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Apples

Season 3 Episode 301 | 27m 57s

In the orchards of upstate New York, Georgia Pellegrini explores the idea of 'uncultivation'--a way of working with nature rather than controlling it. From regenerative apple growing to slow-crafted cider and brandy, she meets makers who transform fruit into something lasting, revealing how time, patience, and imperfection shape both flavor and meaning.

Aired: 07/22/26 | Expires: 07/30/28
Distributed nationally by American Public Television
Extras
Georgia participates in the olive harvest in the South of France.
Georgia hosts a dinner party at her home, with locally sourced and homemade ingredients.
Georgia is in South Carolina where she is preparing a dinner at historic Fenwick Hall.
Georgia visits Tuscany to get back to her own roots.
Join Georgia on an urban foraging expedition during a walk through the neighborhood.
Women from around the country convene in west Texas for a transformative experience.
Georgia heads to South Carolina to meet the many talented artisans that define Lowcountry.
Georgia shows how to make the most of the land around you with small-space gardening.
Georgia travels to a festival in the Ozarks where she is teaching a cooking class.
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Georgia explores communal life in the Ozarks and a shared, cooperative way of living.
Georgia Pellegrini explores a sustainable holiday through handmade traditions and meaningful moments
Georgia Pellegrini explores a homecoming through regenerative farming and connection to land.
Georgia explores yaupon--its ecology, history, and revival as a native American tea.
Georgia Pellegrini explores Maine's wild food systems, from wild blueberries to regenerative seafood
Georgia rolls up her sleeves with women who are impacting their community through food.
Georgia visits a stunning homestead in New York's Catskills, for a community dinner.
Georgia learns beeswax candle making and pottery and creates delicious recipes.
Georgia visits the Lakota tribe and learns about their food sovereignty initiative.
Georgia participates in the olive harvest in the South of France.