Capri learns about the history of pumpkins in Illinois at The Great Highwood Pumpkin Festival, and takes in a bit of fun, carving a pumpkin, tasting some pumpkin delicacies and taking in the wall of 30, 000 jack o' lanterns. Capri visits the region around Morton, the epicenters of Dickinson Squash production which is used in most canned pumpkin production. Capri gains an understanding of pumpkin harvesting from a local farmer and then prepares some a pumpkin cream soup with a favorite pumpkin variety. In Chicago, Capri enjoys a pumpkin seed mole verde dish made by a chef from the Istmo region of Oaxaca, the birthplace of mole.

Spanish missionaries brought olive trees to California in the 1700's. Centuries later, California is a leading producer of olives and olive oil. Capri visits McEvoy Ranch where she see how olives are harvested and samples their olive oil varieties. Then, Capri takes a trip to Corning, California, known as "Olive City" where she tastes a variety of local olives prepared in creative ways at the Olive Pit. She caps off her tour with an olive oil milk shake. Finally, Capri learns how to make a traditional Greek dish made with olives.

Cattle ranching is part of the Texas identity. Spanish cattle were introduced into East Texas as far back at the 1600's. Capri visits a family-owned cattle ranch raising Texas Wagyu beef, speaks with a culinary historian to better understand the evolution of cattle ranching and learns how to make traditional chile con carne. Capri tastes award- winning brisket made by a female pitmaster at the South Texas Cattlewoman's Association's BBQ cook off and gets a front row seat to making a traditional Tejano barbacoa prepared in an Earth over below the ground.

Taro, known as kalo in Hawaiian, was brought to Hawaii by Polynesian immigrants who planted it along streams. The plant has become a vital part of Hawaiian culture, used in food, medicine and ceremonies.