Food

America the Bountiful

America the Bountiful takes viewers on a weekly journey into America’s heartland to learn about culture and find inspiration in the personal, emotionally moving chronicles of farmers, artisans, restauranteurs, and home cooks through the fare that they grow, produce, and eat. Host Capri Cafaro meets guests who share culturally diverse and untold food stories and traditions.

Ramps in West Virginia

26m 46s

Known as spring onions, ramsons, wild leeks, wood leeks and wild garlic, North American ramps have been celebrated in Appalachia for centuries. There is a strong tradition of foraging various 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.

Episodes

  • Ramps in West Virginia: asset-mezzanine-16x9

    Ramps in West Virginia

    S1 E109 - 26m 46s

    Known as spring onions, ramsons, wild leeks, wood leeks and wild garlic, North American ramps have been celebrated in Appalachia for centuries. There is a strong tradition of foraging various 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.

  • Corn in Arizona: asset-mezzanine-16x9

    Corn in Arizona

    S1 E108 - 26m 46s

    Corn is a sacred food for all indigenous tribes of Arizona. Many original varieties of corn have been lost since the time of colonization, but a handful of farmers and organizations are 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 and helps make blue corn cakes.

  • Blue Crabs in Maryland: asset-mezzanine-16x9

    Blue Crabs in Maryland

    S1 E107 - 26m 46s

    Maryland is synonymous with crabs, 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 enjoy this popular crustacean. Capri harvests crabs off Maryland’s Eastern Shore with an all-female crabbing crew and enjoys a crab feast with two sisters who started a crab business in Baltimore.

  • Pheasants in South Dakota: asset-mezzanine-16x9

    Pheasants in South Dakota

    S1 E106 - 26m 46s

    There is a long tradition of hunting wild game in the Plains. Capri travels to South Dakota for pheasant season, which locals and visitors welcome each year. Capri witnesses a pheasant hunt and samples a famous pheasant sandwich that can trace its origins back to World War II.

  • Apples in Virginia: asset-mezzanine-16x9

    Apples in Virginia

    S1 E105 - 26m 46s

    No fruit helped build America more than the apple. Recently, there’s been a movement to return to some of the original varieties that apple connoisseurs say taste better than what is typically found in grocery stores today. Discover the story of the apple by visiting with a horticultural historian from Monticello and a foodways interpreter who brings the stories of enslaved persons to life.

  • Chiles in New Mexico: asset-mezzanine-16x9

    Chiles in New Mexico

    S1 E104 - 26m 46s

    Chiles, the backbone of Southwestern cuisine, 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 and helps judge a chiles tasting contest.

  • Oysters in South Carolina: asset-mezzanine-16x9

    Oysters in South Carolina

    S1 E103 - 26m 46s

    Explore the storied history of the oyster in modern-day South Carolina. The first Americans enjoyed it and it remains a critical ingredient in Gullah Geechee foodways. 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.

  • Pears in Oregon: asset-mezzanine-16x9

    Pears in Oregon

    S1 E102 - 26m 46s

    In 1847, an Iowa native brought pears into Oregon. 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 visits an orchard owned by a Japanese American family whose founders were held captive in an internment camp during WWII and she learns different ways pears can be prepared

  • Moving soon to WETA Passport

    Wild Rice in Minnesota: asset-mezzanine-16x9

    Wild Rice in Minnesota

    S1 E101 - 26m 46s

    The most sacred food of the Anishinaabe people has become a prized ingredient in cuisine. Learn about the history of wild rice and how it’s harvested and processed. Sample decolonized dishes at the James Beard award-winning Owamni with Sioux Chef Sean Sherman. Andrew Zimmern joins Capri to taste how wild rice shows up at the biggest state fair in America, the “Great Minnesota Get Together.”

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