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

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

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WELCOME TO A NEW SEASON SHOWCASING STORIES ON THE LOCAL FOOD MOVEMENT.

WE EXPLORE THE FARMING INDUSTRY, THE INDIVIDUALS WHO WORK THE LAND AND SEA, THE STEWARDSHIP OF OPEN PLACES, AND THE IMPORTANCE OF SUPPORTING LOCAL FARMERS IN THE OCEAN STATE.

THIS IS "HARVESTING RHODE ISLAND."

I'M IN WARREN, RHODE ISLAND, WITH SPENCER MORRIS.

WE ARE IN YOUR ORCHARD, WHICH I FIND TO BE VERY DIFFERENT FROM THE ORCHARDS I HAVE BEEN IN IN THE PAST.

THE TREES LOOK DIFFERENT.

THE APPLES CERTAINLY LOOK VERY DIFFERENT.

AND YOU USE THEM PRIMARILY TO MAKE CIDER?

>> THAT'S CORRECT.

>> I KNOW IN SPAIN, THEY GROW CERTAIN TYPES OF APPLES SPECIFICALLY FOR CIDER MAKING.

AS OTHER COUNTRIES PROBABLY DO.

BUT YOU DON'T SEE A LOT OF THAT IN THIS COUNTRY, FROM WHAT I'VE SEEN.

>> THAT'S TRUE, BUT THAT IS CHANGING.

THAT'S CHANGING BECAUSE THE DEMAND FOR CIDER, WHICH WILL BE REFERRED TO AS HARD CIDER, AMERICANS UNDERSTAND CIDER TO BE SWEET APPLE JUICE, BUT TRADITIONALLY, IT IS A FERMENTED PRODUCT MADE FROM APPLES.

CIDER MAKING CULTURE IN THIS COUNTRY ENDED IN THE EARLY 1800S.

SO WHILE THERE ARE CULTURES AROUND THE WORLD THAT HAVE SPECIFIC ORCHARDS FOR GROWING APPLES FOR CIDER, WE DON'T HAVE THAT HERE.

THAT IS CHANGING.

THE DEMAND FOR CIDER INCREASES AND AS THE DEMAND FOR INTERESTING CIDER, GOOD CIDER, CIDER THAT HAS CHARACTER TO IT.

FOR THAT, YOU NEED FRUIT.

IT'S ALL ABOUT THE FRUIT.

>> I KNOW CIDER GOES BACK IN TIMES.

PROBABLY WAY BACK.

>> PREHISTORY.

>> IT WAS A PRETTY AVERAGE TYPE OF DRINK YOU WOULD FIND BACK IN OLD ENGLAND?

>> YEAH.

IT WAS THE COMMON DRINK.

FOR THE COLONIALISTS THAT SETTLED HERE, IT WAS AN INCREDIBLY IMPORTANT PART OF THE FARM ECONOMY.

YOU COULD GROW APPLE TREES ON MARGINAL LAND, RENDER A CROP THAT COULD BE TURNED INTO CIDER, WHICH WAS SOMETHING THAT STORED WELL.

SO AMERICAN CIDER MAKERS, AS WE SEE THE INTEREST COMING BACK, THEY ARE TRYING TO FIGURE OUT WHAT WE DO.

WHAT MAKES GOOD CIDER?

WHAT VARIETALS WE TRADITIONALLY GREW, THAT WE CAN RESTORE.

IN LOOKING TO EUROPE, OTHER CIDER PRODUCING REGIONS AROUND THE WORLD, WHAT DO THEY GROW?

CAN WE IMPORT THOSE?

WILL THEY GROW HERE?

WILL IT BE SUSTAINABLE IN THIS CLIMATE?

WILL THEY ACTUALLY RENDER THE SAME QUALITY OF FRUIT?

CIDER FRUIT, YOU ARE LOOKING FOR THREE THINGS, SUGAR, ACID, AND THOSE ARE THE COMPONENTS MOST APPLES WE GROW IN THIS COUNTRY HAVE, DESSERT APPLES.

THAT'S THE MAIN CHARACTER.

THERE ARE SOME AROMATICS THAT GIVES A DISTINCTION BETWEEN ONE VARIETAL AND ANOHER.

IT'S A BALANCE OF SUGAR AND ACID.

CIDER FRUIT, YOU ARE LOOKING FOR A THIRD ELEMENT.

TRADITIONALLY, EUROPEAN CIDERS ARE MADE WITH HIGH TANNIN FRUIT.

TANNIN RENDERS THE FRUIT KIND OF BITTER AND UNPALATABLE.

YOU WOULD NOT REALLY BE PLANTING AND ORCHARD OF CIDER FRUIT IF YOU WERE TRYING TO SELL FOR A SUPERMARKET.

>> ALMOST LIKE A WINE.

>> EXACTLY THE SAME THING, JUST A DIFFERENT FRUIT.

THOSE THREE CONSTITUENTS IN BALANCE MAKE TRADITIONALLY GREAT CIDERS.

SO WHAT DO WE GROW NOW THAT HAVE THOSE CHARACTERISTICS?

NOT MANY.

IN MY ORCHARD, I'M EXPERIMENTING WITH EUROPEAN VARIETALS.

SOME HAVE BEEN SUCCESSFUL, OTHERS, NOT SO MUCH.

>> THE TANNIN WOULD COME FROM THE SOIL IN THE GROUND?

>> GENETICS OF THE APPLE, REALLY.

THAT IS THE PATTERN THAT WOULD DETERMINE WHAT THE FRUIT TASTES LIKE, AND WHAT THE CONSTITUENTS ARE.

CERTAINLY THE SOIL, AND I CAN'T SPEAK TO THIS SPECIFICALLY, BUT ALL OF THESE FACTORS CONTRIBUTE TO THE LEVEL OF TANNINS.

LIKE FOR INSTANCE, THIS YEAR WITH THE SUN, EVERY SINGLE DAY SINCE THE BEGINNING OF JULY -- I WOULD SAY THIS WOULD BE A VINTAGE YEAR FOR APPLE GROWERS.

ALTHOUGH WE ARE NOT ACCUSTOMED TO TALKING ABOUT IT THAT WAY, THAT'S EXACTLY WHAT IT IS.

A YEAR WHERE WE WILL HAVE VERY HIGH SUGARS BECAUSE OF THE SUN, HIGH TANNIN, HIGH ACIDS AND VERY RICH FLAVOR, BECAUSE WE HAVE SO MUCH SUN.

>> YOU ARE A THIRD GENERATION.

YOUR GRANDFATHER AND FATHER WERE BOTH INTO THE FARMING.

YOUR FATHER WITH AN ORCHARD, GRANDFATHER WAS A FARMER IN UPSTATE NEW YORK.

YOU DECIDED TO COME HERE TO NEW ENGLAND, TO RHODE ISLAND.

YOU HAVE A DEGREE IN ARCHITECTURE.

AND YOU BECAME AN APPLE FARMER.

SO IT'S AN INTERESTING BACKGROUND.

I'M ASSUMING YOU REALLY ENJOY WHAT YOU DO HERE, BECAUSE YOU'VE BEEN DOING IT FOR SEVEN YEARS HERE IN RHODE ISLAND?

>> YEAH, STARTED PLANTING THIS ORCHARD FROM A BARREN FIELD SEVEN YEARS AGO.

>> YOU ARE VERY PASSIONATE ABOUT, SPECIFICALLY, CIDER MAKING?

>> YEAH, BUT I TELL YOU, I WOULDN'T BE MAKING CIDER IF I WASN'T GROWING FRUIT.

SO THE ROOT OF IT IS REALLY THE ORCHARD.

>> ALWAYS GO TO THE SOURCE.

>> AND IT'S IMPORTANT FOR THE QUALITY OF THE END PRODUCT.

I CONTROL THE VARIETALS I GROW, AND JUST AS IMPORTANTLY, I CONTROL THE HARVEST.

SO WHILE ALL OF THESE APPLES MAY HAVE CERTAIN CHARACTERISTICS, THEY ARE OPTIMIZED BY THEIR MATURING ON THE TREE.

AND TYPICALLY, A COMMERCIAL ORCHARDIST WOULD PICK FRUIT EARLY, BECAUSE IT STORES BETTER, TRAVELS BETTER.

I PICK FRUIT WHEN IT IS ABSOLUTELY TREE RIPE, CATCH IT OFF OF THE TREE.

THAT OPTIMIZES THE SUGARS AND EVERYTHING ELSE WE WERE TALKING ABOUT.

>> KIND OF WHAT THEY DO WITH GRAPES TO MAKE WINE.

>> EXACTLY.

MY HARVEST BEGINS RIGHT ABOUT NOW, I HAVE BEEN PICKING FOR ABOUT A WEEK AND A HALF SELECTIVELY.

NOT EVERY APPLE ON EVERY TREE RIPENS AT THE SAME TIME.

KIND OF MOVING THROUGH.

THE LAST LOAD WILL COME IN PROBABLY THE SECOND WEEK OF DECEMBER.

CERTAIN VARIETALS HANG ON THE TREE.

>> THAT'S QUITE LATE.

>> VERY LATE.

AFTER A COUPLE OF FROSTS.

BUT FOR WHAT I DO, IT HAS GREAT BENEFIT.

>> YOU HAVE ABOUT 800 TREES?

>> A LITTLE OVER 800.

MODEST SIZE, 50% OF A FULL STANDARD.

SOME HAVE GONE A LITTLE FERAL ON ME AND I HAVE TO BEAT THEM BACK WITH HEAVY PRUNING.

>> WE WILL TAKE A RIDE OVER IN A FEW MINUTES AND TAKE A LOOK AT YOUR SHOP, WHERE YOU DO YOUR CIDER MAKING AND TALK ABOUT THE WHOLE PROCESS.

>> FANTASTIC.

>> GREAT ORCHARD.

SPENCER, I'M HERE WITH YOU IN THE TASTING ROOM, IN THE PRODUCTION ROOM.

THE APPLES WHERE WE WERE EARLIER THIS MORNING, FROM LONG LANE ORCHARD, WHICH YOU ALSO OWN.

YOU GROW THE APPLES THERE, BRING IT OVER HERE.

THIS HERE IS THE WHAT DO YOU CALL THIS?

-- THIS YEAR IS THE -- WHAT DO YOU CALL THIS?

>> THIS IS WHAT EVERY FARMER IN A NEW ENGLAND WOULD HAVE HAD IN THE COLONIAL ERA AND POSTCOLONIAL ERA FOR THE PURPOSE OF MAKING APPLE JUICE.

THAT WOULD BE FERMENTED INTO APPLE CIDER.

IT IS PROBABLY 150 TO 200 YEARS OLD.

WE HAVE REBUILT IT, CHROME PLATED THE WORKING PARTS, BUT IT STILL HAS GREAT UTILITY.

SINCE I HAVE BEEN MAKING CIDER, I HAVE USED THIS PIECE OF EQUIPMENT TO GRIND THE APPLES.

AND WHEN I FIRST STARTED TO PRESS THE APPLES.

>> HOW DOES THIS WORK?

>> WE BRING THE FRUIT IN FROM THE ORCHARD.

WE CULL IT, WASH IT, AND CUT OUT ANY ROT THAT MIGHT BE THERE.

THEN WE GRIND IT.

IN SOME CASES, IT WILL BE A SINGLE VARIETY OF APPLES.

IN THIS CASE, I HAVE TAKEN SOME OF THE EARLIER RIPENING VARIETAL S AND MIXED THEM UP.

IT IS A BIT OF A HODGEPODGE THIS TIME OF YEAR, AS TO WHAT YOU GET.

I TRY TO CREATE A BALANCE OF SHARPS, BITTERS, AND SWEETS TO CREATE AN INTERESTING AND FRESH JUICE, AND ONE THAT IS FERMENTED, HOPEFULLY A DECENT CIDER.

THESE HAVE ALL BEEN WASHED AND CULLED.

HERE WE GO.

SOME OF THESE, FOR INSTANCE, THIS IS A KINGSTON BLACK, A TRADITIONAL ENGLISH CIDER.

APPLE, NOT SO EASY TO GROW AROUND HERE.

I'M NOT SUPER PLEASED WITH IT.

THIS ONE TURNED OUT GOOD.

THIS IS ANOTHER ENGLISH APPLE.

A BITTER SHARP IS WHAT BOTH OF THOSE WOULD BE CONSIDERED.

SO YOU CAN -- I DON'T KNOW IF WE CAN DO THIS, BUT YOU CAN FEED THE APPLES, AND I CAN GRIND THEM.

IT WAS A LITTLE OVER TWO BUSHELS OF APPLES.

WE GET ABOUT THREE GALLONS, PRETTY MUCH AVERAGE.

AND IT IS VARIETAL DEPENDENT.

WE STILL HAVE A WAYS TO GO.

♪ ♪ YOU WANT TO GIVE IT A GO?

>> SURE.

>> IT'S NOT SPEED THAT MATTERS, IT'S MOMENTUM.

THE TOP HALF CRACKS THE APPLES, AND THE LOWER HALF STRAINS THEM.

THESE ARE VERY JUICY.

>> YOU CAN SMELL IT.

>> THESE ARE MORE OF A DESSERT APPLE, BUT I WANT THEM IN THEREFORE THE AROMATICS.

THEY ARE SORT OF MACINTOSH STYLE.

WE WILL ALSO ADD A CERTAIN AMOUNT OF SUGAR.

THAT'S OK, I PRACTICED A LOT MORE THAN YOU HAVE.

♪ >> ARE YOU GOING TO BRING THE GOOD STUFF OVER?

>> YEAH.

I'M BRINGING OUR HARD WORK OVER HERE.

WE ARE GOING TO BE BUILDING CHEESES, AS THEY CALL IT.

WE WILL BE MAKING AN EIGHT STACK DAGWOOD WITH APPLES AS THE MAIN INGREDIENT.

EACH LAYER IS COMPOSED OF TWO INCH ENVELOPE, CLOTH ENVELOPE.

THIS IS PRESS CLOTH.

YOU CAN SEE IT HAS FEROCITY TO IT.

WHAT WE WILL ADD, KIND OF TOOK IT INTO OUR FRAME, THEN WE START SCOOPING IT OUT, THE MUST.

YOU CAN SMELL IT.

NICE, NICE.

SO WE TAKE IT.

CLOSE UP THE CHEESE.

AND PUT ANOTHER FRAME.

LET ME TAKE THIS OFF.

WE PUT ANOTHER FRAME ON TOP.

>> SO YOU ARE GOING TO BUILD THIS UP EIGHT INCHES HIGH?

>> EIGHT PLAYERS -- EIGHT LAYERS.

THE PRINCIPAL IS THAT YOU HAVE A GRIND THAT IS KIND OF CO RSE, NOT APPLESAUCE.

KIND OF LIKE A CORSE OATMEAL.

YOU WANT THE JUICE TO BE ABLE TO RUN THROUGH THE MASH AND GET TO THESE EXIT CHANNELS CREATED BY THE OAK SLOTS.

>> WE HAVE IT BUILT UP, THE APPLE MASH IS INSIDE.

YOU BRING THIS DOWN, WILL YOU HAVE TO SPEND A CERTAIN AMOUNT OF TIME ACTUALLY HOLDING IT DOWN?

>> ONCE WE START RATCHETING THIS DOWN, YOU WILL SEE THE MACHINE HAS KIND OF A BACK THAT -- BECAUSE YOU DO HAVE THE PUSHBACK, THE HYDRAULIC BACK PRESSURE OF THE MASH ITSELF, BUT I DO THIS VERY SLOWLY.

SO I DON'T REALLY TRY AND PUSH IT OUT QUICK.

BECAUSE IT TAKES TIME.

WE HAVE THE JUICE IN THE MIDDLE, IT HAS TO GET TO THE OUTSIDE.

>> WE HAVE EIGHT RACKS BUILT UP.

>> MORE OR LESS.

>> AND THE APPLE MUSK IS IN BETWEEN?

IT HAS BEEN WRAPPED UP IN A BURLAP TYPE OF SUBSTANCE.

YOU HAVE THIS BIG BLOCK ON TOP THAT SITS RIGHT ON THE KNEE TO PRESS.

YOU WILL PULL IT DOWN.

IT IS ALREADY DRIPPING ON ITS OWN.

>> AND YOU ARE GOING TO SEE A BIG CHANGE IN THAT AS SOON AS I GET THIS GOING.

WE ARE GENTLY PUTTING THIS -- THIS HAS THE CAPACITY, YOU CAN SEE HOW JUST A FEW STROKES AND WE ARE ALREADY GETTING A NICE FLOW OF JUICE.

WE ARE GOING TO WIND UP.

IT WILL GO RIGHT INTO THIS FERMENTATION JAR.

AND I TRY TO DO THIS SLOWLY.

AGAIN, JUST TO TRY AND MAXIMIZE THE YIELD.

WE CAN BE GRINDING WHILE WE ARE WAITING AROUND FOR THIS STUFF TO FLOW.

>> FROM HERE, WE CAN STEP OVER TO THE BAR AND DO A TASTING?

>> RIGHT, SOUNDS GOOD.

>> CAN'T WAIT TO TRY IT OUT.

>> I'M AM LOOKING FORWARD TO IT MYSELF.

>> WHAT KIND OF BEVERAGES ARE WE TASTING?

>> WE DO HARD CIDER, THAT'S WHAT WE DO.

THERE IS SOME CONFUSION OUT THERE ABOUT WHAT CIDER MEANS.

CIDER, IN MY WORLD, IS A FERMENTED JUICE OF APPLES.

THE OTHER STUFF IS CALLED APPLE JUICE.

THAT'S THE DISTINCTION THAT IS NOT ALWAYS CLEAR, BUT IN OTHER PARTS OF THE WORLD, CIDER IS KNOWN SPECIFICALLY TO BE THE FERMENTED JUICE.

SO TODAY, I HAVE FOUR DIFFERENT CIDERS, POSSIBLY A FIFTH, MADE FROM THE 2017 HARVEST.

I DID 22 PRESSINGS THAT YEAR.

AND BY PRESSINGS ARE SMALL, FROM 20 GALLONS.

THERE MAY BE ONE VARIETAL OF APPLE, OR A BLEND.

THAT DETERMINATION IS BASED ON THE AVAILABILITY OF THE FRUIT COMING IN FROM THE ORCHARD.

SO TODAY, WE HAVE FOUR CIDERS THAT ARE SINGLE VARIETAL.

I WILL START WITH THE NEWTON PIPPEN, WHICH IS AN AMERICAN APPLE.

IT WAS QUITE IMPORTANT TO THE 18TH-CENTURY, 19TH-CENTURY NEW YORK FARMERS, BECAUSE IT WAS IMPORTED TO THE BRITISH -- GREAT BRITAIN, TAX-FREE.

BECAUSE THE CROWN PARTICULARLY LIKED THIS APPLE.

>> I FIND IT AMAZING THE HISTORY WE HAVE COVERED TODAY BETWEEN ENGLAND, SPAIN, FRANCE.

A LITTLE HERE, A LITTLE THERE.

AND TO SEE JUST HOW LONG CIDER HAS BEEN PRODUCED.

IT GOES WAY BACK.

>> IT GOES WAY BACK.

SO THERE IS KIND OF A SPICY QUALITY TO IT.

>> BUT NOT HARSH, STILL VERY MILD.

AND IT GOES DOWN SMOOTH.

>> THAT'S WHAT WE LIKE.

>> A VERY REFRESHING TASTE TO IT.

>> SO THAT'S NEWTON PIPPEN.

AND THIS IS BALDWIN.

BALDWIN IS A CLASSIC AMERICAN APPLE.

IT'S FROM MASSACHUSETTS.

YOU CAN STILL FIND OLD BALDWIN TREES AND ORCHARDS AROUND THE STATE, NOT MANY.

IT WAS REPLACED BY MACINTOSH.

MACINTOSH IS A VERY FINE APPLE, BUT IT HAS LESS SUBSTANCE AS A PIECE OF FRUIT.

THIS IN CIDER, BALDWIN IS CONSIDERED A SHARP.

BUT IT ALSO HAS SOME FULLNESS TO IT.

THIS IS CALLED GOLD RUSH.

AND GOLD RUSH WHILE.

IT IS A WILD FERMENTATION.

WHAT DOES THAT MEAN?

IT MEANS I DON'T ADD, OR DIDN'T ADD, ANY YEAST OR PRESELECTED YEAST.

IN MY CASE, I USE A WORKHORSE CHAMPAGNE YEAST, VERY TOLERANT OF DIFFERENT CONDITIONS.

IT DOESN'T REALLY CONTRIBUTE TO THE TASTE PROFILE, IT KIND OF ALLOWS THE NATURAL FLAVORS OF THE APPLE TO COME FORWARD.

A LOT OF TIMES, YOU CAN MANAGE THE FINISHED PRODUCT BY YEAST SELECTION, IN MY CASE, IT IS MORE ABOUT THE VARIETALS, BLENDING, OR SELECTING VARIETALS FOR THAT PURPOSE AND CREATING INTEREST.

IT IS HIGHLY DESIRABLE FROM MY PERSPECTIVE, BUT NOT ALL APPLES WILL STAY ON THE TREE.

OTHER APPLES WILL STAY ON THE TREE AND NOT ROT.

GOLD RUSH IS AMAZING THAT WAY.

>> IT'S A VERY DIFFERENT BOUQUET.

>> IT IS QUITE CITRIC WHEN YOU GET TO THE END OF IT.

>> THIS IS NICE.

A LITTLE THICKER.

>> IT'S GOT SOME LEGS, AS THEY SAY, WHEN YOU SWIRL IT IN THE GLASS.

AND THAT'S THE BODY OF THE CIDER .

IT IS SOMETHING TO DO WITH THE ALCOHOL CONTENT.

I THINK THIS IS OVER 8 -- THIS IS 9.3%.

SO IT IS QUITE HIGH.

>> ALMOST TASTES LIKE A WINE.

>> IT KIND OF IS.

>> WHEN YOU THINK OF IT, YOU THINK GRAPES.

IF SOMEBODY PUT THIS NEXT TO A WHITE WINE AND LET ME TRY IT, I WOULD HAVE A DIFFICULT TIME TELLING THE DIFFERENCE BETWEEN A CIDER AND WINE.

>> THIS IS THE APPLE CALLED KINGSTON BLACK.

I'M NOT SURE IT GROWS WONDERFULLY IN THIS CLIMATE, BUT I MADE A CIDER WITH IT.

>> IT LOOKS A LITTLE DIFFERENT.

>> IT IS THE TANNIN.

THOSE ARE HIGHLY REACTIVE WITH OXYGEN.

THEY DARKEN WITH THAT.

SO THIS IS A FAIRLY SHARP -- IT'S KIND OF LIGHT ON THE PALATE.

THIS WAS NOT A VINTAGE YEAR.

IT IS CLEAN, DOESN'T HAVE ANY FLAWS, REFRESHING.

>> VERY CRISP.

>> I BROUGHT UP THIS VIRGINIA CRAB.

IT IS SUPPOSEDLY THOMAS JEFFERSON'S FAVORITE SINGLE VARIETY APPLE FOR MAKING HARD CIDER.

SO WE WILL TRY THIS.

THIS IS 2018.

THIS IS THE NEW YEAR AND THE FIRST VOLAT -- FIRST BOTTLE OF THE NEW YEAR.

LET'S SEE HOW THIS GOES DOWN.

♪ ♪ IT'S GOT A NICE GOLDEN COLOR.

IT'S GOT A LITTLE BIT OF SPRITS TO IT.

THAT'S THE PETROLIN'S -- THIS WAS BOTTLED PROBABLY THREE OR FOUR MONTHS AGO.

IT CAN SIT FOR ANOTHER THREE OR FOUR MONTHS AND WILL CONTINUE TO DEVELOP.

>> MUCH STRONGER.

>> YEP.

>> VERY SMOOTH.

>> YEAH.

IT'S NICE, IN A GOOD YEAR, IT'S EVEN BETTER.

BUT IT'S GOT A NICE BALANCE.

>> WONDERFUL BALANCE.

ALMOST BUTTERY.

>> THAT'S A GREAT WORD, AND I USE IT FOR CERTAIN VARIETALS.

ROXBURY RUSSET, THAT PRODUCES THE SAME KIND OF FULL, RICH FLAVOR.

>> VERY BUTTERY.

SPENCER, THANKS FOR HAVING US.

>> FANTASTIC.

GOOD TO SEE YOU.

♪ ♪ [CAPTIONING PREFORMED BY THE NATIONAL CAPTIONING INSTITUTE, WHICH IS RESPONSIBLE FOR ITS CAPTION CONTENT AND ACCURACY.

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