>>> THIS PROGRAM IS PART OF WQED'S PITTSBURGH HISTORY SERIES.

>> IT'S APRIL.

WE'VE PUTTING THIS PROGRAM TOGETHER IN APRIL OF 2011.

SPRING IS SPRINGING UP ALL AROUND US.

FINALLY.

BUT APRIL IS ALSO THE BIRTHDAY MONTH OF WQED.

IF YOU'RE WATCHING THIS PROGRAM ON TELEVISION—NOT ON LINE—THE STATION YOU'RE WATCHING WENT ON THE AIR APRIL 1, 1954.

APRIL 1ST IS A GOOD DAY TO START SOMETHING UNUSUAL AND WONDERFUL.

AND NOW HERE ON WQED, ONE OF THE JOYS OF THIS PROGRAM IS THAT WE GET TO SHARE SOME WONDERFUL FORGOTTEN FOOTAGE.

OR NOT-FORGOTTEN FOOTAGE.

BACK IN 1988, I DID A LONG INTERVIEW WITH FRED ROGERS, AND WE'VE USED MANY PARTS OF THAT INTERVIEW, BUT WE'VE NEVER SHOWN THIS PART BEFORE.

AT ONE POINT, FRED REMEMBERED THE VERY FIRST PROGRAM ON THAT VERY FIRST DAY HERE AT WQED.

HE WAS THERE.RS AND WE THOUGHT HIS RECOLLECTIONS MIGHT BE A GOOD WAY TO REMEMBER OUR BIRTHDAY.

>> WELL, I SHOULD BACKTRACK AND TELL YOU ABOUT THE VERY FIRST PROGRAM THAT WENT ON THE AIR.

IT WAS THE NIGHT OF APRIL 1, AND MRS. DANIEL, THE GENERAL MANAGER, HAD INVITED FRIEDA HENNOCK WHO WAS A COMMISSIONER OF THE FCC TO COME AND BE ON THIS INAUGURAL PROGRAM.

THEY WERE JUST GOING TO GO ON THE AIR AT 8 O'CLOCK AND JUST GO OFF WHENEVER IT SUITED THEM -- BECAUSE REGULAR BROADCASTING WAS GOING TO BEGIN APRIL 5 WHICH WAS THE NEXT MONDAY.

WELL, FRIEDA HENNOCK, WHEN SHE WAS INTRODUCED, STARTED TO TALK, AND SHE DIDN'T STOP.

AND SHE WENT ON AND ON AND ON, AND FINALLY MRS. DANIEL I THINK WAS AFRAID THAT TH TUBES WOULD BLOW OUT AND THE CAMERAS -- WE HAD TUBES IN THOSE DAYS, YOU KNOW.

AND, SO FINALLY, SHE JUST STEPPED IN AND SHE SAID, "THAT WAS CERTAINLY FINE THAT YOU WOULD COME HERE AND HELP US INAUGURATE THIS NEW STATION."

AND THEN SHE SAID, "AND WE'LL SEE YOU ALL," AND SHE LOOKEDN THE CAMERA AND SAID, "WE'LL SEE YOU ALL NEXT MONDAY, AND THEN WE'LL BE ON THE AIR WITH WQED."

WELL, THAT TO ME WAS ONE OF THE FUNNIEST THINGS THAT YOU WOULD GET A COMMISSIONER, I WONDER IF SHE'S STILL AROUND?ON WELL, THIS ISN'T GONNA BE SHOWN IN WASHINGTON, IS IT?

THAT'S GOOD.

AT ANY RATE, THAT WAS FRIEDA HENNOCK.

>> THAT WAS FRED ROGERS.

YOU KNOW, S. GOOGLED "FRIEDA HENNOCK" AND FOUND OUT THAT SHE WAS THE FIRST FEMALE FCC COMMISSIONER, AND SHE WAS THE FIRST ONE WHO SET ASIDE CERTAIN TELEVISION STATIONS FOR EDUCATIONAL PURPOSES, THEREBY REALLY STARTING THE WHOLE IDEA OF PUBLIC TELEVISION.

SO WE OWE HER A LOT.

ANYWAY, WQED THIS YEAR IS 57 YEARS OLD.

I AM 57 YEARS OLD.

MY NAME IS RICK SEBAK.

I'M A PRODUCER HERE AT WQED.

AND YOU KNOW LAST YEAR ON MY BIRTHDAY, I WAS ASTOUNDED BY HOW MANY PEOPLE ON FACEBOOK SEND YOU BIRTHDAY GREETINGS.

I THANKED THEM, BUT I SAID YOU KNOW IT'S NOT THAT BIG A BIRTHDAY.

57.

AND SOMEBODY WROTE BACK AND SAID, "WAIT A MINUTE.

YOU'RE A PITTSBURGHER."

AND IN PITTSBURGH WHEN YOU'RE 57, THAT'S IMPORTANT.

IT'S YOUR HEINZ YEAR.

YOU MAY BE GETTING OLDER, BUT THERE'S STILL PLENTY OF TIME FOR 57 NEW EXPERIENCES.

AT LEAST.

AND I REALLY LIKED THAT IDEA.

SO EVEN WITH OTHER CLASSMATES OF MINE, WHEN I FIND OUT IT'S THEIR BIRTHDAY, I SAY "HEY IT'S YOUR HEINZ YEAR.

MAKE THE MOST OF IT."

AND I THOUGHT IT MIGHT BE FUN FOR WQED'S HEINZ YEAR IF WE TOOK A LOOK BACK AT SOME OF OUR STORIES THAT DEALT WITH THE HEINZ LEGACY HERE IN PITTSBURGH.

THIS PROGRAM IS CALLED "IT'S PITTSBURGH & A LOT OF OTHER STUFF."

AND THIS IS PROGRAM NUMBER 11, ALTHOUGH YOU COULD SAY IT'S PROGRAM 57.H AND I THINK IT'S REALLY GOOD TO REMEMBER WHAT MARK TWAIN SAID -- "APRIL FIRST IS THE DAY THAT WE REMEMBER WHAT WE ARE THE OTHER 364 DAYS OF THE YEAR."

>> "IT'S PITTSBURGH & A LOT OF OTHER STUFF" IS MADE POSSIBLE BY THE BUHL FOUNDATION, SERVING SOUTHWESTERN PENNSYLVANIA SINCE 1927.

>> OKAY.

OUR FIRST SEGMENT IS FROM NORTH SIDE STORY, WHICH WE PRODUCED BACK IN 1996 AND 1997.

BACK THEN, THESE ODDLY BEAUTIFUL BRICK BUILDINGS WERE STILL FACTORIES WHERE THEY HAD SOME OF THE HEINZ PRODUCTION LINES.

NOW THEY'RE ALL LOFT APARTMENTS.

AND YOU KNOW, ALL OF THIS USED TO BE PART OF THE CITY OF ALLEGHENY.

AND FOR PART OF THE STORY, WE WENT UP ON THE HILL ON THE OTHER SIDE OF THESE BUILDINGS, TROY HILL, WHERE WE RAN AROUND FOR A WHILE WITH THE LOCAL HISTORIAN MARY WOHLEBER.

MARY THERE YOU ARE!

WAS I RIGHT?

ISN'T THAT BEAUTIFUL?

AH!

NOW DO YOU KNOW WHY I WANT TO LIVE HERE?

>> THAT MAY BE THE MOST FAMOUS SEQUENCE IN ANY OF OUR PITTSBURGH PROGRAMS.

>> ISN'T THAT BEAUTIFUL?

NOW THAT'S A VIEW YOU'RE NOT GOING TO GET ANYWHERE ELSE.

'S >> AND IT ALL LEADS TO HEINZ.

>> GOD, I LOVE IT.

>> WELL, IN ADDITION TO THE VIEW, MANY TROY HILLERS LIKE THE FACT THAT THEY CAN LIVE CLOSE TO WHERE THEY WORK.

AND FOR OVER A HUNDRED YEARS NOW, MANY HAVE WORKED RIGHT AT THE BASE OF TROY HILL IN THE COMPLEX OF BUILDINGS KNOWN AS THE HEINZ PLANT.

ONE OF THE PLANT SUPERVISORS, DAVE STERRITT, HAS WORKED HERE FOR 33 YEARS.

>> THERE'VE BEEN FIVE GENERATIONS OF MY FAMILY WORKING HERE AT HEINZ.

MY GREAT-GRANDFATHER WORKED RIGHT HERE WITH H.J., THE ORIGINAL H.J.

>> THE ORIGINAL H.J., HENRY JOHN HEINZ, WHO'S OFTEN REFERRED TO AS "THE FOUNDER," WAS BORN IN 1844 IN BIRMINGHAM, PENNSYLVANIA -- WHICH IS NOW B PITTSBURGH'S SOUTH SIDE -- BUT HE GREW UP AND STARTED HIS FOOD BUSINESS IN SHARPSBURG, A FEW MILES UP THE ALLEGHENY RIVER.

IT WASN'T TILL THE EARLY 1890S, WHEN HIS BUSINESS WAS BOOMING E AND STARTING TO EXPAND OVERSEAS, THAT HEINZ MOVED HIS COMPANY INTO THIS 21-ACRE COMPLEX OF REDBRICK BUILDINGS IN WHAT-WAS-THEN THE EASTERN PART OF ALLEGHENY CITY.

IT WAS THE FIRST LARGE-SCALE FOOD-PROCESSING FACTORY IN THE WORLD.

THE FOUNDER FELT IT WAS GOOD POLICY TO TREAT HIS WORKERS WELL, AND HE EMPLOYED THOUSANDS HERE, MORE THAN HALF OF THEM WOMEN, WHO, IF THEY HANDLED FOOD, RECEIVED A WEEKLY MANICURE AND OTHER BENEFITS UNHEARD OF AT THE TIME.

AND ALTHOUGH HEINZ WAS FAMOUS FOR HIGH QUALITY HORSERADISH, AND FOR FANCY PACKED PICKLES AND PICKLE PINS, WORKERS HERE ACTUALLY COOKED, CANNED, BOTTLED, WRAPPED AND PACKED EVERYTHING FROM VINEGAR TO BAKED BEANS.

THEY WERE ALREADY MAKINGANY MORE THAN 57 DIFFERENT THINGS WHEN THE FOUNDER CAME UP WITH THE SLOGAN "57 VARIETIES."

ONE VARIETY THEY'VE MADE SINCE THE EARLIEST DAYS IN ALLEGHENY IS MUSTARD.

DAVE SAYS THEY MAKE IT FROM SCRATCH.

>> THIS IS THE STARD SEED WE USE TO MAKE MUSTARD HERE AT HEINZ.

IN ORDER TO MAKE OUR DIJON MUSTARD, WE MIX YELLOW MUSTARD SEED, SOME ORIENTAL AND SOME BROWN.

THIS IS THE MUSTARD KITCHEN.

WHAT WE DO IN THIS KITCHEN IS WE MILL THE MUSTARD.

WE HAVE MILLS.

INSIDE THOSE MILLS, THERE ARE STONES.

WE ADJUST THOSE STONES TO A SPECIFIC HEIGHT.

WE FORCE MUSTARD DOWN INTO THE STONES.

THE MUSTARD IS THEN GROUND.E WE RUN THESE MILLS AROUND THE CLOCK MANY DAYS.

>> WHEN WE WERE THERE, CORTRELL THOMAS WAS THE MUSTARD COOK AND OPERATOR.

AFTER 20 YEARS AT HEINZ, HE KNOWS MUSTARD.

>> WELL, WE MAKE SURE THE MUSTARD IS BLENDED WELL, THAT WE HAVE THE RIGHT INGREDIENTS IN IT.

I THINK THE BROWN MUSTARD IS PROBABLY OUR SPICIEST, BUT THIS IS PRETTY SPICY ALSO, THIS DIJON.

>> OK, BUT IT'S STILL JUST MUSTARD.

THIS IS HEINZ, AND THAT MEANS ONE THING -- KETCHUP.

IT'S NOW MADE IN A DIFFERENT PART OF THE SAME BUILDING, WHERE THERE'S A RAISED PLATFORM NEXT TO THREE BIG METAL TANKS.

>> RIGHT NOW, WE'RE RUNNING EVERY MACHINE WE HAVE WITH KETCHUP.

940 GALLONS IN COOKER #1 AND COOKER #3.

COOKER #2 IS ONLY 910.

>> THIS IS THE KIND OF LARGE SCALE FOOD PRODUCTION THAT H.J.

HEINZ PIONEERED.

RON WERNER IS WHAT-YOU-MIGHT-CALL THE MASTER CHEF HERE TODAY, ASSISTED BY A SYSTEM OF PIPES AND VALVES AND A COMPUTER THAT CONTROLS MUCH OF THE PROCESS.

>> THE VINEGAR AND THE FRUCTOSE AND PTE WILL START GOING IN BY ITSELF.

I HAVE TO ADD THE ONION MIX AND THE PEPPER MIX AND SOME WATER.

>> RON WERNER HAS WORKED FOR HEINZ FOR ALMOST THIRTY YEARS.

HE'S PART OF ANOTHER FAMILY OF HEINZ EMPLOYEES.

HIS FATHER WORKED HERE FOR 46 YEARS.

RON'S BEEN IN KETCHUP FOR JUST THE LAST THREE YEARS.

>> RIGHT NOW WE'RE GONNA COOK THIS AT 212 DEGREES.RE THAT WILL COOK FOR APPROXIMATELY 20-25 MINUTES.

>> BEFORE IT'S FINISHED, RON WILL ADD WHAT HE CALLS "OL' 30."

>> ESSENTIAL OIL NUMBER 30.

IT GIVES THAT LITTLE EXTRA ZIP.

THIS LITTLE CUP GOES IN 940 GALLONS.

SO YOU CAN IMAGINE HOW POTENT IT IS.

THE SECRET INGREDI T. >> COOL.

AND WHEN SOMETHING'S THIS IMPORTANT, YOU'VE GOT TO MAKE IT IN HUGE QUANTITIES.

CAUSE WHERE WOULD WE BE WITHOUT KETCHUP?

>> TO ME IT'S GOOD.

I LIKE TO MAKE IT NICE AND THICK.

>> OF COURSE HE DOES.

IT'S HEINZ.

>> IT'S OUR #1 PRODUCT.

YOU TRY TO MAKE IT GOOD TO KEEP IT #1.

M >> WHEN THE COOKED KETCHUP LEAVES HERE, THROUGH PIPES, IT GOES -- JUST AS THE MUSTARD DOES -- TO BE HOMOGENIZED, COOLED A BIT AND PACKAGED.

SOME OF THE MUSTARD WILL BE PIPED TO ANOTHER BUILDING WHERE IT IS PUT IN THESE SMALL 2 OZ.

BOTTLES THAT THEY CALL "ROOM SERVICE MUSTARDS."

THEY'RE FILLED, LABELED AND BOXED ALL IONE ROOM.

IN THIS PITTSBURGH PLANT, THEY STILL BOTTLE VINEGAR, MAYONNAISE, AND TONS OF BABYFOOD, AMONG OTHER THINGS.

THEY MAKE AND CAN LOTS OF SOUP HERE, TOO.

WHAT THEY HAVEN'T DONE ON THE NORTH SIDE FOR MANY YEARS IS PUT KETCHUP IN BOTTLES.

ALL THAT KETCHUP WE SAW COOKING GOES INTO THOSE LITTLE PACKETS THAT U GET AT FAST FOOD PLACES.

HEINZ PEOPLE CALL THEM "POUCHES."

AND WHEN THEY'VE GOT ALL THESE MACHINES GOING FULL SPEED AHEAD, THEY CAN MAKE OVER 21 MILLION POUCHES OF KETCHUP EVERY DAY KE HERE ON THE NORTH SIDE.

IT'S NO EXAGGERATION TO SAY THAT FROM THIS PLANT, H.J.

HEINZ AND HIS COMPANY HAVE CHANGED THE WAY THE WORLD EATS IN THE 20TH CENTURY.

I AND WHEN YOU SEE ALL THESE HEINZ LOGOS AND LABELS AND BOXES GOING BY, YOU CAN FIND A KIND OF MODERN BEAUTY IN ALL THIS.

IT'S CLASSIC POP ART IN ITS ORIGINAL HABITAT.

>> THAT WAS 1996.

AND THEN WE CONCENTRATED ON PRODUCTS THAT WERE MADE IN THESE OLDER BUILDINGS, BUT THERE WERE NEWER BUILDINGS BACK THERE TOO WHERE HEINZ WAS MAKING BABY FOOD AND SOUPS.

WE DIDN'T CHECK THEM OUT TILL 2003 WHEN WE MADE A PROGRAM CALLED THINGS WE'VE MADE.L WE CAME TO SEE WHAT WE COULD SEE AND LEARN, AND WE INCLUDED A BIT MORE ABOUT H.J.

HEINZ, THE FOUNDER, IN OUR INTRO, INCLUDING A LINE ABOUT HIS ORIGINAL NEIGHBORHOOD.

THE NEIGHBORHOOD WHERE H.J.

HEINZ WAS BORN SURPRISES MANY PITTSBURGHERS.

>> HENRY JOHN HEINZ WAS BORN IN 1844 IN BIRMINGHAM BEFORE IT WAS CHANGED TO THE SOUTH SIDE.

IN 1890 HE STARTED TO BUILD HIS LARGE GROUP OF FACTORIES ON THE NORTH SIDE.

HEINZ AND HIS EMPLOYEES AND MANY OF ALL THEIR DESCENDENTS MADE THOUSANDS OF VARIETIES OF FOOD HERE AND REVOLUTIONIZED FOOD PROCESSING IN THE MODERN WORLD.

IN 2003, HOWEVER, SEVERAL OF THE OLDEST AND MOST INTERESTING REDBRICK STRUCTURES WERE BEING CONVERTED INTO CONDOMINIUMS, WHILE THE NEARBY NEWER BUILDINGS ARE STILL FULL OF BUSTLING PRODUCTION LINES, ALL SOLD BY HEINZ IN 2002.

NO ONE CAN IGNORE THE HISTORY IN THESE FACTORIES, EVEN THOUGH THEY HAVE A NEW OWNER, DEL MONTE.

>> THERE REALLY IS A SENSE OF PRIDE.

I MEAN WE WERE THE FIRST FOOD PLANT, AND H.J.

HEINZ DID, I MEAN HE WAS REALLY A PIONEER IN FOOD SAFETY AND TREATING EMPLOYEES FAIRLY IN THE FOOD PROCESSING INDUSTRY.

IF YOU TALK TO ANYBODY ON THE PRODUCTION FLOOR, YOU KNOW, WE'RE JUST DEL MONTE EMPLOYEES NOW.

>> FOR THE INDIVIDUAL WORKER WHO WORKS HERE IN THE PLANT, WE'VE SEEN NO, NO CHANGE, NOT EVEN PERSONNEL CHANGES.

>> NOW WE'RE DEL MONTE.

>> EVEN BEFORE DEL MONTE BOUGHT ALL THIS, HEINZ HAD STOPPED MAKING KETCHUP AND PICKLES HERE.

PRODUCTION MANAGER CHUCK ROBATISIN, WHO STARTED HERE IN 1989, SAYS THEIR TWO MAIN PRODUCTS ARE STILL THE SAME.

>> WE MAKE SOUPS AND BABY FOODS.

REALLY I GUESS ON AVERAGE WE PRODUCE ABOUT SEVEN DIFFERENT PRODUCTS HERE A DAY.

>> TODAY I'M MAKING CREAM OF MUSHROOM SOUP.

>> BILL DAVIS HAS BEEN WORKING HERE SINCE THE EARLY 1970S.

>> I'M AN INDUSTRIAL COOK.

I'M NOT A CHEF.

I WEAR A HARD HAT, NOT A PAPER HAT.

>> OUR PLANT IS THE LARGEST MANUFACTURER OF PRIVATE-LABEL SOUPS IN THE COUNTRY.

>> THE CREAM SOUPS WE MAKE A LOT OF BECAUSE THEY'RE POPULAR CAUSE THEY'RE USED WITHIN OTHER RECIPES.

>> IF YOU GO INTO STORE-BRAND SOUP, IF IT'S RED AND WHITE OR WHATEVER THAT KROGER LABEL IS, THAT'S OUR SOUP THAT WE PRODUCE HERE.

>> RIGHT NOW IN THIS PROCESS, WE'RE DUMPING 740 POUNDS OF MUSHROOMS INTO THE KETTLE.

>> I TELL PEOPLE THAT REALLY THIS PLANT IS LIKE A BIG KITCHEN AT HOME.

IT'S JUST ON A MUCH LARGER SCALE.

>> AT THE SAME TIME, THERE'S 1467 POUNDS OF CREAM BASE BEING ADDED THROUGH A STAINLESS STEEL PIPING SYSTEM.

>> WE'RE ASSEMBLING ALL THE VARIOUS INGREDIENTS FROM THE VARIOUS PROCESSING POINTS AROUND THE PLANT.

>> THE WHOLE SYSTEM IS PRETTY MUCH AUTOMATED.

AS LONG AS EVERYTHING GOES OKAY, I PRETTY MUCH ACKNOWLEDGE EACH OF THE STEPS THAT HAVE BEEN PRE-PROGRAMMED INTO THE COMPUTER EARLY IN THE MORNING.

>> AND OUR COOK, BILL DAVIS, HIS JOB IS TO MAKE SURE THAT ALL OF THOSE INGREDIENTS GET COMBINED IN THE CORRECT PROPORTIONS.

>> JUST ABOUT THERE.

>> AND THAT THE FINISHED QUALITY OF THAT FINISHED BATCH OF SOUP MEETSUR SPECIFICATIONS.

>> WELL, SINCE WE MADE THAT STORY, THE SOUP AND BABY FOOD LINES HAVE BEEN SOLD AGAIN, TO ANOTHER FOOD COMPANY CALLED TREEHOUSE.

AND YOU KNOW ALTHOUGH WE DON'T MAKE ANY HEINZ PRODUCTS HERE IN PITTSBURGH ANYMORE, THE COMPANY HEADQUARTERS ARE STILL HERE.

AND IT'S OUR CITY'S NAME THAT'S PRINTED ON EVERY BOTTLE OF KETCHUP AROUND THE WORLD.

650 MILLION BOTTLES OF HEINZ KETCHUP ARE SOLD EVERY YEAR.

AND IT ALL STARTED HERE IN PITTSBURGH.

AND I KNOW ON THE RADIO THEY STILL REFER TO THAT COMPLEX OF O BUILDINGS AS THE "HEINZ FACTORY."

"TRAFFIC ON 28 IS BACKED UP FROM THE HEINZ FACTORY TO THE 31ST STREET BRIDGE."

BUT THERE ARE LOTS OF REMINDERS LALL AROUND TOWN OF HOW IMPO THE HEINZ BRAND AND THE HEINZ FAMILY HAVE BEEN TO THIS CITY.

IN THE STRIP, FOR INSTANCE -- THE SENATOR JOHN HEINZ HISTORY CENTER.

IN 2001, WE MADE A DOCUMENTARY CALLED PITTSBURGH A TO Z, AND THERE REALLY WASN'T AN H, BUT WITHOUT BEING HEAVY HANDED, WE HOPE WE HINTED THAT H COULD HAVE BEEN FOR HEINZ HISTORY CENTER.

>> INCIDENTALLY, YOU MAY HAVE NOTICED -- WE HOPPED FROM G TO I.

THAT'S BECAUSE SOMETIMES PITTSBURGH HAS AH AND SOMETIMES IT DOESN'T.

LIKE ON THESE OLD POSTCARDS.

HOW IS THAT?

WE HEADED BACK TO THE HEINZ HISTORY CENTER IN THE STRIP WHERE STEVE DOELL IS THE HEAD ARCHIVIST.

THE HISTORICAL SOCIETY HERE HAS GOT A HUGE COLLECTION OF ALL SORTS OF MATERIALS.

>> WE HAVE ABOUT 40,000 BOOKS RELATED TO WESTERN PENNSYLVANIA HISTORY, OVER 500 MAPS, 500,000 PHOTOGRAPHS, AND ABOUT 3,500 INDIVIDUAL ARCHIVAL COLLECTIONS THAT ARE STUFFED BACK IN THERE.

>> ARCHIVISTS AND LIBRARIANS HERE HELP PATRONS WITH ALL SORTS OF HISTORICAL QUESTIONS.

>> THE H-QUESTION IS PROBABLY OUR MOST FREQUENTLY ASKED QUESTION.

THE H AND HOW IT CAME AND WENT AND CAME BACK.

>> SO WE FOUND OUT -- THE H CAME FROM GENERAL FORBES WHO NAMED THE CITY.

HE WAS A SCOTSMAN AND PERHAPS PRONOUNCED IT PITTSBOROUGH LIKE EDINBURGH, SCOTLAND.

THEN IN 1891, A FEDERAL AGENCY, THE US GEOGRAPHIC BOARD OF PLACE NAMES, DECIDED ALL "BURGHS" IN THE U.S. SHOULD BE SPELLED SIMPLY B-U-R-G. NO H'S.

>> THE CITY OF PITTSBURGH DID NOT, THE ACTUAL CITY DOCUMENTS DID NOT CHANGE THE H, BUT MOST PEOPLE DID COMPLY.

>> FOR TWENTY YEARS, IT WAS AN ISSUE.

AND THE POSTMASTER OF PITTSBURGH ALONG WITH THE CHAMBER OF COMMERCE LED AAMPAG N TO GET BACK THE H. WITH THE HELP OF SENATOR GEORGE OLIVER, THEY GOT A SPECIAL WAVER FOR THE CITY, AND AT THE START OF 1912, THE H CAME BACK.

SO FOR JUST ABOUT TWO DECADES, PITTSBURG OFFICIALLY HAD NO H. >> THE NEAT THING ABOUT THE H NOT THERE AND THEN BACK IS FOR HISTORIANS AND FOR ARCHIVISTS AND OTHER PEOPLE TRYING TO DATE THINGS, AND FIGURING OUT WHAT PL DAY SOMETHING, WHAT DATE SOMETHING MIGHT HAVE BEEN PRODUCED, WELL, WE HAVE A TWENTY-YEAR GAP THERE WHERE WE CAN, IF THERE'S NO H, THEN WE USUALLY CAN IDENTIFY IT FROM THAT.

>> SO H IS FOR THE HISTORIC SPELLING OF PITTSBURGH AND ALL THE HELP YOU CAN GET AT THE HEINZ HISTORY CENTER.HE >> YOU KNOW, THE HEINZ HISTORY CENTER ISN'T THE ONLY BUILDING IN TOWN NAMED FOR THE HEINZ FAMILY.

YOU'VE GOT YOUR HEINZ HALL HERE IN THE CULTURAL DISTRICT.

AND OVER ON THE NORTH SHORE, THERE'S A BIG FOOTBALL STADIUM.

WHEN THE FIRST STEELER GAME WAS PLAYED AT HEINZ FIELD IN 2001, WE WERE STILL WORKING ON PITTSBURGH A TO Z.

WE HELPED INAUGURATE THE PLUG CELEBRATING T IS FOR TAILGATING AT HEINZ FIELD.

>> HEEEYY!

>> GOT DOWN HERE AT SEVEN A.M. GOT HERE EARLY.

>> WELL, WE'VE BEEN SEASON-TICKET HOLDERS LIKE FOREVER.

>> YOU COME DOWN TO DO THIS.

>> THIS IS FAMILY HERE.

>> THE GAME'S JUST PART OF IT.

[ LAUGHTER ] [ FATIGUES PLAYS DRUMS ] >> WITH MY BUDDY, MAD DOG, HERE.

MY FRIEND HASN'T MISSED A GAME SINCE ‘72.

>> HEEEERE WE GO!

>> I COME FROM NEW YORK.

I'M COMING TO EVERY GAME THIS YEAR.

>> WE'RE A GROUP FROM TURTLE CREEK, PENNSYLVANIA.

>> YEAH, MY FATHER SAYS I WAS KIDNAPPED FROM A PITTSBURGH HOSPITAL.

>> WE'RE TAILGATING BEFORE THE STEELER GAME.

>> WE'RE ALL F -- WE'RE ALL FAMILY.

>> WE'RE FROM WHEELING, WEST VIRGINIA -- >> WE'RE FROM OHIO, BUT WE'RE DIE-HARD STEELER FANS.

>> WELL, WE'RE ALL FROM THE GOOD OLD VILLE OF GRAPEVILLE.

>> WE'RE FROM CECIL.

>> WE'RE ALL FROM WEST MIFFLIN.

>> GREW UP TOGETHER IN MOUNT UNION, PENNSYLVANIA.

>> WHERE I COME FROM IN AUSTRALIA IS A REGION CALLED THE ILLAWARRA.

>> WE'RE PITTSBURGHERS, WE'RE COMING TOGETHER, TRYING TO HAVE A GOOD TIME, COUPLE BEERS -- >> ONE OF THE LOCAL RUGBY LEAGUE TEAMS THERE IS THE ILLAWARRA STEELERS.

>> HEY, WE'RE ALL FROM LATROBE.

>> BUT THEY DON'T HAVE A TAILGATE PARTY.

THEY SHOULD.

>> WE'RE THE ROLLING ROCK PEOPLE, SO -- >> I'M SHELBY.

THIS IS MY HUSBAND DANNY.

THIS IS HIS BEST FRIEND AUGGIE.

AUGGIE ‘SABE!

>> WE'RE FROM EVERYWHERE -- THE ROCKS, CARNEGIE -- >> THE PEOPLE OF PITTSBURGH, WE STICK TOGETHER.

>> THIS ISN'T PHILADELPHIA.

THESE ARE PITTSBURGH CHEESESTEAKS.

>> TYPICALITTSBURGH FARE -- ITALIAN HOT SAUSAGE.

HOMEMADE.

>> LITTLE PEPPERONI AND CHEESE.

SOME OLIVES.

>> WE MADE SHRIMP AND DIP AND ANDOUILLE SAUSAGE.

>> THE BURGERS.

SEASONED SALT.

WITH A I.C.

LIGHT TWIST TO IT.

I'LL BE HERE TILL I DIE.

I'M 71 YEARS OLD.

I'LL BE HERE TILL I DIE.

>> IT'S MY WINNEBAGO, AND WE ALL COME DOWN TO PARTY EVERY WEEK FOR THE GAME.

>> WE GOT SOME NICE VENISON, YOU KNOW.

FIRE THEM UP.

PUA LITTLE SAUCE ON THEM BOYS.

PHEW!

>> WE HAD NO IDEA THAT THE MEAT WOULD TASTE THIS GLORIOUS WHILE THE COW WAS STILL BREATHING, BUT IT, BUT IT TASTES GLORIOUS.

>> WE HAVE CHEDDARWURST DOWN HERE.

PAUL IS IT GOOD?

>> REALLY GOOD.

>> QB FAKE!

WHERE'S THE BALL?

I DON'T KNOW.

WHAT?

>> NINETY-NINE OUR TV AND OUR SATELLITE DISH HERE.

GOT IT HOOKED UP.

NO TICKETS, UNFORTUNATELY, BUT WE'RE HERE TO PARTY WITH PITTSBURGH.

ANIMAL THESE ARE MY BOYS!

AND THIS IS MY FAMILY.

SEE, WHEN YOU TAILGATE IN PITTSBURGH -- IS M[ WOMAN SCREAMS ] IT'S A FAMILY BASICALLY.

IT'S THE BIGGEST FAMILY PICNIC AROUND, YOU KNOW, BECAUSE WE'RE ALL BROTHERS!

YOU KNOW.

TURTLENECK IT'S TRADITION.

TURTLENECK WE COME HERE, WE DRINK A FEW BEERS, WE MAKE MY GRANDMOTHER'S PIEROGIES.

ANIMAL BLITZBURGH!

IN YOUR FACE, MAN!

AAAAEEEGGYOUR HONORH!

MAD DOG HERE WE GO, STEELERS, HERE WE GO!

HERE WE GO, STEELERS, HERE WE GO!

>> EVENTUALLY ALL THESE FANS WILL FIND THEIR WAY TO THE GAME IN THE STADIUM, BUT THEY'VE ALREADY TASTED A TERRIFIC PIECE OF PITTSBURGH, TAPPING INTO ITS HISTORY, ITS UNTAMED TRADITIONS.

>> IF T IS FOR TAILGATING, THEN U IS FOR UPPER SAINT CLAIR.

OH MY GOD!

NO!

>> WE LET U BE FOR THE USHERS AT PNC PARK.

NOW IN THAT WHOLE TAILGATING STORY, NO ONE EVER MENTIONS HEINZ FIELD, BUT JUST FIVE YEARS LATER, WHEN WE MADE A PROGRAM CALLED WHAT MAKES PITTSBURGH PITTSBURGH?, WE CAME BACK HERE SEVERAL TIMES TO TALK TO STEELER FANS AND TO ASK THEM THE BIG QUESTION.

>> WE MAKE PITTSBURGH PITTSBURGH.

YEAH.

PEOPLE.

>> WE'RE NICE.

PEOPLE MAKE PEOPLE, YEAH, PEOPLE MAKES PITTSBURGH PITTSBURGH.

>> WHAT MAY MAKE THE PEOPLE OF PITTSBURGH TRULY SPECIAL, THE THING THAT DISTINGUISHES ALMOST ALL LOCAL INHABITANTS, IS THE POWER OF PEOPLE TO BECOME STEELER FANS.

[ SCREAMS ] >> IT'S PITTSBURGH STEELER TIME!

>> WHETHER YOU'RE ROOTING THE TEAM ON AT A GAME OR MAKING A SPECIAL TRIP TO HEINZ FIELD FOR A A PEP RALLY -- [ SCREAM ] >> YOU MIGHT TRY TO FIGURE OUT WHY WE LOVE THE STEELERS SO MUCH.

>> BECAUSE I WAS BORN AND RAISED FIVE MINUTES FROM THIS STADIUM, AND MY LIFE HAS BEEN STEELERS NCE DAY ONE.

>> GREATEST TEAM THERE IS.

IN ANY SPORT.

>> NOBODY'S BETTER THAN THE PITTSBURGH STEELERS!

>> THAT'S WHAT PITTSBURGH'S KNOW FOR, IS OUR FOOTBALL TEAM.

>> I LIVE IN PITTSBURGH.

I LOVE MY TEAM.

THAT'S ALL.

>> THIS IS OUR SUNDAY MASS.

RIGHT HERE.

SUNDAY MASS -- THE PITTSBURGH STEELERS!

>> IT'S REALLY GREAT.

I'VE NEVER SEEN FANS SO DEDICATED TO A SPORTS TEAM.

>> WE'VE BEEN IN EVERY GAME SO FAR.

>> EVERY GAME THIS YEAR.

>> EVERY GAME AT HEINZ FIELD!

>> THEY'RE GOOD.

THEY ALL CLICK TOGETHER.

THEY'RE DOWN TO EARTH.

THEY'RE NOT COCKY.

THEY'RE JUST THE GREATEST.

>> AND I THINK SO MANY OF THE MEN HAVE A GOOD HEART.

>> THEY'RE GONNA BRING THEIR A-GAME BECAUSE OUR FANS WANT THE A-GAME.

WE GOT GUYS HAVING HEART ATTACKS IN BARS, MAN.

[ LAUGHTER ] >> WE'RE ALL OUT HERE JUST TO COME OUT AND HAVE FUN, WATCH SOME GOOD SOLID FOOTBALL.

>> TOEE IT LIVE IS BETTER THAN SEEING IT ON TV.

YOU GET TO SEE IT RIGHT THERE IN FRONT OF YOUR FACE.

>> NOW I'M JUST INTO GOING TO THE BALLGAMES.

I COULD BE HOME, NICE AND WARM, BUT I'D RATHER BE HERE.

>> AND I'LL TELL YOU WHAT.

THERE'S NO WIND LIKE THE WIND FROM A TERRIBLE TOWEL, BABY.

>> I LOVE SEEING STEELER FANS.

THEY'RE JUST, THEY'RE GREAT, THE MOST SUPPORTIVE -- >> HOW ‘BOUT WHEN THE CROWD'S ALL FIRED UP, AND YOU'RE RIGHT IN THE MIDDLE OF IT?

I MEAN, THAT'S HARD TO BEAT.

>> IT'S LIKE A FAMILY.

IT'S LIKE A FAMILY ATMOSPHERE.

YOU KNOW, A ROWDY FAMILY, BUT A FAMILY ATMOSPHERE NONETHELESS.

>> SOME FAMILIES DEVELOP GAME TRADITIONS -- >> WE'VE BEEN STEELER FANS SINCE I WAS 2 YEARS OLD.

I USED TO SIT ON MY DADDY'S LAP IN MY HOUSE AND WATCH THE GAME WITH HIM.

>> OUR FAMILY TRADITION IS PUTTING UP THE SIGN AND TALKING IT DOWN EVERY GAME.

WE'VE BEEN DOING IT FOR OVER THIRTY YEARS.

>> THAT'S HARRY EVERETT AND HIS FAMILY, AND THEY'RE THE FOLKS WITH THE FAMOUS STEELER COUNTRY BANNER.

>> WHAT HAPPENED WAS, WHEN WE FIRST BOUGHT OUR SEASON TICKETS IN THREE RIVERS STADIUM, WE WERE SITTING OVER WHERE THE VISITING PLAYERS CAME OUT.

AND WE WERE THINKING OF SOMETHING THAT WE WANTED TO SHOW THEM THEY WERE IN PITTSBURGH, SO I THOUGHT UP THE DESIGN AND MY FATHER-IN-LAW PAINTED IT.

AND THEWE HUNG IT UP SO EVERY TIME THE VISITING PLAYERS CAME OUT, THEY SAW THAT THEY WERE IN STEELER COUNTRY, THEY WEREN'T HOME, AND THEY WERE IN FOR A BAD DAY.

[ LAUGHTER ] AND WE'VE BEEN HANGING IT EVER SINCE.

>> MY BROTHER'S REALLY GOOD WITH TAKING IT TO ALL THE GAMES NOW.

SO, IT'S EXCITING.

>> IT'S NOT TOO BAD.

I MEAN IT USUALLY TAKES A COUPLE OF US TO DO IT.

YOU KNOW, IT'S WELL WORTH IT IN THE LONG RUN, I THINK, SO -- IT'S BEEN A PART OF MY FAMILY HISTORY SINCE BEFORE I WAS BORN.

AND I'M JUST HONORED TO CONTINUE THE TRADITION.

AND EVENTUALLY, HOPEFULLY, YOU KNOW I WOULD LIKE TO SEE IT HUNG AT THE PRO FOOTBALL HALL OF FAME, THAT'S WHAT I'M HOPING FOR RIGHT NOW.

>> COULDN'T FIND A PRENUPTIAL AGREEMENT THAT WOULD COVER BEING A STEELER FAN, BUT I WORKED HARD AT IT.

>> AND I'VE GOT MY NEXT GENERATION LOVING THEM AS MUCH AS ME.

>> IT'S OUR HOME TEAM.

>> IT'S OUR HOME TEAM.

>> JUST LIKE THE PENGUINS, JUST LIKE THE PIRATES.

WE'RE THAT WAY WITH ALL OUR TEAMS.

>> I'LL TELL YOU WHAT, JUST LAST NIGHT I WAS TELLING HER, WHEN I WAS HER AGE, WAS WHEN PITTSBURGH WAS KNOWN AS THE CITY OF CHAMPIONS.

>> YOU CAN GO ANYWHERE IN THE NATION, AND YOU ALWAYS MEET A STEELER FAN.

>> THIS IS THE BEST FOOTBALL IN THE COUNTRY.

I LIVE IN TEXAS.

I'M TIRED OF HEARING ABOUT TEXAS.

THIS IS WHERE IT'S AT, THAT'S WHY WE'RE HERE.

>> IF THEY WIN OR LOSE, WE'RE GONNA LOVE THEM, IT DOESN'T MATTER.

WE J'RT TRUE.

WE'RE JUST TRUE TO STEELERS, YOU KNOW.

>> IT'S A LOT OF TRADITION, ALONG WITH THE MILLS, THE TEAM, THE STEELERS 70S DYNASTY.

YOU CAN'T COMPARE THAT, BABY!

>> HERE WE GO STEELERS!

HERE WE GO!

>> SO FROM HEINZ FIELD TO YOUR NEXT BOTTLE OF KETCHUP, THERE ARE SO MANY WAYS THAT HEINZ FIGURES INTO OUR PITTSBURGH LIVES.

AND IF YOU'VE GOT A PITTSBURGH CONNECTION AND YOU'RE 57 YEARS OLD, LIKE WQED, AND ME, YOU'VE GOT TO CELEBRATE YOUD,HEINZ YEAR.

AND IF YOU'RE THINKING, I'D LIKE TO SEND WQED A BIRTHDAY PRESENT, YOU CAN.

THAT PLEDGE LINE WORKS 24 HOURS A DAY.

1-800-232-8813.

OR ON LINE -- WQED.ORG.

CLICK ON THE DONATE BUTTON.

AND HERE'S WHAT I WANT YOU TO DO -- I WANT YOU TO PLEDGE AT THE $57 LEVEL.

THAT WAY IT'LL BE TRACEABLE TO THIS PROGRAM.

TO THIS MOMENT.

AND YOU KNOW THOSE LITTLE PACKETS?

HEINZ SELLS 11 BILLION OF THESE EVERY YEAR.

THAT'S TWO PACKETS FOR EVERY PERSON ON EARTH.

AND EVERY ONE SAYS PITTSBURGH, PA.

IT'S PITTSBURGH.

IT'S KETCHUP.

>> IF YOU WANT TO SEE OTHER PRODUCTIONS FROM RICK SEBAK AND HIS COHORTS AT WQED, CHECK OUT THE MANY DVDS OFFERED AT SHOPWQED.ORG OR CALL 1-800-274-1307.

>> I WONDERED WHAT PITTSBURGH FOOD MIGHT GO BEST WITH HEINZ KETCHUP, AND I THINK I KNOW THE ANSWER.

O FRIES.

FRENCH FRIES FROM THE ORIGINAL HOT DOG SHOP IN OAKLAND.

THEY'RE REALLY THE BEST FRIES I KNOW.

AND THE O OPENED IN 1960, SO IT'LL BE 51 YEARS OLD THIS YEAR.

6 MORE YEARS TILL ITS HEINZ YEAR.

HEINZ ITSELF STARTED IN 1869.

142 YEARS OLD.

BEEN MAKING KETCHUP SINCE 1876.

>> TO FIND OUT MORE ABOUT THESE STORIES, TO LEAVE A COMMENT OR SUGGESTION, GO ON-LINE TO WQED.ORG/ITS-PITTSBURGH.

WE ALSO HAVE A FACEBOOK PAGE, AND ON TWITTER, FOLLOW RICK AROUND HERE.

>> IT'S PITTSBURGH & A LOT OF OTHER STUFF IS MADE POSSIBLE BY THE BUHL FOUNDATION, SERVING SOUTHWESTERN PENNSYLVANIA SINCE