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  • MIKE AS WE GET READY TO

  • SPRING FORWARD INTO DAYLIGHT

  • SAVINGS TIME TONIGHT... THE

  • SAP IS FLOWING...AND FAMILIES

  • AND FARMERS ACROSS OUR REGION

  • ARE FIRING UP THEIR SUGAR

  • HOUSES. LOCAL 22'S NICK

  • ANASTASI SPENT THIS AFTERNOON

  • AT ONE OF THEM TO CHECK OUT

  • HOW IT TURNS SAP INTO SUGAR...

  • HI NICK.NICK HI MIKE,

  • THAT'S RIGHT.... I WAS HANGING

  • OUT WITH MIKE ISHAM AND HIS

  • WIFE ON THEIR FARM....

  • WHERE THEY SHOWED ME HOW THEY

  • MAKE SOME OF THE SWEETEST

  • STUFF ON EARTH.

  • 3

  • "THATS GOOD IM HAPPY"THATS

  • MIKE ISHAM... HE'S A FIFTH

  • GENERATION FARMER, AND OWNER

  • OF ISHAM FAMILY FARM IN

  • WILLISTON.HE TAKES PRIDE IN

  • HIS WORK... "A LOT OF PEOPLE

  • SAY ITS THE BEST MAPLE SYRUP

  • THEYVE EVER TASTED"MIKE

  • CREDITS THAT ALL TO THE

  • BOILING PROCESS THAT HE

  • FOLLOWS. "IT'S ALL SMALL

  • BATCH, WOODFIRED, CRAFT MAPLE

  • SYRUP. IT'S MINIMALLY

  • PROCESSED AND STILL DONE THE

  • OLD FASHIONED WAY."AND RIGHT

  • NOW, WE'RE IN PRIME SUGARING

  • SEASON. "WHAT WE NEED ARE COLD

  • NIGHTS AND WARM DAYS. IT'S IN

  • THE SPRING TIME WHEN THE TREES

  • ARE BRINGING UP THE LIQUID

  • FROM THE GROUND UP THROUGH THE

  • TREE TO FORM THE LEAVES IN THE

  • SPRING. ITS THE LIFE BLOOD OF

  • THE TREE."THIS WINTER HAS BEEN

  • FAIRLY MILD... AND AS THE

  • CLIMATE TRENDS TO WARMER

  • WINTERS, MIKE SAYS THAT

  • CERTAINLY CHANGES THEIR WORK.

  • "AS THE CLIMATE CHANGES, WE'RE

  • GETTING LONGER THAWS IN THE

  • WINTER, WINTERS ARENT AS COLD.

  • SO WE'RE DOING MORE SUGARING

  • EARLIER. THE SUGARING SEASON

  • STARTS EARLIER AND ALSO ENDS

  • EARLIER."BUT REGARDLESS OF

  • WHEN THE ISHAM FARM STARTS

  • TAPPING... THE ONE THING THAT

  • REMAINS THE SAME IS THEIR

  • SWEET PROCESS."IT TAKES TIME,

  • I THINK IT'S IMPORTANT THAT

  • THE SAP IS COOKED AT 212

  • DEGREES AS LONG AS POSSIBLE.

  • THAT BRINGS OUT THE FLAVOR AND

  • THE MINERALS IN THE SAP

  • ITSELF. THE COOKING IS THE

  • IMPORTANT PART, IT'S WHERE YOU

  • GET THE FLAVOR."

  • 3

  • NICK MIKE TELLS ME THAT THE

  • BEST TIME FOR SUGARING IS

  • RIGHT NOW DURING THE BEGINING

  • OF MARCH... SO GET OUT THERE

  • AND GRAB IT WHILE IT'S FRESH.

  • LIVE HERE IN THE STUDIO...

  • NICK ANASTASI... LOCAL 22

  • NEWS. .

  • 3

  • MIKE NEW YORK GOVERNOR

MIKE AS WE GET READY TO

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B2 中上級

サマータイムに入ると、メープルの砂糖漬けは最盛期を迎えます。 (As we spring into daylight saving time, maple sugaring is in its prime)

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    林宜悉 に公開 2021 年 01 月 14 日
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