Town and Country: Hitting the Heights
Season 7 Episode 705 | 26m 5sVideo has Closed Captions
Glazy Susan doughnuts. Climbing Mt. Monadnock. Sauces from Wozz! Kitchen Creations.
Amy Traverso visits Worcester, Massachusetts, where she meets the owners of the doughnut shop Glazy Susan. Then, from Mount Monadnock, Richard Wiese highlights everything you should pack in your backpack for a climb, particularly in winter. And in Bethlehem, New Hampshire, meet the owners of Wozz! Kitchen Creations and explore what makes their spreads and sauces so special.
Problems with Closed Captions? Closed Captioning Feedback
Problems with Closed Captions? Closed Captioning Feedback
Weekends with Yankee is presented by your local public television station.
Distributed nationally by American Public Television
Town and Country: Hitting the Heights
Season 7 Episode 705 | 26m 5sVideo has Closed Captions
Amy Traverso visits Worcester, Massachusetts, where she meets the owners of the doughnut shop Glazy Susan. Then, from Mount Monadnock, Richard Wiese highlights everything you should pack in your backpack for a climb, particularly in winter. And in Bethlehem, New Hampshire, meet the owners of Wozz! Kitchen Creations and explore what makes their spreads and sauces so special.
Problems with Closed Captions? Closed Captioning Feedback
How to Watch Weekends with Yankee
Weekends with Yankee is available to stream on pbs.org and the free PBS App, available on iPhone, Apple TV, Android TV, Android smartphones, Amazon Fire TV, Amazon Fire Tablet, Roku, Samsung Smart TV, and Vizio.
Providing Support for PBS.org
Learn Moreabout PBS online sponsorship>> NARRATOR: This week on Weekends With Yankee, senior food editor Amy Traverso visits Worcester, Massachusetts, where she meets the husband and wife duo running the donut shop Glazy Susan.
And then it's a trip to American Vinegar Works, where she picks up some artisanal vinegar.
>> TRAVERSO: It's like you're smelling back in time.
Because this?
(sniffs) I'm smelling the original product.
>> Yes.
>> TRAVERSO: But then I'm tasting the future.
>> Absolutely.
>> NARRATOR: And with that in hand, she heads to the restaurant deadhorse hill, where executive chef Jared Forman shows us how to cook pork katsu curry.
>> TRAVERSO (chuckling): Mmm.
Mmm.
It is so good.
>> So good, right?
>> NARRATOR: Then it's off to southern New Hampshire for adventurer Richard Wiese's journey up famed Mount Monadnock, joined on the trek by Everest climber Paul Giorgio.
>> Everybody has an Everest, and Monadnock might be their Everest.
This might be the only mountain in the world they climb.
It's a special thing.
>> NARRATOR: Finally, we make our way to Bethlehem, New Hampshire, to meet the owners of Wozz!
Kitchen Creations, and explore the flavors and techniques that make their spreads and sauces so special.
>> Food, entertaining, being with friends, like, that's kind of who we are, and it's kind of, like, what we're always striving for.
>> NARRATOR: So come along with us for a once-in-a-lifetime journey through New England as you've never experienced it before, a true insider's guide, from the editors of Yankee magazine.
Join explorer and adventurer Richard Wiese, and Yankee senior food editor Amy Traverso, for behind-the-scenes access to the unique attractions that define this region.
It's the ultimate travel guide from the people who know it best.
Weekends With Yankee.
>> Major funding provided by... ♪ ♪ >> Massachusetts is home to a lot of firsts.
The first public park in America.
The first fried clams.
The first university in America.
The first basketball game.
What's first for you?
♪ ♪ >> Series funding provided by the Vermont Country Store, the purveyors of the practical and hard to find since 1946.
>> The Barn Yard, builders of timber-framed barns and garages.
>> And by American Cruise Lines, exploring the historic shores of New England.
>> TRAVERSO: Today we're in Worcester, Massachusetts, New England's second-largest city, and home of the iconic lunch car diner, the triple-decker apartment building, and a number of colleges and universities.
The city is seeing a real population boom, and one of the things that's drawing young people to the city is its incredible food scene.
Today, we're going to be talking with some of the makers and chefs who are really putting Worcester on the map.
And I'm going to start with donuts, because it's the morning, and that's what you do.
We're going to be going to the wonderful Glazy Susan's, where they make donuts from scratch.
Mmm.
Okay, I got-- I got a selection.
So I have ube brownie, which is like a sweet potato, mocha caramel, Vietnamese coffee, pecan pie, mochi, and tres leches.
And the people who make this donut magic are sitting right here, Joe and Susan Skrzek.
Hey, guys.
>> Hey.
Good morning.
>> Good morning.
>> TRAVERSO: How are you?
>> Good, how are you?
>> TRAVERSO: Well, I'm having a really good morning now, thanks to your donuts.
>> I bet, yeah.
(laughs) >> TRAVERSO: Your donut inspiration came from kind of far away at first, is that right?
>> That's right.
Um, it, it started on a trip to Los Angeles... >> TRAVERSO: Mm-hmm.
>> ...in 2015.
And that was really our first experience with, uh, bacon on a donut or... >> TRAVERSO: Right.
>> Cereal.
>> You know, the cereal on a donut.
>> TRAVERSO: Yeah.
>> You know, we kept coming back home to Worcester... >> TRAVERSO: Right.
>> ...and realizing we don't have that from-scratch specialty donut experience here.
>> TRAVERSO: Right.
>> And eventually we said, "You know what?
Let's do it ourselves."
We had an opportunity here at the DCU Center to open.
>> TRAVERSO: Mm-hmm.
>> Um, and we took that opportunity.
>> TRAVERSO: Wow.
>> And it's been two-plus years now.
>> Two-plus years, yeah.
>> TRAVERSO: Wow.
>> In this space.
And it's just been going really well.
>> TRAVERSO: That's so great.
What did you see was the distinction between a great donut and a not-so-great donut?
>> You know, we wanted to focus on artisanal methods.
>> TRAVERSO: Mm-hmm.
>> And making from scratch, using quality ingredients, and really using local ingredients as much as possible.
That was really sort of one of the pillars that we built our, our business and our brand off of.
>> TRAVERSO: What has it been like for you to specifically open this business in Worcester?
>> We sensed a change in the Worcester dining scene.
We thought it might make sense to have our style of donut shop... >> TRAVERSO: Right.
>> ...fit into this dining scene.
>> TRAVERSO: Yeah.
Thank you so much for having me, and thank you for these delicious treats.
>> Absolutely.
>> Thank you.
>> Thanks for coming.
>> NARRATOR: Amy's next stop is American Vinegar Works, an award-winning company that makes small-batch vinegars used in cooking and cocktails.
>> TRAVERSO: Hey, Rodrigo.
>> Hey, Amy, how are you?
>> TRAVERSO: It's so nice to see you.
>> Yeah, thanks for coming out to Worcester.
>> TRAVERSO: Well, I'm so happy to be here.
>> It is awesome.
We have a great art scene, great food scene.
>> TRAVERSO: Yeah.
>> And, of course, great vinegar.
>> TRAVERSO: How did you make vinegar your thing?
Why vinegar?
>> Yeah.
You know the beer road trips that we take, where you go to a microbrewer, go to a cidery, even make it out to a winery.
>> TRAVERSO: Yes.
>> It just hit me, I was like, we make such, such great craft alcohol in the U.S. >> TRAVERSO: Right.
>> But we make such poor vinegar in general.
>> TRAVERSO: Yes.
>> Alcohol is directly connected to vinegar.
I thought, I want to use better vinegar, so I'm going to make some more vinegar.
>> TRAVERSO: I see this beautiful array of casks.
What are these about?
>> After slow fermentation, we then barrel age all of our vinegars.
>> TRAVERSO: Mm-hmm.
>> These are actually old rye whiskey barrels.
>> TRAVERSO: Wow.
>> So they're American oak, and they come to us from Hillrock Distillery, which is over the border from Mass in New York.
>> TRAVERSO: Okay.
Well, I would love to learn more about what makes your vinegar so special, so can we go through the process?
>> Yeah, absolutely.
>> TRAVERSO: Okay.
>> I'll show you the equipment.
>> TRAVERSO: Great.
>> So... >> TRAVERSO: Wow.
>> This is our vinegar works, the real production part of... >> TRAVERSO: Right.
>> Of, uh, of the Vinegar Works itself.
This is the vinegar fermentation system that we revived, and we actually got this from the National Library of France.
>> TRAVERSO: Oh, wow.
>> So, there's this special method, it's called, like, the "drip method" or the "German method."
>> TRAVERSO: Okay.
These machines, however, don't exist anymore.
>> TRAVERSO: Right.
>> So, starting in the mid-1900s, everybody went ultramodern.
>> TRAVERSO: Uh-huh.
>> And they now make vinegar in about two days.
Uh, we took a step back in time... >> TRAVERSO: Right.
>> Recreated these machines and actually partnered with Boston University and the University of Maine to recreate these prototypes.
>> TRAVERSO: Wow.
So, what does it mean when you say drip method?
>> Yeah, so, the way you make vinegar is you need heat, you need oxygen, you need bacteria, and you need time.
The more oxygen you expose... >> TRAVERSO: Right.
>> ...the alcohol to... >> TRAVERSO: Uh-huh.
>> ...the faster the bacteria can eat the alcohol and turn it into vinegar.
>> TRAVERSO: Okay.
>> So, by dripping, like a little shower drip... >> TRAVERSO: Uh-huh.
>> You're exposing each of those air drips... >> TRAVERSO: Yeah.
>> To more oxygen around it.
Then it drips onto a bed of wood chips, porcelain, different media.
So they're getting even more oxygen.
>> TRAVERSO: Okay, right.
>> And this makes the vinegar production faster, right?
>> TRAVERSO: Right.
>> Now, they've taken that a bit to an extreme, and, as I mentioned, it's two days for fermentation.
Our method takes about two months to ferment and then an additional four months in those wood barrels.
>> TRAVERSO: Right.
So what are some of the local alcohols that you use to make the vinegar, and how do they taste different from each other?
>> In Massachusetts, New England, we get all of our ciders.
>> TRAVERSO: Mm-hmm.
>> So Pony Shack Cidery... >> TRAVERSO: And that's hard ciders?
>> Hard ciders, yep.
Beers.
>> TRAVERSO: Uh-huh.
We actually do Mayflower.
>> TRAVERSO: Uh-huh.
>> That is their porter down from Plymouth, as well as Harpoon... >> TRAVERSO: Okay.
Cool.
>> Which is right outside of Boston, and they will do our IPAs.
>> TRAVERSO: Right.
We have a really fun new honey vinegar through honey that is sourced for us by The Best Bees Company, which is in Massachusetts.
>> TRAVERSO: Cool.
>> And does a bunch of research around bee health.
>> TRAVERSO: So this is the modern tech.
But right behind me, I'm noticing something that looks a lot more old-school.
>> Yes.
So you are meeting Leaky Leroy here.
>> TRAVERSO: I love Leaky Leroy.
>> Yeah!
And we call him Leaky Leroy.
He's actually an old foeder, which is just a word for a giant barrel, basically.
>> TRAVERSO: Oh, okay.
>> And he comes to us from Cognac, France.
>> TRAVERSO: Wow!
>> So, the vinegar in here is about three months old.
>> TRAVERSO: Okay.
>> So, short of our normal aging period.
>> TRAVERSO: Right.
But if you'd like to take a taste... >> TRAVERSO: I'd love to.
Yeah.
>> Okay.
Just know it is not mellowed to the point... >> TRAVERSO (laughing): Okay.
>> that we would bottle it.
But I will say, it is-- it has a lovely, lovely nose, um, which is dangerous, because you think it's going to be very sweet.
>> TRAVERSO: Right.
>> And you might be inclined to take a chug.
So.
>> TRAVERSO: Okay.
>> Just take a sniff.
>> TRAVERSO: Sniff.
>> You'll be able to smell some honey notes in there.
>> TRAVERSO: Oh, yeah!
>> It's just pure apple cider vinegar in here.
>> TRAVERSO: Mmm.
Oh, I love that.
I love it.
It's like-- this is the cool thing-- it's like you're smelling back in time.
'Cause this-- I'm smelling the original product... >> Yes.
>> TRAVERSO: But then I'm tasting the future.
>> Absolutely.
We just have a wide range of vinegars and vinegar applications.
>> TRAVERSO: Yeah.
>> Including cocktails.
>> TRAVERSO: Okay, so, what are we going to be making?
>> I thought we would start at the beginning.
>> TRAVERSO: Ah-ha.
>> Which is with a Switchel.
>> TRAVERSO: That's like a classic New England... >> Super classic.
>> TRAVERSO: Yeah.
>> Between Vermont, and even in New York sometimes, Haymaker Punch, because people... >> TRAVERSO: Yes.
>> ...used to drink these to hydrate while they were collecting hay.
This is just water with freshly grated ginger.
We then take our vinegars, and this is a brand-new vinegar for us.
>> TRAVERSO: That's gorgeous.
>> A maple cider vinegar.
>> TRAVERSO: (gasps) Yum!
>> So apple cider with maple syrup, and then a little bit more of Vermont.
So, maple syrup or molasses.
>> TRAVERSO: (gasps) So pretty.
>> So, let's see what you think.
>> TRAVERSO: Okay.
Well, cheers.
>> Cheers, Amy.
Thank you for coming.
>> TRAVERSO: It's so refreshing.
>> So refreshing.
>> NARRATOR: With vinegars in hand, our next stop is the restaurant deadhorse hill, located in Worcester's CitySquare, where Amy will learn how to make pickled vegetables and a signature dish, pork katsu.
>> TRAVERSO: Hey, Chef Jared.
>> Well, hello.
>> TRAVERSO: Hi.
Good to see you.
>> Good to see you.
>> TRAVERSO: So, I brought you a couple of vinegars from Rodrigo at American Vinegar Works.
>> Awesome, I love that place.
>> TRAVERSO: So what are we gonna be making today?
>> All right, so we're going to be doing a Japanese curry and a quick pickle.
Some squash and apples in the curry.
>> And then also, for the pickles, whatever vegetables you have on hand, you're just gonna be able to pickle.
We're lucky that we have really awesome vinegar.
But you can do it with any vinegar you want, and the ratio is super simple.
>> TRAVERSO: Okay.
But it's going to be a four to two to one to half ratio.
Right?
>> TRAVERSO: Okay.
Okay.
>> We're going to start with some sugar.
So this is going to be our... >> TRAVERSO: This is the four?
>> One.
>> TRAVERSO: Oh, this is the one.
>> TRAVERSO: And then salt.
>> Salt.
And then I'm going to do four ounces of water.
>> TRAVERSO: Okay.
>> We're gonna take our really beautiful rose wine vinegar, and we're gonna do two ounces of that.
>> TRAVERSO: Okay.
>> And that's gonna, that's gonna ensure that it's just the right amount of sweet.
>> TRAVERSO: Right.
>> Everything gets seasoned from the salt.
And then all we do is bring this up to a boil.
>> TRAVERSO: Okay.
>> Yep.
>> TRAVERSO: So this is a pork, uh, katsu, right, which is fried pork?
>> Pork katsu, yeah, which is a cutlet.
So I temp my pan.
I put it in about 350 degrees.
>> TRAVERSO: Right.
>> Which is going to make it super nice and crispy.
>> TRAVERSO: So, a katsu curry usually comes with sort of a-- a brownish curry sauce.
>> Yeah.
This is a puree of some of those apples... >> TRAVERSO: Ooh.
>> And the honeynut squash.
>> TRAVERSO: Oh, I love honeynut squash.
>> Turmeric.
Um, there's some cloves, some cinnamon, chilies, garlic powder, onion powder.
What I feel like it's lacking, because it's pretty sweet from the... >> TRAVERSO: Right.
>> The squash is real sweet.
It needs a little zip.
And the zip is going to be from the maple cider vinegar.
(laughter) Traditionally, on a, on a katsu curry, you'd serve it over rice.
We're going to do it over pomme puree.
>> TRAVERSO: Ooh.
>> Or mashed potatoes.
So, meaning it's, like, super smooth.
>> TRAVERSO: Yeah.
>> These are radishes that-- that we did yesterday.
>> TRAVERSO: Okay.
>> And see how translucent?
>> TRAVERSO: Yeah, beautiful.
>> And crazy those look?
And these are just from today.
I like to use a little slotted spoon to do the... >> TRAVERSO: Nice.
>> Okay.
And we can use all of these pickles, >> TRAVERSO: Yeah!
>> Because now this, this pickle will be a little different in texture than this one.
>> TRAVERSO: Right.
>> All right, so, uh, we're just gonna start plating.
Take the sauce, right on top.
>> TRAVERSO: Wow.
>> Great.
And now we're just gonna garnish with our pickles.
>> TRAVERSO: Mm-hmm.
It's like a fall color palette.
>> So nice.
And then I'm lucky enough to have some, some microgreens.
>> TRAVERSO: Nice.
>> This is, uh, chrysanthemum... Or the Japanese would call it shungiko.
But, yeah, I think that looks really pretty.
>> TRAVERSO: That is really pretty.
>> Yeah.
And it's actually pretty simple at the same time.
>> TRAVERSO: It is!
>> All it is, it's a pork cutlet >> TRAVERSO: Right.
>> Over mashed potatoes >> TRAVERSO: Right.
>> With some sauce.
It's like gravy, except we just called it a little something different.
>> TRAVERSO: Okay.
>> Looks good.
>> TRAVERSO: Look at that!
>> Ready?
>> TRAVERSO: Yeah.
(chuckling): Mmm.
Mmm.
>> Curry all over my face, right?
>> TRAVERSO: You are underselling it.
It is so good.
>> So good, right?
But now I'm going to say, "Okay, I got all that rich stuff on my palate.
I'm gonna grab a pickle."
>> TRAVERSO: Mm-hmm.
>> It's a palate cleanser.
>> TRAVERSO: Mm-hmm.
Well, I've had such a good day in Worcester.
I'm so excited about its present and its future.
Thank you for bringing your talents here, and thank you so much for having us here today.
>> Thank you for showing everybody deadhorse hill.
>> TRAVERSO: Yay!
Cheers.
All right, I'm gonna get another bite.
>> Please.
Take it home.
(laughter) >> NARRATOR: In southern New Hampshire, Richard visits Mount Monadnock, the mountain that stands alone.
This imposing beauty towers 1,000 feet higher than any other peak in the area.
>> Oh, good morning.
>> WIESE: Hi, I'm Richard.
>> I'm Will, nice to meet you.
You're coming here for a hike today?
>> WIESE: Absolutely.
I've heard that this is one of the most climbed peaks in the world.
>> Yeah, it's one of them.
Any nice weather weekend, we, uh, we can totally fill up our parking, and we've capped the number of people who can hike on a given day.
We used to just pack everybody in who came, and it was just crazy crowded up there.
And, you know, as you're hiking today, you'll see a lot of signs on the trails of overuse and erosion.
And so capping the number of people who can hike is what we did.
So that people don't have to make that two- or three-hour drive to get here and then get turned away, we also came up with this reservation system, so that you can know before you leave your home that you've got a spot.
>> WIESE: Any last-minute advice?
>> I think my advice to everybody on this mountain is just don't have your, have your mind set on the top, and don't go up anything you don't want to come back down again.
>> WIESE: All right.
That's always good advice on all mountains.
Thank you very much.
>> Have a great hike.
>> WIESE: Okay, thank you.
>> Take care.
♪ ♪ >> I'm Kamryn Call.
I am a mountain patrol ranger here at Monadnock State Park.
On a good day, it involves just going around the mountain just patrolling the different trail heads, making sure people have water, food, and everything.
On a not-so-good day, it involves giving out medications, splinting people if they have leg injuries, carrying them off the mountain if necessary, and, if really necessary, landing a helicopter.
I grew up around here my whole life, so I've been coming here for years.
Um, so I used to pass the rangers all the time when I was little.
I think my favorite thing about coming up to the summit is, like, I feel so far away from the ground, and just feel so at peace.
I think to really enjoy this mountain, you need to come prepared for it.
I think a lot of people come just prepared for a little walk, and that's not what it is.
It's certainly a climb.
So to really enjoy it, you got to come with a backpack, with food, with water, with proper shoes, and layers and stuff like that.
Um, and I think, if you come prepared, you'll get the most out of it, and you'll have a really good time.
>> NARRATOR: Richard is joined on his climb by his friend, Paul Giorgio.
Paul's a seasoned climber, holding the record for climbing Mount Everest the most number of times without oxygen.
>> WIESE: You're a guy who goes to Everest.
So the fact that you come here to Monadnock, there must be an attraction.
>> Yeah, it's actually one of my favorite mountains.
It's close by to my home.
It's a straight-up mountain, and this can be done in less than a day, easily.
That's why I choose this one.
>> WIESE: What was the progression that got you to Mount Everest?
>> Uh, this mountain, actually.
Monadnock.
And from there, I did a trek to base camp to see what the altitude would do to me.
Then I decided I can go up.
I've done seven expeditions.
I got four summits.
Basically all my summits have been without oxygen, all my climbs have been without oxygen.
I got... the three of those climbs, we specifically stayed away from the summit.
We were very close, and I just chose not to go to the summit.
>> WIESE: I know there's a saying in mountaineering that the summit is optional, but getting down is mandatory.
>> Yeah, it's-- that's absolutely it.
Summit is optional, and people are knocking me because I didn't summit the other three times, and it didn't make a difference.
It's just another notch.
Getting down in one piece is most important.
>> WIESE: What's your fondest memory of Monadnock?
>> Climbing with a bunch of friends and just making it up to the summit.
And we actually got this woman up here, she never even climbed out of bed without making it an event, so she got up here, and it was the biggest joy.
And everybody has an Everest.
And Monadnock might be their Everest.
This might be the only mountain in the world they climb.
So, never knock someone who does this.
It's a special thing.
>> WIESE: I know you're a Red Sox fan, so tell me about one special climb that you had your sort of tribute to the Red Sox.
>> Back in 2000, I, uh, put the Red Sox cap on the summit.
That was all about trying to break the Curse of the Bambino, and it was only my little personal thing; it just took off like a wildfire.
>> WIESE: Should we, um, continue?
>> How far into the climb are we?
>> So, we're just past halfway, and we've reached what we call First View.
Um, so this is the first spot where you get a great view of how far you've hiked.
>> WIESE: Wow.
It's spectacular, actually.
Um, I have to admit, there were sections on there, the scrambles, that, you know, I needed three points of contact, and that my heart was racing.
So, how does the next half sort of, uh, look for us?
>> So, we only have one section that's really difficult left.
That's actually our hardest section.
We call it the Chute.
So it's a bit of a rock scramble between rocks.
But after that, we pop out on Three Quarters Ledge, which is nice, gradual, um, pretty much flat.
You can take in the great views.
And then, after that, it's just the slab climb to the summit.
So, I think it's a little bit easier in the last half.
>> WIESE: You know, it's starting to get a little chilly.
I think I'm gonna throw my jacket on.
I'm glad it's not that cold where I can't use my hands, because sometimes you get in these winter conditions, and when you start-- can't feel your fingers, the simplest of things becomes really tough.
Okay, there we go.
Much better.
Hey look, there's a little snow up here, huh?
>> Yes, little snow squalls.
♪ ♪ >> WIESE: We're getting close.
I'm feeling a peak somewhere around here.
♪ ♪ (wind blowing) >> WIESE: There?
>> Made it to the summit!
>> WIESE: Nice.
Nice.
>> Nice job.
>> WIESE: Good climb.
>> WIESE: Thank you so much.
>> You're welcome!
>> WIESE: This was awesome.
I wasn't sure what to think when I started up Monadnock, because I've heard so many people talk about it, and you read that it's one of the most climbed mountains in the world.
But I have to admit, the experience actually exceeded my expectations.
And I think one of the reasons is that when you are in New England, and you have the ability to be above the tree line, and have this kind of 360 view, it's something special.
And I think it's one of the simple joys that the outdoors brings to you; that anybody, you know, whether you're rich or poor, young or old, can come here and have a world-class experience.
So, Monadnock, it's, uh, it's now turning into a special place for me.
♪ ♪ >> NARRATOR: Heading north to New Hampshire's White Mountains, we stop in Bethlehem to visit Warrick Dowsett and Ashley Thompson, the husband and wife team behind Wozz!
Kitchen Creations, whose ambitious lineup of savory spreads and cooking sauces have earned international acclaim, as well as a 2021 Yankee magazine Food Award nod.
>> My name is Ashley Thompson.
>> And I'm Warrick Dowsett.
But everyone calls me Wozz.
And we are the owners and creators of Wozz!
Kitchen Creations, which is a gourmet line of condiments, cooking sauces, and vinegars.
>> NARRATOR: Wozz and Ashley got a lot of their inspiration for their business having traveled the globe.
And Wozz worked for years on luxury yachts, serving up four-star cuisine to royalty and other adventurous souls.
>> We lived in Europe, lived in Australia, so a lot of the travel that we've done, and we've had a lot of, like, food experiences.
And so food has really, in the last ten, 15 years, really become such a big part of my life.
>> I got to sail the Atlantic, uh, four times, all of the Caribbean, sort of as far east in Europe as Turkey and Croatia and Greece.
I mean, just being able to step off in a port you'd never even considered you were going to be in, and, and then explore what was to offer, what was in season, um, and then bring it back to the boat and try and make it work for you.
Originally, I think the vision was basically a wrap, salad, you know, restaurant, but it was always about the condiments, the sauces, and to get your palate going, not just your usual sort of, you know, relish or mustard and that sort of thing.
>> So, after I traveled and was in Europe and Australia and came back, it was kind of like you go back in the stores, and you're like, we can offer more.
And just being able to, to come back to New Hampshire, come back to the White Mountains, and make these products that are just so diverse.
And I think people are expecting more.
You know, I think people, they have more diverse palates.
We're making a wild blueberry maple walnut compote.
And then we're also going to be making a North African chermoula cooking sauce.
>> There're very different ways to make one.
So we're going to roast off the nuts with the blueberries, infuse it with a red wine, and the rosemary gets infused into the syrup, basically.
And then we pull it all together and finish it off.
And then the chermoula is more the layered thing.
It starts with spices.
It's got to go-- it's got a lot of acid, it's very sour, and we'll be layering, and then finishing it with fresh herbs, and then getting them in the bottle.
A lot of times it's like, what are we eating?
What are we loving?
What do we want to share with our customers?
The Wozz!
is all of that, you know, combined.
It's the travel, the freedom, the experiences, like food, entertaining, being with friends.
Like, that's kind of who we are, and it's kind of, like, what we're always striving for.
You know, our goal isn't just to be this massive chutney factory.
It's to be able to, you know, have this lifestyle, and make these quality products.
>> NARRATOR: For exclusive video, recipes, travel ideas, tips from the editors and access to the Weekends With Yankee digital magazine, go to weekendswithyankee.com and follow us on social media, @yankeemagazine.
Yankee magazine, the inspiration for the television series, provides recipes, feature articles, and the best of New England from the people who know it best.
Six issues for $10.
Call 1-800-221-8154. Credit cards accepted.
>> Major funding provided by... ♪ ♪ >> Massachusetts is home to a lot of firsts.
The first public park in America.
The first fried clams.
The first university in America.
The first basketball game.
What's first for you?
♪ ♪ >> Series funding provided by the Vermont Country Store, the purveyors of the practical and hard to find since 1946.
>> The Barn Yard, builders of timber-framed barns and garages.
>> And by American Cruise Lines, exploring the historic shores of New England.
♪ ♪ ♪ ♪
Support for PBS provided by:
Weekends with Yankee is presented by your local public television station.
Distributed nationally by American Public Television