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Season 2
Katie visits French Bread Chocolates in Ashville NC to gain a deeper understanding of how chocolate is sourced & processed, and bakes her husband, Felix, a chocolate torte.
Katie visits French Bread Chocolates in Ashville NC to gain a deeper understanding of how chocolate is sourced & processed, and bakes her husband, Felix, a chocolate torte.
Katie visits Durant Olive Mill in Oregon to learn how olive oil is processed; she harvests olives & helps make a batch of olive oil, gaining a better understanding & appreciation of how different olives produce distinct flavors.
Katie visits Durant Olive Mill in Oregon to learn how olive oil is processed; she harvests olives & helps make a batch of olive oil, gaining a better understanding & appreciation of how different olives produce distinct flavors.
Katie explores the history of locally milled flour in North Carolina.
Katie explores the history of locally milled flour in North Carolina.
Katie learns about the challenges of truffle cultivation in America.
Katie learns about the challenges of truffle cultivation in America.
Katie visits Oregon to learn how to harvest salt and highlight its taste.
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 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 visits South Carolina to learn the process of whole hog barbecue.
Katie learns how a New York farm brings specialty mushrooms to market.
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.
Katie visits a kelp farm in Maine to learn about its delicious versatility.
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