>> NARRATOR: Coming up on Weekends with Yankee, Richard heads to Harrisville, New Hampshire, where a shepherd is training border collies to herd sheep.

>> RICHARD WIESE: Gracie?

Come bye.

Here they come.

>> NARRATOR: Then Amy heads to Brookline, Massachusetts, to taste the triumphs of a Jewish deli revival.

>> The crust on around it... >> AMY TRAVERSO: That's amazing.

>> NARRATOR: And marshmallow fluff, a gooey treat invented in Somerville, Massachusetts, brings a quirky community together.

>> Around here, it's what childhood is-- marshmallow fluff and fluffernutters.

♪ ♪ >> NARRATOR: So come along with us for a once-in-a-lifetime journey through New England as you've never experienced it before, a true insider's guide from the editors of Yankee magazine.

Join explorer and adventurer Richard Wiese, and Yankee senior food editor Amy Traverso, for behind-the-scenes access to the unique attractions that define this region.

It's the ultimate travel guide from the people who know it best.

Weekends with Yankee.

>> ANNOUNCER: Major funding provided by: ♪ ♪ ♪ ♪ >> ANNOUNCER: The Vermont Country Store, purveyors of the practical and hard-to-find, a family-owned tradition since 1946.

Merchandise and products from around the block and around the world.

♪ ♪ ♪ ♪ >> ANNOUNCER: Family Tree magazine-- articles, podcasts, online courses, and webinar resources for discovering, preserving, and celebrating family history.

>> ANNOUNCER: Massachusetts is home to a lot of firsts-- the first public park in America; the first fried clams; the first university in America; the first basketball game.

What's first for you?

♪ ♪ >> WIESE: I've been lucky enough to travel around the world and herd sheep.

And even in these countries where they're used to seeing sheep, every time you see sheep being driven or herded down a street, people stop and watch.

Well, today I'm in Harrisville, New Hampshire, that's in the southern part of the state, and I'm about to participate in that great tradition.

Dave, hey.

>> Good to see you, man.

(gate creaking) >> WIESE: Yeah, good to see you.

>> Yeah.

Thanks for coming by.

>> WIESE: Wait, let me close your fence here.

>> NARRATOR: David Kennard is the owner of Wellscroft Farm, one of New England's largest working sheep farms.

As a shepherd, David has dedicated his career to honing his craft for raising and training border collies to drive his flocks.

He also leads demonstrations with these intelligent dogs across the region.

>> Let's show you a new little dog.

So, Richard, I've got four dogs with me today.

>> WIESE: You know, I mean, the first thing I noticed, when you walk in, just how alert they are, they have, like, the most alert look in... >> They do.

Well, actually, the look is the important part, because they move animals with their eyes.

Border collie does not ever bark.

They use their eyes to move animals, and that's somewhat unique.

They just-- that predatory stare makes those goats move, so that's... >> WIESE: That's amazing.

>> NARRATOR: Border collies are often called the smartest of all dog breeds, and herding livestock is in their blood.

The breed originated at the Anglo-Scottish border, and it's thought to have descended from dogs brought by Roman invaders, later bred with a smaller variety introduced by the Vikings.

But the lineage of the modern breed is attributed to a common ancestor called Old Hemp, born in 1893 to owner and breeder Adam Telfer.

The legacy of this founding father is celebrated in a memorial in Northumberland, UK.

>> And you'll see it with this puppy.

So her name again is Emma.

>> WIESE: How old is she?

>> She's going to be six months in... like, the end of the week.

At 12, 12-and-a-half weeks, I would have her out here, encouraging her.

She was a little afraid of the sheep, you know, she's on a leash, and suddenly something clicked in her brain, and she went, "Whoa, they're afraid of me."

And she started walking in and that was it.

Click, turned the light on.

>> NARRATOR: Because of their keen intelligence and ability to remember words and commands, border collies have broken many Guinness records, including the fastest car window opened by a dog and most steps by a dog balancing a cup of water.

>> WIESE: Well, I'd love to see them in action.

>> So, what I'm going to do is, you want to see how the puppy works, so let's leave the older dogs here and take the puppy with us.

And we're going to see if we can put-- have the puppy put the sheep in the pen.

>> WIESE: Okay.

>> Emma, come.

Heel.

Easy.

So, I'm talking in a low voice because I don't want to get her too excited.

Grace, lie down.

Lie down and stay.

Emma... >> WIESE: Now Grace is her mother?

>> That's correct.

Come here.

Way out, way out, way out.

(bells jingling) Lie down right there.

Down.

Now-- yes.

The sheep ran in sort of a little bit on their own, but what's important is this little dog listened to me and got far enough back so she didn't make them get out.

In other words, right now, they feel comfortable-- it's what we call pressure point.

And the closer the little pup gets to the sheep, the more pressure on them, and the sheep will then scatter and go all over the place.

See, you watch-- Emma, here.

No here, right there.

Down.

Gracie, here.

There, down.

So you'll notice that the dog can't seem to move the sheep out of the pen.

That's because she hasn't developed enough eye.

So rather than frustrate her, I will bring in her mother.

So you have double eye power, and notice that the sheep just went right out.

>> WIESE: So do you think Emma's ready for the fields?

>> I do.

(whistling) So, Richard, would you like to get the sheep out of the woods there?

>> WIESE: Yeah, so, what would be the command?

>> What you need to do, is you need to say, I'm saying gently-- you want to be firm like, "Gracie," in a nice voice, but firm, and then it's "come bye."

>> WIESE: Gracie, come bye.

>> Here they come.

Okay, so now, Richard, we have the sheep caught there.

And what we're going to do is we're going to actually take them down the road about a mile-- loose, on a road-- and we're going to have one dog, probably Gracie, at the front.

We're going to have two dogs at the back.

Tate is going to guard some driveways and be at the back, and the puppy-- this is her first time-- the puppy is going to be at the back with Julie.

>> WIESE: Are you ready for this?

♪ ♪ >> So we have to put a dog in the driveway to protect the sheep or to prevent the sheep from going up it.

We've got some coming up in a minute.

Now what I'd like to do, I'd like to put Emma at the front.

Now this is-- this is unusual, because she wants to bring them to us, not push them back.

>> WIESE: Right.

>> So Gracie is going to go off to the left, guard that driveway.

>> WIESE: Right.

>> Then she's gonna jump over to the right and guard that driveway.

And then at the top of the hill, go over to the left and guard that driveway.

>> WIESE: Oh my gosh, right, so she's... >> Right there, lay down.

>> WIESE: She's protecting this now.

They're not going to go in this driveway.

>> That's right.

She's going to stay right there.

And the sheep are going to hesitate walking past her, but they're going to stay there.

>> WIESE: She's on a leash now.

And I know this is the first time, is it that you're worried that, you know, some other habits will come into play?

>> No, I'm worried about-- this is 60 loose sheep in a road.

I'm worried about you and me getting hurt because she decides to round them up.

Her instinct is to be behind them and bring them to me, remember?

>> WIESE: Right.

>> Now she's in front of me and them.

And that goes against her instinct.

♪ ♪ >> WIESE: How did Emma do?

>> I was very pleased.

She actually was better than I thought.

By the end of the walk in the front, she learned to look at them, stop them, walk ahead a bit, turn, look at them, stop them.

You can see, we really need two dogs in front to guard driveways as well as keep them from running you over.

So now is the time that we need to reward the dogs.

They know they've done a good job.

We're going to take them off duty.

>> WIESE: How do you reward them at the end of the day?

>> Usually at the end of like a dog demo or a hard drive, we either let them jump in the lake or I play Frisbee with them.

♪ ♪ >> WIESE: So I want to thank you for this experience.

There's such tremendous satisfaction I get from seeing a well-trained dog that you know is being cared for, is in a beautiful environment.

It is something that I can see gives you a lot of pleasure, so, thank you very much for the experience.

>> Well, thank you.

♪ ♪ >> WIESE: Come up.

♪ ♪ Not a bad way to end the day.

♪ ♪ >> TRAVERSO: When you think of classic Boston foods, you might not think of deli, but Boston has a long tradition of Jewish delis, and is actually undergoing something of a revival right now.

So I wanted to meet up with my friend, Seth Gitell.

He's a political strategist by trade, but he is obsessed with deli, and he knows everything.

So we're meeting at Michael's, one of his favorite spots in Brookline.

And then I'm going to head over to Mamaleh's, which represents one of the new generations of delis.

♪ ♪ Hey, how are you?

Good to see you.

>> Great.

And we got great food.

>> TRAVERSO (laughing): Hi.

Oh, this is so-- I'm so glad you ordered for us.

So I've celebrated a number of Jewish holidays with you.

However, I've always wanted to have deli with you.

>> Well, we talked-- we've talked about it so much... >> TRAVERSO: (laughs) >> ...And now's our chance.

>> TRAVERSO: Oh my gosh, so tell me what we've got here.

>> Well, we've got a classic corned beef sandwich.

>> TRAVERSO: Okay, perfect.

>> We've got chopped liver with challah.

>> TRAVERSO: Uh-huh.

>> We've got knishes, both potato and meat knishes-- which is kind of a Boston thing-- and some chicken soup.

♪ ♪ >> TRAVERSO: Deli is a form that really has origins in Eastern Europe, but really came about in the U.S., right?

>> Traditional Jewish foods... >> TRAVERSO: Mm.

>> ...that were kosher, where you're eating meats that were preserved meats, because you're talking about the era when it was going from, you know, having no refrigeration to having refrigeration.

>> TRAVERSO: Mm-hmm.

>> It goes into New York, so it gets introduced into sort of American culture there, but also in Bo... in Boston.

>> TRAVERSO: I think when people think of Boston, they don't necessarily think, "Oh, it's a deli town," you know.

>> Right, there's a kind of misnomer.

People think, "Well, if it's not New York, there's not deli," or there can't be deli in Boston, or they just... they don't know the history.

♪ ♪ And at one time, most of the Jews in Boston lived on Blue Hill Avenue... >> TRAVERSO: Huh.

>> ...Dorchester, Mattapan, kind of corridor.

>> TRAVERSO: Right.

>> There was a marquee Jewish deli there called the G&G, really a famous place.

Everybody, the parents of all the kids from temple, all talked about the G&G.

>> TRAVERSO: Right.

>> They all talked about Cohen's.

>> TRAVERSO: There was one in Coolidge Corner as well, right, that... >> Oh, Jack and Marion's.

>> TRAVERSO: Jack and Marion's.

>> One that I grew up going to was the B&D.

There are a number of great Jewish delis in Brookline.

>> TRAVERSO: Yeah.

Where when you would walk in, the whole Jewish deli kind of vibe and smell would permeate, and it just would be a place of, quite honestly, love.

And what happens is, whether somebody is religious or not, that those family experiences, they're imprinted on the soul of the person.

>> TRAVERSO: What is unique about deli in Boston?

Like, what-- are there dishes that are specific to here?

>> There, there are.

So one of the things that always throws people from outside of Boston for a loop is the meat knish, and it's not a-- this is a homemade meat knish, but there's one... >> TRAVERSO: Right, is it this one here?

>> That's-- yeah.

There's one that's sort of factory-made from a, from a mold.

New Yorkers come, they... >> TRAVERSO: Oh, so... >> ...kind of taste... >> TRAVERSO: Right.

>> ...the ground meat knish, and they don't even know what it is, but that's Boston.

>> TRAVERSO: Yeah.

All right, I'm going to try this.

This is like deli in a pastry.

>> Right.

>> TRAVERSO: Like, all the flavors, the mustard, the smoked meat.

>> Steven.

>> Steven!

>> Steven.

>> Extra lean corn beef.

Oh, hey.

>> Hey.

>> What's up, Seth?

So good to see you, what's going on?

Welcome.

>> TRAVERSO: Nice to meet you.

>> Hi.

Good to meet you, too.

Thanks for stopping in.

>> TRAVERSO: Oh, sure.

I've been a fan of the deli for a while, but I've never actually met you before.

>> Well, we're... >> TRAVERSO: So, thanks to Seth.

>> ...Real happy to have you here today.

When I first took over this place, the biggest concern that the patrons here had were what are you going to change?

What are you going to do?

>> (laughs) >> What's going to happen?

Part of the deal was that Michael stayed on for eight weeks.

I'm going to tweak stuff and add stuff, but I'm not going to change what has worked.

You know, the recipes, and the way we go about the way we do things is the same way that delis have been done for years and years and years and years.

>> TRAVERSO: Well, we really enjoy-- speaking of your meat... >> Great.

>> (laughs) >> TRAVERSO: We had an amazing corn beef sandwich.

But I'd also love to see your pastrami, because Seth says it's incredible.

>> And I can show you, you know, again, just... >> TRAVERSO: Okay, great.

>> And there should be like, a warning on the bottom of the TV, like, "Don't put your hand in the slicer."

>> TRAVERSO (laughing): I could just stand back a little bit.

>> The crust on around it... >> TRAVERSO: Oh, wow.

Beautiful.

>> Um... >> Has to have marbling like that.

>> Yeah, yeah, I mean.

>> TRAVERSO: Mmm.

That's amazing.

>> I want to show a couple other sandwiches, one very traditional... >> TRAVERSO: Okay.

>> ...And two that are, I think, unique to us.

♪ ♪ We've got our corned beef Reuben over here.

And so there's our Thorty Black and Gold.

So black pastrami, gold cheddar cheese.

>> TRAVERSO: Right.

>> So this is our sloppy roast beef.

So it's barbecue potato chips, our house made roast beef... >> TRAVERSO: Ooh!

Nice.

>> ...barbecue sauce, and cheddar cheese.

>> Steven, can I try it?

>> Absolutely.

>> (crunching) >> (laughing) >> TRAVERSO: How is it?

(laughing): You look happy.

>> Not traditional, but delicious.

>> TRAVERSO: Yeah.

So I think I'm going to go in and go with the classic.

Mm.

Hard to do it... with elegance.

Thank you.

>> (laughing): Here you go.

>> TRAVERSO: So, we're going to head over to Mamaleh's now, check out that next generation of deli, but I thank you so much for the great food and the hospitality, which is so much the heart of a great deli.

>> Well, appreciate you guys stopping in, send Alon and Rachel my love, and have a great afternoon.

>> TRAVERSO: Okay, great, thanks.

>> Thanks, guys.

>> Thank you.

>> TRAVERSO: Hey, Rachel.

>> Hey.

>> TRAVERSO: I'm exploring the Jewish deli revival and you guys are kind of doing that here at Mamaleh's.

(laughs) >> Right.

>> TRAVERSO: And I know you do some foods that are really traditional and some foods that are like, fresh takes on classics.

>> Absolutely.

>> TRAVERSO: So could we maybe explore one of each?

>> Sure.

>> TRAVERSO: Okay.

>> Come on back.

>> TRAVERSO: Okay, great.

♪ ♪ >> >> TRAVERSO: Okay, so we've got the beautiful lox sandwich.

>> Yeah.

>> TRAVERSO: We've got the vegetarian variation on a Reuben.

>> Yeah.

>> TRAVERSO: And then, looks like some rugelach here, these?

>> So we have chocolate rugelach, and raspberry walnut rugelach.

And then these are our babka muffins.

>> TRAVERSO: So what inspired you to start this deli?

>> We saw this sort of dying of Jewish delis.

And my husband's Jewish, I'm Jewish.

One of our business partners is Jewish.

We really wanted to be a part of reviving the Jewish deli, and really bringing back some of these traditional foods.

>> TRAVERSO: Mm-hmm.

I think it's not unusual in the U.S., where people come in, you know, groups come in and assimilate to varying degrees.

>> Right.

>> TRAVERSO: There's a sense with each successive generation of something being lost.

>> Yeah.

>> TRAVERSO: But that food is that shortcut that brings us all back to... >> Absolutely.

>> TRAVERSO: ...what our great grandparents were doing.

And I feel that way, certainly, when I eat certain foods... >> Yeah.

>> TRAVERSO: And you really see it happening here.

♪ ♪ >> We've really been able to share the culture, and particularly I think with younger people or people that might have some connection with the food, connection with the culture, and they haven't really embraced it.

>> TRAVERSO: Yeah.

>> And so they come in and they're like, "Oh my God.

"You know, I'm Jewish, but I never-- "I only celebrated holidays, and I'm so proud to "call my mother and tell her... >> TRAVERSO: (laughs) >> ..."That I'm," you know, "that I'm eating matzo ball soup for lunch."

>> TRAVERSO (laughing): Right.

>> You know, things like that.

>> TRAVERSO: Okay, well, I want to definitely try the vegetarian Reuben.

>> Sure.

>> TRAVERSO: This is a great example where you're not-- you're not trying to toss out traditional deli and reinvent it.

It's like, you haven't lost the soul of a Reuben.

>> It feels like that, right?

>> TRAVERSO: Yeah, yeah.

>> Yeah.

♪ ♪ >> TRAVERSO: So one thing that really strikes me both at Michael's and here is the sense that, you know, these restaurants aren't just about a chef showing off what they can do or, you know, expressing their personal style.

It's really about safeguarding a really beautiful tradition.

I appreciate that.

I mean, the food alone is so good that it could stand on that.

>> Thank you.

>> TRAVERSO: But I really appreciate the larger mission.

I thank you for making this food and for having me here today.

>> Thank you for including us.

♪ ♪ >> NARRATOR: Who in New England doesn't remember bringing fluffernutter sandwiches to school?

Opening the brown bag and discovering the gooey goodness was nothing short of magical.

>> We make about eight million pounds of product a year.

>> NARRATOR: Fluff was created by entrepreneur Archibald Query in 1917, who went door to door in the Union Square neighborhood, selling his tasty treat.

At the turn of the 20th century, Boston was the candy capital of the United States.

Its confections included Junior Mints, Charleston Chews, and Necco Wafers.

>> My grandfather, H. Allen Durkee, and his friend, Fred Mower, were high school friends in Swampscott, and they fought World War I together.

And when they came back from World War I, they went into business together making hard candies.

The opportunity presented itself with a gentleman by the name of Archibald Query who had been making marshmallow fluff in Somerville during the war.

So they joined forces and went into business together.

>> NARRATOR: Durkee and Mower bought Query's recipe.

>> And they became a pioneer in radio advertising in the 1930s, sponsoring a weekly Flufferettes radio show on the Yankee Radio Network.

>> ♪ For something delicious ♪ ♪ You know well enough ♪ ♪ You'll get your wishes ♪ ♪ With marshmallow fluff ♪ >> NARRATOR: The invention of the peanut butter and marshmallow sandwich is credited to Emma Curtis, whose family sold snowflake marshmallow cream out of Melrose during World War I. Kraft also competed with its own marshmallow cream, but it was the fluffernutter that captured the zeitgeist.

>> The marshmallow fluff and peanut butter sandwich was actually invented well before the name fluffernutter ever appeared, but the fluffernutter term didn't appear until 1961.

It's been on every jar probably since we've manufactured it since then.

The commercial that probably people most remember is a very early television commercial.

That theme song probably has permeated more people's memories.

And that's what people remember, is that theme song.

As it would just get into your head.

(theme song playing) >> ♪ Oh you need fluff, fluff, fluff ♪ ♪ To make a fluffernutter ♪ ♪ Marshmallow fluff ♪ ♪ And lots of peanut butter ♪ ♪ First you spread, spread, spread ♪ >> I think nostalgia plays everything to do with it.

It's what everybody's memory is, as a child, having fluffernutters growing up, bringing fluffernutters to school in the lunch bag.

I still have the occasional fluffernutter sandwich every week or two.

Around here, it's what childhood is, you know?

It's your childhood memories include a lot of marshmallow fluff and fluffernutters, and hot chocolate with fluff in it and what have you.

So people around here have become very devoted to it, and we have terrific customers who have returned and keep coming back and keep buying the product.

And we're very grateful for that.

We hope to be able to do it another hundred years.

♪ ♪ >> TRAVERSO: This is called a pumpkin fluff pie.

This is a two-layer pie.

So you have this fluffy marshmallow layer and then you have a pumpkin layer that you actually cook on the stove.

This is a stove top pie.

So let's get started with our filling.

So I'm going to put my fluff in here now.

It's very sticky and you have to kind of coax it in there, but it's getting in there okay.

It's very gooey and delicious.

Okay, and then I've got three-quarters of a cup of cream cheese.

And then I'm going to add an eighth of a teaspoon of salt, just a little bit.

I'm going to use the rest of it in the pumpkin layer.

And then you just whip this up, it's very simple, it's three ingredients, and that's the bottom layer of your pie.

That looks perfect.

It should have the texture of, say, a whipped cream, like a very thick whipped cream.

That means it's ready.

So this is going to go into my pie crust, which I've already baked until it's nice and kind of fully cooked and golden brown.

And I'm going to layer it in the bottom.

The thick cream cheese dilutes the sweetness of the very sweet marshmallow fluff.

It also gives it a little bit of a creamy tang, just a really nice combination.

Okay, so that's ready to go in the refrigerator to chill for about 30 minutes.

And now I'm going to prepare the rest of the pumpkin filling, which is very simple.

It actually has fewer spices than your typical pumpkin pie, but it tastes really good.

So I've got one can of pumpkin pureé not pumpkin pie filling.

So this is going in over medium to medium-high heat.

And now I'm going to add my sugar.

(dish clanks) And my spices.

So I've got cinnamon, half-teaspoon.

And ginger, also half-teaspoon.

And because every sweet thing needs a little bit of salt to balance it out, I'm going to add half a teaspoon of salt.

It's cooked long enough now.

It gave me a little bit of steam, so I'm going to take off the heat and I'm going to add my half-and-half mixed with gelatin.

The gelatin and half-and-half mixture will allow the pumpkin to set up, to kind of get a little bit firm.

So let's pour in our pumpkin, and then you just spread it out and you just kind of want to make it look smooth.

Now this goes into the fridge, at least four hours and up to overnight.

You could certainly serve this pie exactly like this with a side of whipped cream and everyone will be happy.

If you want to do something a little bit fancier, let me just show you a little trick for decorating.

So we're going to pipe some whipped cream around the top of the pie, we're going to make little dots.

So now it's the moment of truth.

This always makes me a little bit nervous.

The first slice of the pie is always hard to cut.

Okay.

This is a little, a little, uh, tchotchke that I got.

It makes it a little bit easier to lift the first slice out of your pie.

A-ha, we got it.

You can see the two layers, the creamy base with the fluff, and then the gorgeous pumpkin layer.

And now I get to do the fun part, which is to try it out.

I just love this pie.

I just think this is such a crowd pleaser.

I mean, kids love it.

For grownups, it feels nostalgic and fun and it really does taste great.

Mm... >> NARRATOR: For exclusive video, recipes, travel ideas, tips from the editors, and access to the Weekends With Yankee digital magazine, go to weekendswithyankee.com and follow us on social media, @yankeemagazine.

Yankee magazine, the inspiration for the television series, provides recipes, feature articles, and the best of New England from the people who know it best.

Six issues for $10.

Call 1-800-221-8154. Credit cards accepted.

>> ANNOUNCER: Major funding provided by: ♪ ♪ ♪ ♪ >> ANNOUNCER: The Vermont Country Store, purveyors of the practical and hard-to-find, a family-owned tradition since 1946.

Merchandise and products from around the block and around the world.

♪ ♪ ♪ ♪ >> ANNOUNCER: Family Tree magazine-- articles, podcasts, online courses, and webinar resources for discovering, preserving, and celebrating family history.

>> ANNOUNCER: Massachusetts is home to a lot of firsts-- the first public park in America; the first fried clams; the first university in America; the first basketball game.

What's first for you?

♪ ♪ >> TRAVERSO: Mm, that's amazing.

♪ ♪