America the Bountiful

Food Series / 2 Seasons

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.

26m 46s / TV-G

Grapes in New York

S2 E208 / 26m 46s / TV-G

Capri Cafaro explores regional traditions surrounding grapes in New York. She visits the Naples Grape Festival and learns how to make Concord grape pie; visits an upstate winemaker; and learns how a Syrian-American restauranteur is using grape leaves to introduce New Yorkers to the flavor of his home country.

Cherries in Michigan

S2 E207 / 26m 46s / TV-G

Capri Cafaro explores the regional traditions surrounding cherries in Michigan. She visits a cherry farm and harvests both sweet and tart cherries; stops in at the country’s largest cherry festival; learns how to make a cold cherry soup; and visits a roadside cherry mecca.

Lobster in Maine

S2 E206 / 26m 46s / TV-G

Capri explores regional traditions surrounding lobster in Maine. She visits the largest lobster festival in Maine; boards a working lobster boat; experiences a traditional lobster boil on a private island; and gets a taste of Togo through two lobster driven dishes at restaurant Me Lon Togo.

Honey in North Dakota

S2 E205 / 26m 46s / TV-G

Capri explores regional traditions surrounding honey in North Dakota. She visits one of the largest apiaries in the state to see how bees make honey; visits a small honey producer who also makes beeswax products; learns how mead is made; and learns how to cook a historic Russian honey cake called Medovik.

Wheat in Kansas

S2 E204 / 26m 46s / TV-G

Capri explores regional traditions surrounding wheat in Kansas. She learns how wheat was harvested 150 years ago and how it's harvested today; learns how to mill flour and make sourdough bread; and learns about a new perennial wheatgrass named Kernza that’s being used like wheat in products like pasta and beer.

Walleye in Ohio

S2 E203 / 26m 46s / TV-G

Capri explores regional traditions surrounding walleye and perch in Ohio. She catches walleye in Lake Erie; cooks walleye fillets, cheeks, and “wings” on Kelleys Island; discovers how academics are innovating raising perch with aquaculture; and visits James Beard-awarded Larder in Cleveland to sample gefilte fish.

Mushrooms in Pennsylvania

S2 E202 / 26m 46s / TV-G

Capri discovers why the area surrounding Kennett Square, PA is considered the “Mushroom Capital of the World.” She visits a mushroom farm; samples mushroom ice cream; learns how to forage wild mushrooms; and cooks a mushroom feast al fresco.

Crawfish in Louisiana

S2 E201 / 26m 46s / TV-G

Capri explores regional traditions surrounding crawfish in Lousiana. She visits the longest running crawfish festival in the state; travels deep into the bayou with a true Cajun, and boils up a feast; sees how crawfish are farmed; and learns how to make a Creole crawfish bisque.

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