Starting as a guidebook in 1977 by Jane and Michael Stern, Roadfood has led food lovers to excellent, affordable meals along highways, small towns, and big cities. Moving to the web in 2000, Roadfood continued to expand its mission of sharing memorable, local eateries with hungry travelers. Now, with the help of actor Misha Collins, Roadfood makes its television debut with Roadfood: Discovering America One Dish at a Time.
In each episode, Misha Collins will hit the highways and byways of America to explore uniquely American dishes, their roots, and the modern culinary folk artisans carrying them on. Roadfood: Discovering America One Dish at a Time airs Mondays at noon, beginning January 31.
Houston, TX: Viet-Cajun Crawfish & Beef Pho – January 31 at noon
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.
NYC/Little Dominican Republic: Tres Golpes – February 7 at noon
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.
Rhode Island: Calamari – February 14 at noon
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. Join Misha Collins as he sits down with Rhode Island State Representative Joe McNamara at O'Rourke's Bar & Grill to get the scoop on the state appetizer. Then, head over to Iggy's Doughboys & Chowder House to celebrate Misha's birthday with his mom.
Chicago, IL: BBQ – February 21 at noon
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.
New Bedford, MA: Shrimp Mozambique – February 28 at noon
New Bedford, MA has a significant Portuguese immigrant population, dating back to the first wave arriving in the 1800s and the second in the 1960-1970s. 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.
Eastern Shore, VA: Oysters and Crabs – March 7 at noon
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.
Southern Louisiana: Gumbo – March 14 at noon
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.
Phoenix, AZ: Frybread – March 21 at noon
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.
Greenville, MS: Tamales – March 28 at noon
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?
Oklahoma/Route 66: The Onion Fried Burger – April 4 at noon
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, known as the Crossroads of America, this small town has a big personality, and the restaurants serving this iconic dish have served as the heartbeat of the community through all of the ups and downs.
WSBE Rhode Island PBS transmits high-definition (HD) programming over the air on digital 36.1; Cox 08 / 1008HD, Verizon FiOS 08 / 508HD, and Full Channel 08; Comcast 819HD and Verizon FiOS 18 / 518HD; DirecTV 36, Dish Network 36. Live stream the full schedule within the broadcast viewing area at watch.ripbs.org/livestream.
