About the Show
The most sacred food of the Anishinaabe people has become a prized ingredient in the upper Midwest and beyond. We’ll dig into the history of the 'food that grows on water', see how it’s harvested and processed.
Episodes
Wild Rice in Minnesota
Pears in Oregon
Oysters in South Carolina
Chiles in New Mexico
Apples in Virginia
Pheasants in South Dakota
Blue Crabs in Maryland
Corn in Arizona
Ramps in West Virginia
Pecans in Georgia
Maple in Vermont
Cheese & Beer in Wisconsin
Cranberries in Massachusetts
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