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A culinary road trip across America reveals the heart and soul behind three of this season's Great American Recipe contestants on PBS, each bringing their unique cultural heritage and personal journeys to the kitchen.

(00:35) From the warm hospitality of Durham, North Carolina, Fran Wescott welcomes us into her Southern kitchen where traditional local ingredients meet global influences. "I am, at heart, a Southern cook, but I've got all these layers on top," she explains, describing how travel and cultural exploration have transformed her approach to cooking. Fran's Summer Vegetable Orzo with White Pesto perfectly demonstrates her layered culinary philosophy while highlighting her belief that meals are as much about gathering around the table as they are about the food itself.

(13:01) The journey continues to Columbus, Ohio, where Filipino-American Rex Alba balances the rich, flavorful traditions of his homeland with his passion for fitness as a former American Ninja Warrior contestant. Rex's Bistek Tagalog recipe offers a window into authentic Filipino cuisine with its tangy soy-calamansi marinade and red onion rings, while his story reveals the personal motivation behind his health journey.

(23:41) Our final destination takes us to Spokane, Washington, where Suwanee Lennon's extraordinary story unfolds. From growing up in a Thai leprosy village to coming to America alone at age 13, Suwanee's resilience shines through in her innovative cooking. Her Thai Basil Pesto brilliantly fuses Eastern and Western culinary traditions, complete with her expert tip to use the often-discarded basil flowers for maximum flavor.

These three home cooks represent the mosaic of American cuisine – where traditional recipes evolve through migration, adaptation, and personal experience. Be sure to follow their culinary journeys and discover more recipes that tell America's diverse food story. Season 4 of The Great American Recipe premiers July 11th, 2025 on local PBS stations and streaming on the PBS app.

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(00:36) We get to know a 40-year farming legacy that's become one of the region's most beloved agricultural destinations, Triple B Farms. Ron Beinlich, a former metallurgical engineer who always dreamed of being a farmer, took a leap of faith in 1985 when he left US Steel to focus full-time on the abandoned 205-acre property he'd purchased years earlier. Together with his wife Carolyn, they transformed overgrown land with a dilapidated house into Triple B Farms - a thriving family business now in its third generation.

(06:10) The farm's name originated from "Beinlich's Beef and Berries," reflecting their early focus on cattle and strawberries. Today, Triple B Farms grows approximately twenty different crops while delighting visitors with what they call "agritainment" - a blend of agriculture and family entertainment. From picking your own berries and visiting baby goats to jumping on "jumping pillows" and watching a singing chicken show, the farm creates experiences that keep families returning season after season.

The farm sits at the southern tip of Allegheny County, offering Pittsburgh families an authentic rural experience, not too far from home. As Carolyn, a former teacher, leads educational tours for thousands of schoolchildren each year, she ensures younger generations understand where their food comes from.

(16:06) The market offers homemade pies baked on-site, alongside locally-sourced jarred goods and seasonal produce. Whether you're craving fresh strawberries in June, blueberries in July, or the perfect pumpkin in October, Triple B Farms delivers an authentic farm-to-table experience that's been nourishing Pittsburgh families for decades.

(26:02) And later in the show, Ashley Cesaratto takes us to lunch for the perfect sandwich at Family Deli, while Alex and Chantal Huff dish up a favorite home cooked recipe with fresh summer corn and pesto. Come hungry!

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(00:57) A disappointing cup of lemonade at the Big Butler County Fair ignited an unexpected entrepreneurial journey for Shiquala Dukes and Vonn Jennings. Their quest for something more refreshing and less sugary resulted in Burghade Lemonade, a business that began as a quick money-making venture but rapidly evolved into something much more meaningful.

The couple shares how they crafted their first batches in summer 2022, focusing on healthier ingredients with less sugar and more fresh fruit. This health-conscious approach resonated immediately with customers, selling out at their very first events. Their product line has bloomed from two initial flavors to seven varieties. Raspberry dominates at Pride events, while Limeade finds its fans in Lawrenceville and the Strip District Terminal.

(15:30) As first-generation business owners, Shiquala and Vonn candidly discuss navigating unfamiliar entrepreneurial waters through programs like Fulton Commons' incubator and Catapult Pittsburgh. Beyond the beverages themselves, Burghade represents something larger: community values, health consciousness, and entrepreneurial inspiration. Their journey embodies their own business philosophy: "Do it scared" and "fail forward."

(34:43) Later in the show, Hal B Klein offers up a dining spot on his day off, and Olive Visco dishes out her mom's eggplant parm recipe, where the summer garden is key. Enjoy!

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(01:06) Scott Baker, a fifth-generation baker and president of Five Generation Bakers, unveils the rich legacy behind Pittsburgh's beloved Jenny Lee Bakery. It's all about family tradition, resilience, and reinvention.

Through fascinating family anecdotes, Scott traces the evolution from that first bakery to the Seven Baker Brothers wholesale operation, to the birth of Jenny Lee in 1938—named after a popular Guy Lombardo song. As Jenny Lee expanded to 14 locations throughout Pittsburgh, it became a treasured institution, famous for its buttercream cakes and exceptional baked goods.

(10:15) When disaster struck in 2006 with a devastating Thanksgiving Day fire, followed by the 2008 recession, the original Jenny Lee Bakery closed its doors. However, Scott's discovery of his grandfather's handwritten notes and photos sparked a new beginning, launching Five Generation Bakers to restore the Jenny Lee legacy through their famous swirl breads.

(20:10) Scott shares exciting developments including their new baking mixes that let customers recreate authentic Jenny Lee treats at home, and the upcoming Jenny Lee Breakfast Nook restaurant opening in Moon Township.

(37:15) Later in the show, Catherine Montest shares a spicy trend for white wine, and we revisit the lemon posset, a perfect warm weather dessert, with Steven Bright. Enjoy the show!

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(00:55) Kate Clemons reveals the journey of Brown Bear Bread Company, a story of passion, persistence, and finding your true calling. What began in 2020 as home baking experiments during the pandemic transformed into a church basement operation, then a full café in Mount Oliver, and finally found its perfect home in New Brighton's vibrant small-town setting.

(10:03) Their five-year-old sourdough starter (affectionately named Phil) brings distinctive character to their breads – especially their cult-favorite sourdough English muffins that require a full two days of preparation. Kate shares how customers with gluten sensitivities often find they can enjoy Brown Bear's naturally fermented sourdough when commercial breads cause problems.

Despite having "Bread" in their name, Brown Bear has evolved into a comprehensive bakery experience. From laminated pastries and custom cakes to savory options and weekend brunch, Kate and her partners Dan and Kaylie have created a menu that balances artisan techniques with approachable favorites. Their philosophy is simple: make food they themselves would want to eat, using straight forward ingredients.

(23:21) What makes this story so fascinating is Kate's own evolution from classically trained opera singer to passionate baker and business owner. Her early experience at a patisserie during college planted seeds that would later bloom into Brown Bear Bread Company, demonstrating how life's journey often takes unexpected but meaningful turns.

Whether you're a sourdough enthusiast, looking for a destination-worthy baked treat, or simply inspired by small business success stories, Brown Bear Bread Company offers something special. Visit them in New Brighton, catch them at local farmers markets, or follow their mouthwatering Instagram feed to experience handcrafted baking at its finest.

(36:38) Ashley Cesaratto continues our trip Beaver county with a recommendation to Biba, and Dagny Como brings us back to the home kitchen with a suggestion for up-leveled beef tallow french fries. Bring your ears and appetite!

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What makes a truly extraordinary pizza? It's a question that Pittsburgh pizza masters Patrick Elston of Gus Franco's and Pete Tolman of Ironborn Pizza have spent years perfecting—crafting distinct styles that have earned them regional championships and devoted followings.

(00:52) Patrick's journey began with a mobile wood-fired pizza trailer in 2018, eventually establishing Gus Franco's brick-and-mortar location in Lower Burrell. His "American baker style" pizza represents a careful evolution from Neapolitan traditions, with meticulous attention to dough fermentation and bread-making techniques. The result? A perfectly crispy yet light crust that recently earned him recognition as the Northeast Region champion for traditional pizza at the International Pizza Expo.

(22:59) Meanwhile, Pete Tolman transformed a chance encounter with Detroit-style pizza during a Colorado ski trip into Ironborn Pizza, now thriving with locations in Millvale and the Strip District since 2017. His distinctive inch-plus-high crust with a lacy cheddar cheese edge has gathered its own accolades, including multiple Northeast regional championships. Beyond pizza, Ironborn's Strip District location showcases handmade pasta, fresh meatballs, and a full bar experience.

What truly sets these pizza makers apart is their dedication to craft. Patrick describes the intense relationship with his wood-fired oven—moving pizzas through five different "spots" during busy service, constantly managing heat, and treating each pie as an artistic creation. Pete reveals the science behind his dough, which rises higher than traditional Detroit-style, creating Ironborn's signature airy texture. Both prioritize quality ingredients, including non-bromated flours and proper fermentation, challenging the notion that pizza is merely "junk food."

(32:27) Their friendship exemplifies Pittsburgh's collaborative food scene—they attend pizza competitions together, celebrate each other's successes, and even share monthly dinners with their families. Their approach to business growth remains deliberately measured, with Patrick slowly introducing Sicilian pizzas and Pete focusing on strengthening operations at his existing locations.

Whether you're craving Patrick's "Hot Dad" pizza with sopressata and hot honey or Pete's white pie with garlic cream and roasted tomatoes, these pizza masters prove that Pittsburgh's pizza scene has evolved into something truly special. Visit them soon to taste what championship-level dedication to pizza craft really means.

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What happens when a 20-year Navy veteran with a passion for global cuisine decides to trade her military uniform for an apron? Amy Knight's journey from Naval Officer to owner of Flour Power Cooking Studios reveals the unexpected parallels between naval leadership and culinary education.

(1:05) Amy has created a vibrant community space where cooking becomes a vehicle for confidence-building, memory-making, and even community service. "I just love watching the wheels turning," she shares, describing the moment when a child realizes they can create something delicious from scratch. Her weekly classes serve preschoolers through teens, while popular family cooking sessions regularly sell out, offering parents and children the chance to bond over homemade pasta or chicken piccata without worrying about kitchen cleanup.

(18:42) Knight's global travels during her naval career exposed her to cuisines that transformed her palate. These experiences inform the diverse cooking classes she now offers, including adult "Sip and Stir" BYOB workshops featuring international themes and Iron Chef-style competitions that often benefit local charities. The studio also hosts corporate team-building events that Knight describes as opportunities for colleagues to "duke it out in the kitchen" while developing collaborative skills.

What truly sets Flour Power apart is its commitment to service, mirroring Knight's military background. The studio's annual "Lasagna-thon" produces dozens of meals donated to community members in need, while also teaching young people that cooking can be a form of giving back. As Amy prepares for summer camps, she remains focused on creating opportunities that blend culinary skills with community connection.

(33:50) And later in the show, we ask our resident wine expert Catherine Montest if 'rosé all day' is still a thing. Plus Ryan Peters dishes up a Pasta alla Vodka that rivals any restaurant meal. This episode is a multi-course of culinary delight.

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