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Arcane: Animated Series Announcement | Riot Pls: 10th Anniversary Edition – League of Legends


FOR 10 YEARS WE EXPLORED DISTANT WORLDS AND SAW LEGENDS RISE A NEW ADVENTURE AWAITS FROM THE CREATORS OF IN 2020 RIOT GAMES PRESENTS AN ANIMATED SERIES EVERY LEGEND HAS A BEGINNING I’d like to let you in on a very important secret Power comes to those who will do Anything to achieve it It’s time to let the monster out ARCANE

The Only Zelda Game Without A Hero

October 20, 2019 | Articles, Blog | 100 Comments

The Only Zelda Game Without A Hero


Ever since playing it for the first time nearly
20 years ago, I’ve been trying to come to terms with the ending of Link’s Awakening. There are a lot of things about this title
that make it a unique entry to the Zelda series, but, to me at least, the biggest is that it’s
the only Zelda game where Link doesn’t really feel like a hero. By and large the inhabitants of Koholint island
seem happy. Sometimes the residents fall victim to raids
from moblins or curses from the lost woods, but there isn’t a clear impending danger
that threatens their way of life. They don’t really need saving. A wizard doesn’t usurp the throne, the moon
isn’t about to crash into the village, a princess, friend, or sister has not been kidnapped. The conflict is that Link needs to get off
of the island and the only way to do so is by waking the Wind Fish, so that is what he
sets off to do. In Awakening, Link is trying to save himself. It is his way of life that is in jeopardy. This is a pretty interesting departure from
the typical Zelda formula. Any help he does give those on the island
is secondary and really just a means to an end. At first, at least. Really, it is the inhabitants of the island
who help Link more than the other way around. Without them, he would never be able to leave. This setup in and of itself is intriguing
because the frame is so different than any of the games that came before or after it. But it manages to push things even further
as it goes. What begins as a simple enough story about
getting off of an island in the middle of nowhere becomes a lot more complicated once
the truth of the Wind Fish’s nature is revealed.. Through warnings from the various bosses he
defeats and the information shown on the mural in the ancient ruins, Link learns that the
island is just a dream of the Wind Fish, and awakening it will end that dream. For Link to return to his way of life, he
needs to sacrifice the way of life for every character he’s met—for all of those people
who have helped in some way, big or small. In Link’s Awakening, Link is the threat. And this is where stuff gets a little muddy. The game asks the question: are lives that
come from dreams as valuable as ones that don’t? While in a real world context, the obvious
answer would be no, they’re not, it is far more complex in Link’s Awakening. The Wind Fish’s dream is not a normal one. Real dreams are fluid, shifting from one scene
to the next with little rhyme or reason. If this were a normal dream, Marin would turn
into Link’s math professor halfway through the game and tell him that he missed his final
exam. And, yes, I’ve been out of school for years
now, and I still get this kind of nightmare. It never ends. In the Wind Fish’s dream though, everything
stays consistent. There are certainly oddities, but things mostly
make sense and feel like life. At least, like life in a video game. The specifics of how the dream works are never
solidified, but it is clearly more real than the dreams of a typical person. The mere fact that, Link, an outside force,
is able to enter the dream and interact with it, shows there is deeper magic to it all. The Wind Fish almost seems to be a deity. He has the power to create worlds and people
that feel real. Of the first four Zelda games, the cast of
Awakening is more distinct and memorable than those of any of the other titles, and even
Link’s relationship with Marin is stronger than the one he shares with Zelda. A Link To The Past ushered in characters with
more depth, but Awakening took things a step further and focused even more on Link building
relationships with them. Marin is really the first character in the
series to have this level of depth. She is not only lovable and endearing, but
she has dreams of her own—dreams of getting off the island and singing for everyone in
the world. This is a trend that the series has built
upon and expanded greatly because it makes players feel far more connected to the people
and the world they are trying to save. In Awakening one of Link’s quests involves
meeting the various inhabitants of the island and trading items with them in order to progress,
giving Link and the player the chance to meet with the interesting cast of characters. There is also a section where Link and Marin
travel together, and if the player decides to explore the island with her, they are rewarded
with a handful of charming moments between the two, solidifying their relationship. By structuring the game in this way, it gets
players to better understand what will be lost if they continue. These aren’t just characters in the background,
they are ones that Link and the player have gotten to know. This chips away at the notion that the player
is doing the right thing. Link’s motivation to leave is not the only
thing driving the story forward. Although it isn’t clear until the end, the
Wind Fish is actively trying to be awoken. The Owl who constantly stops by to ask Link
if he would kindly wake the Wind Fish, is acting on the orders of the Wind Fish. What’s even more interesting is that he
does so by deceiving Link. It is hard to know where the Owl begins and
the Wind Fish ends, so it is impossible to say whether or not the Owl knew everything
about the nature of the dream. However, given that he doesn’t mention the
existence of nightmares within the dream until after Link defeats them, along with saying
he is the guardian of the dream world, it isn’t a massive leap to assume that he probably
knew what would happen. So, when the Owl tells Link that, yes, it
is a dream, but no one knows whether or not the island will disappear this seems like
a lie told to convince Link to keep going. Link spends a lot of time becoming a part
of the island, and if he knew for sure that waking the Wind Fish would cause everything
to disappear, to cause Marin to disappear, he might not want to wake the Wind Fish. He might rather stay. Of course, the player can technically choose
to do this by just turning off the game before beating the final boss, but that isn’t really
satisfying because it doesn’t lead to an actual resolution they get to see. For the game to truly end, Link needs to awaken
the Wind Fish and let Koholint Island vanish. Certainly there is a moral argument that the
Wind Fish’s life is more valuable than the lives of those within the dream, but regardless
of that, the Wind Fish is not the one Link spends time with throughout the adventure. The Wind Fish is not the one whose wishes
Link hears. The Wind Fish is not the one players care
about. So whether or not it is the right thing to
do, it’s upsetting. For the longest time though, I felt that I
must be missing something, that I must not have understood the story entirely, and this
disconnect stems from the final cutscene. Link, stranded in the middle of the ocean,
looks up to see the Wind Fish flying overhead and he smiles, as a triumphant rendition of
the Ballad of the Wind Fish plays. Link’s reaction in those final moments differed
so greatly from mine when I first saw, and I always questioned why the developers chose
to end the game on that note. It could be as simple as him feeling relieved
that the Wind Fish may be able to save him from his current predicament of floating in
the middle of the ocean; it could be him being happy to know that the dream of Koholint Island
wasn’t his own but rather one shared with someone else, making everything from the dream
live on through the Wind Fish; it could be him accepting that all things end, and the
only thing one can really do is remember the past with love and move forward. It could be a lot of things. It could also be nothing. Link’s Awakening is one of those games that
I have played during various stages of my life and gotten something new from it each
time. When I was 8, I thought it was sad that Link
had to leave his friends—that no matter what, he’d only ever be left with the memory
of them. Today though, I see Link as someone who needed
to make a nearly impossible choice where no matter what, other people, people who didn’t
deserve it, would lose, and even though the choice benefits him in some ways, it hurts
him in a thousand others. Every time I’ve finished Link’s Awakening,
I’ve left feeling a little empty. Like, despite trying my best I only ended
up making things worse. And personally, that is what I love about
Awakening. I adore games that have the ability to elicit
this kind of an emotional response. In general, Zelda games do a good job of creating
stories that resonate with players, and it has long been one that explores meaningful
themes that extend far beyond the games themselves. Majora’s Mask explores grief and legacy,
Ocarina of Time looks at innocence and the loss of it, Breath of the Wild tackles failure
and acceptance. Nearly every Zelda game has a core theme it
examines, and the way that theme is typically addressed involves Link conquering his obstacles
and becoming a hero who saves the day. Awakening does things a little differently
though. Link’s problems aren’t solved by simply
turning into a hero. It asks more from players than that. It asks them to make a choice with greater
complexity than right versus wrong; it asks them to learn to leave things behind; it asks
them to sometimes be the bad guy; in a weird way that wasn’t clear to me until I became
one myself, it asks them to be an adult. And sometimes that means accepting that everything
ends and still being able to look up, and smile at the dreams of days past. Ey. Thank you for watching. Since the last video, the channel has grown
beyond any reasonable expectation, and I just wanted to say thank you. After 6 years of doing this YouTube thing,
it means the world to have people still wanting to watch. I look forward to sharing more things with
you all. If you have the means and want to further
support the channel, consider supporting me on Patreon. For just 2 dollars, you can get videos a day
early and have access to behind the scenes content, like a monthly Q+A podcast. Supporting the patreon will help ensure more
consistent uploads and allow for more ambitious projects in the future. If you’d like more information, all of the
details are on my page on patreon. Anyway, thank you again for supporting the
channel, and I hope you have a great day and/or night, and I will see you in the next one.

Plot Mountain! | The Plot Diagram Song | Scratch Garden


If you’re going to Plot Mountain
You gotta start somewhere We’ll call this the INTRODUCTION
And guess happens there? You describe the characters and the settings
That’s the who, what, when, and where The characters are the people that are there
What do they look like, why should we care? And the setting is the place where they be
What exactly do the characters see? On their way to Plot Mountain At the start of Plot Mountain
You’re gonna have to go up We call this the RISING ACTION
And here starts the plot There’s a conflict in the story
You should describe exactly what Like a character has a problem to work through
With themselves or the world, what should they do? Or maybe there’s some big arguments
Or some dramatic natural events On the way up Plot Mountain Keep on going up Plot Mountain
Until you reach the top We call this the CLIMAX
And here you cannot stop! You must face the biggest problem
That leads to a turning point Here the story is the most intense
With emotions, drama, and suspense But action like this cannot stay
The story must change and go a different way On the top of Plot Mountain After the top of Plot Mountain
You’re going to start to go down We call this the FALLING ACTION
And it lasts until flat ground There’s still action in the story
But it will start to slow down So the worst is over, the worst is through,
But now what will the characters do? There are still some problems, how long will
they last? Don’t forget the ending is coming fast
On the way down Plot Mountain After climbing down Plot Mountain
Well it’s gotta end somewhere We call this the RESOLUTION
And what will happen there? You should answer all the questions
Until you are aware: That the conflicts in the story from before
Aren’t there any more Unless there’s gonna be a sequel or part
2 And then you’ll have to think what will
the characters do? The next time on Plot Mountain!


[HOST] Tekashi 6ix9ine’s “GUMMO” introduced
him to the rap game as a brash rainbow headed rapper who used trolling to gain traction. And while the song was his first career success,
it also seeded his downfall, according to his own testimony during the trial of Anthony
“Harv” Ellison in September 2019. “GUMMO” is produced by Pi’erre Bourne
and was essentially 6ix9ine’s debut single. The track’s name may derive from the 1997
cult movie favorite, “Gummo,” which is about a group of kids stuck in a town recently struck
by a tornado. 6ix9ine opens the track shouting out the 9TreyBloodz
– who are featured prominently throughout the music video. “Billy” refers to the 9Trey Bloodz, led
by 6ix’s then unofficial manager, Kifano “Shotti” Jordan who opens up 6ix9ine’s
debut project, ‘Day69: Graduation Day’ with a monologue on “BILLY.” 6ix9ine had only met Shotti and the alleged gang members in the “GUMMO” video on the
day of the shoot. One report says, quote. Shotti was allegedly a member of the Nine
Trey Gangsta Bloods, a subset of the violent prison gang founded at New York’s Rikers
Island jail in 1993. He produced the crowd of menacing young men
in the video… [HOST] But before “GUMMO,” 6ix9ine’s
main desire was to go viral by any means necessary. [6IX9INE] I don’t want to be a super hero
I want to be like a villain. The villains never die. Super heroes always die. I’m a villain. Fuck being a super hero. [HOST] And he did this by contorting himself
into the violent gang member debuted in “GUMMO.” 6IX9INE: I would pray everyday while walking
Tidus and be like God, please change my life…and then Gummo came and life changed. [HOST] Next on the track, 6ix sends shots
at a friend of his former collaborator, Trippie Redd. Remember when you was in LA nigga, K-B told you to take yo flag off, the nigga
that you was talking about on the song, ‘yo KB you’s a loser’ that nigga don’t run
shit, he’s not from my set. [HOST] In August, the Feds used these lyrics
to show they quote. refer, in part, to an ongoing dispute,. On Tuesday, 6ix testified that he was behind
a scuffle involving Trippie Redd and 9 Trey gang members, supposedly saying quote. I told Shotti I wanted something done about
Trippie. Shotti: “Say less,” we’ll get on top of it. This was also around the time Genius confirmed
that 6ix9ine had previously pleaded guilty to use of a child in a sexual performance. Next on the chorus, 6ix interpolates 21 Savage’s
“Red Opps,” and SahBabii’s “Pull Up With Ah Stick,” while referencing Tay-K’s
“The Race.” The final line of the chorus was originally
intended as shot aimed at City Morgue’s Sosmula – a former member of 6ix9ine’s “Scum
Gang.” The song’s producer Pi’erre Bourne famously
denounced the record upon its release and later shared with Genius that he was not cool
with how it all went down. PI’ERRE: I never wanted to have anything
to do with that song just because of how they went about releasing it. It was very disrespectful. [HOST] “Gummo” peaked at no. 12 on the Billboard Hot 100 and led the way
for 6ix’s cultural onslaught of further songs like “KOODA” and “FEFE” with
Nicki Minaj – but it all came crashing down in late November 2018 when he was arrested and
charged. If you’d like to learn more about “GUMMO,”
check out the song page on Genius.com. I’m Jacques Morel with Genius News, bringing
you the meaning and the knowledge behind the music. Peace!

Top 10 BROKEN Fighting Game Characters

October 20, 2019 | Articles, Blog | 100 Comments

Top 10 BROKEN Fighting Game Characters


Nick: If you’ve been following Screwattack for a while, you know how much we love fighting games. For us, they bring us so much hype and excitement, but then there are some characters that just bring us nothing but salt and frustration. The 10 you see here aren’t necessarily unbeatable, but man, oh man, they can be rage inducing. So hey! I’m Nervous Nick for Screwattack’s Top 10 BROKEN fighting game characters. Announcer: NUMBER 10. Nick: Killer Instinct has never been a super execution heavy series, but even then, why is Cinder such an easy character to play in the original KI!? Not just easy, but rewarding too! Not only does he have one of the most famous infinite combos in fighting games, but he’s got another combo that ends up stunning you, letting him rinse and repeat until you lose. Oh, also, he can turn invisible. You know, just for good measure. Cinder was such a problem in the arcades back in the day, that Nintendo actually had to patch KI just to take away his infinite nonsense. Yes, behind the times Nintendo PATCHED A GAME IN 1994 by sending technicians out to all 17,000 arcade machines… …just to tone Cinder down. I love it. A man on fire did more to modernize Nintendo than competition from Sony and Microsoft ever did! Announcer: NUMBER 9. Nick: Love her or hate her, Ibuki will forever be one of my very favorite Street Fighter characters. Back in Street Fighter 3: New Generation, she was the first fighting game character I ever mained. But I’ll call it like I see it, this character’s broken. I can’t think of too many characters who have ever had a one button infinite. but here’s Ibuki comboing Elena with nothing but a standing heavy kick. Even I could do this infinite back in the day, and I was a complete fighting game newbie! Plus, her super, “Hashin Shou” was just dumb! I remember one time, I got hit by Ryu’s fireball and somehow mashed out a super fast enough to hit Ryu with it before he even had a chance to block! Oh, also this super sets up Ibuki’s infinite as well. If ever a case could be made for thick thighs taking lives… …this would be it. Announcer: NUMBER 8. Nick: When Street Fighter Cross Tekken was announced, it was like a childhood dream come true. I mean, two huge fighting game franchises coming together in an official game?! The possibilities were endless! Unfortunately, the game launched as a buggy glitch-filled disappointment and nothing embodies that better than “Mega Man”. Mega Man with GIANT quotation marks around it. Anyway, Mega Man could eke out wins with the tactic not so affectionately referred to as a TIMER SCAM. Basically all he had to do was get the life lead and trigger a bug which took him to frigging orbit, out of your reach, you can never hit him again for the rest of the game. After that it was only a matter of waiting for the timer to run out, or for the opponent to rage quit. But hey, on the plus side, Capcom has since managed to fix both this bug and Mega Man himself. Thank God! Announcer: NUMBER 7. December 15, 2015… …the final character for Smash Brothers Wii U is revealed to be none other than Bayonetta. The internet loses its collective mind with hype! …And today, the internet is losing its collective mind with SALT. Anybody who’s had to face Bayonetta knows the pain of losing an entire stock just because she got you with one Witch Time counter. This move is fricking dumb! Even without it, Bayonetta still has plenty of other ways to take you from 0% ALL the way to the Big Battlefield in the sky by killing you off the top. Pretty much the only reason Bayonetta’s not higher is because she did get patched so that you can escape her zero to death combos, but you’ve got to do this to your controller to do it! [BOOM] The only thing that wears down faster than your control stick is your patience when you’ve got to fight the Umbra Witch. Cross your fingers that if and when this game gets a Switch-port that Nintendo burns the witch one more time. Announcer: NUMBER 6. Nick: One word: RESURRECTION. Anybody who has had the misfortune of playing against Gill from Street Fighter 3 probably shudders at that very word. It wasn’t enough that this game’s boss character does chip-damage with his normals… shoots projectiles that can eat through everyone else’s… can stun most characters in one combo and also hits like a titanium truck carrying bricks! What truly puts Gill over the edge is everything he does with his Super Meter. You can use it to rain down a wall of projectiles from the sky… shoot rainbows that do a billion damage whether you block it or not… or worst of all, his dreaded RESURRECTION. Let me tell you the story of how this usually goes: You barely managed to land the final hit that downs this giant naked man… when suddenly he just gets back up like he’s demon-possessed and his health bar turns green again! I’ll skip to the end of the story: You lose! Hey, at least he’s banded by default in 3rd Strike: Online Edition! Announcer: NUMBER 5. Nick: How can you talk about broken fighting game characters without bringing up the all-time classic Akuma from Super Street Fighter 2: Turbo? You want to know what an overpowered fighter looks like? Behold! The quintessential textbook example! We all remember experiencing the nightmare that was the hidden boss Akuma… so when it turned out that the version YOU could play as was toned down, everybody said: “Oh, thank God!” But, he was STILL too powerful. Akuma was always meant to be something of a glass cannon, who hits hard but gets it even harder. The thing is, in his first appearance here, he was a too much cannon and not enough glass. If he kept throwing his red fireballs at you… YOU WERE STUCK-AND-BLOCK FOR THE REST OF THE MATCH, and even if you got past that, he couldn’t be stunned! At least Gill was banned by default in Street Fighter 3! Not so with Akuma. Announcer: NUMBER 4. Nick: Something that makes Marvel vs Capcom games so appealing is the idea that EVERYONE is cheap. That’s such a huge reason why these games are so fun! And yet, for most people, Dark Phoenix managed to suck the fun right out of Marvel vs Capcom 3. Phoenix may have the smallest amount of health in the game, but if she dies while sitting on all 5 Hyper-Meters HO HO, BOY, ARE YOU IN FOR SOME BULLCRAP! Reborn as Dark Phoenix her speed and damage output both get a huge boost, and since her teleport can appear in front or behind you, you basically have to guess which way to block. And then, on top of all that, if she triggers her X-Factor… she gets even faster and even stronger until she’s an nigh-unreactable powerhouse that can undo all your hard work in just a few combos. I haven’t played this game since 2013 and even though I was never really good at it… this character is still a big reason why I quit. Announcer: NUMBER 3. Bayonetta may be the modern-day controversial Smash character, but not so long ago, that dishonor belonged to Meta knight in Super Smash Brothers Brawl. This beach ball with wings seemingly has almost every advantage going for him! Ridiculously fast moves both on the ground and in the air, a powerful combo game, and for those of you into this sort of thing… NO BAD MATCHUPS ACROSS THE ENTIRE CAST! He may be a lightweight, but if your attack does anything less than kill him outright, Meta Knight is practically GUARANTEED to get back onto the stage again, since every single one of his special moves also works as a recovery. Plus, Meta knight is really good at running away from you the entire match. Remember that glitch that let him disappear for as long as he felt like? Yeah, not so fun for everybody else. Fun fact: Because Meta Knight is such a stupidly powerful character… he’s the only one in all of Smash who is nearly banned from all tournament play. And in hindsight, he probably should have been… Announcer: NUMBER 2. Nick: You know a fighter is bonkers if they’re banned from tournaments WITHOUT being a boss character, and if you played Jojo’s Bizarre Adventure: Heritage for the Future, you can see why this exact thing happened to a little bird called Pet Shop. This freaky falcon is small, hard to hit, and loves nothing more than shooting you with a giant icicles that lead to TONS of damage. Pet Shop is so hard to keep track of because he’s all over the screen in this game… and he’s so strong, that he can even take Jojo himself from full health all the way to death in a single combo. GOLLY-MIT! I JUST- I JUST WANT TO SMASH HIS LITTLE BIRD FACE IN PIECES UNTIL IT SHATTERS! Oh yeah, just like that. Announcer: IT’S… NUMBER 1. Nick: If you’re watching a Screwattack Top 10 you must understand that if it’s number one on the list IT IS THE ANSWER. Ladies and gentlemen, let me personally introduce you to the number one most broken fighting game character of all. Ivan Ooze. In Power Rangers Fighting Edition on SNES, this character actually flies around the arena the entire game all the while shooting you with columns of lasers and projectiles that, get this, HOME IN ON YOU. Even if you somehow get in close on him, Ivan Ooze’s aptly-named invulnerable strike has, well, obvious advantages. It’s true that he literally can’t block, but with moves like these, WHY WOULD HE NEED TO?!?!?!? On top of all that, what if I told you that you can’t throw him OR hit him with low attacks!? That means half of your basic offense is COMEPLETELY WORTHLESS against him! Picking the best character in a fighting game doesn’t usually mean that you’re going to win automatically… Unless you pick Ivan Ooze in which case you will win every time. For secret number 11 we’re going back to Smash one more time for the Ice Climbers. These kids trolled their way through not just Melee, but also Brawl as well! If your opponent knew the right inputs, one grab from the Ice Climbers meant one death for you guaranteed. So maybe it’s for the best that they never made their return in Smash Brothers Wii U

NET Productions| Nebraska The Chocolate Life

October 19, 2019 | Articles, Blog | No Comments

NET Productions| Nebraska The Chocolate Life


(mellow orchestral music) CHRISTOPHER: Chocolate
is fascinating, fun. Chocolate is romantic. SUSIE: Chocolate
is a warm hug. KEVIN: Messy. (laughing) PAUL: Well said. DEB: Chocolate
is mouth watering, satisfying, extravagant,
lavish, beautiful. BERTHA: Super delicious.
(laughing) CHRISTOPHER: The journey
from the discovery of cacao to present day to a
chocolate bar is a long, fascinating piece of history. TODD: We’ve had lines
blow up on us to where you’re literally covered from
head to toe in chocolate. Always worse things
you can be covered in, we always say. MELISSA: A lot of people
are surprised to find out that everything on there
is completely edible. We also get a lot of people
that are surprised to find out that everything’s done by hand. SHINYA: Everybody said,
“Wow, this is different.” Somebody said that this is
life-changing chocolate. BERTHA: It’s hard to find
anything that you really feel like you have
accomplished something and making the
chocolates I feel like I’ve accomplished something. JASMIN: People don’t
realize what amazing things are coming out of this
part of the country and going all over
the United States. (mellow orchestral music) NARRATOR: When Nebraskans
think of chocolate today, Bakers Candies in Greenwood
often comes to mind. The plant started by
Kevin Baker in 1986 as a way to provide
for his family, is now a family run operation. KEVIN BAKER: There’s a
lot of things I wanna go in other than candy but I
had a family to support and I knew if we could do
this and do it right, we could get it going
pretty soon and we did. NARRATOR: Before
starting Bakers Candies Kevin built, designed and
maintained automated equipment in the aerospace industry. His start in candy
came when he was hired by Lincoln chocolate
company House of Bauer. KEVIN: I was hired to come
in and update equipment, try to automate it, get them
efficient and make some money. We got it going
good and so I think it started showing a profit so basically they sold
out to Price Candy out of Richmond, Missouri
which was later bought by a bunch of investors
and they bankrupted it. NARRATOR: Not to be deterred, Kevin took his ideas he’d been
developing for House of Bauer and built the first
Bakers candy building with help from family
and never looked back. KEVIN: I was not a candy man but I knew how to make candy. I mean I would, I didn’t know the recipes but
I knew what needed to be done that we could make
it efficiently. We hired a guy that knew
more about chocolate and he would work the recipes
and we would run tests and try things to see
how fast we could run it. Get the chocolate to set, is it compatible
with our equipment. NARRATOR: Today
Kevin’s sons Todd and Paul have integral rolls in the
company’s day-to-day operations. TODD BAKER: There are
photographs of Paul and I on our David Hasselhoff
Knight Rider Big Wheels rolling around the Bauer
and Blum plant in Lincoln and so the chocolate
industry is really all we’ve ever known. We’re pretty good at making
chocolate having spent our whole lives doing this. NARRATOR: The Bakers
estimate they produced between three and four
hundred thousand pounds of chocolate in 2017. That results in at least
30 million meltaways. TODD: By my math that amounts to about 12-15 meltaways
per Nebraskan. NARRATOR: According to Paul, milk chocolate red
is the fan favorite followed closely by
dark chocolate mint, but which one do the
Bakers like best? PAUL BAKER:
They all taste like work is
our famous saying around here. NARRATOR: Like Nebraska
farmers sell corn and soybeans the Bakers buy their chocolate
on the open commodity market. TODD: The cocoa beans come to
the United States on a ship, just like every chocolate
company gets their cocoa beans however, we have them
processed into these nice, convenient melting ingots. A pallet like this
of chocolate liquor actually is probably
about the equivalent of an entire semi trailer full
of dry roasted cocoa beans. Being far more dense
we’re able to get about 30 of these pallets onto a semi truck and we
can get a lot more cocoa here to Nebraska so that
we can re-distribute it. NARRATOR: After 10 pound
chocolate liquor blocks are melted, they are mixed with
cocoa butter and flavorings to begin the process of creating the famous Bakers Meltaway. TODD: From the beginning to
the end the entire process takes about 90 minutes. That includes the time it
took to literally pump it out onto the floor, form, shape,
coat, cool, twist wrap and send it into this catch
bucket like you see right here. NARRATOR: Let’s speed
that 90 minute process up a bit, shall we? (upbeat bubble gum music) (record scratching) Okay, now let’s try it slow. (smooth mellow music) Bakers chocolates are so good
people come from miles around. Some even pedal their way. An annual chocolate
bike ride by the Great Plains Bicycling
Club brings chocoholics 40 miles round trip to satisfy
their chocolate cravings. RANDY SMITH:
We do the Bob Brown Memorial
Easter Bunny Chocolate Ride. This is a memorial for Bob,
who along with his wife Ann were long-time
members of the club. Bob was a real chocolate
lover so about weekly during the summer they would
ride out from their home, up here to highway six
and up to Greenwood to Bakers Chocolates
where Bob would replenish the supplies and
they would ride back. Bob passed away suddenly
a few years back and I decided we needed
to continue the ride so I’ve led that ride
for the last few years. NARRATOR: To accommodate
chocolate lovers from across Nebraska,
Bakers is expanding. A 5000 square foot
retail store addition is slated to open in 2019. A testament to their efficiency. TODD: A chocolate factory
our size in the year 1980 would have had have employed
at least a hundred people to do what we’re now able to
do on our production floor with just three employees. Literally machinery does 100%
of the labor intensive work out here on the candy factory
floor and so when people come to the chocolate factory
looking for oompa loompas they’re often
disappointed to find they’ve all been outsourced by automated
production equipment. NARRATOR: In fact,
automation may have lead to the demise of Lincoln’s
second largest employer of the 1950’s and ’60’s. Let’s take a look at the
Haymarket when cranking out hand-dipped confections
was a top priority. ED ZIMMER: We’re at 8th and P in
Haymarket in Lincoln, Nebraska and I think of this as the
center of chocolate in Lincoln and maybe the center of
chocolate in all of Nebraska because behind me is
the candy factory. What originally was the Gillen
and Boney candy company. They were a Lincoln firm that
went all the way back to 1895 and in fact, they went back
to 1895 in this building, although it didn’t look
like this at that time. NARRATOR: Ed Zimmer is
Lincoln’s leading historian. He takes us through what today
is a revitalized urban area and what once was
Lincoln’s chocolate mecca. Frank Gillen and
William Boney worked for competing candy companies. Gillen for Lash Brothers, Boney for Lincoln
Confectionary Company. After about a year as
competitors they joined forces. ED: Almost immediately
after Gillen and Boney formed their own company, their
building burned down in 1895 and somehow they didn’t
go out of business, they in fact bought the
two-thirds of the site that had burned down and rebuilt
their three stories in 1906 then added fourth story on top
of that and eventually bought and remodeled the
whole exterior. So, that whole
corner of 8th and P was the Gillen and
Boney building. NARRATOR: The foundation
laid by Gillen and Boney turned into Russell Stover, Lincoln’s leading chocolate
company in history. ED: Stover’s first came to
Lincoln not as manufacturers but as retailers. They weren’t called
Russell Stover, they were called Mrs.
Stover’s Bungalow Candies and they were in several
locations around 13th and O, eventually operating out of the Miller and Paine
department store building. During World War II, in order
not to be put out of business by the rationing, they bought
regional candy companies and Gillen and Boney was
one of them they bought. (upbeat jazz music) NARRATOR: By 1943 when Russell
Stover took over operations of Gillen’s Candies,
they have 43 locations around the region. Not long after that,
in the spring of 1946, an 18 year old named
Margaret began working there. MARGARET LEHL: I think I weighed
114 pounds when I started there and boy it didn’t take
long to pick-up to at least 118 or so (chuckling) and I’ve been heavy ever since. If I took that first
piece in the morning, I ate it all day long. But if I never ate a
piece then I was okay. NARRATOR: Not long after
she started working there Margaret met a teenage
candy maker named Leonard. In October of 1947, when
she was 19 and he was 20, they got married. Both Margaret and Leonard made
a career out of Russell Stover working there until 1980 when
offices and major production moved to Kansas City. But before that
happened, Russell Stover was the major player in Lincoln. ED: The payroll
eventually reached 800
and they were producing a million pounds
of candy a month out of the Haymarket district. MARGARET: I started
out as a service girl for the nut cluster dippers
and I did that for a while and then I learned to dip
the clusters too, myself. And then from there I
learned to do the designs by hand dipping and I did
chocolate and pastel both. NARRATOR: As a perfectionist
Margaret had a hard time meeting the 120-150 tray quota
during her eight hour shifts. With 82 pieces of
candy on a tray, workers would have each
dipped over 10 thousand pieces of candy each shift. MARGARET:
If you was going to make
for vanilla cream that was a V and you used three
fingers and made the V. And chocolate butter
was rough top so you, it was kind of a rough top. And then for caramels
it was a cup. ED: I still run into people
around Lincoln who worked at, what they almost always
called Stover’s and they have fond memories of coming
home smelling of chocolate. MARGARET: Didn’t pay a lot but I
stayed because I liked to dip and I liked the people and so I, I just enjoyed working there. NARRATOR: The
Lehl’s started their family
while working at Stover’s. The kids remember their parents
coming home with chocolate for them on a regular basis. MARGARET: It was like a
three pound box. We only paid a dollar
for the seconds. NARRATOR: Today inside
the candy factory atrium a tree grows from one of
the vats that was used to melt the chocolate
all those years ago. And train tracks still
disappear into the building. ED: As Russell Stover
expanded in Lincoln they went beyond the
Gillen and Boney building into about half a dozen
buildings around them including the big HP Lau
grocery warehouse north of them. From the north the spur line
came right into the HP Lau building and all the
way down into the old Gillen and Boney building so
they could deliveries by rail right inside the building. NARRATOR: Former
Russell Stover employees still get together twice a
year for coffee and breakfast. MARGARET: We talk some about it
and how things changed, some of the people that are
gone that we really miss and everything. It’s just fun to get together. NARRATOR: Today in Texas,
Frank Gillen’s great grandson still makes chocolate under
the Gillen candy brand. In Lincoln in 2013
with the construction of the Pinnacle Bank
Arena came a piece of art by Philadelphia
artist Donald Lypsky called Box of Chocolates. It is 16 feet wide by nine
feet high and contains 144 chocolate pieces. The artwork pay homage to the
area’s rich chocolate history. TODD: I’m Todd Baker with Bakers
Candies and shipping chocolate especially in Nebraska,
particularly in the summer can be quite difficult. If you’re going to ship
chocolate from home, here’s what you need to do. First, start with any
standard corrugated box. If you can, put insulation
first at the bottom, followed by the candy,
our local sports page. We use eutectic gel
packs like these. You can no longer ship dry ice
via most commercial channels and so you eutectic
gel ice is great for two to three-day shipping. Place it on top
of your newspaper, then from there we’re
going to add one more layer of insulation to the top of the
box and then here’s the key, when we close the box we
wanna tape it not simply along its vertical seam but also along each of the
horizontal seams as well. What we’re hoping to do is
make this package air tight. By doing this, your chocolate
will last about 40% longer and it’s the key
that everybody misses when they ship
chocolate from home. NARRATOR: Lincoln’s
Haymarket will forever be connected to the
city’s chocolate past. Today it’s still an area
where chocolate lovers can find something satisfying. ED ZIMMER: At their peak Russell
Stover was using about half a dozen buildings
in Haymarket, both on the candy factory block
and even across the street here at what’s now The Mill. This was one of the key
buildings in the revitalization of the area. I hear they even sell
chocolate inside here now. NARRATOR: Some of the
chocolate sold inside the mill is made by Shinya Takahashi, a nutrition and health
science professor by day and chocolate maker by night. His chocolate is
known as Nama Choco. SHINYA TAKAHASHI: I don’t
advertise my side business, chocolate business
to my students or
anybody else on campus because on one hand I’m
advocating or teaching students a healthy lifestyle but
then I make chocolate to sell to people. Once in a while when I go to
The Mill coffee shop in town, there are students
there studying for exams and I see them, “Oh,
you’re the professor.” Oh yes, (chuckles) and
it’s a little bit awkward situation sometimes. (speaking in Japanese language) NARRATOR: Shinya moved
from Japan to Nebraska to study exercise
science after watching the Nebraska football
team play Kansas State in Tokyo in 1992. SHINYA: What I saw on TV,
Nebraska playing against K-State and they were really strong. Tommie Frazier was a freshman
and he was a quarterback and they beat K-State so I
was pretty impressed by that and I decided to
come to Nebraska. NARRATOR: Shinya began
making his Japanese chocolates as a way to bring a taste of
home to his family and friends in Nebraska. SHINYA: The chocolate that I
make is really popular in Japan, especially the
Valentine’s Day time. Maybe January through
March but I haven’t seen anything like that in US and so I started to
kind of experiment and try to find
a close chocolate that I’m used to. NARRATOR: He turned it
into a business in 2014 after winning the
People’s Choice award at Lincoln’s Chocolate
Lover’s Fantasy event. That was the first time he
entered and he’s held the title every year since. SHINYA: When we went to
Chocolate Lover’s Fantasy
first time, we provided samples and
everybody said “Wow, “this is different.” Somebody said, “this is
life changing chocolate.” NARRATOR: His recipes
are simple in appearance and ingredients. Shinya prefers to let the
chocolates speak for themselves. SHINYA: I’m not making
chocolate from scratch, I’m using baking chips
basically, chocolate chips and then I put in some
ingredients and make the texture much, much soft and smooth and
I think that’s the difference when you compare to
other chocolates. NARRATOR: Nama Choco
comes in five flavors: dark chocolate, sea salt,
mint, sea salted caramel and raspberry. SHINYA:
My chocolate is temperature
sensitive so my chocolate needs to be always in the
refrigerator and it can last, I’m really comfortable
maybe at seven to 10 days but beyond that I won’t
be able to guarantee that that chocolate is good. All right. MOTHER-IN-LAW: Kanpai
SHINYA: Kanpai. NARRATOR: Shinya
makes Nama Choco in his mother-in-law’s basement
kitchen because that meets the proper certifications
for a food processor license. SHINYA: Nama meaning
“the fresh”, in Japanese and Choco is the chocolate. NARRATOR: Around the
same time Shinya Takahashi was coming to Nebraska because
of the football program, Kansas City native
Christopher Elbow was here as part of the University of
Nebraska Lincoln swim team. He is now a premier
chocolatier in his self titled chocolate empire
in Kansas City. CHRISTOPHER ELBOW:
Christopher Elbow Chocolates is a modern chocolate factory. We produce handmade bon
bons, truffles, confections with unique flavor combinations and also with a design element. We do a lot of hand
painting and air brushing so every chocolate that
we produce has its own, unique identity. NARRATOR: Christopher’s
road to success has been long and being a chocolatier
wasn’t part of his plan while attending the
University of Nebraska. CHRISTOPHER:
I was majoring in restaurant and food service
administration at UNL and a lot of the classes I
was in were very chemistry, food science centric
which actually gave me a really great foundation of when I did start
my culinary career. NARRATOR: Elbow
started out as a chef cooking savory food. CHRISTOPHER:
I had the opportunity
to work in a pastry kitchen out in Las Vegas and that’s
where I discovered my love for desserts and chocolate
and kind of all things sweet. NARRATOR: Even
though chocolate making wasn’t in the
plans when Christopher
was at the University, he says what he learned
there does translate. CHRISTOPHER:
Chocolate and pastry and
baking are very scientific and having that knowledge
that I learned at UNL really helped me gain insight
on how to correct problems and then come up with new
techniques and new ideas. NARRATOR: We visited
Elbow just three weeks after moving into his
new global headquarters in Kansas City. CHRISTOPHER:
We started in a 400 square
foot room above a restaurant. It was very small
scale, it was just me. Didn’t have any employees
other than my wife and my mom would come
down and help tie bows and things like that in the very early
parts of the business. But right from the beginning
we couldn’t keep up with demand. NARRATOR: The move to the
new building should allow for future expansion. CHRISTOPHER: All of our bon
bon and confection production will take place here and
it also houses all of our packaging operation, our
shipping and warehousing and then all of our
corporate offices. We were working under the
roofs of three buildings, separate buildings before
and just as we’ve grown we’ve kind of pieced
together what we could. But ultimately we
needed more space. NARRATOR: Confections
created here are works of art that go through many
steps before hitting the consumer’s mouth. CHRISTOPHER:
The bon bons is really what
we kind of became famous for. Kind of the core
part of our business. That process starts
out with airbrushing, the same airbrushes you
would use as a hobbyist and our paint so to speak,
is colored cocoa butter. We will paint the
molds with airbrushes or sometimes we’ll splatter
them or hand paint them. Once that is set we’ll pour
the chocolate into the mold and it will form the shell. Pour the excess out,
the rest will drip out and kind of leave
behind a thin shell. After that sets up that’s what
we’ll fill with our filling. NARRATOR: Fillings for
the Belgium style bon bons are made with well
thought out ingredients. Together they create
unique flavor combinations. CHRISTOPHER: We
like to a lot of really soft, infused caramels
using spices, herbs, different kinds of
fruits and flavors. Alcohols and things like
that that all go really, really well with chocolate. Once we make those and fill
them up, they’ll set for a day and then we’ll seal them up
the next day and turn them out. NARRATOR: The other
style of bon bon they create is called a French
style ganache. CHRISTOPHER: We would pour the
filling in a frame, we would cut it into
squares the next day and on the third day it would
go through an enrobing machine and get a really thin
coating of chocolate on it. Then we’ll actually decorate
those at that point, usually with what’s
called a transfer sheet which is cocoa butter
that’s been silk screened onto a sheet of acetate and
we put it on the chocolate when it’s wet, pull
it off after it’s set. It’s kind of like a temporary
tattoo so we can digitally create almost any design
for those types of bon bons. NARRATOR: Elbow and his
team are always looking for new flavor combinations
and those they come up with are intentional. CHRISTOPHER:
One thing that’s been
kind of a key to our success is we don’t do anything
weird for the sake of being weird or trendy. What I tell my staff is
if we eat it and we say huh, that’s interesting, then
it’s probably not something that we should sell. We like to keep things simple. The worst reaction a
customer could say would be that’s interesting. It’s the worst thing
you can say to a chef. NARRATOR: Even with room
for growth in the new space Christopher emphasizes
they aren’t looking to produce bigger batches of chocolate. CHRISTOPHER: We’re dedicated to
small batch production. We do want to grow and we do
want to make more chocolates but we’re at a certain
point where our batch size is perfect for
maintaining our quality. Our really primary focus
is to stay innovative and keep doing new
products and new flavors and kind of staying
at the forefront of the
chocolate world. NARRATOR: If Christopher
Elbow runs a chocolate empire in Kansas City, Susie
Robison is Tekamah’s queen and her shop Master’s
Hand is her castle. Nestled between
Sioux City and Omaha it started as a single mom
making candles with her kids. Now, it not only sells
candles but is a floral shop, boutique, lunchery, bakery
and of course, a candy shop. That part is known as
Serendipity Chocolates. SUSIE ROBISON: We are what we
call every woman’s dream shop but we’re also every
man’s dream shop when he’s in the doghouse. (laughing) We just wanted to
make a sanctuary, a place where women could go because unless you’re
intentional about life, it just passes you by. NARRATOR: When Susie decided to add Serendipity
Chocolates to the business, she looked to her
past for inspiration. SUSIE: That desire kind
of started with my mom and my aunt Esther and they
always made a lot of candies and things like that
at holiday times. Our chocolate covered
cherries and barks and toffees and things like that, that all came from
my mom and my aunt. NARRATOR: Susie says what
makes their chocolate so good is the ingredients used. SUSIE: We make everything
with real cream, real butter and real love
and not the fake love. You can get fake love anywhere, we make it real love and
that makes a difference. When people come in
we want them to leave with a sweet taste in their
mouth and so we give away a lot of just free samples. This little boy came
up and he was sampling all kinds of chocolate and so
the first one that he sampled, it was a peanut butter peanut and he apparently loved it a lot and he shouts over to his mom,
“Mom, you’ve gotta try this, “it’s a chance of a lifetime.” NARRATOR: Five years
ago Susie married Scott. A couple years after
that he lost his sight. Susie says it’s because of
all the adversity in her life that she is where she is today. SUSIE: The things that looked
horrible in the beginning they became part of the
rocky road of the story that we have to tell. In the early years
of Master’s Hand, when we just made
candles just to live, if somebody would’ve
just come behind me and just gave me 500 dollars, Master’s Hand would
never have been here. NARRATOR: Susie says there’s
something about chocolate that makes it perfect
for all occasions. SUSIE: I’ve never, out of all
the years that we’ve been here at Master’s Hand, I’ve
never had someone return a box of chocolate. It fits. You don’t have to worry
about getting the right size. Hi, I’m Susie and today we’re
gonna do a chocolate tip and I’m gonna teach
you how to make your own chocolate
bowls at home. You’re gonna take a balloon, you’re gonna dip it
in the chocolate, three times ’cause we’re
gonna try to make this look like a little tulip. And then I’m gonna
take it over here and I’m going to
put it on my tray. Now once it’s done
here I’m gonna take it and I’m gonna put it in the
cooler for about five minutes right in that area. Once it’s all cool I’m going to take them out of the cooler
and them I’m just gonna gently pop this balloon. Okay, now’s the fun part. You get to bring all
kinds of goodies here and we’re just
gonna fill them up. This right here is
a pudding mixture but you can use ice cream, you can use mousse. Oh, this is gonna be so good. Let’s put a few raspberries
in there because who couldn’t love raspberries. Yum. And then we’re gonna put
some whipped cream on top. There you go, something you
can do for your family at home. NARRATOR: Back in Kansas
City Christopher Elbow may be best known
for his bon bons but one of his most
recent endeavors is his Bean to Bar line of candy bars. To know where his cacao beans
come from and who grows them he travels extensively
to the growing regions and has done lots of
research on cacao in history. CHRISTOPHER ELBOW: The journey
from the discovery of cacao to present day to a
chocolate bar is a long, fascinating piece of history. I think 10,000 BP is when
chocolate was discovered in the Amazon basin and
typically it would’ve been used in the Mayan culture. They used to serve
it as a drink, a very bitter drink, a
very unfamiliar flavor. And then over time, the
cultures have learned that you can ferment the bean and dry it and
further refine it into what we associate chocolate
and the Europeans came over and landed in Central
and South America, say the natives
handling this bean, that’s a very precious currency
and something very valuable so they took it back
and it wasn’t until then that sugar started
being added to it and it becoming
something that we know of chocolate as today. NARRATOR: The cocoa
growing region is small and cacao is not a very
lucrative crop to farm. CHRISTOPHER:
Cacao grows typically
approximately 18 degrees north and south of the equator. It’s a very hot, tropical
and usually low altitude so it’s a little overlaps
with coffee a little bit but coffee would be
typically a higher altitude. NARRATOR: Cocoa
grows on trees and is difficult to grow
because the harvesting process cannot be mechanized and
some trees can grow up to 30 feet high. CHRISTOPHER: It’s a pod that
grows off the stems and trunks of trees
and inside that pod it would contain about
40 to 60 of the seeds or the beans that we call them and that’s covered with a
very citrusy sweet membrane that aids in the
fermentation process. It takes about
three to four years for a tree to bear fruit
and then another three to four years for it
to become fully matured to where it’s actually
producing a lot of fruit. NARRATOR: Christopher
gets beans from about 15 different countries
currently and he’s traveled all through Central
America into Columbia, Brazil, Peru and Ecuador
in South America. CHRISTOPHER: One of our goals is ultimately in an effort to
make cacao more sustainable, is to work with the farmers. Make sure they’re getting
a fair price for their crop and they have somebody
to sell it to. NARRATOR: Christopher
created a foundation where some proceeds
from the sales of his Bean to Bar products will support that effort. CHRISTOPHER:
The whole goal of visiting
the farmers is two fold. Number one to make sure
the product’s gonna be good and it’s gonna be something
that we’re gonna be able to make good chocolate out of. But also that their
conditions and the farmers are engaged in good practices. NARRATOR: Most cocoa
farmers don’t consume chocolate or know what it tastes like,
so Elbow gets satisfaction when he can provide
them their first taste of the end product. CHRISTOPHER:
We took a white chocolate
made with this group’s milk and their name is on the package and the kids were coming
up and just grabbing handfuls of this chocolate. To see them, you know, make the connection between
what we have created and what they have
provided us was a really kind of magical moment. NARRATOR: There are several
steps the bean goes through before it’s ready to
turn into the chocolate Nebraskans usually eat. After being hand harvested, the pods are broken open
and fermentation begins. CHRISTOPHER: The fermentation
process is really what starts creating the chocolate
flavors and precursors that we would associate
with chocolate. Once the fermentation happens
over about five to seven days, the beans are dried for
another five to seven days. NARRATOR: At this point
the beans are shipped to chocolate makers like
Elbow who further refine them. CHRISTOPHER: Our first step is
to sort through those and get rid of any
extraneous material. Sticks, rocks, things that
won’t make good chocolate but also broken beans, things
that got damaged in transit. The smallest amount
of negative beans would impact a
whole entire batch. (beans being placed
into roaster) The very first step in our
process and where we can start developing flavors
is the roasting process. It’s somewhat similar to
coffee where we’re roasting to a certain profile
for a certain bean. We’re doing it at a much
lower temperature though. NARRATOR: Roasting
typically takes about an hour and is carefully charted
to ensure the beans are cooked all the way
through and not burned. (beans poured into
cracking machine) CHRISTOPHER: The next step would
be to crack the beans and we would end up with
a big bucket of the shell and the cocoa bean so we put
them through what’s called a winnower and that
removes the shell so we’re left with
the very clean nib. That’s what will
formulate our recipe and go into the refiner. The point of the refiner
is to use heat and friction and pressure to basically
liquefy the bean. The bean is 50%,
roughly 55% fat cocoa in the form of cocoa butter
so we wanna break that down into a small particles
where it will liquefy and that allows us to actually
refine that chocolate down to a very smooth particle
size that’s gonna be really pleasing on the mouth. And we’ll also combine the
sugar in at that point as well. NARRATOR: Refining is
about a two day process. From there the liquid
goes into a conch for three or four more days. This is where final
flavor tweaks are made. CHRISTOPHER: With this machine
we have the ability to further push the flavor. We can take the
temperature up really high to where some of the
volatile acids will flash off. NARRATOR: Elbow found
that letting chocolate age before it is cast into a bar
further brings out the flavor. CHRISTOPHER:
Even after we make the
chocolate we typically put it into big blocks and we’ll store
it for two to three months before we cast it
into chocolate bars. NARRATOR: Christopher
hopes that by letting consumers see the process, they will have a heightened
awareness about how involved it is and not take each
chocolate bite for granted. Bean to Bar is a way to
get customers the freshest, purest end result as possible. That’s also the
foundation for Cup of Coa, a hot chocolate mix
originally produced in Salt Lake City but now owned and distributed in Nebraska. JASMIN McGINNIS:
I am an original Barista’s
Daily Grind barista. Barista’s started in 2001
here in Kearney, Nebraska. I am now the third
owner of this company and Cup of Coa was also a
Barista’s Daily Grind company that ownership has
passed on to me. NARRATOR: So how exactly
did the official sponsored cocoa for the 2002 winter
Olympic games in Salt Lake City end up in Nebraska? JASMIN: Coco Pub’s Cup of Coa
used to be originated in Utah and at the time our coffee
shop Barista’s Daily Grind was franchising all over
the state and we made-up 30% of Coco Pub’s sales. So when the original
owners of that company decided to move on
to something else, they asked us if we
would be interested in, in taking over the whole
company which we did back in 2007. NARRATOR: Jasmine fell
in love with Cup of Coa before becoming the owner. She hasn’t found any instant
hot chocolate she likes better so becoming the owner
was an easy decision. JASMIN: When you come across
something unique, something like this that
sticks in your memory, that sticks in your mouth, that even when you
haven’t had it for years you go back to, wow, that
was a good cup of cocoa, how can you not be
passionate about that. NARRATOR: To Jasmine,
the ingredients and recipe are what make Cup
of Coa stand out. JASMIN: Even though it is a
mix with water formula, there is tons of
milk in my product. We just found that
using a dry milk product produced a rich, creamy
cocoa so you can’t tell that my cocoa is
mixed with water. And then we also use three
different chocolates. One of them we
import from Germany, it’s a Dutch chocolate with
a really high fat content. What this means is when you
pour your water into my cocoa and you mix it, it
develops this really rich, creamy, frothy head. NARRATOR: Cup of Coa
is a luxury
hot chocolate made with all natural ingredients. Its unique characteristics
make it versatile, too. JASMIN:
We’re the only hot chocolate
company in the entire country that can be served hot. The same mixture can be
served blended or frozen. It can also be cooked
down into a syrup or sauce and our recipe’s unique
’cause you can do all of those things
with just water. Top it with a little
whipped cream. Good to go. NARRATOR: The cocoa
is produced in Nebraska and hand packed in Kearney
at Barista’s Daily Grind. JASMIN: We roll the tins by hand
and we’ll actually do that way in advance and
have them ready so that when the cocoa sleeves
show up we can just drop the cocoa sleeves
in, slap the lids on and ship from our
coffee shops out to all of the customers that
are ordering Cup of Coa. NARRATOR: Jasmine is happy that her specialty
hot chocolate allows Barista’s Daily Grind
to go beyond being just another coffee shop. JASMIN: Cup of Coa is a
signature product, it draws people. It’s so good that all of
those non-coffee drinkers will say, “Go to that
place because they have “the good hot chocolate.” GUY: Chocolate. MAN: Cheers.
GUY: Cheers. NARRATOR: Jasmine
enjoys being from Nebraska and she’s proud that her
small Nebraska company’s impact her home state. JASMIN:
I love our wide open skies and that life’s a
little slower here. I think that’s part of
the reason why we can appreciate fine things
because we take the time to notice them. People don’t realize what
amazing things are coming out of this part of the country and going all over
the United States. NARRATOR: Even
farther west in Sidney, 88 year old Bertha
Mueller ships her homemade chocolates
around the world. Mueller, known
mainly by the locals, is a former Cabela’s
employee who opens up her home twice a year at Christmas
and Valentine’s Day to her chocolate fans. CUSTOMER: Good morning. BERTHA: Welcome, come in. Glad you could come. BERTHA MUELLER:
The first years I made just
a little bit for my family and then I started
giving them as gifts and the people that we
gave them as gifts to very often said, “I wish
we could buy these.” and twelve years
ago at Christmas my husband died and he
died on December 2nd and it just was such a
blah holiday season for us and so my daughter Pam said, “Mom, do you think we should
try making and selling “some chocolates this year?” I said why not. PAM: Thank you, sir. CUSTOMER: Thank you very much. NARRATOR: The recipe
came from Bertha’s cousin who promised to share it
with her as long as she kept it in the family. BERTHA: The first of November
we start making the fondant and work really hard during
the whole month of November because it’s very
time consuming. We work long, long hours and
sometimes we really burn the midnight oil (chuckles) but it’s kinda fun because
Pam and I work together on it and so it gives us a
lot of together time. NARRATOR: Bertha
and Pam make at least 60 different flavors
which are offered in milk, dark or white chocolate
but that’s just the tip of the iceberg. BERTHA: I make 30 batches of
fondant and each batch makes 90 balls plus
I make all the fudges the sea salt
caramels have been a big seller the last few years. NARRATOR: Mrs.
Mueller went 12 years before a slight price
increase but it only covers cost of supplies. BERTHA: My son asked me, he said
“Well mom, do you make any money “doing that?” And I said, “Yes,
we make some money.” And he said, “Well do
you make minimum wage?” And I just laughed. I said, “If we paid
ourselves a dollar an hour “we would go way in the hole.” It’s not something you do
because you wanna make money, it’s something you do
because you love it. NARRATOR: Bertha
says at her age the feeling of
achievement is pay enough. BERTHA: It’s hard to find
anything that you really feel like you have
accomplished something and making the chocolates I feel like I’ve accomplished something and also it’s good
because people like them and it’s good to do
something that people want and that they want
bad enough come, to come out of their way to get. NARRATOR: Mueller
even mails chocolates for just the cost of postage
to fans around the country and the world. BERTHA: We have customers who
send us their Christmas list and we send like eight or 10
boxes to different locations around and the farthest I’ve
sent any is to Australia. Mostly it’s continental
United States and Alaska. NARRATOR: Only time
will tell how long Bertha will keep making and
selling her confections. BERTHA: I guess I’ll do it
as long as I enjoy it and when I stop enjoying it
then I won’t do it anymore. Lately, I said well maybe I’ll
retire when I’m 90 (chuckles) but that’s getting
pretty close now. CHRISTOPHER ELBOW: My name’s
Christopher Elbow from Christopher Elbow
Chocolates and today I am going to talk a little bit about how to store chocolate. Chocolate and cocoa butter
especially has a tendency to absorb odors so storing
chocolate right next to an onion in your kitchen
is probably not a good idea if you’re gonna use that
to bake a cake with. The best thing to do is
if you have any of these kind of air tight containers, these work really, really
well and get the air out. Then store these in
a cool, dark place. 60 degrees would be preferred. You can store them
in the refrigerator for longer term storage but we always recommend
making sure you bring it to room temperature before
you open up the package. Now, if you don’t have any of
these little containers here, you can always use
good old plastic wrap making sure you do a few
layers really, really tight. I would probably do two
to three layers before, especially if you’re gonna
put it in the refrigerator. Just like that. NARRATOR: Something
about chocolate brings people together. Bertha Mueller’s chocolates
attract family and friends for two special
chocolate holidays. Columbus author and speaker
Deb Burma noticed that too and that inspired her to
write a women’s bible study around the theme. DEB BURMA: And I pray this won’t
be the last time you hear it. May we never tire — We’ve been leading a
series of these events for a few years. When we started talking as a
team about what is one thing that most every woman shares a love for. Chocolate.
Yes, let’s talk chocolate. So, the exciting part
of me as I thought let’s do a chocolate
themed women’s event and see what happens. Hot chocolate, we have — NARRATOR: As Deb
started planning her event and looking through scripture, she had no problem finding
word pictures and themes that coincided with similar
chocolate connectors. DEB: What are all the
things we crave in life, seeking for something
that’s going to satisfy us and I’m taken to, I’m taken to God’s
word where He says that He satisfies every need of ours
through His glorious riches in Christ Jesus. I think about things
that are rich and lavish and how we savor chocolate
as it sits on our tongue and we long for more, right? So, what’s rich and lavish? God’s rich grace for us
that He lavished on us. Right there, in the
pages of scripture. I love the delicious
blend of chocolate and coffee. NARRATOR: Deb planned
her chocolate retreat and its success showed her
that chocolate did in fact, bring women together. DEB: We brought chocolate
in and we had, as I said, topped
out 60 to 100 women. Suddenly 220 women walked
through the door that morning and we saw that chocolate
brought women together. What is it about chocolate, I think it’s rich, it’s lavish, it’s delicious, let’s be real. And it’s beautiful. NARRATOR: Deb’s book
Living a Chocolate Life uses recipes and every day
experiences to help women relate to words in the bible. DEB: An extravagant, three
layer chocolate cake that I baked only to find a
catastrophe on my hands as it split in two
and cascaded down the sides of the cake
plate and onto the table. One big crumbling mess
and sometimes our lives feel like one big
crumbling mess. NARRATOR: Burma understands
that the Bible
and Bible studies can be intimidating
and she finds that the relatable topic
of chocolate breaks down some of those walls. DEB: With the concept
and even the title, Living a Chocolate Life, women were not afraid
to bring a friend, a neighbor, somebody who
had been maybe hesitant, unresponsive in the
past or just intimidated about Bible study to
see that it can be real, a real place, an authentic place of sharing and giggling and maybe some tears, growing together
around chocolate. Around such a fun,
relatable topic. NARRATOR: Deb loves seeing
people across the country share her Bible study and
recipes while enjoying
girl time in the name of chocolate. DEB: You can find chocolatiers
and chocolate shops all over this country and
beautifully right here in Nebraska. Chocolate is so appealing that who can’t talk about it? NARRATOR: As a Christian
author and speaker Deb Burma wears her
faith on her sleeve. Melissa Stephens of The
Cordial Cherry in Omaha shares a love for God
and credits Him for being where she is today. She just didn’t think it
would happen by making adorable little snowmen. MELISSA STEPHENS:
Over the years I’ve seen how
He’s been able to use that for His purpose and it’s
been a really neat lesson. Everything from all
of the fundraisers that we’ve been able
to be a part of. The thousands of chocolates
that we’ve donated to help contribute to
needy families and children and different organizations
that are important to just the gift giving
to touch somebody’s heart and make someone smile
that needed that. I no longer feel I’m not
doing something noble I actually feel like exactly
what God designed me to do. NARRATOR: And what
she was designed to do? Create chocolate
covered cherries that are not only delicious
but are almost too cute to eat. MELISSA: A lot of people are
surprised to find out that everything on there
is completely edible. We also get a lot of people
who are surprised to find out everything’s done by hand. We don’t use any molds to
create any of the pieces or designs for our
cordial cherries. Everything, start to
finish is done by hand. NARRATOR: Melissa learned
how to make cordial cherries from her grandmother and
that was just the beginning of what would become The
Cordial Cherry in Omaha. MELISSA: She’d always made them
for a Christmas treat for us so it had become a holiday
tradition for our family. Eventually I was curious
enough I wanted to learn how to make them myself. She was kind of reluctant
because it’s quite a process. Took about a week or so of
her kind of working with me but I was able to get it down. NARRATOR: Before any
decorating can take place the cherries must be turned
into cordial cherries. MELISSA: We order in all of our
cherries from the Washington, Oregon area. The next step is
draining the cherries. We have to prepare
a liquid fondant, it’s kind of a hot liquid
fondant so once it cools it’s hardened. Once we set them
down on the paper they cool down immediately
and are hardened. We have about an hour
or so before we have to dip them in chocolate
to create a, a casing so
that that liquification
can start to develop while they’re encased
in the chocolate. NARRATOR: Melissa
estimates she has come up with 200 plus cherry
designs over the years. MELISSA: My favorite
cordial cherry design is our snowman cordial cherries. It’s a really fun
one just because there’s so much versatility. They look so happy as
you’re making them. It’s hard to not make
them and not smile and it’s got a soft spot in
my heart ’cause it was one of my very first designs. NARRATOR; Melissa is an
interesting mix of artist and scientist. She has a bachelors
degree in biotechnology and a teaching degree
with a masters in biology. She was teaching and
getting her doctorate in education administration
when she started making chocolates to help
pay for her education. All of this while
raising four kids. MELISSA: I am left brain,
right brain definitely. I had a background in
pottery so that was kind of my foundation which I use a
lot of those same techniques actually in the sculpting and
such of some of the chocolates that we do but I’m also
very analytical so I love science and research
and problem solving which has benefited me
in terms of business. NARRATOR: Even
beyond the recipe family was the key motivation
to the Cordial Cherry’s roots. MELISSA: One of the primary
motivators for opening my shop was my desire to
home school my kids. I was a teacher and it was
really tugging at my heart that I was teaching everybody
else’s kids every day and I was missing out on
watching my kids learn. NARRATOR: And family
is still one of the keys to its success. MELISSA: I was literally
working around the clock. I recruited everybody who
I could possibly recruit so that meant my kids were
in there folding boxes, my dad was in there. I don’t even thing he’s
made a sandwich before and he learned to dip cherries. My sister was there and
her husband and we just had everybody who was
willing to help come in and sort of rescue me
that first holiday season. As soon as we got through
that season we realized okay, we are actually
onto something. There’s no way I can do
this by myself and so my mom and sister at
the time were willing to jump in as partners. NARRATOR: The chocolate
makers we visited do most of their business
between October and February. Melissa found that to be
true of her shop as well. MELISSA: Our most popular design
if we compared the entire year would still be our holiday
designs and among those it’s probably a toss up between
our nativity collection, which is a nine piece
collection that landed on Oprah’s list a few years ago, kind of put us on the map. That was exciting and
the just stereotypical Christmas designs so our santas, reindeer, elves and snowmen. NARRATOR: Besides the
acclaim of making Oprah’s list, Melissa’s chocolates have
been gifted at the Emmy awards a few times. They’ve been featured
in entrepreneur.com and they’ve appeared
on The Today Show. And although those
accolades are appreciated Stephens won’t
take all the credit. MELISSA: I just feel blessed. We have a business that we
do some really unique things and we’ve had some incredible
opportunities come our way and I don’t think
that’s by chance. NARRATOR: Melissa is a
woman with many passions who can’t sit still. She recently obtained
a patent pending on one of her inventions. MELISSA: I had this idea
to be able to stack pastries without them crushing
each other and to create really cool huge towers of
pastries and other food items. It’s called Haute Stacker. NARRATOR: Another one of
Melissa’s passions is mentoring especially up and coming
women entrepreneurs. One mentee is
Alexandra Ratigan. She is a chocolatier on
staff at The Cordial Cherry who has her own
brand of chocolates called The Chocolate Poet. MELISSA: I’ve just mentored
her along the way just to kind of help her get
her business up and running and so not only does she
manufacture her chocolates here but we sell her chocolates
in the shop as well. NARRATOR: Passionate about
chocolate, others, and life, Melissa is surely
living a chocolate life. One common denominator in all
of these stories is family. Chocolate making brings
families together. Chocolate eating brings
friends together like family. KEVIN BAKER: It’s tough to
work with family and we’ve done a very good job at it. I can see the grandkids, we got one granddaughter, she’d worked here tomorrow
if she quit school. I think the legacy
will have nothing to do with the business
itself but basically being able to run a business with all the family involved without fights, quarrels,
and we’ve done real well. We haven’t had too
many really bad spots. MARGARET LEHL:
Well, I met him in May, he was a candy maker and
we got married in October. We were married 36 years
before he passed away. MOTHER-IN-LAW: Kanpai.
SHINYA: Kanpai. SHINYA TAKAHASHI:
When we go to those
events she’s really good at promoting my chocolates. I think it’s a really
good partnership. CHRISTOPHER ELBOW: My wife’s
name is Jennifer Elbow and she is responsible
for creating the logo and the
branding of our company and has played a huge part
in helping us grow our brand and fine tune it over the years. DEB BURMA: The thing about
chocolate that is so successful at bringing people
together it is considered first of all, the number
one food craving in America and that especially by women. It’s so delicious,
it’s so enjoyed by all and it’s such a fun way
that we can gather together. SUSIE ROBISON: I just have a
team of just amazing gals and they love what they do
and they just bring joy here and they’re just really great. I’m functional in all
the areas but my girls are great at all the areas. MELISSA STEPHENS:
My mom’s my best friend, my sister’s amazing. I’m so grateful to both of them. My dad is a huge support. He’s there any time I need help just pitching in to make things or helping with my kids
’cause we’re so busy. BERTHA MUELLER:
It’s just a wonderful
mother/daughter experience and I couldn’t do
it without her. It’s a challenge for her
because she works long hours at her job and has
other responsibilities. I appreciate her so much. MELISSA STEPHENS:
Hi, my name is Melissa Stephens and I own The Cordial Cherry. Today I’m going to show you
how to make one of our favorite holiday designs, our
snowman cordial cherry. Everyone of our snowman heads
are made completely by hand. We come in and we just
create a little carrot nose with some orange colored
confectionary coating. One of my favorite
tools is a paperclip. We use this to actually
make our little eyes. To create the hat, I’m
actually using just a piping cone made out
of parchment paper. We just do a first layer,
just a little dollop. The second layer, same
idea but a little smaller and we finish that up
with a candy piece on top. And then to pull it all
together we actually trim one of our cordial
cherries, we take the stem off and we have to seal that top
so that they syrup inside doesn’t leak out. That serves a couple purposes. Not only to seal it
but it also provides somewhere for our
scarf as well as a point of contact to
glue the little head on. (mellow orchestral music) Captions by FINKE/NET (mellow orchestral music) Copyright 2019
NET Foundation for Television

Playing video games with LASERS – Trash From My Inbox Vol 2


Here is a tremendously unrelatable ultra first
world issue. When you start featuring products in videos
in some way you start getting emails from companies offering free products in hopes
of some organic publicity. This mechanism can work pretty well as it
occasionally leads to conversations that get me to experiment with devices that make me
very excited and fits fantastically with my focus on low-end gaming or fit into some overall
story I want to tell and of course, who does not like a free stuff? Being a YouTuber is just swell! Now the weird side of this is that once you
have attended enough events and done this for a while you get emails offering products
that are a bit confusing and make you wonder, just why? I used to politely decline most of this, until
one day I got a bit annoyed and decided to say yes to them all to see what would show
in my inbox and that lead to this video, trash from my inbox, that many of you liked way
better than I expected and that many, many of you asked to be made into
a series. Which would have worked… but I guess maybe
the title was way too effective because those emails stoped. Until now. Welcome to Trash from my Inbox volume 2, where
I say yes to all product proposal on my inbox and check to see what in the world shows up. First, we have this not suspicious-looking
box containing two Vitfun Game Swatter. What is a game swatter you ask? You know those things you use to kill mosquitos? Imagine that… but for GAMERS. Do you think it is funny? This is serious business! Get a look at this pledge on the back of the
manual. Night gathers, and now my watch begins. It shall not end until my power off. I shall live and die at my post. Wait… isn’t this from game of thrones
or something? If properly activated when you kill one of
the pesky buggers it will make “game sounds”. Now I wanted yo capture this on video properly
which proved to be a challenge because here in Barcelona I don’t really some to encounter
that many mosquitoes… So I took the thing with me on a bag through
an airport to a remote island that I was going to spend a week on with some friends, and
thankfully there are plenty of mosquitoes here. Step one, getting them with the swatter…
and hope that it triggers the sound which does not seem to happen always. But when it happens it can be magical. I expected mainly to spend more time making
fun of the idea of a gamer mosquito swatter but, there is actually something very genuine
to being with a group of friends and everyone erupting in laughter when someone gets a group
of annoying insects with this to the sound of I think given the number of mosquitos on that
island we were happy to have this thing and the joke never quite got as old as I expected. Is it worth 30 dollars? Well, depends on how much time you spend killing
mosquitoes in your daily life I guess. It does feature a rechargeable battery over
micro USB which is very nice, and it is powerful enough to kill any mosquito… I hope. I give it an EL MOSCO out of 10. Next, we have this other box. Underneath a pile of tripod accessories and
ballons, we find this very heavy case holding… the laser cube. A cube that shoots out lasers. So after getting alarmed at reading something
on the manual about this device possibly causing blindness or skin damage if not used properly, I took it to a friends house to carefully
set it up in a way that would not kill me. This is a laser projector in the shape of
a cube. It costs $500 which of course seems a bit
crazy to me but I have been told by people in the know that it is actually a pretty good
price for a quality laser project, especially if it is portable. I don’t know the first thing about laser projectors,
but this one also has rechargeable batteries and that is very cool. So apparently this is powerful enough to pop
balloons and there is an entire functionality to aim the laser for this. So what did I do? I packed into a bag and took it to me to vidcon
to show it to friends and colleagues. Yes, airport security is probably tired of
my bullshit at this point. We aim, we prepared and… But let me tell you, it’s a heck of a party
trick and before you know it everyone wanted to fire the laser. “It’s just a class 3 laser. Come on” Alex: Class 4 actually “Class 4 laser” There is a bunch of other functionality, like
being able to play several patterns and designs. This is a bit tricky to capture on video because
the way this works is that a mirror moves very quickly to project different parts of
the images from the laser emitters and persistence of vision causes the brain to perceive it
as something close to one solid image but to get something like that on video we
had to fiddle around with the shutter speed for a while because the camera would only
capture different parts of the process and never quite the completed thing. But once we got something that kinda works
we could get to some fun stuff like projecting timing pattern to music or even mirroring
an entire video file through the laser. During this, I kept wondering why exactly
they have offered to send me one… until I realized that it has some games included. So what’s the best platform? PC? Xbox? Play station? NOPE. LASERS. Do you think you have tried flappy bird? Wait until you try… laser bird. A new frogger is on Apple arcade. Ha! Wait until you try laser frog. These are tanks, shooting rounds, but it is
all projected using lasers. In all honesty, I am not qualified enough
to provide a cohesive review of a laser machine, but I had a lot more fun than I expected during
my time with it and people who know better did keep seeing how cheap it was for something
so portable, especially considering that it is dangerous enough to harm you. I give the laser cube an “I sure hope no one
weaponizes this” out of 10 The cube is now in the hands of a friend and
actual musician who knows how to use this on live shows, and if the cube ends up being
used for something cool I will mention it on the next episode of trash from my inbox
if I make another one. Like, both these items are really god, not
sure why I still call the series trash… It’s just so catchy.

Fighting abates in northern Syria, but political and humanitarian crises endure


JUDY WOODRUFF: The battleground in Northeastern
Syria appears to be quieting tonight. A cease-fire between Turkish forces and Kurdish
fighters is trying to take hold, after getting off to a rocky start. Meanwhile, President Trump’s decision to withdraw
U.S. troops from Syria is bring more bipartisan condemnation on Capitol Hill. Senate Majority Leader Mitch McConnell today
wrote an opinion article for The Washington Post, calling the decision a grave mistake. Amna Nawaz has our report. AMNA NAWAZ: Thick plumes of smoke billowed
above the Syrian border town of Ras al-Ayn this morning, hours after the cease-fire officially
began. Activists and a Syrian war monitor said Turkish
troops shelled Kurdish forces, but reports from the area said fighting largely subsided
by midday. In Istanbul, Turkish President Recep Tayyip
Erdogan denied any fighting had continued. RECEP TAYYIP ERDOGAN, Turkish President (through
translator): I do not know where you receive information from, but, according to the ones
I get from my defense minister, there are no ongoing clashes. All of these are speculations and misinformation. AMNA NAWAZ: And in Washington, President Trump
also said, after speaking with Erdogan, the cease-fire was holding. DONALD TRUMP, President of the United States:
There was some sniper fire this morning. There was mortar fire this morning. That was eliminated quickly. And they’re back to the full pause. AMNA NAWAZ: Mr. Trump also claims that the
five-day cease-fire will save — quote — “millions of lives.” The Turks cast it as a complete victory that
grants them a 20-mile-wide so-called safe zone in Northeastern Syria free of Syrian
Kurdish fighters and stretching to the Iraqi frontier. Erdogan insisted today, what happens next
is up to the Kurds and the U.S. RECEP TAYYIP ERDOGAN (through translator):
If the United States is able to keep the promises it gave us, the issue of a safe zone will
have been resolved. But if this promise is not kept, our operation
will resume from where it left off in an even more determined way. AMNA NAWAZ: Already, U.N. chemical weapons
inspectors are investigating reports that the Turkish military used white phosphorous
munitions this week, severely burning a number of children. In Brussels today, the head of the European
Union Council, Donald Tusk, called for Turkey to immediately halt its operation for good. DONALD TUSK, European Council President: This
is not what we expected. In fact, it’s not a cease-fire. It’s a demand of capitulation of the Kurds. AMNA NAWAZ: Last night, at a rally in Texas,
President Trump likened the Turkish offensive against the Kurds to children squabbling. DONALD TRUMP: Sometimes, you have to let them
fight. Like two kids in a lot, you got to let them
fight. And then you pull them apart. AMNA NAWAZ: But that fighting has also triggered
another humanitarian crisis in Syria. The United Nations Refugee Agency reports
some 166,000 civilians, many of them Syrian Kurds, have fled the violence. About 1,000 of the displaced crossed into
Northern Iraq. ABDUL-HAKIM HUSSEIN, Displaced Syrian Kurd
in Iraq (through translator): We don’t trust Turkey or the cease-fire agreement. They are talking about a cease-fire while
the bombardment is still going on. AMNA NAWAZ: Back in Washington, Defense Secretary
Mark Esper said today that U.S. forces are continuing their withdrawal from Northeastern
Syria. And he said the troops will not be helping
to enforce the Turkish safe zone. Meanwhile, Secretary of State Mike Pompeo
was in Jerusalem meeting with Israeli Prime Minister Benjamin Netanyahu. Pompeo sought to reaffirm U.S. support, even
as President Trump vows to reduce the overall American troop presence in the Middle East. For the “PBS NewsHour,” I’m Amna Nawaz.