America the Bountiful

The history of wild rice, how it is harvested and processed; sampling decolonised cuisine, including wild rice at Owamni with Sioux chef Sean Sherman.

A pear orchard owned by a Japanese American family whose founders were held captive in an internment camp during World War II; different ways that pears can be prepared.

The history of the oyster in modern-day South Carolina; harvesting oysters with members of the Gullah community; a traditional Gullah oyster dish.

A colourful New Mexico road trip traces the history of chillies from Santa Fe to Hatch and beyond; a roadside haunt that serves chillies in everything, including milkshakes; Capri Cafaro judges a chillies tasting contest.

Original varieties of apples; a horticultural historian from Monticello on the history of the apple; foodways interpreter brings the stories of enslaved persons to life.

Locals and visitors welcome the pheasant season in South Dakota; pheasant hunt; sampling a famous pheasant sandwich that traces its origin back to World War II.