In this episode, we delve into the heart of cranberry country in Massachusetts, where Capri explores the rich history and vibrant present of cranberry farming.

In the land of brewers and cheeseheads, is there anything more sacred than beer and cheese? What makes Wisconsin a mecca for beer and cheese lovers of America?

One of the oldest food traditions in America is tapping trees for sap and boiling it down for the prized natural sweetener, maple syrup.

The term pecan was coined by the Algonquin from the word "pacane," which means a nut that needs to be cracked with a stone in the Algonquin language.

Known for their pungent smell and uniquely delicious flavor, ramps have been foraged across North America for centuries.

Corn is a sacred food for all indigenous tribes of Arizona, including the Tohono O’odham, Yoemi, Navajo, and Hopi.

The seafood Maryland is most famous for: crabs!

Capri Cafaro joins a pheasant hunt and discovers South Dakotans’ love for the state bird.

The apple is a quintessential staple in the tapestry of America.

In the state of New Mexico, chiles are synonymous with the state.

Jonathan Swift said it was a bold man who ate the first oyster. And South Carolinians have been boldly doing so for millennia.

Pears got their start in Oregon back in 1847 when an Iowa native brought the fruit to the region.

The most sacred food of the Anishinaabe people has become a prized ingredient in the upper Midwest and beyond.

Each dish, infused with cranberries, tells a story of tradition and innovation in Massachusetts's cranberry farming.

Discovering the secrets of Oregon's pear-growing success with Gordy Sato, a third-generation pear orchardist in the Mount Hood region.

Capri visits Steve Masingila, a Kenyan-American who grew pears in Kenya and now grows 25 acres of pears in his yard.

Capri visits one of the few pear-only growers in the Mount Hood region to learn why pears grow so well in this region.

Pears got their start in Oregon back in 1847 when an Iowa native brought the fruit to the region and it was discovered how incredibly well they grow in the area.

Ellis Bros. Pecans has over 3,000 acres of pecan trees with 15 different varieties that they ship all over the world.

Capri visits Maryland crab captain at her home for a taste of her recipe for Maryland Crab Soup.

Capri visits the historic train depot in Aberdeen, S.D., which fed soldiers headed overseas to fight in the war.

Debbie Greiner runs her own business, Cape Cod Cranberry Harvest, selling homemade jellies, jams and chutneys.

Learning about a family's 40-acre legacy and the intricacies of the wet harvest method.

We put on our boots and entered the oldest cranberry bog on Cape Cod.

Capri checks out the Ellis Bros. famous roadside kitchen, and learns how to make pecan pralines & turtles.

The American Farmland Trust supports America The Bountiful as the National Sponsor.

Shaking up tradition at Ellis Bros. Pecans in Georgia, where pecan trees have rooted families and sweetened lives since 1944.

Capri goes out on the Chesapeake Bay with Crystal Jordan on her crabbing boat Some Beach.

Capri visits the Susquehanna Wine and Seafood Festival, which features some of the best seafood Maryland has to offer

Georgia is the country’s leading producer of pecans.

From field to feast! Capri and crew joined Double P Ranch to transform the catch into a delicious Pheasant Marsala.

We joined Cyrus Mahmoodi at Double P Ranch to learn the art of pheasant hunting in South Dakota.

In an upcoming episode, we harvest oysters on the May River, in the Low Country near Bluffton, South Carolina.

In West Virginia, we harvested wild ramps with a local forager, angler and chef, who showed us where ramps tend to grow, how he harvests them sustainably, and how he loves to cook them out in the wild over a fire.

One of the oldest food traditions in America is tapping trees for sap and boiling it down for the prized natural sweetener, maple syrup.

The story behind this famous cone is exciting and delicious: maple soft serve (creemmee) with maple crystals, crumbled maple cookie, maple drizzle, and maple cotton candy.

In an upcoming episode, we harvest oysters on the May River, in the Low Country near Bluffton, South Carolina.

Prior to the Civil War, the area around Charleston, West Virginia, was the largest producer of salt in the United States — boasting 50 saltworks producing more than three million bushels of salt a year.

We learned about how producers are innovating the maple syrup industry by barrel aging syrups in bourbon, rum, and brandy barrels — and infusing flavors like lime leaf and elderberry.

We often think of apples as being one generic flavor, but there's almost an infinite variety of flavors and apples.

We’re so excited to bring you America the Bountiful, which will premiere on PBS and features TV host and cookbook author Capri Cafaro.

In an upcoming episode, you’ll get to meet the incredible Sean Sherman, Oglala Lakota.

In an upcoming episode of America The Bountiful, visit with the Leech Lake Band of Ojibwe who showed us how to harvest and process wild rice, which is sacred to their indigenous culture.

Cookbook author and podcast host, Capri Cafaro has been nominated for several Taste Awards for her podcast, Eat Your Heartland Out.

While filming for America the Bountiful, we attended an apple tasting event at Vintage Virginia Apples with Charlotte Shelton.

Old World heritage thrives alongside new immigrants who bring their own food traditions to enrich the nation’s culinary melting pot.

Last month we enjoyed the incredible Minnesota State Fair as we were filming.

During filming for America the Bountiful, we were privileged to speak with Peter Hatch.

This week filming in Arizona, we visited with Rochelle Garcia who is Navajo and Tohono O’odham, who founded her Indigenous-centric business Blue Corn Custom Designs in 2019 on Indigenous People's Day.

Bill Robinson, farm manager at Crazy Chili Farm showed us the blue corn he grows, which is extremely rare.

While filming, we had an incredible day with the Leech Lake Band of Ojibwe who showed us how to harvest and process wild rice.

International TV personality, cookbook author, culinary radio podcast host Capri Cafaro travels America’s heartland.

No fruit helped build America more than the apple, often referred to as “our democratic fruit.”

The landscape at Monticello is incredible, and all around we can see how Jefferson left with the land a lasting passion for growing food and creating a “workhouse of nature.”

Meet America The Bountiful’s production team: Jesse Roesler is an Emmy and James Beard award-winning filmmaker whose work has moved millions via The Travel Channel, Food Network and The New York Times.

Meet America The Bountiful’s production team!

Join us on this journey across America!

As part of our discovery of apples and their history through Virginia, we spoke with Rob and Don of Castle Hill Cider — just in time for Virginia Cider Week!

Here's a peek behind the “seeds” of an afternoon filming with Native Seed/SEARCH in Tucson, Ariz.

Dontaivus Williams is a historical reenactment chef in the orchard kitchen of Point of Honor, a historic home in Lynchburg, Virginia.

America’s quiet culinary landscape is a luscious tapestry of farms, orchards, cafes, bakeries, ranches, bed and breakfasts and more.

So much of food television today focuses its lens on celebrity chefs and big city restaurants. Our series shine a spotlight on the vibrant, untold food stories hidden in rural and small-town America.