Minnesota: Wild Rice: The Ancient Grain With A Modern Story Img

Minnesota: Wild Rice: The Ancient Grain With A Modern Story

The most sacred food of the Anishinaabe people has become a prized ingredient in the upper Midwest and beyond.
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Arizona: Indigenous Corn Traditions: Then and Now Img

Arizona: Indigenous Corn Traditions: Then and Now

Corn is a sacred food for all indigenous tribes of Arizona, including the Tohono O’odham, Yoemi, Navaho and Hopi.
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New Mexico: The Chile Trail Img

New Mexico: The Chile Trail

Chiles are the backbone of Southwestern cuisine and are celebrated throughout the region. Through a colorful New Mexico road trip, we trace the history and current state of chiles from Santa Fe to Hatch and beyond. Capri is hosted by a multigenerational farm family both in the field and in the kitchen, stops by a roadside haunt that serves chiles in everything…including milkshakes and helps judge a chiles tasting contest.
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Georgia: Nuts for Pecans Img

Georgia: Nuts for Pecans

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.
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Maryland: A Crab Feast Img

Maryland: A Crab Feast

Maryland is synonymous with crabs and has been dating back to the 17th Century.
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Massachusetts: Cranberry Bogging through the Bay State Img

Massachusetts: Cranberry Bogging through the Bay State

Indigenous people have been harvesting and eating wild cranberries for millennia.
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Oregon: A State Tour by its State Fruit, The Pear Img

Oregon: A State Tour by its State Fruit, The Pear

Pears got their start in Oregon back in 1847 when a Iowa native brought the fruit to the region.
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South Carolina: A World of Oysters Img

South Carolina: A World of Oysters

We’ll explore the storied history of the oyster in modern-day South Carolina. It was enjoyed by the first Americans and is a critical ingredient in Gullah Geechee foodways—in short, an extraordinary bivalve. Capri harvests oysters with members of the Gullah community, enjoys a traditional Gullah oyster dish and shucks oysters alongside women who have been perfecting the art of hand shucking for generations.
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South Dakota: Pheasants In Season Img

South Dakota: Pheasants In Season

There is a long tradition of hunting wild game in the Plains. Capri travels to South Dakota for pheasant season which is welcomed by both locals and visitors each year. Capri witnesses a pheasant hunt and samples a famous pheasant sandwich that can trace its origins back to World War II.
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Vermont: The Sweet Life of Maple Img

Vermont: The Sweet Life of Maple

One of the oldest food traditions in America is tapping trees for sap and boiling it down for the prized natural sweetener, maple syrup. Vermont has long been a mecca for the practice and is now innovating with maple syrup in incredibly fun and delicious ways. Capri learns how maple syrup is made with a family who use traditional methods to harvest sap and make syrup and gets a glimpse of how maple producers are experimenting with flavors.
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West Virginia: Foraging for Ramps  Img

West Virginia: Foraging for Ramps

Known for their pungent smell and uniquely delicious flavor, ramps have been foraged across North America for centuries. Also known as spring onions, ramsons, wild leeks, wood leeks, and wild garlic, North American ramps (Allium tricoccum) are a member of the allium family and have been celebrated in Appalachia for centuries, where there is a strong tradition of foraging a variety of greens, mushrooms, and wild vegetables. Capri forages for ramps in the West Virginian hills with a local family and celebrates the self-sufficient nature of Appalachian culture at a few seasonal ramp dinners and festivals.
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Wisconsin: The Land of Beer and Cheese  Img

Wisconsin: The Land of Beer and Cheese

Wisconsin is known for its cheese — and its beer. Both serve as a guide to how German and Swiss immigrants shaped the culture of Wisconsin we enjoy today. We meet one of the first women to own a brewery, artisan cheesemakers whose grass-fed cows bring Wisconsin terroir to life.
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