♪ ♪ >> MISHA COLLINS: We were just walking along the harbor here, looking for a good spot to shoot a picturesque scene in New Bedford, and Bob here said, "You guys want to get a good view?

Get on my boat."

So as far as we know right now, we're being abducted.

There are so many fishing vessels in here.

Each one of them is painted with an eye of an artist, right?

I mean they're, they're actually beautiful.

There is such a long and storied history here.

You can kind of feel it, it's palpable.

It's not a graveyard, but these are monuments to another time.

♪ ♪ In the 1970s, a young couple set out on the most epic road trip of all time.

Jane and Michael Stern were on a mission to discover every regional dish in America, and over four decades, they burned through 38 cars and published ten editions of their iconic guide, Road Food.

♪ ♪ Now I'm picking up where they left off, exploring what makes America's communities unique and what binds us all together.

And it's delicious.

>> Major funding for this program was provided by: ♪ ♪ >> Yours is a front-yard family.

Because out front... >> How you doing?

>> ...is where all the neighborhood is.

And your neighbors know you well.

>> Mario, what's up?

>> They've seen your robe, your run, even your bathing suit.

>> (laughing) >> They also know your home turf stays open to the whole street.

So you stay out front.

We'll stay real-brewed.

And the world just might get a little golder.

Gold Peak real-brewed tea.

♪ ♪ (shade rustles) (doorbell rings) ♪ ♪ >> (softly): Yes!

♪ ♪ >> Staying in?

Quick!

Bounty-- the Quicker Picker Upper.

♪ ♪ >> Going out?

Quick!

Bounty-- the Quicker Picker Upper.

♪ ♪ >> MISHA: We're shooting this episode about Portuguese food in New Bedford.

And I noticed on the map that New Bedford is very close to Bridgewater, Massachusetts, which is the location of the fictional podcast, Bridgewater, that I star in, and Aaron Mahnke is the executive producer of that show, who also lives in Massachusetts, and I am using this opportunity to, um... just steal away, and see Aaron and talk about the area.

>> Hey, Misha, how's it going?

>> Hey, how's are you?

Can we do this?

Can I confess something?

Not until looking on the map when we were, like, going to New Bedford, did I actually realize that all of those places in the podcast are real.

(chuckling) I thought, I thought it was just fic... >> Yeah, they're all real.

>> MISHA: I thought it was all made up.

>> I think that we make them sound like they're all really close together.

>> MISHA: Yeah.

>> And they're not as close together, but yeah, they're here.

>> MISHA: Ah.

Huh.

>> Yeah.

>> MISHA: Huh, well, shall we wander in?

>> Let's wander in.

So you've dragged me out into the woods.

Is there a reason for this?

>> MISHA: (chuckles) God, if I had a nickel for every time someone said that to me.

>> And a shovel!

(laughter) >> MISHA: Part of what I'm doing with this show, or part of what we're doing with this show, is really just, we're on a road trip, and we're exploring the U.S. >> Yeah.

>> MISHA: And all of the various different, interesting people and subcultures and foods that we come across along the way.

And it occurs to me that one of the things that makes a community a community is the stories that it tells about itself.

>> Absolutely.

>> MISHA: Do you feel like you've actually kind of learned something in the process of doing Lore, about America and the stories we tell ourselves?

>> I really do.

I think I learn a lot about people, just in general, and also because most of our stories are or American, early American in origin, yeah, a lot about the folks who live and build communities here.

>> MISHA: That's one of the things that we're trying to do with this show.

We're trying to explore other communities and people that we perceive as others, and get to know them and break bread with them.

You know?

>> Yeah.

>> MISHA: Sit down, have meals, and, um, I don't know, develop some empathy and also begin to see that we're a hell of a lot more alike than we are different.

I know that that sounds incredibly trite.

But for some reason... >> But you see that... >> MISHA: We need that reminder.

>> Absolutely.

You see it in the stories we tell, and in the food we eat.

On some levels I think that those things, story and food, really do sit in a space of their own when it comes to communities.

♪ ♪ >> MISHA: This is the town of New Bedford, Massachusetts.

I've never been here before.

I didn't know that there was a Portuguese immigrant community here.

I didn't know that this beautiful, cobblestone-streeted town of New Bedford was home to this delicious, Portuguese-influenced cuisine.

I'm going to be having shrimp Mozambique soon, which sounds delicious, I have no idea what it is.

We're going to stop off at a scallop wholesaler, where apparently $300 million worth of scallops are sold every year.

And we're going to meet a woman named Cassie, who is the auctioneer.

She also helps run this company, and it's a family business.

How are you?

>> Good, how are you?

>> MISHA: You're intergenerational... >> Yes.

>> MISHA: ...Fishing family.

>> Yup, my father was a fisherman and then he started seafood auction with my uncle.

So that's where I work.

I run the business for them.

>> MISHA: How long have you been doing that?

>> Uh, ten years, I think, at this point.

>> MISHA: Did you always know that you were going to go into the family business?

>> Um, I did, my dad kind of tried pushing me away.

>> MISHA: He did?

>> Yeah, I was like, I'm coming.

>> MISHA: Really?

>> Yeah, he didn't want me to.

>> MISHA: Huh.

>> There's not a lot of women in the industry.

I think he was nervous about that, to be honest.

And then I just said, "You really have no choice.

I'm going to do it."

And now he loves it, and is so happy I did.

So this is my dad, this is Raymond.

>> MISHA: Hi-- Misha.

>> One of the owners.

>> Misha, pleased to meet you.

>> MISHA: Yeah, you too.

>> And this is my uncle, Rich.

>> MISHA: Hey, Rich.

>> MISHA: Misha, nice to meet you, yeah.

>> So I think they're going to take you to see our fishing boat, it's in the back.

>> MISHA: Okay.

>> So, we'll give you the grand tour.

>> MISHA: Great, thanks.

>> And I'm gonna... carry on with the auction.

(chuckles) >> MISHA: Are these good?

>> Oh yeah.

>> MISHA: This is my favorite raw fish.

>> Yeah, yeah.

>> MISHA: It's, I love scallop.

>> You eat them raw like that?

>> MISHA: Yeah.

♪ ♪ >> MISHA: How did you feel about Cassie following in your footsteps?

>> (laughs) Ah.

She's my new boss, that's all I got to say, all right?

You know what I mean?

>> Well, it's nice to see the younger generation.

I have two daughters, they're still in high school.

I'm hoping one of them will join Cassie here.

But, um, it's nice to see a different outlook.

We can go on the boat.

>> MISHA: Sure.

♪ ♪ >> MISHA: So are you all going out on the boat or are you just working on it?

>> No, we're going to go fishing.

>> MISHA: Uh-huh.

>> MISHA: How old were you when you started working with your dad?

>> My dad's had me working with him since I was a little kid, but then I started fishing with him when I was 25.

>> MISHA: Uh-huh.

Well, that must make him happy.

>> Oh, absolutely.

>> MISHA: Yeah.

You going to stick with it, you think?

>> Yeah.

>> MISHA: Yeah?

>> I think once you start fishing, you know, it's hard to work back on land afterwards.

It's a little more fast paced out here.

(laughs) >> MISHA: Awesome.

Well, thank you guys so much, it was nice talking to you.

>> It was great to share it with you guys.

>> MISHA: Yeah, yeah, yeah, nice to meet you.

Your dad and uncle are great characters.

>> They are, right?

>> MISHA: Yeah.

And also, like, kind of so exuberant.

>> Right?

>> MISHA: This is supposed to be a food show.

>> Yeah, so we got to go get some Portuguese food.

There's a place downtown called Tia Maria's, a really awesome spot to get a nice pastry.

>> MISHA: Okay, that sounds awesome.

Do you think you'll stay here forever?

>> Mm-hm.

>> MISHA: Yeah?

>> That's been the joke of the family, that I was never going to leave.

(laughs) My brother's like, "I can't wait to leave."

And he's like, "I can't believe you want to stay."

>> These are your coffees.

>> MISHA: Is this your establishment?

>> Yes, I am the lucky winner.

>> I gave it away.

>> MISHA: How did you come... how did you come to start this?

>> My parents immigrated here in the '70s, so I'm first generation.

Every year they'd send me off to Portugal for my summers.

And I loved, like, the European coffee culture, and so for me, I was like, man, I'd love to bring something similar to here, to New Bedford, my hometown.

>> MISHA: Are your parents still here?

>> Oh yeah, Portuguese families, we're all very involved.

(laughs) They want to help in any way they possibly can.

>> MISHA: It's amazing that that works in the fabric of this community so well.

I know so many people where people are like, "I tolerate my parents..." >> Oh no, I love my parents.

>> MISHA: "...For a few hours," but here, it seems like there's just this incredible integration of family and work.

>> Definitely.

♪ ♪ >> This is the galão.

>> MISHA: Okay.

>> This is the egg curd custard, the pastel de nata.

I don't know if you ever been to Portugal, but... >> MISHA: I haven't.

>> Oh man, you need to add that to your list.

>> MISHA: This is so good.

>> (laughs) >> MISHA: This is, like, delicious custard-y, crispy, caramelized, flaky-- nice work.

>> Thank you.

>> MISHA: God, that's good.

>> Right?

>> MISHA: So nice to meet you.

>> Nice to meet you, too, thanks, guys, for coming.

>> MISHA: Thank you for your hospitality.

>> All right, guys.

>> Thank you.

>> MISHA: Thank you for that tour.

>> You're welcome.

>> MISHA: Yeah.

>> I'm happy you came.

>> MISHA: I started, my breakfast this morning started with raw scallops out of the giant cardboard vats.

>> (laughs) Did you eat one?

>> MISHA: Uh-huh.

>> Yeah, I have not done that yet.

I've eaten raw scallops, but not, like, mid-tour.

>> MISHA: Not out of the warehouse?

(chuckles) ♪ ♪ >> MISHA: This is Ocean Star Restaurant.

Hello.

>> Nice to see you.

>> MISHA: Nice to see you.

>> Likewise.

>> MISHA: Where are you from originally?

>> I was born in Madeira, Madeira Islands.

My parents immigrated in 1971, and I was ten years old, but it's a very typical story, a lot, especially in our area.

So New Bedford is very Portuguese.

It's the highest concentration of Portuguese speakers in the United States.

>> MISHA: That's amazing.

What do you do specifically?

>> So it's a social service organization, sort of helps the, the immigrant population integrate, like providing direct services, helping get jobs, helping them meet their basic needs.

>> MISHA: The social safety net was so important for our family when I was a kid.

Just yesterday, I was visiting the subsidized housing that we lived in, and the public school that I went to.

>> Exactly.

>> MISHA: And if those things hadn't been there and hadn't been available to me, I, our family would've been lost.

Do you know what we're eating?

>> Yes.

It's camarao Mozambique, means shrimp with Mozambique sauce.

A lot of the Portuguese restaurants in the area serve this dish.

I'm sure it's absolutely delicious.

>> MISHA: That is absolutely delicious.

>> Hi.

>> MISHA: How do you make the shrimp Mozambique?

>> Shrimp Mozambique... (speaking Portuguese) >> That's what gives you that color?

>> Yes.

>> MISHA: It was very good.

>> Thank you.

>> MISHA: Thank you.

This is a really fancy store you have.

>> Yeah, thank you.

>> MISHA: Yeah.

>> It's a family business.

Dad started it 34 years ago.

>> MISHA: Uh-huh.

>> Yup.

>> MISHA: The restaurant that we were just in, they said that you were the Whole Foods of Portuguese markets.

>> Is that right?

Well, I'll take that as a compliment.

We saw the opportunity to do this, with that space being a former textile mill, people immediately connected with the space, because this is a familiar space to a lot of people in Fall River, who've worked in textile mills, they know a space like that.

>> MISHA: Do you know much about, like, the socioeconomics of the community?

>> Growing up in this town, you know, I've seen sort of this, well, I'm not going to say rollercoaster, it's high when we first came in, everyone was working, and then that slowly started to decline.

>> MISHA: But Fall River is still, like, a working class community, right?

>> Very much so, yeah, I mean, it's a blue collar.

Like I said, there's still some factories.

>> MISHA: You literally have a blue collar.

>> That's right.

(laughs) No, but it's, uh, but they're very, there are, like I said, there's still some remnants, there's some really great quality products that are made here.

>> MISHA: We were just at Ocean Star.

They said that you had salt cod here.

>> Salt cod, yeah, bacalhau.

>> MISHA: Ah, baca...?

>> Bacalhau.

>> MISHA: Bacalhau.

>> Yeah.

>> In Portuguese, that's how you say it.

Can you show me that?

>> Yeah.

>> MISHA: Okay.

Oh, my God.

Wow!

>> Yeah.

>> MISHA: That's really cool.

Can we go in there or is that, like, a health hazard?

>> No no, absolutely.

So we intentionally designed this room this way, because prior to this store, we had another store, and the minute you'd walk into that building, all you could smell was salt cod.

>> MISHA: It has a... >> Yeah, it's pungent.

>> MISHA: Pungent, I mean, here's my question.

Like, this process of salting it, I understand that this used to be a necessary preservation technique.

>> Correct.

>> MISHA: But now with refrigeration and airplanes, why eat this?

>> Because of the profile.

The Portuguese have become accustomed to the profile of salt cod-- the firmness, the texture.

It becomes almost a completely different fish than, say, fresh cod.

>> MISHA: That's fascinating.

>> Yeah.

>> MISHA: Our next stop is the Liberal Club, which is a restaurant.

It's not, right, it's-- it's a restaurant.

>> It's a hall with a restaurant in it.

♪ ♪ As a kid, the Liberal Club, as I knew it, had a couple of food holes on the side of this restaurant.

>> Excuse me.

>> MISHA: Hi.

>> I have a Portuguese steak.

>> MISHA: Okay, okay.

>> Let me move some of that out of your way if you'd like.

>> MISHA: Thank you.

>> And a shrimp Mozambique.

>> Fabulous.

>> MISHA: Thank you.

>> It's a very popular dish here.

>> MISHA: How long have you worked here?

>> First time I came in the building, I was ten days old.

It's a family business, and... >> MISHA: Oh, this is your family business?

>> Yes, it is.

>> MISHA: Did your mom come back to work when you were ten days old?

>> Yeah, she did, she brought me.

I was in the baby carrier, and my older sister was also here, she was three.

>> MISHA: Wow.

>> So we spent a lot of years here.

>> MISHA: Would you care to join us for a minute and talk about it?

>> I would love to.

>> MISHA: Okay.

>> So I came to work as a bus person, I was 14.

And then maybe around 17 or 18, I started waitressing.

>> MISHA: Have you ever wanted to leave?

>> Um, I call it Hotel California.

You know, I went to college, I graduated.

I had other ideas.

And for some reason, it just pulls you back in.

>> MISHA: How... what, what are we eating here?

>> This is our take on shrimp Mozambique.

It's a little bit different than traditional.

Changed up the recipe a little bit, which is something my dad usually did.

>> MISHA: It's delicious.

It's, like, spicier than the ones that I've had.

Is this your mom?

Hi, how are you?

>> Hi, nice to meet you.

>> MISHA: Nice to meet you, I'm Misha.

>> Nice to meet you.

>> Michael.

>> MISHA: What's your name?

>> Mary Ellen.

>> These are all the old original recipes from 1975 and upwards, so... >> MISHA: Do you mind if I just steal those?

>> Cover some of that up.

(chuckling) >> MISHA: This is all an elaborate scheme.

>> Some of them you can't read too well.

>> MISHA: Is this real or is this faked?

>> That's me and my mom cooking.

>> MISHA: You were very industrious from the beginning it looks like.

>> I was.

>> MISHA: Okay, so you were here when you were a child.

>> Mm-hm, and he was here.

>> MISHA: And you were here as a customer when you were a child.

>> Every Portuguese person had their, you know, wedding shower or some event in these halls.

I have numerous cousins who got married or had showers here.

So it was a place where, as a young kid, you ran around.

>> It's like the Venus of Fall River.

>> Exactly.

(laughter) >> That's what my kids would be doing in the back hall when we were working.

They were running around in the hall.

>> Yeah, we have very fond memories.

>> MISHA: Well, this has been lovely.

Thank you very much.

♪ ♪ >> MISHA: Hey.

Hi, it's Misha, I am outside the entrance to the Whaling Museum.

Okay.

Okay, all right, I'm coming in, bye.

I was holding the door for you, but I'll go in.

(chuckles) Dana?

Hello, hi, I'm Misha.

>> Hey, how are you?

Welcome, Misha, to New Bedford.

>> MISHA: Thank you, so, where are we?

>> We are in the New Bedford Whaling Museum, which is in downtown New Bedford.

>> MISHA: What is your relationship with this place?

>> Currently, I'm on the board, I'm a trustee.

But my great-grandmother, when she immigrated to the United States from Cape Verde, she came on a book called the Ernestina.

And there's a picture of her and her friends.

>> MISHA: Oh, really?

>> As they're looking at New Bedford for the first time, and the United States for the first time.

>> MISHA: How did you say it, "Cap Verde"?

>> Yeah, so it's Cabo Verde, but you can say Cape Verdean.

>> MISHA: That's, that's how I know it.

>> Right.

>> MISHA: So these are islands off the west coast of Africa.

>> West coast of Africa, yes.

Off of Mauritania and Senegal.

>> MISHA: Is that picture here in the museum?

>> It is.

>> MISHA: Can we see it?

>> Yes, let's go.

>> MISHA: Okay.

(chuckles) >> Do you like steps?

>> MISHA: Yes, I love steps.

My kids would love this.

>> Oh my gosh, you have to bring them back, absolutely.

>> MISHA: Very cool.

>> So there's a picture, and then, so this is a sculpture of it.

And then this is a model of the boat.

>> MISHA: Which one is your grandmother?

>> I want to say, my great-grandmother showed it to me.

>> MISHA: Is this, it's not your grandmother It's your great-grandmother?

>> Great-grandmother.

This is Andressa Silva.

They're coming to the United States for the first time.

>> MISHA: So this is a picture of her first seeing the shore of New Bedford.

>> Yeah, from... >> MISHA: After an Atlantic crossing.

>> These are the islands.

>> MISHA: Wow.

>> Can you imagine?

>> MISHA: No, I can't.

>> MISHA: Is that a, is that a replica?

>> Yes, go up these stairs and you can see what it was like.

>> MISHA: Was there a relationship between the Cape Verdeans and the Portuguese?

>> Our relationship was that we were colonized by the Portuguese for 500 years.

So that was initially the relationship.

We were free in 1975, so it was... >> MISHA: Oh, recent.

>> Recent!

People in Cape Verde, initially they went to the UN and asked for freedom.

They were denied.

And so then they took up arms.

And it was a brutal war.

The Portuguese call it their Vietnam.

>> MISHA: That is fascinating.

>> Isn't it?

>> MISHA: Wow.

Is there a Cape Verdean restaurant that you could show me?

>> There is.

>> MISHA: Okay.

>> You're in for a surprise.

>> MISHA: Okay, great.

>> MISHA: What did your parents do here, or do they do?

>> Well, my mom is a nurse practitioner.

>> MISHA: And what about your father?

>> He's passed away, but he lived in New Bedford.

He actually founded the Black Panther Party here.

>> MISHA: Really?

>> Yes, in our city.

Because of that, he fell under the watchful eye of the United States government and was falsely incarcerated for murder.

He was in jail for 13 years for a murder he did not commit.

>> MISHA: This is your father?

>> Yeah.

>> MISHA: He was in jail for 13 years?

>> Yes, and actually, there's a mural, and this is him.

Parky Grace.

Do we look alike?

>> MISHA: Yeah, you do, striking resemblance.

>> (laughs) Yeah.

>> MISHA: How many times was your father arrested?

>> Dozens and dozens and dozens.

He was a leader, and the point was to discredit him.

This wasn't just here.

This was across the country, they arrested leadership.

>> MISHA: It's shocking how not shocking that is.

>> It's shocking that that's not in our history books.

>> MISHA: It's interesting to hear you talk about the Cape Verdean experience in the 1970s and contrast that to the, to the Portuguese experience, which was, like, everyone... like three or four people have said, "Everyone had jobs."

>> Yeah, it's funny.

I find, I mean, we live in two Americas, right?

And people that live in the, in the white world, don't know the other half and they don't have to, right?

That's why it's called white privilege.

>> MISHA: Right, should we carry on this conversation inside?

>> Yes, let's!

(door opens) >> MISHA: Hello >> Hi.

How are you doing?

>> MISHA: Good, how are you?

>> Good.

>> This is shrimp Mozambique, jag, and fries.

I think this might be the best yet.

We've tried several.

This is very good.

>> Yeah, thank you.

I'm going to bring you another plate we sell a lot of here called cachupa refogado.

>> Yes!

>> MISHA: Okay.

>> With the eggs and linguica.

That's the most we sell here, all day.

>> MISHA: Okay.

>> So I'm going to bring you one.

>> MISHA: That's a Cape Verdean food?

>> Yes, yes.

♪ ♪ >> MISHA: Okay.

>> Cachupa!

(chuckles) >> So normally it's a stew, but this is, like, refried.

>> Yes.

>> A big (speaks Portuguese).

>> MISHA: Uh-huh.

>> When you live in Cape Verde, you don't throw food away.

So the next day, you know, for breakfast and then you put the eggs over it and that's linguica.

>> MISHA: That is delicious.

>> Oh yeah.

>> MISHA: Mm.

>> Mm-hm.

>> MISHA: From my vantage point, I feel like I'm seeing changes, or certainly a heightened awareness of the reality of white privilege and, you know, and racial subjugation that's been going on for centuries in this country.

Um... but I wonder if you're feeling like things are actually changing or is it lip service?

>> Performative?

>> MISHA: Yeah.

>> I'm hopeful.

I have to be, like, it would be awful to think that my father did all that time in prison and there's no change, right?

So...

I certainly can see change.

Of course, I'm hungry, I want more.

You know, I want more opportunity.

I want opportunity across the board.

I mean, studies show that it's good for the country as a whole.

So, it's just, it's... the work keeps going.

Do you like cards?

>> MISHA: I do like cards, yes.

>> There's a game called Bisca.

>> MISHA: Okay.

>> And I'd like to take you to a place where it's played.

>> MISHA: Okay, great.

That sounds fabulous.

>> After you're done eating.

You're going to learn how to play Bisca.

>> MISHA: Okay.

>> You're going to meet some locals.

And of course you're going to have a little bit of (speaks Portuguese).

Hey, Gabby!

>> Hello, Dana, how you doing?

>> Good!

This is my friend, Misha.

Hi, how we doing?

>> MISHA: Good.

>> I'll explain the rules.

>> MISHA: Okay.

>> First of all, deck has 52 cards.

>> MISHA: I know about this.

>> But in Bisca, we play with 40 cards.

>> MISHA: What?

>> Ace is worth 11 points.

That's 2.30.

The rest is zero.

You get me?

>> MISHA: No.

Not at all.

>> All right, let's see your skills here.

>> Oh!

>> Oh!

>> MISHA: Yeah.

I'm a ringer.

(laughter) >> MISHA: How many days a week are you here?

>> We have members that come here every day, the club opens at 1:00 every day.

>> You're playing?

>> But the guys, they come, they play and socialize.

And they come to congregate, you know, talk about the family, you know, because Cape Verde has nine islands.

All of our members is from different islands, so that's how they touch with one another.

>> MISHA: Are some people here born there?

>> A lot of them, a lot of us.

Lot of the members.

You don't have an ace.

Your hand sucks.

>> MISHA: I know it does.

>> Your hand sucks.

Here, put it this way.

(laughter) >> MISHA: I know it sucks.

>> Yeah, yeah.

>> MISHA: You know, why are you making me feel bad about myself?

(laughter) Ah!

>> I'm glad because of this.

>> MISHA: Okay, good.

Well, this is nice, I enjoy watching this.

>> 60.

>> Oh my goodness.

>> You shuffle again.

>> See, they won.

>> MISHA: They won, really?

>> Yay!

>> MISHA: I thought we won.

>> I want you guys to go over there, have a little refreshment on the Bisca Club.

>> MISHA: Thank you.

>> MISHA: It's a salted cucumber?

All right, what the hell, why not?

Let's finish with a bang.

>> (chuckling) >> MISHA: It's actually delicious.

New Bedford and Fall River went through this you know, dark chapter economically.

>> Yes.

>> MISHA: When all the jobs went away.

There's an underbelly to these communities, and yet at the same time, everyone seems to be saying the same thing, which is there's resilience and there is family.

It sounds like the families somehow stayed together.

>> Still stayed-- yeah, definitely.

>> In Portugal it was very family oriented, so when they came here that kind of stayed, you know, it was a strong bond, that's how it is in my family.

If I don't talk to my mom for a day, she's calling me like, "You did not call me."

>> MISHA: There's something very different happening here.

>> Different here.

Yeah.

>> MISHA: And it's really cool.

♪ ♪ ♪ ♪ >> MISHA: If you want to see extended footage of these conversations, or of me spilling food on my shirt, or if you want to know more about the restaurants and recipes from this episode, go to roadfood.com >> Major funding for this program was provided by: ♪ ♪ >> Yours is a front-yard family.

Because out front... >> How you doing?

>> ...is where all the neighborhood is.

And your neighbors know you well.

>> Mario, what's up?

>> They've seen your robe, your run, even your bathing suit.

>> (laughing) >> They also know your home turf stays open to the whole street.

So you stay out front.

We'll stay real-brewed.

And the world just might get a little golder.

Gold Peak real-brewed tea.

♪ ♪ (shade rustles) (doorbell rings) ♪ ♪ >> (softly): Yes!

♪ ♪ >> Staying in?

Quick!

Bounty-- the Quicker Picker Upper.

♪ ♪ >> Going out?

Quick!

Bounty-- the Quicker Picker Upper.

♪ ♪ ♪ ♪ ♪ ♪