Original subtitles

[ BIRDS CHIRPING ]

>> I-I MEAN, I'VE JUST SEEN,

FROM PERSONAL EXPERIENCE, THAT,

WHEN YOU GIVE SOMEONE A TRULY

GOOD TOMATO OR A TRULY GOOD

CARROT, OR SOMETHING LIKE THAT,

AND THEY'VE NEVER HAD ONE

BEFORE...IT'S LIFE-CHANGING.

IT IS. IT REALLY IS.

I MEAN, I REALIZE, LIKE, GROWING

UP, THAT I JUST...DIDN'T EAT

VERY GOOD VEGETABLES, AND I

DIDN'T KNOW THAT UNTIL I HAD

THEM, AND THEN I WAS LIKE, "HOLY

SHIT.

THIS IS A TOTALLY DIFFERENT --

[ Laughing ] THIS IS A TOTALLY

DIFFERENT WORLD."

>> SO, WHAT ELSE -- WE HAVE TO

DO THE BURGERS?

>> YEAH, JUST COOK UP THE

BURGERS AND DRESS THE SALAD.

>> SO WE HAVE THE BURGERS WITH

THE SALAD.

>> TWO SALADS. TWO SALADS.

>> TWO SALADS. MADE THE BUNS.

WHAT ELSE?

THE STRAWBERRY SHORTCAKE.

THIS IS -- THIS IS A SERIOUS

FEAST.

>> WELL, I'M NOT MAKING NO DUMPY

BULLSHIT FEAST.

>> [ INDISTINCT CONVERSATIONS,

LAUGHTER ]

>> * I *

>> * I *

>> * AM *

>> * AM *

>> * IN *

>> * IN *

>> * MM-HMM *

* DEEP WITH YOU, DARLING *

* I *

>> * I *

>> * AM *

>> * AM *

>> * IN *

>> * IN *

>> * MM-HMM *

* DEEP WITH YOU, DARLING *

>> THERE'S THIS.

>> * THE FALLING

THAT IS OURS TO ENJOY *

* THE OPENING

THAT IS OURS TO EXPLORE *

* NOW, GO ON *

>> * GO ON *

>> * COME ON *

>> * COME ON *

>> * GO ON *

* THIS FALLING *

* I *

>> * I *

>> * AM *

>> * AM *

>> * IN *

>> * IN *

>> * MM-MMM *

* DEEP WITH YOU, DARLING *

* I *

>> * I *

>> * AM *

>> * AM *

>> * IN *

>> * IN *

>> * MM-MMM *

* DEEP WITH YOU, DARLING *

* THE MOMENT

UNLOCKS DOOR AFTER DOOR *

* INSIDE

EVERY BIRD, THERE'S A BIRD *

* NOW, GO ON *

>> * GO ON *

>> * COME ON *

>> * COME ON *

>> * AND GO ON *

>> I NEVER THOUGHT I'D BE A

FARMER'S WIFE.

I NEVER THOUGHT I'D LEAD WHAT MY

CITY-DWELLING FRIENDS CALL "AN

ALTERNATIVE LIFESTYLE."

I NEVER THOUGHT MY LATE 20s

WOULD BE FILLED WITH CHICKENS,

KALE, CORN, AND A THOUSAND OTHER

VEGETABLES.

THIS IS A STORY ABOUT A LOVE FOR

THE EARTH AND ALL ITS BOUNTY,

ABOUT HOW THE CRUNCH OF A SWEET,

FRESH CARROT CAN CHANGE THE

COURSE OF SOMEONE'S LIFE, ABOUT

A FILMMAKER WHO FELL IN LOVE

WITH A FARMER.

BUT I'M GETTING AHEAD OF MYSELF.

HERE'S AUSTIN.

>> THERE'S NOT A LOT OF JOBS

WHERE YOU CAN EAT WHAT YOU'RE --

[ Laughing ] YOU CAN EAT YOUR

PRODUCT, YOU KNOW?

I MEAN, I CAN BE OUT THERE, AND

I CAN EAT ALL DAY, IF I WANT TO,

WHICH, FOR ME, IS GREAT, 'CAUSE

I LOVE TO EAT.

[ LAUGHS ]

YOU HAVE THIS SORT OF BUFFET OF

ALL THE THINGS THAT YOU LIKE TO

EAT, 'CAUSE YOU'RE THE ONE

GROWING THEM, AND IT'S RIGHT

THERE, AND IT'S AS FRESH AS

IT'LL EVER BE.

LIKE, WITH PEAS, FOR EXAMPLE,

LIKE, YEAH, WE PICK A LOT OF

PEAS, BUT I THINK WITH THE SNAP

PEAS, THE ONES THAT ARE, LIKE,

THE THICKNESS OF YOUR PINKIE

FINGER, THAT THAT'S WHERE IT'S

AT, AND I'M, LIKE -- SO NOW I'M

KIND OF SNOBBY ABOUT IT, AND

I'LL BE LIKE, "OH, WELL, I DON'T

NEED TO EAT THE OTHER ONES IF I

CAN EAT THE REALLY THICK ONES."

>> [ LAUGHS ]

>> [ LAUGHS ]

I MAKE MYSELF SICK WITH PEAS

PRETTY MUCH EVERY TIME I PICK

THEM.

I CAN'T HELP MYSELF.

IT'S LIKE -- IT'S LIKE CANDY.

>> I HAVE WITNESSED AUSTIN

DEVELOP AS A FARMER -- FIRST AS

AN APPRENTICE, THEN ON A SHARED

ONE-ACRE PLOT, AND NOW ON A

LARGER FARM.

HE HAS NEVER MADE MUCH MONEY, HE

PAYS OUT OF POCKET FOR LOUSY

HEALTH INSURANCE, AND HE

ROUTINELY WORKS FROM DAWN TO

DUSK.

HE IS PART OF A GROWING CROP OF

YOUNG FARMERS RECLAIMING THE

LAND, WHO, DESPITE MYRIAD

HARDSHIPS, NEVER SEEM TO

COMPLAIN.

PERHAPS THEIR STEADFASTNESS IS

WHAT HAS PRODUCED A

FRUSTRATINGLY FLOWERY IMAGE OF

THE ORGANIC-FARMING MOVEMENT --

AN IMAGE THAT DID NOT MATCH THE

EMOTIONAL, FINANCIAL, AND

PHYSICAL STRESS I WITNESSED

SHARING A HOME WITH A FARMER.

I BEGAN TO WONDER, COULD PASSION

ALONE FUEL THESE YOUNG FARMERS?

AND, PERHAPS MORE IMPORTANTLY,

HOW CAN WE CONSIDER THEIR

PRODUCE SUSTAINABLE IF THEIR

LIVELIHOOD IS NOT?

>> I GUESS MY LEAST FAVORITE

PART ABOUT FARMING IS MAYBE...

PARTIALLY BEING UNDERPAID,

PARTIALLY FEELING LIKE I'M BEING

INADEQUATE IN MY ABILITY TO GET

MY MESSAGE OUT ABOUT WHY I'M

DOING WHAT I'M DOING AND HAVING

PEOPLE...BE INTERESTED.

AT THE END OF THE DAY...I'M --

I'M NOT 100% SURE THAT WE'RE

GONNA BE ABLE TO KEEP DOING

THIS.

I GUESS THE MANTRA OF ORGANIC

FARMING, COMPARED TO INDUSTRIAL

FARMING, IS THE WAY YOU LOOK AT

THE SOIL.

YOU KNOW, IN ORGANIC FARMING,

YOU THINK OF IT AS A LIVING,

BREATHING THING THAT IS FULL OF

MICROBIAL LIFE, IT'S FULL OF ALL

SORTS OF BIOLOGY, AND IT'S PART

OF A SYSTEM, YOU KNOW?

>> MM-HMM.

>> YOU CAN HEAR THE BIRDS IN THE

TREES.

[ BIRDS CHIRPING ]

THERE'S A WHOLE ECOSYSTEM GOING

ON.

>> MM-HMM.

>> AND SO WHAT WE DO IS WE THINK

ABOUT HOW, WITH EACH YEAR, YOU

CAN IMPROVE THE QUALITY OF THE

SOIL, WHEREAS INDUSTRIAL

FARMING, THE IDEA IS TO

STERILIZE THE SOIL LIKE AGAR IN

A PETRI DISH, AND IT'S LIKE IT'S

THE MEDIUM THROUGH WHICH FOOD IS

GROWN.

WITH US, IT'S -- AND THIS IS ONE

OF THE REASONS THAT ORGANIC

VEGETABLES COST MORE, IS THAT WE

MECHANICALLY CULTIVATE, SO

RATHER THAN SPRAYING ROUNDUP ON

ROUNDUP-READY CORN, WE, YOU

KNOW, WE HAVE WEEDS IN THE

MIDDLE OF OUR ONIONS...

>> YEAH.

>> AND SO WHAT WE HAVE TO DO IS

CULTIVATE THEM BY HAND OR FIGURE

OUT SOME SORT OF MECHANICALLY

EFFICIENT WAY OF DOING THAT.

>> AUSTIN AND I MET IN COLLEGE

IN BOSTON, AND AFTER SPENDING

SEVERAL YEARS ABROAD AFTER WE

GRADUATED, WE DECIDED TO MOVE TO

CALIFORNIA.

BOTH AUSTIN AND I WERE RAISED

WITH PRETTY TYPICAL AMERICAN

ATTITUDES TOWARDS PRODUCE.

WE BOTH GREW UP ON PREDOMINANTLY

FROZEN VEGETABLES, AND I DIDN'T

EAT FRESH SPINACH UNTIL I WAS AT

LEAST 20 YEARS OLD.

>> GROWING UP, YOU KNOW, I

COULD -- I ATE SO MUCH FAST

FOOD, WE WOULD ALWAYS EAT

HAMBURGER HELPER AND STUFF LIKE

THAT, AND I HAD THE WHOLE

TACO BELL MENU MEMORIZED.

WE WOULD GO THERE FOUR OR FIVE

TIMES A WEEK...UP THROUGH HIGH

SCHOOL, EVEN.

I MEAN, AND THE AMOUNT OF SODA

THAT I DRANK AND ALL THAT KIND

OF STUFF -- IT'S CRAZY TO THINK

BACK ON, AND I THINK GETTING

INTO FOOD AND GETTING INTO

SYSTEMS OF FOOD AND HOW TO GROW

FOOD AND COOK IT AND ALL OF THAT

HAS REALLY BEEN A CENTERING

FORCE IN MY LIFE THAT'S ALLOWED

ME TO -- THAT'S ALLOWED ME TO

GROW AS A PERSON.

>> I NEVER THOUGHT I'D MAKE A

MOVIE ABOUT AUSTIN.

TRUTHFULLY, UNTIL HE BECAME A

FARMER, OUR LIVES JUST DIDN'T

SEEM THAT OUT OF THE ORDINARY.

BUT AS HE IS A CENTERING FORCE

IN MY LIFE, WHEN I SAW HOW HARD

HE WORKED AND REALIZED HOW MUCH

HE CARED ABOUT HIS HEALTH AND

OUR FRIENDS' HEALTH AND MY

HEALTH, I FELT COMPELLED TO DO

SOMETHING I HAD NEVER DONE

BEFORE AND MAKE A MOVIE ABOUT

OUR LIFE.

I DID THIS PARTLY TO COMFORT

MYSELF IN MY NEW LIFE OUTSIDE OF

THE CITY, PARTLY TO SHOW OTHER

PEOPLE HOW HARD FARMING IS, BUT

I THINK MOSTLY OUT OF COMPLETE

AWE IN THE FACE OF AUSTIN'S

ABSOLUTE PASSION FOR THIS

LIFESTYLE.

WHY DID YOU BECOME A FARMER?

>> UM...I DON'T KNOW THAT I HAVE

A SUCCINCT WAY OF SAYING IT, BUT

I GUESS I REALLY GOT INTO IT

THROUGH COOKING.

>> CAN YOU TELL ME, LIKE, "I

BECAME A FARMER BECAUSE..."?

>> OH.

UM...

>> LIKE, YOUR MISSION STATEMENT

AS A FARMER.

WHAT IS IT?

>> YIKES.

[ Laughing ] I DON'T KNOW.

WHAT'S YOUR MISSION STATEMENT AS

A FILMMAKER?

THAT'S HARD.

I MEAN, OBVIOUSLY, NOBODY'S

GETTING RICH OFF OF GROWING

VEGETABLES, BUT I THINK IT'S

SOMETHING THAT CAN BE A VIABLE

BUSINESS -- AT LEAST, THAT WE

CAN HAVE A POSITIVE EFFECT ON

THE COMMUNITY, CAN GROW GOOD

FOOD FOR THE COMMUNITY, CAN DO

WELL BY OURSELVES AND BY THE

WORKERS, AND...

BUT...

I DON'T KNOW.

AND, YOU KNOW, IT'S HARD WITH A

TOUGH ECONOMY AND WITH PEOPLE

LESS WILLING TO SPEND MONEY ON

THINGS THAT THEY SEE ARE --

MAYBE THEY DON'T UNDERSTAND THE

DIFFERENCE, OR MAYBE THEY DON'T

CARE.

>> ARE YOU EACH CUTTING A

DIFFERENT LETTUCE?

>> UH, HE AND I ARE BOTH CUTTING

TATSOI AT THE MOMENT, ACTUALLY.

WE KIND OF CUT IT UNEVENLY LAST

TIME, AND SO HE'S DOWN THERE,

AND I'M OVER HERE, BUT WE'RE

DOING THE SAME THING.

YEAH, I GUESS THAT'S THE THING

ABOUT SPRAYING, IS THAT THINGS

ARE GROWING SO QUICKLY THAT, YOU

KNOW, IF YOU LOOK -- YOU LOOK

AWAY FOR A WEEK, THEY CAN REALLY

GET OUT OF CONTROL.

NOW IT'S REALLY THE TIME WHERE,

IF THERE'S ANYTHING THAT WE SORT

OF WANT TO HAVE ON THE GROUND

LONG-TERM, IT'S GOT TO GO IN THE

GROUND.

LIKE, FOR EXAMPLE, AT THE FARM,

I'M TRYING TO PLANT MY OWN CORN

AND BEANS.

I'VE BEEN TRYING TO GET THOSE

INTO THE GROUND, AND IT JUST --

EVERY CHANCE I HAD, IT RAINED

AND WE WEREN'T ABLE TO -- WE

WEREN'T ABLE TO PLANT.

I LIKE GROWING VEGETABLES.

I LIKE HAVING THAT KIND OF

VOLUME OF VEGETABLES AROUND.

BUT VEGETABLES DON'T ACCOUNT FOR

A LOT OF MY PROTEIN, AND THEY

CAN'T UNLESS I REALLY START

GROWING BEANS AND CORN AND

GRAINS AND STUFF LIKE THAT, AND

SO I THINK FOR ME NOW, THIS IS

THE KIND OF NEXT STEP TO SEEING,

"OKAY, REALISTICALLY, IS THAT

SOMETHING THAT'S PROFITABLE FOR

ME?"

YOU KNOW, MAYBE I'LL BE ABLE TO

ANSWER SOME OF THOSE QUESTIONS

FOR MYSELF THIS YEAR.

WE'RE GONNA BE PLANTING CORN

AND...A LITTLE BIT OF DRY BEANS,

IF THERE'S SPACE.

AND I WAS READY TO PLANT, YOU

KNOW, A MONTH AGO, BUT IT'S JUST

EVERY TIME...I COULDN'T JUST GET

MY -- GET MY SCHEDULE TOGETHER

WITH THE RAIN.

THIS IS THE FIRST TIME IT'S BEEN

DRY ENOUGH TO TILL IN THIS

PARTICULAR AREA.

[ ENGINE TURNS OVER ]

BEANS THAT GROW IN POLE VARIETY

ARE MORE PRODUCTIVE.

THEY HAVE -- THEY HAVE MORE

FRUIT, SO YOU CAN GET A BIGGER

HARVEST OFF OF THEM, BUT THE

CATCH IS, OBVIOUSLY, THAT THEY

HAVE TO HAVE A TRELLIS.

SO, CORN IS A NATURAL TRELLIS

FOR BEANS, AND THAT'S WHY PEOPLE

HAVE BEEN USING CORN AS A

TRELLIS FOR FOREVER.

SO, NOW I'M GONNA DO MY BEST TO

PUSH THIS THING IN A STRAIGHT

LINE, DOWN AND BACK.

>> WE'LL SEE.

>> * AND YOU KNOW I'LL BE

WHERE MY HEART FEELS FREE *

* AND MY THOUGHTS ARE FREE TO

FLY *

* OH *

>> WHAT AUSTIN'S NOT MENTIONING

HERE IS THAT HE'S GROWING THE

CORN AND BEANS ON HIS OWN

TIME -- PLANTING, WEEDING,

PICKING WILL ALL BE DONE

AFTER-HOURS AT THE FARM.

THIS IDEA OF GROWING YOUR OWN

CORN AND BEANS IN ADDITION TO

ALL THE CROPS AT THE FARM TO

FILL SOME GAPS IN YOUR DIET IS

WHEN I BEGAN TO DEVELOP THE IDEA

THAT AUSTIN MIGHT JUST HAVE A

BETTER APPRECIATION FOR TASTE

THAN THE REST OF US.

OTHERWISE, WHY ELSE WOULD YOU DO

THIS?

>> * IN YOUR SOCKS AND SHIRT *

* ON YOUR BED OF DIRT *

>> WITH MANY COUPLES, THERE

COMES A TIME WHEN THE SUBJECT OF

GETTING A PET COMES UP.

USUALLY, THIS IS A DOG OR A CAT.

FOR US, IT WAS CHICKENS.

[ CHICKS CHIRPING ]

>> AT LONG LAST, WE'RE FINALLY

GETTING OUR CHICKS.

>> IS ONE GONNA BE OUR PET?

>> NO.

NO, ONE IS NOT GONNA BE OUR PET.

>> WE DIDN'T KNOW YOU WERE

ALLOWED TO DO THAT.

>> MAYBE YOU'RE NOT.

THIS IS THE LADY I TALKED TO

LAST TIME.

OKAY.

SO MAYBE WE SHOULD GET SEVEN.

>> YEAH.

>> JUST IN CASE.

THE CHICKEN NET! AMAZING!

>> YEAH, HERE WE GO.

>> [ LAUGHS ]

>> WE'RE JUST GONNA DRAG THEM

THIS WAY.

HERE WE GO.

>> WOW.

PEOPLE GET INTO IT FOR

PRODUCTION, BUT YOU HAVE TO BE

AT LEAST AS INTERESTED OR AT

LEAST AS COMPETENT IN THE

BUSINESS SIDE OF THINGS OR

YOU'RE JUST NOT GONNA MAKE IT IN

THE LONG RUN...

'CAUSE IT'S A BUSINESS.

IT'S LIKE ANYTHING ELSE.

YOU HAVE TO MAKE A PROFIT.

>> AUSTIN'S PASSION FOR FOOD IS

WHAT DROVE HIM TO SEEK OUT

PAUL WIRTZ.

PAUL IS A PILLAR IN SONOMA

AGRICULTURE, AND HIS 15-ACRE

ORGANIC-VEGETABLE FARM, APTLY

NAMED "PAUL'S PRODUCE," IS AN

ORGANIC OASIS AMID SOME 70,000

ACRES OF CONVENTIONALLY GROWN

GRAPES.

VERY SOON AFTER PAUL HIRED

AUSTIN ON AS AN ASSISTANT

FARMER, IT BECAME APPARENT THAT

PAUL WAS PROVIDING AUSTIN WITH

DECADES OF KNOWLEDGE AND AUSTIN

WAS PROVIDING PAUL WITH NEW

ENERGY AND FRESH IDEAS.

>> WHEN I CAME TO SONOMA AND

STARTED FARMING, THERE REALLY

WASN'T MUCH OF THIS GOING ON,

SO I THOUGHT, "WELL, THERE'S AN

OPEN DOOR."

YOU KNOW, I CAME FROM A

BACKGROUND IN MAINSTREAM AG, BUT

IT'S JUST NOT -- JUST NOT THAT

INTERESTING TO ME.

THIS IS FAR MORE INTERESTING.

THERE'S A LOT MORE ACTUAL

INTERACTION WITH THE EARTH AND

WITH, YOU KNOW, HOW TO BUILD

SOILS, AND THAT'S -- THAT'S A

TERRIFIC THING, ACTUALLY.

AND WE LOOK AT THE WHOLESALERS'

PRICES ALL THE TIME TO SEE WHERE

WE CAN PUT OUR PRICE THAT WILL

MAYBE EDGE OUT THE RESTAURANT

BUYING FROM THE WHOLESALER, OR

MAYBE THERE ARE SOME CASES WHERE

WE JUST GO, "GEEZ, WE SHOULDN'T

BE GROWING THIS AT ALL, BECAUSE

THERE'S NO WAY WE CAN SELL IT

FOR THAT CHEAP AND FEEL OKAY

ABOUT IT, YOU KNOW?"

>> I WORRY ABOUT MONEY A LOT...

BUT I'M KIND OF A WORRIER.

>> AUSTIN IS CONSTANTLY

ASSESSING OUR FINANCIAL

SITUATION.

WITH MY MEAGER EARNINGS AS A

FILMMAKER AND YOGA TEACHER AND

HIS INCOME AS A FARMER, WE

BASICALLY LIVE MONTH TO MONTH.

THE FACT THAT WE DON'T HAVE TO

WORRY ABOUT FOOD, EITHER IN

QUANTITY OR QUALITY, IS WHY WE

DO THIS, BUT IT IS ALSO WHAT

MAKES US FINANCIALLY ABLE TO DO

THIS.

>> I'M ALWAYS GONNA HAVE TO

CONVINCE PEOPLE THAT MY

VEGETABLES ARE WORTH WHAT I'M

ASKING FOR THEM, AND I THINK

THAT WHAT'S TOUGH ABOUT THIS IS

PEOPLE ARE SO USED TO GOING TO

THE GROCERY STORE, "HERE'S A

PRICE ON THE VEGETABLES, THAT'S

WHAT IT COSTS," BUT THEN YOU GO

SOMEWHERE ELSE AND IT'S A

SEEMINGLY SIMILAR PRODUCT, LIKE

AT THE FARMERS MARKET, BUT IT'S

MORE EXPENSIVE.

AND...WITH MANY PEOPLE, WE CAN

ENGAGE IN A DIALOGUE OF WHY THAT

IS, BUT I THINK SOME PEOPLE ARE

TURNED OFF BY THE WHOLE CONCEPT.

BECAUSE WE DIRECT MARKET,

BECAUSE WE DON'T HAVE AN

INTERMEDIARY BETWEEN US AND THE

PEOPLE BUYING OUR PRODUCT -- WE

SELL DIRECTLY TO RESTAURANTS, WE

SELL DIRECTLY TO PEOPLE AT THE

FARMERS MARKETS, WE SELL TO A

GROCERY STORE, WHICH IS AN

INTERMEDIARY, BUT THAT -- AND WE

HAVE TO SELL IT FOR A LOWER

PRICE TO THEM -- BUT BECAUSE WE

DO THAT, WE GET A HIGHER

PERCENTAGE OF THE FOOD DOLLARS,

BUT IT IS MORE LABOR.

I HAVE TO DRIVE OUT AND DO THAT,

YOU KNOW?

WITH THE CULTIVATING, WE HAVE TO

HAVE PEOPLE DO THAT BY HAND.

WE HAVE TO PICK IT BY HAND.

WE HAVE TO WASH IT BY HAND, PACK

IT BY HAND.

WE DON'T HAVE BIG MACHINES AND

CONVEYOR BELTS AND ALL THAT

STUFF.

AND SO IT'S GONNA COST MORE PER

UNIT, DOING IT THAT WAY.

>> YEAH.

HOW DO YOU KNOW WHETHER THEY'RE

RIPE?

>> UM...JUST BY COLOR AND BY

FEEL.

IN THIS CASE, A LOT OF THEM ARE

OVERRIPE...ACTUALLY.

WE'RE INTO WHAT MOST PEOPLE

WOULD MAYBE CALL "HARVEST

SEASON" NOW.

I CAN'T TELL YOU HOW MUCH I GET

THAT QUESTION.

"YOU GUYS IN HARVEST SEASON

YET?"

[ CHUCKLES ]

"YEAH, WE PICK YEAR-ROUND."

"OH. OKAY."

[ LAUGHS ]

BUT, YEAH, I GUESS WE'RE GETTING

CLOSER TO "HARVEST SEASON."

>> IN THE LOCAL-FOOD MOVEMENT,

NO SINGLE CROP HAS TAKEN ON MORE

IMPORTANCE THAN THE HEIRLOOM

TOMATO.

PERHAPS THIS IS BECAUSE MOST

GROCERY-STORE TOMATOES ARE

HYBRIDS THAT ARE BUILT TO

WITHSTAND LONG JOURNEYS ACROSS

THE COUNTRY OR FROM OVERSEAS.

BUT THEIR HEARTINESS COMES AT A

SACRIFICE OF FLAVOR AND QUALITY.

NOWADAYS, MOST GROCERY STORES

CARRY HEIRLOOM VARIETALS, EVEN

YEAR-ROUND, BUT THIS COMES AT A

PRICE, AS THEY ARE OFTEN FLOWN

IN FROM AROUND THE WORLD TO

ENSURE THEIR YEAR-ROUND PRESENCE

IN THE PRODUCE SECTION.

LOCAL HEIRLOOM TOMATOES GROWN AT

SMALL FARMS ACROSS

THE UNITED STATES ARE ONE OF THE

TRUEST TREATS OF SUMMER AND,

WHEN BOUGHT IN SEASON FROM A

FARMER, ARE NOT AT ALL

EXPENSIVE.

>> MOVING INTO THE SUMMER, I'M

MOST LOOKING FORWARD TO

EVERYTHING THAT GROWS IN THE

SUMMER.

I'M LOOKING FORWARD TO PROBABLY

THE SAME THING ALL THE CUSTOMERS

ARE LOOKING FORWARD TO, WHICH IS

ACTUALLY WHAT'S KIND OF

EXCITING, IS THAT, YOU KNOW,

IT'S NOT LIKE I PRODUCE A

PRODUCT AND THE USER IS SOMEHOW

SEPARATE FROM ME, YOU KNOW?

I'M ALSO A USER OF MY PRODUCT.

AND JUST THE INCREDIBLE

ABUNDANCE THIS TIME OF YEAR.

I MEAN, IF YOU DON'T HAVE MONEY,

YOU HAVE TIME, I GUESS, BUT...

[ CHUCKLES ]

BUT WE DON'T HAVE EITHER.

[ LAUGHS ]

WE MAKE TIME.

I MEAN, HONESTLY, YOU KNOW, I

LIKE IT BETTER THAN WATCHING

TELEVISION, SO, YOU KNOW, SOME

PEOPLE WATCH TV FIVE HOURS A

DAY.

I PLAY WITH FOOD FIVE HOURS A

DAY [Laughing] IN ADDITION TO MY

JOB.

>> FARMING THE WAY AUSTIN AND

PAUL DO MEANS BEING INVOLVED IN

THE MANUFACTURING, MARKETING,

SELLING, AND CUSTOMER SERVICE.

SOMETIMES, THESE DUTIES ARE BEST

ALLOCATED TO OTHER MEMBERS OF

THE TEAM, AND PAUL'S WIFE,

CANDI, IS THE FARMERS-MARKET

GURU.

>> MY CHALLENGE IS TO BE ABLE TO

SELL EVERYTHING THAT THEY

PRODUCE THERE.

>> MM-HMM.

>> AND THAT'S, YOU KNOW, THAT

HELPS WITH THE BOTTOM LINE.

"HOW CAN WE GET THE MOST MONEY

FOR WHAT IS ACTUALLY PRODUCED

THERE?

IF WE COULD SELL EVERYTHING,

WOULD THAT BE ENOUGH MONEY?"

AND TO STAY CHEERFUL ABOUT IT

AND TO STAY EXCITED ABOUT THE

10th YEAR OF EGGPLANT AND THE

ONSLAUGHT OF THE TOMATOES AS

THEY COME ON AND HOW HEAVY THEY

ARE AND MOVING THE STAND FROM

WEEK TO WEEK AND PUTTING UP AND

DOWN THE TENTS.

IT'S -- THE MENTAL FORTITUDE IS

TO JUST KEEP EVERY CONVERSATION

WITH EVERY PERSON AT THE STAND

AS IF IT'S THE FIRST TIME I'VE

TALKED ABOUT THE CUCUMBERS OR

THE...

>> [ LAUGHS ]

>> AND THAT'S...

>> THAT IS HARD.

[ LAUGHTER ]

>> YEAH.

>> THAT'S HARD.

>> I SURRENDER.

[ LAUGHTER ]

>> HE DOESN'T DO THE FARMERS

MARKET ANYMORE BECAUSE IT'S --

IT'S VERY DIFFICULT TO --

TO STAY UPBEAT.

SOAK THEM FIRST.

SOAK THEM IN, LIKE, SALTY WATER

FOR ABOUT A HALF AN HOUR, JUST,

YOU KNOW, 'CAUSE THESE ARE

ORGANIC, SO THERE'S -- SOMETIMES

THERE'S BUGS THAT GET IN THERE,

SO IF YOU SOAK THEM UPSIDE-DOWN,

ALL THAT STUFF IS GONNA DROP

OUT.

>> * AWW, YES, THIS IS POWERFUL

STUFF *

* GOT ME CIRCLIN' LIKE THE MOON

'ROUND THE SUN *

* ACTIN' CRAZY LIKE A FOOL ALL

DRUNK *

* MM, HEAR ME, THIS IS POWERFUL

STU-U-FF *

* THERE'S NO WAY FOR YOU TO GIVE

THIS UP *

* IT'S IN YOUR BODY,

IT'S ALL IN YOUR BLOOD *

* IT'LL TEAR YOU DOWN,

IT'LL LIFT YOU UP *

* AND KEEP YOU TURNIN' LIKE IT'S

NEVER ENOUGH *

* ALL RIGHT, NOW, LET'S TURN IT

UP *

* EVERY DAY DO LIKE A FLOWER

DOES *

* THE SUN, IT RISES, AND SHE

OPENS UP *

>> A LATE SUMMER AND COOLER

WEATHER HAVE DELAYED THE FARM'S

TOMATOES, DESPITE THE FACT THAT

SEVERAL OUT-OF-TOWN SELLERS

ALREADY HAVE THEM AT THE FARMERS

MARKET.

THE RESULT -- MATURE TOMATOES

SIT UNPICKED ON THE VINES.

>> YEAH, SO, WE'RE GONNA DO A

BUNCH OF CANNING TODAY.

WE TALKED WITH PAUL -- AND SAID

THAT IF WE CAN PICK THE -- IF WE

PICK THE TOMATOES, THEY'RE OURS,

SO...WE GOT OUR TOMATO CREW

HERE.

>> [ CHUCKLES ]

>> YOU KNOW THESE GUYS.

AND WHAT WE'RE LOOKING FOR IS

REALLY RIPE, SO, SEE, LIKE, SEE

HOW SQUISHY THAT IS?

>> OKAY.

>> YOU'RE LIKE, "I WOULDN'T BUY

THAT."

>> BIG AND SQUISHY.

>> OKAY, WHAT YOU WOULDN'T BUY,

BASICALLY.

>> WHAT YOU WOULDN'T BUY.

ACTUALLY, BIG DOESN'T EVEN

MATTER.

WE JUST WANT SQUISHY.

SO, THE REASON THAT WE'RE DOING

THIS, ALSO, IS THAT IT'S JUST

TOTALLY LOADED.

IT DOESN'T MATTER IF WE USE --

IF WE USE THESE.

WE'RE NOT GONNA SELL THEM

ANYHOW, AND WE'RE JUST TRYING TO

MAKE USE OF...AS MUCH PRODUCT AS

POSSIBLE.

>> I'M JUST GONNA DO THIS FOR

LIKE THREE MORE MINUTES, AND

THEN I'M GONNA HELP OUT, I

SWEAR.

>> [ LAUGHS ]

>> SO, WHY ARE YOU SPENDING YOUR

ONE DAY OFF COMING AND PICKING

TOMATOES?

>> WELL, IT'S A FUN THING TO DO

WITH FRIENDS, AND IT'S A WAY TO

MAKE A LITTLE EXTRA CASH,

HOPEFULLY, AND, MORE THAN ALL OF

THAT, I THINK WHAT WE'RE -- WHAT

WE'RE TRYING TO CONCEPTUALIZE

HERE IS, HOW CAN WE -- HOW CAN

WE CREATE A FOOD SYSTEM AROUND

THE IDEA OF USING AS MUCH AS

POSSIBLE, GIVEN -- GIVEN THE

QUALITY AND QUANTITY OF TOMATOES

THAT WE CAN GROW AND THE NUMBER

OF HUNGRY PEOPLE YOU HAVE RIGHT

NOW, THAT WE NEED TO START

WORKING TOWARD...HOW WE CAN

CREATE A SYSTEM THAT ACTUALLY

SAVES WHAT WE GROW.

[ MID-TEMPO MUSIC PLAYS ]

[ MUSIC CONTINUES ]

GOING AROUND THE PAST WEEKS,

IT'S FELT REALLY GOOD, SEEING

THE QUALITY OF OUR PRODUCE,

COMPARED TO -- COMPARED TO

OTHERS, AND, YOU KNOW, I DON'T

WANT TO SAY THAT ANYBODY'S

PRODUCE IS THIS OR THAT, BUT

JUST SEEING HOW OURS FITS IN THE

GRAND SCHEME OF THINGS, IT MAKES

ME -- MAKES ME PROUD TO DO WHAT

I DO.

BUT THE REALITY OF IT IS, IS

THAT THAT'S NOT ENOUGH TO PAY

THE BILLS.

SO...IT'S GOT TO BE GOOD AND

PEOPLE HAVE TO BE WILLING TO PAY

WHAT IT'S WORTH.

>> FOR YOUNG FARMERS, I THINK

THAT, YOU KNOW, THE ISSUE OF

STAYING STRONG AND STAYING

HEALTHY AND STAYING PASSIONATE

ABOUT THE HOURS THAT IT TAKES,

THE TOLL THAT IT TAKES ON YOU --

THAT IS REALLY A TRICK, YOU

KNOW?

YOU HAVE TO REALLY LOVE IT.

>> SUMMER IS THE HARDEST TIME OF

YEAR FOR A FARMER.

AUSTIN WON'T SAY IT BECAUSE

FARMERS DON'T COMPLAIN AND HE

DOESN'T COMPLAIN, BUT I CAN SEE

IT.

THE WORK IS NONSTOP.

AT ANY TIME OF YEAR, THE TO-DO

LIST IS LONG, BUT AT THE HEIGHT

OF SUMMER, IT IS INTERMINABLE.

SLEEPY FARMER.

>> [ LAUGHS ]

>> WHAT ARE YOU -- WHAT'S MADE

YOU SO TIRED?

>> [ CHUCKLES ]

UH, WE'RE JUST DOING -- DOING A

LOT OF WEEDING TODAY IN THE

LETTUCE.

TRYING TO FIGURE OUT A GOOD WAY

TO THE HOE THEM IS -- IS

FRUSTRATING.

[ CHUCKLES ]

IT'S ALREADY TAKING TOO LONG.

[ CHUCKLES ]

SO, I DON'T KNOW WHAT TO DO.

>> YOU KNOW IT'S LIKE 3:15?

>> IS IT?

>> WELL, I MEAN, I DON'T WANT TO

BE THE ONE TO SPOIL THE FUN.

>> OH, YOU JUST DID.

>> [ CHUCKLES ]

>> PRETTY MUCH ANY WARM MONTH,

THERE'S ALWAYS TOO MUCH TO DO.

YOU'VE GOT TO JUST CUT YOUR

LOSSES.

LIKE, WE STOPPED HARVESTING A

ROW OF PADRóNS TODAY 'CAUSE WE

JUST WEREN'T SELLING, YOU KNOW,

AS MUCH AS WE COULD PICK, SO IT

DIDN'T MAKE SENSE TO PICK --

PICK AS MUCH AS WE WERE PICKING.

>> I THINK SOMETIMES IT FEELS

LIKE WE'RE CHARGING ALONG, DOING

REALLY, REALLY WELL, AND YET,

YOU KNOW, WE COULD GET AN ENGINE

BLOWOUT, AND WE'RE THAT CLOSE TO

IT NOT BEING OKAY.

THERE'S -- THERE'S A LOT OF

STRESS IN THAT.

>> SOMEBODY'S NOT HAVING A GOOD

TIME.

OH, YEP. THERE IT IS.

THAT'S IT. THAT'S IT.

>> YOU KNOW, "HOW CAN YOU GROW

GOOD-LOOKING ORGANIC PRODUCE?"

AT THE BEGINNING, THAT WAS

ACTUALLY KIND OF A BIG ISSUE.

HOW CAN YOU MAKE IT LOOK, LIKE,

APPEALING, LIKE THE MAINSTREAM

STUFF, YOU KNOW?

THAT'S ALL BEEN FIGURED OUT,

QUITE -- QUITE AMPLY, IN FACT.

I THINK MOST ORGANIC PRODUCE

TENDS TO LOOK WAY BETTER THAN

CONVENTIONAL PRODUCE NOW, AND

ALL THE ISSUES OF FERTILITY AND

BUG MANAGEMENT AND ALL THAT

STUFF IS SORT OF BEHIND US, AND

NOW IT'S SORT OF LIKE HOW DO YOU

FIGURE OUT A SYSTEM THAT MORE

AND MORE PEOPLE CAN AFFORD IT?

AND, YOU KNOW, HOW CAN THE

FARMER MAKE ENOUGH MONEY TO

JUSTIFY ALL THE INPUTS AND ALL

THE OTHER STUFF?

>> BEING WITH AUSTIN, I'VE

LEARNED THAT THE FARMING LIFE IS

NOT ALL SUNSETS AND MORNING DEW,

FRESH MELONS AND CARROTS.

IT'S ALSO WORK...

BACKBREAKING, NEVER-ENDING,

DAWN-TO-DUSK WORK.

THE SUMMER IS THE TIME OF YEAR

WHEN MOST OF MY PEERS ARE

HOSTING LAZY SATURDAY BARBECUES

AND TAKING MONDAYS OFF TO GO ON

EXTENDED CAMPING TRIPS.

FOR AUSTIN, AND, BY ASSOCIATION,

FOR ME, IT'S THE TIME OF YEAR

WHEN EVERY HOUR OF THE DAY IS

SECTIONED OFF FOR SOME SORT OF

TASK -- EVEN HANGING OUT.

THIS IS A REALITY OF FARMING

THAT I DIDN'T REALIZE EXISTED

UNTIL I WAS FACED WITH IT, AND I

WASN'T PREPARED FOR HOW

FRUSTRATING NEVER SEEING AUSTIN

WOULD BE.

JAKE WANTS ME ASK YOU IF YOU

WERE SAD THAT YOU COULDN'T BE

HANGING OUT WITH US TODAY, BUT

THEN WE THOUGHT IT'D MAKE YOU

TOO SAD.

>> NO, I AM SAD THAT I CAN'T BE

HANGING OUT WITH YOU TODAY.

[ ENGINE TURNS OVER ]

YOU KNOW, I DON'T LIKE WORKING

SATURDAYS, BUT, AT THE SAME

TIME, WE TALKED ABOUT THIS

BEFORE.

LIKE, GOING OUT TO BARS OR GOING

OUT TO SHOWS IS NOT --

>> NOT YOUR THING.

>> IT'S NOT MY THING.

AND, LIKE, I'LL DO IT AND HAVE

FUN, BUT...

>> WELL, YEAH.

>> ...THAT'S NOT, LIKE, IF I HAD

A FREE WEEKEND, THAT'S NOT WHAT

I WOULD...

>> I KNOW. I KNOW, TOTALLY.

BUT THAT WAS NEVER THE ISSUE.

I MEAN, THAT WAS CERTAINLY NEVER

THE ISSUE.

>> RIGHT.

>> BECAUSE IT'S NOT LIKE I WANT

TO DO THAT, EITHER.

>> RIGHT.

>> IT'S LIKE I WANT TO JUST,

LIKE, CHILL ON THE COUCH AND,

LIKE, WATCH A MOVIE, YOU KNOW?

OR, LIKE, HAVE A GLASS OF WINE,

SO THAT WAS THE MAIN ISSUE.

>> RIGHT.

>> IT WASN'T LIKE, "OH, I WANT

TO GO OUT TO A BAR AND YOU WON'T

COME WITH ME!"

IT WAS LIKE, "I WANT TO SIT

INSIDE AND NOT DO ANYTHING FOR

FIVE MINUTES."

AND WE COULDN'T ACHIEVE THAT.

>> * WELL, I'M CAUGHT IN A BOX,

AND I CAN'T GET OUT *

>> SOMETHING HAD TO CHANGE.

OF COURSE, I DIDN'T WANT AUSTIN

TO QUIT HIS JOB, AND LEAVING HIM

WAS NEVER AN OPTION, BUT

SOMETHING HAD TO GIVE, AND THE

ONE THING THAT WAS LEFT TO GIVE

WAS THE GARDENING AT OUR HOUSE.

SO, EVEN IN THE MIDDLE OF

SUMMER, EVEN THOUGH WE HAD

HUNDREDS OF TOMATOES AND TONS OF

OTHER STUFF THAT WAS GROWING, WE

HAD TO STOP.

>> * CAUGHT IN A BOX,

AND THE SUN GOIN' DOWN *

>> ARE THINGS COMING TOGETHER?

YEAH, I MEAN, I GUESS SO.

I GUESS, UM...I MEAN, I'M

FEELING GOOD ABOUT WHAT I'M

LEARNING AND ABOUT...

I FEEL LIKE I'M GETTING BETTER

AT WHAT I DO.

I THINK, UM, YOU KNOW, AS -- AS

WITH PRETTY MUCH ANYTHING YOU

DO, THE MORE YOU DO IT, THE MORE

YOU LEARN WHAT YOU NEED TO KNOW

AND HOW MUCH YOU DON'T KNOW.

SO, YEAH, I GUESS IN SOME WAYS

THINGS ARE COMING TOGETHER, BUT

IN OTHER WAYS, I'M SORT OF LIKE,

"UH, I GOT A LONG WAY TO GO."

[ LAUGHS ]

>> * AIN'T NO STRAIGHT LINE *

>> WAIT. LIKE, THOSE ARE THE

ONES THAT WE HAD AT OUR HOUSE?

>> YEAH, REMEMBER, FROM LAST

YEAR?

>> YEAH.

>> THESE ARE THE FRESH-EATING

ONES.

[ CRUNCHING ]

GOOD.

ALL RIGHT.

WHOA, LOOK AT THE CORN!

COME LOOK AT THIS!

>> WHAT?

>> YOU SEE? IT'S GREEN.

>> I -- I DON'T GET IT.

>> IT'S GREEN CORN.

>> WAIT.

IT'S NOT TURNING YELLOW?

>> NO, IT'S A GREEN TYPE OF

CORN.

>> WHY'D YOU GET THE GREEN CORN?

>> SO WE COULD HAVE GREEN

TORTILLAS.

>> [ LAUGHS ]

>> WOW, LOOK AT THIS COLOR!

OH, IT'S GOT WORMS!

OH, THEY'LL LOVE IT!

>> WAIT -- W-- HOW ARE WE GONNA

LOVE IT IF IT HAS WORMS?

>> WELL, IT'S GONNA DRY, AND THE

WORMS ARE GONNA DIE.

BUT ORGANIC CORN ALMOST ALWAYS

HAS WORMS -- JUST A FACT OF

LIFE.

>> [ Laughing ] I WANT TO TRY

IT!

>> HERE. I'LL FILM YOU.

>> CAN YOU SOMETIMES EAT --

CAN YOU SOMETIMES EAT RAW CORN?

>> NOT FEED CORN, WHICH IS WHAT

THIS IS.

>> WELL -- WHAT?

>> TRY IT.

>> OH, IT'S NOT BAD.

>> NO, BUT IT'S NOT SWEET CORN.

THAT'S THE THING.

IT DOESN'T HAVE ANY SWEETNESS TO

IT.

>> I DON'T MIND THAT.

IT'S CHALKY.

>> IT'S VERY CHALKY.

>> IS IT GONNA MAKE ME SICK?

>> NO.

NO, IT'S JUST LIKE EATING CORN

ON THE COB.

IT'S JUST CORN ON THE COB.

>> OKAY.

UH...HERE YOU GO.

ROLES REVERSED.

>> HEY. I'M BACK.

>> [ CHUCKLES ]

>> IT SEEMS LIKE A LOT OF CORN

TO ME.

>> [ CHUCKLES ]

[ TALKING INDISTINCTLY ]

>> BY MID-FALL, OUR BABY CHICKS

HAD GROWN UP INTO ADULT HENS AND

WERE LAYING ABOUT ONE EGG A DAY

EACH.

WHILE THEY STILL CAN'T REALLY

QUALIFY AS A TYPICAL PET, THEY

ARE A MUCH WELCOME ADDITION TO

THE GARDEN IN OUR FRONT YARD.

[ CHICKENS CLUCKING ]

FINDING OUR FIRST EGGS WAS

EXHILARATING, AND AUSTIN WASTED

NO TIME IN FRYING THEM UP WITH

TORTILLAS HE HAD MADE FROM HIS

GREEN CORN.

>> HUEVOS RANCHEROS, CALIFORNIA

EGGS.

>> AU RANCHEROS EGGS.

>> [ CHUCKLES ]

OH, MAN.

>> IT'S GOOD?

>> OH, IT'S REALLY GOOD.

LOOK AT THE COLOR OF THAT YOLK.

BRIGHT ORANGE YOLK.

MM.

YUM.

NOW ALL WE NEED IS AN AVOCADO

TREE, AND WE'LL BE GOOD TO GO.

>> IT'S YOUR

"FALL COOKING CORNER," AND

HERE'S YOUR GUEST -- YOUR HOST

[LAUGHS] AUSTIN BLAIR.

>> HMM.

>> HI, AUSTIN.

>> HELLO.

>> WHAT ARE YOU GONNA SHOW US

TONIGHT ON YOUR SHOW?

>> HOW DO YOU SPELL "FEIGN"?

>> FEIGN?

F-E-I-G-N.

>> OH, IT'S A "G."

THAT'S WHAT I THOUGHT.

>> THESE ARE THE THINGS THAT

FARMERS DO WHEN THEY'RE NOT

FARMING.

>> OH, YOU PROBABLY WANT TO SEE

WHAT I'M DOING OVER HERE.

COME ON.

>> [ LAUGHS ]

>> SO, THIS IS TOMATOES THAT WE

GREW UP AT OUR HOUSE HERE.

IT'S A ROMA TOMATO.

IT'S THE SECOND YEAR WE HAVE

SAVED SEED ON THAT.

AND TO SAVE SEED ON TOMATOES IS

REALLY EASY.

YOU JUST MIMIC ITS NATURAL

ENVIRONMENT.

IF IT FALLS OFF THE PLANT, IT

FERMENTS AND ROTS ON THE GROUND,

AND SO THAT'S WHAT WE DID.

WE JUST CUT THEM UP, SQUEEZED

OUT THE SEEDS AND THE GOO ON THE

INSIDE.

YOU CAN SEE -- I LET THIS GO FOR

A WHILE, ACTUALLY, SO THERE'S A

NICE LITTLE FILM OF NASTINESS ON

THE TOP.

AND SO WE'RE JUST GOING FOR THE

SEEDS.

THE SEEDS HAVE AN OUTER COAT ON

THEM...THAT...

YOU CAN ONLY -- THAT YOU CAN

REALLY ONLY GET RID OF BY

FERMENTING.

...IN THE SPECIAL

DRY-O-MATIC 5000.

>> OH, YOU GOT IT SPECIAL FOR

THE SHOW?

>> YEAH, WE GOT A SPECIAL ONE

FOR THE SHOW.

>> SO PEOPLE AT HOME CAN'T DO

THIS?

>> NO, THEY CAN'T.

THIS IS A NEW MODEL.

THESE AREN'T EVEN ON SALE YET,

ACTUALLY.

>> SO, WHAT DO YOU SUGGEST

PEOPLE AT HOME USE -- JUST A

REGULAR PAPER TOWEL?

>> I GUESS YOU COULD USE A

REGULAR PAPER TOWEL, YEAH.

>> OKAY.

>> AND WE JUST DRY THEM OUT.

SEEDS FOR NEXT YEAR.

>> * TELL ME SOMETHING, GIVE ME

HOPE FOR THE NIGHT *

* WE DON'T KNOW HOW WE FEEL *

* WE'RE JUST PRAYIN' THAT WE'RE

DOIN' THIS RIGHT *

* THOUGH THAT'S NOT THE WAY IT

SEEMS *

* SUMMER GONE, NOW WINTER'S

ON ITS WAY *

* I WILL MISS THE DAYS WE HAD *

* THE DAYS WE'VE HA-A-A-A-D *

* I WILL MISS THE DAYS WE HAD *

* THE DAYS WE'VE HA-A-A-A-D *

* OH, I'LL MISS THE DAYS WE

HAD *

>> * LOVING, LEAVING, IT'S TOO

LATE FOR THIS NOW *

* SUCH ESTEEM FOR EACH HAS

GONE *

* HAS TIME DRIVEN... *

>> THE THING THAT I LIKE ABOUT

THIS IS THAT IT REALLY FOLLOWS

THE PUREST RHYTHMS OF THE HUMAN

BODY.

IT'S LIKE PEOPLE ARE MOST ALIVE

AND ACTIVE AND CAPABLE IN THE

SUMMER, AND WE ALL HIBERNATE IN

THE WINTER, AND, LIKE, PUT ON A

LITTLE WEIGHT AND -- AND WANT TO

SLEEP A LOT.

I'M TRYING TO MAKE CORNBREAD

STUFFING, WHICH IS KIND OF MY

GO-TO FOR THANKSGIVING.

AND SO I'M TAKING THIS.

I'M JUST ABOUT DONE.

AND THEN I'M GONNA GRIND IT, AND

THEN...MAKE CORNMEAL --

CORNBREAD LIKE NORMAL.

>> IS IT GONNA BE THE BEST

CORNBREAD YOU'VE EVER HAD?

>> THAT'S MY HOPE.

[ CHUCKLES ]

>> YOU LIKE IT?

>> MMM, YEAH.

IT'S GONNA BE KIND OF LIKE A --

LIKE A MEDIUM COARSE...LITTLE

BIT ROUGH -- LIKE, PART OF IT'S

REAL FINE.

>> WHOA, THIS IS HARD WORK.

WHOO!

[ PANTING ]

OH, MY GOSH!

I'M SWEATING RIGHT NOW!

[ SIGHS ]

OKAY. THAT'S GOOD.

>> [ CHUCKLES ]

>> ARE YOU EXCITED?

[ LAUGHS ]

YEAH, IT'S THE FIRST TIME WE'VE

EVER HOSTED OUR OWN

THANKSGIVING.

OUR FRIENDS ARE COMING OVER, AND

A BUNCH OF PEOPLE ARE COMING

OVER.

UM, SO, WHAT HAVE WE GOT?

CORNBREAD STUFFING...

CRANBERRY SAUCE, TURKEY,

POTATOES, PIES.

SO, THIS IS THE MAKING OF

CULTURE RIGHT HERE.

YOU KNOW?

>> YEAH.

>> THIS HAS BEEN PASSED DOWN IN

MY FAMILY, AND, YEAH, WHATEVER,

IT'S JUST A ROLL RECIPE, YOU

KNOW?

WHAT DOES THAT MEAN?

BUT, I MEAN, IT'S...

I MAKE THIS, AND I THINK OF

MAKING IT WITH MY GRANDMOTHER,

AND THEN I THINK OF HER MAKING

IT...YOU KNOW, FOR ALL THOSE

YEARS.

I DON'T KNOW.

IT'S PRETTY -- IT'S PRETTY COOL.

IT'S A PRETTY COOL WAY TO BE

ABLE TO KIND OF HONOR THAT

TRADITION...

AND -- AND KEEP SOMETHING OF THE

PAST WITH US.

>> * OH, LORD, TO FAIL IN

HEART *

* AND EACH DAY GROW MORE

HOLLOW *

>> AND YOU COME, AND YOU TASTE

IT, AND YOU SEE AND TASTE THE

QUALITY OF THE FOOD THAT WE'RE

PRODUCING...FOR JUST THE PEOPLE

HERE IN SONOMA VALLEY, AND --

AND THE QUALITY OF LIFE THAT THE

WORKERS AND EVERYBODY WHO WORKS

THIS FARM CAN HAVE, MYSELF

INCLUDED, I THINK IT'S HARD --

I THINK IT'S HARD TO ARGUE THAT

IT'S NOT A GREAT ALTERNATIVE.

>> MY NAME'S SARAH BECK.

I'M CASEY BECK'S SISTER.

>> YOU CAN SAY "YOUR."

>> I'M YOUR SISTER.

>> OKAY.

>> I EAT SO DIFFERENTLY NOW.

BUT YOU REMEMBER THE TOMATO

STORY.

YOU REMEMBER THE TOMATO STORY.

>> WHAT'S THE TOMATO STORY?

>> WHEN -- THE FIRST DAY I CAME

IN HERE, AND I WAS, LIKE, MAKING

LUNCH, AND I WAS LIKE, "IT'D BE

REALLY NICE TO HAVE AN AVOCADO

AND A TOMATO RIGHT NOW," SO I

WAS THINKING I WAS DOING

EVERYONE A FAVOR BY GOING OUT

AND BUYING A TOMATO, AND I WAS

LIKE, "LOOK WHAT I HAVE!

I HAVE A TOMATO!"

AND SHIT GOT AWKWARD REAL FAST.

>> [ LAUGHS ]

>> AND YOU GOT AUSTIN ON THE

PHONE AND WERE LIKE, "SARAH JUST

BROUGHT A TOMATO INTO THE

HOUSE."

AND I WAS LIKE, "UH, YEAH, I DID

BRING A TOMATO INTO THE HOUSE.

WHAT'S -- WHAT'S THE PROBLEM?"

AND THEN I FOUND OUT THEY'RE NOT

IN SEASON AND YOU DON'T EAT

TOMATOES WHEN THEY'RE NOT IN

SEASON.

>> WELL, FOR ME, PERSONALLY, I

WOULD FAR RATHER HAVE...

HIGH-QUALITY FOOD AND GOOD FOOD

AND A LOT OF IT AND ENOUGH TO

SHARE WITH ANYBODY WHO COMES BY

THAN HAVE NICE CLOTHING.

>> UM, YEAH, AND I WAS SAYING

IT'S KIND OF JUST LIKE A DREAM

LIFE.

IT'S LIKE PEOPLE, WHEN THEY HEAR

IT, EVERYONE IS JUST LIKE, "I

WANT TO DO THAT."

AND I'M LIKE, "YEAH, THAT'S

WHAT'S AWESOME.

IT'S LIKE YOU ACTUALLY JUST

CAN."

>> IT JUST SEEMS TO ME LIKE

ANYBODY THAT'S INTERESTED IN

EATING GOOD FOOD...WHICH DOESN'T

JUST HAVE TO BE WEALTHY PEOPLE.

I THINK IT COULD BE ANYBODY, AND

I THINK IT IS A LOT OF PEOPLE,

AND I THINK THAT MAYBE IT'S NOT

SO INTRIGUING THAT I,

PERSONALLY, MADE THIS CHOICE TO

DO THIS, BUT WHAT I DO IS JUST

AN EXAMPLE OF SAYING...

"THESE ARE THE THINGS I WANT TO

DO IN LIFE.

I WANT TO BE ABLE TO BE OUTSIDE.

I WANT TO BE ABLE TO HAVE A LOT

OF TIME TO THINK AND BE

INTROSPECTIVE ABOUT THINGS.

I WANT TO WORK HARD WITH MY

BODY.

I WANT TO BE ABLE TO PROVIDE

FOOD FOR MY FAMILY AND MY

COMMUNITY."

AND I WANT TO -- I WANT WHAT I

DO TO MAKE A DIFFERENCE FOR

OTHER PEOPLE, AND I THINK

THAT -- I THINK THAT IT DOES,

EVEN IF IT'S ONLY, YOU KNOW, A

FEW HUNDRED PEOPLE AT THE

FARMERS MARKET.

SO, WE HAVE FOUND OUT

DEFINITIVELY THAT PENELOPE IS

ACTUALLY A GUY.

HE STARTED GOING OFF, AND IT

WAS LIKE 6:00 IN THE MORNING.

I WAS LIKE, "AAH, WE CAN'T HAVE

THIS!"

SO, THAT'S THAT.

SO...WE CAN DO A CHICKEN DINNER

THIS WEEKEND.

>> [ LAUGHS ]

HOW MANY ANIMALS...ARE YOU GONNA

KILL IN YOUR LIFETIME?

>> INCLUDING INSECTS?

>> [ LAUGHS ]

>> I PROBABLY KILLED HUNDREDS

TODAY.

>> PEPE HAD A NICE LIFE.

>> YEAH, DEFINITELY.

>> IT'S A SHORT LIFE.

>> WELL, LONGER THAN MOST.

MOST BROILERS ARE LIKE TWO

MONTHS -- LESS.

>> IS HE GONNA BE TOUGH?

>> SOME ARE LIKE 45 DAYS.

NO, I THINK HE'S GONNA BE

DELICIOUS.

I MEAN, IT'S A REASONABLE-SIZE

BIRD.

HE'S REALLY PRETTY.

>> YEAH.

IT'S TOO BAD WE CAN'T KEEP HIM.

>> I KNOW.

>> WHY CAN'T WE KEEP HIM?

>> BECAUSE WE CAN'T HAVE A

ROOSTER.

WE LIVE IN A NEIGHBORHOOD,

UNFORTUNATELY.

>> WOULD YOU KEEP HIM OTHERWISE?

>> IF WE LIVED ON A FARM, YEAH.

[ CHUCKLES ]

BUT THEN I'D HAVE TO PUT THE

CHICKEN COOP FARTHER AWAY FROM

MY BEDROOM.

[ LAUGHS ]

ALL RIGHT, LET'S DO IT...

BEFORE I LOSE MY NERVE.

YEAH, I MEAN, I GUESS I'M A

LITTLE BIT NERVOUS, BUT...

>> YOU'LL BE FINE.

IT'LL BE FINE.

>> OKAY.

OKAY, SO, LET'S...

>> YOU WANT ME TO GRAB...

>> OKAY, SO, THEN, WHEN WE BLEED

HIM -- I JUST WANT TO RUN YOU

THROUGH THE WHOLE THING.

WE BLEED HIM.

WE'RE GONNA DUNK HIM IN THE

WATER FOR LIKE -- BY HIS FEET

FOR LIKE A MINUTE OR SO.

>> OKAY.

[ CLUCKING SHARPLY ]

>> HE KNOWS.

>> SHH.

SEE?

THEY'RE SO DOCILE WHEN THEY'RE

UPSIDE DOWN.

>> WHAT A BIG BIRD.

>> THANK YOU, HUH?

>> YOU ARE A GOOD BIRD.

>> YOU'RE A GOOD CHICKEN.

YOU JUST -- YOU JUST WERE THE

WRONG SEX, YOU KNOW?

>> IT HAPPENS, MAN.

>> IT HAPPENS.

[ Sighing ] OKAY.

>> OH.

OKAY, WE KILLED PEPE.

>> PEPE'S DEAD.

>> BUT IT'S OKAY.

WHY IS IT OKAY?

>> BECAUSE PEPE'S NOW DINNER.

>> PEPE'S NOW WHAT?

>> DINNER.

OR...ANYHOW, HE MADE -- HE MADE

THE STOCK THAT MADE DINNER.

LET'S SEE IF WE CAN FIND HIM IN

HERE.

>> OH, PEPE.

>> THAT'S HIS LITTLE NECK.

>> AUSTIN!

>> THAT'S THE BEAK.

>> OKAY, THAT -- NO ONE WANTS TO

SEE THAT.

>> THAT'S THE GOOD PART RIGHT

THERE.

>> DO YOU FEEL HAPPY?

>> I DO.

>> ARE YOU SAD THAT YOU COULDN'T

ROAST HIM?

>> YEAH, BUT, AS RANDY SAID,

IT JUST -- HE'S NOT A MEAT BIRD.

HE DIDN'T HAVE A LOT OF MEAT ON

HIM.

>> DID YOU EXPECT THAT, THOUGH?

>> THAT HE WOULDN'T HAVE A LOT

OF MEAT ON HIM?

>> YEAH.

>> YEAH, I WAS KIND OF HOPING

THAT THAT WOULDN'T BE THE CASE,

BUT I KNEW DEEP DOWN THAT THAT

WOULD DEFINITELY BE THE CASE.

OOH.

>> HE'S GOOD?

>> MM-HMM.

IT'S REALLY GOOD.

>> I CAN'T BELIEVE THERE ARE

STILL TOMATOES.

>> I CAN'T, EITHER.

IT'S THE LAST -- LAST OF THE

YEAR.

WE CAN TAKE THEM DOWN.

DECEMBER 19th.

[ CHUCKLES ]

THEY'VE BEEN HERE FOR QUITE A

WHILE.

WE'VE LITERALLY BEEN PICKING ON

THEM FOR SIX MONTHS, ACTUALLY,

WHICH IS PRETTY CRAZY.

I MEAN, WE'RE STILL WORKING --

YOU KNOW, I'M STILL WORKING 40

HOURS A WEEK NOW, AND, YOU KNOW,

IT COULD HAVE BEEN RAINING AND

WE COULD HAVE BEEN SITTING IN

THE HOUSE AND NOT -- NOT DOING

AS MUCH.

SO...YOU KNOW, THERE'S MORE WORK

TO DO, AND THERE'S A LOT MORE

PICKING TO DO, AND WE DECIDED TO

KEEP SELLING THROUGHOUT THE

WHOLE YEAR, WHICH PAUL HASN'T

DONE IN PAST YEARS.

I MEAN, EVEN IN THE 10-DAY

FORECAST RIGHT NOW, THERE'S NO

RAIN AT ALL, AND IT'S THE --

WHATEVER -- 20 -- 18th OF

DECEMBER.

>> WE HAD ANTICIPATED THE WINTER

BEING A TIME WHEN AUSTIN WOULD

HAVE A FEW EXTRA DAYS OFF.

I KNOW HE WAS LOOKING FORWARD TO

RESTING UP, WATCHING MOVIES, AND

WORKING HIS WAY THROUGH THE

STACK OF MAGAZINES HE'D BEEN

SAVING OVER THE COURSE OF A

YEAR, BUT THE RAINS NEVER CAME.

THIS WAS GOOD FOR THE FARM

BECAUSE THEY WERE ABLE TO KEEP

ROLLING, PLANTING, AND PICKING

AND SELLING.

FOR AUSTIN AND ME, IT WAS A

LITTLE HARD, MENTALLY.

WE JUST NEVER GOT THAT TIME OF

WINTER, THE CATHARSIS OF, "IT'S

COLD, IT'S WET, AND WE'RE JUST

GOING TO STAY INSIDE."

>> IF PEOPLE OF OUR GENERATION

DON'T CARRY ON AND PROMOTE THIS

TRADITION AND DON'T, YOU KNOW,

WORK WITH THE KNOWLEDGE THAT HAS

BEEN GAINED OVER ALL THESE

YEARS -- KIND OF LIKE WHAT I'M

DOING HERE, LEARNING FROM PAUL,

WHO'S BEEN FARMING FOR 30

YEARS...

OKAY.

...IF NO ONE WAS ABLE TO CARRY

ON WHAT HE KNOWS, THAT WOULD BE

KNOWLEDGE LOST.

>> SOON ENOUGH, AUSTIN WAS

PLANTING THE CORN AND BEANS --

THIS TIME AT OUR HOUSE -- TO

KEEP THE PROJECT ON A MORE

MANAGEABLE SCALE.

>> WE'RE PUTTING BEANS

EVERYWHERE RIGHT NOW.

>> [ Laughing ] AUSTIN!

>> WE'RE PUTTING BEANS

EVERYWHERE RIGHT NOW.

WE ARE PUTTING BEANS EVERYWHERE

RIGHT NOW.

>> I'M GONNA INCLUDE THIS, AND

YOU'RE --

>> WE'RE PUTTING BEANS

EVERYWHERE RIGHT NOW.

>> YOU'RE GONNA BE REALLY

EMBARRASSED.

YOU'RE GONNA BE REALLY

EMBARRASSED.

>> WE'RE PUTTING BEANS

EVERYWHERE RIGHT NOW.

>> YOUR EMPHASIS ON THE "NOW"?

>> WE'RE PUTTING EV-- BEANS

EVERYWHERE RIGHT NOW?

>> [ Laughing ] NO, NO, NO, NO!

>> WE'RE PUTTING BEANS

EVERYWHERE RIGHT NOW!

>> WHAT ARE YOU DOING?

>> PLANTING SOME BEANS.

>> WHY?

>> WITH MY CORN.

>> WHAT -- WHAT KIND OF BEANS?

>> THESE ARE, UM, THESE ARE

ACTUALLY ONES I GREW LAST YEAR.

THEY'RE CALLED "HIDATSA SHIELD

FIGURE."

>> WHAT KIND OF BEANS DOES

THAT -- WHAT KIND OF BEAN IS

THAT?

>> IT'S ONE THAT TASTES LIKE

IT'S COOKED IN BACON.

>> OOH.

>> IT'S REALLY GOOD.

JUST LIKE HEIRLOOM TOMATOES,

THESE ARE HEIRLOOM BEANS.

>> WHAT'S THE "HEIRLOOM" MEAN?

>> IT JUST MEANS IT WAS

DEVELOPED PRE-INDUSTRIAL

AGRICULTURE, SO THIS BEAN IS

FROM THE 1860s...

>> WHAT?!

>> ...FROM SOUTH DAKOTA.

>> WAIT. SO IS THAT THE ACTUAL

BEANS FROM LAST YEAR, LIKE, YOU

COULD HAVE EATEN?

>> YEAH, YEAH, LIKE, WE ATE

SOME AND THEN SAVED SOME TO --

TO PLANT FOR THIS YEAR.

>> SO, LIKE, THE BEANS FROM A

STORE -- LIKE, I COULD GO TO A

STORE AND BUY SOME BEANS AND

PLANT THEM?

>> WELL, THE ONES AT THE

STORE -- YOU PROBABLY COULD, BUT

THE ONES AS THE STORE ARE PRETTY

OLD.

THEY'RE ALMOST -- ALMOST ALWAYS,

LIKE, KEPT IN A SILO FOR A FEW

YEARS.

>> WHAT?!

>> YEAH.

>> AND YOU SO JUST TOOK THEM ALL

OUT OF THE PODS, LIKE, KEPT A

BUNCH 'CAUSE YOU KNEW THAT YOU

WERE GONNA PLANT THEM THIS

YEAR?

>> I ACTUALLY JUST SAVED THE

PODS, AND THEN, WHEN I HAD TIME

IN -- LIKE, TIME TO SHUCK THEM

IN DECEMBER, THEN I JUST TOOK

THEM BACK OUT OF THE POD...

AND WENT TO TOWN.

>> EVER SINCE I STARTED DREAMING

UP THIS MOVIE, PEOPLE HAVE ASKED

ME WHY DOCUMENTING THIS PROCESS

WAS SO IMPORTANT.

FOR A LONG TIME, I COULDN'T

ANSWER THEM.

I JUST KNEW THAT IT WAS.

HOWEVER, AFTER WATCHING AUSTIN

WORK FOR A YEAR, I THINK I'M

CLOSER TO AN ANSWER.

>> I THINK WORKING ON THIS MOVIE

HAS HELPED ME PUT INTO

PERSPECTIVE AND TO -- AND TO

KIND OF CLARIFY FOR MYSELF

WHY -- WHY FARMING MEANS AS MUCH

TO ME AS IT DOES, AND...

>> AND WHY DOES IT?

>> UH, DIDN'T WE -- WE JUST DID

A WHOLE MOVIE ABOUT THAT.

I MEAN, I CAN'T -- I CAN'T PUT

IT INTO...

>> A SINGLE THING.

>> NO.

>> 'CAUSE YOU LOVE IT.

>> WELL, I MEAN, I DON'T KNOW.

I CAN'T...

THE VER-- IT'S IMPOSSIBLE.

THAT'S LIKE, YOU KNOW, LIKE,

WHY DO I LOVE YOU?

I CAN'T GIVE YOU A ONE-SENTENCE

ANSWER FOR THAT.

YEAH. IT'S FULFILLING.

IT'S SUSTAINING.

IT -- IT ALLOWS ME TO FEEL GOOD.

AND IT DOESN'T REALLY GET ANY

BETTER THAN THAT, THAT IF YOU

CAN SPEND THE BULK OF YOUR DAY

DOING SOMETHING THAT YOU TRULY

ENJOY DOING, THAT YOU FEEL LIKE

BENEFITS YOU AND YOUR COMMUNITY

AND ALLOWS YOU THE -- THE

FREEDOM AND FLEXIBILITY TO DO

THE THINGS YOU WANT TO DO, THEN

THAT'S -- I CAN'T -- I CAN'T

ENVISION A BETTER JOB...

FOR ME.

>> I NEEDED TO MAKE THIS MOVIE

BECAUSE SOMEWHERE, SOMEONE, SOME

PERSON IS GROWING YOUR FOOD.

HE OR SHE IS OUT THERE,

WITNESSING SUNRISES AND

SUNSETS -- THE CYCLES OF LIFE

AND DEATH, PLAGUES AND ABUNDANT

PROSPERITY, ABNORMAL WEATHER,

NORMAL WEATHER.

THEY ARE PARTICIPANTS IN A WAY

OF LIFE THAT HAS BEEN

EXPERIENCED SINCE THE EARLIEST

DAYS OF HUMAN CIVILIZATION,

WHETHER ON 100 SQUARE FEET OR

OVER 100 ACRES.

THESE FARMERS HAVE NOURISHED US

OVER TIME -- NOURISHED OUR

BODIES, OUR FAMILIES, OUR

COMMUNITIES.

>> IN THE LONG RUN, WOULD IT BE

BETTER IF WE HAD A MUCH MORE

LOCAL, SUSTAINABLE FOOD SYSTEM?

I THINK SO, AND I THINK THAT

WOULD MEAN BRINGING PEOPLE

AROUND TO CARING ABOUT THE

QUALITY OF FOOD, AND IF YOU

DON'T CARE ABOUT THE QUALITY OF

YOUR FOOD, I DON'T KNOW -- I

DON'T KNOW HOW TO HELP YOU WITH

THAT.

I MEAN, I DIDN'T USED TO BEFORE

I TASTED HOW GOOD FOOD COULD BE.

I WAS THE SAME WAY, BECAUSE IT

WASN'T ON MY RADAR, SO THERE'S

NOTHING THAT I'M GONNA BE ABLE

TO SAY TO SOMEONE, YOU KNOW, IN

AN ELEVATOR-PITCH TYPE OF

SCENARIO, TO CONVINCE THEM THAT

WAY, BUT IF THEY WOULD --

IF THEY WOULD BE OPEN-MINDED

ENOUGH TO TRY, I THINK IT COULD

MAKE A HUGE DIFFERENCE.

I THINK YOU COULD SEE THAT THERE

ARE WAYS TO EAT THAT ARE MORE

HEALTHFUL AND THAT ARE MUCH

CHEAPER THAN THE WAY MOST PEOPLE

EAT NOW THAT INVOLVE EATING A

LOT OF FRUITS AND VEGETABLES, A

LOT OF DRY GRAINS.

BUT AT THE END OF THE DAY, IT

INVOLVES COOKING, AND IT

INVOLVES COOKING, IT INVOLVES

SPENDING MORE TIME AROUND FOOD,

AND IT INVOLVES CREATING

COMMUNITY AROUND FOOD.

>> I BELIEVED IT WAS AUSTIN'S

QUIET NATURE THAT DROVE HIM TO

BECOME A FARMER.

THEN I REALIZED WORKING 10 HOURS

A DAY, HANDS COVERED IN EARTH,

SWEAT ON YOUR BROW -- OR A CHILL

IN YOUR TOES, DEPENDING ON THE

SEASON -- WILL TURN ANYONE'S

NATURE QUIET.

>> WE HAVE THIS SPLIT WHERE WE

SPLIT WORK FROM THE REST OF OUR

LIVES -- WORK IS WHAT YOU DO

FIVE DAYS A WEEK, AND THEN YOU

LIVE YOUR LIFE IN THE EVENINGS

AND ON WEEKENDS AND ON VACATION.

I MEAN, I KNOW THAT THE FACT

THAT I'M ABLE TO DO SOMETHING

THAT I LIKE AND ENJOY WHAT I'M

DOING ALL DAY AND INCORPORATE

THAT INTO THE WAY THAT I LIVE IS

A LUXURY.

THERE'S NO QUESTION ABOUT THAT.

YOU SPEND 40-PLUS HOURS A WEEK

WITH THE PEOPLE YOU WORK WITH,

DOING WHAT YOU'RE DOING,

THAT'S -- YOU KNOW, THAT'S A

QUARTER OF YOUR LIFE.

I MEAN, THAT'S...

>> YEAH.

>> ...ASIDE FROM SLEEP, THAT'S

THE BIGGEST CHUNK OF TIME YOU

SPEND DOING ANYTHING.

I THINK IT'S PRETTY IMPORTANT TO

BE ABLE TO -- TO FIND SOMETHING

YOU'RE PASSIONATE ABOUT, YEAH.

>> IN AN AGE WHEN THE NORM IS TO

DIGITALLY CONNECT WITH EACH

OTHER, OUR FARMERS HAVE CHOSEN

TO CONNECT WITH THE EARTH AND

ITS BOUNTY.

WHAT MATTERS TO THEM -- HOW THE

TOMATOES ARE DOING, WHETHER

THERE WILL BE EARLY RAINS, IF

THE LETTUCE WILL SURVIVE THE

FROST -- MATTERS TO ALL OF US.

THE REST OF US HAVE JUST

FORGOTTEN.

>> * OH, THE CUCKOO,

SHE'S A PRETTY BIRD *

* SHE WARBLES

AS SHE FLIES *

* SHE'LL NEVER

HOLLER CUCKOO *

* TILL THE FOURTH DAY

OF JULY *

* GONNA BUILD ME

A LOG CABIN *

* ON A MOUNTAIN

SO HIGH *

* SO I CAN

SEE THE CUCKOO *

* AS SHE

GOES FLYING BY *

>> * WELL, I'VE GAMBLED

IN PARIS *

>> * AND I'VE GAMBLED

IN SPAIN *

>> * WE'LL BET YOU

5 DOLLARS *

* WE'LL BEAT YOU

NEXT GAME *

* JACK OF DIAMONDS *

* JACK OF DIAMONDS *

* I KNOW

YOU OF OLD *

* YOU ROBBED MY

POOR POCKETS *

* OF SILVER

AND GOLD *

* RYE WHISKEY *

* RYE WHISKEY *

* OH, I KNOW

YOU OF OLD *

* YOU ROBBED MY

POOR POCKETS *

* OF SILVER

AND GOLD *

>> * WELL, SOMETIMES I

FEEL MUCH YOUNGER *

>> * AND SOMETIMES

I FEEL SO OLD *

>> * SOMETIMES A

WARM SUN SHINES *

* SOMETIMES

IT'S DREADFUL COLD *

* OH, THE CUCKOO,

SHE'S A PRETTY BIRD *

* HOW I WISH

SHE WAS MINE *

* SHE NEVER

DRINKS WATER *

* SHE ONLY

DRINKS WINE *

* OH, THE CUCKOO,

SHE'S A PRETTY BIRD *

* SHE WARBLES

AS SHE FLIES *

* SHE'LL NEVER

HOLLER CUCKOO *

* TILL THE FOURTH DAY

OF JULY *

* OH, THE CUCKOO,

SHE'S A PRETTY BIRD *

* HOW I WISH

SHE WAS MINE *