The most sacred food of the Anishinaabe people has become a prized ingredient in the upper Midwest and beyond. We’ll dig into the history of the “food that grows on water,” see how it’s harvested and processed, sample decolonized cuisine that includes wild rice at the James Beard award-winning Owamni with Sioux Chef Sean Sherman and even taste how wild rice shows up at the biggest state fair in America, the “Great Minnesota Get Together” where Capri is joined by Andrew Zimmermn.
Pears got their start in Oregon back in 1847 when a Iowa native brought the fruit to the region. In 2005, the Oregon legislature named the pear the state fruit as Oregon’s climate and soil allow pears of many varieties to thrive. Capri meets the family behind the Pear Bloom Farm who demonstrate their regenerative farming practices.
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.
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. 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.
No fruit helped build America more than the apple, often referred to as “our democratic fruit.” Recently, there’s a movement underway to return to some of the original varieties that apple connoisseurs say taste better than what is typically found in grocery stores today. We discover the story of the apple is as complex as American history itself by visiting with a horticultural historian from Monticello and with a foodways interpreter who brings the stories of enslaved persons to life.
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.
Maryland is synonymous with crabs and has been dating back to the 17th Century. Crabs of many varieties are plentiful in the waters of the Chesapeake Bay and people from all walks of life catch and eat this popular crustacean. Capri harvests crabs off Maryland’s Eastern Shore in her own crab pot and gets out her mallet and apron to enjoy a crab feast with two sisters who started a crab business in Baltimore.
Corn is a sacred food for all indigenous tribes of Arizona, including the Tohono O’odham, Yoemi, Navaho and Hopi. Many of the original varieties of corn were lost since the time of colonization, but a handful of farmers and organizations are carrying on these traditions and creating a variety of memorable ancient and modern foods from blue, yellow and red flour-making maize. Capri learns how seeds are saved, visits a garden of living history that captures pre and post contact plants of the region and helps make blue corn cakes.
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.
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. Commercial pecan cultivation started in the 1840’s and grew through the 1880’s. By the 1950’s, Georgia had become the country’s leading producer of pecans and remains the largest pecan-producing state in the nation to date. Capri meets Charles and Shirley Sherrod, civil rights activists and founders of the New Communities Agricultural Co-Op who explain the important role of African-American farmers to the pecan industry in Georgia. Capri helps harvest pecans and tastes them right from the source and also tries a unique twist on pecan pie.
One of the oldest food traditions in America is tapping trees for sap and boiling it down for the prized maple syrup. Vermont has long been a mecca for the practice and is now innovating in incredibly fun and delicious ways. Capri learns from a family who use traditional methods to harvest sap and make syrup and gets a glimpse of how maple producers are experimenting with flavors.
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.
Indigenous people have been harvesting and eating wild cranberries for millennia. European settlers started to cultivate cranberries in Massachusetts in 1816 and the berry remains an integral part of the Bay State’s cultural and culinary landscape today. Capri puts on her boots and enters the oldest cranberry bog on Cape Cod.
Capri Cafaro explores the deep-rooted traditions surrounding this freshwater delicacy, from harvesting to cooking. She joins a festival celebrating crawfish with music, dancing, and signature dishes that showcase Cajun and Creole flavors. Heading into the bayou, Capri learns how wild crawfish are caught and how sustainability plays a role in maintaining their population. She also visits a farm where crawfish and rice thrive together in a unique agricultural system. In the kitchen, she helps prepare a traditional Creole crawfish bisque, a time-honored dish requiring careful preparation. Capri also experiences a classic crawfish boil, where the flavors and sense of community are just as important as the food. Through these experiences, she discovers how crawfish culture connects generations and remains a symbol of Louisiana’s culinary and cultural heritage.
Capri Cafaro explores how this region became the center of mushroom cultivation in the United States. She visits a farm to learn about the controlled environments that allow mushrooms to flourish, from the earthy cremini to delicate specialty varieties. Capri also ventures into the woods with a forager to seek out wild mushrooms and discover the delicate balance between nature and culinary tradition. In the kitchen, she samples creative mushroom-based dishes, including an unexpected sweet treat. Along the way, she learns how sustainable farming techniques reduce waste while supporting year-round mushroom production. Whether grown in climate-controlled facilities or harvested from the wild, mushrooms provide a vital link between agriculture, sustainability, and cuisine. Capri’s journey highlights how this humble ingredient plays an essential role in the local food landscape.
Capri Cafaro heads out onto the water to experience the thrill of reeling in walleye, learning how conservation efforts have helped maintain healthy fish populations. She explores the impact walleye fishing has on the local economy, from tourism to food traditions. Back on shore, Capri discovers the culinary side of walleye, preparing classic dishes that highlight the fish’s mild flavor and firm texture. She also learns how every part of the fish can be used, from crispy walleye wings to tender cheeks. Capri visits a kitchen where walleye is transformed into both traditional and unexpected dishes, showcasing its versatility. She also explores sustainable fish farming innovations that could shape the future of freshwater fisheries. Through her journey, Capri uncovers the deep connection between walleye, the environment, and the people who depend on it.
Capri Cafaro traces the journey of this essential grain, from its historical roots to its role in modern farming. She learns about early wheat cultivation methods, comparing traditional hand-harvesting techniques with today’s large-scale operations. Capri visits a flour mill to see how wheat is transformed into the base for breads and pastas, then steps into a kitchen to bake with heritage grains. She explores the growing movement toward perennial wheat, a crop that could revolutionize sustainability by reducing soil erosion and the need for replanting each season. Capri also experiences the flavors of fresh-milled flour in time-honored recipes, discovering how wheat remains at the heart of food culture in the region. Through farming, milling, and baking, she gains a deeper appreciation for the grain that has made Kansas known as America’s breadbasket.
Capri Cafaro dives into the fascinating world of beekeeping, meeting beekeepers who care for thousands of hives and learning how bees contribute to agriculture by pollinating crops. She observes the honey extraction process, watching as liquid gold is spun from the comb and filtered for purity. Capri also explores the role of migratory beekeeping, where hives are transported across the country to support farms before returning home to produce honey. She samples different varieties, each with a distinct flavor depending on the flowers the bees visit. Beyond honey, Capri learns how beeswax is used in everything from candles to skincare products. She also visits a kitchen where honey is incorporated into both sweet and savory dishes, showcasing its versatility. Through her journey, she gains a newfound appreciation for the hardworking bees behind every jar of honey.
She joins a crew on a working boat, pulling up traps and learning how conservation efforts keep the lobster population healthy. Back on shore, she experiences the time-honored tradition of a lobster boil, where simple ingredients allow the natural flavors to shine. Capri also steps into the kitchen to prepare lobster in unexpected ways, from butter-poached to spiced and grilled. She explores the impact of the lobster industry on the economy and how sustainable fishing practices ensure its future. Through her journey, she discovers how this shellfish represents more than just a meal—it’s a way of life for the people who harvest, cook, and celebrate it.
She picks cherries straight from the orchard, learning about the differences between sweet and tart varieties and how they are used in everything from fresh snacks to preserves. Capri explores the history of cherry cultivation in the region and visits a festival where locals celebrate the fruit with food, music, and community traditions. In the kitchen, she discovers how cherries shine in both classic and creative dishes, including a chilled cherry soup. She also visits a roadside market where cherries take center stage in jams, baked goods, and even beverages. Throughout her journey, Capri uncovers the deep connection between cherries and Michigan’s agricultural heritage, showing why this small fruit holds such a special place in the region’s culture.
Capri Cafaro explores the deep history of grape growing, from its roots in early vineyards to the thriving industry it is today. She visits a vineyard to see how grapes are harvested and processed into wines with distinct regional characteristics. Capri also discovers how grapes influence local food traditions, from juice and jellies to the famous grape pie. She experiences a festival celebrating the harvest, where community traditions revolve around this versatile fruit. Beyond wine and sweets, Capri learns how grape leaves are used in Mediterranean and Middle Eastern cuisine, preparing a dish filled with seasoned rice. Through her journey, she sees how grapes have shaped the economy, identity, and flavors of the region, making them a vital part of New York’s agricultural story.
She experiences a traditional salmon harvest, learning about time-honored fishing practices and the role salmon plays in sustaining both people and ecosystems. Capri participates in a salmon bake, where fish is prepared over an open fire, preserving techniques passed down through generations. She also learns about sustainable fishing efforts aimed at protecting wild salmon populations for the future. In the kitchen, she discovers the versatility of salmon, from smoked preparations to fresh filets. Capri also samples salmon roe, a delicacy that highlights the importance of using every part of the fish. Through her journey, she gains a deeper understanding of how salmon is more than just food—it’s a connection to nature, culture, and tradition in the Pacific Northwest.
Capri Cafaro explores the history and traditions that make pumpkins a symbol of fall. She visits a farm during harvest season to see how pumpkins are grown, from heirloom varieties to those destined for canned puree. Capri also experiences a festival where thousands of jack-o’-lanterns light up the night, celebrating the deep-rooted connection between pumpkins and community traditions. In the kitchen, she learns how pumpkins and winter squash are used in both sweet and savory dishes, from a hearty soup to a traditional mole featuring toasted pumpkin seeds. Capri also discovers the significance of pumpkins in Indigenous foodways and their role in sustainable agriculture. Whether carved, cooked, or celebrated in festivals, pumpkins represent a rich heritage that continues to thrive in Illinois, shaping the flavors and traditions of the season.
She visits an orchard during harvest season to learn how olives are hand-picked and transformed into rich, flavorful olive oil. Capri also explores the history of olives in the state, from their introduction by early settlers to their role in modern farming. She watches the pressing process, tasting freshly milled olive oil to understand how factors like climate and variety influence its flavor. In the kitchen, she prepares a Greek-inspired dish featuring olives, learning how this ingredient is used in Mediterranean cuisine. Through her journey, Capri uncovers the deep connection between olives, the land, and the farmers who cultivate them, showcasing how California has become a leader in producing some of the finest olives and olive oils in the country.
She visits a working ranch to learn about the careful breeding and raising of cattle, discovering how different types of beef—like wagyu—are cultivated for flavor and quality. Capri also dives into Texas barbecue culture, attending a competition where pitmasters showcase their skills with slow-smoked brisket and ribs. She experiences the bold flavors of chili con carne, learning how this dish has evolved over time to become a Texas staple. In a unique culinary tradition, she participates in the preparation of barbacoa, where a whole cow head is wrapped and slow-cooked underground to create tender, flavorful meat. Through ranching, cooking, and tasting, Capri uncovers how beef has shaped Texas culture, from its cowboy heritage to its world-famous barbecue.
Capri Cafaro travels to the islands to explore the role of taro in Hawaiian traditions, from farming to feasting. She visits a taro farm to learn how the root is cultivated in flooded fields and harvested using techniques passed down for generations. Capri also discovers how taro is used to make poi, a staple food made by pounding the cooked root into a smooth, starchy paste. She experiences the communal process of making lau lau, where taro leaves are wrapped around seasoned meat and steamed to perfection. To round out her journey, Capri tastes kulolo, a rich, sweet dessert made with taro and coconut. Through farming, cooking, and cultural traditions, she gains a deeper understanding of taro’s enduring importance in Hawaiian cuisine and heritage.
