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IF YOU COOK IT, THEY WILL COME.
(Zimmern) OHH.
THIS IS HEAVEN.
NO, IT'S IOWA.
WELCOME TO THE MIDWEST.
IF IT'S GOT TINY LITTLE MARSHMALLOWS IN IT, YUMMO.
IF YOU THINK YOU KNOW WHAT IOWA TASTES LIKE...
OHH.
...THINK AGAIN.
THIS IS IOWA.
(ululating)
THAT'S RIGHT.
THE STATE FAMOUS
FOR ITS CORN FIELDS AND QUAINT SMALL TOWNS
IS EXPLODING WITH UNEXPECTED NEW FLAVOR...
WHEN I SAY THAT IS DYNAMITE, THAT IS DYNAMITE.
...KIMCHI WITH A KICK, SHEEP HEAD SUDANESE STYLE,
AND LOTS OF PIG... BEING MADE INTO CHARCUTERIE
AS GOOD AS ANYTHING IN EUROPE...
THAT HAS THAT WONDERFUL, HEALTHY, FERMENTED SMELL THAT I LOVE.
...AND SERVED UP AS SNOUTS, TONGUES, CHEEKS, AND BRAINS.
BRAIN HUSH PUPPIES -- NEXT MENU, MATT.
SMALL FAMILY FARMS ARE GETTING SCARCE,
AND A LOT OF SMALL FARMING TOWNS ARE FADING.
BUT IOWA IS BECOMING A FIELD OF DREAMERS,
INSPIRING CULINARY PIONEERS WHO ARE REDEFINING THIS REGION
FROM TOP...TO BOTTOM...
I LOVE TESTICLES.
...INSIDE AND OUT.
SHEEP LIVER AND STOMACH SUSHI.
I'M ANDREW ZIMMERN,
AND THIS IS "BIZARRE FOODS AMERICA."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
WHEN EARLY PIONEERS FIRST SETTLED IN IOWA
DURING THE MID 1800s,
SMALL FAMILY FARMS FLOURISHED.
BUT AS CORPORATIONS ROOTED THEMSELVES
IN IOWA'S AGRICULTURE LANDSCAPE,
MANY OF THE QUAINT COMMUNITIES
THAT ONCE DEFINED THIS PART OF AMERICA'S HEARTLAND ERODED.
LUCKILY, THERE'S A DIVERSE CROP OF TRAILBLAZERS
REINVENTING IOWA, BRINGING NEW COLOR AND CHARACTER...
WHEN I SAY THAT YOU HAVE THE SWEETEST, SALTIEST NUT BRINE
I'VE EVER TASTED, I'M NOT LYING.
...TO MIDWEST CUISINE.
HERE THEY'RE PUTTING THEIR TALENTS, PASSIONS,
AND IN SOME CASES, THEIR PIGS TO THE TEST.
DON'T GET CLOSE TO THAT ONE.
HERCULES?
YEAH.
MEET CARL BLAKE, THE OWNER
OF RUSTIK ROOSTER FARM OUTSIDE WAVERLY, IOWA.
A FORMER COMPUTER ENGINEER,
CARL NOW FOCUSES ON A NEW KIND OF PRODUCT DEVELOPMENT.
HIS MISSION -- TO CROSSBREED
THE PERFECT AND MOST DELICIOUS PIG IN AMERICA,
ONE WITH THE IDEAL BALANCE OF FAT AND LEAN MEAT.
CARL'S RAGING RUSSIAN BOAR, HERCULES,
IS HALF OF THE EQUATION.
YOU SORT OF WANT YOUR ALPHA MALE
TO BE LEAN, MEAN, AND AGGRESSIVE.
YES.
YOU PUT 10 SOWS IN HEAT IN THERE,
AND HE'LL BREED THEM BEFORE YOU GET THE DOOR SHUT.
GOD BLESS HIM.
HE'S KIND OF LIKE THE RON JEREMY OF BREEDING PIGS.
WITH HELP FROM HERCULES AND LOTS OF EXPERIMENTING,
CARL DEVELOPED THESE --
AN AMERICAN VERSION OF THE GERMAN SWABIAN-HALL PIG.
AND I CALL IT THE IOWA SWABIAN-HALL
BECAUSE THAT'S OUR VERSION OF IT.
I'D KIND OF TIP MY HAT TO THE GERMANS,
BUT THEY WOULDN'T LET ME HAVE ONE OF THOSE PIGS
TO BRING THEM TO THE UNITED STATES, SO WE CREATED OUR OWN.
THEY DON'T LOOK LIKE A TYPICAL IOWA PIG
AND DON'T EAT LIKE ONE, EITHER.
WHAT THE HECK IS THIS THING?
THIS IS A HYDROPONIC GROWING CHAMBER.
IT TAKES SEED AND TURNS IT INTO FEED IN SIX DAYS.
THIS IS CARL'S ASSOCIATE,
DAVID OBERST FROM ALL SEASON GREENS.
HIS PORTABLE GROWING SYSTEM DEMONSTRATES
HOW BARLEY SEEDS LIKE THIS
TURN INTO EDIBLE GRASS MATS LIKE THESE
IN LESS THAN A WEEK.
IT GUARANTEES CARL'S PIGS A HIGH-QUALITY DIET.
THIS MAKES SO MUCH SENSE BECAUSE THE ROOTS AND SHOOTS
ARE AS MUCH FOOD AND NUTRIENTS
AS THIS, JUST DIFFERENT TYPES.
THEY GET TO EAT EVERYTHING.
THEY GET TO EAT THE SEED. THEY GET TO EAT THE ROOT MASS.
THEY GET TO EAT IT.
AND WHEN YOU POP A SEED OPEN, IT POPS LIKE A ZIT
BECAUSE THAT'S ALL OF THE NUTRIENTS THAT'S STILL IN IT.
THAT IS SUPER-ATTRACTIVE.
WELL, I'M SORRY.
NO, NO, YOU HAVE A REALLY SEXY WAY OF TALKING ABOUT FOOD.
THESE EDIBLE GREENS CAN ALSO BE BLENDED
FOR HUMAN CONSUMPTION.
HERE'S THE ANIMAL APPLICATION.
YOU'RE SAYING THAT THIS IS THE HUMAN-FEED APPLICATION.
YES, SO THAT'S AZUKI, MUNG,
ALFALFA, PARSLEY, AND CLOVER.
RADISH.
(Blake) IT'S UNBELIEVABLE.
HOW MANY DAYS HAS THIS BEEN GROWING?
THAT'S ONLY BEEN GROWING FOR 3 1/2.
AND THERE ARE PEOPLE HUNGRY ALL OVER THE WORLD.
THIS IS RADICAL.
THE REVOLUTIONARY FEEDING SYSTEM PRODUCES
DELICIOUS, PROTEIN-DENSE, AND AFFORDABLE GREENS
THAT ARE GOOD FOR THE PLANET, LET ALONE THESE PIGS,
ALL YEAR 'ROUND.
THERE YOU GO.
JUST LISTEN TO THE SOUND OF THE EATING.
YEAH.
IT CERTAINLY DOESN'T SOUND
LIKE DRY, DEAD MATTER THAT THEY'RE FEEDING ON.
UNBELIEVABLE.
BY BREEDING AND FEEDING WHAT HE CONSIDERS THE UBER PIG,
CARL IS WINNING FANS AMONG CHEFS
THROUGHOUT THE MIDWEST AND BEYOND.
DANIEL FOX AND JASON VEAL
ARE AMONG THOSE PROS WHO CAME TO CARL'S FARM TODAY
TO COOK ONE OF THESE BEAUTIFUL BEASTS.
THEY JOIN CARL AND HIS SON, SEAN,
TO HELP DISPATCH THE ANIMAL
WITH THE HELP OF A STIFF BELT OF 151-PROOF GRAIN ALCOHOL.
SO, WHAT WE DO IS WE SHOOT IT UP WITH SOME EVERCLEAR,
AND SO MUCH
BASED UPON THE WEIGHT AND THE PERCENTAGE OF ALCOHOL.
BASICALLY.
YOU'RE PUTTING THE PIG OUT OF ITS MISERY,
LETTING ITS LAST MOMENTS BE PLEASANT.
AND BY SLITTING ITS THROAT
AND INDUCING THE HEART ATTACK FROM IMMEDIATE BLOOD LOSS,
IT ACTUALLY HELPS PURGE THE ANIMAL.
THAT'S EXACTLY WHY.
AND IT'S VERY, VERY, VERY HUMANE.
AS THE PIG PASSES,
ITS BLOOD IS COLLECTED FOR A SAUSAGE TO BE SERVED LATER,
ALONG WITH PRACTICALLY EVERY OTHER PART OF THE ANIMAL,
AT A COMMUNITY POTLUCK DINNER.
SO WHILE THE 60-POUND PIG IS CLEANED...
IT'S A BEAUTIFUL ANIMAL.
...THE TEAM PREPARES
TO COOK TONIGHT'S FEAST WITH THE HELP
OF THREE-TIME MEMPHIS IN MAY BARBECUE CHAMP CRAIG BELL
FROM BIG HATT GOURMET.
AND I GET TO SEE FIRSTHAND WHAT MAKES THESE PIGS SO SPECIAL.
NOW THAT WE'RE ACTUALLY INSIDE IT, YOU CAN SMELL IT.
YOU CAN SEE THE COLOR OF THE MEAT, THE COLOR OF THE FAT.
THIS BABY HAS BEEN OPEN FOR ABOUT FOUR MINUTES,
BUT JUST FEEL THE FAT.
IT'S UNBELIEVABLE.
DOES IT FEEL GREASY, THOUGH?
NO, IT'S LIKE A VELVET PILLOW.
SO I'VE GONE FROM BEING MILDLY EXCITED TO EXCITED
TO NOW FULLY RAGING FOOD ***.
(laughter)
ONCE THE SKIN IS REMOVED,
GUTTING THE SOW TAKES PRECISION, PATIENCE,
AND THE FARM'S RESIDENT EXPERT.
YOU CAN TELL THINGS ARE GETTING REALLY SERIOUS
'CAUSE UNCLE DALE HAS SHOWED UP.
WHEN WE GREW UP ON THE FARM,
DAD SAID WE EAT EVERYTHING BUT THE SQUEAL.
AND WE DID.
NICE JOB, GUYS.
LOOK AT HOW BEAUTIFUL THAT LIVER IS.
CAN I SEE THAT?
(Fox) ABSOLUTELY.
(sniffs) MMM.
YOU GOT IT? I WON'T CUT YOU.
OKAY. YOU'RE GOING TOP WAYS.
YEAH.
THAT IS THE CLEANEST, BEST-TASTING LIVER
THAT I'VE EVER HAD.
IT ALREADY TASTES LIKE COOKED LIVER.
THAT'S WHAT'S SO STAGGERING.
UNLIKE THE MILLIONS OF PIGS
CRAMMED INSIDE CROWDED CONCRETE STALLS
OF IOWA'S FACTORY FARMS,
CARL'S PRIZED AND PAMPERED SWABIAN-HALL HOGS
EMBODY THE RICH FLAVORS OF IOWA'S PAST
AND EXEMPLIFY WHAT IT COULD TASTE LIKE AGAIN.
WHEN PEOPLE THINK OF IOWA,
THAT'S WHAT THEY SHOULD THINK OF.
THEY SHOULD BE ABLE TO TASTE IT THE SAME WAY
WHEN I SAY "NEW ORLEANS,"
YOU CAN TASTE THAT PART OF THE WORLD.
THERE'S MUCH WORK REQUIRED
TO PULL OFF TONIGHT'S FARM-TO-TABLE FEAST,
BUT A PAIR OF FRESH KIDNEYS
ARE BEGGING TO BE SAVORED NOW.
DO YOU HAVE ANY ROSEMARY?
THESE WILL GRILL BEAUTIFULLY WITH SALT AND HERBS
NESTLED IN SLICES
OF THE IOWA SWABIAN-HALL'S PRECIOUS LEAF LARD.
WELL, FIVE, SIX MORE MINUTES, AND WE CAN EAT THOSE.
MEANWHILE, OTHER CUTS FROM OUR PIG
WILL BE SEASONED AND STUFFED
INSIDE THE CLEAN, GUTTED, AND DEBONED HOG,
PORCHETTA-STYLE.
SO WE HAVE HEARTS AND LIVER THAT WE JUST HARVESTED.
WE'RE GOING TO PUT RINDS, LOINS RIGHT DOWN THE MIDDLE.
NOW YOU'RE GETTING VERY, VERY DIRTY.
(Blake) WHEN WE COOK THEM,
WE GET JUICE IN THE BOTTOM OF OUR PAN.
WHEN YOU EAT A TENDERLOIN FROM HERE, THE JUICE RUNS OUT OF YOUR MOUTH.
AND THAT WAS WHAT WE WERE TRYING TO DO -- JUST MAKE A BETTER PIG.
YOU KNOW, IT TASTES LIKE GRANDPA AND GRANDMA HAD.
(indistinct conversations)
THIS IS GREAT.
SALUT.
ALONG WITH THE SHARP, METALLIC FLAVOR
YOU ALWAYS GET WITH FRESH KIDNEYS,
THESE TASTE ESPECIALLY GOOD BECAUSE OF THE INTENSE FLAVOR
OF THE SWABIAN-HALL LARD THEY'RE COOKED IN.
IT'S AWESOME.
THE KIDNEYS ARE JUST THE WARM-UP.
THE MAIN EVENT WILL BE
WHEN THAT WHOLE HOG COMES OUT OF THE COOKER,
AND WE'LL ALL BE TASTING HEART, LIVER,
AND ALL THE OTHER GOODIES INSIDE.
(Zimmern) LITTLE BITS OF OFFAL.
AWFUL, YEAH.
AND FROM HERE, I CAN FOLLOW THE TRAIL OF CARL'S PIGS
AND SEE UNEXPECTED PARTS TURNING UP ON THE MENU
OF A SMALL-TOWN DINER.
BRAINS AND FERMENTED VEGETABLES --
ANYONE WANT FRIES WITH THAT?
IN IOWA, THERE ARE MORE PIGS THAN PEOPLE,
AND THOUGH ALMOST 100 MILLION HOGS
ARE BROUGHT INTO THE REGION
JUST TO BE PROCESSED BY FACTORY FARMS,
SOME SPECIAL BREEDS ARE BEING RAISED
BY SMALL-SCALE FARMERS LIKE CARL BLAKE.
CARL'S UNIQUELY ENGINEERED IOWA SWABIAN-HALL PIGS
WILL BE THE MAIN ATTRACTION AT A COMMUNITY POTLUCK SUPPER.
THIS IS A MAGICAL PIG SPECIES.
WHILE THIS DEBONED AND STUFFED PORCHETTA ROASTS,
TWO PIGLETS ARE ALSO PUT ON THE CHOPPING BLOCK, SO TO SPEAK.
IT'S COMMON PRACTICE FOR MALE PIGS OF ALL BREEDS
TO BE CASTRATED BEFORE PUBERTY.
THE PIGS GENERATE SUCH AN INTENSE SMELL
THAT IT GOES INTO THE MEAT.
SO YOU CASTRATE THEM TO PREVENT
THAT HORMONE AND EVERYTHING FROM BEING IN THERE.
IT'S CALLED PIG TAINT.
IF YOU LEAVE IT ON THERE, AND WE GO AND BUTCHER THEM
AND WE HAND YOU THAT PIG, YOU'RE GONNA GO,
"WHAT'S WRONG WITH THIS PIG?"
ALL RIGHT, HERE WE GO.
THE PIGLET'S LOSS IS OUR GAIN --
A DELICIOUS AFTERNOON SNACK.
HOW DO YOU GUYS USUALLY COOK THEM UP?
LET'S DO IT.
NO SURPRISE -- UNCLE DALE IS THE MASTER *** CHEF.
HE SOAKS THEM IN HIS SPECIALLY PREPARED BRINE
MADE WITH BROWN SUGAR AND CURING SALT
BEFORE BREADING AND FRYING.
(Zimmern) I LOVE TESTICLES.
WHEN YOU HAVE THEM THIS FRESH, THIS TASTES LIKE VEAL.
IT'S DELICIOUS.
THAT NUT BRINE IS A DIFFERENCE-MAKER
BECAUSE IT ALMOST GIVES IT A SLIGHT HAMMY TASTE TO IT.
(Dale) IT'S NOT GONNA HURT YOU TO DRINK A LITTLE BIT.
THIS IS CALLED HOW YOU WIN EMMYS.
IT'S GOT A...
WHEN I SAY THAT YOU HAVE
THE SWEETEST, SALTIEST NUT BRINE I'VE EVER TASTED,
NOPE, IT IS.
ALL JOKING ASIDE, THERE'S A LOT OF CARE
GOING INTO THE FOOD BEING PREPARED TODAY,
AND IT'S MOST APPARENT WHEN WE GET OUR FIRST LOOK
AT WHAT'S BEEN ROASTING INSIDE THE GRILL.
(Zimmern) NO WAY.
(gasps) YOU GOT TO BE KIDDING ME.
THANKS TO THE HIGH FAT CONTENT
OF CARL'S IOWA SWABIAN-HALL PIGS,
THEIR SUCCULENCE IS EVIDENT INSIDE AND OUT.
THAT, MY FRIENDS, IS BUTT JUICE.
HOW OLD WAS THE PIG?
YOU MEAN BEFORE IT WAS DEAD?
YES, BEFORE IT WAS DEAD.
THAT PIG THERE WAS 4 1/2 MONTHS OLD.
YEAH.
AND YEARS OF BREEDING AND THINKING
AND FINDING THE BEST PEOPLE IN THE WHOLE DAMN WORLD.
YOU SEE IT RIGHT HERE.
THE PIG'S RAISED ON THIS FARM,
THESE GUYS PREPARE IT, THIS GUY COOKS IT.
THAT'S A PORCINE DREAM TEAM.
SERIOUSLY.
THERE'S PLENTY OF PIG TO GO AROUND.
SO CARL'S FAMILY, FRIENDS, AND NEIGHBORS GATHER
AT THE SITE OF THE TOWN'S HISTORIC POOR FARM
FOR A COMMUNITY POTLUCK.
WELCOME TO THE MIDWEST.
IF IT'S GOT TINY LITTLE MARSHMALLOWS IN IT, YUMMO.
THERE'S ALSO PLENTY OF HOMEMADE SALADS AND HOT DISH,
TRADITIONALLY A MIX OF WHATEVER ODDS AND ENDS
A MOM HAS ON HAND TO FEED A BIG FAMILY.
IT SMELLS LIKE IT HAS TUNA FISH IN IT, WITH CORN FLAKES ON TOP.
(sniffs)
YES, INDEEDY.
MMM.
SHARING A TABLE WITH CARL'S MOTHER AND CLOSE FAMILY FRIENDS
OFFERS A REMINDER
THAT ONE PERSON'S WEIRD IS ANOTHER'S WONDERFUL.
I'M NOT SURE WHY EVERYBODY SAYS
THAT ALL THE THINGS THAT I EAT ON MY TRIPS ARE WEIRD
WHEN THERE'S CABBAGE SALAD
WITH BROKEN-UP PIECES OF UNCOOKED RAMEN NOODLES.
WONDERFUL. ONE OF MY FAVORITES.
THE MAIN EVENT IS
CARL'S GORGEOUS ROASTED IOWA SWABIAN-HALL,
STUFFED WITH SAUSAGE, THE PRIME CUTS, AND ORGANS.
OH!
YOU TELL ME IF IT'S GOOD.
NO.
YUM?
IT'S AN ENTIRE PIG *** OUT AND STUFFED BACK IN,
SO YOU CAN SEE THESE ARE LITTLE BITS OF THE BACK STRAP
AT THE START OF THAT, SAUSAGE,
THIS IS BRINED LOIN FROM ANOTHER HOG
THAT'S PUT IN THERE, AND LITTLE BITS OF OFFAL.
OF WHAT? OFFAL?
AWFUL, YEAH.
WHAT?
YOU'RE THE ONE THAT'S EATING
UNCOOKED RAMEN NOODLES IN THEIR CABBAGE SALAD.
YOU SHOULDN'T TALK.
OKAY, SO MAYBE NOT EVERYONE IN IOWA
WAS READY TO EAT EVERYTHING BUT THE SQUEAL,
BUT NO ONE CAN DENY THE OFF-THE-CHARTS SUCCULENCE
OF THE MEAT THESE PIGS PRODUCE.
IT'S NOT SWINEY AT ALL. IT'S NOT GREASY.
IT EATS LIKE VEAL,
AND IT'S SWEET, AND IT'S NUTTY.
IT'S AS GOOD AS FOOD GETS.
OH, MY GOSH. WHAT'S THIS?
BLOOD SAUSAGE, HEADCHEESE THAT WE STUFFED
INSIDE OF A CECUM FROM THE PIG KILL TODAY.
(laughter)
IN MY BACK POCKET IS MY WALLET.
IF IT ALL ENDS TODAY FROM EATING TOO MUCH,
I WANT YOU TO CALL MY FAMILY.
INTRODUCE YOURSELF. BE NICE.
DO YOU KNOW WHAT? I'M TALKING TO THE WRONG PERSON.
IN MY WALLET, IN MY BACK POCKET, CALL MY...
WOW.
THAT'S REALLY NICE.
CARL AND HIS CREW HAVE A LOT TO BE PROUD OF TODAY,
AND I FEEL LUCKY TO HAVE SPENT THE DAY WITH AN INNOVATIVE FARMER
ASPIRING TO PRODUCE PORK THAT COULD REDEFINE IOWA.
THAT IS JUST AN INCREDIBLE, INCREDIBLE ANIMAL.
THANK YOU. THANK YOU SO MUCH.
ONCE THE WHOLE WORLD IS EATING IT,
YOU'RE GONNA SEE 5-YEAR-OLDS AND 7-YEAR-OLDS
ALL OVER THE WORLD WEARING GREEN T-SHIRTS
WITH OVERALLS WITH JUST ONE STRAP.
THERE'S A REASON WHY I WEAR IT THAT WAY,
BUT I WON'T TELL YOU.
FASHION.
I'M A FASHIONISTA. THAT'S ME.
CARL IS PART OF A FOOD-FASHION TREND
THAT'S TURNING UP
IN UNEXPECTED PLACES AROUND THIS STATE...
LIKE THE LOCAL RESTAURANT IN THIS LITTLE TOWN.
CARL.
YEAH.
COME ALONG AND DISCOVER
WHY THE BLUE-PLATE SPECIAL
AIN'T WHAT IT USED TO BE.
IT'S ALMOST LIKE YOU'RE PUTTING YOUR OWN HOT SAUCE
ON A LITTLE BRAIN HUSH PUPPY.
BRAIN HUSH PUPPIES -- NEXT MENU, MATT.
AS ONCE-THRIVING FARM COMMUNITIES OF IOWA
RESHAPE THEMSELVES,
MANY MOM-AND-POP MARKETS AND OLD-TIMEY FOOD JOINTS
HAVE HAD TO CLOSE UP SHOP.
FORTUNATELY, A FEW ENDURE, AND IN SOME CASES,
THEIR POPULARITY EXTENDS WELL BEYOND THEIR CITY LIMITS.
B&B IN DES MOINES IS ONE SUCH SURVIVAL STORY.
FAMILY-OWNED AND -OPERATED SINCE 1922,
BROTHERS JOE AND JOHN JR. ARE THE THIRD GENERATION TO RUN
B&B's OLD-FASHIONED GROCERY STORE, MEAT MARKET, AND DELI.
I'LL GET THE LARGE PORK SANDWICH, BREADED.
WHAT WOULD YOU LIKE ON THAT?
LIGHT ON THE MUSTARD, HOT PEPPERS, PLEASE.
B&B's PORK TENDERLOIN IS FAMOUS THROUGHOUT THE MIDWEST.
IT'S MADE FROM FRESH CUTS OF PORK HANGING IN THE BACK ROOM.
ONCE THE MEAT IS POUNDED OUT, BREADED, AND DEEP-FRIED,
IT STRETCHES OVER THE SIDES OF THE BUN
LIKE A MEAT-TASTIC U.F.O.
MY FAVORITE.
IF IT DOESN'T LOOK LIKE THAT, SOMETHING'S WRONG.
AT B&B, MORE IS MORE.
AND IN TYPICAL MIDWEST STYLE,
THE BEST SIDE DISH FOR A DEEP-FRIED PORK TENDERLOIN
IS DEEP-FRIED ANYTHING ELSE.
I'M MAKING SOME PEPPER-CHEESE BALLS, TOO,
I'M GONNA THROW IN THERE FOR YOU.
WANT YOU TO TRY THEM.
PEPPER-CHEESE BALLS.
IT'S OUR PEPPERED CHEESE
THAT WE'VE BREADED, AND WE DEEP-FRY THEM.
YEAH, YEAH.
I MEAN, NOTHING SPECIAL, BUT...
BUT YOU KNOW SOMETHING?
YOU GUYS LIVE AND WORK IN IOWA, RIGHT?
(Joe) OUR WHOLE LIFE.
I LIVE AND WORK IN MINNESOTA, OKAY?
UP HERE, IN OUR PART OF HEAVEN...
GOD'S COUNTRY.
...WE PUT CHEESE INTO LITTLE BALLS,
AND WE DEEP-FRY THEM.
AND I SHOULD TELL YOU THAT THIS IS A CHILDREN'S PORTION.
(laughter)
THESE ARE GOOD. HAVE YOU TRIED ONE?
TRY ONE OF THESE.
THE GREAT THING ABOUT BEING AT B&B --
WELL, IT'S THE GREAT THING ABOUT BEING IN IOWA, IN GENERAL --
YOU HAND SOMEBODY A FRIED PIECE OF CHEESE,
NOBODY SAYS, "OH, NO, THANK YOU."
CALORIE COUNTERS, BEWARE.
THE OVER-THE-TOP PORTIONS AT B&B WILL TIP THE SCALES.
GREAT SANDWICH.
PEOPLE ALWAYS ASK ME WHAT THIS IS LIKE --
YOU KNOW, THE POOR MAN'S CHICKEN-FRIED STEAK --
MAKE SENSE?
BUT IT'S A GREAT WAY TO DEAL WITH PORK TENDERLOIN.
SUPER-FRESH, POUNDED OUT,
BREADED, CRISPY ON THE OUTSIDE,
SWEET AND WHOLESOME ON THE INSIDE.
THIS, TO ME, TASTES LIKE IOWA.
IF THE PORK TENDERLOIN AT B&B
EMBODIES OLD-SCHOOL IOWA GOODNESS,
THEN THE DISHES AT LINCOLN CAFé OFFER AN EDUCATION
IN WHAT IOWA COULD TASTE LIKE.
MMM.
GOOD.
MOUNT VERNON IS THE KIND OF IDYLLIC SMALL TOWN
EVERYONE LIKES TO IMAGINE BUT IS INCREASINGLY HARD TO FIND --
CHARMING HOMES, CENTURY-OLD BUILDINGS,
AND LOCALLY OWNED BUSINESSES,
INCLUDING ONE THAT LURES PATRONS
FROM WELL BEYOND THE CITY LIMITS.
MEET MATT STEIGERWALD,
THE EXECUTIVE CHEF AND OWNER OF LINCOLN CAFé.
OVER THE PAST 11 YEARS, MATT TURNED HIS DIVERSE CLIENTELE
INTO ADVENTUROUS EATERS,
THANKS TO DAILY SPECIALS
INCLUDING A MINT PUREE WITH SWEET CORN,
ROASTED HERITAGE PORK BRAINS, AND FERMENTED SPRING ONION.
ANYONE WHO'S LOOKING AT THIS -- IF I TOLD THEM THAT WE WERE
IN A SWANKY NEW YORK OR L.A. OR SAN FRANCISCO RESTAURANT,
THEY WOULD SAY, "OH, YEAH, I RECOGNIZE THAT."
RIGHT, RIGHT.
DO YOU EVER HAVE PUSH-BACK FROM CUSTOMERS?
AT FIRST, PROBABLY HALF THE PEOPLE COMING IN THE DOOR
WOULD GAWK AT THE SPECIALS ON THE BOARD AND GO,
"LET'S GO TO THE BAR NEXT DOOR,"
AND THEN COMING BACK FOR THE BURGER AND FRIES.
AND 11 YEARS LATER, THEY'RE GETTING BRAINS WITH KIMCHI.
MATT MANAGES TO EASE DINERS
OUT OF THEIR COMFORT ZONE AND INTO THESE DISHES
BY COOKING WITH FAMILIAR INGREDIENTS
LIKE PORK, CORN, ONION, AND MINT.
BUT NO MATTER HOW CREATIVE HIS TEAM GETS,
ONE SIMPLE RULE RULES AT LINCOLN CAFé.
IT STILL HAS TO BE DELICIOUS.
SOMETIMES WHEN WE DO A LOT OF THE TECHNIQUE,
YOU LOSE THE IDEA THAT IT'S GOT TO BE DELICIOUS.
AND FOR MATT, THERE'S NOTHING MORE DELICIOUS
THAN THE FLAVORS OF IOWA.
CARL.
YEAH.
IT'S EASY TO BE A FAN OF CARL BLAKE'S HERITAGE HOGS,
BUT MATT TAILORS HIS MENU
TO WHAT ANY LOCAL GROWER AND FARMER HAS TO SELL.
WHEN A FARMER SHOWED UP WITH A SLEW OF SPRING ONIONS IN MAY,
MATT BOUGHT THE WHOLE LOAD AND JARRED THEM RIGHT UP
WITH GARLIC, SALT, SHRIMP PASTE, AND KOREAN CHILIES.
AFTER A FEW MONTHS OF FERMENTATION,
THIS KIMCHI IS READY TO GO.
WHAT MAKES IT, QUITE FRANKLY,
IS THE DRIZZLE OF THE KIMCHI JUICE --
THAT LITTLE BIT EXTRA.
IT'S ALMOST LIKE YOU'RE PUTTING YOUR OWN HOT SAUCE
ON A LITTLE BRAIN HUSH PUPPY.
YEAH. BRAIN HUSH PUPPIES -- NEXT MENU, MATT.
BRAIN HUSH PUPPIES COULD BE A BIG HALLOWEEN TREAT OUT FRONT.
LIKE, A WHOLE LITTLE STAND, LITTLE SATELLITE STATION.
YOU NEVER KNOW WHAT WILL INSPIRE MATT AND HIS TEAM,
BUT IT ALMOST ALWAYS STARTS WITH FAMILIAR IOWA FLAVORS,
LIKE IN THEIR 'NDUJA SAUSAGE ON TOASTED HOUSE BREAD
WITH BASIL AND PRESERVED ORANGE PEEL.
IT'S SPICY. GOT TO BLOW ON IT.
IT IS. YEAH, IT'S HOT.
THIS IS GREAT PRODUCT.
YEAH, IT IS.
BREAD -- SUPERB.
THAT MAY BE MY FAVORITE NEW CONDIMENT --
PRESERVED ORANGE, BASIL, ONION.
THAT'S OUT OF SIGHT.
YEAH, IT WAS DELICIOUS.
WHAT DID YOU THINK OF THAT?
GREAT.
YOU?
WELL, LIKE, I THINK IT WAS COOL --
NO, NO, NO, NO.
IT'S LIKE THE DOWNER SOCIETY.
NO, I LOVE IT.
I'M JUST TELLING YOU RIGHT NOW
ALL I DO IS TRAVEL AROUND THE WORLD AND EAT.
AND I'VE BEEN DOING IT FOR A LONG, LONG TIME
AT A REALLY HIGH LEVEL.
AND WHEN I SAY THAT IS DYNAMITE, THAT IS DYNAMITE.
NO, I THINK IT'S DELICIOUS. BUT YOU KNOW WHAT?
REALLY, TO BE HONEST, I THINK THESE GUYS
MAKE A LOT OF DISHES GREAT EVERY DAY,
AND I THINK THIS IS ON PAR WITH WHAT I EXPECT.
MATT'S DOWN-TO-EARTH WORK ETHIC AND DEMAND FOR EXCELLENCE
SHOWS ON THE PLATE --
ANOTHER REASON LINCOLN CAFé IS A HIT
WITH FARMERS, PROFESSORS, AND FOLKS IN BETWEEN.
JUST LIKE THE LOCAL FARMERS
RESPONSIBLE FOR THE FOOD THEY COOK,
THE GUYS AT LINCOLN CAFé
AND AT B&B GROCERY, FOR THAT MATTER,
ARE HOPING THEIR PRODUCTS SPEAK FOR THEMSELVES.
WELL, I THINK YOU MAY HAVE IT.
THE SAME THING IS TRUE FOR PEOPLE
BRINGING A WHOLE NEW WAY OF MAKING MEAT TO IOWA...
SO MANY PEOPLE HAVE A PROBLEM EATING TRIPE.
THEY DON'T LIKE THE GAMEY, FECAL QUALITY THAT IT OFTENTIME HAS.
...AND FOR THE ONES WHO TAKE PRIDE
IN DOING THINGS THE OLD-FASHIONED WAY.
YOU STILL HAVE THAT DIAPERY SORT OF AFTERTASTE.
LOOK AROUND IOWA AND TELL ME,
DOES ANYTHING HERE REMIND YOU OF ITALY?
YEAH, I DIDN'T THINK SO.
BUT STEP INSIDE THIS BLAND CINDER-BLOCK BUILDING,
AND YOU'LL FIND 10,000 REASONS
TO THINK YOU'RE IN THE LAND OF ARTISANALLY CURED MEAT.
THIS MASSIVE OPERATION GREW OUT OF THE DAYDREAMS
OF HERB ECKHOUSE AND HIS WIFE, KATHY.
TWO UNRECONSTRUCTED HIPPIES
WHO SPENT A FEW YEARS WANDERING THROUGH ITALY
FELL IN LOVE WITH THE FOOD, ESPECIALLY THE PROSCIUTTO,
AND CAME HOME TO IOWA THINKING, WHY NOT HERE?
THEY STARTED VERY SMALL, WITH LOTS OF TRIAL AND ERROR.
WE HAD A DOUBLE REFRIGERATOR IN THE GARAGE,
AND THEN WE MOVED THE HAM TO THE BASEMENT.
AND THEY AGED IN THE BASEMENT...
...GUARDED BY THE CAT.
20 YEARS LATER,
AFTER LOTS OF HARD, PATIENT WORK,
LA QUERCIA IS WINNING AN INTERNATIONAL REPUTATION
AS A SUPPLIER OF THE HIGHEST-QUALITY MEAT
WITH A FLAVOR THAT ONLY COMES FROM IOWA.
WHY IOWA?
THIS IS WHERE THE PIGS ARE.
AT THE END OF THE DAY, IT'S 96% PORK AND 4% SALT.
THE QUALITY IS SO MUCH DETERMINED
BY THE QUALITY OF THE MEAT,
AND WE'RE VERY OBSESSIVE ABOUT THAT.
AND SO HERE WE CAN BE CLOSE TO THE SOURCE.
BEING OBSESSIVE MEANS SELECTING ONLY FREE-RANGE PIGS
WHO'VE NEVER SEEN THE INSIDE OF A FEED LOT.
EVEN IN A STATE WHERE THEY PROCESS
OVER 90 MILLION HOGS A YEAR,
THAT'S NOT AS EASY AS IT SOUNDS.
WHEN YOU START THINKING ABOUT IT,
THERE'S ONLY A HALF PERCENT OF THE PORK IN THE COUNTRY
THAT FITS THAT DESCRIPTION.
IT GIVES ME THE *** THINKING ABOUT THAT.
AFTER SCOURING THE REGION TO FIND PRECISELY THE RIGHT PIGS,
MAKING A PRODUCT LIKE PROSCIUTTO
IS JUST A MATTER OF TRIMMING, CLEANING, SALTING,
AND DEBONING EACH HAM, AND THEN HANGING THEM UP TO DRY.
SIMPLE.
BUT THIS JOB IS KIND OF LIKE PLAYING MOZART.
THE SIMPLER IT IS,
THE MORE YOU HAVE TO EXECUTE EVERY DETAIL PERFECTLY.
HERB MODELS HIS FACTORY ON THE SEASONAL PATTERNS
FARM FAMILIES FOLLOWED FOR CENTURIES WHEN THEY CURED MEAT.
I CALL THIS THE NORTH WIND ROOM.
YOU KNOW, IT'S THE WINDS OF JANUARY.
EACH PIECE IS GONNA LOSE ABOUT 10%, 12% OF ITS WEIGHT IN HERE
UNTIL WE CURE IT.
THE AROMA -- THIS STILL HAS THAT VIBE
OF A LITTLE BIT OF DECAY OF RAW MEAT IN A GOOD WAY.
I LOVE IT.
TO GET PRECISELY THE RIGHT HUMIDITY AND TEMPERATURE
MEANS USING A GADGET THAT'S LESS LIKE A TRADITIONAL FARM
THAN LIKE SOMETHING OFF THE STARSHIP ENTERPRISE.
THIS IS THE FRIGOMECCANICA MCP MULTIFUNZIONE 107B.
OH, NO KIDDING?
OLD ONE -- FIVE YEARS OLD -- IN THE HOUSE.
THIS ONE IS WAY BETTER.
AND I COULD ACTUALLY CHANGE THE TEMPERATURE IN HERE
IF I WANTED TO WITH MY iPHONE.
THINK OF THAT.
YEAH.
I LOVE THAT.
WELL, THAT'S THE BEAUTY OF THE FRIGOMECCANICA 107B.
THAT'S WHY YOU GOT THAT MODEL.
YEAH, THE 106A DOESN'T DO THAT.
IT DOESN'T DO THAT.
AFTER ABOUT TWO MONTHS, WINTER BEGINS MOVING INTO SPRING,
AND THE MEAT IS MOVED TO A SLIGHTLY HIGHER TEMPERATURE.
SEE, NOW, THIS IS A MUCH DIFFERENT SMELL.
(Eckhouse) MUCH DIFFERENT SMELL.
IT'S THE GLORIOUS SMELL OF CONTROLLED SPOILAGE.
BY THE TIME WE REACH THE LATE-SPRING-TEMPERATURE ROOMS,
SOME OF THE SMALLER CUTS ARE ABOUT FINISHED.
THE CHEEKS WILL BECOME GUANCIALE,
THE COLLARS, COPPA, THE BELLIES, PANCETTA.
THE PROSCIUTTO COMES FROM THE HAMS THAT WILL CONTINUE AGING.
BUT THEY'LL GET ONE MORE CLEANING
BEFORE GOING INTO LONG-TERM STORAGE.
WE RINSE THEM OFF JUST TO GET
ANY CAKED SALT OFF OR ANY DRIED BLOOD.
I GOT THIS SUCKER.
YEAH.
AFTER A SHOWER, THE MEAT GOES INTO HIBERNATION.
IT'S THE FLAT-SNEAKERS- ON-THE-WET-FLOOR ISSUE.
THERE WE GO.
SO, THIS IS WHAT I CALL LONG-TERM PARKING.
OKAY?
SO THIS STUFF IS GONNA STAY IN HERE
FOR AT LEAST SIX MONTHS.
AND SOME OF IT WILL STAY FOR TWO YEARS.
WHAT'S REALLY GONNA HAPPEN IS, LIKE CHEESE,
ENZYMES ARE GONNA BREAK DOWN THE PROTEINS,
AND THEY'RE GONNA CHANGE THE TEXTURE
AND THE AROMA AND THE FLAVOR.
MM-HMM.
YOU BREATHE THE KISS OF LIFE ONTO IT, AND IT TAKES OFF.
I LIKE THAT.
YEAH, YOU BE THE POET.
WHEN THE TECHNIQUE IS CONSISTENTLY PERFECT,
IT ALLOWS THE UNIQUE FLAVOR OF THE PIG TO SHINE THROUGH.
(Eckhouse) FIRST, WE'RE GONNA DO THE PROSCIUTTO
'CAUSE IT'S ONLY TWO INGREDIENTS --
PORK AND SEA SALT -- KIND OF THE PUREST FLAVOR,
AND WE'RE GONNA START WITH THE BERKSHIRE.
OKAY?
IF YOU HAVEN'T HEARD OF BERKSHIRE PIGS,
IT'S BECAUSE THEY'RE A RARE BREED, ORIGINALLY FROM ENGLAND,
AND THERE ARE TOO FEW OF THEM FOR MASS PORK PRODUCTION.
LA QUERCIA ROSSA -- IT'S OUR BERKSHIRE PROSCIUTTO.
VERY SOFT FORTES,
BUILDS TO A RICH, MEATY TASTE, YOU KNOW?
IT'S VERY MILD.
BREEDING THIS KIND OF RARE PIG
CAN MEAN WORKING FOR YEARS WITH REGIONAL FARMERS.
TAMWORTH IS ANOTHER VARIETY
YOU ALMOST NEVER GET TO TASTE IN AMERICA.
EVERYTHING'S THE SAME,
EXCEPT THAT IT'S A DIFFERENT BREED.
VERY DIFFERENT.
TO ME, BUTTERIER -- BUTTERIER, A LITTLE NUTTIER,
AND A MUCH DIFFERENT TASTE
ON THE BACK OF THE BITE, VERSUS THE FRONT.
RIGHT. FOR ME, IT'S GOT A SWEETNESS.
THE BACK IS VERY WOODSY. IT IS VERY SWEET.
I CAN HEAR SOME OF YOU SAYING,
"COME ON, IT'S JUST SLICED HAM."
OHH.
BUT FOOD MADE THIS WAY
TASTES SO STRONGLY OF A PARTICULAR PLACE...
THAT HAS THAT WONDERFUL, HEALTHY, FERMENTED SMELL
THAT I LOVE WITH THIS KIND OF PRODUCT.
...THAT MEAT FROM AN ACORN-FED TAMWORTH
IS A COMPLETELY DIFFERENT EXPERIENCE.
SEE, THAT HAS THAT NOBLE-DECAY FLAVOR
THAT I LOVE IN THE BEST SPANISH HAMS.
THAT'S AS GOOD AS ANY HAM THERE IS.
MOVE OVER, SPAIN. STEP ASIDE, ITALY.
IOWA IS NOW PRODUCING WORLD-CLASS CHARCUTERIE
ALL BECAUSE OF ONE SOFT-SPOKEN GUY WITH A DREAM.
THIS TASTE OF WESTERN EUROPE IS SOMETHING NEW IN THESE PARTS.
THE TASTE OF EASTERN EUROPE HAS BEEN HERE MORE THAN 100 YEARS.
JUST GORGEOUS, GROUND, POACHED LITTLE BITS
OF TONGUE AND CHEEK AND CONNECTIVE TISSUE IN THE HEAD.
AND THE TASTE OF EAST AFRICA IS JUST SETTLING IN.
I'M SEARCHING FOR A TASTE OF BOTH.
OH, FANTASTIC.
SO FAR IN IOWA,
I'VE MET A FARMER CREATING THE PERFECT PIG,
A CHEF INSPIRING DINERS TO BE DARING,
AND AN ARTISAN MEAT MAVEN
RIVALING ITALY WITH HIS AMERICAN CURED MEATS.
AS THESE PIONEERS DEFINE
THE NEW FLAVORS OF AMERICA'S HEARTLAND,
ANOTHER LEADS BY LOOKING BACK.
IN THE GELATINOUS-FOOD WORLD,
I'VE OFFICIALLY HIT THE PROVERBIAL CULINARY HOME RUN.
MEET PAUL POLASHEK, PROUD OWNER OF POLASHEK'S LOCKER SERVICE,
AN OLD-SCHOOL MEAT MARKET AND CUSTOM PROCESSOR.
IN 1983, PAUL QUIT THE GRAIN BUSINESS
TO OPEN THIS MODEST SHOP
ON MAIN STREET IN PROTIVIN, IOWA --
A SLEEPY TOWN FOUNDED BY CZECH SETTLERS IN THE 19th CENTURY.
BACK IN THE DAY, THE LANDSCAPE HERE
REMINDED CZECH IMMIGRANTS OF THEIR HOMELAND.
THROUGH THE DECADES, THE CITIZENS OF PROTIVIN
CONTINUE TO EMBRACE THEIR CZECH HERITAGE AND RECIPES.
MY GRANDPA, IN THE TOWN HISTORY BOOK,
WAS NOTED FOR MAKING BOLOGNA.
BASICALLY, WHAT YOU WERE DOING WAS
YOU WERE JUST FULFILLING THE FAMILY DESTINY.
YOU WERE SORT OF LIKE FRODO IN "LORD OF THE RINGS."
YEARS AGO, FOLKS CAME TO POLASHEK'S
PRIMARILY FOR THEIR CUSTOM BUTCHERING OF ANIMALS
AND TO STORE MEAT IN LOCKER BOXES ON THE PREMISES.
BUT AS HOME FREEZERS BECAME MORE COMMON,
PAUL FOUND A NEW DRAW TO BRING CUSTOMERS INTO POLASHEK'S --
HIS HOMEMADE SAUSAGE AND MEAT DISHES.
SO WITH HIS WIFE, JUDY,
AND SONS, ADAM AND CORY, WORKING ALONGSIDE HIM,
PAUL MAINTAINS A THRIVING BUSINESS
OFFERING CUSTOM MEAT PROCESSING AND HIS CZECH SPECIALTIES.
JATERNICE.
A CZECH SAUSAGE WITH A FUNNY NAME -- JATERNICE --
COMBINES SOME OF MY FAVORITE FLAVORS
AND MAKES GREAT USE
OF A FEW UNDERAPPRECIATED PARTS OF THE PIG.
EARS, SNOUTS, AND CHEEKS.
BEAUTIFUL TONGUE.
OH, YEAH.
YEAH.
STILL CRUNCHY.
YEAH.
BUT IN A LITTLE BIT, IT'LL NICE AND SOFTEN UP.
IT'S ALMOST GETTING TO THAT GREAT FALL-APART STAGE.
MM-HMM.
THE RECIPE ALSO CALLS
FOR COOKED BARLEY AND SODA CRACKERS -- LOTS OF THEM.
HOW MANY OF THESE GO IN THERE?
14 BOXES.
THE GRINDER NOT ONLY EMULSIFIES THE CRACKERS
AND BREAKS DOWN THE SNOUTS, TONGUES, AND CHEEKS,
IT ALSO THOROUGHLY MIXES ALL THE INGREDIENTS
TILL THEY BECOME A STARCHY MEAT MUSH.
OHH.
IT'S LIKE ROAST-PORK PORRIDGE
THAT HAD A ONE-NIGHT STAND
WITH THANKSGIVING STUFFING THAT WAS A LITTLE TOO WET
AND HAD A BABY.
IT'S DELICIOUS.
THE MIXTURE CAN EITHER BE CASED UP LIKE SAUSAGE
OR GRILLED UP AS-IS.
OH, LORD.
OHH. THAT'S HASH.
OHH.
POPULAR ITEM.
YEAH, IT'S MORE POPULAR ALL THE TIME.
YEAH, IT SHOULD BE.
MMM. THIS IS HEAVEN.
RIVALING THE POPULARITY OF POLASHEK'S JATERNICE
IS THEIR SIGNATURE HEADCHEESE --
A JELLIED COLD CUT ALSO MADE WITH FACE MEAT FROM THE PIG.
IS THE TASTE FOR THESE TRADITIONAL ITEMS
CARRYING OVER TO THE YOUNGER GENERATION?
I THINK SO. I WOULD SAY MORE INTO THE HEADCHEESE.
YEAH, I MEAN, I JUST THINK
THAT THERE'S TREMENDOUS INTEREST NOW
IN THE TRADITIONAL COOKED-MEAT ARTS.
AND THE ART STARTS RIGHT HERE WITH SIMMERING THE CHEEK MEAT.
MAN, THAT LOOKS GOOD.
I COULD JUST TIPPLE THAT OVER RIGHT NOW.
BUT I'M GONNA LET YOU MAKE YOUR HEADCHEESE WITH IT.
BRAISED PORK, ONIONS, VINEGAR --
THERE'S SOMETHING ABOUT THAT HOLY TRINITY.
I CAN'T GET ENOUGH OF IT.
FUSING IT ALL TOGETHER
IS GELATIN AND A MYSTERIOUS MIX OF SPICES.
IS THIS A PROPRIETARY BLEND THAT'S A SECRET?
(Polashek) YEP, WE JUST WORKED AND WORKED AT HER
AND FINALLY COME UP WITH SOMETHING WE LIKED.
I LOVE THE RATIO OF MEAT TO LIQUID, BECAUSE I HAPPEN TO LIKE
ONE THAT'S GOT A LOT OF GELATIN IN IT.
AND ALL THE REST OF THAT
IS JUST GORGEOUS, GORGEOUS CHEEK MEAT.
AND THEN THEY'RE GOING OVER THERE
INTO A COLD-WATER BATH TO RAPIDLY CHILL THEM.
ONCE IT DROPS IN TEMPERATURE IN THE COLD BATH,
YEAH, COOLER, YEAH.
AND IN A COUPLE HOURS, IT'LL SET UP.
IT'LL BE READY TO SLICE.
WHILE THE HEADCHEESE COOLS,
PAUL'S GOT ANOTHER CZECH SPECIALTY HEATING UP.
THAT LOOKS LIKE TRIPE.
THAT'S TRIPE. THAT'S THE COW'S STOMACH.
YEARS AGO, THEY DIDN'T THROW NOTHING AWAY.
(Zimmern) YEAH, TODAY WE'RE GETTING BACK TO THAT.
IN A WORLD WHERE SO MANY PEOPLE DON'T HAVE A LOT,
WHY WOULD YOU THROW AWAY SOMETHING THAT GOOD?
AND, WOW, THAT LOOKS DYNAMITE.
DID YOU KNOW THAT SOMEONE LEFT
ONE OF THEIR HAND TOWELS IN HERE?
OH, I THINK IT'S A SEASONING BAG.
THERE YOU GO. THAT'S A BOX OF PICKLING SPICE.
WHAT ARE THOSE ONIONS IN?
THAT'S IN A VINEGAR PICKLE.
OH! SO YOU'RE MAKING, LIKE, A PICKLE TRIPE.
PICKLE TRIPE. PICKLED ONION.
MMM.
THAT SMELLS FANTASTIC.
WELL, A LOT OF PEOPLE DON'T LIKE THE SMELL OF IT.
I'M JUST THRILLED THAT I HAVE THE OPPORTUNITY TO EAT IT
HAVING BEEN TENDED BY A MASTER.
JUST GOT TO GET THE PEOPLE TO EAT IT.
DON'T YOU WANT TO BUY TRIPE
COOKED BY THIS GENTLEMAN RIGHT HERE?
I DO.
TRIPE IS A VERY SPECIALIZED FOOD.
THE MORE EXPERIENCE ONE HAS IN MAKING IT,
THE BETTER IT WILL TASTE.
SO MANY PEOPLE HAVE A PROBLEM EATING TRIPE.
THEY DON'T LIKE THE GAMEY, FECAL QUALITY THAT IT OFTENTIME HAS.
BUT NO MATTER HOW WELL YOU CLEAN IT OR HOW WELL YOU COOK IT,
YOU'RE ALWAYS GONNA HAVE A LITTLE BIT OF THAT.
SO IF YOU ACTUALLY POT IT WITH ONIONS AND VINEGAR,
OH, MY GOSH.
YOU STILL HAVE THAT DIAPERY SORT OF AFTERTASTE,
BUT IT'S GREAT EATING.
MMM.
AND AFTER A FEW HOURS OF REFRIGERATION
TO SET THE GELATIN,
THE HEADCHEESE IS ALSO READY TO ENJOY.
OHH. LOOK AT THAT SPRING.
DELISH.
WOW.
BEAUTIFULLY SEASONED.
DOESN'T TASTE TOO ORGANY.
THAT'S JUST GORGEOUS, GROUND, POACHED LITTLE BITS
OF TONGUE AND CHEEK AND CONNECTIVE TISSUE IN THE HEAD,
BOUND WITH THAT SEASONED GELATIN.
PLUS, AS SOMEONE WHO LIKES TO PLAY WITH THEIR FOOD,
ISN'T THAT JUST FANTASTIC?
AND HERE'S ANOTHER WAY TO PLAY WITH YOUR FOOD.
WE'RE HEADING BACK TO DES MOINES
FOR A SUDANESE FEAST, WHERE I'LL EAT
RAW SHEEP STOMACH FOR THE FIRST TIME.
SHEEP SUSHI. SAY THAT 10 TIMES FAST.
(Zimmern) IN TODAY'S DES MOINES, IOWA,
A LUNCHEON IN A CHURCH BASEMENT CAN BE FULL OF SURPRISES.
(ululating)
WELCOME TO DES MOINES, FOLKS.
IOWA IS NOW HOME TO ABOUT 3,000 REFUGEES FROM THE SUDAN.
MOST OF THEM ARE LIVING IN DES MOINES.
AND COTTAGE GROVE PRESBYTERIAN CHURCH
HAS BECOME THEIR UNOFFICIAL CULTURAL CENTER.
PASTOR DAVE MADSEN WELCOMES
CHRISTIANS, MUSLIMS, AND JEWS FROM THE SUDAN.
FOR A RECENT COMMUNITY LUNCH,
HE ALSO WELCOMED ONE JEW FROM MINNESOTA.
THIS IS EKRAM.
OH, HELLO. HOW ARE YOU?
THANK YOU SO MUCH.
EKRAM IS THE MAIN ORGANIZER FOR TODAY'S FEAST.
THIS LOOKS AMAZING. YOU'VE BEEN HARD AT WORK.
YEAH, START TASTING. WE ARE HUNGRY.
(laughter)
EKRAM AND HER FRIENDS SPENT HOURS
PUTTING TOGETHER THIS FEAST,
FEATURING TRADITIONAL SUDANESE FOOD.
SHE LEARNED HER COOKING SKILLS FROM HER MOTHER AS A CHILD.
MMM. THAT'S GOOD.
AND THOSE MEMORIES WERE AMONG THE ONLY THINGS
SHE WAS ABLE TO TAKE WITH HER AFTER SHE AND HER HUSBAND
FLED THEIR WAR-TORN HOMELAND ABOUT 10 YEARS AGO.
I'M A MEAT-EATER.
DISHES.
OH, FANTASTIC.
SHEEP'S HEAD...
CRACKED IN TWO, CLEANED, AND BRAISED --
THIS IS A CULTURE OF ZERO WASTE.
THE INTESTINES ARE CLEANED
WITH LEMON JUICE AND A WOODEN SPOON
BEFORE BEING BRAIDED AND CUT UP FOR A STEW.
THE STOMACH AND PARTS OF THE LIVER ARE SERVED RAW
WITH A CHILLED, SPICY PEANUT SAUCE ON THE SIDE
CALLED ONGFINCH.
THE SECRET INGREDIENT IN THE DIP --
JUICE SQUEEZED OUT OF THE SHEEP'S PANCREAS.
THE REST OF THE INTERNAL ORGANS GO INTO THIS STEW.
THIS IS KOMMUNIA.
YES.
THIS SMELLS REALLY GOOD.
IT'S THE INSIDE OF THE SHEEP.
DELISH.
A SUDANESE FEAST IN A SETTING AND SERVING STYLE
THAT ARE QUINTESSENTIALLY MIDWESTERN.
THAT'S WHY I INVITED MY IOWA BUDDY JOE
TO BRING HIS SON JOSH TO JOIN US.
TRADITIONAL DES MOINES MEETS THE NEW DES MOINES.
THIS IS A FANTASTIC STEW.
(Josh) ALL RIGHT.
AND THEN THIS IS THE MAIN ATTRACTION.
THIS IS THE SHEEP --
ALL THE OTHER BITS AND PIECES --
LIVER, HEARTS, TONGUES, HEADS, AND THINGS
GO INTO A LOT OF THIS.
GOOD.
DON'T LOOK VERY SUDANESE,
BUT AFTER YOU EAT THIS, LIKE MAGIC.
ALL RIGHT.
TODAY'S GATHERING PROVES ONCE AGAIN
FOOD IS THE PERFECT WAY TO BRIDGE ANY CULTURAL DIVIDE.
WE CAN LEARN SO MUCH FROM WHAT WE'RE SEEING HERE.
AND, BEST OF ALL, IT'S DES MOINES, IOWA.
(laughter)
WHEN IT'S TIME TO PITCH IN,
EVERYONE GOES TO WORK WRAPPING BITES OF FOOD
IN PIECES OF A THIN, SPONGY BREAD CALLED KISRA.
MMM.
THIS STEW?
THIS IS KOMMUNIA.
JUST MELTS IN YOUR MOUTH --
ALL THE LITTLE NAUGHTY BITS
AND THE BRAISED PIECES OF MEAT THAT ARE IN THERE
AND THE VEGETABLES.
EQUALLY TASTY --
THE RAW SHEEP'S LIVER AND STOMACH,
DIPPED IN THAT SPICY PEANUT SAUCE
LACED WITH THE LIQUID FROM THE SHEEP'S PANCREAS.
SHEEP SUSHI. YEAH, THIS ONE.
SHEEP SUSHI. SAY THAT 10 TIMES FAST.
SHEEP LIVER AND STOMACH SUSHI
WITH THE SPICY PEANUT SAUCE.
MMM.
WOW.
MMM.
I CANNOT STOP EATING THAT PEANUT SAUCE.
IT'S AMAZING.
MMM.
SARAH -- SHE'S THE ONE.
SARAH.
(speaks native language)
OH!
YAY!
(laughter)
THE PEANUT AND CHILI FLAVORS IN MANY OF THE DISHES
REMIND ME OF MY FAVORITE AFRICAN FOODS.
EVERY SINGLE CUT OF THIS --
THE STEW WITH THE INNARDS, THE STUFFED RICE,
THE RAW LIVER AND STOMACH,
EVEN THE BONY AND CARTILAGINOUS PIECES OF HEAD AND NECK
ARE JUST FANTASTICALLY COOKED.
THANK YOU.
J-DIZZLE, WHAT DO YOU THINK DOWN THERE?
THE TONGUE IS MY FAVORITE.
THE TONGUE IS YOUR FAVORITE?
IT'S CHEWY. IT'S GOOD.
OKAY.
WE'LL GET MORE TONGUE AROUND THE HOUSE.
OKAY.
THE FOOD ON THIS TABLE MAY SEEM
LIKE IT'S FROM ANOTHER WORLD,
BUT IT'S FARM-FRESH VEGETABLES
AND SHEEP RAISED ON FARMS
THAT ARE FINDING A NEW AND GROWING CLIENTELE
AMONG THEIR SUDANESE NEIGHBORS.
THIS IS IOWA FARM-GROWN FOOD.
IT IS. THIS IS IOWA FARM-GROWN FOOD.
THIS IS IOWA.
(ululating)
AND NO DES MOINES SUDANESE FEAST
WOULD BE COMPLETE WITHOUT SOME DANCING.
EVERYONE GETS OUT OF THE WAY
WHEN GREAT-GRANDMA HITS THE DANCE FLOOR.
NO DOUBT ABOUT IT, IOWA IS CHANGING...FOR THE BETTER.
LEADERS OF ALL STRIPES ARE FORGING NEW PATHS
BACK TO THE FARM AND BACK EVEN FARTHER,
MIXING OLD-WORLD TRADITIONS AND INTERNATIONAL FLAVORS
FOR THE ULTIMATE POTLUCK FEAST.
WELCOME TO IOWA 2.0,
WHERE IF IT LOOKS GOOD, EAT IT.
(pig snorts)