Jenn visits an organic grain farmer, a baker, and a whiskey maker to learn about the various uses of wheat.
Lentils are a popular Saskatchewan crop that's often shipped overseas. A farmer, a brewer and a chef are changing that.
Traditional foods that can be foraged or hunted have provided nourishment for the people on this land for thousands of years. Jenn learns about some of these ingredients and their uses.
Saskatchewan produces the second most honey in Canada. Jenn learns about bees, how to make mead from honey and how honey can be used to elevate a dish.
Cattle are an important part of the grasslands' ecosystem. Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.
Saskatchewan chanterelles, forest jewels, are sought by chefs everywhere. Three Saskatoon chefs take Jenn on a trip to the forest to forage for these unique mushrooms.
Jenn visits northern Saskatchewan to learn how to catch, clean, and cook walleye.
From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.
Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato based cocktail and a delectable meal starring the bright red fruit.
Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Rhubarb. The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
Saskatoon Berry. Synonymous with Saskatchewan, Saskatoon berries aren't just for pies as Jenn discovers unique uses of the fruit.
Garlic. Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.
Yeast. Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.
Wild Rice. Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.
Potato. From handmade perogies to samosas, Jenn learns different ways to cook with potatoes.
Jenn traces the humble egg´s journey from a local farm to the kitchen, where she makes two classic egg dishes.
Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regenerative agriculture.
Mined in Saskatchewan, salt is vital in the kitchen. Jenn learns how the magic ingredient can accentuate and elevate a dish.
Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.
Jenn visits a farm where they raise their birds on pasture and have an onsite butcher shop before learning how to prepare chicken in two very different ways.
In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used in both teas and food.
From seeing the pulses grown in the ground to being processed into a healthy and convenient snack and then turned into pasta, Jenn experience the many uses of chickpeas.
Lamb has a reputation only for fine dining but it is much more accessible than that. Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb.
Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples. Hardy rootstocks lead to tart and juicy apples that are delicious in pies.