Food

Roadfood

Host Misha Collins hits the highways and byways of America, exploring uniquely American dishes in each episode of Roadfood: Discovering America One Dish at a Time. Meeting local cooks, pit-masters, bakers and proprietors of local eating establishments, Misha explores the roots of each dish. He also meets and talk with locals who savor the dish to learn about their community, history, and values.

New Bedford, MA: Shrimp Mozambique

26m 46s

New Bedford, MA has a significant Portuguese immigrant population, dating back to the first wave arriving in the 1800’s and the second in the 1960-1970’s. The Portuguese wove their culture and identity into the area, including its cuisine. A star dish is Shrimp Mozambique, a dish also claimed by Cape Verdean immigrants in the area.

Episodes

  • Los Angeles: The Açai Bowl: asset-mezzanine-16x9

    Los Angeles: The Açai Bowl

    S1 E113 - 26m 46s

    Los Angeles is a renowned cultural hub, drawing people of all backgrounds together and bringing new dishes like the açai bowl to the United States. In this episode, Misha Collins travels into his own backyard to discover the açai bowl and explore why Angelenos are on the forefront of a burgeoning plant-based food movement and why this area is such fertile ground for creativity and innovation.

  • Oklahoma/Route 66: The Onion Fried Burger: asset-mezzanine-16x9

    Oklahoma/Route 66: The Onion Fried Burger

    S1 E112 - 26m 46s

    Invented during the Great Depression as a way to offset the cost of beef, the onion fried burger has become a beloved staple of El Reno, Oklahoma. On Route 66 and known as the Crossroads of America, this small town has big personality, and the restaurants serving this iconic dish have served as the heartbeat of the community through all of the ups and downs.

  • Phoenix, AZ: Frybread: asset-mezzanine-16x9

    Phoenix, AZ: Frybread

    S1 E111 - 26m 46s

    For many Indigenous people, frybread is a dish with a complicated and controversial past: it is a symbol of perseverance and pain, but also a part of their culinary story. Now, some tribal members in Arizona are finding that looking back is the best way forward -- reconnecting with the foods, traditions and ceremonies that tie them to their ancestors and help their communities thrive.

  • Southern Louisiana: Gumbo: asset-mezzanine-16x9

    Southern Louisiana: Gumbo

    S1 E110 - 26m 46s

    Gumbo, originally from Louisiana, came out of the great diversity of cultures that were present in the area at the time. With African roots, the dish has evolved over time, drawing from French, American, Spanish, and Caribbean influences that represent gumbo as a true melting pot of cultures and cuisine.

  • Eastern Shore, VA: Oysters and Crabs: asset-mezzanine-16x9

    Eastern Shore, VA: Oysters and Crabs

    S1 E109 - 26m 46s

    Virginia’s Eastern Shore is one of timeless tradition and continuous environmental change. Discover Tangier Island, a fishing village that is sinking into the ocean, and aquafarmers on the Shore supplying the country with shellfish. Oysters and crabs tell the story of this region that is shaped by change – geographic, climate, cultural and personal.

  • New Bedford, MA: Shrimp Mozambique: asset-mezzanine-16x9

    New Bedford, MA: Shrimp Mozambique

    S1 E108 - 26m 46s

    New Bedford, MA has a significant Portuguese immigrant population, dating back to the first wave arriving in the 1800’s and the second in the 1960-1970’s. The Portuguese wove their culture and identity into the area, including its cuisine. A star dish is Shrimp Mozambique, a dish also claimed by Cape Verdean immigrants in the area.

  • Detroit, MI: Collard Greens / Soul Food: asset-mezzanine-16x9

    Detroit, MI: Collard Greens / Soul Food

    S1 E107 - 26m 46s

    As African Americans migrated from the south up to Detroit, they brought their culture, traditions and cuisine with them. Collard greens, a soul food staple, tells the story of how African Americans have shaped and continue to shape the Motor City, one farm and one restaurant at a time.

  • Barberton, OH: Serbian Fried Chicken: asset-mezzanine-16x9

    Barberton, OH: Serbian Fried Chicken

    S1 E106 - 26m 46s

    Booming economic growth and rapid industrialization in the early twentieth century drove immigration from Europe to Ohio, and that immigration brought the now hyper-regional dish of Barberton fried chicken to the area. In fact, derived from the recipe of Serbian immigrants who founded the still-operating Belgrade Gardens restaurant in the 1930s, Serbian fried chicken has become a regional staple.

  • Brownsville, TX: Tacos: asset-mezzanine-16x9

    Brownsville, TX: Tacos

    S1 E105 - 26m 46s

    Brownsville, Texas, on the border of Mexico, is where you’ll find some of the best tacos in the U.S., both in variety and quality. It’s also a place where border politics have direct and immediate consequences, and where Elon Musk built a launch site for Space X rockets to Mars. How do tacos reflect such a diverse place?

  • Chicago, IL: BBQ: asset-mezzanine-16x9

    Chicago, IL: BBQ

    S1 E104 - 26m 46s

    African American influence in Chicago cannot be overstated, stretching from music to food to much more. Jazz and Blues, as well as South Side BBQ -- a style of barbeque only found in a handful of restaurants in Chicago -- are just a few examples of how African American culture has shaped the Windy City.

  • Rhode Island: Calamari: asset-mezzanine-16x9

    Rhode Island: Calamari

    S1 E103 - 26m 46s

    Ever heard of a state appetizer? Unless you live in Rhode Island, the answer is likely no, as this tiny state is the first -- and only -- to pursue this particular display of state pride. But the story of the calamari industry in Rhode Island is surprisingly rich, with many layers to bite into.

  • NYC/Little Dominican Republic: Tres Golpes: asset-mezzanine-16x9

    NYC/Little Dominican Republic: Tres Golpes

    S1 E102 - 26m 46s

    Little Dominican Republic, located in Washington Heights, is a microcosm of the Dominican community in Manhattan, NY. This community is vibrant and truly alive with Dominican cuisine and culture, with beloved dishes like camarones al horno, chicharrones, tres golpes and mangú.

Schedule

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