Chef Lynn picks one of America’s top heritage hog farmers, down in Dixie, Georgia, to explore what it takes to raise the perfect pig. It’s nasty and dirty work that has Lynn shoveling poop and chasing cows.

Pitchin' In

Pigs

Most people think cranberries are just for holiday meals or maybe for juice to make cocktails, but Chef Lynn wants to see how many ways she can use them in an autumn brunch for her hosts in Freetown, Massachusetts.

Cranberries

Chef Lynn signs up as First Mate on a shrimp boat off the coast of Newport, Oregon, but she doesn’t realize the deal means she has to bunk in overnight with the guys until the crew hauls their quota of shrimp.

Shrimp

Chef Lynn is blown away by the scenery in British Columbia’s Fraser Valley but she’s over the moon when she tastes the local artisanal goat cheese. She needs to know how its produced from start to finish and is put to work milking and feeding goats.

Goat’s Cheese

Almost all the turkey eaten in North America is genetically modified, but a small group of farmers in Tampa, Kansas are reviving Heritage turkey. Chef Lynn pays them a visit and is pushed beyond her limits.

Turkey

Chef Lynn wants more than anything else to live the Cajun life for a day. She gets herself invited to go crawfishing in Raine, Louisiana where she battles the bugs and the muddy ponds.

Crawfish

Chef Lynn gets pelted by olives raining down from trees in Corning, California, when she attempts to live the life of an olive farmer. But when she visits a local monastery where wine is produced, the joke is on her.

Olives

Farming oysters is a filthy dirty job, but Chef Lynn thinks it will be an easy assignment. She quickly finds out that she’s bitten off way more than she can chew, and her host in Cambridge, Maryland has no patience for her whining.

Oysters

Most people don’t think about all the work that goes into a glass of orange juice. Chef Lynn visits the oldest organic citrus farm in Crescent City, Florida with a mission to highlight oranges and tangelos in every course of a meal.

Oranges

Pluto

Harvesting scallops is work for strong young men, and Lynn finds out the hard way.

Scallops

The iconic Canadian ingredient is relegated to dessert and breakfast. Lynn has never seen it harvested and is anxious to experiment with it in savory dishes.

Maple Syrup

This Middle Eastern delicacy is harvested under the hot California sun which proves to be the biggest obstacle for Chef Lynn to getting her hands on some of the finest figs she’s ever seen.

Figs

Recently, a group of Ontario farmers have become some of the only farmers outside of Italy to raise Water Buffalo for their prized milk, and a local creamery is making it into Buffalo Mozzarella.

Buffalo Mozzarella

The king of Canadian freshwater fish and the star of many of Lynn’s menus, pickerel is tough to fish commercially—as Lynn will find out, and its delicate flesh needs a light touch!

Pickerel

Chef Lynn will be challenged like never before by these stubborn and cranky birds.

Duck

For a few weeks early every summer, Central Michigan goes nuts for Asparagus.

Asparagus

Peaches are summer and when they are good they are great. But they grow in hot, dry climates and harvesting them is a sticky mess.

Peaches

Fishing for the abundant Florida yellow snapper holds some major challenges for our intrepid chef.

Yellow Snapper

These berries are a prairie treasure and everyone in Saskatchewan and Alberta has a secret recipe for Saskatoon berry jam or pie that Lynn can’t wait to taste.

Saskatoon Berries

Rice feeds the world but there is nothing pleasant about the way it’s farmed, especially in the Mississippi heat and humidity.

Rice

Most people just use pumpkin during holidays, but Lynn is anxious to showcase them in every course of her dinner.

Pumpkin

Lynn Crawford is doing the unthinkable. After a 24-year career as a five-star, high profile chef, she is leaving her post as Executive Chef at the Four Seasons Hotel Manhattan for the ultimate gastronomic adventure.

Scallops

Full Episodes

Season 3, 12 episodes