[CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] ♪ ♪ ALEX: MY NAME IS ALEX CASERTA.

AS A PHOTOGRAPHER, MY MISSION IS TO USE A STRAIGHTFORWARD APPROACH, INVITING THE VIEWER TO DEVELOP A SENSE OF PLACE.

WELCOME TO A NEW SEASON SHOWCASING SERVICES -- STORIES OF THE LOCAL FOOD MOVEMENT.

WE EXPLORE THE FARM INDUSTRY, THE INDIVIDUALS WHO WORK THE LAND AND SEA, THE STEWARDSHIP OF OPEN SPACES, THE FLAVORS OF RHODE ISLAND CUISINE, AND THE IMPORTANCE OF SUPPORTING LOCAL FARMERS IN THE OCEAN STATE.

THIS IS "HARVESTING RHODE ISLAND ."

I'M IN FOSTER, RHODE ISLAND, WITH STEVE O'CONNOR.

YOU ARE THE OWNER OF A VINEYARDS IN FOSTER.

THIS IS QUITE A FACILITY YOU HAVE PUT TOGETHER.

WHEN DID THIS PARTICULAR BUILDING GO UP?

STEVE: WE JUST HAD THIS BUILT LAST YEAR.

ALEX: I KNOW THE TASTING ROOM YOU SAID USED TO BE A BARN ON THIS PROPERTY.

STEVE: THAT IS CORRECT.

ALEX: YOU TURNED THAT INTO A VERY NICE TASTING ROOM.

YOU HAVE 10 ACRES OF LAND HERE, AND YOU ARE GROWING ON FIVE ACRES?

STEVE: THAT IS CORRECT.

ALEX: HOW MANY TYPES OF VARIETALS ARE YOU GROWING?

STEVE: FOUR RIGHT NOW.

THEY INCLUDE RIESLING.

ALEX: AND YOU HAVE A REALLY NICE STAINLESS STEEL TANK HERE.

STEVE: YES, WE DO.

ALEX: ARE THESE NEW WITH THE BUILDING?

STEVE: I ACTUALLY HAD THESE IN A DIFFERENT PART OF THE BUILDING.

THE TWO OVER HERE ARE NEW TO THIS FACILITY.

THOSE ARE 1172 GALLON TANKS.

ALEX: WHERE DID THE GRAPES COME IN FROM?

DO YOU HAVE BETSY BRING THROUGH THE DOOR?

-- VATS YOU BRING TO THE DOOR?

STEVE: WE HAVE A PAD OUTSIDE.

IF YOU HAVE EVER MADE WINE, YOU KNOW IT IS VERY MESSY, VERY STICKY.

ALEX: WHAT TIME OF YEAR WILL THE GRAPES BE READY FOR PRODUCTION?

STEVE: IT VARIES SLIGHTLY.

GRAPES START TO SWEETEN OR GO THROUGH MATURATION.

THAT IS WHEN THE SUGAR CONTENT COMES UP IN THE GRAPES.

WE HARVEST ANYWHERE BETWEEN 22 TO 25 BRIX --A UNIT OF SUGAR THAT IS IN THE GRAPE.

WHEN IT REACHES THAT, WE DO NOT HAVE TO ADD SUGAR TO PRODUCE ALCOHOL.

ALEX: DO MOST VINEYARDS GO BY THE NUMBER OF BRIX?

STEVE: THERE ARE OTHER FACTORS, ACIDITY, BUT GENERALLY, YOU DO, TO KNOW WHEN THE GRAPES ARE RIPE.

THERE ARE DIFFERENT TECHNIQUES.

YOU CAN BREAK A GREAT.

YOU CAN LOOK AT THE COLOR OF THE SEEDS.

IF THEY ARE BROWN, THAT IS AN INDICATION THAT YOUR GREAT IS RIGHT.

YOU CAN LOOK AT PH, ACIDITY, AND SWEETNESS.

ALEX: CAN YOU WALK ME THROUGH THE PROCESS OF PRODUCTION AFTER THE GRAPES GET PRESSED?

STEVE: ONCE THEY ARE PRESSED, WE ACTUALLY PUMP IT INTO ONE OF THE TANKS HERE.

I HAVE A SUMP WITH A STAINLESS STEEL GRATE ON IT.

IT CATCHES ANY SEEDS OR SKINS THAT MAY COME OUT.

I DON'T WANT THOSE IN THE TANK.

WE PUMP IT INTO THE TANK.

I DON'T KNOW IF YOU HAVE NOTICED.

THESE ALL HAVE AN ARM THAT SUSPENDS THE LID.

THERE IS A GASKET IN THEIR THAT WE MIGHT INFLATE.

ONE OF THE CHALLENGES WITH HARVEST IS, WE DO NOT KNOW HOW MUCH YOU ARE GOING TO GET.

WE CAN ESTIMATE, BUT YOU DO NOT KNOW UNTIL YOU PRESS.

SO THE LIDS ARE ADJUSTABLE.

I CAN GO FROM 2000 LITERS WRITE DOWN TO A VERY SMALL AMOUNT IN THE TANK.

THAT GIVES ME THE FLEX ABILITY OF THE HARVEST.

ONCE IT IS IN THERE, WE THEN INOCULATED WITH YEAST, AND THAT STARTS THE FERMENTATION PROCESS.

THE MAGIC STARTS.

THE YEAST EATS THE SUGAR.

THE SUGAR PRODUCES ALCOHOL.

AND THEN IT ACTUALLY GENERATES QUITE A BIT OF HEAT, SO THESE ARE JACKETED TANKS.

WE HAVE A CHILLER THAT KEEPS THEM AT A CERTAIN TEMPERATURE, BECAUSE THAT WILL PRODUCE A LOT OF HEAT AND CO2, A BYPRODUCT.

ONCE THAT HAPPENS, IT IS USUALLY 10 TO 14 DAYS THAT WE HAVE THAT PRIMARY FERMENTATION.

IT IS NOTHING YOU WANT TO DRINK AT THAT POINT.

I DO SAMPLE IT AS IT GOES THROUGH THAT.

THE FIRST THING IS ALWAYS TASTE AND SMELL.

WE DO SAMPLE THAT, AND WE KEEP AN EYE ON THE TEMPERATURE.

ONCE THAT IS COMPLETE, THERE IS A LOT OF SEDIMENT THAT OCCURS IN THAT PROCESS, AND WE WANT TO TRACK IT OFF.

-- RACK IT OFF, PUMPING INTO ANOTHER TANK.

SOMETHING ELSE TO KNOW IS WE HAVE TO HAVE A SPOT TO PUT THE WINE, SO YOU CAN'T HAVE ALL YOUR TANKS FULL.

WE RACK FROM ONE OF THESE TANKS INTO ANOTHER ONE, AND THEN WE CLEANED THAT OUT, LEAVING THE DEBRIS BEHIND.

IT IS PRETTY MESSY.

AND THEN THAT KEEPS THE WINE FROM STAYING ON THE LEES AND PICKING UP OFF FLAVORS OR SMELLS.

ONCE THAT IS DONE, WE GO AND WHETHER I AM GOING TO DO A SECOND FERMENTATION OR LEAVE IT WITH THE PRIMARY -- I MAY INTRODUCE BACTERIA INTO THE WINE KICKOFF THAT PROCESS.

THAT IS SEVEN TO 10 DAYS IN THAT SECONDARY FERMENTATION STAGE.

SOREN: IF YOU -- ALEX: WHAT DOES THAT STAGE DO?

STEVE: IT SOFTENS THE WINE, TAKES OUT A LOT OF TARTNESS, GIVES IT MORE COMPLEXITY.

TYPICALLY, WE WOULD DO THAT IN A RED.

ALEX: A LOVE THAT IS DONE IN THE TANK?

STEVE: UPFRONT, YOU HAVE TO HAVE A PLAN FOR WHAT YOU WANT TO HIGHLIGHT IN THE GRAPE.

ALEX: DO YOU DO MORE WHITE THAN RED?

STEVE: WE TRY TO DO A FAIR AMOUNT OF REDS AS WELL.

BUT THE REDS, WE ACTUALLY USE A DIFFERENT PROCESS.

THERE IS OXYGEN PERMEABLE PLASTIC THAT SIMULATES A SECOND-YEAR BARREL.

AND THEN WE ACTUALLY USE OAK IN THOSE BARRELS.

WE PUT ENOUGH OAK IN THEIR TO SIMULATE THE INSIDE DIAMETER OF THE SIZE OF THE BARREL.

IT IS A LARGE BARREL.

WE HAVE TO PUT MORE OAK IN THERE.

INSTEAD OF USING AN OAK ARROW-- BARREL, IT IS EASIER TO CLEAN.

FROM A SANITATION STANDPOINT, OAK IS VERY POROUS.

ONCE I LIKE THE FLAVOR, WE PULL IT OUT.

ALEX: SO YOU ACTUALLY PUT A PLANK IN THERE?

STEVE: WE USE PLANKS OR SPIRALS.

ALEX: I'VE NEVER HEARD OF THAT.

THAT IS INTERESTING.

STEVE: SPIRAL CUT, SAME YOU WOULD USE IN A BARREL.

THE SPIRAL CUT INCREASES THE SURFACE AREA OF THE OAK.

YOU HAVE THE SHORT GRAIN, LONG GRAIN, AND YOU PUT THAT IN, HOW MUCH FOR HOW MANY GALLONS.

THAT IS HOW WE DO IT.

ALEX: IS THIS AN AMERICAN PRACTICE COMPARED TO THE EUROPEAN PRACTICE?

STEVE: THE USE IT IN FRANCE A LOT AS WELL.

ALEX: THEY DO?

THAT IS VERY INTERESTING.

STEVE: CLEAN THE TANK, FILTER IT.

ALEX: AND THEN YOU PUMP IT INTO A CONTAINER.

STEVE: IT GOES RIGHT INTO THE BOTTLER.

ON THE BACK IS THIS LITTLE PUMP.

THERE IS AN ELECTRONIC PUMP CONTROL THAT KEEPS IT FILLED.

IT WILL PUMP RIGHT IN THERE, AND WE HAVE A SIX SPOUT BOTTLER.

THAT DOES THREE BOTTLES PER SPOUT PER MINUTE, SO WE CAN DO 18 BOTTLES IN A MINUTE.

ALEX: HOW MANY BOTTLES DO YOU PRODUCE A YEAR?

STEVE: ABOUT 24,000 BOTTLES.

ALEX: THE VARIETALS YOU SELECT, DO YOU HAVE ANY SPECIAL REASON FOR SELECTING THE ONES YOU DO?

ALEX: WHEN WE WERE DRIVING -- STEVE: WHEN WE WERE DRIVING DOWN THE ROAD AFTER I DECIDED TO DO THE WINERY, I SAID TO MY KIDS, IF YOU PICKED OUT A WINE WHEN WE GET TOGETHER -- THEY ARE THREE AND FOUR.

SHOULD WE GO WITH A SAROV -- SYR AH?

ONCE HIS BLUEBERRY AND THE OTHER SAYS STRAWBERRY.

I SAID, WHAT ARE WE GOING TO DO WITH THAT?

THAT IS WHY WE MAKE THE MIX OF FRUIT WINES.

BUT THEY ACTUALLY SELL REALLY WELL.

WE SELL OUT OF THE WINDS EVERY YEAR.

ALEX: THANK YOU FOR LETTING US COME HERE TODAY AND LEARN ABOUT WHAT YOU DO HERE, AND THE PROCESS YOU GO THROUGH TO PRODUCE YOUR WINE.

IT IS NICE TO LEARN ABOUT ALL OF THIS STUFF.

STEVE: THANKS FOR COMING.

ALEX: THANKS FOR HAVING US.

ALEX: I'M HERE AT THE TASTING ROOM, AND WE ARE GOING TO DO A LITTLE WINE TASTING.

>> WE WILL START WITH OUR TWO DOG WHITE, A CHARDONNAY.

IT IS TOASTED WITH AMERICAN OAK.

YOU WILL PICK UP SOME MELON NOTES.

THIS IS ONE OF OUR CHARITY WINDS.

WE DONATE A PROFIT TO CANINE ORGANIZATIONS IN RHOE ISLAND.

IN THE RECIPIENT OF THE DONATION IS GOING TO BE THE FRIENDS OF THE SCITUATE ANIMAL SHELTER.

ALEX: YOU CAN TASTE -- IT HAS THAT CHARDONNAY TASTE TO IT.

DO YOU PUT THIS IN OAK?

>> LIGHT POSTED AMERICAN OAK.

ALEX: THE FLAVORS COME THROUGH.

>> YOU SHOULD PICK UP SOME VANILLA IN THERE.

IT IS NOT OVER OAKY.

NOT TOO BUTTERY.

ALEX: YOU CAN TASTE THE VANILLA.

VERY NICE.

>> STILL HAS SOME FRUITINESS TO IT.

NEXT, WE ARE GOING TO TRY OUR FOSTER WHITE.

FOSTER WHITE IS ONE OF OUR ESTATE WINDS, MADE WITH THE GRAPE WE GROW HERE.

THIS IS GOING TO HAVE MORE GREEN APPLE NOTES ON A FINISH.

THIS GOES GOOD WITH PORK OR SPICY FOODS, LIKE ASIAN OR THAI FOOD.

ALEX: YOU CAN SMELL THE SPICINESS.

THE BOUQUET.

>> THAT ONE IS MY FAVORITE WINE.

ALEX: IT IS NICE AND MILD.

IT'S GOT A GREAT APPLE TASTE.

>> VERY CLEAN.

ALEX: IT IS VERY ENJOYABLE.

I THINK A LOT OF PEOPLE WOULD LIKE THIS.

>> IT IS ACTUALLY VERY POPULAR WITH A LOT OF FOLKS.

ALEX: I CAN UNDERSTAND WHY.

>> THIS IS OUR PINOT NOIR.

IT IS OAK WITH A MEDIUM PLUS TOASTED FRENCH OAK.

YOU SHOULD PICK UP SOME CHERRY AND PEPPER NOTES.

COME HOME AND PROTEIN, MAYBE A STEAK WITH CRACKED PEPPER AND GARLIC.

THAT IS ONE OF OUR AWARD WINNERS.

IT HAS ONE GOLD AND SILVER, BEST WINE IN RHODE ISLAND, TWO YEARS IN A ROW.

ALEX: WHAT KIND OF GRAPE?

>> THAT IS THE PINOT NOIR GRAPE.

ALEX: IT REALLY IS THE PINOT NOIR?

>> YES.

THAT HAS A VERY SMOOTH AND SILKY FINISH.

ALEX: VERY SILKY.

TASTES LIKE CHERRY.

STEVE WAS TELLING ME THAT WHEN YOUR BOYS WERE YOUNG, HE ASKED THEM WHAT TYPE OF WINE THEY WANTED TO HAVE ON THE VINEYARD, AND THEY MADE A COUPLE OF SUGGESTIONS.

>> MY OLDEST SON, NICHOLAS, LOVED STRAWBERRIES, SO HE WANTED A WINE WITH STRAWBERRIES IN IT.

WE MADE ONE CALLED STRAWBERRY BLUSH.

THE OTHER SON, KYLE, LOVES BLUEBERRIES, SO WE MADE A BLUEBERRY WINE CALLED SUMMER BLUEBERRY.

I WILL POUR A LITTLE FOR YOU NOW.

SUMMER BLUEBERRY IS ACTUALLY A BLEND OF SHIRAZ GRAPES AND REAL BLUEBERRIES.

WE DON'T USE ARTIFICIAL FLAVORINGS.

IT'S ALL NATURAL.

THAT IS GOING TO HAVE NICE SHIRAZ NOTES AT THE BEGINNING.

YOU SHOULD PICK UP SUBTLE BLUEBERRY NOTES ON THE FINISH.

A LOT OF COMPLEXITY TO THE FLAVOR.

ALEX: YOU CAN SMELL THE BLUEBERRIES, AND THE COLOR IS UNUSUAL.

>> STRAWBERRY BY -- BLUSH AND SUMMER BLUEBERRY ARE TWO OF OUR MOST POPULAR WINES.

ALEX: VERY MILD.

IT HAS A SWEETNESS TO IT.

IT IS MORE OF A BLUEBERRY FLAVORING THAT YOU ARE TASTING.

IT IS NOT DISGUSTINGLY SWEET OR ANYTHING LIKE THAT.

>> YOU CAN ENJOY THAT WITH A BURGER OR A STEAK IF YOU WANT TO.

ALEX: I COULD EASILY SEE THAT.

>> YOU DON'T HAVE TO LIMITED TO DESSERT.

CHEESE AND CRACKERS WOULD PAIR NICE.

YOU COULD EVEN HAVE THAT WITH BREAKFAST, AND DINNERTIME.

ALEX: BUT NOT BREAKFAST IN THE MORNING.

VERY GOOD.

THANKS VERY MUCH FOR HAVING US OUT HERE TODAY.

AND LETTING US GO THROUGH SOME OF THE WINES THAT YOU ARE PRODUCING.

>> APPRECIATE YOU GUYS COMING OUT.

ALEX: PEOPLE SHOULD COME OUT AND SEE WHAT YOU HAVE, I THINK.

>> WE WOULD LOVE TO HAVE THEM.

ALEX: THANK YOU VERY MUCH.

>> THANK YOU.

ALEX: WE ARE HERE IN GLOUCESTER, RHODE ISLAND THIS MORNING, AND WE ARE AT CENTRAL NURSERIES.

I AM HERE WITH JIM.

YOU AND YOUR BROTHERS ARE THE OWNERS OF THE BUSINESS?

JIM: THAT IS CORRECT.

I'M THIRD ANIMATION.

I HAVE TWO BROTHERS THAT WORK WITH ME.

WE SUPPORT EACH OTHER.

PAUL RUNS THE CONSTRUCTION AND STEVE OVERSEES THE MAINTENANCE, AND I OVERSEE THE GARDEN CENTER AND THE GREENHOUSES, AND ALL OF THE FIELDS.

ALEX: HOW MANY ACRES DO YOU THINK YOU HAVE ALTOGETHER?

JIM: WE HAVE JUST ABOUT 100 ACRES BETWEEN THE THREE PROPERTIES.

ALEX: GOING AROUND, I NOTICED THAT YOU HAVE AN AMAZING VARIETY OF TREES.

IF YOU HAD TO GIVE ME A COUNT, HOW MANY TREES DO YOU THINK YOU HAVE?

JIM: WE HAVE GOT ABOUT 90 ACRES PLANTED, ABOUT 12,600 TREES AND THE GROUND.

YOU HAVE OVER 100,000 IN CONTAINERS.

AND YOU HAVE PROBABLY CLOSE TO 300 DIFFERENT VARIETIES, BETWEEN TREES AND SHRUBS AND PERENNIALS.

ALEX: YOUR DIVISION OF PRODUCT IS ALMOST LIKE A FRENCH GARDEN, AND THE SENSE THAT EVERYTHING IS LINED UP IN ROWS, AND NICE AND NEAT.

YOU CAN GET IN AND OUT TO LOOK AT THE PRODUCTS.

>> WE HAVE EVERYTHING BLOCKED OFF IN DIFFERENT FIELDS.

THAT TELLS ME WHAT YEAR AND WHAT VARIETIES ARE IN WHAT YIELDS.

WE SET THE ROWS UP SO THEY ARE EQUALLY LINED UP IN BOTH DIRECTIONS, SO WE CAN MECHANICALLY WEED, HARVEST, PRUNE, DO EVERYTHING, WITH FEWER HANDS.

WE EXCAVATED ALL OF THE LOAM OUT OF THE ROADS AND WE REUSE THAT IN THE FIELDS.

ANY BYPRODUCT FROM ROCKS AND GRAVEL, WE PUT BACK IN THE ROADS.

THAT WAY, WE CAN GET AROUND, ESPECIALLY IN THE SPRINGTIME.

WE HAVE A LITTLE OVER TWO MILES OF ROAD ON THE FARM.

THE ENTIRE FARM IS FULLY IRRIGATED.

WE HAVE ABOUT 11,000 FEET OF UNDERGROUND, WITH 84 IFFERENT HYDRANTS, THAT WE DID OURSELVES.

EVERYTHING YOU SEE HERE WAS PRETTY MUCH DONE IN-HOUSE.

WE DON'T LET ANYTHING GO TO WASTE.

IF SOMETHING IS PRUNED OR CULTIVATED, WHATEVER, WE TAKE THAT MATERIAL.

WE SEND IT THROUGH THE TUB GRINDER OR THE CHIPPER.

WE MAKE OUR OWN SOIL.

WE USE A COMBINATION OF LEAVES AND GRASS AND MANURE AND SAND.

ALL ORGANIC.

BY KEEPING THE PLANTS HEALTHY, IT IS BASICALLY LIKE KEEPING YOUR BODY HEALTHY, LIKE KEEPING THEM PROPERLY HYDRATED AND PROPERLY NOURISHED.

WE DON'T NECESSARILY HAVE TO DO HARDLY ANY SPRAYING.

ALEX: YOUR BASIC BUSINESS IN THIS PROPERTY IS WHOLESALE WITH A LITTLE RETAIL.

JIM: CORRECT.

ABOUT 98% OF WHAT WE GROW AND SHIPPED OUT OF HERE IS WHOLESALE.

WE PROVIDE MANY LANDSCAPERS AND OTHER GARDEN CENTERS.

WE SHIP TO EVERY STATE IN NEW ENGLAND, PLUS NEW YORK AND NEW JERSEY.

ALEX: I KNOW YOU WENT TO SCHOOL FOR HORTICULTURE, ORNAMENTAL GROWING, THAT TYPE OF THING.

YOUR FATHER WAS IN THIS BUSINESS.

YOUR GRANDFATHER CAME FROM ITALY , SAME TOWN MY GRANDPARENTS CAME FROM.

JIM: WHAT A COINCIDENCE.

ALEX: DID YOUR GRANDFATHER DO ANY TYPE OF LANDSCAPING OUT THERE, OR WORKING WITH A NURSERY?

JIM: WHEN HE CAME TO THIS COUNTRY, THEN HE WENT BACK AND FOUGHT IN WORLD WAR I.

WHEN HE CAME BACK THE SECOND TIME, HE WENT AND WORKED AT A GRAVEL BANK.

THE PEOPLE BUILDING HOMES, ON HIS WAY HOME, THEY ASKED HIM IF HE KNEW HOW TO DO LANDSCAPING.

HE SAID HE DID.

I DON'T KNOW IF HE DID OR NOT, BUT HE DID.

HE DID TWO HOUSES, AND IT WAS A SUCCESS.

FROM THAT POINT, I HAVE TO GIVE HIM A LOT OF COURAGE, BECAUSE IN THE HEIGHT OF THE DEPRESSION, HE QUIT HIS JOB AND STARTED THIS BUSINESS.

WE ARE IN OUR 83RD YEAR NOW.

ALEX: YOU HAVE QUITE A FMILY BUSINESS.

DO YOU SEE MANY YOUNG PEOPLE COMING INTO THIS TO START OFF AS A BUSINESS?

JIM: THERE IS A LITTLE MORE OF A TRANSFORMATION.

WE HAVE FOUR MEMBERS OF OUR FAMILY COMING IN, WHICH WILL BE THE FOURTH GENERATION, WHICH I'M VERY PROUD OF.

THERE IS ALWAYS ROOM FOR MORE.

THE PROBLEM WITH COMING INTO THE NURSERY INDUSTRY IS THAT YOU NEED A LOT OF LAND, AND IT CAN'T BE JUST LAND.

IT HAS TO BE DEEP-SOILED LAND.

YOU HAVE TO HAVE AN AMPLE SUPPLY OF WATER.

YOU HAVE TO BE SOMEWHAT CLOSE TO HIGHWAYS AND ABLE TO ACCESS.

WHEN YOU ADD ALL THAT IN, THERE IS NOT AS MANY PARCELS AVAILABLE.

MOST OF US THAT ARE STILL IN THE BUSINESS ARE THIRD AND FOURTH GENERATION.

THERE IS NOT AS MANY NURSERIES AS THERE USED TO BE.

BUT THERE IS STILL A LOT OF LANDSCAPE AND CONSTRUCTION GOING ON.

AND THEY NEED TO BE SUPPLIED.

THAT IS WHERE WE COME IN.

WE ARE MORE THAN HAPPY TO SUPPLY OTHER LANDSCAPERS.

ALEX: WHAT DO YOU THINK IS GOING TO HAPPEN IN THE FUTURE, IN TERMS OF WHEN THE GENERATIONS CONTINUE TO MOVE ON?

DO YOU SEE OLDER NURSERY MEN, NOW THAT THERE ARE SOME UP IN THE MIDDLETOWN, PORTSMOUTH AREA, WHO THE FAMILY IS NOT INTERESTED IN TAKING OVER THE BUSINESS?

WHAT DO YOU THINK IS GOING TO HAPPEN?

JIM: THIS IS A TOUGH RACKET.

I HAVE GONE MANY MONTHS WITHOUT A DAY OFF, SEVEN DAYS A WEEK, ANYWHERE FROM UNEASY DAY IS 10 HOURS A DAY, AVERAGE IS 12 TO 14.

IT IS A LOT OF HARD WORK.

YOU KIND OF HAVE TO LOVE IT.

BOTH OF US WERE BORN INTO IT.

I DO SEE A NEED FOR IT.

AS LONG AS THERE IS TREES AND EVERYTHING ELSE, WE HAVE TO CONTINUE TO PLANT SO WE CAN KEEP HARVESTING.

THERE IS A NEED FOR OUR INDUSTRY.

ALEX: IF YOU HAD A STUDENT FROM A PLACE LIKE THE UNIVERSITY OF RHODE ISLAND OR YUKON COME TO YOU -- -R UCONN SAY THEY WANTED TO DO AN INTERNSHIP, WOULD YOU BE INTERESTED?

JIM: ABSOLUTELY, YOU HAVE DONE INTERNSHIPS HERE.

WHEN I WAS AT THE UNIVERSITY OF RHODE ISLAND, WE ENCOURAGED IT.

I WORKED ON ONE OF THE LARGEST INGROWN NURSERIES IN THE COUNTRY, OVER 3000 ACRES.

I LEARNED HOW TO DO FIELD PRODUCTION AND PROPAGATING, AND OTHER ASPECTS OF THAT.

THE FOLLOWING YEAR, I WENT TO CALIFORNIA.

I WORKED ON THE LARGEST CONTAINER OPERATION OF THE WORLD.

THAT IS WHERE I LEARNED HOW TO RUN CONTAINER PRODUCTION.

BETWEEN THOSE TWO INTERNSHIPS COMBINED WITH DESK EXPERIENCE AND LAB EXPERIENCE, THAT IS KIND OF WHAT YOU OR I WAS ABLE -- WHAT URI WAS ABLE TO PROVIDE ME WITH.

I HAD EXCELLENT PROFESSORS.

THAT IS THE RESULT OF WHERE WE ARE TODAY.

ALEX: THE RHODE ISLAND NURSERY ASSOCIATION, THE MEMBERS WHO BELONG TO THAT ASSOCIATION, AND THE FACT THAT WE ARE IN THE STATE OF RHODE ISLAND, I DON'T THINK PEOPLE REALIZE THE AMOUNT OF PEOPLE, IN TERMS OF EMPLOYMENT, WHO ARE ASSOCIATED WITH THE AREA OF NURSERY GROWING.

JIM: THAT IS CORRECT.

IF YOU ADD THE NURSERIES, THE GARDEN CENTERS, THE CHRISTMAS TREE GROWERS, THE SAUDI GROWERS, THE LANDSCAPE -- THE SOD GROWERS, THE LANDSCAPERS, WE ARE SOMEWHERE NEAR $200 MILLION OF GENERATED INCOME BACK INTO THE STATE.

WHEN YOU ADD IN -- BECAUSE OUR PROPERTY LINES ARE SO CLOSE WITH CONNECTICUT AND MASSACHUSETTS, THAT ADDS TO IT.

I THINK WE ALL TOGETHER ARE OVER A BILLION DOLLARS.

ALEX: THAT IS UNBELIEVABLE.

JIM: PEOPLE DON'T EVEN SEE IT, BUT IT IS THEY ARE.

TENS OF THOUSANDS OF PEOPLE ARE EMPLOYED THROUGH THIS INDUSTRY, NOT JUST DIRECTLY, BUT ALLIED TRADES.

♪ ♪ ♪ ALEX: JIM, DO YOU HAVE ANY PROBLEMS WITH BUGS?

YOU HAVE A LOT OF PRODUCT HERE.

INSECTS YOU HAVE TO DEAL WITH?

JIM: THERE'S ALWAYS PROBLEMS WITH BUGS AND DISEASES, BUT BY US KEEPING EVERYTHING HEALTHY, IT FENDS OFF MOST OF OUR PEST PROBLEMS.

WE DO A VERY INTENSIVE INTEGRATED PEST MANAGEMENT PROGRAM.

SO THE HEALTHIER WE KEEP OUR PRODUCT, THE LESS INTERACTION WE HAVE TO HAVE.

WE USE ALMOST NO CHEMICALS HERE.

WE DON'T USE ANYTHING FROM THE RESTRICTED LIST.

BASICALLY, SPOT TREATMENT.

THEY COME HERE TWICE A YEAR TO INSPECT EVERYTHING.

I CANNOT SHIP ACROSS STATE LINES IF I DO NOT HAVE A CLEAN BILL OF HEALTH.

THEY INSPECT EVERY PLANT I HAVE, WHETHER I GROW IT OR BROUGHT IT IN FROM ANOTHER NURSERY.

SO I PRIDE MYSELF THAT I CAN STILL SHIP ACROSS STATE LINES AND I HAVE NEVER BEEN REDEEMED.

I THINK I AM DOING AN OK JOB KEEPING EVERYTHING HEALTHY.

ALEX: EVERYTHING LOOKS VERY HEALTHY.

JIM: IF YOU KEEP IT HYDRATED, KEEP YOU NUTRIENT LEVELS UP, WE DO A LOT OF COMPOSTING.

WE KEEP THAT UNDERNEATH THE TREES BEFORE WE PLANT THEM.

THAT REDUCES OUR WATER USAGE.

WE HAVE A MUCH HIGHER WATER RETENTION FOR A PLANT.

AND IT ALSO MAKES THEM GROW FASTER.

IT USED TO TAKE ABOUT 10 YEARS TO GROW A TREE.

THEN, IT WAS SEVEN.

I CAN GROW FROM A ONE INCH CALIPER TO A TWO AND A HALF INCH CALIPER IN A FEW YEARS NOW.

ALEX: HOW BIG YOUR TREES GET?

JIM: WE SELL BY THE THICKNESS OF THE TRUNK.

WE START AT A TWO INCH CALIPER AND GO UP TO A 10 INCH.

A TWO INCH WILL BE 10 TO 12 FEET ALL THE WAY UP TO 45 FEET TOTAL.

IT DEPENDS ON THE VARIETY, THE GENUS AND SPECIES.

ALEX: ONE THING I THINK ABOUT BEING IN THE NURSERY BUSINESS IS THE FACT THAT, LIKE THE FARMERS, YOU ARE WORKING IN THE OPEN AIR EVERY DAY.

YOU ARE NOT IN A CUBICLE.

YOU DON'T HAVE A LOT OF PEOPLE ON YOUR BACK, TELLING YOU WHAT TO DO.

IN YOUR CASE, YOU WERE GOING AROUND, JUST KEEPING EVERYTHING IN WORKING CONDITION.

I'M SURE IT GIVES A PEACE OF MIND TO YOU THAT YOU ENJOYED.

JIM: I DO.

WE HAVE A SAYING APPEAR -- IT IS NOT ALWAYS EXCITING, BUT IT IS NEVER BORING.

ALEX: THANK YOU VERY MUCH FOR ALLOWING US TO COME UP HERE TODAY AND INTERVIEW YOU.

JIM: IT WAS A PLEASURE.

ALEX: IT'S A REAL PLEASURE BEING HERE.

NICE MEETING.

JIM: THANK YOU VERY MUCH.

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