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Episode 5

Season 18 Episode 1805 | 26m 46s

Visit a persimmon farm owned by a family that’s been growing this golden fruit for a century. Our health expert unpacks all the nutritional benefits of persimmons. Discover how to cook a perfectly seared skirt steak with an olive tapenade. See why it takes a lot of trial and error to start a small farm in California these days. Tour a chili farm in the Arizona desert.

Aired: 08/29/24
Funding for America’s Heartland is provided by US Soy, Sustainable Agriculture Research and Education, Rural Development Partners, and a Specialty Crop Grant from the California Department of Food and Agriculture.
Extras
It's the finale and two rounds of cooking remain before one of the finalists gets named the winner.
In week five, the home cooks have to make a dish from a family tradition and an heirloom recipe.
The home cooks step outside their comfort zones in two rounds of cooking.
Shane meets species on the brink of oblivion, and the people who won’t let them slip away.
The home cooks prepare freshly made bread dishes and fruity treats for the annual bake sale.
From Highland pastures to global fashion, wool’s history is woven into Scotland’s identity.
From catwalk to castoff, Shane follows our tossed threads to the Chilean desert.
Shane explores how beavers once ruled North America — and how they might again.
A journey down the Colorado River reveals the ripple effects of humanity’s quest to conquer water.
A man dies on a bus and Bea is warned off the case, but she refuses to stop investigating.
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