In 1881, 25 men led by Adolphus Greely set sail from Newfoundland to Lady Franklin Bay in the high Arctic, where they planned to collect a wealth of scientific data from a vast area of the world’s surface that had been described as a “sheer blank.
The team interviews Governor David Y. Ige; environmental policy specialist Hoku Ka‘aekuahiwi Pousima inspires Tehani to pursue her interest in law; and biologist Chrystie Naeole advises Keakealani and Traven on how they can maintain their unique identities while pursuing their ideas of success.
Roadtrippers Tehani, Traven and Keakealani begin their journey on Hawai‘i Island, where they meet the scientist who saved Hawai‘i’s papayas.
Tehani, Traven and Keakealani visit the U.S. Geological Survey’s Hawaiian Volcano Observatory to explore an active volcano zone and meet with geophysicist Dr. Jim Kauahikaua and engineer Kevan Kamibayashi. Then they island-hop over to Maui, where they tour the NOAA Hawaiian Islands Humpback Whale National Marine Sanctuary.
Mighty, elemental forces molded North America – fiery eruptions, titanic floods, the grinding of great ice sheets and massive impacts from space all shaped our homeland.
There’s nothing like road tripping the Pacific Coast Highway. My favorite section? The picturesque drive from Monterey to Big Sur. Along the way, I learn about underwater sea life at the Monterey Bay Aquarium, then pay a visit to the “Artichoke Center of the World.
Trekker Megan McCormick takes to the road to explore the industrial heartland of America, through some of America’s most underrated regions and beautiful countrysides. Megan takes us through the cities of Pittsburgh, Detroit and Flint, Michigan, along the famous Highway 61 before we skirt the shores of the Great Lakes.
Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy’s manager; later Vivian’s nieces and nephews try to make buttermilk with their great-grandmother’s butter churn.
Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old all-male family tradition of making collard kraut. Vivian visits Warren at Brother’s farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard.
Vivian introduces us to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant’s best customers. Vivian and her mom, Scarlett, make her grandmother’s candied yams and Vivian later re-imagines these for the restaurant with texture, sorghum and pecans.
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