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

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

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

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

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

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

The seafood Maryland is most famous for: crabs!

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

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

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.

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

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?

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.