Crawfish is more than just a meal in Louisiana—it’s a way of life.

Mushrooms may be small, but they tell a big story in Pennsylvania.

Walleye fishing is a beloved tradition in Ohio, where this freshwater fish is a prized catch.

Wheat has shaped the landscape and culture of Kansas for generations.

Honey is one of nature’s sweetest gifts, and North Dakota leads the country in honey production.

Lobster is a culinary icon, and Capri Cafaro heads to the waters of Maine to experience the traditions surrounding this prized seafood.

Michigan is known for its cherries, and Capri Cafaro visits during peak harvest season to see how these bright, tart fruits go from tree to table.

Grapes are a defining crop in New York, shaping the state’s food and wine culture.

Salmon is a symbol of the Pacific Northwest, and Capri Cafaro explores the deep cultural and culinary significance of this fish.

Illinois is the heart of pumpkin country, producing more than any other state.

Olives have been a part of California’s landscape for centuries, and Capri Cafaro sets out to discover how they have shaped the region’s agricultural and culinary traditions.

Beef is at the heart of Texas cuisine, and Capri Cafaro explores the deep history of cattle ranching and barbecue traditions in the Lone Star State.

Taro in Hawaii is a sacred plant with deep cultural significance.

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.

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.

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

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.

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

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.

Maryland is synonymous with crabs and has been dating back to the 17th Century.

Indigenous people have been harvesting and eating wild cranberries for millennia.

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

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.

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.

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

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.