more to feed all those people. 11:58.666 --> 11:59.666 align:start position:37.5% line:84.67% size:25% >>Oh, yes. 12:01.800 --> 12:02.966 align:start position:42.5% line:79.33% size:17.5% [Capri] After pulling enough traps 12:03.100 --> 12:04.766 align:start position:17.5% line:79.33% size:67.5% to sell her typical volume  of catch, 12:04.900 --> 12:09.500 align:start position:12.5% line:79.33% size:77.5% anywhere between 700 and 1,000  pounds during peak season, 12:09.633 --> 12:12.066 align:start position:15% line:79.33% size:70% Krista sets her coordinates  for Tommy's Island. 12:18.366 --> 12:19.700 align:start position:20% line:84.67% size:62.5% It's a three-acre island 12:19.833 --> 12:22.266 align:start position:17.5% line:79.33% size:65% that's been in the family  for three generations. 12:22.400 --> 12:24.700 align:start position:30% line:79.33% size:40% First purchased  by Krista's grandfather, 12:24.833 --> 12:27.566 align:start position:25% line:79.33% size:50% intended as a place  for extended family and friends 12:27.700 --> 12:31.233 align:start position:12.5% line:79.33% size:77.5% to gather and enjoy the beauty  and bounty of the area. 12:32.533 --> 12:34.433 align:start position:22.5% line:79.33% size:55% Krista's aunt, Jetta,  collects seawater 12:34.566 --> 12:36.366 align:start position:22.5% line:79.33% size:55% while her Uncle Bryan  prepares the pot 12:36.500 --> 12:38.400 align:start position:20% line:79.33% size:62.5% for boiling the lobsters  caught earlier. 12:45.766 --> 12:46.900 align:start position:37.5% line:79.33% size:25% >>Perfect. Thank you. 12:48.900 --> 12:50.266 align:start position:10% line:84.67% size:80% [Capri] This place is beautiful. 12:50.400 --> 12:53.433 align:start position:27.5% line:79.33% size:47.5% I mean, I'm totally taken aback by this. 12:53.566 --> 12:55.466 align:start position:32.5% line:79.33% size:37.5% Everybody knows how beautiful Maine is, 12:55.600 --> 12:57.000 align:start position:22.5% line:84.67% size:57.5% but this feels special. 12:57.133 --> 12:58.100 align:start position:27.5% line:84.67% size:47.5% It feels different. 12:58.233 --> 13:00.766 align:start position:30% line:79.33% size:42.5% And I know it has a special place in your heart 13:00.900 --> 13:03.066 align:start position:32.5% line:79.33% size:37.5% because there's family history here. 13:03.200 --> 13:08.100 align:start position:20% line:79.33% size:62.5% >>This island was nothing but covered with just fields 13:08.233 --> 13:11.400 align:start position:30% line:79.33% size:42.5% and prickly stuff all over the place. 13:11.533 --> 13:13.400 align:start position:15% line:84.67% size:70% >>And you had to be careful. 13:13.533 --> 13:14.500 align:start position:25% line:84.67% size:50% There were no paths. 13:14.633 --> 13:15.766 align:start position:20% line:79.33% size:62.5% And you had to be careful where you walked 13:15.900 --> 13:17.000 align:start position:27.5% line:79.33% size:45% because there were seagull eggs everywhere. 13:17.133 --> 13:18.466 align:start position:37.5% line:84.67% size:27.5% >>Oh, whoa. 13:18.600 --> 13:20.200 align:start position:27.5% line:79.33% size:45% >>There were nests all over the place. Yeah. 13:20.333 --> 13:21.366 align:start position:30% line:84.67% size:42.5% So, we'd come out 13:21.500 --> 13:23.566 align:start position:27.5% line:79.33% size:45% and we'd just have a little cookout on the beach. 13:23.700 --> 13:26.133 align:start position:22.5% line:79.33% size:57.5% Then we started to have really big gatherings, 13:26.266 --> 13:28.733 align:start position:17.5% line:84.67% size:67.5% live bands, lobster feasts. 13:28.866 --> 13:33.333 align:start position:22.5% line:79.33% size:57.5% >>How important is that to that Maine culture 13:33.466 --> 13:35.866 align:start position:20% line:79.33% size:60% when it comes to lobster and bringing people together 13:36.000 --> 13:38.066 align:start position:17.5% line:79.33% size:65% around a giant lobster pot like this? 13:38.200 --> 13:40.366 align:start position:15% line:84.67% size:70% >>Maine is based on lobster. 13:40.500 --> 13:45.933 align:start position:20% line:79.33% size:60% It is just a huge staple to everyone that comes here, 13:46.066 --> 13:48.600 align:start position:15% line:79.33% size:70% to everyone that lives here, to everyone that works here, 13:48.733 --> 13:52.000 align:start position:20% line:79.33% size:62.5% because the whole economy is based on lobster. 13:52.133 --> 13:53.866 align:start position:12.5% line:79.33% size:77.5% >>There's a lot of pride in it, I think, too. 13:54.000 --> 13:55.566 align:start position:15% line:84.67% size:72.5% >>Yeah, a lot of pride in it. 13:55.700 --> 13:56.566 align:start position:27.5% line:84.67% size:45% >>I can tell that. 13:56.700 --> 13:58.166 align:start position:20% line:79.33% size:62.5% I mean, and a ton of work that goes into 13:58.300 --> 13:59.666 align:start position:22.5% line:79.33% size:55% putting these lobsters on our table. 13:59.800 --> 14:02.700 align:start position:15% line:79.33% size:70% And there are a million ways to prepare lobster, 14:02.833 --> 14:05.300 align:start position:10% line:84.67% size:80% but the lobster boil is special. 14:05.433 --> 14:06.700 align:start position:22.5% line:84.67% size:57.5% It has a lot of history 14:06.833 --> 14:09.566 align:start position:25% line:79.33% size:52.5% and I'm sure you have your own way 14:09.700 --> 14:11.200 align:start position:12.5% line:84.67% size:77.5% of preparing your lobster boil. 14:11.333 --> 14:13.966 align:start position:20% line:79.33% size:62.5% How are you bringing this lobster boil together today? 14:14.100 --> 14:17.666 align:start position:17.5% line:79.33% size:65% >>Well, we got a brand-new burner this year which is great. 14:17.800 --> 14:19.100 align:start position:37.5% line:79.33% size:25% First time we're going to use it. 14:19.233 --> 14:20.166 align:start position:37.5% line:84.67% size:25% Giant pot. 14:20.300 --> 14:21.833 align:start position:30% line:84.67% size:42.5% >>I feel honored. 14:21.966 --> 14:23.500 align:start position:20% line:84.67% size:60% >>You're breaking it in. 14:23.633 --> 14:26.033 align:start position:25% line:79.33% size:52.5% >>So, what's going on underneath the lid? 14:26.166 --> 14:28.266 align:start position:30% line:79.33% size:40% >>Under the lid, that's salt water. 14:28.400 --> 14:30.133 align:start position:20% line:79.33% size:60% We're going to cook them in salt water. 14:30.266 --> 14:31.533 align:start position:30% line:79.33% size:42.5% >>Now, salt water from the ocean or salt like-- 14:31.666 --> 14:33.266 align:start position:17.5% line:84.67% size:67.5% >>No, from the ocean water. 14:33.400 --> 14:34.566 align:start position:30% line:84.67% size:42.5% >>--water salted. 14:34.700 --> 14:35.833 align:start position:35% line:79.33% size:32.5% -Ocean water. -Why do that? 14:35.966 --> 14:37.000 align:start position:17.5% line:84.67% size:65% >>It gives a great flavor. 14:37.133 --> 14:38.500 align:start position:42.5% line:79.33% size:15% -Yeah? -I prefer it that way. 14:38.633 --> 14:41.000 align:start position:15% line:79.33% size:70% Some people like just to use fresh water with salt, 14:41.133 --> 14:42.866 align:start position:20% line:84.67% size:62.5% but I prefer it this way. 14:43.000 --> 14:44.000 align:start position:20% line:84.67% size:62.5% >>Well, it's right there. 14:44.133 --> 14:45.333 align:start position:17.5% line:84.67% size:67.5% >>I mean, it's right there. 14:45.466 --> 14:46.900 align:start position:27.5% line:79.33% size:47.5% >>Might as well use that natural resource, 14:47.033 --> 14:48.566 align:start position:15% line:79.33% size:70% and it's the natural habitat for these guys, too. 14:48.700 --> 14:50.033 align:start position:12.5% line:79.33% size:77.5% >>Yeah, gives it a good flavor. Yeah. 14:51.866 --> 14:54.600 align:start position:15% line:79.33% size:70% [Capri] After boiling in the  salt water for about 15 minutes, 14:54.733 --> 14:57.400 align:start position:10% line:79.33% size:80% the lobsters are ready to be set  on a bed of seaweed 14:57.533 --> 14:59.400 align:start position:25% line:84.67% size:52.5% as a coastal buffet. 15:07.833 --> 15:10.666 align:start position:20% line:79.33% size:60% The lobsters are served  with sides of corn on the cob, 15:10.800 --> 15:14.866 align:start position:25% line:79.33% size:50% salad, potato salad  and of course melted butter. 15:15.900 --> 15:19.866 align:start position:35% line:79.33% size:30% This is some serious, serious lobster. 15:20.000 --> 15:21.100 align:start position:32.5% line:79.33% size:35% -It's so good. -Delicious. 15:21.233 --> 15:25.300 align:start position:17.5% line:79.33% size:65% >>I can't believe you guys get to do this all the time. 15:25.433 --> 15:28.766 align:start position:20% line:79.33% size:62.5% Most of the time when you see lobster in a restaurant 15:28.900 --> 15:31.900 align:start position:30% line:79.33% size:42.5% there's crackers, there's a plastic bib, 15:32.033 --> 15:33.300 align:start position:22.5% line:79.33% size:55% there's all this stuff that goes on, 15:33.433 --> 15:36.900 align:start position:25% line:79.33% size:50% but you all are just digging right into it. 15:37.033 --> 15:38.800 align:start position:40% line:84.67% size:22.5% No tools. 15:38.933 --> 15:40.033 align:start position:30% line:79.33% size:40% So, you're going to have to help me 15:40.166 --> 15:41.700 align:start position:22.5% line:79.33% size:55% because I have no idea where to start. 15:41.833 --> 15:42.700 align:start position:27.5% line:84.67% size:45% >>Yeah, of course. 15:42.833 --> 15:43.866 align:start position:30% line:84.67% size:42.5% So, it's really-- 15:44.000 --> 15:46.533 align:start position:27.5% line:79.33% size:45% Soft-shell lobster is really easy to break apart 15:46.666 --> 15:48.133 align:start position:17.5% line:84.67% size:65% because the shell is soft. 15:48.266 --> 15:49.600 align:start position:30% line:84.67% size:42.5% It's a new shell. 15:49.733 --> 15:53.033 align:start position:12.5% line:79.33% size:77.5% But what we'll start first with are the claws. 15:53.166 --> 15:54.166 align:start position:35% line:84.67% size:32.5% [Capri] Okay. 15:54.300 --> 15:57.466 align:start position:22.5% line:79.33% size:55% >>So, you want to hold the lobster like so 15:57.600 --> 16:00.066 align:start position:22.5% line:79.33% size:57.5% and then you just twist the claw off like that. 16:00.200 --> 16:01.333 align:start position:27.5% line:84.67% size:47.5% They pop right off. 16:01.466 --> 16:02.333 align:start position:30% line:84.67% size:40% >>Boop, like so. 16:02.466 --> 16:03.700 align:start position:15% line:84.67% size:72.5% [Krista] Yes, just like that. 16:03.833 --> 16:07.033 align:start position:12.5% line:79.33% size:77.5% And the other one the same way, just twist it off. 16:08.200 --> 16:09.966 align:start position:20% line:84.67% size:62.5% [Capri] A little prickly. 16:10.100 --> 16:13.133 align:start position:25% line:79.33% size:50% >>And then the tail, the same thing. 16:13.266 --> 16:16.033 align:start position:30% line:79.33% size:42.5% You hold the body and then you twist the tail 16:16.166 --> 16:18.066 align:start position:35% line:79.33% size:32.5% and that just comes off like that. 16:18.200 --> 16:19.400 align:start position:30% line:84.67% size:40% [Capri] Mmm hmm. 16:19.533 --> 16:22.833 align:start position:12.5% line:79.33% size:75% And then for the flippers, you can twist off the whole thing, 16:22.966 --> 16:24.733 align:start position:17.5% line:84.67% size:65% but I like to personally-- 16:24.866 --> 16:28.166 align:start position:35% line:79.33% size:30% I like to do all the flippers individually. 16:28.300 --> 16:29.600 align:start position:22.5% line:84.67% size:55% >>And you twist those. 16:29.733 --> 16:32.733 align:start position:15% line:79.33% size:70% Yep, you just twist them off and they pop right off. 16:32.866 --> 16:35.233 align:start position:12.5% line:79.33% size:75% [Capri] You are right, this is a lot easier than I anticipated. 16:35.366 --> 16:36.433 align:start position:42.5% line:84.67% size:15% >>Yes. 16:36.566 --> 16:38.300 align:start position:17.5% line:79.33% size:65% I have some butter for you right there if you prefer. 16:38.433 --> 16:40.266 align:start position:30% line:84.67% size:42.5% >>I'm so excited. 16:44.166 --> 16:45.166 align:start position:32.5% line:84.67% size:35% [Capri] Sweet. 16:45.300 --> 16:47.166 align:start position:10% line:84.67% size:80% [Jetta] I never get tired of it. 16:47.300 --> 16:48.400 align:start position:35% line:84.67% size:32.5% >>And tender. 16:49.800 --> 16:51.000 align:start position:20% line:84.67% size:60% [Bryan] Very consistent. 16:51.133 --> 16:52.133 align:start position:22.5% line:84.67% size:55% >>So, this has to be-- 16:52.266 --> 16:55.800 align:start position:32.5% line:79.33% size:37.5% If I had access to a beautiful private island 16:55.933 --> 16:57.800 align:start position:35% line:79.33% size:30% and all this friends and family, 16:57.933 --> 16:59.366 align:start position:32.5% line:84.67% size:35% I would just-- 16:59.500 --> 17:01.866 align:start position:25% line:79.33% size:52.5% This would have to be my most favorite way 17:02.000 --> 17:03.033 align:start position:22.5% line:84.67% size:55% to celebrate together. 17:03.166 --> 17:04.833 align:start position:30% line:79.33% size:42.5% [Krista] Oh yeah. Absolutely. 17:05.400 --> 17:09.166 align:start position:12.5% line:79.33% size:77.5% [Bryan] What we're going to do, we're going to clean the back. 17:09.300 --> 17:11.700 align:start position:12.5% line:79.33% size:77.5% [Krista] Push the tail through. Push it right out. 17:11.833 --> 17:12.900 align:start position:35% line:84.67% size:32.5% [Capri] Okay. 17:13.033 --> 17:14.600 align:start position:25% line:79.33% size:50% >>You're not getting quite enough tail off of there. 17:14.733 --> 17:15.833 align:start position:30% line:79.33% size:40% >>And then you-- Oh! 17:15.966 --> 17:16.900 align:start position:30% line:84.67% size:40% [Krista giggles] 17:17.033 --> 17:17.966 align:start position:35% line:84.67% size:32.5% Look at that. 17:18.100 --> 17:19.233 align:start position:35% line:84.67% size:32.5% Look at that. 17:19.366 --> 17:21.466 align:start position:17.5% line:79.33% size:65% [Krista] And then you just peel the tail back like that. 17:23.566 --> 17:24.566 align:start position:45% line:84.67% size:10% Mmm. 17:25.666 --> 17:29.633 align:start position:20% line:79.33% size:62.5% >>Again, incredibly sweet but a little bit firmer 17:29.766 --> 17:32.700 align:start position:10% line:84.67% size:80% than maybe the claw for example. 17:32.833 --> 17:33.866 align:start position:17.5% line:84.67% size:67.5% Is there a reason for that? 17:34.000 --> 17:35.200 align:start position:15% line:84.67% size:70% >>A little bit more muscular 17:35.333 --> 17:36.766 align:start position:15% line:79.33% size:70% because they use their tails for swimming. 17:36.900 --> 17:37.900 align:start position:32.5% line:84.67% size:35% >>Makes sense. 17:38.033 --> 17:39.833 align:start position:12.5% line:79.33% size:75% >>So, they're using their tail a little bit more. 17:39.966 --> 17:41.466 align:start position:35% line:84.67% size:30% >>Backwards? 17:41.600 --> 17:42.633 align:start position:22.5% line:84.67% size:55% >>They swim backwards. 17:42.766 --> 17:43.700 align:start position:15% line:84.67% size:70% [Capri] They swim backwards? 17:43.833 --> 17:45.300 align:start position:17.5% line:84.67% size:67.5% >>The tail goes like this-- 17:45.433 --> 17:46.300 align:start position:30% line:84.67% size:42.5% >>Ah that makes-- 17:46.433 --> 17:48.066 align:start position:25% line:84.67% size:52.5% Of course, of course. 17:48.200 --> 17:50.633 align:start position:22.5% line:79.33% size:57.5% The tail goes backwards while they go forwards. 17:51.600 --> 17:52.833 align:start position:10% line:84.67% size:80% A little bit like rowing a boat. 17:54.300 --> 17:55.766 align:start position:30% line:79.33% size:42.5% >>Right, exactly. Yeah. 17:55.900 --> 17:56.866 align:start position:25% line:84.67% size:50% >>This is the thing: 17:57.000 --> 17:58.433 align:start position:17.5% line:79.33% size:65% this is exactly why people want to go to Maine 17:58.566 --> 18:01.700 align:start position:20% line:79.33% size:62.5% because this is a totally different lobster experience 18:01.833 --> 18:02.900 align:start position:27.5% line:79.33% size:47.5% then you would have in a restaurant. 18:03.033 --> 18:04.500 align:start position:30% line:79.33% size:40% >>Oh, of course. Yeah. 18:04.633 --> 18:06.200 align:start position:12.5% line:84.67% size:75% >>You've got to be on a beach. 18:07.333 --> 18:08.933 align:start position:20% line:84.67% size:60% >>Thank you so, so much. 18:09.066 --> 18:10.233 align:start position:15% line:84.67% size:72.5% [Krista] You're very welcome. 18:10.366 --> 18:13.133 align:start position:12.5% line:84.67% size:77.5% >>For showing me how hard it is 18:13.266 --> 18:17.366 align:start position:20% line:79.33% size:62.5% to get such an incredible piece of food on our tables. 18:17.500 --> 18:19.066 align:start position:20% line:79.33% size:60% We appreciate everything that you do. 18:19.200 --> 18:20.166 align:start position:22.5% line:84.67% size:55% >>You're very welcome. 18:21.066 --> 18:22.300 align:start position:20% line:84.67% size:62.5% >>All right let's eat up. 18:22.433 --> 18:23.700 align:start position:17.5% line:84.67% size:65% [all chatter in agreement] 18:25.833 --> 18:27.233 align:start position:42.5% line:79.33% size:17.5% [Capri] As the Tripp family shows, 18:27.366 --> 18:30.100 align:start position:12.5% line:79.33% size:77.5% simple and classic preparation  is all that's needed 18:30.233 --> 18:32.866 align:start position:30% line:79.33% size:40% for an all-star  summer lobster feat. 18:36.433 --> 18:37.700 align:start position:17.5% line:84.67% size:67.5% But lobster can also shine 18:37.833 --> 18:40.766 align:start position:20% line:79.33% size:60% when combined with more  complex flavors and spices, 18:40.900 --> 18:44.400 align:start position:15% line:79.33% size:72.5% as is the case at a Rockland  restaurant, Mé Lon Togo. 18:45.766 --> 18:48.200 align:start position:20% line:79.33% size:60% Here chef and musician,  Jordan Benissan, 18:48.333 --> 18:49.700 align:start position:20% line:84.67% size:60% shares food and culture 18:49.833 --> 18:52.166 align:start position:22.5% line:79.33% size:55% from his West African  home country of Togo 18:52.300 --> 18:54.466 align:start position:27.5% line:79.33% size:45% through a variety  of creative dishes. 18:56.000 --> 18:59.033 align:start position:12.5% line:79.33% size:77.5% Jordan prepares locally caught  lobster tails and claws 18:59.166 --> 19:01.600 align:start position:32.5% line:79.33% size:35% and uses them  as the centerpiece 19:01.733 --> 19:04.700 align:start position:25% line:79.33% size:50% for his jollof rice  and Cioppino, 19:04.833 --> 19:06.633 align:start position:30% line:79.33% size:40% which he serves  alongside family recipes 19:06.766 --> 19:08.133 align:start position:15% line:84.67% size:72.5% passed down from his mother. 19:10.166 --> 19:12.300 align:start position:17.5% line:79.33% size:65% >>So, how exciting is that for you to be able to share 19:12.433 --> 19:16.766 align:start position:20% line:79.33% size:60% a piece of your family's food traditions 19:16.900 --> 19:19.933 align:start position:27.5% line:79.33% size:45% with the community here in Rockland and in Maine? 19:20.066 --> 19:25.966 align:start position:17.5% line:79.33% size:67.5% >>Well, it is very exciting and also, it makes me very proud 19:26.100 --> 19:29.766 align:start position:20% line:84.67% size:62.5% of what I learn from home 19:29.900 --> 19:33.000 align:start position:25% line:79.33% size:50% the way I was raised and brought up. 19:33.133 --> 19:35.700 align:start position:15% line:84.67% size:72.5% And sharing my family recipe, 19:35.833 --> 19:40.433 align:start position:25% line:79.33% size:50% it is a continuation of what my mom pass on to us. 19:42.400 --> 19:43.966 align:start position:12.5% line:79.33% size:77.5% >>I think you're going to share one of these special dishes 19:44.100 --> 19:45.200 align:start position:27.5% line:84.67% size:47.5% with me today, too. 19:45.333 --> 19:46.233 align:start position:35% line:84.67% size:32.5% [Jordan] Yes. 19:46.366 --> 19:47.600 align:start position:15% line:84.67% size:70% >>What's on the menu for me? 19:47.733 --> 19:49.733 align:start position:10% line:84.67% size:80% I have West African jollof rice. 19:50.900 --> 19:54.666 align:start position:12.5% line:79.33% size:75% It is a very popular rice dish in West Africa. 19:54.800 --> 19:58.666 align:start position:20% line:79.33% size:62.5% It is almost like the way different cultures, 19:58.800 --> 20:01.400 align:start position:20% line:84.67% size:60% the way they enjoy rice. 20:01.533 --> 20:04.833 align:start position:25% line:79.33% size:50% And they always have like a national popular dish. 20:04.966 --> 20:06.133 align:start position:42.5% line:84.67% size:15% Right. 20:06.266 --> 20:10.500 align:start position:25% line:79.33% size:52.5% Jollof rice is a very festive national rice dish 20:10.633 --> 20:14.233 align:start position:17.5% line:79.33% size:65% that people call when they are having a big celebration. 20:15.033 --> 20:16.300 align:start position:12.5% line:84.67% size:77.5% Well, I'm excited to taste this 20:16.433 --> 20:18.566 align:start position:27.5% line:79.33% size:47.5% because I feel like this is a celebration 20:18.700 --> 20:22.100 align:start position:20% line:79.33% size:60% just getting to know you and Togolese's cuisine 20:22.233 --> 20:24.800 align:start position:17.5% line:84.67% size:67.5% and how you're adapting it. 20:24.933 --> 20:27.166 align:start position:22.5% line:79.33% size:57.5% Also, educate the folks here in Maine 20:27.300 --> 20:30.200 align:start position:30% line:79.33% size:40% about the tastes that you've grown up with. 20:31.566 --> 20:33.266 align:start position:27.5% line:79.33% size:45% The complex taste  of jollof rice 20:33.400 --> 20:38.066 align:start position:12.5% line:79.33% size:77.5% comes primarily from its sauce  which combines fresh vegetables, 20:40.766 --> 20:44.266 align:start position:25% line:79.33% size:50% a bouquet of herbs,  and layers of spices 20:44.400 --> 20:45.900 align:start position:10% line:84.67% size:77.5% to create a symphony of flavor. 20:47.833 --> 20:49.066 align:start position:25% line:84.67% size:52.5% [Capri] Look at this. 20:49.200 --> 20:50.666 align:start position:35% line:84.67% size:32.5% [Jordan] Yes. 20:50.800 --> 20:51.966 align:start position:35% line:84.67% size:30% [Capri] Wow. 20:53.300 --> 20:54.400 align:start position:37.5% line:84.67% size:27.5% I got that. 20:54.533 --> 20:55.866 align:start position:22.5% line:84.67% size:55% We got some rice here. 20:56.000 --> 20:57.900 align:start position:17.5% line:79.33% size:65% I think I got a little bit of everything. 20:58.600 --> 20:59.633 align:start position:37.5% line:84.67% size:25% All right. 21:02.400 --> 21:03.466 align:start position:45% line:84.67% size:10% Mmm. 21:03.600 --> 21:06.633 align:start position:30% line:79.33% size:40% Okay, so there's something that-- 21:06.766 --> 21:08.733 align:start position:30% line:79.33% size:42.5% It's like, almost sweet and savory. 21:08.866 --> 21:12.400 align:start position:25% line:79.33% size:52.5% So, there's something that's bringing in some heat. 21:12.533 --> 21:15.466 align:start position:25% line:79.33% size:50% Something that might be almost like 21:15.600 --> 21:20.233 align:start position:12.5% line:84.67% size:77.5% a cinnamon type flavor as well. 21:20.366 --> 21:21.766 align:start position:25% line:84.67% size:50% Some kind of warmth. 21:21.900 --> 21:22.900 align:start position:42.5% line:84.67% size:17.5% >>Yeah. 21:23.033 --> 21:24.533 align:start position:17.5% line:79.33% size:65% >>That brings a little bit of sweetness into it. 21:24.666 --> 21:25.700 align:start position:42.5% line:84.67% size:17.5% >>Yeah. 21:25.833 --> 21:27.833 align:start position:17.5% line:79.33% size:65% >>So, tell me a little bit about the spices you use. 21:27.966 --> 21:31.366 align:start position:20% line:79.33% size:62.5% >>The blend of the spices is what you, for example, 21:31.500 --> 21:33.666 align:start position:32.5% line:84.67% size:35% find in Cajun. 21:33.800 --> 21:34.900 align:start position:32.5% line:84.67% size:35% [Capri] Right. 21:35.033 --> 21:38.766 align:start position:27.5% line:79.33% size:45% >>And a little bit of South America, 21:38.900 --> 21:43.466 align:start position:27.5% line:79.33% size:47.5% the blend of spices used for mole sauce. 21:43.600 --> 21:44.500 align:start position:25% line:84.67% size:52.5% >>Oh yes, mole sauce. 21:44.633 --> 21:45.500 align:start position:45% line:84.67% size:12.5% Okay. 21:45.633 --> 21:48.833 align:start position:20% line:79.33% size:60% So, combine all of those different spices. 21:48.966 --> 21:53.366 align:start position:30% line:79.33% size:40% It really brings a combination of flavor 21:53.500 --> 21:56.166 align:start position:17.5% line:84.67% size:65% that when you eat the food 21:56.300 --> 22:00.266 align:start position:27.5% line:79.33% size:47.5% it's almost like an explosion of flavor. 22:00.400 --> 22:03.000 align:start position:15% line:79.33% size:70% >>That's the best way that I could possibly describe this. 22:03.133 --> 22:04.433 align:start position:15% line:84.67% size:70% It's an explosion of flavor. 22:04.566 --> 22:05.433 align:start position:42.5% line:84.67% size:15% >>Yes. 22:05.566 --> 22:06.666 align:start position:30% line:84.67% size:42.5% >>And its unique. 22:06.800 --> 22:12.500 align:start position:12.5% line:79.33% size:77.5% Now, lobster is not necessarily native to Togo. 22:12.633 --> 22:15.233 align:start position:22.5% line:79.33% size:57.5% So, what made you bring the lobster onto the plate 22:15.366 --> 22:17.266 align:start position:25% line:79.33% size:50% with the Jollof Rice that's so well known 22:17.400 --> 22:20.166 align:start position:20% line:84.67% size:62.5% as a dish in West Africa? 22:20.300 --> 22:21.633 align:start position:17.5% line:84.67% size:67.5% >>You know, I got this idea 22:21.766 --> 22:24.733 align:start position:30% line:79.33% size:42.5% that maybe I need to mix things up a little. 22:24.866 --> 22:28.433 align:start position:22.5% line:79.33% size:55% Maybe put some modern, European dishes 22:28.566 --> 22:32.933 align:start position:30% line:79.33% size:40% on the menu also and have a combination of both. 22:33.066 --> 22:37.966 align:start position:27.5% line:79.33% size:47.5% And then maybe with a little bit of a curiosity 22:38.100 --> 22:44.066 align:start position:20% line:79.33% size:60% they might want to taste or try one of the African dishes 22:44.200 --> 22:47.466 align:start position:27.5% line:79.33% size:47.5% their friend orders just to see how it tastes. 22:47.600 --> 22:50.266 align:start position:35% line:79.33% size:32.5% >>I love that because everybody has 22:50.400 --> 22:51.766 align:start position:17.5% line:79.33% size:67.5% a little bit of a different comfort level. 22:51.900 --> 22:52.866 align:start position:20% line:84.67% size:60% You're right about that. 22:53.000 --> 22:54.366 align:start position:25% line:79.33% size:50% >>But you don't know what you don't know 22:54.500 --> 22:55.900 align:start position:22.5% line:84.67% size:55% and until you try it-- 22:56.033 --> 22:56.900 align:start position:42.5% line:84.67% size:17.5% >>Yeah. 22:57.033 --> 22:58.000 align:start position:27.5% line:84.67% size:47.5% --you have no idea. 22:58.133 --> 22:59.533 align:start position:25% line:79.33% size:50% But if somebody else ordered this and I didn't, 22:59.666 --> 23:01.033 align:start position:22.5% line:79.33% size:57.5% I would definitely want a taste of this. 23:01.166 --> 23:05.000 align:start position:22.5% line:79.33% size:57.5% >>But I want to try the Italian dish that you mentioned. 23:05.133 --> 23:06.633 align:start position:37.5% line:79.33% size:25% Oh, right. The Cioppino. 23:09.166 --> 23:11.233 align:start position:12.5% line:79.33% size:75% [Capri] Jordan takes the sauce  from the Jollof Rice 23:11.366 --> 23:13.400 align:start position:27.5% line:79.33% size:45% and emulsifies it  with white wine 23:13.533 --> 23:15.766 align:start position:27.5% line:79.33% size:47.5% to create the base  for his lobster Cioppino. 23:17.633 --> 23:19.000 align:start position:42.5% line:79.33% size:15% >>Wow! Okay. 23:19.133 --> 23:22.400 align:start position:12.5% line:79.33% size:77.5% Let me move this out of the way to give some space 23:22.533 --> 23:25.266 align:start position:22.5% line:84.67% size:57.5% to this incredible dish 23:25.400 --> 23:28.700 align:start position:12.5% line:79.33% size:77.5% which again, looks like lobster is the star of the show. 23:28.833 --> 23:30.566 align:start position:27.5% line:79.33% size:47.5% But it's in a bowl, so what's going on here? 23:30.700 --> 23:33.633 align:start position:20% line:79.33% size:60% It's an Italian American seafood dish. 23:33.766 --> 23:39.333 align:start position:32.5% line:79.33% size:35% It has shrimp, scallop, and lobster. 23:41.100 --> 23:42.466 align:start position:20% line:84.67% size:62.5% >>Are you using anything? 23:42.600 --> 23:44.533 align:start position:17.5% line:79.33% size:65% I mean, I definitely taste the hot pepper in here. 23:44.666 --> 23:45.633 align:start position:42.5% line:84.67% size:15% >>Yes. 23:45.766 --> 23:47.900 align:start position:10% line:79.33% size:80% But, are you also using anything that might have 23:48.033 --> 23:49.866 align:start position:37.5% line:79.33% size:27.5% almost like a licorice type flavor? 23:50.000 --> 23:51.000 align:start position:45% line:79.33% size:12.5% -Yes. -Okay. 23:51.133 --> 23:52.200 align:start position:32.5% line:84.67% size:35% >>Anise seeds. 23:52.333 --> 23:54.733 align:start position:40% line:79.33% size:20% >>Anise. I knew it. I knew it. 23:54.900 --> 23:56.700 align:start position:35% line:79.33% size:30% Us Italians, we do love anise seeds. 23:56.833 --> 23:57.833 align:start position:30% line:84.67% size:42.5% I bake with them. 23:57.966 --> 23:58.933 align:start position:35% line:84.67% size:30% >>That's it. 23:59.066 --> 24:01.000 align:start position:15% line:84.67% size:70% >>But this is a taste treat. 24:01.133 --> 24:02.200 align:start position:35% line:84.67% size:32.5% [Jordan] Yes. 24:02.333 --> 24:05.200 align:start position:25% line:79.33% size:50% When I start sharing my homecooking 24:05.333 --> 24:07.266 align:start position:15% line:84.67% size:72.5% with colleagues and students, 24:07.400 --> 24:09.533 align:start position:32.5% line:79.33% size:37.5% they're the one who brought up the idea 24:09.666 --> 24:12.033 align:start position:12.5% line:84.67% size:77.5% that I should open a restaurant 24:12.166 --> 24:16.000 align:start position:17.5% line:79.33% size:65% because they said there is nobody cooking food like this. 24:16.133 --> 24:18.033 align:start position:30% line:79.33% size:40% It really breaks my heart sometimes 24:18.166 --> 24:21.266 align:start position:12.5% line:84.67% size:77.5% when a lot of bad things happen 24:21.400 --> 24:27.133 align:start position:20% line:79.33% size:62.5% and it's related to race, you know what I mean? 24:27.266 --> 24:29.066 align:start position:22.5% line:84.67% size:57.5% Color of people's skin. 24:29.200 --> 24:34.666 align:start position:27.5% line:84.67% size:47.5% I feel very blessed 24:34.800 --> 24:37.900 align:start position:25% line:79.33% size:52.5% that when people come to my restaurant 24:38.033 --> 24:44.733 align:start position:32.5% line:79.33% size:37.5% and try my food and really realize 24:44.866 --> 24:47.266 align:start position:20% line:79.33% size:62.5% that we are all the same, you know? 24:47.400 --> 24:48.633 align:start position:25% line:84.67% size:50% [Capri] I love that. 24:48.766 --> 24:50.500 align:start position:15% line:84.67% size:72.5% >>We are all human, you know. 24:50.633 --> 24:51.500 align:start position:25% line:84.67% size:52.5% [Capri] That's right. 24:51.633 --> 24:52.733 align:start position:12.5% line:84.67% size:77.5% Food is the universal language. 24:52.866 --> 24:53.766 align:start position:32.5% line:84.67% size:35% >>It is, yeah. 24:53.900 --> 24:56.433 align:start position:35% line:79.33% size:32.5% >>So, whether you are from Africa, Europe, 24:56.566 --> 24:59.233 align:start position:35% line:79.33% size:32.5% South America or right here in Maine, 24:59.366 --> 25:01.566 align:start position:17.5% line:79.33% size:67.5% you're going to be welcomed at your table, Jordan. 25:01.700 --> 25:03.133 align:start position:35% line:79.33% size:32.5% So, thank you for welcoming me... 25:03.266 --> 25:04.300 align:start position:42.5% line:84.67% size:15% >>Yes. 25:04.433 --> 25:08.200 align:start position:17.5% line:79.33% size:67.5% ...with such an incredible, warm and hearty meal. 25:08.333 --> 25:09.600 align:start position:20% line:84.67% size:60% >>Yes, thank you, Capri. 25:09.733 --> 25:10.700 align:start position:37.5% line:84.67% size:25% Thank you. 25:13.366 --> 25:16.000 align:start position:20% line:79.33% size:60% [Capri] Whether simmered  in Togolese spices 25:16.133 --> 25:18.433 align:start position:10% line:84.67% size:77.5% or boiled and enjoyed al fresco 25:18.566 --> 25:21.033 align:start position:15% line:79.33% size:70% overlooking the cool waters  that shape its flavor, 25:21.166 --> 25:23.433 align:start position:12.5% line:84.67% size:77.5% Maine lobster beckons everyone 25:23.566 --> 25:25.833 align:start position:32.5% line:79.33% size:37.5% to take a seat  at the New England table. 25:27.366 --> 25:30.833 align:start position:12.5% line:79.33% size:75% While lobster has rolled with  its steady climb in prestige 25:30.966 --> 25:33.533 align:start position:20% line:84.67% size:62.5% over the past 150 years, 25:33.666 --> 25:37.266 align:start position:17.5% line:79.33% size:67.5% New Englanders have always  appreciated and enjoyed 25:37.400 --> 25:40.633 align:start position:22.5% line:10% size:55% sharing this delicacy  with friends, neighbors 25:40.766 --> 25:42.066 align:start position:25% line:10% size:50% and visitors alike. 25:42.200 --> 25:45.233 align:start position:17.5% line:10% size:65% It's a feasting tradition  that's made this great state 25:45.366 --> 25:47.500 align:start position:12.5% line:10% size:77.5% a global culinary destination. 25:49.633 --> 25:51.266 align:start position:15% line:10% size:72.5% But why take my word for it, 25:51.400 --> 25:54.200 align:start position:10% line:10% size:77.5% when you can come experience it  for yourself. 25:56.633 --> 25:58.266 align:start position:22.5% line:10% size:55% America The Bountiful 25:58.400 --> 26:00.600 align:start position:17.5% line:10% size:67.5% is waiting for you and me. 26:06.533 --> 26:09.533 align:start position:17.5% line:10% size:67.5% For more information visit  Americathebountifulshow.com. 26:14.233 --> 26:15.833 align:start position:15% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 26:15.966 --> 26:17.300 align:start position:30% line:84.67% size:42.5% for generations, 26:17.433 --> 26:19.833 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 26:21.133 --> 26:23.300 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 26:23.433 --> 26:25.966 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 26:26.100 --> 26:28.733 align:start position:25% line:10% size:52.5% Together we can work  to keep America bountiful.