From the Source

Katie visits a family farm in Bluffton, Georgia, that raises grassfed beef the way their great-grandparents did. She learns about regenerative agriculture, gets tips on butchering her favorite cuts and shares techniques for cooking the perfect steak.

Katie takes a trip to Brooklyn, New York, where she meets the owner of TART Vinegar. Together they transform unexpected ingredients into an array of complex flavors that are delicious whether they're on their own as vinegar or reimagined in a dessert.

Katie ventures north to visit Long Cove Sea Farm off the coast of Maine. Here, she enjoys sweet and savory oysters from the clear waters of Deer Isle and discovers innovative and environmentally friendly methods for raising her favorite bivalves.

The key to a great egg dish is to start with an excellent egg. Katie visits friends who produce pasture-raised eggs outside of Asheville, North Carolina to understand what makes their eggs rich and flavorful.

Katie meets one of her culinary heroes, Rancho Gordo's Steve Sando, in Napa Valley, California. Here, she harvests the jeweled legumes straight from the stalk and learns Steve's simple yet delicious method for preparing heirloom beans.

Katie visits Wild Boar Farms in Northern California and meets the owner, who breeds new and exotic tomato varieties. Katie learns the difference between commercially produced tomatoes and homegrown varieties and becomes a true tomato fan.

Katie visits Off the Land Farms in North Carolina to learn about muscadine grapes. With a desire to support and invest in the community, the owner threw himself into farming despite having no experience. Now he prepares to sell his first crop.

Katie visits American Miso Co. in western North Carolina and learns the art of traditional, handmade miso from the company’s miso masters. Then she harnesses the power of the fermented soy paste to add depth and flavor to weeknight dishes.