Woodworking, Fly Fishing, Shrimp and Scallop Bake Recipe, Antique Carriages – America’s Heartland

>>Hi, I’m Rob Stewart. Have you ever
taken on an extra job to bring in
a little more money? Or simply to add to
your enjoyment in life? Well just ahead on
America’s Heartland, you’ll meet some heartland
folks who found that their interests could add
to their pleasure and profit. We’ll take you to Montana
where one farm family augments their income by offering world-class
fly fishing. You’ll meet
a California man transforming some
hardwood assets into one of a kind
furniture creations. Ready to be creative
in the kitchen? Sharon Profis will
show you how with a special seafood recipe. And one ranching family
shares their love of old-time travel with a unique
horse and buggy outing. It’s all coming up
on America’s Heartland. ♪♪>>America’s Heartland
is made possible by…>>CropLife America-
Representing the companies whose modern
farming innovations help America’s farmers
provide nutritious food for communities
around the globe. The Fund for
Agriculture Education- A fund created by KVIE to support America’s
Heartland programming. Contributors include
the following… ♪♪ You can see it in the eyes
of every woman and man ♪♪ ♪♪ In America’s Heartland,
livin’ close to the land ♪♪ ♪♪ There’s a love
for the country ♪♪ ♪♪ And a pride
in the brand ♪♪ ♪♪ In America’s Heartland ♪♪ ♪♪ Livin’ close…
close to the land ♪♪ ♪♪>>Thanks for joining us
on America’s Heartland. There are lots of things to
appreciate in rural America. Fresh air, wide open spaces and sometimes the chance
to share the country, or your creativity,
with visitors. So it’s no surprise
that many ranchers have opened up their land to
city slickers who want an old west experience
with modern conveniences. It’s a chance to saddle up
to share the fun. Lucy’s sheep camp in Wyoming
welcomes visitors who learn how to turn the ranch’s
wool into works of art. It’s a creative outlet for
the owners and visitors. And we took you to
a farm in Vermont whose visitors were happy
to help harvest sweet sap from the farm’s maple trees. So you have a resource that
can fuel your creative spirit and maybe even
benefit the bottom line. Well, we found a man
in Northern California who saw an opportunity to
harvest hardwood trees and turn their wood
into heirloom art. ♪♪ Creative carpentry,
working with wood, is a trade as old
as time itself. And Steven Tiller
knows his trade. He’s a master
furniture maker, a carpenter, artist and
engineer all in one. Steven plies that trade at his Northern
California Studio – “Reclamation Art
and Furniture.” Using custom tools,
Steven carves and creates one-of-a-kind pieces. ♪♪ Steven, I love this piece.
This is a headboard.>>Yeah, this is a- this is a
headboard for a king size bed and it’s- it’s made out of this
Urban Harvest Claro Walnut.>>Can we lift it up?>>Yeah, if you help me
stand it up I’ll show you.>>Oh my gosh… Wow!
[Laughing]>>I know this seems
really, really large but there’s a process in it.>>A process that Steven
guides each step of the way. What starts with a design
on paper is brought to life cut by cut, board by board,
carve by carve. But it all begins with
lumber that’s harvested from locations far different than your usual
forestry site.>>This is local
harvest material, so it came from
downtown Sacramento, and it’s called
California Black Walnut, or Claro Walnut, what I
call is Urban Harvest which is inner-city trees, they’re either storm
damaged or diseased or the city needs to take
them down for some reason.>>Trees like this one, a giant but dying
decades-old walnut that this homeowner must
remove before it falls. Steven and a team
of arborists and woodcutting sawyers
are hard at work, taking the walnut
down branch by branch. It’s a science and a skill. You take trees that have,
for all intensive purposes, fulfilled their purpose,
they have to come down and you give them new life.>>Yeah, absolutely, and
it’s- it’s a really rewarding part to- to
see something not end up as firewood or going
into a landfill and that- and then have it take on
a second life and, y’know, fantastic piece
of furniture- it’s fun. The guys that climb the trees
and disassemble them and take them down in pieces,
they’re- they’re really- they analyze the whole
tree before it comes down, they figure out how they
want to cut it so that it make the best lumber
when it comes down, it’s a complete process and-
and they- they care about what they’re doing and
the- and that they- they love it, that’s
why they’re doing it.>>Robert Beauchamp
is a sawyer. Trees are cut, processed, dried and displayed
at his Zamora mill. Robert and Steven Tiller work hand in hand
in today’s harvest, and many of Steven’s boards
come from Beauchamp’s mill; it’s a location filled
with the wonders of wood.>>When you see
something like this, do you already see what
you want to do with it? Do you see your furniture
and art in the wood?>>Yeah, I see it in
the raw material.>>In the raw.>>So it- I- I think
that a lot of artists have the ability to visualize something in
place before it’s created.>>Steven’s ability to
transform hardwood into heirloom pieces is a craft
that he has long perfected. And transforming
wood from an old fence to the stunning wall
décor in his shop could well be a metaphor for
the transition in his life that brought him to
creative carpentry. My life has been carpentry
since I was- I was younger, but most of that has
been in construction and home building and I’ve been
toying with furniture and building fine furniture
pieces for a long time. And then in 2008
when the economy started to take
this huge downfall, I had to figure out
something new to do. There weren’t any jobs out
there, I had to create one. So over a process of time I ended up creating
this business.>>Many of Steven’s
custom pieces have brought him
national recognition from collectors and
commercial projects. His tables and benches are used in several Northern
California restaurants. He’s even created
the conference table for the NBA Sacramento Kings.>>I think that the
recognition is wonderful and it’s- and it’s not
something that I think a lot of people that
go out and they say, “Y’know, look at me,
look at me, look at me,” and when it’s
turned the other way and people are saying, “That’s good stuff, we
really like it. Thank you.” It’s a- it’s a totally
different sensation. ♪♪>>Let’s go big when
it comes to lumber. Ever wonder where
you can find the world’s tallest tree? Head to California’s
Humboldt County for that. That’s where you’ll find a
tree nicknamed the “Hyperion” It stands some 379 feet tall, six stories taller than
the Statue of Liberty.>>I think we all try
to use our resources to the best advantage. And in today’s world, those resources sometimes
take on double duty. For a farmer, that
might mean planting multiple crops on the same
field in a single year. And for one cattle ranch in
Montana our Kristen Simoes says it meant reeling in
a whole new revenue stream. ♪♪>>My backyard is a test for
patience and persistence, and it’s incredible. ♪♪>>Jacquie Nelson’s backyard
is a bit different from the yard that you
and I might be used to. It includes a spring creek
that’s ideal for fly fishing. ♪♪ But this backyard
isn’t just a place for family members to
catch some trout and enjoy their Montana scenery. [Cattle rushing out of gate] For Jacquie Nelson,
her husband Tucker and his parents,
Roger and Mary, it’s also a
working cattle ranch that’s been in the Nelson
family since the 1860s.>>We run about
500 mother cows. 500 cows sounds
like quite a bit but nowadays that’s not
that big a operation and so you need something
on the side really for the ups and downs
in the ag industry.>>The Nelsons decided
that agri-tourism could help address those ups
and downs of agriculture. So opening up their creek,
they built a lodge and began welcoming
fly fishing enthusiasts from all around the globe.>>I’m from Yarmouth,
Maine and I come out West, about once a year to just
enjoy the wonderful scenery and most especially to see
if we can catch some fish on some of the gorgeous
water that’s out here. ♪♪>>The reason people like
these creeks so much is kinda- is the
challenge I would say. The challenge and the
quality of fishing.>>In addition to the
naturally occurring fish populations in
the ranch’s waterways, the Nelsons also have a
commercial fish operation, raising trout and
providing fish to other locations in the West.>>Some of them go
to a group of guys that are processing them going to Yellowstone park
and restaurants locally. And then we stock ponds
around Montana that are licensed to Fish and Game
for just private ponds.>>The Nelsons have also done a good deal of
conservation work: fencing off cattle to
protect water quality, restoring creek beds and stabilizing banks
to control erosion. Add that to running a
ranch and everyone is busy.>>It really is a
family business. I mean it’s a lot of hard
work, a lot of time spent. We have a lot of
different hats we wear.>>Sure, when were you
thinking of coming?>>My wife pretty much takes
care of the fishing lodge and organizing all that and
the fishermen reservations and my son and daughter in
law guide the fishermen.>>I definitely have
a passion for it. On my days off that’s what
I do, I go fly fishing. The guiding was just a way
to get more immersed in it. Also bring some more income
into the family business.>>And while Jacquie has her
hands full with a new baby…>>Well, I’m a
full-time mom now.>>…She likes interacting
with the visitors and says that fishing
is something that she and Tucker have
grown to enjoy together.>>I normally tend to a lot of
the people in the fly shop. And I help them
with fly selection, any of their Spring Creek
essentials that they needed the last second
or they ran out of.>>Tucker taught me everything
I know about fly fishing. He used to tie my knots
for me and put on my flies and all that kind of stuff, and I used to tell him
that I didn’t know how and- and just have him
keep doing it and finally he realized
that I- y’know, I did know how to tie
on a few knots and there goes that privilege.>>I think all the other
guides are jealous that I have a wife that
fly fishes and guides.>>Not only has the creek
given the Nelsons an additional revenue stream,
it’s also given them an opportunity to share
their ranching lifestyle with those who may not know
much about agriculture.>>Most times you go just
to fish, but here you come and you see a family- you
see a family doing farming. And it’s a
wonderful combination of agriculture and
a natural world.>>After you’re done working
cattle at the end of the day you don’t want to
see another cow, but after you’re done
guiding for a whole day you do want to go
fish some more.>>The tranquility
of it I think. I think that just
being out here and it doesn’t matter if
I catch a fish or not. And I think that’s a lot to
do with, y’know, everyone that fly fishes is just
being out in the beauty.>>It’s a beautiful
spot to live. You just feel good
about it and you’re- you feel like you’re
contributing something to the better and
it just feels good. ♪♪>>The history of fishing
goes way back in time. Prehistoric man used
spears and bone hooks. Ancient Egyptians developed
fishing with nets. Fishing rods were short
at first, getting longer as the sport or livelihood
developed in Britain. And fishing reels to
bring the catch? Early ones began
appearing in the 1700s. ♪♪>>Being creative
means more than just bringing in
some added income. Let’s add to your
skills in the kitchen. And as long as we’re in a
fresh fish frame of mind, our Sharon Profis
is serving up something special in seafood. ♪♪ ♪♪>>Shrimp are so tasty and
delicate- it’s easy to see why it’s one of America’s
favorite seafoods. You can find it in
almost any restaurant but you don’t have to
go out to enjoy it. I’ll show you how to make
a shrimp and scallop bake with tomato and feta-
let’s get started. I have about a half a
pound of unpeeled shrimp. You can buy shrimp
deveined and peeled but when you buy it
with the peel on, it’s going to taste
a lot fresher. However, if you
have to save time and buy it peeled and deveined,
just make sure to use it within 24 hours
of purchasing. but right now I’m
going to show you how to peel your shrimp
if you do buy it this way. It’s actually really easy,
all you want to do is push your thumbs
underneath this shell and the peel will
start to come right off, just like that, the legs will
come off at the same time, so just repeat that until
the entire shell is off. Now at this point,
you can choose to leave the tail on
or take it off, it’s really a
matter of preference, a lot of times you leave
the peel on for presentation or if you’re going to be
dipping the shrimp in a sauce it’s nice because you
can grab it by the tail but in this case
I’ll just go ahead and pinch to remove the tail,
there you go. There’s one more part to prepping the shrimp:
deveining. There’s a long, dark vein
where if you don’t remove it, it can be a little bit
gritty in your dish, so to devein your shrimp, just grab a paring knife
and run it along that vein. You don’t really want
to butterfly your shrimp, you just want to get
in there deep enough to actually grab the
vein and take it out. I’ll just repeat that
same two-step process for the rest of this batch. The second star of this
dish are the scallops. I have here about
7 ounces of Bay Scallops. These are smaller, they’re
usually found farmed, and they’re a lot sweeter
than the larger variety. To prep them,
all you want to do is rinse them under cold water,
which I’ve already done, and check to make sure that the little piece of
muscle has been removed, but most times when you go to a fish market
or the supermarket they will have
already done that for you, but it doesn’t hurt to
double check to make sure that there’s no
extra muscle left over. If there is, just grab your
paring knife and remove it. Shrimp are packed with
a lot of nutrition. They’re high in protein,
vitamin D, and B Vitamins, plus if you’re watching your
carbs, they are carb free. Now let’s talk about
the vegies in this dish. We’re just going to slice
about 3 to 4 cups of tomatoes which will become
the sauce for our dish. These beautiful
tomatoes are ready, so we’ll just roughly
chop the oregano. This dish is a
little Mediterranean, it’s a little Italian,
and it’s so delicious, plus it’s great if you’re
hosting a family-style meal and you want to put
something on the table that everybody
can share together. And we’ll slice
3 cloves of garlic. And finally we’ll
slice 3 green onions. When I’m slicing
green onions, I think it’s a lot prettier when you slice them
diagonally- not a big deal, just adds a little bit
more to the presentation. Our ingredients are prepped, so let’s take all of this to
the stove to get it started. I have a few tablespoons
of olive oil already heating over medium heat and to that I’ll add
our sliced garlic. We’ll just let those sauté
until they’re golden brown. Now, I’ll add about
a cup of white wine which will be the base
for our tomato sauce, and we’ll let that simmer
for about 10 minutes or until half of the
liquid has reduced. Then in go our tomatoes
and fresh oregano. We’ll season it with a
tablespoon of honey or sugar, salt, and fresh ground pepper. Give it a good mix
and then let this simmer for about 20 minutes
or until the tomatoes start to breakdown
and you have a nice sauce. The tomatoes have cooked
down to a beautiful sauce and now it’s time to put our shrimp and
scallops in the mix, so we’ll just put
those right in there and these cook
really quickly. So we’re only going to cook
these on the stove top for about 3 minutes
before putting them into the oven and finishing
them under the broiler. Before this goes
under the broiler, I’m going to sprinkle a little bit of
feta cheese on top. Cheese and any kind of seafood
don’t typically go together but feta cheese has
a salty, briny flavor that does really go well
with shrimp and scallops. Cheese doesn’t always have
to be made from cow’s milk; you can also find sheep’s
milk cheese and goat cheese. …Add green onion. ♪♪ Oh yeah. After just a few
minutes under the broiler the shrimp curled up and it
turned a beautiful pink color and that’s how you
know it’s ready. Now to plate this dish,
I like serving it with a side of really crusty
bread for dipping, you can also serve this over
a bed of couscous or rice for a beautiful
family-style meal. Now all that’s
left to do is eat. ♪♪>>You know, in many
parts of the heartland, farmers and ranchers
open their land to those folks who share
the same interests. And whether that’s
old-time tractor pulls, horse shows or
harvest festivals, it’s a chance to meet
like-minded people. Well, our Jason Shoultz found a couple in
Northern California who decided their love
of old time travel called for a horse
and buggy outing. ♪♪>>Now this may look
like an equine outing more than a century back…
and you’d be partially right. It’s all about recreating
a 19th century adventure in a 21st century setting. ♪♪>>There are lots of trees,
and a very scenic area. We’re gonna go
through the woods, please follow the arrows otherwise you might get
lost and… have fun!>>Every year Joe Daehling
invites carriage collectors from all over the area to
his Northern California farm.>>It’s a relaxing,
and often bumpy, journey through his vineyards,
fields and wooded areas.>>I was born in- in Germany
and when I was teenager we still were using horses
for work and hauling things. We also had tractors, but I
would say half of the work was done with horses
when I came here in 1960… and in Germany so I actually-
I always was around horses. I met other people who
had horses and carriages and I think it was
in 1978 they said, “Joe you got a nice ranch, why don’t we have a carriage
drive here on your ranch?” and we’re doing it ever since. We formed a carriage club, we call it the Antique
Carriage Club and our mission is to teach people how to
use horses to pull carriages and also to preserve those
old carriages for the future.>>So Joe said, “Hey,
today come and bring your Linzer Wagonette
and- and wear your…”>>Dress up. [laughs]>>”…Dress up and spice
things up a little bit,” so that’s what we did.>>Tom and Connie
Hodgson brought their Austrian horses and dressed
up for the occasion.>>And the people, you know, a lot of friendly
good people, and…>>And to keep the art of
horse driving alive too. As the city grows up we’re just losing open
space and chance for that. So yeah, it’s also that too. It’s fun plus it’s just-
yeah, keeping the art alive.>>It’s a, it’s an eye
opening experience and- and just- just fun to be able
to really kinda relive a little bit of history
and I think that’s- y’know, come out and- come out
and relive some history just get into it and- and we love it because
everybody loves horses, but now you, you get to,
y’know, be next to a horse and be pulled by a
horse down the road and the horses love it. And a lot of people don’t
understand that the horses absolutely love doing this,
it’s a thrill for them.>>While many of the
riders stick together, others venture
off on their own. Although it is easy to get
lost on this 400 acre farm. Joe has been hosting
the ride for 36 years and he knows why it
continues to be popular!>>Hobbies, they
make you think of something besides work.
[laughing]>>Horse and buggy use
started declining at the turn of the 20th century
thanks to the automobile. By 1920 autos
outnumbered carriages. But Joe says that
even today there are still jobs on the farm
that only a horse can do.>>I bought this ranch- there
was a really muddy road here and I could not use-
use a pickup or tractor to drive down there and said,
“Well, in the old days we used to use a horse,”
so now a wagon, so I got myself a
horse and a wagon.>>The ride is also an
opportunity to show off the beautifully restored
wagons and carriages. Or in Jean Pedersens case,
custom-built carriages!>>Well, I designed
this carriage. I’ve had a number of ones
before this and the Amish built it for me.>>It’s very comfortable.>>It’s very comfortable; it has good springs
and good padding. It’s four wheel,
so it’s comfortable, not like a cart that
only has two wheels, and it has brakes. I’ve been driving it
now for 15 years.>>So when you’re sitting in
this seat, you’re in control.>>You are in control, and I have worked
with my animal so that I trust him to do traffic,
highways, in town, crowds.>>And you’ve been coming
to this for 20 years?>>For 20 years.>>You just love it.>>Well I just love it, and it’s so gracious
of Joe Daehling to open this facility up
for people to come.>>This is an art, isn’t it?
You’d hate to see it go away.>>I would hope that
the younger generation would pick it up as
being a hobby of theirs and continue on with it
because it’s so enjoyable.>>After the ride
everyone gathers for an old-fashioned cookout. It’s an opportunity to
share memories of their annual ride and for
these carriage collectors, plan for their next
horse-driven adventure.>>We’re just about out of
time, but if you’re on Facebook or Twitter and
want to connect with us, we’d love to hear from you. And as always, you can find
out lots more about the show or look at videos from all of
our programs on our website, that’s AmericasHeartland.org You’ll find all of Sharon’s
recipes there as well. 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 888-814-3923 ♪♪ ♪♪ You can see it in the eyes
of every woman and man ♪♪ ♪♪ In America’s Heartland,
livin’ close to the land ♪♪ ♪♪ There’s a love
for the country ♪♪ ♪♪ And a pride
in the brand ♪♪ ♪♪ In America’s Heartland ♪♪ ♪♪ Livin’ close…
close to the land ♪♪>>America’s Heartland
is made possible by…>>CropLife America-
Representing the companies whose modern
farming innovations help America’s farmers
provide nutritious food for communities
around the globe. The Fund for
Agriculture Education- A fund created
by KVIE to support America’s Heartland
programming. Contributors include
the following:

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