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Danielle teams up with the one and only Brad Leone, host of the hit series, It’s Alive, to catch blue crabs and dig for clams in his home state of Connecticut. For thousands of years crabs and shellfish have been an invaluable food resource, and today they’re a celebrated symbol of this region's connection to the ocean. From there, Danielle visits Dan Meiser at the incredibly beautiful Stone Acre Farms to gather seasonal vegetables. They put together a celebratory meal using some of the best ingredients that the East Coast has to offer during the summer.

Danielle joins chef Michael Hunter, a renowned restaurateur and author, and MeatEater’s Ryan Callaghan for some Spring turkey hunting and foraging in Tennessee. Ever since cooking her first wild turkey, she’s been fascinated by the distinctive characteristics that set them apart from the butterballs at the grocery store.

Danielle meets up with our very own chef Kevin Gillespie in his hometown of Atlanta. With Durrell Smith of Gun Dog Notebook as their guide, they get to experience the rare flush of wild quail in Georgia, and learn how this native species is so deeply rooted into the culture of this state. After a proper old-fashioned, Danielle cooks alongside Kevin at his restaurant, Revival. They break bread with family and friends and enjoy southern cooking at it’s finest.

Danielle is excited to meet Liwei Liao, the owner of Joint Eatery, the only commercial dry aged fish market in the US. They go offshore fishing around the Catalina Islands so she can learn his process of handling fish from the beginning to the end. This episode provides an inside look at a true ocean to table experience, explains why fresh isn’t always better, and shows how dry aging creates a more sustainable future in commercial seafood markets.

Danielle travels to the Florida Keys to meet with chef Bri Van Scotter. Bri has a deep love for the ocean and spearfishing, but the experience is totally new for Danielle. She takes on the challenge and joins Bri in free diving for spiny lobsters. They let regional influences inspire their meal and cook the lobsters a few different ways.