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America the Bountiful
Crawfish in Louisiana
Season 2
Episode 201
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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Capri learns how groups use cranberries in various dishes.
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26:46
Meet one of the first women to own a brewery and artisan cheesemakers and their cows.
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26:46
Capri learns how to make maple syrup in Vermont.
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Capri helps harvest pecans and tries a unique twist on pecan pie.
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Celebrate the nature of Appalachian culture and the celebrated ramp, or spring onion.
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Capri learns how to create a variety of memorable ancient and modern foods from maize.
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Harvest crabs off Maryland’s Eastern Shore and enjoy a crab feast with Capri.
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Capri witnesses a pheasant hunt and samples a pheasant sandwich with origins back to WWII
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Discover the story of the apple, as complex as American history itself.
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A colorful New Mexico road trip, traces the history and current state of chiles.
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Capri heads to South Carolina to explore the storied history of the oyster.
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Discover the history of pears in Oregon and the different ways they can be prepared.