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00:00My name's Mike Rowe.
00:03And this is my job.
00:06I explore the country looking for people who aren't afraid to get dirty.
00:10I don't know what you're doing, but you're pretty fast at it.
00:14Hard-working men and women who earn an honest living.
00:18Doing the kinds of jobs that make civilized life possible for the rest of us.
00:23Chuck, this is disgusting, man.
00:25Now, get ready to get dirty.
00:32Coming up on Dirty Jobs.
00:34For the first time on TV, I eat pig liver and blow chunks.
00:40That's right.
00:40I blow big one-pound chunks of Scrapple meat.
00:45The air comes through this tube and blows the meat off?
00:48Exactly.
00:49Scrapple.
00:50It's a regional taste treat made here by one big, happy family.
00:54You don't even know who you're related to, man.
00:56It's too big around here.
00:58And later.
01:00I put my best foot forward as I learn the snappy secrets of one of the most expensive shoe shines
01:05in the world.
01:06How much do you charge?
01:07$8 million.
01:08$8 million.
01:09Seems pricey.
01:13Oh, God.
01:26When I was a kid, my parents sent me to spend a weekend with my Uncle Nelson and my Aunt
01:31Mary Lou in Delaware.
01:32One morning, my Aunt Mary Lou made a skillet full of something I had never had before and dumped it
01:39on my plate and handed me some ketchup.
01:40Well, it was delicious.
01:42I asked her what it was and she said Scrapple.
01:44And I said, Scrabble?
01:45Like the game?
01:46And she said, no, no.
01:48Scrapple.
01:49Peas.
01:49Not bees.
01:51I ate some more and it was still delicious.
01:52And I said to my Uncle Nelson, what is in this stuff exactly?
01:55And he said, everything the government won't let you put in a hot dog.
01:59I haven't thought about that much since, until today, when I finally got back to Delaware.
02:04That's a squirrel, incidentally.
02:07I don't think there's any squirrel in Scrapple.
02:10I could be wrong.
02:12Since 1933, Hughes' Delaware-made Scrapple has been cooked up by the Hughes family right here in the quaint town
02:20of Felton, Delaware.
02:22It is a family business.
02:23Like many enterprises I've visited over the years,
02:26what's different here is the family members seem to be doing all the actual work.
02:32All right, this would be the, uh, I don't know what this is, but you're Dave, right?
02:36Yep.
02:37Mike.
02:37Nice to meet you.
02:38How are you?
02:38What's your name?
02:39Tanya.
02:40Tanya.
02:40And you are?
02:41Dolly.
02:42Dolly.
02:42Dave goes with Dolly, right?
02:43Brother and sister.
02:44Brother and sister.
02:45All right, and you are?
02:46Dana.
02:46Dana.
02:47Dana goes with Dolly also?
02:48Daughter.
02:49Daughter.
02:50Brother, sister, daughter?
02:51Taylor.
02:52Taylor.
02:52Taylor doesn't go with?
02:54No.
02:54Dottie or Dana.
02:55You're a friend.
02:56Do you go with Tanya?
02:57No.
02:57That's my daughter-in-law.
02:58This is your daughter-in-law?
02:59Yes.
03:00And Taylor is?
03:01Her best friend.
03:02Friend of the family.
03:03Your best friend.
03:04Are you friends with her as well?
03:05Yeah.
03:05So, but she's, you're better friends.
03:08She's better friends with her than you are.
03:10Yeah.
03:10Yeah.
03:11Ah, that's why there's some space between you.
03:12Yeah.
03:13Are you in charge?
03:14Yep, me and I.
03:15All right.
03:15What's happening here right now?
03:17We're wrapping Scrabble.
03:19Wrapping up the One Pounders.
03:21Wrapping up the One Pounders, and so obviously we have arrived in the middle of,
03:26the process.
03:27Yep.
03:28When does your day actually begin?
03:30Six in the morning.
03:31That's why we missed, we missed what could be a key, a key element of the day.
03:38Could have got up a little early.
03:40Yeah, I know, I know.
03:41We're getting old, and frankly, we just don't, we just don't care as much as we used to.
03:45What is, um, what is in it?
03:46It's actually fat back and liver, flour, cornmeal, sage, salt, pepper.
03:53Fat back, liver, cornmeal, sage, salt, pepper, and flour in some sort of, you know, mixture.
04:03Yeah.
04:04Remember, this is fat and liver from pigs that we're talking about.
04:07So the little oinkers are used for more than bacon and pork chops.
04:12I like what she's doing.
04:13You like what I'm doing?
04:13What, no, what, what is, what are you doing?
04:16The air comes through this tube and blows the meat off?
04:21Yo, yeah, can I do this first?
04:23Yeah.
04:23Because this is actually the key spot, right?
04:25I mean, you guys can only go as fast as she's going.
04:29All right, this is an ideal way for me to slow things down.
04:32She was taking this, sticking it down the side.
04:35Down the side.
04:36Right, by that?
04:37Put it on the pedal.
04:40Meat falls out of the tube.
04:41Make the vent.
04:42And you put it over here.
04:43Oh, right here.
04:44Like this?
04:44No.
04:45Right over.
04:46Like that?
04:46Turn it around.
04:47Like this?
04:48Yeah.
04:48Turn it around.
04:49Like this?
04:49I'm driving that one.
04:50Like that.
04:54Is that too confusing?
04:56That was confusing.
04:57I didn't even see what happened.
05:00You can stand over here and supervise if you want.
05:03Yeah, Tom, you'll help him out.
05:04This just may be the last opportunity.
05:06Get him some Scrapple.
05:07For you and a wild boss, somebody around.
05:09Now, if you haven't had a good look at it yet, that's the Scrapple.
05:13That's Scrapple.
05:14Looks kind of like meatloaf met Spam and then got extruded into its own special little tube.
05:19That sounds a lot better.
05:20Is it?
05:20Yeah.
05:21I've had it before and I love it, but I've had it several times and it always tastes different.
05:25Well, you know what?
05:26If you ain't never tried ours, you ain't gonna go to try Scrapple.
05:29There are three Scrapple makers in the state of Delaware, but what sets the Hugheses apart
05:33is their secret recipe and the fact that they wrapped their Scrapple by hand.
05:39Now, what is all the stuff around the edge here, this custard?
05:42It's grease.
05:44Grease?
05:45Tanya, show them how to catch it out of the pan.
05:48Yeah, show me how to catch it out of the pan.
05:51Yeah, right.
05:53So, from the pan to your hands, the meat never hits the steel.
05:58So, now I catch the meat in my hand like that.
06:00I put this here, I take that there, and I hit you with a little of that.
06:03Right.
06:03Like that?
06:04Exactly.
06:05I got it.
06:05I got it.
06:06I got it.
06:06How long have you been doing this?
06:08Five years.
06:10Five years?
06:11I married into this.
06:12Who'd you marry?
06:13The delivery driver.
06:16What's his name?
06:17Wesley.
06:18Wesley.
06:19Wesley?
06:19That's my son.
06:20Yeah.
06:21Will I meet him?
06:22He'll be here today?
06:24Mm-hmm.
06:25As an interesting aside, the Hughes family doesn't simply work together.
06:29They live together.
06:30This house is right in front of the packing plant where we're currently working, and it's
06:35where Dolly and Dana live.
06:36Here's Taylor's house, and this is Dolly's ex-stepmother's house.
06:40Here's where David's ex-wife and kids live.
06:43David lives across the street from his ex-wife.
06:45The dad of Dolly and David lives here, or maybe this is where Dolly lives, and this is
06:51where David lives.
06:52It's all very confusing, but the point is, the family that scrapples together stays together.
07:01Where do these go?
07:02Just stack them like that?
07:04Give them to Aaron.
07:05Aaron.
07:06Mike.
07:08How are you?
07:08I'm going to bring you some of these greasy, uh, what do you call them?
07:11Tubs?
07:12Hands.
07:13Pans?
07:13Yes.
07:14Plastic pans.
07:15Here you go, man.
07:16Thank you, sir.
07:17Anytime.
07:18You related to anybody here?
07:19Yes, I am, uh, cousins with...
07:21Cousin of who?
07:22You're a cousin of everybody?
07:24Yeah.
07:24Come on, really?
07:26Uh, second cousins with Dana?
07:29No, second cousins with me and David.
07:32You don't even know who you're related to, man.
07:34It's too big around here.
07:36Third cousins to these two.
07:38Just like one endless strand of DNA running through Delaware.
07:42Oh, we've got to tell you, Aaron's done two tours over in Iraq.
07:48Is that right?
07:48Aaron has.
07:49I had no idea.
07:51Right, Aaron?
07:52Where'd you get back?
07:53Two tours in Iraq.
07:54Yes, sir.
07:55I got back in September.
07:56Yeah?
07:57Yeah.
07:59Whereabouts?
08:00Uh, Baghdad.
08:01Welcome back, man.
08:04You're getting to come back to this.
08:06Hey, back to the meat blowers union.
08:09Welcome home, son.
08:12With heroes like Aaron in the room, I was inspired to play my part in furthering the American
08:17green.
08:17And today, it just happened to be making Scrapple with the Hughes's.
08:22Now, what's going on here with that thing?
08:24That's a hot iron.
08:26Feel it.
08:26That's hot?
08:27Yes.
08:28The hot pad is used to slightly melt the plastic wrap, providing a nice seal to keep the Scrapple
08:34fresh.
08:35Ready?
08:35Ow, damn, that's hot.
08:36Look, that's why you do this.
08:38You didn't tell me to do that.
08:39Uh-huh, you didn't.
08:40No, you didn't.
08:41You didn't tell me.
08:41I just told you that.
08:42I said, do this.
08:44Well, then.
08:45Okay.
08:46And then pull it over.
08:47You've got to be able to do it in five seconds or you can't stop.
08:50No problem.
08:52Okay.
08:52And then pull it over.
08:53Pull this over.
08:54Right?
08:54Yeah.
08:55And pick it up.
08:56Pick it up.
08:57Now put it on here.
08:59Like that?
09:00Yeah.
09:01Now do it again on the other side.
09:03Do your other side.
09:05Hey, you're not the fastest wrapper in the box.
09:07No, I'm not, but I am the newest.
09:09Oh, I've done it.
09:10There you go.
09:11Look at this thing.
09:11It's got the whole ridge.
09:12That's, you've got to get points for difficulty on that.
09:15I guess that's not bad.
09:16That looks good.
09:17Well, you can take some of the shock and all out of your voice.
09:19It'd be more like a compliment.
09:21You did very well there, Mike.
09:23I'm so proud of you.
09:24Okay.
09:25See?
09:25With me, flattery will get you everywhere.
09:28However, further examination by our cameraman exposed the truth of what the Hughes's thought
09:34of my scrapple wrapping technique.
09:36Yeah, but this...
09:37I said, you guys ain't got much done.
09:39Yeah, your sister's just chatting away.
09:42Okay, Dolly.
09:43Me and you.
09:43You and me.
09:44Okay.
09:44All right.
09:45We're going to go for two minutes.
09:48Two minutes.
09:49Two minutes.
09:50Okay.
09:50And whoever can do the most will be the one who does the most.
09:55Exactly.
09:56In two minutes.
09:58All right, when this little red hand gets to the 12, we roll.
10:01Okay.
10:01Me and you.
10:02You and me.
10:02Exactly.
10:03Four, three, two, one.
10:06Coming up.
10:07I'm counting mine.
10:08I'm counting mine, too.
10:10Insults fly at the merciless match of the meat manglers.
10:16Then we get some expert help with our fragile $50,000 scrapple can.
10:24And later, in the shoe doctor's operating room, I polish up on my positive attitude.
10:29So the main criteria to sit in the chair, they have to smile.
10:32If you don't smile, you got to go.
10:42Three, two, one.
10:46It's a competition.
10:48You're on your own.
10:49I've been on my own all my life.
10:50I'm counting mine.
10:51I'm counting mine, too.
10:53I'm easy.
10:54I'm still on one.
10:55Three.
10:57Four.
10:59Five.
11:02Three.
11:04Six.
11:05Six.
11:08Seven.
11:10I'm on fire.
11:12Ten.
11:14Four.
11:15Come on.
11:18Thirteen.
11:19Man, you're a good meat wrapper.
11:21Forty seconds.
11:23Fourteen.
11:24Five.
11:27That's it.
11:28Fifteen.
11:30Now, how many did Mike, uh...
11:32Five and a half.
11:32How many did he get in the box?
11:34That's the question.
11:34Well, he ran five, but he got two in there.
11:39What didn't make it?
11:43This has a ribbon in it.
11:45Well, the paper was torn.
11:46And this is scorched.
11:47Well, the meat was crooked.
11:49Give back to me.
11:50But this one's good.
11:51You can put it in there.
11:52Okay.
11:53You got three.
11:55Yeah, you got three in there.
11:56You got three in there.
11:57That way, when somebody gets it at the store, it'll know Mike's wrapped up.
12:01Exactly.
12:02Why not?
12:02We'll put a little Dirty Jobs on it.
12:04This will be a special Dirty Jobs wrap.
12:06Let's put one of the Mary Maids on there.
12:09Yeah.
12:10Now, if you think Dolly was fast, you ain't seen nothing.
12:13Because as soon as we graduated from the one-pound scrapple loaves to the two-pounders,
12:18they brought in the big guns.
12:20All right.
12:21I need Jennifer and David to get in here.
12:25Jennifer and David.
12:26Jennifer and David.
12:26That's what we need now.
12:31You're Jennifer?
12:32Yes.
12:32Mike?
12:33How are you?
12:34Good.
12:34How are you?
12:35If any of these gentlemen are in your way, throw an elbow.
12:37Just keep walking.
12:38Throw an elbow.
12:39Make a hole.
12:40Now, why does Jennifer come in for the twos?
12:42Because she's fast.
12:44So you've just been out there the whole time waiting to come in for the twos?
12:46Yes.
12:47I hate one-pounders.
12:49You're all about number two.
12:50I am.
12:51All right.
12:51Let's see.
12:53I want to behold.
12:57Might be a little sticky on the corner.
12:59Sorry about that.
12:59This is what a packing process looks like when it's been perfected over 80 years.
13:04Denimo.
13:05Three at a time.
13:06Take three at a time.
13:07In fact, it was Dolly and David's father who invented the machine that blows the meat.
13:11I'm getting pretty good at that.
13:13I think I've learned a secret now.
13:14You can actually pull the tub toward you a little bit.
13:16You're going to take my job.
13:18I think I already have.
13:19I think so.
13:21How do you get in the meat blowers union?
13:23Practice, practice, practice.
13:27Did you get a load of Jennifer over there?
13:29She is quick.
13:31I want to watch this.
13:32How long have you been doing this, Jennifer?
13:3536 years in the next month.
13:3736?
13:38Well, you're good at it.
13:40No one knows for sure how Jennifer got so good at handling the meat, but I'm sure she's got her
13:45secrets.
13:46You get in the zone, Jennifer?
13:47Do you get, like, where's your mind go when you're doing this?
13:54As we finished the wrapping, I was sent to the loading dock to meet another family member.
14:05Wesley.
14:06I'm all right.
14:07How are you?
14:07All right.
14:08How are you doing?
14:08I'm all right.
14:09You are Dolly's son?
14:11Yep.
14:12All right.
14:12All right.
14:13That makes Dave your, uh...
14:15Uncle.
14:15Uncle.
14:16Yep.
14:16Okay, good.
14:17This is your truck?
14:18Yeah, this is my truck.
14:19We loading it up?
14:19Yes, we are.
14:20To review, Wesley is married to Tanya, who is the third cousin to Aaron, who is the second cousin to
14:26Tanya's mother-in-law, which I think makes Wesley his own grandfather.
14:30So the twos go in the back?
14:32Right in front of this box right here.
14:33Like this?
14:33Yep.
14:34Just thinking about it is exhausting.
14:36Well, you act like you know what you're doing.
14:38No, I'm a good stacker, man.
14:39I grew up playing Tetris.
14:41I can make stuff fit.
14:43Every week, Wesley drives his truck to 81 stores and restaurants spread throughout the great states of Delaware, Maryland, and
14:49Virginia.
14:50You just go four high with it.
14:52Four high.
14:52You got it.
14:53Four high.
14:53The stores take most of the one and two pounders.
14:56Now, do these get a dose on the...
14:57That's not a sentence.
14:59But they also carry some five and ten pounders for the restaurants.
15:03Can you hand them to that time, Mike?
15:04Yes, I can.
15:05Okay.
15:06Oh, you might as well give me them fives and tens down there, too.
15:11Fives and tens.
15:12All right.
15:13Five, five.
15:13Coming alive.
15:15Three more fives.
15:18And three more fives.
15:19Anything else?
15:20No, I'd say we're good.
15:21I'll shut the door and we'll go from there.
15:23Still got a cameraman in the back of the truck.
15:25Leave your cameraman right there.
15:27We can leave him right there.
15:28Let's leave Troy back there.
15:30And it's probably a pretty good way for us to end the act.
15:33You'll close the door.
15:34We'll say goodbye.
15:35All right.
15:36All right.
15:37When we come back, we're going to throw some more stuff in some sort of pot.
15:40And it's going to get hot.
15:41And then we're going to make more Scrapple meat.
15:44All right.
15:47Nice work, Troy.
15:49And later, I stir up some more trouble at Scrapple World Headquarters.
15:54That's not a good job.
15:56That's more like a bad dog.
16:05Well, I was outside loading the truck.
16:07The wrapping department seemed to get along just fine without me.
16:12The girls will be wrapping meat for...
16:14They never stop with the meat.
16:16Never stop.
16:17Because this stuff never stops either.
16:19What are we looking at here?
16:20This is your fat back and liver cooking.
16:25This is fat back and liver cooking right now?
16:27Yep.
16:27I love the smell of boiling pig fat and liver in the morning.
16:31It smells like mouse grapple.
16:33And how long has it been bubbling up like this?
16:37That's a trade secret, but...
16:39Okay.
16:40Until it cooks down.
16:41Until it cooks down.
16:43All right.
16:43Don't tell me any proprietary secrets.
16:45So this has been here simmering for a while.
16:47Well, we're going to take it out and do what?
16:49We're going to put that grinder together,
16:52grind it into that tank right there,
16:54and then pump it right back in there.
16:56Back in here?
16:57Right back in.
16:58What?
16:59So then we'll put our flour, our seasoning in,
17:03and then put the flour mill in and mix it up.
17:06And then you take it back out.
17:07And then you take it back out, grind it again,
17:10put it back in that,
17:11then it pumps it up into that machine.
17:13Yep.
17:14And then it goes in the pan.
17:16You got it.
17:18As David and I were talking,
17:20I couldn't help but notice Casper,
17:21son of Tanya and Wesley,
17:23fourth cousin of Aaron,
17:24grandson of Dolly,
17:25and great nephew of David.
17:27What caught our attention, though,
17:28was not simply his genealogy,
17:30but a certain curiosity for Doug's
17:32$50,000 Panasonic HDX 900.
17:36Nice save, Ryan.
17:38So while David stirred the scrapple,
17:40we decided to satisfy Casper's curiosity
17:43with some less expensive technology,
17:46Barsky's portable camera.
17:48Casper's going to, uh,
17:49Casper's going to be a cameraman.
17:50Come here.
17:51All you have to do,
17:52you're going to record,
17:53just press this red button.
17:55Okay?
17:56And it starts just like that.
17:57So you're recording right now.
17:59All you got to do
18:01is point it wherever you want.
18:02See?
18:03Just like that.
18:05Really super simple.
18:06Just like this.
18:08So,
18:10this guy in a green shirt,
18:11his name's Jones.
18:13You stay with him.
18:14Okay.
18:15Stay behind him
18:16and shoot
18:17wherever he goes
18:18and just keep as many things
18:20in the frame as you can, okay?
18:21And when in doubt,
18:22shoot him.
18:22He's always fun.
18:23Okay?
18:24You got it?
18:26All right,
18:27you can grab that,
18:28slide it right in there
18:29and give her a twist
18:30so you know she goes in the hole.
18:31Yep.
18:32And take your blade.
18:34Like that?
18:35Same thing there.
18:37Once assembled,
18:38the grinder
18:38will take all the boiling pig livers
18:41and fat back
18:42and process it
18:42much like you would ground beef.
18:45We're in America now
18:47to go this way to date.
18:48I see.
18:50See how I do that?
18:52That's good.
18:53All right.
18:53Matt, you're completely mobile.
18:56That slides up there like that.
18:58The contraption
18:59is basically a pumping station
19:01which will circulate
19:02the processed scrapple
19:03from the grinder
19:04and then back
19:05to the original boiling pot.
19:07All right,
19:08don't take no rocket scientists.
19:09We're just going to
19:10dip all this,
19:11put it in there
19:12and grind her up.
19:16Tip her right up in there
19:17like that.
19:18That's,
19:18so that's pig liver
19:20and fat back.
19:21Yep,
19:21that's pig liver
19:22moving fast.
19:27He's like the hell's on.
19:33Hot.
19:38That's limerol, right?
19:44Do you make scrapple
19:45out of anything?
19:46You know what?
19:47They do make some beef scrapple.
19:49Yeah,
19:50or,
19:50I mean,
19:50why not?
19:51Why not deer scrapple?
19:52Deer ain't got much fat on it.
19:54You need something that's fat.
19:55Well,
19:57fat does make it yummy.
19:59Scrapple might contain
20:00a fair share of fat,
20:01but a few weeks on this job
20:03and you'll be a lean machine.
20:05Look at David.
20:06And look at you.
20:07How old are you?
20:0847.
20:09I mean,
20:09you're fit.
20:10Like,
20:10I mean,
20:10you're shredded.
20:11I've always been that way,
20:12though.
20:12I've always seen my dead
20:13when I was a knife foot.
20:14But you've always done this.
20:16With only one pot down,
20:17we're just getting started.
20:19So that just slaps
20:21right in there.
20:22You hit the switch.
20:24Yep.
20:25Pull that right back in.
20:26So it's all ground.
20:28All ground.
20:29All your liver's ground up.
20:31Now you can come
20:32right back over here
20:33and start.
20:33Same thing.
20:34Loading this way.
20:37One squealing pot of pig
20:38after another
20:39was ground up
20:40and returned
20:41to whence it came.
20:43This could wear you out
20:45after a day.
20:46The work is exhausting
20:47and back-breaking.
20:48It's just like a bottomless pit
20:50here, Dave.
20:51So where is?
20:52It's like trying to eat
20:53soup with a hole
20:54in your spoon.
20:56That's good enough.
20:57And we're ready
20:58to rock and roll again.
20:59The average weight
21:00of an adult pig liver
21:01is about two pounds.
21:02And this vat
21:03is filled with
21:04over 250 of them.
21:06You do the math.
21:08Each time you empty
21:09one of these boiling pots,
21:10you've moved
21:11about 500 pounds of meat.
21:13You're not the fastest
21:14dipper in the world, Mike.
21:15No, I'm not.
21:17No.
21:18I'm not the fastest dipper.
21:19Steady, though.
21:20Steady.
21:20I'm steady.
21:22Don't stick around
21:23until it's done.
21:24And about 200 hours later,
21:25we were done.
21:26How you doing, Casper?
21:27Getting all the footage?
21:29Good man.
21:30At least I thought
21:31we were done
21:31until Tanya showed up again.
21:33For right now,
21:34we'll go back here
21:35and get some seasoning
21:36and we'll put
21:37the seasoning in.
21:38Great.
21:40This is your seasoning here.
21:42Yeah.
21:43This seasoning goes
21:44to pop one?
21:44Yeah.
21:45What is this, Tanya?
21:46What seasoning is it?
21:47Salt, pepper, and sage.
21:48Salt, pepper, and sage.
21:49All right.
21:50All of it?
21:51Whole bag?
21:52Or both bags?
21:52No.
21:53Just one bag.
21:53Just one bag.
21:54One bag per pot.
21:55Now you'll mix that up
21:56right good
21:57so the salt
21:57don't lay on the bottom.
21:59Cooking always reminds me
22:00of home,
22:01so it seemed appropriate
22:02to apply a special ingredient
22:04that we always had
22:05at the row house.
22:08Pardon me.
22:10Just kidding.
22:11And if you sneeze,
22:12do the right thing.
22:13Turn that way.
22:14Turn your head.
22:14Got it.
22:15Sorry, Jonesy.
22:16That's good on that one.
22:17That's good?
22:18Yep.
22:25Good job.
22:29Coming up.
22:30I got it.
22:31I learned a crazy little dance
22:32they called the meatpacker mambo.
22:34Oh, sorry.
22:35That's really fast.
22:44All right, now you can go with her
22:46and she'll tell you what
22:48to put the flour in.
22:49Yeah?
22:50Yeah.
22:51But before we could add the flour,
22:54sound man Jones had to reposition
22:56our newest cameraman,
22:57which gave our brilliant director Barsky
22:59a controversial idea.
23:02You know, it's a hard thing
23:03to understand how we move around quickly.
23:05So what we're going to do to help you out,
23:07we're going to tie you to Jones.
23:09Okay?
23:09You don't have a problem with that, do you?
23:12Okay, great.
23:17Yeah, that's good.
23:18I don't see what could go wrong here.
23:19What are you shooting right now, son?
23:21The ground, it looks like.
23:23Yeah, see that finger right there?
23:24Watch how much better your shot looks
23:26without your finger in it.
23:26There you go.
23:28Just, just like Doug.
23:30Just like that.
23:31We're set.
23:33Almost like Troy.
23:36Well, nobody's like Troy, really.
23:38All right, where were we?
23:41Right by side there, right?
23:42Yeah, go.
23:42Yeah.
23:44Coming right over here, dude.
23:46Yeah.
23:48Yeah.
23:57You know what I'm going to do?
23:58I can't even begin to imagine,
23:59although I bet you're going to put this in here,
24:00and I'm going to observe.
24:02Yeah.
24:02The first thing you want to do
24:05is get it rolling up right good
24:07without splattering it out all over her
24:09because she will cry.
24:10I don't want to see her cry, no.
24:12The contents of the pot are scalding hot.
24:16Contact with the skin would cause third-degree burns,
24:18just one of the many hazards of making Scrapple.
24:22Try to stay right in the middle like that.
24:24But at least Casper's safe.
24:26You know, usually I burn her a couple of times
24:28and she'll squeal and go thin.
24:30That hurts.
24:31I bet it does.
24:32You got scars?
24:33Scrapple scars?
24:35I do.
24:35He does.
24:36When did you do that?
24:37Last week.
24:38Because once this stuff gets thick,
24:41when it gets on you, it stays on you.
24:43Was that a burn or is that a cut?
24:45That's a burn.
24:46That's a burn?
24:46Yeah, that's a burn.
24:49When it starts getting thick like that,
24:51then you pretty much got to go to the bottom
24:54after every scoop.
24:55You can really see it start to fatten up.
24:56Yeah.
24:57Moving the liver from the pot to the grinder is a workout.
25:02Look at that thing bending.
25:04But stirring in the flour and cornmeal,
25:06that's a serious workout.
25:08Yeah, man, you'd be devastating in a kayak.
25:10Yeah.
25:10Yeah, you need a pace and a rhythm
25:12you can maintain for four pots.
25:15So the next three pots were reserved for Tanya and me.
25:19Think you can handle it?
25:20Probably not, but I'll give it a shot.
25:22I'm ready.
25:22You bet.
25:23I'm ready.
25:26I'm scared to death to splatter you.
25:28If it'd be okay, don't worry.
25:31I'm used to it.
25:33Completely deforming you.
25:34Dave actually splattered me in my eye, so.
25:38As long as you don't do that, we'll be okay.
25:44No safety glasses?
25:45No safety glasses.
25:48Okay.
25:50Turns out, Tanya and I make a pretty good team.
25:53It's not as easy as it looks.
25:54It doesn't look easy, to be honest with you.
25:57But it looked a heck of a lot easier than it is.
25:59Because I think you're doing such a good job,
26:01you can do this one.
26:02Yeah.
26:06One pot after the other, we got all our Scrapple mixed.
26:10Not bad for the first time.
26:12That's actual work.
26:13Not done about it.
26:14Oh, yeah.
26:14It'll work.
26:15Of course, I won't be able to move my arms tomorrow.
26:18How many more steps are there?
26:20Just out of curiosity.
26:22Well, next we will pump it into the panner and then you'll have real fun trying to keep
26:29up with the panner.
26:30I'll look forward to that.
26:31But the panning process, it's basically a series of repeat performances, from another
26:37round of grinding, to pumping, to an encore of Jennifer, the fastest scrappler to the side
26:48of the Mississippi.
26:50All right, Jenny, what is the machine called?
26:53A panning machine.
26:54Panning?
26:54Panning machine.
26:55No pet name?
26:56No, no pet name.
26:57You know?
26:57No.
26:58Okay.
26:59Nothing.
26:59You're not into the pet name thing?
27:01We cuss it every now and then.
27:03Cuss it?
27:03But you can't do that on air.
27:04Actually, you can.
27:05Oh, okay.
27:06We'll bleep.
27:07We'll bleep the out of you.
27:08Okay.
27:08We'll see.
27:09So these are the little one pounders.
27:11Take this button.
27:13Push it this way.
27:14All right.
27:15It's going to go a little fast.
27:17So you'll want to be ready.
27:18Maybe you should go ahead and show me.
27:23What was that?
27:25What was that?
27:26Even I mess up.
27:27Ugh.
27:29You ready?
27:36Everybody rolling?
27:37Come on, honey.
27:37You got it.
27:43You got it.
27:47Good job.
27:48That's not a good job.
27:51That's more like a bad dog.
27:53Show me how you do it again.
27:55You're taking them off the stack like that as you go?
28:08All right.
28:09Just do that.
28:10Yes.
28:12I got it.
28:18No.
28:19Too much.
28:20Oh, sorry.
28:21That's really fast.
28:23That's really fast.
28:24I do a lot better when these are out.
28:27Yeah, but that's cheating.
28:28I do a lot better when I'm cheating.
28:35Wrong one.
28:36Rats.
28:37Stop.
28:39It's very hot.
28:40It's hot.
28:41It's lava, Scrapple.
28:42Now, because they wanted a few pans of Scrapple left over to actually sell, Jenny and I switched
28:47places.
28:47Now, you're doing this and I'm doing this and trying to keep this clear for you the whole
28:51time?
28:51Yeah.
28:58I'm calling behind mine.
28:59Ow.
29:00Oh, that's hot.
29:01Oh, that's hot.
29:05Hot.
29:06Hot.
29:09Scrapple burn.
29:10You ever read any Kafka?
29:13You would love it here.
29:16This is the devil.
29:18Is it burning your fingers?
29:19It's the devil's machine.
29:20It's just too fast.
29:21I mean, I get the idea, guys.
29:23This is all day.
29:25Yeah, exactly.
29:27So, these then go just in the cooler.
29:30They sit.
29:32And then the next morning, bright and early, you come in and you start where we started
29:37today.
29:37Yep.
29:38I really feel as though, one more, just one more pass.
29:43Check this out.
29:44A little bit of that, and a little bit of that, and a little bit of that, and a little
29:47bit of
29:48that, and a little bit of that, and a little bit of that, and a little bit of that, and
29:51a
29:51little bit of that.
29:53But that is a sign for me to leave.
29:57For you to leave?
29:59Thanks.
29:59It's been an education.
30:00Nice meeting you.
30:00I'm going to send in some people to clean that up for you.
30:02Okay, you do that.
30:04But who would be willing to clean up my mess?
30:06Yikes.
30:07Dolly or Wesley?
30:09Tanya could work out.
30:10Maybe even Casper.
30:11Well, it doesn't really matter.
30:13It'll get done.
30:14Because the Hughes's are one big, hard-working family.
30:18Coming up.
30:19Pull your pants up.
30:20Pull your pants up, Dave.
30:21A man they call the shoe doctor helps me do major surgery on Barsky's beat-up boots.
30:27No, no, no, no.
30:28You're not giving me a body squirt.
30:30No, I'm not.
30:31I assure you.
30:41San Francisco's a great walking city.
30:44Because when your shoes get all scuffed up, you can walk over here to the San Francisco Hotel for the
30:50best shoes shine in town.
30:51Those are Dave's shoes.
30:53This is Alan Feaster.
30:55Alan Feaster, like Easter with an F.
30:57That's right.
30:57He's the shoe doctor.
30:58He's the shoe doctor, and he is in, and we are at the St. Francis.
31:03And we're going to learn today everything there is to learn about polishing shoes.
31:07No, no, no, no.
31:08Taking care of shoes.
31:09What's the difference between polishing and taking care of?
31:11Polishing is when you're destroying the leather.
31:13Taking care of is when we do it together.
31:16I'll show you how to do that.
31:17All right, now, if I'm walking through an airport and I want to get a quick shoe shine, are they
31:20polishing my shoes or are they taking care of my shoes?
31:22They're murdering your shoes.
31:23They're murdering.
31:24Yes.
31:25Why is the world full of shoe murderers?
31:28Because they don't understand the principle of how to take care of the shoe.
31:31Tell me how long you've been taking care of people's shoes.
31:33Ten years.
31:34All the people and all their shoes come to you.
31:38I mean, you are the shoe doctor.
31:40I'm the doctor.
31:40You're dug in at one of the most famous hotels on the planet.
31:42That's right.
31:42And they just come to you and you make their shoes beautiful.
31:44Exactly.
31:45Are they appropriately grateful, in your opinion?
31:47Without a doubt.
31:48All right, good.
31:49How much do you charge?
31:50Eight million dollars.
31:51Eight million.
31:52That seems pricey.
31:53Seriously?
31:54I just take away, I'll tell them, take away all the zeros.
31:57There's eight dollars.
31:58Eight dollars.
31:58All right, four dollars a foot?
32:00Four dollars a foot, you can say it like that.
32:02All right.
32:04Dave's, Dave's shoes, at a glance, look like they could, like they need to be taken care of.
32:08Very much so.
32:09Yeah.
32:09They're pretty bad.
32:10He's rough on them.
32:11He is rough on them.
32:12I'll tell you.
32:13He's had them up Troy's butt twice.
32:15So, when somebody sits down in your chair for the first time, just walk me right through
32:19the problem.
32:19I want to understand the difference between polishing and taking care of them, and I want
32:23people to understand what it is you do day in and day.
32:26Okay, immediately when they walk into my stand, I let them know that I don't do shoe shine.
32:31They ask me, what do I do?
32:32I say, I do shoe care.
32:34And then also, the main criteria to sit in the chair, they have to smile.
32:38You're smiling, Dave?
32:39You have to smile.
32:40You can't get shoe care if you don't smile.
32:41Okay, right.
32:42Because everybody has to smile one time.
32:44And why wouldn't we be smiling?
32:45Because it's...
32:46Because some people have issues, and they come in with all their issues, too, you know.
32:48They can leave their issues outside.
32:50But that's why I'm the shoe doctor.
32:51Yeah, okay.
32:52And the doctor is in.
32:53The doctor is in.
32:54All right.
32:54What's the first step, then?
32:56You have to put the gloves on.
32:57Okay.
32:58You got an extra pair?
32:59I have an extra pair.
33:00Dr. Feaster works five to six days a week, ten hours a day.
33:04In a typical week, he'll polish about 42 pairs of shoes.
33:07But if a convention is in town, that number will shoot up to 120 pairs a week.
33:12But San Francisco is one of the most popular convention sites in the U.S., so Alan keeps
33:18plenty busy.
33:19Pull your pants up.
33:20Pull your pants up, Dave.
33:21Because I don't touch socks.
33:23You know, most shoe chitens, they touch socks and mess up socks and everything.
33:26You just don't bother with the socks.
33:27I don't mess with this.
33:28I'm going to need to touch it.
33:28What about with the laces?
33:29I don't even mess with the laces because that's too tedious.
33:31It takes so much time.
33:32A lot of guys are always on the hairy.
33:33Right.
33:34I got nowhere to go.
33:35It's not a massage, Dave.
33:36And I just take this cleaner and I just start cleaning.
33:39Now, this is just a brown cleaner because this is conducive to the color of the shoe.
33:43We're going to do that side.
33:44Yeah, I'll do this side.
33:44I'll let you do that side.
33:45Same rag?
33:46Same rag.
33:48Working hand in hand here.
33:49Just me and you together.
33:50I got you.
33:51I already got you.
33:51Working together.
33:52No, no, no, no, no.
33:53No, no.
33:54Do not brush it.
33:55You're not scrubbing him.
33:56You're not giving him a body scrub.
33:58No, I'm not.
33:58You're taking your time down.
33:59Not tonight.
34:00I'm not assure you.
34:02Just go like that and get it off.
34:03You don't need to give him a body scrub.
34:05We're just doing that right there.
34:07Saturated and just go over there.
34:08There you go.
34:10There you go.
34:10Get the rhythm going because you've got a little rhythm when you're a doctor.
34:14Really?
34:15Most doctors have rhythms?
34:16No, some of them.
34:16At least the ones that do shoes.
34:19I just had a checkup the other day and I didn't notice any rhythm at all in my doctor.
34:23It was a churn in your head.
34:24It was a cough and there was no rhythm in there.
34:26No, not one of them.
34:26That's why I have my gloves too.
34:27Once a year now.
34:28Once a year now I'm doing that whole routine.
34:31Oh, man.
34:31Have you had that done?
34:33You're taking care of the plumbing?
34:34Yeah, I had to do that a couple of hours.
34:35I don't want to pry, but man, it's still fresh in my mind.
34:37It's a heck of a thing.
34:38I didn't appreciate it myself.
34:39I didn't appreciate it either.
34:41I mean, the guy didn't even light a candle.
34:43No flowers, no nothing.
34:45Just straight on up there, man.
34:47All right.
34:47That's not good.
34:48Okay, now we've got that clean.
34:49Here's the next process.
34:50Now, we're going to use the light brown on his shoes, okay?
34:54This is the cream.
34:56Now, this cream is very special.
34:59It's Meltonian cream, but you cannot get this cream in a retail store.
35:03Meltonian?
35:04Meltonian.
35:04Is that the manufacturer?
35:06That is the manufacturer.
35:06We'll never see this product in a retail store.
35:09The ingredients they use is, it does three things to leather.
35:11Conditions it, shines it, and cleans the leather.
35:14You can put a lot of a little bit on it, but don't get too big.
35:16A lot of them will spoil them.
35:17My feet feel cool.
35:18It's because I'm touching them.
35:21Don't get excited.
35:22Now, watch it.
35:22No, no.
35:22See, you've got to watch it because you can't touch the socks.
35:25So when you're the doctor, you don't touch socks.
35:27So you've got to watch what you're doing.
35:28All right.
35:28There you go.
35:30Get it right here.
35:31Got some on his laces.
35:32That's okay?
35:33That's all right.
35:33Don't worry about that because when we get the brush in, it's going to be fine.
35:37All right.
35:37Now, we've got the cream on there.
35:40Then, here's where most shoe shine is.
35:42They use the wax from the can.
35:43Now, you notice we did not use the wax to shine the leather.
35:47But I do use the wax for one purpose because, see, a lot of shoe shines, they only last two
35:50or three days and it's gone.
35:52Yeah.
35:52That's because the wax is just sitting on top of the leather, drying it out.
35:56It's also messing up the clothes.
35:58And what happens is, when you see a leather shoe crack right here, then you can rest assured
36:04the entire shoe is already dried out.
36:06From the wax.
36:07From the wax.
36:08That's why I call them shoe murderers.
36:10Shoe killers.
36:11That's a shame.
36:12It's a crime.
36:14That's for sure.
36:14But, you know, I wrote up some legislature for that kind of stuff.
36:16You should.
36:17I did.
36:17Because no one's representing the shoe victims.
36:22A horribly disenfranchised constituency.
36:25I believe that.
36:28Prior to the 1830s, there was no difference between a left and right shoe for the average
36:33American.
36:34But with the advent of the duplicating lathe, a cobbler in Philadelphia created shoe forms
36:38that allowed mass production of left and right shoes.
36:42By 1841, the U.S. military issued left and right shoes to soldiers.
36:45And by 1851, the left-right designation was standard.
36:56I use this wax just like this.
36:58A little dab aduia.
37:03I can do that.
37:04Now you've got to say a little dab aduia now.
37:06I'm going to.
37:06Hold on a second.
37:07What's that?
37:08I mean, that's a smudge from the other stuff.
37:09Yeah, don't worry about all that.
37:11Concentrate on your camera.
37:13And you've been taking care of your feet, all right?
37:15Exactly.
37:15All right.
37:16You show a little gratitude.
37:17A little gratitude.
37:18I'm taking care of it.
37:19I just want to make sure you do yours.
37:20Two ears.
37:20One mouth.
37:25A little?
37:26A little.
37:27No, no, no, no, no.
37:28With the rag, you've got to go a little.
37:29See?
37:30One more time.
37:30See?
37:31We'll do one more.
37:31See?
37:32You have to add a little bit more.
37:33See?
37:33You do a little.
37:36Oh, each time you come back.
37:38Oh, I got you now.
37:39It's going to be easier with my left hand over here.
37:41I got you.
37:42You're left-handed?
37:43No.
37:43Okay.
37:44You already did, though, so you don't have to do it again.
37:46Oh, yeah.
37:46I think I do.
37:48I think I do.
37:49Oh, just do it one more time.
37:50A little.
37:51A little.
37:52Dad.
37:54Do you?
37:56You know, it had that little.
37:57Oh, you see?
37:58Oh.
37:59You know what?
38:00That was a spasm.
38:01See, that's how things happen when, you know, you're giving me a bad reputation when you
38:06do something like that.
38:07There's no such thing as a bad reputation.
38:09You either have a reputation or you don't.
38:11Well, when you mess up a shoe like a sock, that's like messing up my reputation.
38:14I didn't touch a sock.
38:16I went right for a hairy jab.
38:17Oh, you're trying to get him zebra skin.
38:18Okay, I understand.
38:19Darken up his skin.
38:19That's what I'm going to.
38:20I'm going for this little freak show right there.
38:21Oh, you know how many that?
38:23Because, you know, maybe he wanted that.
38:24Did you want to get a little dark over here?
38:25Because, you know, instead of going to the tan or the salon or something, did you want to
38:29do something like that?
38:30Would you like a wax day?
38:31Listen, all I can tell you is.
38:32It's just a brown pie.
38:33It does wash off.
38:34A little dabble.
38:34He's in a bad position if I spasm back.
38:37Let me tell you that.
38:38That's very true.
38:39Okay, now, when we start brushing.
38:42As we brush, you're going to see the real shine come on that leather.
38:47I'm going to jump out of there.
38:49Just by brushing.
38:51Without using all that wax.
38:53And your crappy glutes have never looked so good.
38:57Now, that looks good.
38:58I always say, does that look good?
39:00And they'll say, yeah, that looks good.
39:01Yeah, that looks good.
39:02But that's not the best.
39:03You think you're done.
39:03You're not done.
39:04Watch this.
39:06I say, a little pressure.
39:16Now, that is a shoe care.
39:20There you go.
39:21Now, that's not going to have to be so big.
39:23All the way up the tongue.
39:24Then do the sides.
39:25Hey, can you get your...
39:26You keep knocking it off.
39:28It's a little pressure there, Sally.
39:29I can lean into it there a little bit.
39:31Pretty soothing.
39:32Is this soothing for you?
39:33His was.
39:34Well, you know, a lot of guys, they won't admit the fact that it is good.
39:38That it feels like they're getting a knife foot massage or something.
39:41But I get some of them and say, ooh, that sure feels good.
39:43Then I say, well, I know.
39:44Like, maybe a little too good.
39:45Yeah, yeah, yeah.
39:45Maybe it freaks them out a little bit.
39:47You know, it depends.
39:49Now, you got to know that.
39:50It just fits the edge.
39:53Now, but there's one more thing.
39:54Yeah.
39:55Now, here.
39:55A little shoe hair.
39:56What do you call them the strings right here?
39:57Is it like that?
39:58They call them shoe hair.
39:59I call them shoe hair.
40:02Why are you cutting my pants?
40:03Because I don't like these things holding on to me.
40:05See, I don't like these little strings hanging on my shoe.
40:08They're my shoes.
40:09No, they're mine.
40:10They're yours when you get down.
40:12They're mine when you're sitting in a chair.
40:15Okay?
40:15Pretty simple.
40:16Isn't that simple enough?
40:17When you're the doctor, you don't tell a doctor what they're doing.
40:19When he knows what he's doing.
40:20Is that correct?
40:21I'm with you 100%.
40:22Thank you, Mike.
40:23Well, look, I mean, can you help my shoes?
40:25I can.
40:26Let me show you something.
40:27This right here.
40:28A couple weeks ago, I was down in Louisiana with those lunatics on that crab fishing show.
40:32Okay.
40:33You know, the captains.
40:34Uh-huh.
40:34And I was interviewing them.
40:36And at the end, they all took a pie, a cream pie, out from one of their chairs and hit
40:40me over the head with it.
40:41They covered me with cream pies.
40:42Oh, and it did all of us.
40:43They're very, very funny people.
40:46The lunatics I refer to are, of course, the captains of Deadliest Catch, Discovery Channel's
40:52second best show right after Dirty Jobs.
40:54For years, they've been envious of our success.
40:58Welcome to the club, brother.
40:59Finally, they could hold it in no longer.
41:04That's my analysis anyway.
41:06This is the dirtiest job.
41:09Now, I didn't think, see, that's an impossible stain to get out.
41:12Do you know what that is?
41:13That's a whole bunch of junk, see?
41:14It's cream.
41:15It's Boston cream pie.
41:17There's caps thrown.
41:18And it has some type of chemicals in it.
41:20You just add a character to your shoes.
41:22You're the doctor.
41:24And so, basically, I can get a note from the doctor.
41:26You can.
41:27And I can send the captains.
41:29That's the deadliest catch.
41:31A bill.
41:32That's right.
41:32Because they destroyed my shoes.
41:34They did.
41:36They did.
41:37Talking to you, Sig Hansen.
41:39They did.
41:39Jonathan Hillstrand.
41:41You tell them.
41:41Brother Andy.
41:42You tell them.
41:43Colburn.
41:43From the shoe doctor.
41:44Yeah, throwing our pies on me.
41:46Yeah.
41:48That's a shame.
41:51That sound there, I didn't see what caused it.
41:53Was it you or did you squirt something?
41:54No, that wasn't.
41:55Please tell me you squirted something.
41:57I squirted something.
41:58It wasn't me.
41:58Good.
41:59See, there it is again.
42:01Right there.
42:02It's a very disappointing sound.
42:05Here we go.
42:07Look at that shoe come back to life.
42:12So you love what you do?
42:13I love it.
42:15I have to use it.
42:16Like I said, there's a criteria.
42:17You have to smile when you sit in my chair.
42:18You must smile.
42:20If you don't smile, you got to go.
42:22Pleasure to meet you.
42:22Sure.
42:23Don't come to San Francisco without coming to the St. Francis and saying hey to Alan.
42:29Bring a 10 with you.
42:31Maybe 15.
42:3215 wouldn't be nice.
42:33That'd be nice.
42:34That'd be nice.
42:35I mean, you're saying whatever.
42:38You know what's coming, don't you?
42:39Yeah, this is the part where I ask you to go to discovery.com forward slash dirty jobs and submit
42:45your ideas for dirty jobs.
42:47What you might not know is I'm relying on you to do that.
42:52I haven't had an original idea in nearly a year and a half.
42:55And that's the truth.
42:57I'm depending on you to keep me covered.
43:01Much obliged.
43:10I thought you had my back.
43:13You walked away.
43:14I thought you could do it, darling.
43:15You chose poorly.
43:16I thought you could do it, darling.
43:17Well, you know, I think we all learned a valuable lesson here.
43:24Five, four, three, two, one.
43:31Scrap off.
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