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America the Bountiful
Wild Rice in Minnesota
Season 1
Episode 101
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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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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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.