Pitchin' In

Baked, Smoked, Grilled, fresh trout is one of Chef Lynn’s favorites. But she never imagined she’d need to play hockey to find out how the locals enjoy it in Thornbury, Ontario.

Chef Lynn finds herself up a tree confronting her fear of heights once again. This time, she’s fired on the job!

Chef Lynn travels to the artichoke capitol of North America to work with a third generation artichoke farmer. She even gets to try some artichoke muffins.

The Annapolis Valley is one of the best areas in Canada for growing fruit, especially apples. Chef Lynn travels there to harvest some of the oldest species of apples in Canada.

Watermelon says summer. But , as Chef Lynn discovers, harvesting them in the heat is tougher than a full workout at the gym with medicine balls...

Summer sweet corn and seafood is a match made in heaven for Chef Lynn. So she’s willing to do whatever it takes to harvest some of the finest in the country.

Chef Lynn is on a mission to prove that you can use sweet potatoes in more than pies and sweet side dishes. So, she travels to Tennessee where some of the best are grown...

Plump, juicy strawberries grow low to the ground, so Chef Lynn finds out it’s back breaking work to harvest the best. But these gorgeous berries inspire her to create a mouth-watering brunch...

The sweetest, most prized onion of all is the Vidalia, and Chef Lynn is willing to suffer to harvest them for the perfect French onion soup...

A lot of people think pheasant is fancy, but in Southern, Alberta, lots of folks grow up eating it. Chef Lynn finds out how tough and sneaky they are to catch...

Chinook salmon is prized for its meaty and rich flesh. Now it’s being farmed sustainably on Vancouver Island. But it’s a wet and cold business, as Chef Lynn finds out!..

Chef Lynn gets one-on-one with free run pasture raised hens and discovers there is no turning back once she experiences how superior their eggs are for cooking and baking...

Plentiful and native to The Great Lakes, whitefish is caught in Georgian Bay right into the winter, when Chef Lynn decides she’s brave enough to endure the job...

In this episode, Chef Lynn heads off to fish one of her favourite fishes, West Coast Halibut at Eagle Pointe Lodge.