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America the Bountiful
Grapes in New York
Season 2
Episode 208
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.
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26:46
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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26:46
Capri helps harvest pecans and tries a unique twist on pecan pie.
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26:46
Celebrate the nature of Appalachian culture and the celebrated ramp, or spring onion.
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26:46
Capri learns how to create a variety of memorable ancient and modern foods from maize.
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26:46
Harvest crabs off Maryland’s Eastern Shore and enjoy a crab feast with Capri.
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26:46
Capri witnesses a pheasant hunt and samples a pheasant sandwich with origins back to WWII
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26:46
Discover the story of the apple, as complex as American history itself.
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26:46
A colorful New Mexico road trip, traces the history and current state of chiles.
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26:46
Capri heads to South Carolina to explore the storied history of the oyster.
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26:46
Discover the history of pears in Oregon and the different ways they can be prepared.