Washington Grown Season 7 Episode 7 “Yakima Valley”

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Department of Agriculture’s Office of the State
Aquaculture Coordinator, supporting the viability
and vitality of Washington agriculture. Hi everyone, I’m Kristi Gorenson
and welcome to Washington Grown. Here in the heart
of Washington State the beautiful Yakima Valley is
home to 47 different varieties of grapes and hops
for breweries around the world. In this episode, we’re going to learn about
some of the hard working people who are innovators
for the beverages we enjoy. We’ll visit DuBrul Vineyards, where quality grapes
are the top priority. Since what we’re growing for
is quality, it’s more important to us
to have good fruit than a lot of fruit. Then, we’ll visit
Los Hernández in Union Gap, where you’ll find some of
the best tamales in the world. They’re just delicious. You are the tamale king. And, I’ll take a tour
of No-Li Brewery in Spokane You got pipes
and you got hoses and you got passionate people
moving things around. And I’m in heels! And you’re in heels. We’ll let it pass.
We’ll pass on that. 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. We’re taking a trip to Union Gap
just outside of Yakima to see how Los Hernandez tamales
are taking the world by storm. Since 1990, Felipe Hernández
and his family have worked hard to grow this little business
into a James Beard Award winning must stop destination
for tamale lovers everywhere. Their food is always perfect. I’ve never had tamales
like this before. We make tamales at home too,
but this is really unique. They were really good,
very flavorful. I can’t stop eating them. About how many tamales
do you sell on an average day? It’s in the thousands
of dozens. To keep up with the demand
for his tamales, Felipe had to construct a large
commercial kitchen offsite where workers make his
famous tamales two shifts a day. I ordered a dozen of tamales,
half chicken and half pork. The seasoning of the meat
is really good and the ratio of the meat
to the masa is really good too. You can smell them.
Oh my gosh. Tell me about the James Beard
Foundation Award. Well, that was a surprise
to say the least. Who would have thought… I mean, tamales? We have people come here
from all around the world. Does that seem so crazy
to you? It does. Felipe credits the hard work and
tradition that his family put in to developing
his signature masa recipe. The moms, the grandmas,
the abuelitas, my sister, all of those people
that have made and struggled and tried to make a living,
and here I am. So the honor goes to them. Coming up, Felipe and I will be making
some of his famous tamales. You’re not doing it
because it’s cheap. You want quality food. You want someone to say,
This is good. I’m in the Yakima Valley
visiting the DuBrul Vineyard. This vineyard
has been repeatedly recognized as one of the top vineyards
in Washington state, so I’m meeting with
Kerry Shiels to learn how they grow
their world renowned grapes. So you’ve gone all over
the world studying wine, basically?
That’s cool. And then,
what brought you back here? That we have the best
wine grapes in the world in Washington. I love it. Well, and it’s also
a really unique opportunity because I could work in
a place like California, I could work in a place
like Europe, but no where else do we have, we’re in this perfect moment of
it’s dynamic, it’s innovative, we’re discovering, we’re doing
an amazing amount of research. We have some history
and some knowledge, but we’re at that moment of really defining
where the industry is, so it’s a very exciting place
to be. Kerry took me over
to their Riesling vines, some of the oldest
in the state. She explained
that during this time of year, they’re busy
working on pruning. We need to make these better, Okay. because you can grow for quality
or you can grow for quantity. But a lot of times you have to
trade off for quantity if you’re trying
to get better fruit. Okay. So what we do is we pick
these longer shoots and say you only get
two clusters. So we go down to the beginning
and we say this guy gets one two so we’ll get rid of that. Get rid of that guy. Okay. So every time we do this,
we reduce our yield, we reduce our profitability,
but we increase the quality, and since what we’re growing for
is quality, it’s more important to us to have good fruit
than a lot of fruit. In addition to pruning, they’re
also busy covering the vines. These nets help protect
the grapes from hungry birds. So we will lose our entire crop
to birds… No way. Yeah, if we don’t cover them
with nets like this. And the starlings come
and attack from the top. So this helps protect that. This helps protect that,
but the robins, if we left it like this, the
robins will fly up underneath and eat everything anyway. Smart suckers. So what we’re gonna do,
is every couple of, like every other vine, we’ll just take one of these
bread ties and stick it through, and tie the nets together and tell the starlings
to keep yourselves outta there. Right. That’s a good spot. Luckily they’re faster at this
than we are. Let’s hope so. Kerry said the vineyard
is located on a basalt hillside that the ancient Columbia River
used to flow through. As we were walking, she found
some evidence of that river. You can see that these are
different geological sources, so you’ve got river rocks from different parts
of the Canadian Rockies, different colors
are different minerals. And this is basalt, and so this is the bedrock
of all of this hill, all of the Columbia River. All of this just makes it great. Yeah, it makes it really unique
and interesting. Carrie said they make up to
3,000 cases of wine each year. Next stop, the tasting room. So this is our
Cabernet Merlot blend from the hillside vines where we
were putting the nets on today. Awesome. And this is our Flagship, one of the top scoring wines
in Washington every year. Thanks for sharing. It’s got that nice,
DuBrul cherry, but lots of… Ooh, it’s smooth. It’s really good. You guys do a great job. Well thank you. Yeah.
Thanks for having me. Thanks for taking me out
into the field and, Well thanks for coming. get to come back here
and cool off a little bit and enjoy your fabulous wine. Yeah, feel free to hang out
as long as you want, or come back any time. I’m at the Columbia City
Farmer’s Market and I’m visiting the
Timber City Ginger Beer booth to see what Washington products
they’re using to make their
delicious beverages. How many different flavors
do you all do? We’ve got strawberry
in our cans right now and on tap
we have raspberry jasmine. In I’d say,
from like November to March, you’re going to see a lot
of apples and pears. A lot. So, what type of
Washington grown products do you all feature
in your ginger beer? So, the raspberries that are
in our ginger beer today are from Hayton Berry Farms
right over there. All the pit fruits that we use,
the apples and the pears, we have
an incredible relationship with Collins Family Orchard,
right on the other side of you. So throughout the year, it’s
a really amazing opportunity to be able to highlight not just
what is grown in Washington, since there’s so much
bounty here, but also all of
the amazing small farmers that work so so hard here. So what are we going to taste
here? So this is our newest seasonal
flavor, it’s raspberry jasmine. Cheers. L’Chaim. Wow. Just as it’s going down,
I feel like I can see a little grocery list
of all the different flavors. So, do you enjoy ginger beer? I do and my kids
really, really like it. This is a raspberry
ginger beer. Awesome. So, drink up, and let me know
what you think about that. Alright, thank you. Wow. Oh, that’s wonderful. That’s more gingery
than strawberry, like not too sweet. I like it,
I can taste the berries. It’s just nice,
the ginger flavor is mellow, and the raspberries
are not too tart. It feels fresh, I mean,
it feels very light. It’s really refreshing. It just feels really good going
down and it tastes very fresh. It feels like someone
really put some care into this. Of course
I’m gonna want to know what kind of drinks
you make with this. I mean like grown-up drinks.
That’s fantastic. Do you know
how many inches of rain we get in the Yakima Valley every year?
Find out after the break. Coming up,
I’m making tamales with James Beard Award winning
chef, Felipe Hernández. They’re just delicious,
you know, for me. You are the tamale king. And we’re in The Kitchen
at Second Harvest trying out
some Chocolate Beer Cupcakes. In the Yakima Valley we only get
about seven inches of rain every year, which is what
gives us these small berries, small clusters,
and such high quality grapes that we grow here. We’re back at Los Hernández to see how James Beard
Award winning, Felipe Hernández and his team are making a big
impact from their small town. What seems to be people’s
favorite tamales here? Overall, it’s been the growth of
the asparagus in a vegetarian. We do that in the spring because of the harvest
that we have here, a local crop and bringing it in, you know, from farm to table
type of thing. And it’s not just
the local produce that makes their tamales
so special. So tamale is the masa,
it’s not the meat. The masa, the cornmeal,
oh my gosh, it’s so good. I haven’t had like the tamales, they’re usually the harder
of the masa, but these to me
are just really delicious. I’ve never had masa
that was so good, flavorful. So you’re gonna show me how to make some of your
famous tamales, right? Yes. We’re gonna put
our shortening here. Okay. We do this to blend
the spices. So, this is where
some of the flavor comes from. Yes. We heat up the shortening
and add some flour to the pan. After cooking the flour down
for a few minutes, Felipe adds in
his secret spice mix. Is it secret? Yes it is. It’s secret, Okay. It is a secret. It’s a secret. Wow. This looks great.
Look at that color. It’s very tasty. Then we’ll take this and throw it in with the meat
that was prepared. And this is chicken? This is chicken, yes. And you will stir it
all the way around. Get it all blended together. And it gets tiring,
it is work. Yeah. but you have to do this. So this then cools? Yes, we have to cool it now. It should be 180
or there abouts. You can’t put this in a tamale
‘cuz it would just all… Yeah, it would just run out. While our chicken tamale filling
is chilling in the freezer, we prepare our
jalapeño and cheese tamales. And so, de-seeding these helps kinda keep the heat down
a little bit right? Yes, it does. I don’t know individually,
one is hotter than the other, Right. but at least we’re trying,
trying to regulate it. And so,
these come from around here? The harvest is beginning
to start here now, so we will use what we can
out of the local area. Yeah. Awesome. Everybody else supports us, so we want to support
the farmers also. Right. Next step on this,
we cut it into strips like this. Okay, now the next thing we do
is the masa here. So this is the key
to everything. Yes. This is already blended. It has our spices, our special
blend incorporated in it and what we do is
blend this all together. You gotta put some love
into it. Okay. I’ll throw it in there. Oh my gosh,
this is so good. I can’t believe how much cheese
is going in here. You can see the jalapeño,
you can see the cheese. Yeah. You’re not doing it
because it’s cheap. Right. You want quality food. You want someone to say,
This is good. We didn’t put one cube of cheese
in the whole tamale. Try to find it, you’re not
going to find it, you know. Now we’re going to assemble
a tamale. Okay. One of the important things too,
is the quality of the corn husk. Get a portion that you want,
see, like this. Yeah. And just roll it like this
and conform it. Just like that
and then roll it. And you want to roll it so you have some at the end here
so it’s filled up, and then you fold this in. Oh, I got it the wrong end. Yeah, you fold it to seal it.
See how this is right here? See it goes this way like this.
Okay, then you lock it in. Okay, that one was pretty good. That looks good, yeah,
that looks good. There you go. It is kind of fun
to make ’em though. Oh, it is this way, sí. There you go. Now you’re a professional. Look at those. Once the tamales are assembled,
Felipe steams them in a pot, and they’re ready to eat. A lot of folks don’t know that
you don’t eat the corn husk. I don’t want to insult you,
but don’t eat the corn husk. I’m gonna have a bite also. You’re right. The cornmeal… The masa is amazing. I can tell
there is a lot of love in here. They’re just delicious,
you know, for me. You are the tamale king. Have you ever heard of
the French Paradox? This is the medical observation that French citizens have
lower rates of heart disease despite high consumption
of saturated fats. It’s widely thought
that the lower risk can be attributed
to the consumption of red wine. Now, thousands of studies have
tried to answer the question of whether light to moderate
consumption of red wine provides any health benefits. While the scientific community is still trying
to answer that question, the current hypothesis
is that any potential benefits are likely a result of the
polyphenols found in grapes. Polyphenols
are plant-based antioxidants that play many different
biological roles in our body. One polyphenol, Quercetin, was
shown to dilate blood vessels and lower one’s blood pressure. Other polyphenols are being
investigated for their ability to reduce plaque formation
in blood vessels and reduce the risk
to heart disease. Washington is the number two
producer of all grapes in the U.S. and grows nearly 70
different types, with over 1,000 wineries
to choose from. Impressively, the grape
and wine industries are responsible for an estimated
six billion dollar impact to our state’s economy
every year. And we can all cheers to that. Coming up, I’m taking a tour of
No-Li Brewhouse in Spokane. So let’s try a beer. Alright. Drink it up. Isn’t that great? The Yakima Valley is becoming known
for its premium wine grapes. So today, I’m meeting with
grape expert, Dr. Wade Wolfe to better understand
why this region produces some of the best
wine grapes in the country. Tell me what viticulture
means exactly. It is the study of the culture
of grapevines. Okay, and tell me about
the viticulture of this area, the Yakima Valley. Washington doesn’t have
any natural, native grapes. There are a lot of states;
California, the Midwest, East Coast, have their own
native grape species. Okay. Washington never had any, so in the turn
of the 20th Century, grapes were introduced
into our area here. Also, because there’s never been
any native grapes, or past grape cultivation, we’re also very free of pest
and diseases compared to a lot of
the other wine growing areas. That combined with our nice,
arid sunny weather here, makes it ideal growing
conditions for the wine grapes. So tell me about,
we hear a lot about AVA, right? What does that mean and how does
that relate to this area? So, AVA means
American Viticultural Area, and it is a federally designated
wine grape growing area that was created
in the early 1980’s by the federal government. And so, we are located here
in the Yakima Valley AVA, which was the first one
not only in Washington state, but in the Pacific Northwest. Oh, wow. So, this was done very early on
to designate the Yakima Valley as a premium
wine grape growing area. Wade said that there are
47 different varieties of wine grapes grown in
the Yakima Valley, so I asked him why this area
is such a perfect place to grow premium grapes. The plate tectonics that
created the Cascade Mountains, and that gives us
a rain shadow here. It reduces the amount
of rainfall so it’s an arid
wine growing area. And that combined
with the high light intensity and the warm summers,
creates again, a pest-free, ideal growing conditions here. We have such a diverse
microclimates within this AVA that we can grow essentially
any of the wine varieties that have originated in Europe. We need to go have a glass
of wine sometime, right? I’m gonna do that. Great beer doesn’t just happen. It takes hard work
and dedication. Here at No-Li Brewhouse
in Spokane, Owner John Bryant focuses on quality and community to create beer
that’s a step ahead. No-Li is basically
a community brand. And we have 80 people that live
and work in Spokane and Seattle that all drive this machine
every day. And I hope
in the DNA of our culture is that we are a fabric
of this community. Well, people love your beer,
and the world loves your beer, right?
Because you’ve won some awards. Yeah, I mean this won a medal
at the International Beer Cup, which is really awesome
that it came from Spokane, came out of
the state of Washington, people that all live here
and work here. We truly are Washington Grown. Today, we’re getting
a behind-the-scenes look at what it takes to make
great beer happen. So Kristi,
this is No-Li Brewhouse. You know,
we’re really hands on. You got pipes
and you got hoses and you got passionate people
moving things around. And I’m in heels. And you’re in heels. We’ll let it pass.
We’ll pass on that one. This is a 30 barrel tank. Thirty barrel tank. The equivalent of that
is 60 kegs, so… That’s a lot of beer. Yeah, it’s a lot of beer. And 100 percent of it, all of our ingredients
are from this region. I’d love to take you
up into the brewhouse, the Eagle’s Nest as we call it, Okay. and let you see
how the magic begins. I’ll follow you. Okay, let’s do it. So this process, you have the wort which is
kind of the genesis of beer. We’ve separated out from the
spent grains to the liquid that comes over,
the wort They’ll cook it up, we’ll be adding hops
at certain times of the boil, and in the end,
they create different flavors. From this step we’ll transfer it
to a heat exchanger to cool it down and then
we put it into the fermenter, add yeast,
and yeast creates the magic. Everything we have
is from the region. The hops are from
the Yakima Valley, the water is from
the beautiful Rathdrum aquifer. There’s amazing water, and the barley malt’s
all from this region. One thing that makes the beers
in the Northwest, and really Spokane
have a leg up is, the water that we have
is amazing. And then, the malts that
we have right in our backyard and the hops in our backyard. The hops in our backyard,
yeah. We keep a vibrant
and healthy yeast strain that we try to use actively
and then get a fresh one so that the beer is always
really working hard for you. I like that.
It’s working hard for me. Yes, for you,
yeah, exactly. This is our can line. You basically get the can
with no lid. Okay. They come down the rinser
so they’re sanitized. Then they go through a CO2 shot. CO2 keeps air out. Air is the enemy of really,
really fresh beer. It has a five head filler, so all five cans are filled
at one time. It makes a right hand turn and
it seams on a lid really quick. They stack them on that pallet, they’ll run them next door
to the cooler, and within two hours,
that is picked up, taken to our distributor,
and to a grocery store. So let’s try a beer. Alright. Drink it up. This is a little
Wrecking Ball Imperial Stout. That’s really good. Isn’t that great? Every morning, you know,
first thing in, we do sensory. Every single day. And sensory means
you’re tasting it. You’re actually
tasting that beer, you ‘re popping that can
off the line, and you’re trying to see
in that part of the process, are we holding up
the goodness of that beer? Are we losing something
along the way? And that’s kind of
the magical part of really making it special. You know,
an interesting stat is in 2012, about 98 percent
of all the beer in Spokane was made from some other city,
some other state, or some other country. Today, that number is pushing up to 20, 25 percent
that’s all locally created, locally purchased,
made in Washington, and enjoyed in Washington
by Washington customers. A lot of love
goes into that beer. A lot of love. Tomás and I are in The Kitchen
at Second Harvest food bank in Spokane and we are joined
by Laurent Zirotti the chef and owner
of Fleur de Sel. Thank you for joining us. It’s a great pleasure
to be here today, thank you. Yeah, taste testing
which is a great job. It is. Not bad,
could be worse. I could do that every day. Right, exactly. So, Allrecipes.com is where
we found these recipes that we’re featuring here
on Washington Grown. And this one is Chocolate Beer Cupcakes, so best of both worlds,
right? Yes. Love desserts, love beer,
here we go. Chocolate and beer. And whiskey. And whiskey, yes,
so let’s explain. So this is from “Meow the Cow”, and these cupcakes are made from
scratch with stout beer, filled with an Irish
whiskey-chocolate filling, topped off with
some Irish cream icing. Whoo. That sounds good and rich. There’s some flavors. Yes. And so, for our recipe,
we’re gonna use No-Li Porter. So No-Li here in Spokane,
we love them. I have a huge sweet tooth,
you know. Bring it on. Well,
what are we waiting for? Let’s do it. Alright, well Laurent can’t
hardly contain himself. I can not.
I can not, I’ve got to… Anytime is a good time
for a cupcake, right? Right. I know. Mmmm, oh man. Yeah, that’s good. That ganache inside
is really rich. Oh my god,
it’s so good. Oh, man. I didn’t see the inside. Right,
once you get into that. I just hit the inside! That’s fantastic. He’s in heaven. Oh yeah. And that Irish cream is so perfect
mixed with all these too. It’s so good. Oh man. Breakfast, lunch, dinner. And dessert. And dessert. Kim said that she actually
made it into a two layer cake instead of cupcakes,
and so she put, she filled the layers with the
Irish cream frosting and then she put
the chocolate ganache on top. Oh, what a great idea. Cover it, yep. If you put a little more cream and less chocolate
in that ganache, you could have a nice icing
on it. A nice pretty layer. Exactly.
It wouldn’t be that hard. So it would be a perfect
chocolate cake instead of a cupcake. Right. Make it a chocolate cake,
a birthday chocolate cake We like this.
This is portable. I can put at least three
in my purse. Take ’em with me. Oh, we’ll watch,
we’ll watch you. There’s a few in the back,
we’ll see what happens to them. This would be a great thing
for St. Patrick’s Day. Oh yeah,
that’s a great idea. Yeah, absolutely. Beer and whiskey and chocolate cake. In a cupcake. And serve it with another
No-Li Stout right next to it. There we go. Cheers. Love it, love it. To get the recipe for these
Chocolate Beer Cupcakes, visit wagrown.com Whether you’re enjoying
that nice, cold beer or pouring yourself
a glass of spectacular wine, it might have just had it’s
start here in the Yakima Valley. That’s it for this episode
of Washington Grown. We’ll see you next time.

Stephen Childs

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