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America's Heartland is made possible by...
Farm Credit - Financing agriculture and rural America since 1916.
Farm Credit is cooperatively owned by America's farmers and ranchers.
Learn more at farmcredit.com
CropLife America - Representing the companies whose
modern farming innovations help America's farmers provide
nutritious food for communities around the globe.
Hi I'm Rob Stewart.
Coming up, we'll take you across the U.S. and
head overseas to see how American farmers and ranchers
make a critical connection to consumers...
And reach out to communities at home and abroad.
We'll take you to Africa where a New Mexico rancher shares
his expertise in raising better crops to stave off hunger.
Some city folks in Boston take to the farm fields
of New England - delivering food to the region's needy.
Our Sharon Vaknin shows you how to "dress up" the simple
sweet potato and make it into a main dish meal.
And urban residents in one California community support
local growers with an expanding "Farm to Fork" movement.
It's all coming up on America's Heartland.
♪You can see it in the eyes Of every woman and man♪
♪In America's Heartland living close to the land♪
♪There's a love for the country And a pride in the brand♪
♪In America's Heartland♪
♪Living close Close to the land♪
♪♪
Whether it's a natural disaster or
a call to help in any number of emergencies,
America's farmers and ranchers have long stepped up
to provide food and other aid to communities in need.
Tough economic times have accelerated those needs and
all across the country partnership programs have
sprung up between rural communities and urban
residents to help deal with food shortages.
We've shared a number of these stories with you
on America's Heartland.
"Farmers Feed Florida" is a good example.
Local farmers, like Hank Scott, welcome volunteers
who show up to sweep through their fields -
collecting produce that might otherwise go to waste.
You hate to see a crop that you've worked so hard
to grow go to waste.
I mean you're growing it to feed people;
you want it to feed people.
If you can get the stuff that's not marketable in the
right hands where it can help people that are in
need-- that's the greatest thing in the world,
the greatest feeling in the world.
Trucked back to the Second Harvest
food distribution center, Boy Scouts and others will package
the produce making it possible for food closets and Florida
hunger centers to share fresh food with those in need.
But hunger is a real concern not just in the United States,
but in many places around the world.
And there as here at home you'll often find America's
farmers and ranchers providing assistance.
♪♪
Scott Stovall has been working this cattle ranch
for more than two decades.
We're in windy Central New Mexico.
The nearest towns are Anton Chico, Las Vegas and Santa Rosa.
When I was young, I wanted a career that was outdoors.
I wanted to stay with the southwest
and I wanted something that was active.
And during that period of time I met a lot of ranchers
and just completely liked the lifestyle of these
ranchers and I think I was in my early 20's
and from then on my goal was set.
His ranch is home to large herds of cattle roaming on
thousands of acres of open grassland- a ranch he
established with lots of hard work and sweat.
Scott Stovall has learned a lot on this land.
So much, he was ready to share his knowledge with others.
When I got to a point where I felt like I had everything
paid off here at the ranch, I wanted to give back and
agriculture's been good to me and I also wanted to
give back to it, so I volunteered locally
for some organizations here and someone approached me
about the Farmer-to-Farmer program.
This is the Farmer-to-Farmer program- in action- in Africa...
where Scott shared his firsthand knowledge of agriculture with
farmers who could benefit from his information and experience.
It's a program funded by the
United States Agency for International Development...
U.S.A.I.D and implemented through CNFA, an international
development organization based in Washington, D.C.
The program provides life-saving knowledge and expertise
delivered by volunteer American Farmers sharing
their skills with farmers and agricultural businesses
in developing countries.
Scott's contributions have taken him
to a number of spots around the globe.
I've been in Eastern Europe, Ukraine, let's see, Azerbaijan,
Georgia, and in Africa, Kenya, Mozambique, Malawi,
Angola, Uganda, Mali, a lot of countries in Africa.
This farming and green house operation in Kenya,
is a host organization being helped by the
Farmer-to-Farmer program- one of many in Africa.
Ngila Kimotho directs Kenya Dryland Seeds limited.
His group has benefited from their
interaction with farmers like Scott.
The work being done in the farmer to farmer program
exposes those in regions around the world
to agricultural information that can help farmers
become self-reliant, improve food security
and generate income.
It can also provide needed expertise
in other areas-important to farming success.
It's not just planting techniques that are shared...
everything from production - to harvest - is handled here.
These kernels of corn can save the lives
of people struggling for their very next meal.
And as a result it's opened my eyes on many different levels...
they facilitate the whole project.
All you do is volunteer your time.
But the lessons don't end on the land.
Scott Stovall says that what he experienced in Africa
has changed his life, too.
Knowing that he's helped plant seeds of change -
for generations to come - has given him
a new passion and purpose.
It's something that truly changed my life.
It's opened my eyes professionally,
culturally and personally knowing that there's different
ways in agriculture other that the way I know.
There's other cultures different than the culture
I'm used to and personally, the will of the human spirit.
I can feel some of the same challenges
they're dealing with that I deal with.
Once again I already have a whole other set of challenges
but still it's agriculture growing from the
ground and raising the livestock for food.
Their goal is the same as mine,
to support their families and also to help their
communities and help feed the people of the world.
♪♪
Farming and ranching have deep roots in New Mexico.
Early inhabitants were growing corn,
squash and beans more than two thousand years ago.
New Mexico is one of the top three
pecan producing states in the nation.
And here's a spicy fact, New Mexico State University
leads the nation in chile pepper research.
The food connection between farming communities and
urban areas has grown much stronger in recent years.
The dramatic growth of farmers markets is just one example.
In addition, many supermarkets offer produce...
even meats... provided by farms and ranches in their area.
On a bigger scale, a number of communities have begun...
what they call... Farm to Table programs.
Sacramento, California has declared itself America's
"Farm to Fork" Capital - giving urban residents the
chance to learn more about just where their food is coming from.
♪♪
When it comes to American agriculture,
California is King!
And if it's California Grown- it's being picked,
plated and praised at this Sacramento celebration.
What are you seeing and what are you hearing from
the farmers that actually grow this?
They're very excited to let people know about their
produce and to let them know that they are here
and they're not going anywhere.
I think that's really important right now.
Why?
It's creating more jobs, and great food and produce.
Sacramento is the capital of the nation's
most productive agricultural state.
With some 70% of the surrounding region providing
agricultural, forestland or open space, there's plenty of
room for a wide variety of farm products.
Add to that... scores of boutique farms and more than
50 regional farmers markets and you have a close
connection between producers and consumers.
Well we're harvesting right now,
this is the best time in the vineyard.
Celebrating that ag connection, residents and
city officials have staged a number of events...
including this one... turning Sacramento's iconic
Tower Bridge into a one-of-a-kind "Farm to Fork" dinner.
Back to that dining in a moment.
But first... it has to come from the fields.
Fred did you grow these?
Yes sir.
These are pink lady variety, yeah.
When did you pick them?
These were picked yesterday.
Yesterday? My goodness... That's fresh.
Yes.
Yolo County Peach and Apple Farmer Fred Manas is sharing the
fruits of his labor with thousands of people, among them,
the Mayor of West Sacramento, Christopher Cabaldon.
We're right in one of the coolest places,
all the eating, sautéing, enjoying,
and drinking but we're right in maybe the richest
agricultural valley - maybe in the whole world,
along with some of the most creative people.
Thousands of people filled the Tower Bridge and
Sacramento's Capital Mall for one of the
region's culinary celebrations.
Everyone who worked was excited because the people
who were asking, "Where did this come from?
How does it grow? When is the season? Is this local?"
All these questions that we never expected to get that
now have become part of our general conversation.
I feel like I won the lottery being here tonight.
There was just so many seats available for this Tower Bridge
dinner and it sold out within six hours of being announced.
So it's clearly hit a spot that people wanted to come
and take advantage of this exciting opportunity.
I gotta say the more variety,
the types of foods that you just can't find anywhere else.
But Sacramento and California is just like the
epicenter of agriculture.
So I get excited when I get to try new things.
Connecting consumers to their food and having them
"try" those new things has prompted similar
"Farm to Fork" events across the country.
Events that raise the profile of farmers and ranchers
and events that celebrate the regional products
that make our agricultural communities special.
What we're doing is celebrating what Sacramento is,
what Sacramento's bounty is, and what Sacramento has to offer.
Not just our community because we already know who
we are and what we are, but to tell everybody else that
we are the Farm to Fork capital of America.
What does it mean to you to have such access to agriculture
and the people that provide it right in your own back yard.
Well it means a lot, because you can really pay attention
to what you're eating.
And that's a huge deal in today's world.
You can only label so much.
Knowing the actual farmer, going to the farm,
seeing the produce, seeing the pig, whatever it is,
allows you to eat a lot healthier, and safer.
So it's great in that respect, but it also give you just a
better sense of connection to what it is that you're eating.
Where it comes from.
And for the farmer - it is huge!
That's who we are, that's what we do great,
that's what we're known around the world for,
and let's celebrate it!
♪♪
Many "eat local" efforts started with state and
federal programs that encouraged school districts
to buy from local farms and ranches.
From just a handful of programs in the late 90's,
farm to school efforts now touch more than
ten thousand schools in all 50 states.
♪♪
Let's make a little Farm to Table
connection of our own right now.
Our Sharon Vaknin is in the kitchen this week with a
recipe that dresses up the simple sweet potato and
folds it into a very hearty main dish that might fit the
bill for your next dinner party.
♪♪
Today we're making sweet potato and beef stew
with a little surprise.
I'll show you that later.
The first thing we need to do is prepare our sweet potatoes.
So the skin of a sweet potato is edible but for
this dish, since we're going to be stewing it,
the skin will come off during the cooking process.
Now when you're shopping for sweet potatoes there are
two things you want to look for.
First, you want to make sure there isn't a lot of
bruising or breakage on the flesh but most importantly,
you need to check to see if the flesh is firm.
Normally it will be softer towards the end of the root.
♪♪
That's how you know you have a fresh sweet potato.
So for our stew, I want to cube these sweet potatoes.
So we'll slice them length-wise and then...
Just cut them like that.
And then we'll just cube them.
Perfect size for our soup.
Our sweet potatoes are done, and now it's time
to prep the rest of our vegetables.
I've got one red pepper and for these,
we don't want to cut them too small.
Just nice squares like that.
So the next thing we're going to put in here is a carrot.
Then of course, an onion.
Garlic.
I like a lot of garlic in my stews.
Now the next main ingredient for our dish is our beef,
after all, it's a sweet potato and beef stew.
So here I have about a pound and a half of stew meat.
So what I want to do here is to just trim off some of the fat.
Keep this healthy.
And cut it into smaller pieces just like that.
Our beef is in nice bite-size pieces
and the last thing we need to do to them
is to sprinkle them with a little flour.
So not only will this help the browning process,
but it will also thicken up our stew.
Then just give it a nice toss.
Perfect.
Our ingredients are ready and now it's time to
brown the beef and get our stew going.
Now the first thing we need to do is brown our beef.
It gives it a nice color and it locks in all those yummy juices.
So we'll add a little bit of olive oil to our pan
and throw in our beef.
We're just looking for a nice dark brown, golden color.
And when it reaches that point,
that beef will just lift up off of the pan.
Alright our beef looks ready.
We don't have to worry about them being cooked all the
way through at this point, we just want to get a nice
color on them and these guys look good.
Now in the same pan, without cleaning anything up, we'll add
a little bit more olive oil and get our onions going.
Now that our onions have softened,
we'll add our carrots and the garlic.
And now it's time to add our spices.
So here I've got turmeric, cumin, paprika, a little bit of
cayenne pepper for a kick and a little bit of cinnamon.
Sprinkle it right on top.
Now I did say that this stew has a little surprise.
We're adding beer and the beer will help us de-glaze
the pan but it will also add a nice flavor so here I've
got a Belgian Ale, I've got Stella Artois.
It's not too strong, we're not making beer stew.
We just wanted to add a nice little kick.
Now back in goes our beef juices and all,
we don't want to miss out on any of that.
Plus four cups of beef stock.
Finally of course, we've got our red bell peppers
and the star, our sweet potato.
Now a few more flavorings and we'll be ready to let this stew.
I've got fresh thyme and two bay leaves.
Now I'm putting them in whole but we'll take them out
before we serve this dish.
And I almost forgot, Worcestershire sauce.
This will add a nice amount of sweetness and tang.
And season it with a little pepper.
So we'll let this stew for about 45 minutes to an hour
until that beef has softened, the color of the stew
has deepened, and the liquid has reduced so I'm not going to
put a lid on it, I want some of that liquid to come down.
Our stew simmered for about an hour and that liquid reduced
The beef is soft and tender and so are those sweet potatoes.
So the way I'm serving it here is
over a few spoonfuls of couscous.
You can also use pasta or pearl couscous, just soak up
all that flavor and to finish it off, some cilantro.
How good does that look.
And now of course there is only one more thing left to do,
give it a try.
Mmm, that's amazing.
You've got the sweetness of our star ingredient,
the savory of the beef, and of course all of those
spices that we put in there in the very beginning.
This is going to be a hit.
♪♪
One hundred fifty years ago a good portion of America's
population grew their own food.
Even with community gardens, that's become more difficult
these days and hunger programs often have trouble
providing fresh produce to those they serve.
Well, just like the Florida program we showed you earlier,
a dedicated group in Boston is working hard to
meet the food needs of those in their community.
♪♪
These orange and yellow peppers are premium
they're just so beautiful.
I know what a pepper is, but as far as some of the more
interesting vegetables go I didn't know that much
until I started doing this.
Still a good pepper if they use it fairly quick.
Usually pretty good quality stuff.
Some of it doesn't have to be perfect.
He said just come down the row,
pick the orange peppers but don't get the ones that
look like they're past their prime.
So we're looking for perfect peppers.
♪♪
Thank you for coming today.
Farmers contact us and then we have to react and we may
have less than 24 hours, we may have 48 hours.
In between that time there's weather to consider,
other conditions and so it's getting the volunteers,
its having the mass of volunteers I could draw from
to get the numbers I need on very short notice.
Maybe they want to plow in two days or maybe the product is
gonna have bolted and just not be good in that amount of time.
So I ask the volunteers to pick what they would like.
We don't want to take to pantries marginal product.
We're picking items that you would see at the
at the farmers market, it's just surplus is what it is.
We're going to be out here today for probably about
three hours and we're going to get five different items.
Estimates are 40 to 50 percent of what is
produced in the U.S. actually goes to waste.
If that's the level of what the waste is,
we're not going to be able to keep going like that.
We've got to recover some of that on the end
before it goes into the waste streams.
So that's what we're doing.
Perfectly good product going to the people who need it.
For me, personally I think it's important just to get outside.
I spend so much time inside at school and doing homework
and stuff and it's great just to be out here.
Food is certainly essential so I think it's a combination
of being outside, being on a farm, doing something I really
enjoy and making a difference for someone else.
♪♪
Food for Free is a non-profit that was started in 1981
and our mission is to rescue fresh fruit and produce
and other foods that would otherwise go to waste and
get it directly into the emergency food system.
We estimate that we feed between 20 to 25 thousand people a month
In the emergency food system people don't have access to
fresh produce and fruit and with The Gleaners and with us,
it may be more people but we're able to ensure that
the food that they're getting is good and healthy food.
The Gleaners are a partner with Food for Free.
Part of what Food for Free is trying to do is ensure that
70 plus percent of the food that we deliver is fresh produce.
The Gleaners not only get us fresh produce but it's
directly from farms here in Massachusetts.
So it's supporting the farmers and its supplementing the
most fresh produce we can possibly get our hands on.
When we go to pick up food or collect from The Gleaners
or collect from supermarkets or farmers, they're grateful.
They're thanking us for taking this food off their
hands and ensuring its not going to waste.
Then we go to recipient food donors,
they're incredibly grateful for the food that we're bringing
in so everyone in this system is sort of helping
each other out and appreciative of what's happening.
♪♪
Before we go, let me remind you that there's a lot to
enjoy on our America's Heartland website.
Not only video from all of our programs,
but educational information on agriculture and links
to farm programs across the country.
You'll find us at AmericasHeartland.org
And if you hang around some of your favorite
social media sites, you can connect with us there too.
Thanks for being with us.
We'll see you next time on America's Heartland.
You can purchase a DVD or Blu Ray copy of this program.
Here's the cost:
To order, just visit us online or call:
♪♪
♪You can see it in the eyes of every woman and man♪
♪In America's Heartland living close to the land♪
♪There's a love for the country And a pride in the brand♪
♪In America's Heartland♪
♪Living close Close to the land♪
♪♪
America's Heartland is made possible by...
Farm Credit - Financing agriculture and rural America since 1916.
Farm Credit is cooperatively owned by America's farmers and ranchers.
Learn more at farmcredit.com
CropLife America - Representing the companies whose
modern farming innovations help America's farmers provide
nutritious food for communities around the globe.