Katie experiences a first-hand lesson in sustainable fishing methods.
Katie learns the process of making one of her favorite ingredients: cheese.
Katie overcomes her dislike of insects to learn more about bees and honey.
Katie explores varieties of locally sourced rice to use in her cooking.
Katie learns about heirloom and feral apples at a century-old orchard.
Katie explores the origins of corn and its ties to indigenous cultures.
Katie visits French Bread Chocolates in Ashville NC to gain a deeper understanding of how chocolate is sourced & processed, and bakes her husband, Felix, a chocolate torte.
Katie visits Durant Olive Mill in Oregon to learn how olive oil is processed; she harvests olives & helps make a batch of olive oil, gaining a better understanding & appreciation of how different olives produce distinct flavors.
Katie explores the history of locally milled flour in North Carolina.
Katie learns about the challenges of truffle cultivation in America.
Katie visits Oregon to learn how to harvest salt and highlight its taste.
Katie learns about the many flavor profiles of maple syrup in Rodman, NY.
Katie visits South Carolina to learn the process of whole hog barbecue.
Katie learns how a New York farm brings specialty mushrooms to market.
Katie visits a kelp farm in Maine to learn about its delicious versatility.
Katie learns about grassfed cattle in Bluffton, Georgia.
Katie treats her taste buds to small batch vinegar in Brooklyn, New York
Katie harvests locally grown sustainable seafood off the coast of Maine
Katie visits the source of her favorite North Carolina pasture-raised eggs.
Katie nerds out over Rancho Gordo's heirloom beans in California.
Katie tastes exotic tomatoes at Wild Boar Farms in California.
Katie digs into muscadine grapes at Off the Land Farms in North Carolina.
Katie learns the art of making miso in western North Carolina
