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Sweet Tears of Joy

Sweet Tears of Joy

Quest for the Fest - Sn 1/Ep 4Quest for the Fest - Sn 1/Ep 4

Watch these together.. but maybe don't try to eat them. This week, Amy Shuster is at the Warkworth Maple Syrup Festival and then heads to Zibelemärit — The Onion Market & Festival in Bern, Switzerland. It's so great you'll cry!

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Transcript

- Hey everybody, I'm Amy Shuster, and I am here in Bern, the capital city of Switzerland, for the Zibelemaerit, the Onion Festival. This is where people come to celebrate and enjoy all things onion. It's the oldest onion festival in the world and people come by the busload. I can't wait to explore everything that the market and the city of Bern have to offer. Come with me as I take you on a tour through some of the most popular festivals in the world, where people from all over indulge their senses in a celebration of local treats and time-honored traditions. You with me? Let's do it. This sprawling outdoor market has been taking place right here in the city center for centuries. Zibelemarit literally translates to mean the onion market. Every fourth Monday in November, they all come together and celebrate the onion. The market officially opens bright and early at 6 a.m. However, visitors begin to arrive as early as four, before the hustle begins. Bernese farmers bring around 50 tons of onions and garlic into the federal capital, setting up 700 onion stall stands on the Bundesplatz square. Wow, so many onions. These are gorgeous. And these flowers are beautiful. - My mother makes it by self. - [Amy] Oh, I love it. - Have a little stack as well. - Over the fro, it fits! It fits! Ah, these are so cute. These are adorable. Moose and elk and witches and grandmas and little Santa Clause people. - Since 35 years, I'm here. - 35 years. - [Woman] Yes. - Hi. - Hi. - These are so beautiful. - Thank you. - Do you guys make these? - Yeah, the grandparents and the parents did it. - They did it. - He just take it and... - So it's just a family tradition. - And the son is doing it right now too. - Four generations of onion makers. - This is for you. - For me? - Yes. - Oh, thank you, oh. This market's starting to get really crowded, what time is it? Yep, 6 o'clock, there's the bell, I was warned. The market is officially open. More to see. Hi. - Hi. - Wow, these are cool. So they're a mixture of onion and garlic. These are beautiful. How long have you guys been here? - My father's father started in 1958 here. - Is there anything that you recommend I should check out or try or eat? - You have to take a gluhwein. - Gluhwein? - Yes, that's a hot beverage with wine and tea. - Okay, awesome. Yeah, I've seen people-- - And you have to try garlic bread. - Garlic bread. - Yes, go in there. That's a must, that's really a must. - [Amy] Awesome. Onion clocks, 'cause we're in Switzerland, after all. Onion people, this festival is full of them. That one's me, that one's me, yeah. Oh, it's hot too, awesome. Mmm. I'm about to get the wine that everybody's been talking about and drinking. A . It worked! My German is getting better. Swiss German. Oh, it's so nice and spicy, it's basically a mulled hot wine made with lots of different spices and delicious things. Ah, I've made it to the garlic stand. I smelled you a mile away. - That's our goal. - Awesome. Well, garlic is onion's second cousin. - If you like, you can try all of them, garlic in vinegar and oil. - Yes, please. - This is the mild one and this is the spicy one. - Mild to spicy. - You like spicy? - Sure. - Okay, take the first one. - Okay, here we go. - Oh. You weren't kidding. That is garlicky. - Now you have to put my garlic hat, because you have tried my spicy one. - This is all I've ever wanted. - You make good public relation for us. - They've officially made a garlic out of me at the onion festival. So everyone's been telling me I need to get the garlic bread. - Yes, I can make you one. - Can I try it? This is very good, I love this. - 30 years of research, so that's the final product. - Outside the festival limits, the city of Bern offers so much to see, so I decided to take a tour. Bern is the fourth largest city in Switzerland, and it's also the capital city. Bern is which means bear. Located in the center of Bern is the old town, and in 1983, it became a UNESCO World Heritage Site, making tourism a big business. Bernese are a miss of Swiss German and Swiss French, and the Swiss are mostly known for their impeccable taste along with their obsession with time and precision. I'm so lucky to be up here right now. The Swiss are also world renowned for their rich chocolate and cheese. Famous for the art of chocolate making, I couldn't resist, and I found myself in the shops, buying up all the chocolate and asking to see the cheese wheels. After all, Switzerland is home to 450 varieties of cheese. Bye. While touring the city, I came across the cathedral at Munsterplatz. The spire is the tallest in all of Switzerland, with hundreds of steps up to the top. Did you know that Bern is ranked among the world's top ten cities for the best quality of life? And after touring, shopping, and eating in this charming medieval city, I believe it. At restaurant Zunft zu Webern, I met up with chef Renee Schneider to make some onion tarts for festival goers. All right, here we go. - [Renee] These are the typical Swiss onions. - [Amy] Typical Swiss onions, grown here in Switzerland. - [Renee] Yes, a little bit dry, so they are not absolutely fresh. - [Amy] We're cutting the onion. Okay, so we're sauteing now. - [Renee] Yeah, it's . - [Amy] Getting the dough ready. Cutting it out. - [Renee] These are already salted onions, put it in the pie. - Sautee for like three, four minutes. Smells delicious. - [Renee] You know, still warm. All together. - [Amy] All together, okay. - [Renee] Yes. All goin' in. So, how many of these are we gonna be making, Renee? Okay, he produces about five pies. - [Amy] Pies in. - [Renee] Super. - Voila. Yeah. - [Renee] 40 minutes. - Hit start? - [Renee] Yes. - Yeah. It smells so amazing in here, you cannot imagine. Is that it? - [Renee] Yes. - Ooh, it smells so good. I cannot wait to dig in. Onion pie. - [All] Cheers. - Thank you. - Thank you. - Cheers. - Delicious. All right, so let's dig in, I can't wait to try this. Mmm. That's so good, it's very creamy, it's light. You taste the onion but it's not too overpowering, it's just a nice flavor, I love the crust, perfect. - [Renee] As it should be. - And then do you bring this to the festival or this only special for you? - It's only for the special restaurants, yes. - Oh, so you bringin' people in for your secret recipe, I like it. Well thank you so much for showing me the recipe and letting me try it, will I see you at the festival? - [Renee] You say, of course, yes. - Okay, good, cheers. - Cheers. - Cheers, Amy. - Back at the festival, there is still so much more to explore and more onions to try. That's nice, it's fresh. This is specialty braided milk bread from the region, can't wait to dig in. Ooh, it's hard. Mmm, kinda tastes like a pretzel. All right, french onion soup. That was an effort to get this soup, everywhere I went, they were sold out. But I know it's gonna be worth it. Mmm, yes. So good. And I was so cold right now and this is gonna warm me right up. I love it. These little onions are in love. Snails. So cute. Look! There have been so many amazing moments here at the Zibelemarit. The Swiss really know how to get into the festival spirit. Oh, it's on now. And what better way to celebrate the end of a party than a good old-fashioned confetti fight? I've had a fantastic time here at the onion festival in Bern, and I can definitely say I now know my onions. Until next time, I'll see you at another food festival, maybe in your town. When you think of food festivals, you don't think about being out in the cold woods to celebrate a condiment. - ♪ Every year you'll see them here ♪ ♪ Down at Sandy Flats ♪ ♪ Where they're gathering in the sap from the maple taps ♪ ♪ Those pancakes are so yummy yum yum ♪ ♪ With the maple tree's delight ♪ - Hey everybody, what's up? I'm Amy Shuster, and today, I'm in Canada, checking out the Warkworth Maple Syrup Festival. Yup, there's a festival all about maple syrup, and I'm here to find out what that's all about. Canadians are our friendly neighbors from the North who always seem to do things just a little bit differently than us. When you think of food festivals, you don't think about being out in the cold woods to celebrate a condiment. But that's how these Canucks like to party: with maple syrup, lots of maple syrup. For the past 30 years, the town of Warkworth and the Sandy Flat Sugar Bush farm have been teaming up to throw this maple syrup festival that continues to grow each year. - Are you Dennis? - Yes, I am. - Hi, Amy. - Pleased to meet you. - Nice to meet you. The chairman of the fest and town-favorite Dennis will be giving me a guided tour into the magical land of maple syrup. I have never been more excited for pancakes. - So we are traveling towards the Sugar Bush. This whole festival is put on by volunteers. The buses are donated. The bus drivers do volunteer their time, and there's about 200 of us volunteers that put this together. - Wow. All from the town? - All from the town. - I can already tell by talking to Dennis there's something very special about this place. It's a full-time job for you. - Uh, a full-time unpaid volunteer job. - [Amy] Maybe it's Dennis's undying love for this festival. - So it's truly just to see the smiles and happiness on faces. - [Amy] Or maybe it's that we're in Canada. It all makes me wonder, am I in some magical fairytale land? Could this be the real-life North Pole? I don't know, but hopefully I'll find my answers at the maple syrup farm. Whoa! - This is our pancake house. - This is quite a pancake production. - [Dennis] Yes, this is a production. As you can see, why there is a lineup because they can only make so many pancakes at a time. - Yeah, it matters. - It's all synchronized. And... yeah. - [Amy] This place is like an elves' workshop. For a pancake lover like me, it can't get much more magical than this. - Couple of thousand pancakes a day, easily. Are you hungry, would you like to have a sample? - I am down. - Okay. - Let's get some of that maple syrup madness. The fest is clearly a celebration among friends and family of Canada's majestic sugar tree. - Okay, well let's drizzle-- - Yes, please. - Some of this famous maple syrup. - Thank you. - And actually, years in the past, this has been world-winning maple syrup. - Really? - Yes, it has been. - Mmm, mmm... - Mouth-watering. - Mmm, so good. - Excellent. - It's so perfect on the pancakes. Thank you so much. These pancakes were a nice treat. Derek and Angela van Stam are the owners of Sandy Flat Sugar Bush, and have offered to give me a tour. - Welcome. - Awesome. - We've got lots of festivities for you today. - I'm excited to learn about maple syrup. - Yeah, let's go check it out! - Cool, awesome. Oh, I gotta get in here. Woohoo! - [Angela] Yeah, grab a stick. - Thanks. So what's going on here? - So this is taffy in the snow. - [Amy] Taffy in the snow. - [Angela] We bring the temperature up to 114 degrees Celsius, and we pour it on cold snow and you can actually roll the taffy onto your popsicle stick and eat it, it's quite tasty. - So, it's maple syrup? - [Angela] It's pure maple syrup. - Oh nice, it just picks right up. Mmm, that's tasty. That's maple syrup on a stick. After eating maple syrup every which way, it's safe to say this place is enchanting. But how? Maybe if the van Stams show me how they make maple syrup, I can figure it out. - So there's a system in how you tap. You look for the previous year's taps and move an inch over, and six inches up or down. Here's a hole here, so six inches, eight inches up. - You have little spouts. - There's sap! Can I eat it? - [Derek] Yes, you can. - Yay! Mmm. And then, voila! Nice, so you have to do all these trees? - Yes. - How many trees do you have on this farm? - Oh, around 4,500 to 5,000 trees. - You have a team though, right, helping you? - Uh, there's myself and usually a friend or two that help me. - A friend or two, what? - Yeah. - [Amy] Well, there goes my theory there's elves working through the night. Even though I learned how to get sap from a tree, it's still left me wondering. Let's see if Angela can help me find some answers. - The way we grade in Ontario is right now, we have it light, medium, and amber. So did you want to try each to see which one you prefer? - Yeah, sure. - They're all 66 bricks, so they're all the same level of sugar inside each product. - [Amy] Okay. - So, the light is pulled right at the beginning of the spring. This is pulled partway through the spring, and this is when the trees almost start budding, is when we pull the darker syrup. - Okay, so the longer it's in there, the more potent it becomes. - That's right. - But I'm still gonna get the same sugar high-- - You are, yeah. - From all of them, good. - So they tend to get a little bit stronger in taste as the grade goes up. And this one is my favorite, Ontario's amber, because it really brings out the maple flavor. - Mmm, mmm... Yeah, I don't think I've had maple syrup like that before. It's a lot bolder and richer and... Well, thank you, Angela. Thank you for all the info. - Yeah, no problem. - [Amy] I had no idea there was so much to learn about maple syrup. Thank you. - [Angela] Take care. - [Amy] After all that delicious sugar, I think I need to clear my belly and my head with some good old Canadian lumberjack skills. Luckily, Dennis is gonna help me get my fix. - So the secret is pulling. - Pull. - You're gonna pull, you're gonna pull. - You're gonna pull, you're gonna pull. There's no pushing. - Okay, ready? [Instructor] Go for it. - And pull and pull and pull. And pull and pull, you got it. Pull! Pull! You got it. - This is my exercise for the day. - [Instructor] Yup, yup. - Good job, all right. I still haven't been able to quite put my finger on what it is about this place, but hopefully, I'll find my answers inside the town. - Welcome to Cara Mia Bakery. - [Amy] Thanks for having me. - All right. - I've heard so many good things about this famous maple butter tart. This is the place for it? - This is the place. - [Amy] Monica Johnson is the town's baker, and she's been kind enough to take time out of her busy day to teach me how to make the best butter tart in Ontario. - [Monica] We start with the sugar in the butter. It gets poured in. And we have our maple syrup from Sandy Flat. - Secret sauce? - Secret ingredient. This is what gives it the flavor. So now, these are ready to go into shells. - What is that deliciousness? I must have it. It's baking time. - And we have some in there already baking, so we're gonna put this in. The next one out. - These smell like heaven. Ah, they're bubbly, they're gooey, they're yummy-looking. Mmm, mmm... - Yes. - Mmm, that's good. It's so gooey and chewy and flaky and buttery and... - All right, that's what it should be. - Thank you so much for showing me this recipe. - You're welcome, I'm glad you came. - And introducing me to the wonderful world of maple syrup with butter tarts. All along, I've been wondering what makes this place so magical. Is it the pancake house, the wooded forest, or all that maple syrup? I realized the answer has been right in front of my nose this whole time. It's the people of Warkworth and Sandy Flat that make it so. They truly love this place and it spreads throughout like, well, you guessed it, maple syrup. And what better way to end the fest than with a massage? Canadian style, of course, with none other than their favorite topping. - Maple syrup is full of antioxidants, amino acid, and folic acid. It's also full of all the B vitamins and calcium and magnesium. - Now I know they make delicious things, but I think I have a newfound appreciation for maple trees. Well, this marks the end of my time here in Canada. Thanks for joining me, I hope you had fun, and see you at the next one. Bye. Hey everybody, . I'm Amy Shuster, and I am in the Bavarian region of Germany, in the historical city of Nuremberg, and I'm standing at the Christkindlesmarkt. It's a Christmas festival dating back to the 16th century, and draws millions of visitors. Lasting four weeks, the festival ends on December 24th. I can't wait to check it out, let's do it.

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