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

Baked, Smoked, Grilled, fresh trout is one of Chef Lynn’s favorites. But she never imagined she’d need to play hockey to find out how the locals enjoy it in Thornbury, Ontario.

Trout

Chef Lynn travels to the artichoke capital of North America to work with a third-generation artichoke farmer. She even gets to try some artichoke muffins.

Artichokes

The Annapolis Valley is one of the best areas in Canada for growing fruit, especially apples. Chef Lynn travels there to harvest some of the oldest species of apples in Canada.

Apples

Summer-sweet corn and seafood is a match made in heaven for Chef Lynn. So she’s willing to do whatever it takes to harvest some of the finest in the country.

Sweet Corn

Watermelon says summer. But, as Chef Lynn discovers, harvesting them in the heat is tougher than a full workout at the gym with medicine balls…

Watermelon

Chef Lynn is on a mission to prove that you can use sweet potatoes in more than pies and sweet side dishes. So, she travels to Tennessee where some of the best are grown…

Sweet Potato

Plump, juicy strawberries grow low to the ground, so Chef Lynn finds out it’s back-breaking work to harvest the best. But these gorgeous berries inspire her to create a mouth-watering brunch…

Strawberries

The sweetest, most prized onion of all is the Vidalia, and Chef Lynn is willing to suffer to harvest them for the perfect French onion soup…

Onions

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.

Trout

Full Episodes

Season 4, 8 episodes