WEBVTT 00:01.066 --> 00:02.166 align:start position:20% line:79.33% size:57.5% - [Announcer] Coming up on "America's Heartland," 00:02.166 --> 00:04.500 align:start position:15% line:84.67% size:70% farming without sun or soil? 00:04.500 --> 00:07.133 align:start position:25% line:79.33% size:50% It's a growing trend in agriculture. 00:07.133 --> 00:09.666 align:start position:17.5% line:79.33% size:60% Discover how this school district is growing lettuce 00:09.666 --> 00:13.233 align:start position:17.5% line:79.33% size:67.5% for its salad bars inside a converted shipping container 00:13.233 --> 00:15.500 align:start position:20% line:84.67% size:60% located right on campus. 00:15.500 --> 00:17.133 align:start position:22.5% line:79.33% size:52.5% - We take the lettuce from the wall, 00:17.133 --> 00:19.866 align:start position:10% line:79.33% size:77.5% and unlike conventional farming where you have to bend over, 00:19.866 --> 00:21.766 align:start position:27.5% line:79.33% size:45% we simply lift the panel off the wall, 00:21.766 --> 00:25.000 align:start position:17.5% line:79.33% size:62.5% and we transfer the panel right to our nursery station. 00:25.000 --> 00:26.933 align:start position:30% line:79.33% size:37.5% - Health expert Dr. Daphne Miller 00:26.933 --> 00:28.933 align:start position:32.5% line:79.33% size:30% explores the nutritional differences 00:28.933 --> 00:31.300 align:start position:27.5% line:79.33% size:45% between vegetables grown in the soil 00:31.300 --> 00:33.500 align:start position:12.5% line:84.67% size:75% and those grown hydroponically 00:33.500 --> 00:37.066 align:start position:20% line:79.33% size:60% and says there is a role for both in our diets. 00:37.066 --> 00:40.166 align:start position:20% line:79.33% size:60% Plus "Farm to Fork" host Sharon Profis demonstrates how 00:40.166 --> 00:43.500 align:start position:20% line:79.33% size:57.5% to make a mushroom brie wrapped in a puff pastry, 00:43.500 --> 00:46.466 align:start position:27.5% line:79.33% size:42.5% a tasty appetizer for any get-together. 00:46.466 --> 00:49.200 align:start position:17.5% line:79.33% size:65% - I love an appetizer that looks like I tried really hard 00:49.200 --> 00:52.466 align:start position:20% line:79.33% size:60% to make it, but actually it was super simple. 00:52.466 --> 00:54.633 align:start position:17.5% line:79.33% size:65% - [Announcer] And meet the fourth-generation farmers 00:54.633 --> 00:56.900 align:start position:27.5% line:79.33% size:47.5% who are meeting the increasing demand 00:56.900 --> 00:59.333 align:start position:12.5% line:84.67% size:72.5% for washed and bagged salads. 00:59.333 --> 01:01.466 align:start position:15% line:79.33% size:67.5% - I think the most exciting thing is that we get 01:01.466 --> 01:03.833 align:start position:20% line:79.33% size:60% to promote fresh produce which is good for you. 01:03.833 --> 01:05.466 align:start position:27.5% line:79.33% size:45% You know, it's not processed food. 01:05.466 --> 01:06.833 align:start position:27.5% line:79.33% size:45% - [Announcer] It's all coming up next 01:06.833 --> 01:08.633 align:start position:17.5% line:84.67% size:62.5% on "America's Heartland." 01:10.266 --> 01:13.700 align:start position:25% line:79.33% size:52.5% "America's Heartland" is made possible by... 01:13.700 --> 01:16.900 align:start position:22.5% line:84.67% size:52.5% (gentle upbeat music) 01:22.466 --> 01:27.500 align:start position:15% line:79.33% size:70% ♪ You can see it in the eyes of every woman and man ♪ 01:28.866 --> 01:31.866 align:start position:17.5% line:84.67% size:62.5% ♪ In America's heartland 01:31.866 --> 01:34.866 align:start position:15% line:84.67% size:67.5% ♪ Living close to the land 01:34.866 --> 01:37.866 align:start position:27.5% line:79.33% size:40% ♪ There's a love for the country ♪ 01:37.866 --> 01:41.033 align:start position:15% line:84.67% size:67.5% ♪ And a pride in the brand 01:41.033 --> 01:45.966 align:start position:30% line:79.33% size:35% ♪ In America's heartland, living close ♪ 01:47.766 --> 01:50.700 align:start position:25% line:84.67% size:50% ♪ Close to the land 01:59.566 --> 02:02.000 align:start position:32.5% line:84.67% size:35% (gentle music) 02:12.366 --> 02:16.233 align:start position:25% line:79.33% size:50% - Providing students with real fresh-grown, 02:16.233 --> 02:20.366 align:start position:17.5% line:79.33% size:62.5% nutrient-dense produce is real pivotal to the learning. 02:20.366 --> 02:23.266 align:start position:15% line:79.33% size:70% - [Narrator] Michael Jochner admits it's a very unusual way 02:23.266 --> 02:25.633 align:start position:27.5% line:79.33% size:42.5% to farm, but says that technology 02:25.633 --> 02:28.333 align:start position:27.5% line:79.33% size:42.5% and this shipping container are key 02:28.333 --> 02:30.733 align:start position:25% line:79.33% size:50% to meeting the green salad lettuce needs 02:30.733 --> 02:34.100 align:start position:15% line:79.33% size:65% for students in the Morgan Hill Unified School District. 02:34.100 --> 02:37.200 align:start position:22.5% line:10% size:50% - Well, I think food sovereignty is important, 02:37.200 --> 02:39.733 align:start position:35% line:10% size:32.5% especially in underserved communities. 02:39.733 --> 02:41.933 align:start position:15% line:79.33% size:67.5% And I wanted to demonstrate that a school district 02:41.933 --> 02:44.700 align:start position:17.5% line:79.33% size:65% and not just large farming or small-scale farming, 02:44.700 --> 02:47.166 align:start position:20% line:79.33% size:55% that a school district itself could be the farm. 02:48.866 --> 02:50.800 align:start position:20% line:79.33% size:60% - [Narrator] Michael has a background as a chef 02:50.800 --> 02:53.966 align:start position:12.5% line:79.33% size:72.5% and is Morgan Hill's director of Student Nutrition. 02:53.966 --> 02:56.600 align:start position:22.5% line:79.33% size:55% The shipping container is called a Freight Farm 02:56.600 --> 02:59.866 align:start position:22.5% line:79.33% size:52.5% and uses the vertical hydroponic farming technology 02:59.866 --> 03:02.066 align:start position:12.5% line:84.67% size:75% developed by a Boston company. 03:02.066 --> 03:05.366 align:start position:25% line:79.33% size:52.5% It all takes place in a 10-by-40 foot space. 03:05.366 --> 03:07.266 align:start position:25% line:79.33% size:50% - So let me show you our nursery station. 03:07.266 --> 03:08.500 align:start position:17.5% line:84.67% size:62.5% This is where the lettuce 03:08.500 --> 03:10.733 align:start position:27.5% line:79.33% size:42.5% and the seedlings start their life cycle. 03:10.733 --> 03:12.433 align:start position:25% line:79.33% size:47.5% The nursery station is kind of the brains 03:12.433 --> 03:14.533 align:start position:12.5% line:84.67% size:75% of the Freight Farm operation. 03:14.533 --> 03:17.333 align:start position:25% line:79.33% size:50% All of our nutrients are stored here. 03:17.333 --> 03:20.133 align:start position:27.5% line:79.33% size:45% The computer pumps continually check the water, 03:20.133 --> 03:24.066 align:start position:12.5% line:79.33% size:70% evaluate the EC readings, pH readings, temperature readings, 03:24.066 --> 03:25.566 align:start position:22.5% line:79.33% size:55% and then at the end of the nursery station, 03:25.566 --> 03:26.733 align:start position:12.5% line:84.67% size:72.5% we have a 40 gallon reservoir 03:26.733 --> 03:28.466 align:start position:10% line:84.67% size:77.5% where all that water is stored. 03:28.466 --> 03:30.733 align:start position:17.5% line:79.33% size:65% - [Narrator] Michael grows five varieties of lettuce 03:30.733 --> 03:34.933 align:start position:12.5% line:79.33% size:75% which germinate at the nursery station in small grow pods. 03:34.933 --> 03:38.533 align:start position:15% line:79.33% size:65% Nutrient-dense water feeds the roots of the tiny plants. 03:38.533 --> 03:43.100 align:start position:12.5% line:79.33% size:75% - Down on this floor, we start our seeds in the grow pods. 03:43.100 --> 03:47.233 align:start position:20% line:79.33% size:57.5% They'll spend two weeks in the humidity domes, 03:47.233 --> 03:49.500 align:start position:30% line:79.33% size:42.5% and at the end of the two-week cycle, 03:49.500 --> 03:52.200 align:start position:22.5% line:79.33% size:50% they turn into these beautiful little seedlings. 03:52.200 --> 03:54.000 align:start position:17.5% line:79.33% size:60% - [Narrator] The Freight Farm at Sobrato High School 03:54.000 --> 03:58.800 align:start position:12.5% line:79.33% size:75% is one of two in the district, each costing $150,000. 03:58.800 --> 04:00.833 align:start position:30% line:79.33% size:40% After sprouting, the seedlings move 04:00.833 --> 04:04.300 align:start position:17.5% line:79.33% size:65% to vertical-growing panels called cultivation walls 04:04.300 --> 04:06.633 align:start position:12.5% line:84.67% size:72.5% watered with drip irrigation. 04:06.633 --> 04:10.166 align:start position:20% line:79.33% size:60% Each farm container will grow 4,000 small heads 04:10.166 --> 04:12.000 align:start position:22.5% line:84.67% size:52.5% of lettuce at a time. 04:12.000 --> 04:15.666 align:start position:17.5% line:79.33% size:65% LED light walls powered by the high school's solar panels 04:15.666 --> 04:18.066 align:start position:20% line:79.33% size:60% provide the illumination for plant growth. 04:18.066 --> 04:22.000 align:start position:17.5% line:79.33% size:62.5% - So leafy greens require specific light spectrum. 04:22.000 --> 04:23.966 align:start position:30% line:79.33% size:42.5% Freight Farm uses red and blue lights 04:23.966 --> 04:25.666 align:start position:17.5% line:84.67% size:62.5% in the cultivation walls. 04:25.666 --> 04:27.066 align:start position:12.5% line:84.67% size:72.5% This is our daylight setting. 04:27.066 --> 04:29.833 align:start position:10% line:84.67% size:80% We have over 100,000 LED lights, 04:29.833 --> 04:31.033 align:start position:10% line:84.67% size:77.5% and these lights will remain on 04:31.033 --> 04:34.033 align:start position:32.5% line:79.33% size:37.5% for 14 hours of simulated sunlight. 04:34.033 --> 04:37.900 align:start position:15% line:79.33% size:65% As the lettuce transitions from seedling to full head, 04:37.900 --> 04:41.400 align:start position:12.5% line:79.33% size:75% the full-head lettuce requires a different light spectrum 04:41.400 --> 04:44.700 align:start position:10% line:84.67% size:80% for healthy lettuce leaf growth. 04:44.700 --> 04:47.166 align:start position:27.5% line:79.33% size:45% This helps promote healthy root growth 04:47.166 --> 04:50.533 align:start position:25% line:79.33% size:50% and healthy, strong, crispy lettuce 04:50.533 --> 04:52.933 align:start position:27.5% line:79.33% size:42.5% that our students really seem to enjoy. 04:52.933 --> 04:55.700 align:start position:20% line:79.33% size:57.5% So lettuce on this wall is now six weeks old. 04:55.700 --> 04:59.100 align:start position:20% line:79.33% size:60% Morgan Hill students get to enjoy living lettuce 04:59.100 --> 05:00.400 align:start position:22.5% line:84.67% size:52.5% right from our walls. 05:00.400 --> 05:02.000 align:start position:27.5% line:79.33% size:47.5% We take the lettuce from the wall, 05:02.000 --> 05:04.766 align:start position:10% line:79.33% size:77.5% and unlike conventional farming where you have to bend over, 05:04.766 --> 05:07.100 align:start position:27.5% line:79.33% size:45% we simply lift the panel off the wall, 05:07.100 --> 05:09.900 align:start position:17.5% line:79.33% size:62.5% and we transfer the panel right to our nursery station. 05:11.200 --> 05:12.733 align:start position:17.5% line:79.33% size:62.5% - [Narrator] Lettuce from the cultivation panels 05:12.733 --> 05:16.600 align:start position:15% line:79.33% size:70% goes directly to lunch rooms and cafeteria salad bars. 05:16.600 --> 05:20.033 align:start position:17.5% line:79.33% size:65% Michael says the container farms produce the equivalent 05:20.033 --> 05:22.433 align:start position:17.5% line:84.67% size:62.5% of 2 1/2 acres of lettuce 05:22.433 --> 05:26.066 align:start position:27.5% line:79.33% size:45% in just 320 square feet of grow space. 05:26.066 --> 05:28.900 align:start position:15% line:79.33% size:65% Raising their own has also helped the district reduce part 05:28.900 --> 05:31.300 align:start position:27.5% line:79.33% size:42.5% of their spending on fresh produce. 05:31.300 --> 05:34.000 align:start position:27.5% line:79.33% size:45% For second-graders Aida and Cody, 05:34.000 --> 05:37.400 align:start position:17.5% line:79.33% size:60% it means a tasty part of their daily choices at lunch. 05:37.400 --> 05:39.300 align:start position:20% line:84.67% size:57.5% - I always love salads. 05:39.300 --> 05:42.733 align:start position:22.5% line:10% size:55% I had tomatoes, salad, 05:42.733 --> 05:45.400 align:start position:15% line:10% size:70% ranch, cucumbers, and plums. 05:45.400 --> 05:47.200 align:start position:15% line:10% size:70% - For a lot of our students, 05:47.200 --> 05:50.433 align:start position:20% line:10% size:57.5% it's the only meal that they have during the day, 05:50.433 --> 05:53.900 align:start position:20% line:79.33% size:62.5% and so we take our school nutrition efforts very seriously 05:53.900 --> 05:56.566 align:start position:15% line:79.33% size:67.5% to ensure that our students are eating healthy. 05:56.566 --> 05:58.066 align:start position:10% line:84.67% size:77.5% - My dream is to ultimately try 05:58.066 --> 05:59.966 align:start position:12.5% line:84.67% size:72.5% and grow the whole salad bar. 05:59.966 --> 06:02.200 align:start position:15% line:79.33% size:67.5% While ambitious, we decided to start with lettuce 06:02.200 --> 06:04.400 align:start position:22.5% line:79.33% size:55% because the technology allowed us to do so. 06:05.533 --> 06:06.966 align:start position:25% line:79.33% size:50% - [Narrator] Michael calls his future 06:06.966 --> 06:09.733 align:start position:12.5% line:84.67% size:72.5% agricultural plans farm tech. 06:09.733 --> 06:12.600 align:start position:17.5% line:79.33% size:62.5% It would utilize existing greenhouse facilities 06:12.600 --> 06:14.366 align:start position:12.5% line:84.67% size:72.5% and the district's open space 06:14.366 --> 06:16.666 align:start position:22.5% line:79.33% size:55% to develop curriculums and coursework. 06:16.666 --> 06:19.100 align:start position:25% line:79.33% size:50% Both would emphasize the nutritional 06:19.100 --> 06:20.833 align:start position:17.5% line:84.67% size:65% and environmental benefits 06:20.833 --> 06:23.166 align:start position:22.5% line:79.33% size:52.5% of merging technology and farming. 06:23.166 --> 06:25.600 align:start position:30% line:79.33% size:42.5% - The district is sitting on several acres 06:25.600 --> 06:28.066 align:start position:10% line:84.67% size:77.5% of land that has been set aside 06:28.066 --> 06:29.966 align:start position:10% line:84.67% size:80% to see if we can build farm tech 06:29.966 --> 06:34.033 align:start position:17.5% line:79.33% size:65% into a destination-worthy, field trip-worthy location 06:34.033 --> 06:36.066 align:start position:30% line:79.33% size:42.5% for both students and the community. 06:36.066 --> 06:37.566 align:start position:30% line:79.33% size:40% I'd like to show off the technology 06:37.566 --> 06:41.533 align:start position:27.5% line:79.33% size:42.5% and show that its importance in a community 06:41.533 --> 06:44.533 align:start position:25% line:79.33% size:52.5% is not solely reliant on conventional farming, 06:44.533 --> 06:47.100 align:start position:30% line:79.33% size:35% that there are high-tech alternatives. 06:47.100 --> 06:48.333 align:start position:17.5% line:84.67% size:62.5% - [Narrator] But for now, 06:48.333 --> 06:50.466 align:start position:30% line:79.33% size:42.5% the technology is providing daily evidence 06:50.466 --> 06:53.933 align:start position:20% line:79.33% size:62.5% of the possibilities that come from finding new ways 06:53.933 --> 06:56.833 align:start position:22.5% line:79.33% size:52.5% to help feed students and the community. 06:56.833 --> 06:58.533 align:start position:25% line:79.33% size:52.5% - For me, it's really just been about the kids 06:58.533 --> 07:01.933 align:start position:22.5% line:79.33% size:55% and watching them grow to learn real produce. 07:01.933 --> 07:04.600 align:start position:10% line:84.67% size:77.5% - If we begin with our students 07:04.600 --> 07:06.733 align:start position:22.5% line:79.33% size:55% and teach our students the importance 07:06.733 --> 07:08.833 align:start position:17.5% line:84.67% size:62.5% of healthy eating habits, 07:08.833 --> 07:11.166 align:start position:10% line:84.67% size:80% those habits will stay with them 07:11.166 --> 07:13.333 align:start position:12.5% line:79.33% size:75% throughout their entire lives, and it will pay dividends 07:13.333 --> 07:17.066 align:start position:20% line:79.33% size:57.5% to ensure that our kids grow a healthy life. 07:17.066 --> 07:20.266 align:start position:22.5% line:84.67% size:52.5% (students chattering) 07:21.166 --> 07:24.266 align:start position:25% line:84.67% size:50% (gentle banjo music) 07:26.200 --> 07:28.300 align:start position:27.5% line:10% size:47.5% - Normally when you think about farming, 07:28.300 --> 07:32.700 align:start position:17.5% line:10% size:62.5% you think about live soil and sunshine and rain, 07:32.700 --> 07:35.266 align:start position:10% line:84.67% size:80% but what about soilless farming? 07:35.266 --> 07:38.000 align:start position:30% line:79.33% size:40% At Freight Farm, all this takes place 07:38.000 --> 07:40.033 align:start position:15% line:84.67% size:70% in a shipping container next 07:40.033 --> 07:43.300 align:start position:30% line:79.33% size:40% to an elementary school in Morgan Hill. 07:43.300 --> 07:47.400 align:start position:17.5% line:79.33% size:67.5% These kinds of farms, which are actually hydroponic farms, 07:47.400 --> 07:48.933 align:start position:22.5% line:84.67% size:55% are being dropped down 07:48.933 --> 07:51.366 align:start position:27.5% line:79.33% size:47.5% in different places around the country 07:51.366 --> 07:54.866 align:start position:20% line:79.33% size:62.5% and are becoming more and more popular around the world. 07:54.866 --> 07:57.700 align:start position:17.5% line:79.33% size:62.5% They're great because you can put them on concrete 07:57.700 --> 08:00.933 align:start position:17.5% line:79.33% size:65% in the middle of a city or on the roof of a building. 08:00.933 --> 08:02.833 align:start position:15% line:84.67% size:70% They offer other advantages. 08:02.833 --> 08:06.500 align:start position:22.5% line:79.33% size:55% For example, you don't have to worry about storms 08:06.500 --> 08:09.100 align:start position:12.5% line:84.67% size:75% or blistering heat or drought. 08:09.100 --> 08:11.766 align:start position:10% line:84.67% size:77.5% So normally, we grow our plants 08:11.766 --> 08:15.066 align:start position:15% line:84.67% size:67.5% in live soil using sunshine 08:15.066 --> 08:17.500 align:start position:10% line:84.67% size:80% and rain and irrigation systems, 08:17.500 --> 08:20.600 align:start position:27.5% line:79.33% size:47.5% and they send their roots deep into the soil 08:20.600 --> 08:22.300 align:start position:17.5% line:84.67% size:65% to gather their nutrients. 08:22.300 --> 08:25.666 align:start position:15% line:79.33% size:67.5% But in a hydroponic system, the plants are growing 08:25.666 --> 08:30.633 align:start position:20% line:79.33% size:57.5% in an inert pod made of coconut fiber or peat moss, 08:30.633 --> 08:34.600 align:start position:27.5% line:79.33% size:47.5% and their nutrients come from a water system 08:34.600 --> 08:38.800 align:start position:22.5% line:79.33% size:55% that has a solution of minerals placed into it. 08:38.800 --> 08:41.133 align:start position:30% line:79.33% size:42.5% So these are very different systems. 08:41.133 --> 08:44.066 align:start position:17.5% line:79.33% size:62.5% In the hydroponic system, there's no sunshine. 08:44.066 --> 08:47.633 align:start position:17.5% line:79.33% size:67.5% What they're getting for UV light is actually LED lights 08:47.633 --> 08:49.866 align:start position:32.5% line:79.33% size:32.5% that are very specially controlled. 08:49.866 --> 08:53.400 align:start position:22.5% line:79.33% size:55% So as a family doctor, I was wondering 08:53.400 --> 08:57.166 align:start position:22.5% line:79.33% size:55% what is the difference in nutrition 08:57.166 --> 08:58.833 align:start position:17.5% line:84.67% size:62.5% between these two plants? 08:58.833 --> 09:01.966 align:start position:15% line:79.33% size:67.5% Of course, if you're really gonna ask this question, 09:01.966 --> 09:04.266 align:start position:27.5% line:79.33% size:47.5% you have to compare apples to apples 09:04.266 --> 09:06.566 align:start position:30% line:79.33% size:40% or in this case, lettuce to lettuce. 09:06.566 --> 09:09.866 align:start position:20% line:79.33% size:62.5% And these are clearly not the same variety of lettuce. 09:09.866 --> 09:12.100 align:start position:27.5% line:79.33% size:47.5% So to do the study, you really need 09:12.100 --> 09:16.566 align:start position:25% line:79.33% size:50% to put the same seed into a hydroponic system 09:16.566 --> 09:18.200 align:start position:27.5% line:84.67% size:45% and also into soil 09:18.200 --> 09:20.100 align:start position:12.5% line:84.67% size:75% and then measure the nutrients 09:20.100 --> 09:22.666 align:start position:22.5% line:79.33% size:52.5% in both of them after you harvest them. 09:22.666 --> 09:25.800 align:start position:20% line:79.33% size:57.5% It turns out that those studies have been done, 09:25.800 --> 09:28.266 align:start position:27.5% line:79.33% size:47.5% and the results are quite interesting. 09:28.266 --> 09:30.433 align:start position:27.5% line:79.33% size:45% Yield was actually a little higher 09:30.433 --> 09:32.366 align:start position:12.5% line:84.67% size:75% in the indoor hydroponic farms 09:32.366 --> 09:34.900 align:start position:25% line:79.33% size:50% because there are no environmental conditions 09:34.900 --> 09:36.766 align:start position:20% line:84.67% size:60% to challenge the plants, 09:36.766 --> 09:38.600 align:start position:30% line:79.33% size:37.5% and you can get an optimal amount 09:38.600 --> 09:42.400 align:start position:30% line:79.33% size:42.5% of the key growth minerals such as nitrogen. 09:42.400 --> 09:47.100 align:start position:12.5% line:79.33% size:75% This is great because it means more greens for more people. 09:47.100 --> 09:49.600 align:start position:25% line:79.33% size:50% They also found that the concentration 09:49.600 --> 09:51.100 align:start position:17.5% line:84.67% size:62.5% of minerals in the indoor 09:51.100 --> 09:53.300 align:start position:27.5% line:79.33% size:45% and outdoor plants were about the same 09:53.300 --> 09:55.700 align:start position:22.5% line:79.33% size:55% because indoor farmers can put these minerals 09:55.700 --> 09:58.133 align:start position:25% line:79.33% size:50% in the solution that feeds the plants. 09:58.133 --> 10:00.433 align:start position:35% line:79.33% size:32.5% Also, certain vitamins that are made 10:00.433 --> 10:04.633 align:start position:15% line:79.33% size:70% by the plants in response to photosynthesis and UV light, 10:04.633 --> 10:08.366 align:start position:22.5% line:79.33% size:55% such as ascorbic acid, chlorophyll, and betacarotene, 10:08.366 --> 10:09.900 align:start position:17.5% line:84.67% size:62.5% were also about the same, 10:09.900 --> 10:13.933 align:start position:15% line:79.33% size:67.5% or sometimes they were even higher in the indoor system 10:13.933 --> 10:17.533 align:start position:22.5% line:79.33% size:57.5% because these nutrients are highly light-sensitive 10:17.533 --> 10:20.800 align:start position:25% line:79.33% size:50% and can be destroyed by too much light. 10:20.800 --> 10:24.200 align:start position:20% line:79.33% size:57.5% Sugar and fiber content were also about the same. 10:24.200 --> 10:27.933 align:start position:30% line:79.33% size:42.5% But when you look at one major class 10:27.933 --> 10:30.166 align:start position:32.5% line:79.33% size:37.5% of nutrients we call phytonutrients, 10:31.566 --> 10:34.766 align:start position:17.5% line:79.33% size:62.5% the plants grown outdoors consistently had more of these. 10:34.766 --> 10:38.433 align:start position:12.5% line:79.33% size:72.5% Basil, for example, had twice the amount of polyphenols, 10:38.433 --> 10:40.166 align:start position:17.5% line:84.67% size:65% one of the phytochemicals. 10:40.166 --> 10:42.300 align:start position:27.5% line:79.33% size:47.5% There are thousands of phytochemicals, 10:42.300 --> 10:44.966 align:start position:25% line:79.33% size:50% and we're constantly discovering more. 10:44.966 --> 10:47.166 align:start position:32.5% line:79.33% size:35% It makes sense that outdoor plants 10:47.166 --> 10:49.233 align:start position:12.5% line:84.67% size:75% would make more phytochemicals 10:49.233 --> 10:51.633 align:start position:10% line:84.67% size:80% because they do this in response 10:51.633 --> 10:55.900 align:start position:15% line:79.33% size:67.5% to environmental challenges such as bugs or viruses 10:55.900 --> 10:58.033 align:start position:25% line:84.67% size:50% or blazing sunshine. 10:58.033 --> 11:01.500 align:start position:17.5% line:79.33% size:62.5% These substances act like inborn defense systems 11:01.500 --> 11:03.533 align:start position:32.5% line:79.33% size:37.5% and help plants protect their selves 11:03.533 --> 11:05.966 align:start position:20% line:84.67% size:60% and recover from injury. 11:05.966 --> 11:09.733 align:start position:22.5% line:79.33% size:50% These phytochemicals offer us, the eaters, 11:09.733 --> 11:11.400 align:start position:27.5% line:84.67% size:47.5% similar protection. 11:11.400 --> 11:14.866 align:start position:15% line:79.33% size:67.5% They help our cells recover from injury and radiation. 11:16.066 --> 11:19.166 align:start position:22.5% line:79.33% size:52.5% Some studies strongly suggest that diets rich 11:19.166 --> 11:22.533 align:start position:27.5% line:79.33% size:45% in phytochemicals, especially from fruits 11:22.533 --> 11:25.933 align:start position:27.5% line:79.33% size:45% and vegetables and legumes and spices, 11:25.933 --> 11:28.866 align:start position:30% line:79.33% size:40% offer protection against certain cancers, 11:28.866 --> 11:30.933 align:start position:20% line:84.67% size:60% heart disease, diabetes, 11:30.933 --> 11:33.866 align:start position:20% line:79.33% size:57.5% and neurologic diseases such as Parkinson's. 11:33.866 --> 11:37.500 align:start position:20% line:79.33% size:60% Kind of a mixed bag when it comes to results. 11:37.500 --> 11:40.800 align:start position:27.5% line:79.33% size:45% And although these indoor farming systems 11:40.800 --> 11:43.533 align:start position:27.5% line:79.33% size:42.5% really do offer a lot of benefits, 11:43.533 --> 11:45.166 align:start position:32.5% line:79.33% size:32.5% I don't think they're gonna replace 11:45.166 --> 11:47.733 align:start position:12.5% line:84.67% size:72.5% outdoor farming anytime soon. 11:47.733 --> 11:50.666 align:start position:22.5% line:79.33% size:55% I think that there's a role for both of them. 11:50.666 --> 11:52.200 align:start position:12.5% line:84.67% size:72.5% And I'm especially interested 11:52.200 --> 11:55.766 align:start position:10% line:79.33% size:77.5% in how hydroponic science might help produce medical foods 11:55.766 --> 11:58.466 align:start position:32.5% line:79.33% size:37.5% for people with various health issues. 11:58.466 --> 12:01.133 align:start position:27.5% line:79.33% size:47.5% Food scientists are exploring how they can add 12:01.133 --> 12:04.766 align:start position:15% line:79.33% size:70% or subtract various minerals from the nutrient solution 12:04.766 --> 12:07.400 align:start position:22.5% line:79.33% size:55% and tailor the mineral content of the plant 12:07.400 --> 12:09.900 align:start position:27.5% line:79.33% size:47.5% to address specific health needs. 12:09.900 --> 12:13.233 align:start position:15% line:79.33% size:67.5% For example, you could grow vegetables with low potassium 12:13.233 --> 12:15.533 align:start position:30% line:79.33% size:37.5% for people with advanced kidney disease 12:15.533 --> 12:17.666 align:start position:27.5% line:79.33% size:40% who have trouble processing potassium. 12:17.666 --> 12:20.000 align:start position:25% line:79.33% size:45% Or you could boost the calcium, silicon, 12:20.000 --> 12:23.100 align:start position:20% line:79.33% size:60% and boron in the mineral solution to grow plants 12:23.100 --> 12:24.566 align:start position:15% line:84.67% size:67.5% that help with bone health. 12:24.566 --> 12:27.366 align:start position:32.5% line:79.33% size:35% This is all in investigation right now, 12:27.366 --> 12:29.900 align:start position:25% line:79.33% size:45% but is a promising thing for the future. 12:29.900 --> 12:32.133 align:start position:27.5% line:79.33% size:47.5% Thanks for checking out Freight Farms 12:32.133 --> 12:35.400 align:start position:27.5% line:79.33% size:45% to learn about the difference between soil-full 12:35.400 --> 12:37.400 align:start position:22.5% line:84.67% size:52.5% and soil-free farming 12:37.400 --> 12:39.766 align:start position:27.5% line:79.33% size:42.5% and how they both contribute to our health. 12:45.866 --> 12:48.333 align:start position:17.5% line:10% size:62.5% - [Announcer] Still ahead on "America's Heartland," 12:48.333 --> 12:51.500 align:start position:20% line:10% size:60% discover how lettuce and other leafy greens are grown 12:51.500 --> 12:54.333 align:start position:27.5% line:79.33% size:45% and harvested year round for bagged salads, 12:54.333 --> 12:56.366 align:start position:27.5% line:79.33% size:47.5% a ready-to-eat food that's exploded 12:56.366 --> 12:58.666 align:start position:12.5% line:84.67% size:75% in popularity in recent years. 12:58.666 --> 13:00.733 align:start position:27.5% line:79.33% size:45% But first, elevate your next gathering 13:00.733 --> 13:03.000 align:start position:22.5% line:79.33% size:55% with this easy-to-make appetizer. 13:03.000 --> 13:05.200 align:start position:22.5% line:79.33% size:52.5% We'll show you how to turn a wheel of brie 13:05.200 --> 13:08.266 align:start position:30% line:79.33% size:40% into a delicious mushroom pastry. 13:08.266 --> 13:10.866 align:start position:32.5% line:84.67% size:35% (upbeat music) 13:14.300 --> 13:16.933 align:start position:32.5% line:84.67% size:35% (upbeat music) 13:18.633 --> 13:21.333 align:start position:17.5% line:10% size:65% - I love an appetizer that looks like I tried really hard 13:21.333 --> 13:24.000 align:start position:20% line:10% size:60% to make it, but actually it was super simple. 13:24.000 --> 13:26.966 align:start position:25% line:79.33% size:50% Today we're making a mushroom brie bake. 13:26.966 --> 13:28.533 align:start position:15% line:84.67% size:70% It's wrapped in puff pastry. 13:28.533 --> 13:29.633 align:start position:35% line:84.67% size:27.5% It's gooey. 13:29.633 --> 13:31.633 align:start position:10% line:84.67% size:80% There's mushrooms hidden inside. 13:31.633 --> 13:32.633 align:start position:27.5% line:84.67% size:45% Let's get started. 13:32.633 --> 13:33.900 align:start position:30% line:84.67% size:40% For this recipe, 13:33.900 --> 13:37.866 align:start position:20% line:79.33% size:60% you'll need eight ounces of brown mushrooms. 13:37.866 --> 13:39.100 align:start position:25% line:84.67% size:50% They can be crimini. 13:39.100 --> 13:40.900 align:start position:20% line:84.67% size:60% They can be baby bellas. 13:40.900 --> 13:43.700 align:start position:30% line:79.33% size:42.5% I'm just going to do a nice thin slice 13:43.700 --> 13:46.600 align:start position:10% line:84.67% size:77.5% on each one of these mushrooms. 13:46.600 --> 13:50.200 align:start position:25% line:79.33% size:52.5% The secret ingredient today is balsamic vinegar. 13:50.200 --> 13:53.066 align:start position:22.5% line:79.33% size:52.5% When balsamic vinegar cooks, it gets sweeter, 13:53.066 --> 13:57.066 align:start position:22.5% line:79.33% size:52.5% and that's what makes this dish so, so special. 13:57.066 --> 13:59.133 align:start position:17.5% line:79.33% size:62.5% This looks like a massive pile of mushrooms. 13:59.133 --> 14:01.000 align:start position:27.5% line:79.33% size:47.5% It is, but when you cook mushrooms down, 14:01.000 --> 14:04.900 align:start position:10% line:79.33% size:77.5% they release a lot of moisture, and they shrink in volume. 14:04.900 --> 14:06.500 align:start position:30% line:79.33% size:42.5% And so you'll see this ends up being 14:06.500 --> 14:08.033 align:start position:32.5% line:79.33% size:35% just the right amount of mushrooms. 14:08.033 --> 14:10.666 align:start position:20% line:84.67% size:60% I have one shallot here. 14:10.666 --> 14:13.133 align:start position:12.5% line:84.67% size:75% We always strive for even cuts 14:13.133 --> 14:16.966 align:start position:25% line:79.33% size:45% so that everything cooks at the same pace. 14:16.966 --> 14:21.433 align:start position:25% line:79.33% size:52.5% First we'll add 1 1/2 tablespoons of butter. 14:21.433 --> 14:23.666 align:start position:20% line:84.67% size:60% Now the mushrooms go in. 14:23.666 --> 14:26.833 align:start position:20% line:79.33% size:60% Salting at the beginning draws out moisture, 14:28.066 --> 14:30.166 align:start position:22.5% line:79.33% size:50% and we can still get a nice brown on them. 14:30.166 --> 14:32.500 align:start position:17.5% line:79.33% size:65% Once they start to release some of their juices, 14:32.500 --> 14:34.466 align:start position:12.5% line:84.67% size:72.5% then I will add the shallots. 14:36.900 --> 14:38.200 align:start position:10% line:84.67% size:77.5% Once the mushrooms have shrunk, 14:38.200 --> 14:41.166 align:start position:25% line:79.33% size:50% it's time to add our final few ingredients. 14:41.166 --> 14:44.833 align:start position:27.5% line:79.33% size:45% So first we'll add three garlic cloves 14:44.833 --> 14:47.333 align:start position:15% line:84.67% size:70% microplaned right into here. 14:47.333 --> 14:50.166 align:start position:10% line:79.33% size:77.5% If you don't have a Microplane, you can just mince them. 14:50.166 --> 14:52.133 align:start position:12.5% line:84.67% size:72.5% I have three sprigs of thyme. 14:56.433 --> 14:57.300 align:start position:35% line:84.67% size:27.5% Rough chop. 15:00.500 --> 15:01.733 align:start position:32.5% line:84.67% size:35% Thyme goes in. 15:03.900 --> 15:07.566 align:start position:12.5% line:79.33% size:75% When the garlic is microplaned or minced like this, 15:07.566 --> 15:10.333 align:start position:27.5% line:79.33% size:45% it does not need a ton of time to cook. 15:10.333 --> 15:13.533 align:start position:25% line:79.33% size:47.5% So I have this on a very low temperature. 15:13.533 --> 15:18.566 align:start position:17.5% line:79.33% size:67.5% Let's season this with some pepper, teeny bit more salt, 15:19.566 --> 15:22.133 align:start position:30% line:79.33% size:37.5% and finally the balsamic vinegar. 15:25.433 --> 15:26.733 align:start position:27.5% line:84.67% size:47.5% Now let's assemble. 15:26.733 --> 15:31.533 align:start position:10% line:84.67% size:80% I have a 16-ounce wheel of brie. 15:31.533 --> 15:33.066 align:start position:25% line:84.67% size:50% This is quite large. 15:33.066 --> 15:35.966 align:start position:20% line:79.33% size:60% Usually you'll find them in eight-ounce sizes. 15:35.966 --> 15:38.733 align:start position:22.5% line:79.33% size:52.5% Because I want people to get straight 15:38.733 --> 15:41.233 align:start position:10% line:84.67% size:80% into the cheesiness of the brie, 15:41.233 --> 15:45.500 align:start position:22.5% line:79.33% size:52.5% I'm going to trim off the top part of the rind. 15:45.500 --> 15:49.533 align:start position:20% line:79.33% size:62.5% All that takes is a sharp knife, being very careful, 15:52.566 --> 15:53.966 align:start position:30% line:84.67% size:37.5% just like that. 15:53.966 --> 15:58.333 align:start position:20% line:79.33% size:60% Now we'll very carefully pile all of these mushrooms, 15:58.333 --> 16:01.466 align:start position:27.5% line:79.33% size:42.5% which have cooled slightly, right on top. 16:01.466 --> 16:02.733 align:start position:15% line:84.67% size:67.5% By the time they've cooled, 16:02.733 --> 16:05.866 align:start position:25% line:79.33% size:50% they almost start to stick to each other. 16:05.866 --> 16:07.433 align:start position:15% line:84.67% size:70% That's exactly what we want. 16:07.433 --> 16:12.500 align:start position:17.5% line:79.33% size:60% Gorgeous already, but we have to prep our puff pastry. 16:13.633 --> 16:15.166 align:start position:27.5% line:79.33% size:47.5% I have one sheet of puff pastry here. 16:15.166 --> 16:16.666 align:start position:22.5% line:84.67% size:52.5% It's already floured. 16:16.666 --> 16:19.100 align:start position:17.5% line:79.33% size:62.5% I'm just going to stretch it out a little bit more 16:19.100 --> 16:23.000 align:start position:17.5% line:79.33% size:62.5% so that it can fully wrap around this brie wheel. 16:23.000 --> 16:27.766 align:start position:15% line:79.33% size:70% Take the puff pastry, put it right on top like a blanket. 16:29.233 --> 16:32.900 align:start position:20% line:84.67% size:57.5% Okay, now flip it over. 16:35.200 --> 16:37.700 align:start position:27.5% line:84.67% size:47.5% And now wrap it up. 16:37.700 --> 16:39.366 align:start position:10% line:84.67% size:80% The benefit of doing it this way 16:39.366 --> 16:42.066 align:start position:22.5% line:79.33% size:55% is that it pretty much guarantees that none 16:42.066 --> 16:46.233 align:start position:22.5% line:79.33% size:57.5% of the cheese will come oozing out from the seams. 16:46.233 --> 16:48.700 align:start position:10% line:84.67% size:80% If it does, that's totally fine. 16:48.700 --> 16:53.666 align:start position:17.5% line:79.33% size:60% So just take a few extra moments to pinch any seams. 16:55.733 --> 16:58.800 align:start position:30% line:79.33% size:42.5% We'll transfer it to our baking sheet. 16:58.800 --> 17:00.566 align:start position:12.5% line:84.67% size:75% And I've prepared an egg wash, 17:00.566 --> 17:03.733 align:start position:10% line:84.67% size:77.5% which is just one egg scrambled 17:03.733 --> 17:05.700 align:start position:15% line:84.67% size:67.5% with a tablespoon of water. 17:05.700 --> 17:08.900 align:start position:25% line:79.33% size:52.5% At this point, I want to gently score the brie 17:08.900 --> 17:11.000 align:start position:27.5% line:79.33% size:47.5% to give it a little bit of dimension. 17:11.000 --> 17:14.066 align:start position:27.5% line:79.33% size:45% This goes into the oven 425 degrees 17:14.066 --> 17:17.500 align:start position:17.5% line:79.33% size:65% for about 20 minutes until it's nice golden brown, 17:17.500 --> 17:20.900 align:start position:22.5% line:79.33% size:50% a little puffed, and then we can enjoy it. 17:20.900 --> 17:25.933 align:start position:20% line:79.33% size:62.5% Look at how beautiful our mushroom brie bake came out. 17:26.733 --> 17:28.100 align:start position:17.5% line:84.67% size:65% It puffed up a little bit. 17:28.100 --> 17:32.800 align:start position:17.5% line:79.33% size:65% Our little scoring artwork turned out beautifully. 17:32.800 --> 17:35.566 align:start position:25% line:79.33% size:50% We'll transfer it to our serving plate. 17:37.233 --> 17:40.600 align:start position:12.5% line:84.67% size:75% And here I have some crackers. 17:40.600 --> 17:43.566 align:start position:27.5% line:79.33% size:45% This is also great with a baguette. 17:43.566 --> 17:46.366 align:start position:22.5% line:79.33% size:55% Let's cut into this to see how it turned out. 17:46.366 --> 17:47.233 align:start position:42.5% line:84.67% size:12.5% Okay. 17:49.000 --> 17:52.666 align:start position:20% line:79.33% size:57.5% Beautifully melted brie with the mushrooms, 17:52.666 --> 17:55.333 align:start position:27.5% line:79.33% size:45% and now all that's left to do is eat. 17:57.600 --> 18:00.166 align:start position:32.5% line:84.67% size:35% (upbeat music) 18:03.866 --> 18:05.733 align:start position:22.5% line:79.33% size:55% - [Narrator] Mushrooms might be small, 18:05.733 --> 18:08.433 align:start position:27.5% line:79.33% size:47.5% but they pack a big nutritional punch. 18:08.433 --> 18:12.466 align:start position:12.5% line:79.33% size:72.5% They bring a savory flavor to dishes like pizza and pasta 18:12.466 --> 18:14.633 align:start position:32.5% line:79.33% size:35% but are low in calories and sodium. 18:14.633 --> 18:16.833 align:start position:30% line:79.33% size:40% That reduces the need for extra salt, 18:16.833 --> 18:19.000 align:start position:27.5% line:79.33% size:45% keeping your blood pressure down. 18:19.000 --> 18:20.966 align:start position:12.5% line:84.67% size:75% Mushrooms contain antioxidants 18:20.966 --> 18:23.166 align:start position:27.5% line:79.33% size:45% that can lower the risk of cancer. 18:23.166 --> 18:26.900 align:start position:17.5% line:79.33% size:60% And mushrooms exposed to UV light have strong levels 18:26.900 --> 18:31.233 align:start position:17.5% line:79.33% size:65% of vitamin D, helping your body build strong bones. 18:31.233 --> 18:34.600 align:start position:20% line:84.67% size:57.5% (relaxing upbeat music) 18:37.000 --> 18:38.566 align:start position:25% line:79.33% size:47.5% - [Narrator] It may surprise you to learn 18:38.566 --> 18:42.800 align:start position:12.5% line:79.33% size:75% that the average American eats four or more salads a week, 18:42.800 --> 18:45.300 align:start position:20% line:79.33% size:60% and who leads the nation in growing the greens 18:45.300 --> 18:47.033 align:start position:10% line:84.67% size:77.5% that end up in your salad bowl? 18:47.033 --> 18:49.566 align:start position:22.5% line:79.33% size:52.5% - California is about 80% of all leafy greens 18:49.566 --> 18:51.100 align:start position:20% line:84.67% size:57.5% for the entire country. 18:51.100 --> 18:51.966 align:start position:27.5% line:84.67% size:42.5% It's significant. 18:51.966 --> 18:53.500 align:start position:27.5% line:10% size:47.5% Leafy greens are... 18:53.500 --> 18:57.133 align:start position:25% line:10% size:47.5% We have the perfect climate, weather, soil, 18:57.133 --> 19:01.366 align:start position:20% line:79.33% size:57.5% for the ability to grow regionally year round 19:01.366 --> 19:05.866 align:start position:15% line:79.33% size:67.5% and provide an abundance of leafy greens for our country. 19:05.866 --> 19:08.333 align:start position:20% line:79.33% size:60% - [Narrator] Jan Berk is the chief operations officer 19:08.333 --> 19:11.433 align:start position:22.5% line:79.33% size:55% for San Miguel Produce in Ventura County. 19:11.433 --> 19:14.133 align:start position:22.5% line:79.33% size:55% This farming operation grows a wide variety 19:14.133 --> 19:17.666 align:start position:22.5% line:79.33% size:55% of washed, bagged, and ready-to-use greens. 19:17.666 --> 19:21.033 align:start position:20% line:79.33% size:57.5% Jan came to agriculture after a career in newspapers, 19:21.033 --> 19:23.466 align:start position:25% line:79.33% size:50% joining her husband, Roy Nishimori, 19:23.466 --> 19:26.933 align:start position:22.5% line:79.33% size:55% who founded San Miguel Produce in the 1970s. 19:28.466 --> 19:31.466 align:start position:22.5% line:79.33% size:57.5% - [Garrett] In 1995, we started Coming Clean Greens. 19:31.466 --> 19:34.400 align:start position:27.5% line:79.33% size:42.5% It's the original fresh-cut cooking greens. 19:34.400 --> 19:37.133 align:start position:12.5% line:79.33% size:75% - [Narrator] Garrett Nishimori is Jan and Roy's nephew 19:37.133 --> 19:39.033 align:start position:12.5% line:84.67% size:75% and a fourth-generation member 19:39.033 --> 19:41.933 align:start position:30% line:79.33% size:40% of this Japanese American farming family. 19:41.933 --> 19:46.000 align:start position:15% line:79.33% size:65% He oversees the San Miguel operation as general manager. 19:46.000 --> 19:49.066 align:start position:20% line:79.33% size:57.5% Garrett came to farming after training as a chef. 19:49.066 --> 19:50.933 align:start position:12.5% line:84.67% size:75% His background was beneficial, 19:50.933 --> 19:54.300 align:start position:25% line:79.33% size:52.5% as San Miguel began a transition in the mid '90s 19:54.300 --> 19:57.100 align:start position:25% line:79.33% size:50% from commodity crops like celery and broccoli 19:57.100 --> 19:59.933 align:start position:22.5% line:79.33% size:55% to ready-to-use washed and bagged greens 19:59.933 --> 20:01.633 align:start position:20% line:84.67% size:57.5% for salads and cooking. 20:01.633 --> 20:02.766 align:start position:17.5% line:84.67% size:62.5% - We developed some kits. 20:02.766 --> 20:04.400 align:start position:12.5% line:84.67% size:75% We developed different blends, 20:04.400 --> 20:06.900 align:start position:17.5% line:10% size:65% and that's kind of where I guess my culinary background 20:06.900 --> 20:08.766 align:start position:27.5% line:10% size:42.5% kind of comes in, and it kind of helps, 20:08.766 --> 20:11.300 align:start position:12.5% line:10% size:72.5% you know, develop the type of flavors and stuff like that. 20:11.300 --> 20:13.133 align:start position:22.5% line:79.33% size:55% - [Narrator] Garrett's work in getting the greens 20:13.133 --> 20:15.400 align:start position:10% line:84.67% size:80% from field to market keeps alive 20:15.400 --> 20:18.700 align:start position:17.5% line:79.33% size:62.5% a family tradition dating back more than a century. 20:18.700 --> 20:23.733 align:start position:17.5% line:79.33% size:62.5% - So my great-grandfather immigrated here to California 20:24.900 --> 20:27.466 align:start position:20% line:79.33% size:57.5% to the Los Angeles area in 1905 from Japan, 20:27.466 --> 20:29.400 align:start position:27.5% line:79.33% size:40% and they started farming in that area. 20:31.033 --> 20:33.400 align:start position:15% line:79.33% size:65% - [Narrator] The Nishimori family had farmed in Japan, 20:33.400 --> 20:35.666 align:start position:10% line:84.67% size:80% bringing their skills to America 20:35.666 --> 20:38.133 align:start position:10% line:84.67% size:80% at the turn of the 20th century. 20:38.133 --> 20:40.000 align:start position:25% line:84.67% size:50% They were not alone. 20:40.000 --> 20:42.000 align:start position:15% line:84.67% size:67.5% At that time, more than 50% 20:42.000 --> 20:44.633 align:start position:22.5% line:79.33% size:52.5% of Japanese Americans working on the West Coast 20:44.633 --> 20:47.166 align:start position:12.5% line:84.67% size:72.5% were involved in agriculture. 20:47.166 --> 20:50.533 align:start position:10% line:84.67% size:80% World War II changed everything. 20:50.533 --> 20:52.800 align:start position:22.5% line:79.33% size:52.5% Thousands of Japanese American farms 20:52.800 --> 20:54.700 align:start position:15% line:84.67% size:70% were lost to the government, 20:54.700 --> 20:57.266 align:start position:20% line:79.33% size:60% and the Nishimoris, like thousands of others, 20:57.266 --> 20:59.233 align:start position:12.5% line:84.67% size:75% were sent to internment camps. 21:00.333 --> 21:01.800 align:start position:22.5% line:84.67% size:52.5% Farmers lost millions 21:01.800 --> 21:04.366 align:start position:22.5% line:79.33% size:52.5% of dollars when their properties were seized, 21:04.366 --> 21:08.233 align:start position:20% line:79.33% size:60% only a fraction of which was repaid in reparations. 21:08.233 --> 21:10.000 align:start position:20% line:84.67% size:60% California is still home 21:10.000 --> 21:12.933 align:start position:20% line:79.33% size:57.5% to a number of Japanese American-owned farms 21:12.933 --> 21:15.966 align:start position:22.5% line:79.33% size:55% but dramatically fewer than generations back. 21:18.033 --> 21:20.966 align:start position:20% line:84.67% size:60% - In the 1950s, in 1956, 21:20.966 --> 21:23.200 align:start position:22.5% line:79.33% size:50% my grandfather moved the family up to Oxnard 21:24.366 --> 21:26.533 align:start position:20% line:79.33% size:60% and just started growing more vegetables up here. 21:26.533 --> 21:29.833 align:start position:12.5% line:84.67% size:72.5% And then in 1976 is when Roy, 21:29.833 --> 21:31.933 align:start position:27.5% line:79.33% size:45% who's the owner of San Miguel produce, 21:31.933 --> 21:34.766 align:start position:27.5% line:79.33% size:45% he started growing vegetables in this region. 21:34.766 --> 21:37.333 align:start position:15% line:79.33% size:67.5% - [Narrator] Workers in the San Miguel fields will handpick 21:37.333 --> 21:41.366 align:start position:20% line:79.33% size:55% and harvest the farm's specialty crops year round. 21:41.366 --> 21:44.900 align:start position:25% line:79.33% size:50% The success of their ready-to-use bagged greens 21:44.900 --> 21:46.200 align:start position:22.5% line:84.67% size:52.5% prompted an expansion 21:46.200 --> 21:49.533 align:start position:27.5% line:79.33% size:47.5% of their production facilities in 2019. 21:49.533 --> 21:51.566 align:start position:15% line:84.67% size:70% And as with many businesses, 21:51.566 --> 21:53.633 align:start position:30% line:79.33% size:40% opportunities to reach new ethnic 21:53.633 --> 21:56.666 align:start position:17.5% line:79.33% size:62.5% and cultural markets have prompted product development. 21:56.666 --> 21:58.433 align:start position:15% line:79.33% size:67.5% - [Garrett] We have a brand called Jade Asian Greens, 21:58.433 --> 22:00.733 align:start position:32.5% line:79.33% size:35% and we do baby Shanghai bok choy. 22:02.033 --> 22:03.166 align:start position:10% line:84.67% size:80% And we're looking to expand that 22:03.166 --> 22:04.933 align:start position:27.5% line:79.33% size:42.5% into other of the Asian vegetables 22:04.933 --> 22:06.300 align:start position:27.5% line:79.33% size:40% and try to bring that more mainstream. 22:06.300 --> 22:09.200 align:start position:17.5% line:79.33% size:65% And you might see more bok choy in stores and menus 22:09.200 --> 22:10.900 align:start position:27.5% line:79.33% size:42.5% and meal kits and stuff like that. 22:10.900 --> 22:13.333 align:start position:17.5% line:79.33% size:65% - [Narrator] That consumer awareness has also brought 22:13.333 --> 22:16.733 align:start position:22.5% line:79.33% size:52.5% with it continued and greater attention to detail 22:16.733 --> 22:20.833 align:start position:17.5% line:79.33% size:60% in making sure that food products go from field to table 22:20.833 --> 22:23.700 align:start position:27.5% line:79.33% size:40% with food safety considerations in mind. 22:23.700 --> 22:25.600 align:start position:10% line:84.67% size:77.5% - How do we improve food safety 22:25.600 --> 22:30.300 align:start position:22.5% line:79.33% size:50% to ensure that we're providing the safest possible 22:32.166 --> 22:34.433 align:start position:27.5% line:84.67% size:47.5% food for consumers? 22:34.433 --> 22:37.133 align:start position:27.5% line:79.33% size:45% We feed our family these same greens, 22:37.133 --> 22:39.933 align:start position:22.5% line:79.33% size:50% and so, you know, we take that very seriously. 22:39.933 --> 22:41.833 align:start position:17.5% line:79.33% size:62.5% - [Narrator] Ready-to-use greens for salads 22:41.833 --> 22:44.366 align:start position:25% line:79.33% size:50% and cooking continue to play a major role 22:44.366 --> 22:47.166 align:start position:22.5% line:79.33% size:52.5% in America's consumer produce picture. 22:47.166 --> 22:50.433 align:start position:22.5% line:79.33% size:57.5% And Jan and Garrett say their agricultural efforts 22:50.433 --> 22:53.600 align:start position:25% line:79.33% size:52.5% give them a chance to impact healthy food choices. 22:55.000 --> 22:57.300 align:start position:15% line:79.33% size:67.5% - I think the most exciting thing is that we get 22:57.300 --> 23:00.133 align:start position:20% line:79.33% size:60% to promote fresh produce which is good for you. 23:00.133 --> 23:01.866 align:start position:27.5% line:79.33% size:45% You know, it's not processed food. 23:03.333 --> 23:05.800 align:start position:17.5% line:79.33% size:67.5% You know, almost everything that we promote as an industry 23:06.633 --> 23:08.066 align:start position:10% line:84.67% size:80% has some sort of health benefit. 23:08.066 --> 23:09.466 align:start position:15% line:84.67% size:67.5% And I think that's exciting 23:09.466 --> 23:11.600 align:start position:15% line:79.33% size:70% 'cause we're helping improve public health in America 23:11.600 --> 23:13.733 align:start position:15% line:84.67% size:70% by promoting these products. 23:13.733 --> 23:15.666 align:start position:22.5% line:79.33% size:52.5% - [Narrator] Jan Berk says San Miguel Produce 23:15.666 --> 23:19.700 align:start position:22.5% line:79.33% size:57.5% continues the Nishimori family's farming legacy, 23:19.700 --> 23:22.366 align:start position:30% line:79.33% size:42.5% but she adds that everyone associated 23:22.366 --> 23:25.933 align:start position:15% line:79.33% size:67.5% with the work here can take credit for its success. 23:25.933 --> 23:29.133 align:start position:12.5% line:79.33% size:72.5% - So I think that the success of the company is attributed 23:29.133 --> 23:31.600 align:start position:10% line:84.67% size:80% to the people that we have here. 23:31.600 --> 23:34.466 align:start position:15% line:84.67% size:70% And we've built a great crew 23:34.466 --> 23:37.500 align:start position:27.5% line:79.33% size:47.5% of people that have come along for the ride, 23:37.500 --> 23:40.500 align:start position:17.5% line:79.33% size:60% and they do a great job, and I'm very proud of them. 23:40.500 --> 23:42.266 align:start position:30% line:79.33% size:40% And some of them are family members, 23:42.266 --> 23:45.766 align:start position:20% line:79.33% size:57.5% and some of them aren't true blood family, 23:45.766 --> 23:47.100 align:start position:17.5% line:84.67% size:65% but they feel like family. 23:52.266 --> 23:55.500 align:start position:22.5% line:84.67% size:52.5% (gentle guitar music) 24:01.000 --> 24:02.300 align:start position:22.5% line:10% size:55% - Hi, I'm Paul Robins, 24:02.300 --> 24:03.666 align:start position:25% line:10% size:50% and here's something you may not have known 24:03.666 --> 24:05.133 align:start position:27.5% line:10% size:45% about agriculture. 24:05.133 --> 24:06.900 align:start position:17.5% line:10% size:62.5% We all like to think that we're making good choices 24:06.900 --> 24:08.800 align:start position:15% line:84.67% size:67.5% when it comes to our diets, 24:08.800 --> 24:10.300 align:start position:17.5% line:84.67% size:62.5% and the fact is, however, 24:10.300 --> 24:12.900 align:start position:17.5% line:79.33% size:62.5% most of us these days are consuming more soft drinks, 24:12.900 --> 24:14.800 align:start position:22.5% line:79.33% size:52.5% eating more fast food than ever before. 24:14.800 --> 24:18.166 align:start position:20% line:79.33% size:62.5% And this focus on what we eat has prompted a lot of us 24:18.166 --> 24:21.400 align:start position:25% line:79.33% size:50% to look at healthier alternatives in our daily diets. 24:21.400 --> 24:23.800 align:start position:27.5% line:79.33% size:45% That means cutting down on portions, 24:23.800 --> 24:25.200 align:start position:12.5% line:84.67% size:72.5% paying attention to calories, 24:25.200 --> 24:27.400 align:start position:32.5% line:79.33% size:35% and definitely loading our plates 24:27.400 --> 24:29.600 align:start position:32.5% line:79.33% size:37.5% with more fresh fruits and vegetables. 24:29.600 --> 24:33.533 align:start position:20% line:79.33% size:57.5% And while we're on that subject, let us talk lettuce. 24:34.366 --> 24:35.733 align:start position:15% line:84.67% size:70% If you dialed back the clock 24:35.733 --> 24:37.333 align:start position:10% line:84.67% size:80% to the turn of the 20th century, 24:37.333 --> 24:40.766 align:start position:15% line:79.33% size:67.5% lettuce would not be on the dinner plate in many homes. 24:40.766 --> 24:43.600 align:start position:22.5% line:79.33% size:57.5% Why? Well, you can only grow it in warmer weather. 24:43.600 --> 24:46.100 align:start position:20% line:79.33% size:60% It didn't ship very well before refrigeration, 24:46.100 --> 24:50.666 align:start position:15% line:79.33% size:70% and it didn't make it on any list of fan food favorites. 24:50.666 --> 24:53.000 align:start position:22.5% line:79.33% size:52.5% The good news is that most of us today eat 24:53.000 --> 24:55.533 align:start position:32.5% line:79.33% size:37.5% about 30 pounds of lettuce a year. 24:55.533 --> 24:57.333 align:start position:12.5% line:84.67% size:72.5% That is five times the amount 24:57.333 --> 25:00.466 align:start position:22.5% line:79.33% size:55% of lettuce the average American ate in 1900. 25:00.466 --> 25:02.933 align:start position:25% line:79.33% size:50% Some food historians claim that the lettuce 25:02.933 --> 25:05.433 align:start position:27.5% line:79.33% size:42.5% that we see today started out as a weed 25:05.433 --> 25:07.733 align:start position:27.5% line:79.33% size:47.5% in the lands of the Mediterranean basin. 25:07.733 --> 25:11.266 align:start position:17.5% line:79.33% size:60% Folks there were serving lettuce dishes 4,000 years ago. 25:11.266 --> 25:13.800 align:start position:25% line:79.33% size:47.5% We think of lettuce as a green vegetable, 25:13.800 --> 25:16.866 align:start position:17.5% line:79.33% size:65% but there are red, yellow, and blue-green varieties, 25:16.866 --> 25:19.500 align:start position:27.5% line:79.33% size:47.5% and you pretty much have to eat it fresh 25:19.500 --> 25:21.933 align:start position:30% line:79.33% size:40% since it doesn't freeze, dry, pickle, 25:21.933 --> 25:24.700 align:start position:30% line:79.33% size:42.5% or lend itself to canning very well. 25:24.700 --> 25:26.733 align:start position:27.5% line:79.33% size:47.5% There are four main types of lettuce, 25:26.733 --> 25:29.166 align:start position:30% line:79.33% size:40% butterhead, like a Boston and bibb. 25:29.166 --> 25:31.300 align:start position:27.5% line:79.33% size:42.5% Crisphead, that's your iceberg variety, 25:31.300 --> 25:35.366 align:start position:15% line:79.33% size:70% Loose-leaf and romaine, very popular in Caesar salads. 25:35.366 --> 25:36.733 align:start position:17.5% line:84.67% size:65% So what's the best lettuce 25:36.733 --> 25:39.033 align:start position:17.5% line:79.33% size:65% to sample if you're adding salads to your diet? 25:39.033 --> 25:41.100 align:start position:22.5% line:79.33% size:55% Nutritionists say that they're all low in calories, 25:41.100 --> 25:42.900 align:start position:17.5% line:84.67% size:62.5% but the darker the green, 25:42.900 --> 25:45.233 align:start position:20% line:79.33% size:57.5% the better for you when it comes to nutrients. 25:48.166 --> 25:49.633 align:start position:25% line:79.33% size:50% - [Announcer] That's it for this edition 25:49.633 --> 25:51.366 align:start position:17.5% line:84.67% size:62.5% of "America's Heartland." 25:51.366 --> 25:54.666 align:start position:22.5% line:79.33% size:55% For more stories, full episodes, and recipes, 25:54.666 --> 25:57.200 align:start position:15% line:84.67% size:70% visit americasheartland.org. 25:57.200 --> 25:59.666 align:start position:10% line:84.67% size:77.5% Or connect with us on Facebook. 25:59.666 --> 26:04.633 align:start position:15% line:79.33% size:70% ♪ You can see it in the eyes of every woman and man ♪ 26:06.066 --> 26:11.133 align:start position:20% line:79.33% size:62.5% ♪ In America's heartland, living close to the land ♪ 26:12.600 --> 26:17.033 align:start position:10% line:79.33% size:80% ♪ There's a love for the country and a pride in the brand ♪ 26:18.233 --> 26:23.100 align:start position:30% line:79.33% size:35% ♪ In America's Heartland, living close ♪ 26:24.700 --> 26:27.266 align:start position:25% line:84.67% size:50% ♪ Close to the land 26:27.266 --> 26:30.633 align:start position:35% line:74% size:32.5% - [Announcer] "America's Heartland" is made possible by... 26:30.633 --> 26:33.833 align:start position:22.5% line:84.67% size:52.5% (gentle upbeat music) 26:38.700 --> 26:41.300 align:start position:32.5% line:84.67% size:35% (bright music) 26:42.866 --> 26:45.433 align:start position:32.5% line:84.67% size:35% (upbeat music)