Season 2

Katie explores a cocoa bean's journey from sourcing to processed chocolate.

Katie visits Oregon's Durant Olive Mill to see how olive oil is processed.

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.