Episode 118   addthis

    Pat McConahay finds a farm operation that decided to think big and turn its cotton into jeans right on location.
    Lake Superior presents a superior challenge to fishermen who brave its reaches to net its famous trout and lake herring.
    Pat McConahay visits the Heartland’s leading mushroom-producing state, Pennsylvania, where this major crop is produced year-round – and in the dark.
    Jason Shoultz goes truffling with an eccentric North Carolinian who’s hoping his truffles make him as rich as their fans.
    Paul Ryan shows how the hot numbers are grown and picked – and how they’re celebrated at the state’s well-known Chile Festival.



Cotton to Denim
Farming is like any business. To stay profitable and competitive, you have to find new, more efficient ways to create your products. That’s what our Pat McConahay found in Lubbock, Texas, where a group of clever cotton growers not only plant the fields and pick the crop, they own the nearby factory that turns it into denim.



Fishing on Lake Superior Fishing on Lake Superior
Cold, vast and deep, Lake Superior’s virtually an inland ocean and it can be a bit foreboding. But at the far western end of the lake, just north of Duluth, Minnesota, a productive harvest is going on virtually year-round: lake herring, a smokehouse favorite. And it takes a special kind of character to brave Superior alone, in an open boat, to chase down this native fish.


These fantastic fungi are fueling a small fortune for one farm family that’s been growing them commercially for more than eighty years. Mushrooms seem to go with about anything—from soup to salad. One reason they’re so versatile is that there are so many different kinds.


If white mushrooms are the Chevrolets of fungi, then truffles products must be considered the Cadillacs! Truffles are an expensive delicacy usually grown and harvested in the forests of France.


Chili HarvestChili Harvest
You may think the chile pepper is a relative newcomer in American ag, but fact is, George Washington cultivated hot chiles on his farm in Mount Vernon. Since then, it’s evolved into an astounding array of species and varieties. Paul recently visited the small town of Hatch, New Mexico, and discovered it’s a real hotbed for learning about – and sampling – this hot crop.



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