Peach mustard for fennel-rubbed pig; mixed charcuterie and raw vegetables; duck rillettes.

Trout fly-fishing; whole roasted lamb on a spit.

Charcoal oysters; fish stew served over rice and vegetables.

Foraging for seaweed near Bodega Bay, Calif.; steamed halibut and bone marrow and aged cheddar cheese with crudite.

Thai-style deviled eggs with crab mayo and sauerkraut; Maryland blue crab feast; Smith Island cake.

Searching for ingredients at a Californian coffee roaster and Catalina Offshore; salad with grilled local sardines; chicken mole.

Joe and Katy Kindred, owners of Kindred restaurant in Davidson, N.C.; NoDa Brewing Co.; Newtown Farm; North Carolina oysters and shrimp roll; pasta and clams; strawberry shortcake.

South Carolina plantation produces vegetables and rye; sustainable foods; short rib and conch stew with southern grits; roast pig with heritage greens and vegetables.

Sub Rosa Bakery specializes in traditional bread making; harvesting oysters; barbecue oyster fest; lamb and oyster stew.

Outstanding in the Field, a visiting chef-based farm to table dinner experience; guest chef Oliver Ridgeway.

A classic Montana barbecue; harvesting honey; raising real Angus beef; chuck wagon dinner featuring Montana beef.

Chapel Hill Creamery; Eco-Farm; grilled country pork ribs with rhubarb relish; warm kale salad with radishes, eggs and a bacon dressing; grilled Bibb lettuce with mozzarella and preserved lemon and spring onion dressing.

Mixed smoked fish platter; smoked salmon and blue catfish with marinated spring vegetables.