Participants (in order of appearance)
HARRY CHAN, immigrant, baker, entrepreneur
“We start at four thirty in morning. We close at six thirty at night now. So, we are every day, with the preparing or cooking or steaming.”
Discover the history of a famous San Francisco Chinatown bakery.
WADDIE MITCHELL, Cowboy Poet
“I'd hear these old stories that cowboys, that worked for my dad on his ranch, and they were constantly entertaining themselves with their stories of guys they knew, or outfits they'd been on. Every once in a while, one of them would recite a poem. Their rhymes were very impactful on me.”
SARRAH MULLINS, equestrian and educator
“We start everyone from basics of someone who's never been around horses, how to work safely around the horses, how to lead them, brush them, that kind of thing, all the way up through international competition.”
At Meadow View Farms in Nevada, they don’t just like horseback riding, they love it.
FIONA ROBINSON, ghost tour guide
“Folklore is good, people like folklore, it is an important part of communities. But we want to make sure that, if we are telling folklore, what is the truth behind the folklore. Where did it come from? I do it so we can be as honest to our customers as possible.”
Some say in Salt Lake City you can still meet “spirits” from the past.
LEE MEIER, Marketing Director, Iowa 80 Group
“My grandfather, Bill Moon, loved truck drivers and he loved the trucking industry. He just thought it was really unique and it is uniquely American. And he wanted to create a place where truck drivers could come and have anything they needed, anything they wanted.”
The Iowa 80 Truckstop is a world unto itself, a welcome break from long distance driving.
KEVIN RICHARDSON, professional driver
“I'm a truck driver. I've been driving now for like; I guess about 38 years or so. Hauling steel, you know, I use the Ohio Turnpike on a regular basis, just about five days a week. So I have good experiences. it's not bad at all. Plenty of rest areas, good food. So it's a pretty good road to travel.”
R.J. SAPONARI, tow truck driver
“ I was driving my tow truck one day and I had a person get into an accident, three or four car lengths in front of me. I ended up using the tow truck to block the lanes of traffic so it wouldn't get hit again, and then I ended up stopping the bleeding, before paramedics arrived on scene.”
STAFF LT. RICHARD REEDER, Ohio State Highway Patrol
“You have to be ready because the next second, you could go from ‘I don't have a call for service’ to ‘someone's fighting for their life,’ because they just rolled their car over, or crashed their car. It's imperative that you keep that focus throughout the night.”
CHIEF BRIAN RICCI, New Jersey volunteer firefighter
“There's a lot of stuff that comes through the town that we don't know about. We're not really told about any of it. Truck traffic has obviously increased over the years. Freight, all that. We deal with a lot of unknown tractor trailers, you know. What's in them? Have they rolled over? Has that spilled? What kind of hazard does that present?”
JOSE GOMEZ, restaurateur
“Dominican food is a mixture actually of Taino, which is Indian, the original people from the Dominican Republic, Spanish and African. So, it's a very unique mixture of flavors. Very seasoned flavor. Not spicy, but very seasoned and it's very fresh, always, and very local.”
Immigrants from the Dominican Republic have established a culinary outpost in New York City.