Pitchin' In

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 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.

Almost all snapper is overfished, but Florida yellow snapper is abundant and sustainably harvested with a delicious buttery flesh and flavour. It's considered one of the finest fish in the world and fishing for it holds some major challenges for our intrepid chef.

In the highlands of Nevada, Lynn's longtime dream to live like a true cowgirl comes true. Here the special "Buckaroo" subculture will put Lynn to the test driving, corralling and branding.

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!

For a few weeks early every summer, Central Michigan goes nuts for Asparagus. The area's sandy soil makes it ideal for this delicious vegetable. But the locals do more than celebrate it; they revere it-and even crown a local Mrs. Asparagus at a pageant. Will it be Chef Lynn?

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.

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.

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.

One of the most savoury and flavourful meats, but, wow, stinky as all get out. Chef Lynn will be challenged like never before by these stubborn and cranky birds.

Rice feeds the world but there is nothing pleasant about the way it's farmed, especially in the Mississippi heat and humidity. But Chef Lynn wants to see how it's done.

The pristine waters off Vancouver Island produce some of the finest seafood in the world, including scallops, long a favorite of Chef Lynn. But harvesting them is work for strong young men, as she finds out the hard way.

Most people think a pumpkin is a pumpkin and enjoy them on holidays. But in rural Illinois, they grow more than 50 varieties and Chef Lynn is anxious to showcase them in every course of her dinner.