Pitchin' In

The iconic Canadian ingredient is relegated to desert and breakfast. Lynn has never seen it harvested and is anxious to experiment with it in savory dishes.

This Middle Eastern delicacy is harvested under the hot California sun which proves to be the biggest obstacle for Chef Lynn getting her hands on some of the finest figs she’s ever seen.

Recently, a group of Ontario farmers have become some of the only farmers outside of Italy to raise Water Buffalo for their prized milk, and a local creamery is making it into Buffalo Mozzarella. Lynn is delighted to work with this ingredient, but intrigued to find out more about these charismatic animals.

The king of Canadian freshwater fish and the star of many of Lynn’s menus, pickerel is tough to fish commercially—as Lynn will find out, and its delicate flesh needs a light touch!

Chef Lynn will be challenged like never before by these stubborn and cranky birds.

For a few weeks early every summer, Central Michigan goes nuts for Asparagus.

Peaches are summer and when they are good they are great. But they grow in hot, dry climates and harvesting them is a sticky mess.

Fishing for the abundant Florida yellow snapper holds some major challenges for our intrepid chef.

These berries are a prairie treasure and every one in Saskatchewan and Alberta has a secret recipe for Saskatoon berry jam or pie that Lynn can’t wait to taste.

Harvesting scallops is work for strong young men, and Lynn finds out the hard way.

Rice feeds the world but there is nothing pleasant about the way it’s farmed, especially in the Mississippi heat and humidity.

In the highlands of Nevada, Lynn’s longtime dream to live like a true cowgirl comes true.

Most people just use pumpkin during holidays, but Lynn is anxious to showcase them in every course of her dinner.