The History Channel

While visiting the `Godfather of petroliana,' Mike falls for a one-of-a-kind vintage motorcycle sign and must resist the urge to overpay for it. In Virginia, the guys meet a Southern gentleman named Ned who keeps his treasures in a creepy cabin in the woods. Back in Iowa, Danielle's unique company car drives her crazy.

Burning up the back roads of South Dakota, Mike and Frank get off to a great start in Jim's spectacular man-cave. But when he slams on the brakes, they switch gears to score a heavenly sign. Freestyling in Iowa, the guys take a chance at an old airport turned auto body shop where a retro car takes them back to the future. Packed with roadside relics, Norm's property features a jaw-dropping collection of vintage pedal cars but the guys soon discover he drives a hard bargain.

Mike and Frank stumble upon a potential mega-pick in Northeast Iowa, but will it yield any treasures? Danielle has a lead on a rare, 15-gallon antique gas pump. The guys explore an 1879 Illinois opera house that hasn't been touched since the 1930s. And, Mike introduces Frank to a 94-year-old master collector. Can they pick the picker?

Freestyling in Los Angeles, Mike and Frank tail a vintage steam car to an auto shop where they uncover an acre of unbelievable junk. Packed with oddball artifacts, the guys stumble upon a salvage yard turned prop shop. Later, the guys meet Cecil, a man who has built himself a rustic little Western town and filled it with amazing stuff.

It's one of the world's oldest and most beloved beverages--revered by Pharaohs and brewed by America's Founding Fathers. Today, brewing the bitter elixir is a multi-billion-dollar global industry. Join us for an invigorating look at brewing's history from prehistoric times to today's cutting-edge craft breweries, focusing on its gradually evolving technologies and breakthroughs. We'll find the earliest known traces of brewing, which sprang up independently in such far-flung places as ancient Sumeria, China, and Finland; examine the surprising importance that beer held in the daily and ceremonial life of ancient Egypt; and at Delaware's Dogfish Head Craft Brewery, an adventurous anthropologist and a cutting-edge brewer show us the beer they've concocted based on 2,700-year-old DNA found in drinking vessels from the funerary of the legendary King Midas.

Cutting, digging, picking, stripping, shaking, and raking--whatever the crop, there's a custom machine to harvest it. It all began with handpicking and today it's often one man and one machine harvesting hundreds of acres in a single day. The farmer may even get a little help from satellites. Far above the earth, high-resolution photography is giving the grower more opportunities to cut costs and maximize the harvest. From the debut of the sickle in ancient Egypt to McCormick's famous Reaper to the field of ergonomics that assists human harvesters, we'll dig into the past and future of the harvest.

In America's orchards and farm fields, the constant struggle between hand labor and mechanization has produced dozens of efficient and sometimes bizarre harvesting methods. We'll learn the secrets of the orchard manager and his ladder crew as they check fruit pressures and barometric readings. We'll visit California's largest fruit packing house and try to keep up with 10-fruit-per-second conveyors. Then we're off to the corn fields of Nebraska and the cranberry marshes of central Wisconsin. Finally, we'll go underground to the world's largest mushroom farm where the harvest takes place in limestone caverns that run some 150 miles. From fruit tree picking platforms to cranberry beaters and corn pickers, we constantly strive to speed the harvest.

From water and grain...to mash...still...vat...barrel and bottle--the distilling of alcoholic spirits is a big business and near-sacred religion. Its acolytes eye the color, swirl the glass, inhale the bouquet, sip, and then ponder their ambrosia. What's your pleasure? Bourbon, Scotch, Rum, Gin, Vodka, or Tequila? We trace the history of distilling from the one-man/one-still tradition to the Voldstead Act of 1920 that devastated American distilleries to the mega-sales and high-volume distillery of today.

It's an art. It's a science. It's a marriage of vapor and water. From the elite to the illegal, the banned, to the celebrated, the distillation of spirits is a 50 billion dollar a year business. We will visit brandy, liqueur, moonshine, and absinthe distilleries to see how this magic is done. A trip to the Christian Brothers Distillery in northern California will reveal the secrets of how brandy is made and in the Deep South we observe a working moonshine still. Then it's off to France, where we visit the Courvoisier Cognac distillery and at the Jade Absinthe Distillery we see how this controversial drink is made. Includes expert commentary and historical perspective given by Bon Appetit's Anthony Dias Blue.

Mike and Frank pick in a house that's stacked to the ceiling with rare toys. Mike adds to his King Kong collection while Frank drops a bundle on a rare train set. Later, when its value fails to impress, the guys decide to take a huge risk and sell it at auction.

The Jersey Boys, John and Gene, go to blows with a delinquent driver who isn't paying the bills on his truck lease. Ex Cons, Shawn and Vince, are sent to rescue a disabled tractor and its load, but this big rig is for the birds, literally. The Texans, Marshall and Korchenko, put their perfect recovery record to the test as a disoriented driver can't give them his whereabouts. And The Desert Dogs, Eric and Rob, a father and son truck hunting duo, must deal with a disgruntled driver who won't hand over his rig.

Larry finds us a few crazy ways Americans earn a living. He begins in Florida at a multi-generational family farm where the sole crop is alligators. This means wrangling live (and scary) gators and learning the odd process used to skin them. Then, Larry joins a construction crew who are making their living on a 20-year gig building a medieval castle. The catch: it has to be done using only medieval construction methods. And in medieval clothing! Larry's final stop is New York City where he strips down to his under britches to really feel what it's like to make a buck in Times Square with the Naked Cowboy.

Informational programming.

Informational programming.

Informational programming.

Informational programming.

Informational programming.

Informational programming.

Our first and foremost national park, Yellowstone was established in 1872 by Congress. Today, it encompasses 2.2-million acres and draws over 3-million visitors yearly. But it's under constant threat from pollution, urban encroachment, and the same tourists that have made it so valuable. We join ecologists, as well as the National Parks Service, in their search for ways to preserve this vitally important ecosystem, while keeping it available to visitors for years to come.

It's one of the world's oldest and most beloved beverages--revered by Pharaohs and brewed by America's Founding Fathers. Today, brewing the bitter elixir is a multi-billion-dollar global industry. Join us for an invigorating look at brewing's history from prehistoric times to today's cutting-edge craft breweries, focusing on its gradually evolving technologies and breakthroughs. We'll find the earliest known traces of brewing, which sprang up independently in such far-flung places as ancient Sumeria, China, and Finland; examine the surprising importance that beer held in the daily and ceremonial life of ancient Egypt; and at Delaware's Dogfish Head Craft Brewery, an adventurous anthropologist and a cutting-edge brewer show us the beer they've concocted based on 2,700-year-old DNA found in drinking vessels from the funerary of the legendary King Midas.

Cutting, digging, picking, stripping, shaking, and raking--whatever the crop, there's a custom machine to harvest it. It all began with handpicking and today it's often one man and one machine harvesting hundreds of acres in a single day. The farmer may even get a little help from satellites. Far above the earth, high-resolution photography is giving the grower more opportunities to cut costs and maximize the harvest. From the debut of the sickle in ancient Egypt to McCormick's famous Reaper to the field of ergonomics that assists human harvesters, we'll dig into the past and future of the harvest.

In America's orchards and farm fields, the constant struggle between hand labor and mechanization has produced dozens of efficient and sometimes bizarre harvesting methods. We'll learn the secrets of the orchard manager and his ladder crew as they check fruit pressures and barometric readings. We'll visit California's largest fruit packing house and try to keep up with 10-fruit-per-second conveyors. Then we're off to the corn fields of Nebraska and the cranberry marshes of central Wisconsin. Finally, we'll go underground to the world's largest mushroom farm where the harvest takes place in limestone caverns that run some 150 miles. From fruit tree picking platforms to cranberry beaters and corn pickers, we constantly strive to speed the harvest.

From water and grain...to mash...still...vat...barrel and bottle--the distilling of alcoholic spirits is a big business and near-sacred religion. Its acolytes eye the color, swirl the glass, inhale the bouquet, sip, and then ponder their ambrosia. What's your pleasure? Bourbon, Scotch, Rum, Gin, Vodka, or Tequila? We trace the history of distilling from the one-man/one-still tradition to the Voldstead Act of 1920 that devastated American distilleries to the mega-sales and high-volume distillery of today.

It's an art. It's a science. It's a marriage of vapor and water. From the elite to the illegal, the banned, to the celebrated, the distillation of spirits is a 50 billion dollar a year business. We will visit brandy, liqueur, moonshine, and absinthe distilleries to see how this magic is done. A trip to the Christian Brothers Distillery in northern California will reveal the secrets of how brandy is made and in the Deep South we observe a working moonshine still. Then it's off to France, where we visit the Courvoisier Cognac distillery and at the Jade Absinthe Distillery we see how this controversial drink is made. Includes expert commentary and historical perspective given by Bon Appetit's Anthony Dias Blue.