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Roadfood Begins January 15
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Join Misha Collins as he explores American regional culture through the iconic and not-so iconic American dishes that opens worlds not otherwise seen. Misha will venture out to explore the stories, people, and culinary folk artists that carry on the traditions of a dish. He will also examine the deeper meaning, influences, and confluence of circumstances that inspired the cuisine. He will go to places often overlooked, meet people that reflect America’s diversity, and include all voices into the current discourse. Viewers will come along for an anthropological journey filled with fun, laughter, connection, and meaning, ultimately building empathy and understanding for people and places outside of their daily lives.

Saturdays at 10am, beginning January 15, on Nine PBS and livestream.

Season 1 Episode Guide:

Episode 1 - Houston, TX: Viet-Cajun Crawfish & Beef 
Discover a dish that is truly unique to the United States, the Viet-Cajun Crawfish. Relatively new, this Asian-inspired food craze is also a story of Vietnamese refugee immigration. In Houston and along the coast, Vietnamese culture infuses the traditional Texas landscape, bringing together Gulf and Vietnamese influences and ingredients for a delicious Houston original.

Episode 2 - NYC/Little Dominican Republic: Tres Golpes 
Little Dominican Republic, located in Washington Heights, is a microcosm of the Dominican community in Manhattan, NY. This community is vibrant and truly alive with Dominican cuisine and culture, with beloved dishes like camarones al horno, chicharrones, tres golpes and mangú

Episode 3 - Rhode Island: Calamari 
Ever heard of a state appetizer? Unless you live in Rhode Island, the answer is likely no, as this tiny state is the first -- and only -- to pursue this particular display of state pride. But the story of the calamari industry in Rhode Island is surprisingly rich, with many layers to bite into.

Episode 4 - Chicago, IL: BBQ  
African American influence in Chicago cannot be overstated, stretching from music to food to much more. Jazz and Blues, as well as South Side BBQ -- a style of barbeque only found in a handful of restaurants in Chicago -- are just a few examples of how African American culture has shaped the Windy City.

Episode 5 - Brownsville, TX
Brownsville, Texas, on the border of Mexico, is where you’ll find some of the best tacos in the U.S., both in variety and quality. It’s also a place where border politics have direct and immediate consequences, and where Elon Musk built a launch site for Space X rockets to Mars. How do tacos reflect such a diverse place?

Episode 6 - Barberton, OH: Serbian Fried Chicken
Booming economic growth and rapid industrialization in the early twentieth century drove immigration from Europe to Ohio, and that immigration brought the now hyper-regional dish of Barberton fried chicken to the area. In fact, derived from the recipe of Serbian immigrants who founded the still-operating Belgrade Gardens restaurant in the 1930s, Serbian fried chicken has become a regional staple.

Episode 7 - Detroit, MI: Collard Greens / Soul 
As African Americans migrated from the south up to Detroit, they brought their culture, traditions and cuisine with them. Collard greens, a soul food staple, tells the story of how African Americans have shaped and continue to shape the Motor City, one farm and one restaurant at a time. 

Episode 8 - New Bedford, MA: Shrimp 
New Bedford, MA has a significant Portuguese immigrant population, dating back to the first wave arriving in the 1800’s and the second in the 1960-1970’s. The Portuguese wove their culture and identity into the area, including its cuisine. A star dish is Shrimp Mozambique, a dish also claimed by Cape Verdean immigrants in the area. 

Episode 9 - Eastern Shore, VA: Oysters and 
Virginia’s Eastern Shore is one of timeless tradition and continuous environmental change. Discover Tangier Island, a fishing village that is sinking into the ocean, and aquafarmers on the Shore supplying the country with shellfish. Oysters and crabs tell the story of this region that is shaped by change – geographic, climate, cultural and personal. 

Episode 10 - Southern Louisiana: Gumbo 
Gumbo, originally from Louisiana, came out of the great diversity of cultures that were present in the area at the time. With African roots, the dish has evolved over time, drawing from French, American, Spanish, and Caribbean influences that represent gumbo as a true melting pot of cultures and cuisine.

Episode 11 - Phoenix, AZ: Frybread
For many Indigenous people, frybread is a dish with a complicated and controversial past: it is a symbol of perseverance and pain, but also a part of their culinary story. Now, some tribal members in Arizona are finding that looking back is the best way forward -- reconnecting with the foods, traditions and ceremonies that tie them to their ancestors and help their communities thrive.

Episode 12 - Greenville, MS: Tamales 
Tamales have a long -- and somewhat contested -- history in the American South. They are an enduring food of the Mississippi Delta, perhaps hundreds of years old, and are also intricately tied to the Blues born in the region. A unique type, the Hot Tamales, are often served in Blues clubs and sung about in Blues songs, but what exactly is the cultural connection between the music and food?

Episode 13 - Oklahoma/Route 66: The Onion Fried Burger
Invented during the Great Depression as a way to offset the cost of beef, the onion fried burger has become a beloved staple of El Reno, Oklahoma. On Route 66 and known as the Crossroads of America, this small town has big personality, and the restaurants serving this iconic dish have served as the heartbeat of the community through all of the ups and downs.