The half-French, half-Virginian food at Thomas Jefferson's plantation.
history
\n
The work of Dr. Jessica B. Harris has redefined the mainstream history of American food. Now a Netflix adaptation of her book has brought her scholarship to a whole new audience.
Lobsters have been a mystery to scientists and fishermen for years. Researchers have puzzled over how to determine their age, and how they reproduce. This week we look for answers.
One woman's quest to share the story of Nathan "Nearest" Green.
We tour the kitchens of one of America's most famous plantations, Thomas Jefferson's Monticello, with three descendants of enslaved Virginians.