Washington Grown Season 7 Episode 12 “Transportation”

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Aquaculture Coordinator, supporting the viability
and vitality of Washington agriculture. Hi everyone, I’m Kristi Gorenson
and welcome to Washington Grown. I’m in beautiful
Spokane, Washington, and the people here
love farm fresh produce. In this episode,
we’re gonna take you on the road to show you how your favorite
Washington grown items get from the field
to your local store. We’ll tag along with truck
driver, Blake, to see what it takes to
transport fresh produce across the state. It’s always been fun.
I’ve always enjoyed it, places you get to go,
lot of good experiences. And, I’ll make a delicious
apple cake at Made with Love Bakery
in Spokane. Why don’t you crack these eggs
and if you get eggshells, we can scoop them out. She’s already planning ahead. Then, Tomás is visiting
George, Washington, for its Fourth of July
celebration, featuring one of
the world’s largest cherry pies. It’s an event worth coming to,
it sounds like? Absolutely, every year.
We never miss it. All this and more,
today on Washington Grown. Buon appetito! Buon appetito! There are no fingers in there. No fingers in it
and they still look green. This is happy food right here. That is heaven on a fork. Look at that smile. Oh, I’ve never done that before. Got my hard hat on. Let’s go. Today we’re visiting Made with
Love Bakery in Spokane. Even though it might look small, this place is chock-full
of heart. Plopped down, super homey, like,
really chic artistic space. A really warm setting,
small but cozy. I think a place where it’s
really inclusive and welcoming. And it has, obviously,
really delicious baked goods. I want people to come in
and feel like they are at home. Owner, Callie Johnson, started
baking when she was young, and never stopped
making people smile. In sixth grade, I just decided
I wanted to start a bakery. From that moment on, I just started taking steps
to get there. So your dream has turned out,
has worked out for you. Yes! It is just a really sweet place
to be, it’s really calm. It kinda feels like home. I feel really comfortable here. I really love baking for people. That just brings me so much joy. I think people taste that
when they eat it, because there’s care
that has gone into it. I can tell.
It really is made with love. It is! I love the pop tart
that she makes. The pie is to die for. The cinnamon sugar pop tarts. It’s the best pecan bar you’re
ever gonna have in your life. The muffins,
the molasses cookies. And her scones
are also absolutely amazing. I’ve kind of tried it all, so. Later in the show,
Callie and I will bake her favorite family
apple cake recipe, featuring Washington’s own,
Granny Smith apples. Messes are inevitable. I’m often saying whoops
when I’m in the kitchen. Whoops. We all enjoy our fresh
locally grown fruits, grains, dairy, meat and vegetables. And here on Washington Grown, we love to feature the farmers
who grow them. But let’s not forget about
the hard work that goes into getting them
from the farm to your table. Today I’m riding along with long
-time truck driver Blake Smith, who drives for CMI Orchards
out of Wenatchee, to talk about what life is like
behind the wheel. We’re on the road. We’re on the road. So have you ever rode
in a truck before? No, actually,
this is gonna be my first time. It’s amazing what you can see,
versus sitting in a car. Blake’s been a truck driver
for 30 years and his career
was early in the making. From an early age, I was always
wanting to drive truck. I used to be real big
into building models. The first truck I drove, was
the first truck model I built. So what kind of qualities
does it take to be a good truck driver
like yourself? You gotta realize
what you’re driving. It’s not a car. It just takes much more
being attentive and paying attention
to your surroundings. They take a lot longer distance
to stop than people realize. If there’s one or two things
you’d like the normal public to know about driving trucks,
what would it be? We’re not just a seat filler. You have to be
really responsible. What we’re driving here is actually
a big piece of equipment. You always gotta be
on the defense. If you see somebody
at an intersection, you just expect them
to pull out in front of you. Right. You notice I don’t have
a rearview mirror, because it’s absolutely
useless. There’s been many a times I’ll look at regular mirror
and think I’m alright, and look down, and realize
there’s a car beside me that I couldn’t see
in my regular mirror. Blake works through the year to
deliver apples and other produce from the orchards
to the processing plants. He does two routes per day, and where he’s headed
changes from day to day. Usually the night before we’re
being texted our information for what we’ve got going on
the next day, and that could be
as far as down in Tri-Cities or as far as Oroville,
up north. Really? Yes. Wow, that’s a long day. Yes. Today, Blake is delivering
empty apple bins from Wenatchee to an orchard near Quincy. As it turns out, his job is just
one piece of the larger puzzle of transport in agriculture. My name is Raphael.
We’re at Winchester Orchard. Raphael is the orchard’s
farm manager. His job is to keep track
of what he needs to transport, including how many trucks
he’ll need for the next day. I have to order the trucks
that I need for tomorrow, around 3PM today. And that takes you knowing when
you’re gonna be picking things, how much you’re gonna be picked. You have to kind of guesstimate
what the people are gonna do and then make your orders
a day ahead of time. You know, a picker picks four,
five bins, six bins a day, and all, but when you have
approximately 125 pickers, you know, that’ll end up
being about 600 bins. So that translates to
about ten trucks a day. That’s just one of the things
that we have to take care of. I think a lot of people forget
that all these trucks we see on the freeway, crossing us,
passing and going down the road, we can’t go about
our normal lives without the things
they’re carrying. It’s the food, it’s all the Amazon orders,
are in those trucks. Oh, yeah. It’s always been fun.
I’ve always enjoyed it. The places you get to go,
a lot of good experiences. A lot of good. It’s a good living. It is. Well we’re glad
you’re doing it. We all love
a good grilled cheese, but the people at
Meltz Extreme Grilled Cheese serve this classic American
sandwich with an exciting twist. Today, they’ve designed
a special grilled cheese just for us,
called the Granny Green Bluff, that uses our very own
Washington grown apples. Normally, when people think of
a grilled cheese, maybe one, maybe two cheeses,
but that’s not what I see here. No, there’s six in it that’s another reason
why we’re so extreme. Alright,
well let’s get one together and let’s see if it’s
really worth the six cheeses. Okay. Nick starts with a four cheese
blend of cheddar, monterey jack, mozzarella and provolone. Next comes the gorgonzola. We like to say that these are
little bombs in every bite. The sixth cheese
is a whipped brie mousse. Next comes bacon and an apple slaw made with
local Granny Smith apples. We have the sweet,
we have the salty, we have the savory,
we need the bitterness. A little acid, the tang. Every flavor contrast
you’ll ever need. Oh my gosh,
it’s all right there, man. Finally, we add
a balsamic fig reduction and then cover the sandwich
until everything melts together. That should be illegal. Five stars out on
the middle of the street, man. I’m not sure I got it all.
I better try it again. Do you enjoy
a grilled cheese sandwich? I do, yes. I love grilled cheese.
The more cheese the better. It’s time to kick it up
a notch. Oh, my gosh,
that’s really good. It is good. The OMG says it all. It’s like so many
different flavors that just combined together
to make a beautiful sandwich. A little piece of heaven. So this is probably something
you could see yourself ordering, then, huh? Yes. You won’t get it at my house. You gotta come down here
to get it. Coming up, I’m making a special
family apple cake recipe with Callie Johnson at Made with
Love Bakery in Spokane. Why don’t you crack these eggs
and if you get eggshells, we can scoop them out. She’s already planning ahead. And we’re in The Kitchen
at Second Harvest trying out some Sausage, Apple,
and Cranberry Stuffing. We’re back at Made With Love
Bakery in Spokane. Here, the name says it all. It kinda feels like home. A really warm setting. I mean,
everything I’ve had out here has been just obviously
made with love. You can tell,
it’s just like mom’s cooking. I feel
really comfortable here. I hope that it feels cozy
in here and when people come in, they just feel known and loved. Owner Callie Johnson
keeps things small and simple, focusing on quality and heart. Because I do such small batches,
there is a lot of care and attention that goes into
each batch that I make. There’s no shortcuts. You come in
and you know it’s fresh. You know who made it and the
ingredients are just top notch. It is just a really sweet place
to be, it’s really calm. She has a heart for this town
and this neighborhood. Every time I’m in here,
Callie greets people by name, and if she doesn’t know
someone’s name, she asks their name so that
she can remember it next time. So what are we gonna bake today? We are going to make
an apple cake. Okay. So it’s a very simple cake,
just some yummy flavors; apples, some orange juice
as well, so it tastes really fresh. Good. Yeah. Sounds delicious.
I love apple cake. Good. Now it’s time to head
to the kitchen to start baking. These are some Granny Smith
apples, and I get all of my produce,
as much as I can, locally, so we’ve got Green Bluff
here in Spokane, Washington. So these are from Green Bluff. Very good. Yeah. Just a few miles away. I don’t like my treats to be
too sweet, so the Granny Smith
have a nice tart flavor to them. It balances well
with the sweet. So,
this is a very simple recipe. We just throw everything
straight into the mixer, and whip it up.
To get started, why don’t you crack these eggs
and if we get egg shells, we can scoop ’em out. She’s already planning ahead. This is nice and simple. It is very simple,
which is great, because you need
pretty simple recipes when you’re making
a lot of things. We add flour, sugar,
baking powder, salt and the eggs
into the mixing bowl. Then we start peeling
the apples. That’s beautiful. How come
I don’t have one of these? Yeah. These are really handy. It was fun. We add in vegetable oil,
vanilla and orange juice, and then mix it up. If you want to pour
half of this in there. Okay. Then we need to slice these
in half. I’m gonna start
just layering these. What are your favorite things
to bake? I love making pie. Making the little lattice top
is really fun, it’s like a piece of art. It is.
Look at that, it’s beautiful. Yeah. Sprinkle some cinnamon sugar. That looks so pretty already. That looks perfect. Is that good? Yeah. Then let’s go ahead
and do the last of the batter. Messes are inevitable. I’m often saying whoops
when I’m in the kitchen. Whoops. There’s just a process
with baking. And so it’s fun to see things,
you know, turn from flour and sugar
and then into a dough and then you put it
into the oven. Because then you get to eat it
afterwards and that’s the best. We put the cake in the oven at
350 degrees for an hour or so. Then, we bring it out. For the icing, we mixed
orange juice and powdered sugar, and then poured it over the top
after the cake had cooled. Now comes the best part. Our favorite part,
we get to taste it! Yea!
Okay, let me cut into this. Apples on the bottom,
apples in the middle. Our little cinnamon swirl
in there. Yes. Okay. Dig in. Let’s try it. Mmm. Mmm, mmm, mmm. Mm-hmm. That is delicious. Thank you.
Not too sweet, but you get a bit of the sour
from the apples. Crunch on the outside. Yes. That is delicious. Thank you
for letting me bake with you. Of course.
It was so fun, yeah. To get the recipe
for Callie Johnson’s Apple Cake from Made With Love Bakery,
visit wagrown.com. Drivers aren’t the only ones working hard to bring fresh
produce out of the orchards and into the stores. Today,
I’m talking to Cole Jessup, Logistics Manager at
CMI Orchards in Wenatchee. His job is to monitor
all the deliveries the trucks are making and make sure
everything is running smoothly. Well, I try to get everybody’s
orders in as soon as I can. Each sales assistant
gives me their daily needs. I try to get those
as quick as I can so I can get them to the truck
and get the truck locked up as quick as I can, so he can
know what to do the next day. That keeps me busy
pretty much all morning long, and then I’m just kinda
running herd on the trucks that afternoon, making sure they’re where
they’re supposed to be. CMI delivers fresh produce
including pears, cherries, apples and apricots. 30% of their produce
goes overseas, and the rest gets delivered
across the United States. Most of our delivery clients
are in the Northeast, Midwest, Texas, California,
Ohio. What are you looking for when
it comes to reliable drivers to get these products
where they need to go? Safety would be a number one, reliability
would be a number two. And then I would say, whoever
I’m working with, communication. All the buyers out there, they want to know
where their truck is and want to know if it’s gonna
get there on time, so I’ve gotta have the answers
for them. So I need to communicate
with somebody who’s gonna give me
the right answers, good or bad, I just need the right answer. So when a truck
leaves this facility, it’s not like, see ya later,
don’t know what’s happening? Right. You know what’s going on,
where that truck is at. You’ve gotta know
where it’s at, yeah. If the driver has GPS
on their cell phone, it can have that
plugged right into your system, so you know
right where he’s at. If there’s any issues,
if he’s got a flat tire, if he had to pull over
for some engine work. You need to know,
okay, he’s pulled over, how long is it gonna be
’til he’s back on the road. There’s no way to get fruit from
the orchard to the warehouse, to the customer without trucks. An F-150 with a little trailer
isn’t gonna get it done. Right. We eat a few more apples
than that, don’t we? You really gotta
set yourself up with a network
of reliable carriers. You have probably 20 different
phone calls coming in, 15 different new emails
coming in from guys you don’t work with,
you don’t know who they are. You really have to do
your homework. You gotta team up
with the right guys. It’s about who you work with. That’s right. We appreciate you doing
what you’re doing. I can’t have my apples
without you. That’s right, and we like you
to get those apples and pears. Coming up,
Tomas is in George at their annual
Fourth of July celebration, featuring one of the world’s
largest cherry pies. It’s an event worth coming to,
it sounds like. Absolutely, every year.
We never miss it. Apricots, a type of tree fruit, are one of the oldest
cultivated fruits and are thought to originate
from India or China around 3000 B.C. Most commercial apricot trees
in the United States today, are descendants of the varieties
brought over in the 17th Century from Spanish missionaries. And when it comes to growing
apricots, Washington is the number two
producer in the United States. Importantly, these delicious
little tree fruits provide a wide variety
of health benefits. Dried apricots, in particular,
are a great source of Vitamin A, which helps support
a healthy immune system and promote good vision. Apricots also provide important
antioxidants like Vitamin E, which help keep our cells
healthy and functioning normally. They also provide
a great source of Iron, which our body needs to make
new red blood cells so we can deliver oxygen
efficiently. Thankfully, there are many ways
to enjoy apricots, as they are great eaten
by themselves, raw or dried, or incorporated into a variety
of dishes. You can find many recipes
that include apricots in savory or sweet dishes,
including salads, rice dishes and especially desserts
like pies, tarts or even jam. If you’re looking to change up
your fruit routine, consider the apricot, a nutrient
-dense and delicious fruit. Washington is famous for apples,
but every Fourth of July, the town of George showcases
another Washington favorite by creating one of the world’s
largest cherry pies. I made the trip to George
to see how this pie is made and, more importantly,
to taste it. In 1957, this event began with the very first
world’s largest cherry pie. Since then, this
annual Fourth of July tradition has grown into an all day event
filled with fun activities and capped off
with an exciting fireworks show. To learn more about
all the activities taking place, I met with Event Coordinator,
Debby Kooy. Now, the centerpiece
seems to be this. This beautiful pie, yes. This beautiful cherry pie. So, this has been happening
since the beginning, right? Since the very beginning. What’s the history
about the big cherry pie? They used to pick
all the cherries and pit all the cherries
and can all the cherries. And they actually had a large
cherry pie oven built of brick, and they would shove that thing
in there and wood fire it all night long. My goodness. Over the years,
it has progressed. So we actually work smarter,
not harder, and we use prepared cherry pie
filling and no bottom crust. Debbie said it takes
close to 20 volunteers and 36 gallons
of prepared cherry filling to make the eight foot
by eight foot pie. Is this the first time
you’ve been to this event? Yes. It is? It is. Where are you from? Seattle. Seattle. Now what brought you from
Seattle to George, Washington? This pie. You came specifically
for that pie? Yes, I did. So, that sounds like a story.
How did you hear about this pie? What made you say,
I’ve got to go? It said the world’s largest
cherry pie and I had to do it. I was like, this is delicious
and it’s delicious. I’ve never had cherry pie. This is the first time
I’ve had it. This is the first cherry pie,
right here? And so,
is it a winner? Yeah. Okay. So you’ll probably eat
cherry pie now? You’re gonna go home
and tell Mom and Dad. Yes. We like cherry pie. All right, so how many years have you
been coming to this festival? Ten years, and I come
from Colorado every year. Nice. So tell me about
the cherry pie. It’s big and has a lot of
cherries and a lot of ice cream, which the kids really like,
so, it’s pretty awesome. Nice. It’s an event worth
coming to, it sounds like? Absolutely, every year.
We never miss it. Nice. In addition to the cherry pie,
they also have a parade, a pit spitting contest,
and a pie eating contest. Because I love America,
here’s what we’re gonna do. Me and the camera guy, Noah,
are going to go one on one, right here, mano a mano, to decide who
is the king of the hill. Is it me or is it Noah? Let’s find out. Three, two, one, go. Ten, nine, eight, seven, six, five, four, three, two, one. While cameraman Noah clearly
won the pie eating contest, I had a blast celebrating
everything cherries and our nation’s birthday,
in George, Washington. Tomás and I are in The Kitchen
at Second Harvest food bank in Spokane and we are joined by
the fabulous Laurent Zirotti from Fleur de Sel Creperie
in Spokane. You’re too nice Kristi. And we love it when you join us
to do some taste testing. Thank you. I love to be with you and
what a hard job we have today. It’s really tough. We are taste testing recipes
from Allrecipes.com, and this recipe has to do with
apples, Washington apples. The king state for that, right? That’s right. That’s right. We are the number one, so many
varieties that are delicious. Do you have a favorite? I like the, well you know,
I’m kind of in fashion with the, The honey crisp? the honey crisp. Yes, but you told me
there’s a new one coming up. Cosmic crisp. The cosmic crisp,
I can not wait to try it, too. Yes,
you’re gonna like that one too. Tomas, you had a point earlier, saying, well the apples need
to go from point A to point B. That’s right, that’s right. I had the opportunity
to drive in the big rig and transport some apple bins
from the orchard, and I gotta tell you, you know, we drive by these diesel trucks
every day and we just don’t realize what
these guys have to go through to make sure that we get
everything that we use, Fresh produce. every single day. I mean, hats off,
hats off to those drivers. Absolutely. Being a driver’s a hard life,
but they do it and do it well. It’s cool that you got to go
with them. Not as hard as food tester. That’s true. Yeah,
we’ve got a pretty tough job. Okay, so what we get to taste
today is, Sausage Apple Cranberry Stuffing
from Stacy P. And when we made this, you’ll
see in a second, we omitted there’s turkey liver in the
recipe and we didn’t use that, so, just letting you know. Let’s make it. Let’s see what happens. Okay,
well if this doesn’t scream like holiday family dinner or, That’s Thanksgiving fall feast. I know, it’s beautiful. It smells delicious.
You can smell the sage. And it’s gorgeous. It is, it’s beautiful. You know, stuffings are like
mashed potatoes. Everyone can make them so
different and so unique, and this one is so flavorful. I know it’s called stuffing, but it’s more like a side dish
than anything else. And I think it’s delicious because it has the balance
of sweetness and savory. I love the crunchiness
of the apple and I could use maybe some nuts Right. walnuts. to add a little crunch. Exactly. You know, you could do a
vegetarian one, add some kale, sauté the kale with it
or even some quinoa, some beans. This is like a meal
unto itself, I think so, with the sausage in it. with the sausage, yes. And I like how you can use
apples for savory dishes. So, Jennifer B. says that
she adds pecans to the mix. Perfect. Mommy of Five says that she uses
fresh herbs instead of dried, so you just kinda have to
adjust, I guess, the amount. I love it, and you know, it’s a,
sage, if you have a garden, sage will last all winter long, so you can get some sage
and it’s just beautiful. I think it’s a great
Thanksgiving dressing. Or any time of year. Stacy P., thank you so much.
We love it. Thank you. To get the recipe for this Sausage, Apple,
and Cranberry stuffing, visit wagrown.com So the next time you’re in
your local grocery store, think of the well-orchestrated
journey your Washington produce
has made. That’s it for this episode
of Washington Grown. Thanks for watching.