Hook, Line & Dinner

Ben Sargent rolls into the heart of the Bayou, Breaux Bridge, Louisiana. He joins the local debate over farm-raised vs. wild-caught crawfish and then turns his attention to another Bayou staple, catfish.

Ben Sargent travels back in time from cosmopolitan Miami to rustic Everglades City, Florida, to check out spiny lobster, stone crabs and frogs.

Ben Sargent discovers the foundations for Charleston's current culinary renaissance is the region's rustic lowcountry cuisine, and he seeks out the freshest oysters, fish and blue crab.

Ben travels "South of the South" to the urban center of Louisiana -- New Orleans -- when the city's pulse is at its quickest during Mardi Gras.

Ben follows the footsteps of celebrated adventurers Lewis and Clark as he navigates the Columbia River with the Yakama Nation of Native Americans during their annual sturgeon catch.

Ben's visit to San Francisco is a seafood pilgrimage of sorts. After all, this is the place where the "locavore" movement got its name.

In Santa Barbara, CA, a greater number of restaurants like Brophy Brothers, Santa Barbara Shellfish Company and the Hungry Cat are part of a sustainable seafood program that is shifting consumption to more viable sources.

Ben works up his appetite in San Diego by lending local fisherman a hand during the annual sardine run, as well as diving for sea urchins and spiny lobster.