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00:00My name's Mike Rowe.
00:02And this is my job.
00:05I explore the country looking for people who aren't afraid to get dirty.
00:09What you do is feel up in there.
00:11Occasionally, you'll find a snake in here, so...
00:13Well, this is a perfect place for a snake.
00:14Oh, yeah.
00:15Hard-working men and women who earn an honest living...
00:18Is it really tough?
00:18I just got no angle. I'm just so sick of not having an angle.
00:21...doing the kinds of jobs that make civilized life possible for the rest of us.
00:25Welcome to the Family Fun Center.
00:27Oh, yeah.
00:30Are we having fun?
00:31Now, get ready.
00:35Get that dirty.
00:40Coming up on this special Dirty Jobs look at families that work together.
00:44You're all the puns-nesses.
00:46Right.
00:47These are the Bonneys.
00:48The Batemans.
00:48Brooke and Lisa.
00:49You're Ginger.
00:50It's Jeff Vagery.
00:51Rebecca.
00:52That's his brother, John.
00:53Brent, and that's Bryce.
00:54Madeline.
00:55Madeline.
00:55That's Jason back there.
00:57Who's that?
00:57That's my daughter, Kirsten.
00:58So, he's your boy?
00:59This is Ma.
01:00Spent the day with your boys.
01:01Are you guys related?
01:02There's quite a pair you got there.
01:03This is the crew.
01:04Sometimes, the family that works together...
01:06I live higher here, so...
01:07You're buying from your brother?
01:09I am.
01:09That's like racketeering.
01:10Yeah, yeah, pretty much.
01:12...gets dirty together.
01:13This takes muscle and perseverance.
01:15Speaking of which, how long have you been with Dennis?
01:1721 years in August.
01:18We bought our first larva 10 years ago.
01:21Sounds like it's going to be a romantic story.
01:23That's what we call...
01:24This is the purest food you're ever going to see.
01:25This is food you can eat off of.
01:27Dirty DNA.
01:28You want to eat it?
01:29Once in a life, I don't do.
01:31Wow, that's bad.
01:35Oh, God.
01:48I've wanted to do this dirty DNA special for a long time.
01:51Not just because I love families who can actually figure out a way to work together and not kill each
01:56other,
01:56but because I thought it'd be a good excuse to come back to Baltimore
01:59and introduce you to the source of my own filthy DNA.
02:03Anyway, that would be John Rowe, my dad, and my mother, Peggy.
02:07Hi, hon.
02:07Hi, Mom.
02:08How you doing?
02:08I'm good, thanks.
02:09How are you?
02:10Good, son.
02:10Good to see you.
02:11You too, boss.
02:12Everything good?
02:13It's a shame we have to come so far in order to see you.
02:16They live two hours down the road.
02:17I came all the way from California.
02:19I think in a relative world, I'm making a superior effort.
02:22Well, we haven't seen you for long.
02:24Oh, I know, but you had other stops along the way.
02:26It's been a long time.
02:26I mean, we weren't top priority.
02:28You're always top priority.
02:30You're just not always first on the list.
02:33A couple of hundred dirty jobs ago, we came to fish the Chesapeake Bay for Maryland blue crabs.
02:38It's all cranky.
02:39And like many local fishermen, we took our catch here to the J.M. Clayton Company for processing,
02:44where we prepped and cooked and ate until we had our fill.
02:50This is the food that joins any true Baltimorean, I think.
02:54I want to thank the guys at J.M. Clayton for having us back.
02:56And I want to send things up to Idaho right now for you.
02:59You know what's coming up?
03:01Maggots.
03:02Maggots is right, Mom.
03:03When it comes to maggots, my mom knows what she's talking about.
03:09And so do the Ponsnesses.
03:13Say, do the thing like the guys do with real TV shows.
03:17Like, throw to the maggot segment for me.
03:19Tell us about that.
03:21No, tell them.
03:22Tell them about it.
03:23Not me.
03:24Yeah.
03:25Maggots.
03:26Maggots.
03:28We begin in northern Idaho, where the Ponsness family has been raising maggots for over 20 years
03:33and is now one of the largest producers of fresh-bait maggots in the U.S.
03:38You're all the Ponsnesses.
03:40Right.
03:41Why maggots, Dennis?
03:43It was by accident.
03:44My dad wanted to raise some fishing bait, and then he wanted to sell it years ago,
03:50and so we just brought them out here.
03:52And how many maggots would you say are on the premises?
03:54Five to ten million.
03:55Five to ten million.
03:57Maggots are eating machines, and with this many mouths to feed,
04:00each member of the Ponsness family must play a role in making sure these young maggots get their proper nourishment.
04:06In this place, though, proper means pretty much the same thing as disgusting.
04:11These were salmon at one point?
04:14Those are chum salmon.
04:15Maggots love that.
04:16That's all protein.
04:21Dump it on top there, and I'll give you a few of these bones to mix with it.
04:25All right.
04:25We want them to have a balanced diet.
04:28Well, sure.
04:28You don't want to spoil the maggot early on with too much sugar.
04:33No.
04:36I think you got the hang of it.
04:38Thanks.
04:40500,000 maggots eat about 700 pounds of fish guts in a week.
04:44Do they all need to be pink?
04:45Probably about 10% of them pink for bait.
04:48It goes on the food, not the maggots themselves.
04:51No, on the food, and they'll eat it.
04:52And then that'll turn them red.
04:53This red dye looks green.
04:55Yeah, it'll turn red right away.
04:57These youngsters will be ready in a couple of days.
04:59Right now, we have 200,000 waiting to go out.
05:03So this is the packing department?
05:04It is.
05:05It is.
05:05Yep.
05:06This is the container we measure them in, so we want to fill it up to the top here.
05:11All right.
05:14Why are you laughing?
05:15You said go very slowly.
05:17You're doing awesome.
05:19You're just a little slow.
05:20See, what I like is the way you pepper the positive feedback with that kind of,
05:25gosh, soul-deadening criticism.
05:27It's really fantastic.
05:30You have to kind of fit this pair of fold.
05:33What?
05:33Go ahead.
05:34What?
05:34What?
05:34Well, you have to be careful because it's not a real good fit.
05:36Look at me.
05:37I got this thing.
05:37I got this thing.
05:38You know what?
05:39If something goes wrong now, I got two people to blame.
05:41There's a lot of unauthorized touching going on.
05:44That's why we were standing back here.
05:45Okay.
05:45That's why we were standing back here.
05:46Somewhere we can split the difference.
05:48You can stand close enough to talk, but not so close that you've got to get all grabby.
05:52Are they done yet?
05:53I'll let you know when they're done, Mom.
05:55All right?
05:56I'll give you a sign.
05:58It'll be along the lines of, it's done.
06:02It's done.
06:02It's done.
06:03Our quest for disgusting, squirmy things takes us from land-based maggots to water-based leeches in northern Minnesota.
06:10All right.
06:11These are the boys from the Bardis Bait Shop, I suppose.
06:14Jeff Fagery.
06:15That's his brother, John.
06:16Come on over here.
06:17You're staying, right?
06:18Yep.
06:19Our goal today is leeches, right?
06:22You bought it.
06:23Are they going to hop on us and suck our own blood?
06:26Oh, Mike, I'd be scared if I was you.
06:30A floating piece of foam marks the location of the tin envelope traps that lie on the shallow, muddy bottom.
06:37It really is just like an envelope.
06:39And then you just grab these guys and pull them.
06:41So those are the ones you can shake out.
06:43The rest, you've got to reach in and grab them.
06:46He wants to latch on?
06:47He wants to go back into the lake.
06:49So he's just latched on to me.
06:51But they won't suck blood or nothing, a leech.
06:53I thought they all sucked blood.
06:54Blood suckers do.
06:55That makes sense.
06:57What with the name and all.
06:58And there you go.
06:59Get yourself a pile of leeches.
07:02Tell me you're making some decent money doing this.
07:04A little over a thousand.
07:06A thousand dollar a day?
07:07That's a good day.
07:08Hey, I'm thinking, I'm rethinking my whole career, Stan, to tell you the truth.
07:13The catch of the day.
07:15Some leeches.
07:17Some money.
07:18See you back at the shop.
07:22Back at leech headquarters, it's time for the traditional weigh-in.
07:25Hey, you didn't do too bad there, Mike.
07:28As well as some good old-fashioned sibling rivalry.
07:31You know what, though?
07:32They look a little smaller today.
07:34Do they?
07:34Yeah.
07:35Stan, are they running smaller today?
07:37No, they're not.
07:37Bulls, Stan, I think they are.
07:40They just need to be graded.
07:41These smaller ones, they've got to come out of there.
07:43Yes, when I'm looking, I'm the buyer here as well.
07:46I thought you were the owner.
07:47I am, but I'm buying them.
07:48You're buying them from your brother?
07:49Yep.
07:51That's like racketeering, isn't it?
07:54Yeah, yeah, pretty much.
07:55Pretty much.
07:56It's a nice run of leeches, but if he takes the smaller stuff off and keeps the bigger stuff,
08:01he can get paid more for them.
08:02Next, the leeches are separated by size and weighed.
08:05Finally, the sized and weighed leeches are poured into holding pens, where they'll frolic gleefully
08:11with their pals until that fateful day when they'll become dinner for a Minnesota game fish.
08:17Is there anything I should have asked you about leeches that I didn't?
08:21We occasionally eat them.
08:22No.
08:23You will be surprised that it'll do for you.
08:26I hear that all the time, John.
08:28All right, let's fry up some leeches.
08:30There we go.
08:33Sometimes they make a little noise, too.
08:35Yep.
08:36Hear that?
08:37It's a leech cry.
08:39The leeches are making that sound?
08:40Oh, this is downright barbaric.
08:42Awesome.
08:42Let's start with the chipotle.
08:45And, am I good?
08:47You know what?
08:47It's pretty good.
08:48Yeah, it is.
08:49You're still crazy, but the leeches are good.
08:52That's what we try to tell you.
08:55Okay.
08:56We got a port-a-potty around here somewhere.
09:00The sun is beating down.
09:01We're putting a dent in the crabs, and we're going to continue to do this.
09:04But you guys want a tour of the JM plant?
09:06I'd love to have a tour.
09:07We're walking around?
09:08Wait a minute now.
09:09Eat your, introduce you to the people.
09:10What?
09:11Let me finish this crab.
09:12Can we come back to the crabs?
09:13Yeah.
09:13There's going to be like a big, long commercial.
09:15Oh, you know what that is.
09:17That's called, tell them what it's called.
09:18That's called the, um, um...
09:21It's a big hunk of white meat.
09:22You know.
09:23Big hunk of white meat.
09:25There'll be more big hunks of white meat when we come back.
09:27How's that for a tease?
09:30Coming up...
09:31Let's be Richard.
09:32I'm T.
09:32Bill?
09:33Behind the inviting walls of this family-owned candy store...
09:36What little shop do you have here?
09:37...a clash of creative egos...
09:39You're a caramel corn specialist?
09:41Yeah, I'm very particular.
09:42...leads to a catastrophic candy confrontation.
09:45You've never had a chocolate fight.
09:47We've never had a chocolate fight.
09:48We've never had one.
09:49The words that's happened.
09:50The guests saw the chocolate fly.
09:52Just a touch of resentment.
09:54And later, where did this come from?
09:56The family secret.
09:57This came from our donkeys.
09:58For the world's best coffee.
10:00I wish you could smell this.
10:09All right, so I'm reconnecting with some of my favorite filthy families on the face of the earth,
10:14and I'm doing it here at J.M. Clayton, site of a dirty job many years ago
10:18where they picked crabs like nobody's business.
10:20My own dad involved in the process right now.
10:23Getting a lesson from the master.
10:25That is Sissy, who took me to school years ago.
10:27Sissy, how's he doing?
10:29Good, good, good.
10:30Really?
10:30Yes.
10:31All right.
10:32He's better than you.
10:33He was better than you was.
10:35Strict.
10:37Sissy's probably referring to the head-to-head shelling contest we had last time I was here.
10:43Sorry.
10:46So close.
10:48And, of course, the lovely Nicey, just to my dad's right here.
10:52We'll say it.
10:52Nicey, how you doing, hon?
10:54Fine, baby.
10:55Good.
10:55I'll see you in a second.
10:57I'm not rightfully sure how to go from crabs to chocolate,
11:00but that's what we're going to do right now.
11:01The Wurtz family from Lebanon, Pennsylvania.
11:03You remember the Wurtzes, right?
11:05Well, if you don't, you're about to.
11:09The business was founded in 1931 by William H. Wurtz.
11:13Now it's run by his grandchildren,
11:15who still use many of the recipes their granddad created 75 years ago.
11:20You need help in the kitchen.
11:21We do.
11:23The Wurtzes make a lot of candy,
11:25but we're going to start by whipping up a pot of their bestseller, caramel corn.
11:30Is this your primary job here at the store?
11:34Would you say you're a caramel corn specialist?
11:36I am a specialist.
11:37Good, because I'm very particular.
11:38If you want to be a perfectionist confectioner,
11:40you'll need speed and accuracy.
11:43Take your paddle.
11:44Yeah.
11:45Mix that around into a nice paste.
11:47We're ready for the butter now.
11:48Now, what is the purpose of this technique?
11:50It just makes it easier to stir.
11:51Right on in.
11:53Just like you're paddling down the river.
11:56Yeah.
11:56And then you want to dump it in the window.
11:59Oh, yeah.
12:01Yeah, that's good to go.
12:03That's ready to sell.
12:04All right.
12:04So now we just wait for the masses to descend upon us.
12:08Ah, yeah.
12:10There is nothing that bugs a perfectionist more than his work going unappreciated.
12:15Before the pain got too deep, I thought I'd see what his brother was up to.
12:19We're going to make some caramel so that later on we can dip a few things like the pretzels and
12:23things.
12:24Okay.
12:24Another perfectionist, Bill, watches me like a hawk.
12:28One mistake, and the family reputation goes down the toilet.
12:31You're very schmantzy.
12:33Schmantzy?
12:34Yes.
12:34That's Pennsylvania Dutch word?
12:36Yes, it is.
12:37And it means...
12:38Makes you feel schmantzy.
12:39Does it mean well-rounded, highly educated, and charming overall?
12:42I think it means sloppy.
12:44Oh, yeah, I'm schmantzy then.
12:46Put your hand in there and kind of yooks it around.
12:48That's another word I'm not totally familiar with.
12:50Yooks?
12:51Yeah.
12:52With Pennsylvania Dutch?
12:53Well, you're kind of notching it, too.
12:55Oh, yeah.
12:57Let's kind of dump it off.
13:01I don't know if I'm yushkin or notchin, but I'm sure eagle-eyed Bill will tell me.
13:08He hates peanut.
13:11The intensity of Bill's oversight made me realize just how serious he was about his peanut balls.
13:16Take these out to willow.
13:18As I take Bill's clusters to be chocolate-coated, I'm curious if tensions here ever get to the boiling point.
13:24You've never had a chocolate fight?
13:26We've never had a chocolate fight.
13:28We've never had one.
13:29The words has happened.
13:30Yeah, I don't know what the argument was about, but I just saw the chocolate fly.
13:34A little sibling spat.
13:36Just a touch of resentment.
13:38Led to the chocolate war.
13:41From the war-torn chocolate battlefield of Pennsylvania, we're off to a peaceful Hawaiian island for a different kind of
13:48taste treat.
13:49I've come here for a cup of Mountain Thunder 100% pure Kona coffee.
13:55Instead, I've met the Batemans, Brooke and Lisa, and that's Brent, and that's Bryce.
14:00And this is Trent.
14:03What does this have to do with coffee?
14:07We build our own fertilizer.
14:08We've got a seaweed ingredient, a ground-up coffee tree, and cherry skins.
14:14Where did this come from?
14:15This came from our donkeys.
14:16I knew it.
14:17Donkey poo.
14:18I'd recognize it anywhere.
14:20In the family enterprise, everybody has their area of expertise.
14:25Besides heading up the whole operation, Trent might also be known as the guru of poo.
14:30Oh, Mike, Mike, not on the tree stalk itself.
14:33You'll burn it.
14:34You've got to pull it back a little bit.
14:35We want to feed the roots, not the tree.
14:37Right.
14:40When it comes to picking beans, Lolo is the expert.
14:43And since he's been here from the beginning, I'd say that makes him part of the family.
14:48First, the beans are soaked, then sorted.
14:51How many steps are involved in making a cup of coffee?
14:53I mean, I'm, what, five, six thousand?
14:56I think there's at least eight or nine.
14:58Since Trent doesn't have eight or nine kids, that means family members have to double up
15:03on their areas of responsibility.
15:07That would make daughter Brooke a poo-shoveling coffee roaster.
15:11Hi, Brooke.
15:12Hi.
15:13Roasting beans at just the right temperature is critical to making a great cup of coffee.
15:17Temperatures and techniques are definitely Brooke's area of expertise.
15:21Hey, drop it now.
15:2241.
15:22Drop it now.
15:23Dropping now.
15:24You can lift it up a little more if you want.
15:26Just don't smush your fingers.
15:27All right.
15:30Where do we drink it?
15:31Outside.
15:32Visitor's center.
15:33She's going to teach you how to make a good cup of coffee.
15:35Your mother's out there waiting?
15:35Yep.
15:38Last time I saw Lisa, she was shoveling poo.
15:41I guess that makes her a poo-shoveling coffee server.
15:45Not the most exotic job description you'll ever find.
15:48It's been a weird day.
15:50Drinking superb coffee right in front of the poo machines that made it possible.
15:55How I propose.
15:58I like it.
15:59Coffee, chocolate, and crabs.
16:01What else is there, really?
16:02How you doing, Dad?
16:03I'm doing fine.
16:04I got a good teacher here.
16:06You're a nice-y's niece.
16:07Yes.
16:08Right.
16:08And you're just plain old nice.
16:10Yep.
16:11Plain old nice.
16:12You haven't slowed down at all, have you?
16:14Yep.
16:14You actually sped up a little bit from last time.
16:17I'm getting older.
16:18I done slowed up.
16:19Well.
16:20Didn't you tell her about the dangers of being a show-off, Dad?
16:22No, because I don't think she's done any showing off yet.
16:25Stick around.
16:26I think she's got a piece off a little bit more.
16:28Who says stick around?
16:29I sound like another host.
16:31Terrible.
16:32Coming up.
16:33Hey, Audrey.
16:34This is Mom.
16:35Uh-huh.
16:35So he's your boy?
16:36All right.
16:37The family that hunts together.
16:38That's what I'm telling you about.
16:40Who grunts together.
16:41I'm sorry.
16:42It's like the morning after my Wednesday night Mexican meals.
16:46And later.
16:47Glenn, help your mother, would you?
16:49A mother and son mealworm operation.
16:51Anything you want the world to know about mealworms?
16:53As a thoughtful public service announcement.
16:56They don't taste that great.
16:57Yeah, don't give them to your children either.
16:58That's...
16:59Don't feed them to your children.
17:00That's definitely that.
17:07I think the last time we were at J.M. Clayton, I got more mail about this stuff than anything
17:13else people saw.
17:15This is Clay, your Jack's son, right?
17:18Yes.
17:18And I got more comments about not tasting it than you would believe.
17:22Because Clay and I were standing right here.
17:23This is bader meat.
17:24And basically, this is the stuff that when you're eating crabs, you throw away.
17:28Right.
17:28You throw it in the dumpster.
17:29There it is.
17:30Absolutely.
17:31Every last bit of unused crab is ground up for bader meat.
17:35It's then used for flavoring anything from crab soup to crab cakes.
17:39This is edible?
17:40Oh, yeah.
17:43What's it taste like?
17:44I've never really tasted it.
17:46No thanks.
17:48The reason I wanted to come back here was just to see if after all these years, you'd be
17:51willing to enjoy the taste.
17:54Absolutely.
17:55It's bader meat.
17:56I didn't think it was real.
17:57It is.
17:58Good stuff.
18:00You want some?
18:00No, thanks.
18:01I paid my dues four years ago.
18:03As did the family we're about to revisit now.
18:05They're down in Florida.
18:06They grunt worms for a living.
18:07Are you familiar with worm grunting?
18:09No, I'm not.
18:10Watch and be amazed.
18:12Great.
18:14In the backwoods of Florida, a haunting series of grunts leads me to an unusual family business.
18:20You Gary?
18:21Right.
18:22Mike.
18:22Nice to meet you, Mike.
18:23You too.
18:23Who's this?
18:24Audrey there.
18:25Hey, Audrey.
18:26How you doing?
18:27Who's that over there?
18:28Snap down there in the bushes.
18:30Snap?
18:31Hey, Snap.
18:31Mike.
18:32What are you doing, man?
18:34I'm getting worms up this morning.
18:36Really?
18:36This is the way we grunt these earthworms up.
18:38You've hammered the wood into the ground.
18:40Right.
18:41And then you drag the iron across the top and it vibrates, makes a grunting sound.
18:45Exactly.
18:45Penetrates in the ground and causes them to surface.
18:48And so you just keep it on that slide angle, about 20 degrees.
18:52I mean, if you went this way, you could probably do it, but we don't want them to back down.
18:56No, we don't want to send them back down to the center of the earth.
19:00Very good.
19:02It feels dirty.
19:03It is.
19:04It's like the morning after my Wednesday night Mexican meals, you know.
19:10Mike.
19:11Mike.
19:11How are you, Mike?
19:13How are you?
19:13So he's your boy?
19:14All right.
19:14Yeah, he's my young boy.
19:15This is my...
19:16So this is the whole operation?
19:17Uh-huh.
19:18Pretty much.
19:18This is the...
19:20This is the...
19:21When Gary married Audrey back in 1970, they decided to make a business selling the worms
19:26to bait shops.
19:27That's right.
19:27That's what, eight cent each?
19:29Uh-huh.
19:30Seven or eight cent.
19:31Seven or eight cent, yeah.
19:31Seven or eight cents?
19:32Look at all those pennies rolling around there.
19:34I keep this up while I have ourselves a roll of quarters.
19:37Right.
19:38Very good.
19:38But this is your main source of living?
19:41Right.
19:41Is this your...
19:42You support your family?
19:43Family comes out?
19:44Uh-huh.
19:44Raised two boys.
19:46I tatered them out here in the woods on my shoulders when they was too little to even
19:50get about, you know.
19:51Yeah.
19:51And this was our way of making a little bit of money.
19:54And...
19:54It still works?
19:55It still works for us.
19:59Come on, worms.
20:01I'll talk to them.
20:02That's what it had, worms.
20:03That's what makes you crawl.
20:05Look here.
20:07That's what I'm talking about.
20:08Oh, yeah.
20:09There.
20:09See how active he is?
20:11He's liking what you're doing.
20:12Oh, look at him.
20:13He's dancing.
20:14You like that, Mr. Worm?
20:16Yes, you do.
20:17Here's your daddy.
20:19Big one over here.
20:24Once you spend some quality time with the worms, you realize what a pivotal role they
20:28play in bringing families together.
20:31Perfectly exemplified in this next touching story of a mother and son.
20:36Dana?
20:37Hey, Mom.
20:38Hey, Glenn.
20:38Mike, how are you doing?
20:39I'm doing great.
20:40How are you?
20:40I'm good.
20:41How are you?
20:41I'm great.
20:42I came from mealworms.
20:43I see potatoes.
20:44Yes, we are.
20:45We're feeding.
20:45We're breeding and raising the mealworms for sale.
20:49Who buys?
20:50Customers.
20:51Reptiles.
20:52Fish.
20:53Reptiles actually purchased the mealworms?
20:55No.
20:55Where do they have the no money, no thumbs?
20:57No, the people.
20:58It seems to me, at a glance, anyway, that a mealworm is a big maggot, it seems like.
21:03Yeah.
21:03But it's not.
21:05But it's not.
21:05You can eat it if you want.
21:06Why would I do that?
21:07I just want to see you do it.
21:08They're good protein.
21:10You want to eat it?
21:11I've never done it, but once in a lifetime, too.
21:15Wow, that's bad.
21:16Sure it's bad.
21:17Oh, of course it's bad, dude.
21:20Sorry about that.
21:22Want to go to prison?
21:22Say no.
21:23I just...
21:23Just when somebody asks you to do something, remember, you always have the choice.
21:26Just say no.
21:27Is it all down your throat, or is it some stuck in your teeth for later?
21:29It's all in my mouth right now.
21:31I can taste it.
21:32It's not going away.
21:33You've got to be very proud.
21:34I am.
21:36Where did it come from?
21:37What...
21:37I mean, how does a mealworm come into the world?
21:40It's bread, and then it comes up as a worm, and then they pupate and turn into beetles,
21:45and it's a little cycle that goes and goes.
21:47This mother and son duo raise about 40 million of these mealworms every year.
21:51But before they can go to market, they've got to be sifted and cleaned and placed into containers.
21:56You did an excellent job, by the way.
21:58I appreciate that.
21:59It's the first bit of positive feedback I had since I got here.
22:02All right, well, thanks for giving us a look.
22:06Anything you want the world to know about mealworms?
22:08They don't taste that great.
22:11What can you say about a kid who eats a mealworm on national television right in front of his mother
22:19when he was specifically told he didn't have to do it?
22:22You've got to say that that kind of thought process indicates the presence of a loose screw.
22:30Maybe there's something in the dirty DNA thing after all.
22:32I can't prove it.
22:33All I know for sure is I've got to come home more often.
22:37Please do.
22:39I'll call for my mom.
22:41We'll see.
22:44The Zildjian Cymbal Company is a nearly 400-year-old family business founded in Constantinople in 1623
22:51when alchemist Avita Zildjian created an alloy of copper, tin, and traces of silver that had unique sound qualities.
22:59The Zildjian secret alloy recipe has been passed down between family heirs for 14 generations.
23:11This is the Brothers Brooks that played Jack and Bill and Joe.
23:17Very good.
23:17Nice to see you all again.
23:19Good to see you, Mike.
23:19Thanks for coming back.
23:20Thanks for having us back, man.
23:22I tell you, just a few things remind me of home like these ugly critters, but they're beautiful, aren't they?
23:28Beautiful sweater.
23:29They are beautiful.
23:30The blue underneath the legs, and of course the females, they always have the fingernail polish on,
23:34so that's a good giveaway, but...
23:36What's it like working with brothers, really?
23:38I mean, that's the question I should be asking.
23:39It can be trying, I think.
23:40Would you agree, Bill?
23:42Oh, yeah.
23:42Time.
23:43And Jack.
23:44Absolutely.
23:44Absolutely.
23:45But, you know, hey, we've been together, gosh, I don't know, 50-some years.
23:49You should have been here when Dad was here.
23:50Yeah.
23:51Oh, boy.
23:51The whole sideshow.
23:52Oh, he should have been here.
23:53That was fun.
23:54I bet he did.
23:55Yeah.
23:55Can't go wrong with a bunch of good-natured brothers.
23:57We found that out at a walnut plant somewhere or other not too long ago.
24:01Speaking of hard shells, you guys like walnuts?
24:03Oh, yeah.
24:03I'm old on.
24:04You're just saying that, aren't you?
24:05Nuts are good for your health.
24:07Works for me.
24:08Nuts are good for your health.
24:11Fedora Farms is located in Meridian, California.
24:14Here, each family member must play a specific role,
24:17and it all begins in the orchards with Brian Fedora.
24:21You're one of the Fedoras, of course, of Fedora Farms,
24:24which has been around forever?
24:25Since the late 1800s.
24:27Wow.
24:27What's this thing right here?
24:29This is a shaker, a walnut shaker.
24:31It shakes the walnuts off the tree and get them on the ground
24:33so we can pick them up and get them into the huller and dryer.
24:35Over 70% of walnuts traded in the global marketplace
24:38are produced in California.
24:40And this is how you get them off a tree.
24:42Hang on.
24:45In ancient Rome, walnuts were considered a food of the gods.
24:49Hey, let's shake Barsky.
24:51Romans threw them to wedding guests for good luck.
24:54Let's see if Barsky feels lucky.
24:59Remarkable.
25:01It's not a, you know, a physically punishing job initially,
25:04but I can't even, I'm lip-reading right now.
25:06It'll make you a bitter man.
25:08If you said bitter, I'm with you.
25:11Next, the walnuts are vacuumed up
25:13and driven off to the Fedora Farms processing plant,
25:16where the baton is handed off to Brian's brother, Chris.
25:21And all the nuts go in here and then, what,
25:23into your factory or whatever this place is?
25:25They go up and into the machine
25:26that actually removes all the dirt and debris.
25:28When the walnuts are de-hulled and washed,
25:31the dirt and debris that used to be on them
25:33has to go somewhere,
25:34and that somewhere will have to be cleaned up as well.
25:37We're going to the black hole.
25:39The black hole.
25:41Great.
25:42This better not be a made-up job, man.
25:44People really get in here.
25:46There you go, Nick.
25:47You can just kind of lean on back.
25:48Yeah, it's a good picnic, though.
25:54Do these need to be razor-sharp like that?
26:03That looks pretty good.
26:05Yeah, thanks.
26:06I think you're done.
26:10Is there anything on my pants?
26:12After washing and sorting,
26:14the nuts are sent below to the dryers.
26:16I'm here to meet the patriarch of the family,
26:19Sib Fedora.
26:20What are you doing and where am I?
26:21We're preparing to ship these out.
26:23Just check the moisture on them.
26:24They're good to go.
26:25So how do we go about the business, then,
26:27of loading the truck?
26:29What we're going to do is we're going to crank this door open
26:31just enough to fill this conveyor.
26:34It's like a waterfall.
26:36This process is going to take about 30 minutes to fill 25 times.
26:41Got it.
26:42Are these good for you?
26:44Perfect for your body.
26:46This is funny because as good as these are for your heart,
26:49your circulatory system,
26:52it seems like everything in your whole place,
26:54you've got to crawl into a little hole and knock the flock away.
26:57That's why you need to be healthy and eat walnuts.
27:01If you go nuts for family traditions that go back for generations,
27:05you'll love the Parker family.
27:06I found them in Baltimore, Maryland,
27:08working at the McShane Bell Foundry.
27:11They've been following a tradition that was originally set back in 1856
27:15for over 150 years.
27:17Each and every bell has been made with one very special ingredient.
27:22Yeah.
27:23It's horse poo.
27:25This is Bill.
27:26Bill, what's up with the horse poo?
27:27It's used as a binder and a sand to keep the sand together
27:30so when we pour the hot metal in, it won't wash away.
27:32Gotcha.
27:33Now, Bill Parker, this has been in your family now for how long?
27:361935.
27:37When does the horse poo become involved?
27:39From the beginning.
27:40When we set the molds up,
27:41we use three parts fire sand and one part horse manure.
27:44That's the binder.
27:44And you keep making layers on the mold until it comes up,
27:47until you get the exact form.
27:49In other words, there's a lot of synthetic binders you could use today,
27:51but it would take away from the history of our company.
27:53We do things the old way, the way it's always been.
27:58All right.
27:59I'm taking a bag of horse poo to be the third generation bellmaker.
28:04I think he's third.
28:05Are you a junior or the third?
28:07I'm the third generation.
28:09You're throwing dirt on the floor.
28:10This is what we call our fire sand.
28:11It's the high-temperature sand that we use with our molds.
28:14Sand from a quarry in New Jersey,
28:16and this is poo from a horse's ass.
28:18That's true.
28:19That's the binder in our mold mixture,
28:21which we have to sift to get all the impurities out.
28:25There we go.
28:26That's probably enough to start with.
28:27Right.
28:27And all we do is just break it across the screen.
28:29It's got to be fresh and pure.
28:31This is the purest poo you're ever going to see.
28:33When we're done with this,
28:34this is poo you can eat off of.
28:36I may be overstating it.
28:37That's going to put a little much.
28:39This formula was first concocted by Henry McShane
28:41when he started the company back in 1856.
28:45Two parts sand, one part poo.
28:49Making a bell.
28:51Little balls of the sand and horse poo mixture
28:53are hand-packed into the mold until it starts to come out.
28:58This is Ryan, by the way.
28:59You are the youngest, Parker?
29:00Yes, I am.
29:01Okay.
29:01Yes, I am.
29:02And do you have a specific job here at the Foundry?
29:04One of my basic jobs here is making sure the bells are cleaned properly.
29:07Yeah.
29:12At a cost of $22,000,
29:15this 1,288-pound bronze bell took three months to make.
29:19Still, Brian's trusting me with the final steps of the process.
29:24Almost in a bell.
29:26Brian has never seen our show.
29:29Well, the bell is tolling for these crabs, I'm afraid.
29:32They're off to meet their maker.
29:34And when we come back, I'm off to find my parents.
29:36They have wandered off somewhere here at J.M. Clayton.
29:40That's the thing about dirty DNA.
29:42It's hard to keep your eye on it.
29:45Coming up.
29:46Who's that?
29:47That's my daughter, Kirsten.
29:48In a family business.
29:49Make Fido happy.
29:50You pass on your skills to the next generation.
29:53Why are you stuffing flesh in the feet?
29:55It's John.
29:56It's all part of fleshing out a meaty resume.
29:59So how do you like stuffing those?
30:00I like it.
30:01It's everything the vacation brochure promised.
30:04And later.
30:05How old are you?
30:06Eleven.
30:07You're eleven.
30:07In TV, they warn you about working with animals.
30:10How long have you been milking goats?
30:12Probably for about three years now.
30:14And smart-alecky kids.
30:15Jack, you can finish that off.
30:17That'd be great.
30:18But I know how to handle them.
30:19This is a bonification is spelled.
30:21S-P-E-
30:23Wrong.
30:23I'm sorry.
30:23We'll check back.
30:33Well, I found my mother.
30:34She's gravitated toward the kitchen.
30:35She's about to slaughter more crabs at one time than she ever has in her whole life.
30:40How you doing, Mom?
30:41You feel the power?
30:42Good.
30:42Yeah, she looks very confident with the winch.
30:46They say there's nothing like a bond between a mother and her daughter.
30:51My mother wouldn't know that.
30:52She was blessed with three sons.
30:54But the people in this act know all about the X chromosome.
31:01Mary Voss runs a company that makes dog food out of leftover cow parts.
31:06What kind of dog food are we talking about?
31:08We use the force chambers of the cow's stomach.
31:11We basically grind it up and then package it and freeze it.
31:14Mm-hmm.
31:15I watch a lot of TV.
31:17I've seen a lot of commercials.
31:18I've seen a lot of commercials for lots of dog food.
31:20Mm-hmm.
31:21You never see...
31:22No, you won't.
31:24Make Fido happy.
31:25You just don't see that.
31:27So, what will you do specifically with the hooves?
31:30What we're going to do with these today is we're going to stuff them with the green tripe that we
31:33grind up.
31:34And the hoof stuffing expert is this employee.
31:37Who's that?
31:38That's my daughter, Kirsten.
31:40Hi, Kirsten.
31:41Hi.
31:42She's stuffing the hooves?
31:43Yes, she is.
31:43I'm going to hang out with your daughter.
31:45Hi.
31:45Hi.
31:46How are you?
31:47Good. How are you?
31:48You seem like a nice girl.
31:49Yeah.
31:49Why are you stuffing flesh in the feet?
31:52Oh, it's John.
31:54How old are you?
31:55Eighteen.
31:56All right, you're old enough to do this, I suppose.
31:58Yeah.
31:59Show me your technique, would you?
32:01All right.
32:02Well, you just take, like, a handful of green tripe and you stuff it in.
32:07How long has your family been doing this?
32:09Since I was a baby, so...
32:11You like it?
32:12Yeah, I guess.
32:13You still smell it?
32:15No.
32:16Do you?
32:18Matter of fact, I do, Kirsten.
32:19Yeah, I still do.
32:23So, how do you like stuffing hooves?
32:25I like it.
32:25It's everything the vacation brochure promised.
32:28Come to Hollister, ground up a cow, stuff it in its feet.
32:31Yeah, exactly.
32:33What do we do now with the stuffed hooves?
32:35Well, I usually just stuff the hooves.
32:38I mean, I don't want to make trouble, but at this point in your life, you want to put
32:41the hooves in the freezer.
32:42Yeah, I know.
32:43I say to hell with it.
32:43Let's do it.
32:44Okay.
32:45I feel like I'm really taking you down a bad road here, like I'm being a bad influence.
32:54Next, we're going to a farm where the animals are actually still wearing their hooves, and
32:58instead of getting dirty, I'll be meeting a family that's all about keeping clean.
33:03So, this is Fat Bottom Farms, and that's a goat, and that's Fat Bottom Farmhouse, I suppose,
33:09and these are the Bonnies.
33:10Hello.
33:11Hi.
33:11You're Ginger.
33:12I am.
33:12I'm Mike.
33:13Nice to meet you.
33:14Nice to meet you.
33:14And you are?
33:14Rebecca.
33:15Rebecca.
33:16Mike.
33:16And you?
33:17Madeline.
33:17Madeline.
33:18Mike.
33:19How long have you been milking goats?
33:21Um, hmm.
33:23The first part of making goat soap is to get the milk out of the goat, and an answer out
33:29of the goat milker.
33:31Did you forget the question?
33:33Probably for about three years now.
33:35Yeah?
33:37How old are you?
33:38Eleven.
33:39You're eleven.
33:40Now, before you start, what's the technique?
33:42Well, you pretty much just grab onto it like that and squeeze like that.
33:47Okay.
33:56Uh-oh.
33:58Maybe I should have paid better attention.
34:03Would you like me to finish that off?
34:05I'd be grateful.
34:07Starting to seize up a little.
34:09In goat milking, Madeline is definitely at the top of her class.
34:12But turning the milk into soap is a little more challenging, involving all sorts of different
34:17ingredients.
34:19Castor oil, coconut oil, olive oil, soybean oil, beeswax.
34:22Each oil has a different saponification value, and you have to calculate how much lye to add
34:27for each.
34:28I don't know what that word means.
34:29Saponification is the process of soap making, where you add lye to a fat and blend it, and
34:34it undergoes a chemical reaction called saponification.
34:38Let's review.
34:39Madeline, what is saponification?
34:42Making soap when you're...
34:44It's...
34:45I can't eat...
34:46There's a fair amount of evidence to suggest that you drifted off again.
34:50The lye, the caustic, being mixed in with the necessary oils, that's saponification.
34:57Another word for lye is?
34:58Caustic.
34:59That's correct.
35:00And saponification is spelled?
35:02S-P...
35:03Wrong.
35:03Sorry.
35:04Check back.
35:07I'm afraid Madeline messed it up, Ginger.
35:10Well...
35:10Me.
35:11You're the expert.
35:12Of course I am.
35:17And it's in.
35:18That's how we do it on dirty jobs.
35:19I don't like that.
35:22Come on!
35:24Okay.
35:26Come on, hit it.
35:27Hit it.
35:28Doc.
35:28Doc.
35:29You got the hammer.
35:29The hammer parts hit.
35:31Yes!
35:31Come on, like you're angry.
35:32Yes.
35:33Yes!
35:33That's good.
35:34Come on, hit it.
35:34Come on, now.
35:35Come on!
35:35That's...
35:37Come on!
35:38Good job.
35:39Look at the soap, though.
35:41It's hard to compete with the professionals, even if one of them is only 11.
35:47Oh, well.
35:50About my dad.
35:51He's perseverating.
35:53That's what he does.
35:54He's a perseverator.
35:55He perseveres.
35:56Sissy and Nicey don't know it, but they just met their new best friend for life.
36:00And he will sit there in that chair cleaning those crabs with them until all the crabs are gone.
36:04He can't help it.
36:05He can't move on until he's done with whatever's in front of him.
36:09Me?
36:10I didn't get that particular strand of DNA.
36:13I'm all about what's coming up.
36:15Coming up.
36:16Out on the open sea.
36:17So you're the first mate for your dad.
36:19Basically, you just do whatever you're told.
36:21Yeah.
36:22Families don't always work like they're supposed to.
36:24Put those higher, huh?
36:25I know.
36:26Make some room to walk around over there.
36:27I know.
36:28That's what I'm doing.
36:28Get him telling the captain what to do.
36:31Bold move.
36:33And later.
36:33Stab yourself once in the belly and you start to learn to not do that.
36:36A family of mobile butchers.
36:38The last guy to do that was Jerry around here.
36:40Gets confused about which meat to cut.
36:42That was my last one.
36:43Aye, aye, aye.
36:52Well, the odds are almost incalculable, but that's Captain Bill James, who I met last time I was here at
36:58J.M. Clayton.
36:59He's the captain of the Valmerjan.
37:01He took us out, and I believe if memory serves, we caught, would we catch, Bill, five crabs last time?
37:08He can't hear me, but I think it was five, five crabs.
37:12Anyway, his boat's here, so I got my parents aboard.
37:15We're going to go take a ride.
37:16And speaking of boat rides, I think the last time the crew and I were on a boat was with
37:20a couple of Greeks down in Tarpon Springs looking for sponges.
37:23And if you want to see a family functioning like a well-oiled machine, take a look at them.
37:30On the Gulf of Mexico in central Florida, I found a Greek father and son sponge diving team.
37:36Tasso Karistinos and his son, Anesti, have been harvesting sponges from these waters for years.
37:43What are you, the mate?
37:43You're the captain?
37:44You're the what?
37:45Um, I guess you could say the first mate.
37:47Now, your dad's, your dad's a captain, then.
37:49Right.
37:50That's got to be weird.
37:51You say you're the first mate for your dad.
37:53Basically, you just do whatever you're told.
37:55Yeah.
37:57It's simple that way.
37:58Yeah.
37:58Doing whatever your dad, or in this case, your captain tells you to do, sounds simple in theory.
38:04But sometimes with families, theory and reality are two different things.
38:08Put those higher, huh?
38:09I know, that's what I'm doing.
38:11Make some room to walk around over there.
38:12I know.
38:13Get him telling the captain what to do.
38:16Bold move.
38:17On the good ship Anastasi, it got confusing trying to figure out who to take orders from.
38:22Come from this way and shoot that that way, mate.
38:24Are you going to go straight to the bow and work it back?
38:26Yeah, I'm getting a mixed message.
38:28Captain said here, right?
38:29Welcome to the bow.
38:30All right, I'll listen to you.
38:32Sometimes it seems like Anastasi wears the captain's hat.
38:35Here, let's move these other grass, and after we'll shoot the deck down.
38:37Okay.
38:38Other times, the hat flips back and forth.
38:40Throw a lot more on this one, Mike.
38:42Let's move over to these grass now.
38:43You don't really have to do that.
38:44All right, let's kill that compressor.
38:46No, no, we're going to throw a lot of water here.
38:48And sometimes, it's like a two-headed captain, with both heads talking at once.
38:52Where would his mouth be?
38:54Well, they just build their nutrients, and the big holes in the top, they pump the water out.
38:59Interesting.
39:00Working with family.
39:01What's it like working for the old man?
39:03I've been out here for 25 years, and he still explains things to me.
39:08Like maybe you haven't been out here 25 years?
39:10Right.
39:11One has to be the boss out here.
39:13When I say it this way, you don't need somebody else to tell you it that way.
39:16Wait a minute.
39:17That one goes on this one.
39:18That one goes on the other one.
39:19All right, we'll work them out as we go.
39:21We'll start it from there.
39:21So this needs to go back here.
39:22Bring it back this way.
39:23But there is nothing that tests the father-son relationship, like strapping 60 pounds onto
39:28your dad, dropping him into the ocean, and depriving him of air.
39:32I can't breathe.
39:33No air coming in, man.
39:35I can't breathe, man.
39:37Hit that, and it'll give you some air.
39:39Try it one more time.
39:40Slap me out.
39:41Go ahead.
39:41Oh, I might have forgotten.
39:42There's also not giving your dad enough rope, so he slams into the boat.
39:47Slap me out, man.
39:48Slap me out.
39:49I can't breathe, man.
39:51There's nothing more uncomfortable than being near a family squabble while you're dressed
39:55like a rubber elf.
39:56I hate it when that happens.
40:00Fortunately for me, not all father and son teams squirrel.
40:03In fact, when your business involves sharp knives, science tells us father-son teams rarely argue
40:10at all.
40:12Actually, I made that up.
40:14But not long ago, I did meet a father-son team of knife-wielding butchers.
40:19And they got along fine.
40:21How long have you been doing this?
40:22Cutting meat all my life.
40:24Taught my kids how to do it.
40:25Jeff does all my butchering for me now.
40:28What kind of teacher was the old man?
40:31We can get along a little more, right?
40:33It's a good idea to get along with your dad when your business involves razor-sharp deadly
40:40knives.
40:41A dull knife is more dangerous than a sharp knife.
40:43Yep.
40:44In addition to getting along with your dad, being a mobile butcher means getting along
40:48with your brother.
40:50Jerry?
40:50Hey, Mike.
40:51How are you?
40:51Good.
40:52Related?
40:53Brother.
40:54I'm a brother.
40:55Get along all right?
40:56Most of the time.
40:57Good, because your face didn't exactly light up there when you saw him.
40:59Oh, no.
41:00We'd have no trouble.
41:01It's a good idea not to have trouble with your brother when your business involves razor-sharp
41:08deadly knives.
41:11Tell me you've never nicked your belly there, Earl.
41:14Uh, I don't know.
41:16It's still pretty big.
41:17I know.
41:18I'm not casting aspersions.
41:19I'm just watching your technique coming at you.
41:21That makes me nervous.
41:22You kind of learn to...
41:23To not do that.
41:24Stab yourself once in the belly and you start to learn.
41:27All right.
41:27That's not what you want to do.
41:29No, I think the last guy to do that was Jerry around here.
41:33Jerry, you stabbed yourself in the gut?
41:34You bet he did.
41:35Yeah, right here.
41:36That was my last one.
41:37Oh, that's your last one.
41:38Six stitches.
41:40Aye, aye, aye.
41:41So, in summary, when your business involves sponges, it's safe for fathers and sons to argue.
41:47Put those higher, huh?
41:49Make some room to walk around over there.
41:50I know.
41:51When your business involves razor-sharp deadly knives, best not to argue at all.
41:58Look like a job you can handle?
42:00Well, I think I'll get through the day, but I don't know that you'll see me tomorrow.
42:06This is the kind of talent the old man has.
42:08He can steer the boat without even looking out the window.
42:11How do you do it, honestly?
42:13Oh, it's just from years and years of experience.
42:16How does he do it, honestly?
42:17He lies.
42:18There you go.
42:18Well, thank you for bringing your lovely wife out here to hang out with us today in this filthy celebration
42:23of ours.
42:24I was honored to bring her out here.
42:27I was afraid she might fall into the crab stew.
42:31We were afraid you were going to run off with Nicey and Tissy.
42:33Well, the day's not over.
42:36No, it's not.
42:37But the show is.
42:38We'll see you for the next one.
42:39Thanks, guys.
42:40Crabs for dinner?
42:41Sure.
42:43Crabs for dinner.
42:44I know you've heard me say it before, but this time I'm serious.
42:46If you don't go to discovery.com forward slash dirty jobs and very quickly suggest a new dirty job,
42:52I am quite frankly, and this is not hyperbole, I'm going to burst into flames.
42:57Send in your suggestions, preferably someplace cool.
43:05What was weirder, watching me on stage trying to impersonate a Broadway guy or watching me on TV trying to
43:11impersonate a host?
43:13I think it was really strange to see you on stage in Oklahoma because we had never seen you on
43:19stage before.
43:20And we didn't even know you could sing.
43:23And then all of a sudden.
43:24That's annoying.
43:25Right when you were making a really nice observation, a plane flies over.
43:28Now people aren't going to know how talented I am.
43:30Work.
43:31Work.
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