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00:00My name is Mike Rowe, and this is my job.
00:07I explore the country looking for people who aren't afraid to get dirty.
00:11Put your arm in there, see what it looks like.
00:14Hard-working men and women who earn an honest living.
00:17I thought they all sucked blood.
00:18Bloodsuckers do.
00:19That makes sense.
00:20Doing the kinds of jobs that make civilized life possible for the rest of us.
00:24I'm getting a crap knocked out of me, man.
00:26Now, get ready.
00:30Get dirty.
00:32Coming up on Dirty Jobs.
00:34That's vomit.
00:35That is vomit.
00:36At the Jelly Belly Candy Company in California.
00:39Moldy cheese, rotten egg, beauty, dog food, is in the tongue of the beholder.
00:46Say I wanted to make a jelly bean that smells like my boots.
00:48Oh, yeah.
00:49My boots have been around.
00:50And later, in the hills of Maine, there's some good pickin'.
00:53Your back must be a machine.
00:55For blueberries, that is.
00:57Where did your mind go?
00:58I think it's kind of zen-like.
00:59The trick is putting blueberries in a perfect pie.
01:02Now, is there a school of thought?
01:04She and I make it very different.
01:05Without killing anybody.
01:06Well, she has a plenty of taste in it.
01:08My taste ten times better than her.
01:10Ten times?
01:11Oh, yeah.
01:26Hey, kids.
01:28What's small and green and red and yellow, and pink and purple and every color of the
01:33rainbow, and tastes just like a little bit of heaven.
01:38I'll give you a hint.
01:40The Jelly Belly Candy Company, nestled in the town of Fairfield, California, is home to 800 candy workers.
01:48And more sugar than you care to know.
01:52All right, then. Once upon a time, I used to think jelly beans were simple little pieces of sweet candy.
01:57How complicated could it be?
01:58The answer is complicated.
02:01This is Herm. He runs a...
02:02Hey, Mike.
02:03You're the Big Cheese, the man in charge of the...
02:05I'm good. This is Jelly Belly.
02:07By the way, if I didn't make that officially clear before, what have you done with the normal, run-of
02:14-the-mill, everyday, child-pleasing jelly bean?
02:18Well, we really made some disgusting stuff, Mike.
02:22They make licorice, which isn't shocking, but they also make a corresponding flavor called skunk spray.
02:28And when you put the skunk spray in your mouth, it tastes an awful lot like you...
02:31Like you licked the bad part of a skunk.
02:34You know what I mean?
02:35They make caramel corn, but they also make moldy cheese.
02:39Yep.
02:39So, like, every traditional flavor has a nasty little counterpart guaranteed to make you throw up in your mouth a
02:46little.
02:46Well, yes.
02:47Only in Bean Boozles, though.
02:48We make many other really wild tastes.
02:52You understand why I'm here now.
02:53Jelly Belly.
02:54This is...
02:54You guys are making vomit today.
02:56Yeah.
02:57Sure.
02:57You're making jelly beans that taste like vomit.
02:59And I've got a thousand questions, and I do want to get right into that.
03:02But I also should say, you guys have been around for, like, you know, eight, nine hundred years, right?
03:06Not eight or nine, but since about 1898.
03:091898.
03:10Been making jelly beans in this country?
03:11No, actually, we made candy corn from the beginning.
03:14What'd that taste like, diarrhea?
03:15Oh, no.
03:16Absolutely wonderful candy corn.
03:18Really?
03:18I mean, we never thought about making anything except wonderful, wonderful pieces of product.
03:22And we still make a tremendous amount of wonderful product.
03:25This is just a fun aspect of Jelly Belly.
03:29Just a fun.
03:29Look at what it does to you.
03:30I know.
03:31Believe me.
03:31I know.
03:32I've tasted vomit before, but usually my own.
03:35Okay.
03:35Let's say, I mean, you've got canned dog food, moldy cheese, rotten egg, pencil shavings.
03:40Well, wait a minute.
03:41Here's what's interesting.
03:42This is top banana, and this is pencil shaving.
03:45Now, at a glance, there's no way to tell which is rich.
03:48But if you were to, all right, well, top banana.
03:52Top banana.
03:53Good person with banana flavor.
03:55Yeah.
03:55Look at that.
04:01Now, that's much more disappointing than the banana.
04:03Don't you have, like, a spit?
04:04Yeah, I do.
04:06Here's a spit cup right here.
04:08You know, got a Jelly Belly spit cup.
04:10That's a flavor you should get behind.
04:12Why don't I just spit in here all day long, and then we can make, then we can sell those.
04:15Well, I tell you, we can make that, too.
04:16How do we make Mike's solution?
04:20That's vomit.
04:21That is vomit.
04:21That's vomit.
04:22That is absolute vomit.
04:24Dog food.
04:25How did you do this?
04:26They take equipment like what we have over here, and they analyze the flavor profiles.
04:36Black pepper.
04:37Oh, we have dirt?
04:38We've got dirt right here.
04:40Dirt Jelly Belly.
04:41Well, how do you say no to that?
04:42Fresh plow.
04:44You got booger?
04:45Now, that has a whole story to it, too.
04:47Sure it does.
04:48I bet you had to pick this very carefully.
04:51Skunk flavor.
04:52Why don't you put a nice little white line right down in the middle of it?
04:55Yeah, I'm not going to eat that.
04:56Earwax.
04:57Here's the earwax.
05:01Did I tell you how that came about?
05:02No.
05:02I wish you would, though.
05:03Ambrose, our lab guy, came in and, hey, they want earwax.
05:07Well, he's sitting there, and I'm saying, you know, I'm going to let my ears go a couple
05:10of weeks, and then I'm going to dig them out, and I'm going to taste it.
05:13So a couple of weeks later, I...
05:17Is he here today, Ambrose?
05:18Yeah, he's here someplace.
05:19I'm going to say hi to him later.
05:20He should.
05:20He's really cool.
05:21The thought of Ambrose curled up somewhere eating his own earwax in the interest of science,
05:26that's commitment.
05:27What about if we wanted to make our own smell, our own beer?
05:32Sure.
05:33We can do that.
05:34Say I wanted to make a jelly bean that smells like my feet.
05:37Yeah.
05:37My boots.
05:37Oh, yeah.
05:38My boots, for instance.
05:39I mean, that's a good one.
05:40How long would it take?
05:41Well, you would make the center today, and then it would dry tomorrow, then it would come
05:46out the next day.
05:48Then the day after that, it would be engrossed with a sugar shell, and then it's got to sit
05:55a day, and it's polished.
05:56Let me try that.
05:57Let's see.
05:57Tell me what you think.
06:00My boots have been around.
06:01Oh, yeah, that's been someplace.
06:03Do you think you can capture those smells?
06:05I think we can get real close to that.
06:07We have some of the flavors out here that are created here.
06:10You can actually mix and match.
06:12Let's say you want to take rotten egg and put a little vomit with it.
06:16Here's rotten egg right here.
06:16Be careful of that one when you open that.
06:19When you're sick and sick and sick and sick and sick and sick and sick and sick and sick.
06:20Open it up.
06:21See what happens.
06:22Don't hold it to your nose too close.
06:24Go for it.
06:30Shazam.
06:30Dude, that's awful.
06:31I'm going to tip this over.
06:32Put that in there.
06:34Squeeze a little out.
06:38Perfect.
06:38Perfect.
06:39What?
06:41What else do you think?
06:43Actually, there's been vomit on these for sure.
06:45Oh, all right.
06:45I've absolutely thrown up on my head.
06:48Oh, don't spill it.
06:49Okay.
06:50Three drops?
06:51Got it.
06:52Okay.
06:52That's perfect.
06:53I think you need about four drops of dirt.
06:56Four drops of dirt.
06:58One, two, three, four, five, six, seven.
07:00Oh, okay.
07:01Dog food.
07:01Dog food.
07:02We've done.
07:03Boy, this is going to be good.
07:04Made dog food.
07:05Walked through dog poop.
07:07Plenty of times.
07:11Cool.
07:11You don't have any poop, do you?
07:13No.
07:14Really?
07:15Next year.
07:15Well, you say no like it's crazy.
07:17Like, who would make poop?
07:18Well, I think we can go with what we got.
07:20All right.
07:20You ready?
07:23That's extraordinary.
07:25I think that's pretty close.
07:26I think I can go with that, though.
07:28That would be a good...
07:31Right?
07:32I truly can say I've never smelled anything like that.
07:35All right.
07:36So let's go to your kitchen.
07:37And then if we can, you can show me how this whole dirty poop flavor could potentially unwind.
07:43And so it was off to where all the magic happens.
07:46This plant is home to some of the most colorful and delicious candies you'll ever taste.
07:50But when it comes to making candy from my boots,
07:53it's always best to leave the stink up to the professionals.
07:56So Perm and his expert smell and flavor creator, Ambrose, concocted a recipe for my dirty, pungent boots.
08:06Ambrose.
08:07Ambrose.
08:07Hey.
08:08Hi, Arm.
08:09Ambrose.
08:10Oh, hi, Mike.
08:10Oh, hi, Mike.
08:10You're the man who tastes his own earwax.
08:13Nice to meet you.
08:15He's the one that takes all the flavors and puts them together and makes all those wonderful tastes that you've
08:20been tasting.
08:20You're like a mad, disgusting scientist.
08:22So what do we do here?
08:23We mix stuff up?
08:24We're going to get the syrup in the kettle.
08:25Can we get going with that, Ambrose?
08:27Can we turn on the mixer?
08:29Oh, this guy?
08:29This guy?
08:30That guy?
08:31That guy?
08:31This guy?
08:32This one?
08:33No, no, no, no.
08:35Which one?
08:36No, no, no, no.
08:37This one?
08:38Yeah, that slurry's going next up.
08:40Now the syrup's always the same syrup you use, right, for everything?
08:43Right.
08:44At this point, we were creating the chewy center of the jelly bean.
08:48All right, you can dump it here.
08:49Come on!
08:49And once I poured in a ton of salt and Ambrose's dirty boot coloring.
08:54Great job.
08:55Hey, thanks, Irv.
08:56Good to the last drop.
08:58It was just begging for some stomach-churning flavor.
09:01This is the stuff.
09:02All right.
09:04Woo-hoo-hoo!
09:06That smells like my feet after a long, forced march through a barn with some dead bodies in it.
09:16There we go.
09:17Is there anything else we can do or see while we're here?
09:19Well, we're going to hit the pan room.
09:20Oh, let's hit the pan room.
09:21Yeah, we've got to hit the pan room and show you how the outside gel goes on.
09:25Let's look at that.
09:26Yeah, let's go.
09:27I'll follow you.
09:30From these vats, the slurry goes through a lengthy, multi-step process in which the sugary, colorful,
09:37and disgusting substance is poured into molds and eventually resembles a Jelly Belly brand jelly bean.
09:45Finally, after several days of candified magic, it's ready to be coated with its outer shell.
09:51So, we headed off to the panning room, which was abuzz with beans.
09:56What's this all about, by the way?
09:59That's an obsolete sign.
10:01You guys made it a whole day without an injury?
10:03Yeah.
10:04Previous best record six days?
10:06I just told them to get that sign off the wall.
10:08Man, how dangerous is making jelly beans?
10:11Everybody's throwing up in their mouth.
10:13Super safe plan.
10:14Super safe.
10:15I got it.
10:15Super duper.
10:16Where am I going with this?
10:17Over here.
10:20Zero days with no injuries.
10:23Oops.
10:24Ooh, forgot you how to drive.
10:26That was ironic.
10:28Coming up.
10:29This is the salt?
10:29Salt.
10:30When you're custom crafting a bad taste.
10:32Boy, oh boy, that's my feet for sure.
10:34Success is expressed a little differently.
10:37Tell me you're not proud of that.
10:38Oh, jeez.
10:40And later.
10:40Close that door.
10:42Okay.
10:42Based on the chaos with the blueberry crew, I would not have guessed the name of the ranch.
10:49Continuous Harmony Farm.
10:51All you have to do is sort of maintain a certain affection for that plant.
10:54What is that?
10:55That's Zen and the art of blueberry picking.
11:04On to the pan.
11:05The panning room is comprised of an armada of spinning, shiny metal tubs called pans.
11:12So all you have to do is open up.
11:14Don't believe it.
11:14And this is what we're going to call that first wetting.
11:17So we're wetting the out...
11:20Wetting the center.
11:21Right.
11:21Tell them to turn on the pan.
11:22Where do I turn on the pan?
11:24I'm guessing right there.
11:25See the red button?
11:25The green button?
11:26I see it.
11:27The green button, please.
11:29I own this.
11:31Oh, yeah.
11:33So now I'm applying the outside of the jelly bean.
11:40Boy, oh boy, that's my feet for sure.
11:41All right.
11:43You would think that coating the jelly beans would actually mask the disgusting, dirty boot
11:48centers.
11:49However, Ambrose has a solution to that.
11:52More flavoring.
11:54So we're going to put in 300 mils.
11:58300 mils.
11:59Some of you may wonder what I would look like hosting a cooking show.
12:02Well, for the next couple of minutes, this is it.
12:05Dirty Jobs meets the Iron Chef.
12:09Man, oh man, that stinks.
12:10So now, the salt.
12:13What's this?
12:14This is the salt.
12:15Salt in here?
12:17Yeah.
12:21And we're going to fill this up to 14.
12:25Mix this up a little before we do that.
12:26So this is the most important part, really.
12:29This is very important.
12:31It is critical.
12:31If we don't do this right, the candy won't taste as bad as it could.
12:34Tell me you're not proud of that.
12:36Oh, jeez.
12:37Tell me you're not happy with that, Dave.
12:39Tell me you're not happy with my feet.
12:42Right?
12:43Doug, tell me you're not pleased with my feet.
12:46Honestly, Dan, come here, you behind the scenes guy.
12:48Tell me, tell me you're not, tell me you don't feel closer to me than ever.
12:51Jones, you, you want a sniff of this.
12:54You want a sniff.
12:55You want it.
12:56Yes, you do.
12:57And Ryan, when you sick boy, get in there.
13:00Get it in there.
13:01That is bad.
13:02Oh, did I miss you, Troy?
13:03I'm sorry.
13:04That was rude.
13:05Oh, yeah.
13:06All the snots are now dipping down like words.
13:08It just went...
13:09Amazing.
13:11Amazing.
13:14I've said this many, many times over the years.
13:16It's a tragedy that you can't smell this, but somehow or other, I'll call the network,
13:21I'll look into a whole scratch and sniff thing, but you need to feel my feet in the back of
13:26your throat.
13:29All right, I'm going in.
13:32God, I think this is worse than vomit.
13:35I think it's the worst ever.
13:36You're going to find out.
13:38Okay, it's ready for the sugar.
13:40Once the bean centers get nice and wet, sugar is applied to soak up the moisture by sticking to it.
13:46Jeez, that is some kind of stink.
13:50So you do this four times.
13:52What four times?
13:53Well, it's four different layers.
13:54See, right now we're putting the sugar on after it dries up, then you put another wetting on.
13:59Oh, my gosh.
14:01So that was just one wedding?
14:02That's it.
14:03We got three more to go.
14:06So it's about an hour and 15 minutes to go.
14:09How about that?
14:10We can't do this for an hour and 15 minutes.
14:12We'll vomit.
14:15Vomit.
14:16When's the last time you threw up?
14:18Well, when we did the vomit, we threw up.
14:22You threw up when you were making vomit?
14:23I threw up, but I didn't tell anyone.
14:25Well, now your secret's kind of out there.
14:27No more secret.
14:29Currently, Jelly Belly produces 92 different flavors.
14:33And incidentally, some of the discontinued or rejected flavors include horseradish, anchovy, roasted garlic, and pickled pig's feet.
14:42Definitely more trick than treat.
14:45Oh, that's so much better.
14:46When you're making things like green apple or, you know, coconut or chocolate pudding or, I mean, it's wonderful, wonderful.
14:57So they really don't have to put up with this that much.
15:00No.
15:01No.
15:02But you didn't invite us over for the chocolate pudding day.
15:04No.
15:05You brought us over for vomit.
15:06It's very shrewd.
15:07I mean, you could go out there and you could say to the world, look how, look how great our
15:11delicious candy is.
15:14Or you could make something so vile and disgusting that the consumer subconsciously thinks, you know what?
15:20Anybody who's so confident in their own product to put out a piece of vile tasting putrid rubbish like this,
15:28surely, when they want to, must make something absolutely divine.
15:33Absolutely.
15:34Doug, stand here.
15:38Now breathe.
15:41Is that just wrong?
15:44It's just closing up your throat.
15:48I'm not sure this is healthy.
15:52It's no wonder they never made it a whole day without an injury.
15:55I think we need some more sugar.
15:57It was the final push, which was merciful since my olfactory glands were pretty well shot.
16:06I have a headache.
16:08Does your head hurt?
16:10No, not really.
16:12Splitting headache.
16:12Do you have aspirin tasting jelly beans?
16:16Herm, Ambrose, and company have evidently become immune.
16:19But I guess when you love what you do, you can endure just about anything.
16:23Ah, that looks good.
16:24Great.
16:25And boy, do they love it.
16:27Oh man, I'd smell them for a mile.
16:29Do you?
16:29Yeah.
16:30Those, these are beautiful.
16:31The company churns out about 16 billion jelly bellies every year.
16:36That's enough that when lined up end to end, they'd reach halfway to the moon.
16:40Oh, beautiful.
16:41Look at that.
16:42That's very good.
16:42Me?
16:43I just want to clean out my nostrils.
16:46So, at this point, they go get polished somewhere.
16:49Right.
16:49After they sit for a couple days.
16:51Right.
16:52And, I mean, this is basically as much as we can do today.
16:55That's all you can do.
16:56You can't do any more today because it's just sweating out and it has to firm up.
17:01Can you eat them?
17:02Oh yeah.
17:02Eat all you want.
17:03Here, try one with me.
17:04We can get a bag and you guys can take something out.
17:06No, no, no.
17:06Let's not go that far.
17:07Let's just the three of us try one.
17:08Okay.
17:09All right.
17:09One for you.
17:10All right.
17:11You ready?
17:12Yeah.
17:12One, two, the ambrose.
17:13You ready for this?
17:14Yes.
17:14One, two, three.
17:15Go.
17:23It takes a little while to get to those perfect taste buds.
17:27Oh, my God.
17:28That's awful.
17:29See what you made?
17:30I do.
17:31Oh, I do.
17:32I'd like to thank you, but I really am filled with regret.
17:36All right.
17:37Thank you very much.
17:38It's been great.
17:39You guys are great.
17:40Okay.
17:41All right.
17:41So long.
17:42See ya.
17:43Oh.
17:47God.
17:50Coming up.
17:51We are Mother's Tried and True.
17:53If you ever wondered what Mother's Tried and True will do.
17:56We will make a pie for you.
17:58Well, there you have it.
17:59This makes it.
18:00Guarantees a good pie.
18:02Okay, good.
18:02You gotta do something with all those blueberries.
18:13Today's Dirty Job takes us into the hills of Lincolnville, Maine, where the cash crop is blueberries.
18:18Here, they're not only grown, but baked into pies that mere words fail to describe.
18:24But before we can make our own pie, we'll need to travel out into the fields in order to pick
18:29the freshest blueberries possible.
18:31Obviously, picking blueberries is a very serious business, and we have today assembled a crack team of blueberry pickers.
18:38They join me right now in the back of this fabulous automobile.
18:41Hello, ladies.
18:42Hi.
18:43Hi.
18:44Yeah, this is the crew, and this is their dad, or one of the dads anyway, Bill, right?
18:50Morning, Doug.
18:51Doug, let's not split hairs.
18:52The important thing is you're up there, and I'm back here.
18:55You're Doug, and Bill is driving the truck in front of us?
18:58Yes.
18:59And you guys together run the blueberry picking operation?
19:04That's correct.
19:05Which ones belong to you?
19:06Mine are the brown-haired, and Bill's are the blonde-haired.
19:09Brown-haired.
19:09So you are Tessa, and what's your name?
19:13Rose.
19:13You're Lily, and you're-
19:14Rose.
19:15And you're Rose.
19:16Tell us your name again, you little nose picker.
19:19Lucy.
19:19So, what are we going to do out there?
19:21We're going to rake blueberries?
19:23And we're going to sell them.
19:25We're going to sell them.
19:25For lots of money?
19:26No.
19:27Give them to the people which they want blueberries, you crazy head.
19:34I think she called me a crazy head.
19:37Oh, boy.
19:39Once we arrive to the field, we meet up with Doug's partner, Bill O'Brien.
19:44So, this rake is called the Harvester.
19:45It only goes to the world record holder.
19:48Oh, really?
19:48Well, we haven't even properly been introduced.
19:50You're Bill, right?
19:51Yeah.
19:51Mike.
19:52So, you and Doug run the show.
19:53Yes.
19:54And what is all this talk of world record-ness?
19:56Among some berries, rake in a name.
19:58You?
19:58Yes.
19:59How many?
19:596,900 pounds.
20:01How many berries is that?
20:03Uh...
20:04Roughly.
20:04You're asking a tough question.
20:05You hold the world record, man.
20:07You have a certain qualification.
20:08There's a certain expectation.
20:10Well, it's worse because I'm a math teacher.
20:11Yeah.
20:13Well, this is just a simple calculus.
20:15This is a blueberry rake.
20:16You know that much?
20:17Uh, yes.
20:17It's a blueberry rake.
20:18This is the advice you use to set the current blueberry raking world record.
20:22World record in a single day.
20:23All right, well, as we pick, maybe if you can fall back on what's left of your mathematical
20:26acumen to determine how many blueberries are in a pound, so I can multiply that number
20:30by the whatever, 6,000.
20:31How many?
20:326,900.
20:33It's going to be far more impressive for our show to be able to say that this is Bill
20:36and he picked over X blueberries in one day.
20:39Fair enough.
20:39All right.
20:40This is the official blueberry picking type of box we use?
20:43When I started, we raked into buckets, which were called baskets.
20:47Uh-huh.
20:47But these now are just pretty much called wooden boxes.
20:50So we searched the lexicon and we came up with wooden box.
20:54Wooden box.
20:54To go with this particular device.
20:56I see.
20:57All right, he's just going to go ahead, I suppose, and I'll follow.
21:00I like it when people take charge.
21:02Kids, you could learn something from that guy.
21:04When he's ready to go, he just starts walking.
21:06That's an important lesson in life.
21:08Yeah, I think we'll start right down in here.
21:10If you come walk on this bare spot.
21:12Walk on the bare spots, all right.
21:14And what we're going to do is we're going to rake uphill,
21:17because that way the berries don't fall out of your rake.
21:20Well, show me how it's done exactly.
21:22All right.
21:22The idea is you're scooping into the bushes,
21:25but then you're doing a little tilt of your wrist as you come back out.
21:29And it's got to be gentle enough so that you're not smooshing the berries.
21:32Smooshes.
21:32So I'm just going to comb in and twist my hand back out.
21:38So you don't worry about your box until your rake starts to fill.
21:41So when you get some blueberries in there, you sort of look through.
21:45You take out anything that's too big, toss it out to the side.
21:48Then you just take your box and you dump it in.
21:51All right.
21:52Well, take me to just make sure I'm getting it right.
21:54I'll watch you.
21:55So give that a...
21:57Yeah.
21:58And that would be a little bit rough because you can sort of hear it.
22:00So you want it in and out.
22:03In and out.
22:04In and out.
22:06Yeah.
22:076,000-some pounds?
22:096,900.
22:10Your back must be a machine.
22:12Well, as it turns out, there are approximately 1,000 blueberries in a pound,
22:17which means Bill used this back-breaking method to harvest 6,900,000 blueberries in a single day.
22:24At that point, you've probably got more than enough berries because you don't want to end up smooshing too many.
22:29Right.
22:29So I go sort of by the feel of my back.
22:31And when it starts to hurt, time to stand up and take them out, so...
22:35If I went by that, I never would have showed up.
22:37So I hate to ask you another numbers question, but how many blueberries do you take to make a pie?
22:41The number of blueberries.
22:43How many pounds in a box?
22:44We know that at least, right?
22:45To me, in blueberries, I think of it as sweat and pain and time.
22:50Whereas you're thinking of a unit as a pound as being a number of blueberries in there.
22:53So I could tell you, you know, how much pain and sweating.
22:55No, listen.
22:56I completely understand.
22:58I try and break everything down into pain and sweat myself.
23:01But you know what blueberry raking is?
23:02It's a lot mental when you get in there.
23:04Yeah.
23:05Well, where does your mind go?
23:06You know, I think it's kind of zen-like.
23:08And you just, you know, I mean, you're looking out and saying, where am I right now?
23:12What do I rather be doing?
23:13Where are my kids?
23:14What are they doing?
23:15Yeah.
23:16I mean, this is awesome.
23:17How many rakers do you employ, by the way, when you're going full steam ahead?
23:20Or do you just rely entirely on child labor?
23:24For a small-scale organic operation, you can do it completely yourself.
23:29I mean, with our two families, Doug and I did most of the raking.
23:32You know, every once in a while, we'd con someone in, you know, who owed us a favor or
23:35two and say, you know, we need a little help this morning.
23:38I think, actually, we've done a pretty good job.
23:40Yeah?
23:41So, should we bring it back?
23:42Yeah, I think so.
23:43Want to go to the winter one?
23:44Yeah, well, why don't we go over there and join the, it looks like they're going to
23:46sit down and sing a little Kumbaya, maybe have a campfire over there.
23:49You really have inspired quite the work ethic.
23:51Don't hurt yourself, girls.
23:52Take a break if you feel lightheaded.
23:54It's almost too perfect to believe.
23:56A couple of families who are friends with the perfect kids in the perfect blueberry patch
24:00in the perfect part of the country just sitting around, commuting with nature and having
24:04a nice, normal, civilized life.
24:07It's to make me wonder where I went wrong.
24:09You guys just must look around and just start laughing going, man, if people only knew, people
24:15are going to know.
24:18The blueberry industry of North America ships over 500 metric tons of fresh berries to
24:24Japan every year.
24:25100 metric tons are also sent to Iceland.
24:28The yearly harvest of North American blueberries would cover a four-lane highway from Chicago
24:32to New York if spread out in a single layer.
24:41All right, so now we take them back.
24:42Yes.
24:43We get into your vehicle of fun.
24:44Yep.
24:45And down the bumpy road.
24:46And then we do, we winnow.
24:48Yes, we winnow.
24:49And the girls will join us for this process, too?
24:50Absolutely.
24:51Excellent.
24:51You ready, girls?
24:52Back to the belt.
24:53Back to the grind, kids.
24:54Yes.
24:55Chop, chop.
24:56Frank's over.
24:57And so we all loaded up into the truck.
24:59They're all over these berries, man.
25:01These kids haven't eaten in months.
25:04Look at them.
25:04They eat leaves.
25:05Close that door.
25:07Okay.
25:08And after another bumpy ride filled with stimulating conversation, we finally arrived at the Continuous
25:18Harmony Farm, where we'll go about the process of winnowing the berries.
25:22So, yeah, just come on in.
25:23We'll stick them on those other empty wooden boxes.
25:26These berries on these boxes.
25:29Continuous Harmony Farm.
25:30I didn't notice your name.
25:32Is that an aspiration, or is that the reality of things here?
25:34If you think about blueberries and that idea of continuous harmony, where all you have
25:38to do is sort of maintain a certain affection for that plant, and it will continue to produce
25:44these berries that, you know...
25:45Wait a minute, man.
25:46How about that, right?
25:46You just made it all squishy and, like, maintain a continuous affection for the plant.
25:52What is that?
25:53No, that's really...
25:53That's Zen and the art of blueberry picking is what that is right there.
25:56So that goes right over here on the scale.
25:58All right.
25:59The continuous harmonic scale?
26:00Yeah.
26:01All right.
26:01So what are you saying?
26:02About 12 pounds.
26:03Good job.
26:03All right.
26:04So we have 12 pounds of stuff in here.
26:05Not necessarily 12 pounds of berries.
26:07That is correct.
26:07All right.
26:08That is correct.
26:08So now we're going to separate the wheat from the chaff.
26:10Test them.
26:10Why don't you tell them how to do it?
26:12You pour the berries from the box in on this belt.
26:16Uh-huh.
26:17And you just smooth it out so it's not like a big pile.
26:20All right.
26:21Do we turn it on first or do we dump the berries first?
26:23We turn it on first.
26:24You do?
26:26This is the machine that does the work.
26:28You can see, you know, the leaves and sticks and that.
26:31And when it goes through this wind tunnel, all of that gets blown out.
26:34And now I dump them in?
26:35And then just spread them out evenly on the belt.
26:37Good thinking.
26:38Dump it in at a rate.
26:38You know what I'm going to do?
26:39I'm going to try and keep a continuous state of harmony vis-a-vis my dumping.
26:43Maintaining affection for those berries.
26:45I tell you what, man.
26:46I've got so much affection for these right now.
26:49Maintaining continuous affection.
26:51After the berries go through the vacuum, they come out onto a spaghetti-style conveyor
26:56where the smaller berries fall through to be collected for jams and jellies.
27:00Next is a slanted conveyor where only fully round berries make the cut.
27:05And the winnowing is complete when the berries are given one final quality assurance inspection.
27:11Are you looking at the ones with twigs on them?
27:14Or green ones?
27:15Or less this little squished up little boogery thing like that one right there.
27:19That one looks bad.
27:20Look at that.
27:21Like something you'd sneeze right there.
27:23But just as things couldn't get any more harmonious and continuous.
27:27Oh, there's a poop!
27:28Stop it!
27:29Stop it!
27:31Stop it!
27:31What?
27:32I just got it.
27:33What?
27:33What?
27:34I got it!
27:36What'd you get?
27:37What is it?
27:38That's scat.
27:39Scat.
27:40Scat?
27:41Poop.
27:41Poop from what?
27:42A deer.
27:43That's deer poop?
27:44Did you get it?
27:46Good girl.
27:47I've not seen this much excitement over a little piece of poop in a while.
27:50These are exciting times there, huh, Rose?
27:52Good job, Rose.
27:53Poop came right at us.
27:55It would be very embarrassing to make a pie with deer poo in it.
27:58People would demand a refund.
28:01Is that it?
28:02Did we get them all?
28:02That's it.
28:03How much does this weigh?
28:04Seven and a quarter.
28:06Seven and a quarter.
28:07That's what it looks like to me.
28:08Do you believe this is enough to, uh...
28:10That will make several...
28:11Infectuate the making of a pie or two?
28:13Several delicious pies, actually.
28:15Now, you were right there on the edge of quality control.
28:18Do you feel pretty confident that we got all the deer poop?
28:21Yeah.
28:21If we didn't, I'm gonna be sending you the piece of pie with it in it, okay?
28:25Yeah.
28:26That's how we roll.
28:27Well, I'm off to a picturesque, whimsical B&B to make pies.
28:31Thanks, Mike.
28:32Okay.
28:32Thanks, Bill.
28:33It's great fun.
28:34Mike.
28:35Thanks a lot.
28:36Think about what I said, right?
28:37Believe me, I'm going to aspire to keep all things harmonic and continuous for the rest
28:42of my day, at least.
28:43All right.
28:44All right.
28:45So, with exactly seven and a quarter pounds of blueberries, I'm off to a quaint bed and
28:50breakfast to learn the art of pie making.
28:53And so I return to the Berry Manor Inn, blueberries in hand.
28:57I stayed here last night, you know.
28:59Bed and breakfast in Rockland, Maine.
29:01Very peaceful.
29:02I recommend you check it out if you're partial to bed and breakfast.
29:05This is the key to my room.
29:06Could be the key to your room one day.
29:09Tassel included.
29:10It's very whimsical.
29:11Everything here at the Berry Manor Inn, terribly whimsical.
29:16Going to make a pie with some whimsical women.
29:20Coming up, there's trouble in pie-crust paradise.
29:23You can't taste it with that picture.
29:25Yes, you can.
29:26Mine tastes better.
29:27No, it doesn't.
29:28When things get hot and heavy.
29:29Okay.
29:29Don't you usually do it on the counter?
29:31Clean it up, would you, woman?
29:32You know, it's a family show.
29:34It was.
29:34It was.
29:43Ah-ha.
29:44Ah-ha-ha-ha-ha.
29:47We are mothers bright and true.
29:50We will make a pie for you.
29:52Oh, my God.
29:53We are mothers sitting pretty.
29:55Hey, I know what rhymes with that.
29:57Come on, Mike.
29:57Let's get dirty.
29:58That's the bad part.
29:59Pretty and dirty?
30:00I thought you were going somewhere else.
30:02I want to put a meal in there.
30:03Purdy.
30:03No.
30:04I bring you blueberries.
30:06Nice.
30:06Mm-hmm.
30:07Who's who again?
30:08I want to make you get this right.
30:10I'm Janet.
30:10Janet.
30:10She's Allie.
30:11Ann.
30:12Allie.
30:13All right, let's have a party, ladies.
30:14Okay.
30:15Okay.
30:15Now, Mike, we've got to get you ready.
30:17Good.
30:18To make a good pie, you need an apron.
30:20Mm-hmm.
30:21Okay, Mike.
30:22Let's get that little curl down in there.
30:25There.
30:25That's good.
30:26That's going to make, this makes, guarantees a good pie.
30:28Good.
30:29Okay, good.
30:30Now, that's for when you get a successful pie made, you will graduate to this hat.
30:36All right.
30:36Well, depending on how things go, I'll look forward to slipping into that later.
30:39Okay.
30:40Now, these pies clearly are already made.
30:42Are they both blueberry?
30:43They're both blueberry.
30:44Yeah, those are all blueberry.
30:44She and I make it very different.
30:46Yeah.
30:46She does a thick crust, I do a thin crust.
30:49Now, is there a school of thought about what's...
30:52There's no right or wrong.
30:53It's just a personal preference.
30:55You like it thin?
30:56You like it thick.
30:57I like the flavor.
30:57It isn't the thickness of the pie.
30:59It's what ends the crust that makes it tasty.
31:00You can't taste it with that thick crust.
31:02Yes, you can.
31:03We agree on most things.
31:05There's only one thing we don't agree on.
31:06What?
31:07Pie crust.
31:07Oh, well, there you go then.
31:09Well, she has a funny taste in it.
31:11Oh, God.
31:12Mine tastes ten times better than mine.
31:13Oh, brother.
31:14Ten times.
31:14Oh, yeah.
31:15All right.
31:15So, you know how this works, right?
31:16You boss me around.
31:17I'm gonna learn to make the pie.
31:18I'm gonna get you started right now.
31:20All right.
31:21We'll make two entire blueberry pies today,
31:23starting with the thin crust stylings of Allie.
31:27Put this in, put that in the bowl.
31:29Mm-hmm.
31:29Annie, I need the Crisco.
31:31Where's the Crisco?
31:32Today, Anna's been kind enough to let me fill her role
31:34as baker's assistant.
31:36Thank you for the Crisco.
31:37It's another sentence I didn't think I'd be uttering again.
31:39Okay, Mike, I'm gonna show you how to measure it,
31:42and then you do it, okay?
31:43All right.
31:44You just scoop it and level it off with your finger.
31:47Always been a fan of the finger.
31:48And I need eight of them in there.
31:49Eight of those.
31:49All right.
31:51Right.
31:51We don't want too much in there.
31:52No, we don't.
31:53Okay.
31:53We need salt.
31:54Just a dash now.
31:55Dash it in there.
31:56Okay, now...
31:57That's like a big pinch.
31:58Now, what you're gonna do now...
31:59If you're gonna get pinched, you might as well go big.
32:01Keep a light touch and just work that Crisco in just like that.
32:05Okay, I'll do that.
32:07All right.
32:08It's got good wrist movement there.
32:10Yeah, well, a lot of practice.
32:12I feel as though I'd like to get in there with my hands,
32:14but you really can't.
32:14Yeah, you could.
32:17Sure it can.
32:18If this doesn't come out, I'm blaming your fingers.
32:24Well, what else do you guys do when you're not making pies?
32:26I do my bird calls.
32:28You got bird calls?
32:29Yeah, you gotta see them.
32:30Well, I'd rather hear them if it's possible.
32:32Well, it's more visual than audio.
32:35Visual bird calls?
32:36They're bird imitations.
32:37You mean you actually imitate the bird?
32:39Yes, I do.
32:40The bird and the call?
32:41Yeah, you wanna see them?
32:42You bet I do.
32:43Okay.
32:44Here's a swallow.
32:47That was it?
32:48That was it.
32:50End.
32:51End.
32:52The finale.
32:53Yeah.
32:55The finale is the...
32:56And don't forget the turn.
33:00Oh my God.
33:01Okay, measure four cups of blueberries in there.
33:06Put her in there.
33:08Okay.
33:08We need a cup of sugar.
33:09This much?
33:10Just a hair.
33:11I don't think we should use the word hair with food.
33:13Oh, okay.
33:14Now throw that in there.
33:16I thought I'd place it lovingly.
33:18Okay.
33:19Now we need about four tablespoons of flour.
33:24Okay.
33:26And now we're gonna roll out the dough.
33:29It's ready.
33:30Mm-hmm.
33:31Divide that.
33:32Okay.
33:32Make two balls out of that.
33:33You want two doughy balls?
33:35Yep.
33:37Janet, please.
33:38I didn't say a word.
33:39Clean it up, would you, woman?
33:40You know, it's a family show.
33:42It was.
33:43It was.
33:43And now you're just gonna roll it.
33:45It's like Play-Doh.
33:46Gently at first.
33:47Mm-hmm.
33:48Roll, roll, roll your dough.
33:51And I think you're doing great.
33:53Thanks.
33:54Okay.
33:54Now let's see.
33:56I think, by gosh, we got it.
33:58Yeah.
33:58Okay.
33:59Now we're gonna fold it like this.
34:01Then I'm gonna let you pick it up.
34:04Yeah.
34:04And put it halfway there.
34:06Like here, like this?
34:07Now we open it up very gently.
34:09And bring it over like this.
34:10Yeah.
34:10Never so gently.
34:11Yeah.
34:12Okay.
34:12Now we're gonna get the top crust.
34:14Here you go.
34:15I can't believe how well you do.
34:18You know, if you could take some of that shock and awe out of your voice, it would really
34:21sound more like a compliment.
34:25Okay.
34:26I think that's big enough.
34:27All right.
34:27Now gently mix this up.
34:29Gently, gently.
34:30So that's the goal.
34:31Don't crush the berries.
34:32That's what we don't wanna do.
34:34Now you can just dump it right in here.
34:36It won't hurt.
34:37It won't hurt.
34:38Just dump it.
34:39Yeah.
34:40Right.
34:40Now we gotta get that on top of here.
34:43Right.
34:43Remember how I folded it?
34:44I do remember that.
34:45Okay.
34:46Delicate work.
34:47Hold like this?
34:48Yeah.
34:48Okay.
34:50It would be like this.
34:51Yeah.
34:52I think he's made pies.
34:54And now we gotta seal these.
34:56I've had some experience with pies.
34:58We gotta seal these to make it a little uniform.
35:01Look what I do.
35:02I pinch it like this.
35:03Look at you pinching that pie.
35:05See?
35:05I'm gonna pinch you, Mike.
35:06You pinch me.
35:07I'll pinch the pie.
35:08Okay.
35:09Okay.
35:10Yeah?
35:10That's ready for the oven.
35:12How about that?
35:13How about it?
35:14That's right.
35:15Actually, he's made a pie.
35:16I think he can graduate.
35:18Yeah.
35:18I think he did a really good job.
35:21Once again, another humiliation.
35:22No, that's not.
35:24You should be proud of that.
35:25That's no humiliation.
35:26No.
35:27No.
35:27It's a big day for me.
35:28I'm gonna move this out of the way.
35:30And let Janet do her thing.
35:32Just turn it over, Ali, so he can use it.
35:34You don't use a board.
35:36Okay.
35:37Okay.
35:37Don't you usually do it on the counter?
35:39Yes, but...
35:40I haven't done it on the counter in years.
35:41Oh, all right.
35:42I can't wait to see how this turns out, really.
35:44Oh, it'll be fun.
35:46So it's a whole different technique.
35:47Yeah.
35:47Is this one of your pies?
35:49Yeah.
35:50And this is one of her pies?
35:51Right.
35:51Right.
35:52So, obviously, we can just see there's a much different...
35:55Oh, yes, there's much different.
35:57Coming up.
35:58If I was gonna make a pie for my family, this is the way I would make it.
36:01Thank God she's making them for my family.
36:03The pie crust battle heats up.
36:05See how they plump plump.
36:07Until it's an all-out food fight.
36:08Oh, no.
36:17All right, you tell me what to do.
36:18I'm your apprentice.
36:19I want to learn how to bake a pie like Janet.
36:21This is my measure, and I do eight cups in that.
36:24Eight cups.
36:25Twice the berries.
36:26So this pie is...
36:26But you want to taste berries.
36:28But you also use more crust.
36:30Yeah.
36:30Compared to mine, yours is half an inch thick.
36:32Yeah, but compared to yours, mine tastes better.
36:34No, it doesn't.
36:35Although Janet uses the same amount of sugar, unlike Ali, she precooks her berries for 15 minutes.
36:41These are already done.
36:42How long does it take these to wind up looking like that?
36:45About 15 minutes or so.
36:46See how they taste right out of them.
36:47She just said you cooked the flavor out of them.
36:49She does.
36:50She does.
36:50That's borderline fight words.
36:52And when making her dough, she uses twice as much flour.
36:55How much flour you want in there?
36:56Three cups.
36:57Keeping cups or even cups?
36:58Actual cups.
36:59Oh, we have to...
37:00When you do it, level them off.
37:02Oh, I did.
37:03You just didn't see it happen in there.
37:05Oh, I didn't?
37:05And she uses three times as much Crisco.
37:08Oh, God, no.
37:09I'll put the water in.
37:10That's awful, all that shorting.
37:12She's very judgmental at Janet, isn't she?
37:14We're always at each other.
37:16Well, we're here, you know, to show all roses.
37:19And I've been doing it.
37:20And that's right.
37:21We'll let the viewer come to their own conclusions.
37:23It's a matter of opinion.
37:24Some like it thick.
37:25Some like it thin.
37:26Some like it tasty.
37:31Once the dough is mixed, Janet puts it in the fridge for 30 minutes.
37:35Why do you do that?
37:37Because all the stuff mixes together while it's sitting in the refrigerator.
37:41And a half hour later, the dough is ready to roll.
37:45So why are we doing it with the paper on top of it?
37:47Because we don't need as much flour.
37:49Flour is what toughens your crust.
37:50And so does all that shortening toughen it.
37:53No.
37:54No.
37:54Is this the bottom or the top we're making?
37:55That's the bottom.
37:57Does this go on the bottom?
37:58Or does the bottom go on the bottom?
37:59Yes, it's the bottom.
38:00I'm gonna flip it over.
38:00It doesn't matter which is the top.
38:03Yes, it does.
38:04It does.
38:04I realize I'm looking at the bottom.
38:06But can we agree that this is the top of the bottom and underneath is the bottom of the bottom?
38:09Yes.
38:11I know it's the bottom, but do you want the top of the bottom facing the top here?
38:14Do you want the bottom of the bottom facing the top?
38:15I want the bottom of the bottom facing the top.
38:16You want the bottom of the bottom on the top or the bottom?
38:18Oh, it doesn't matter.
38:19It matters to me now.
38:21Yes.
38:21We spent a lot of time talking about this.
38:23It seems to me the bottom of the top or the top of the bottom needs to go in the
38:26bottom.
38:27It's so easy.
38:28How can you make something so easy so hard?
38:30I don't want to mess up our pie because I don't fully understand.
38:32It's pastry, that's why.
38:34Now, what's the heart of that?
38:36Well, I'll tell you what's hard is you put the top of the bottom on the bottom and the
38:38bottom of the top is facing the top now.
38:40If I was going to make a pie for my family, this is the way I would make it.
38:43Thank God.
38:44Because I hate my family.
38:45Dump the berries in here.
38:47Once the pie is loaded up with berries, we add the top crust and pinch the sides.
38:52And that holds the juice in there and the juices taste better.
38:56Oh, shh.
38:57Is it on TV?
38:58I'm not my egg white.
38:59I can fix you one, Janet.
39:01Better make it right out.
39:01I'm going to sabotage your egg.
39:03I don't want any crap in it.
39:04Here at the Berry Manor, our pies are crap free.
39:07Come on by.
39:08Try a piece.
39:08After the pie is painted with egg white and sprinkled with sugar,
39:12the final step is to cut some vents in the top to release the excess moisture during baking.
39:16Three little vents here?
39:18Yeah, that's okay.
39:19Like that?
39:20Yeah.
39:20Let's make them a little bigger.
39:22So it's not okay.
39:23When you say it's okay, it's really not okay.
39:25Alright, that'll be our code moving forward so I can understand what you mean.
39:28It's okay.
39:28When you say yes, you mean no.
39:29When you say it's okay, it's not okay.
39:30When you say flour, you mean sugar.
39:32I understand.
39:33And now this goes in the oven.
39:34Like this.
39:34What temperature, Janet?
39:36450.
39:36She likes to burn them.
39:3945 minutes.
39:40Top run?
39:40Yep.
39:4245 minutes later, both pies are sliced, plated, and ready for the thin crust versus thick crust showdown.
39:49Alright, Dave.
39:50Dave has a very sophisticated palate.
39:52Come here.
39:52I'm going to feed you a piece of each, alright?
39:54I want your honest opinion.
39:55You've got to put the crust in it.
39:56Alright?
39:59Alright, this is Janet's pie with a lot of blueberries, a lot of crust.
40:04That's right.
40:05Good pie.
40:06Okay.
40:07Tell me when you're ready.
40:08Get your mouth all up.
40:09That's a good story.
40:10Alright.
40:11That's right.
40:14Thinner crust, not as many blueberries.
40:17But very much in proportion as well.
40:19They will have to determine not just taste, but context, aesthetic looks, proportionality,
40:24and, of course, overall satisfaction.
40:30I'm a big, huge fan of crust.
40:32Well, then, that's the crust.
40:33That's amazing.
40:34I really taste the blueberries in that.
40:38So, can you put those blueberries in that crust?
40:41That's an interesting point.
40:42It's no less sweet, though.
40:44No.
40:44It'll taste sweet, but there might be a little more blueness in it.
40:46It's a tough call.
40:47With so many knives in close proximity, Barsky was probably wise to shamelessly sidestep the issue,
40:53and leave the great thin crust versus thick crust controversy open to debate for generations to come.
41:00But thank you very much for having us out and making me sweat.
41:03Janet, you were great.
41:05Here, can I, you want to kiss a sweaty cheek?
41:06Oh, I'd love to kiss that.
41:08Thanks, sweetie.
41:08You were great.
41:09You were great.
41:10Oh, my God.
41:11You're fantastic.
41:12Gentlemen, put down your cameras and eat the pie.
41:15Get your priorities straight for crying out loud.
41:17Get your priorities straight.
41:18Your priorities.
41:20Oh, Janet, that's terrible.
41:21The alley.
41:22Oh, whatever.
41:27With the fruits of our labor before us, we attack the pies and each other with reckless abandon.
41:32And if there's only one thought we could leave you with, perhaps it would be this.
41:37All right.
41:38We are mothers tried and true.
41:41We will bake a pie for you.
41:44We are mothers sitting pretty.
41:47Come on, Mike.
41:48Let's make it.
41:51Oh, God, no.
41:54Ho, ho, ho.
41:56Santa Claus here with an important announcement for all you girls and boys and grownups out
42:02there who want to stay on my good side.
42:05No longer is Santa Claus concerned with distinctions of naughty and nice.
42:11No, those days are behind me.
42:13Today, I'm far more interested in those of you who have gone to discovery.com forward slash
42:18dirty jobs than those of you who have not.
42:21You see, by going to discovery.com forward slash dirty jobs, you can suggest a new dirty adventure
42:28for that fine upstanding man who impersonates a host called Mike Rowe.
42:33If you haven't, what is he to do?
42:35I worry for his very soul.
42:38Discovery.com forward slash dirty jobs.
42:41You'll feel better about yourself.
42:43By way of example, naughty.
42:46Put those back.
42:48Put the cookies back.
42:52Bossy elf, very naughty.
42:56I believe he has a tapeworm this long and thick like a baby's arm.
43:13What happened to her?
43:17Are you all right?
43:19I don't know.
43:20It's your birthday.
43:21It's your birthday.
43:23Oh, no.
43:23She's 30 years old.
43:25She's Amber.
43:26She's having a birthday.
43:28Mmm.
43:29How's the pie?
43:29Be honest.
43:31Sweet.
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