Pitchin' In

Chef Lynn is invited to go lobster fishing in Westport, Nova Scotia on The Bay of Fundy, where some of the finest lobster in the world is caught. It's backbreaking work and Lynn is completely out of her element.

Chef Lynn picks one of America's top heritage hog farmers, down in Dixie, Georgia, to explore what it takes to raise the perfect pig. It's nasty and dirty work that has Lynn shovelling poop and chasing sows.

Most people think cranberries are just for holiday meals or maybe for juice to make cocktails, but Chef Lynn wants to see how many ways she can use them in an autumn brunch for her hosts in Freetown, Massachusetts.

Chef Lynn has long been a fan of Ontario-raised lamb but has never seen a lamb or sheep up close. She also has no idea of the brute strength required to shear a sheep or trim their toenails - and finds out the hard way.

Chef Lynn signs up as First Mate on a shrimp boat off the coast of Newport, Oregon, but she doesn't realize the deal means she has to bunk in overnight with the guys until the crew hauls their quota of shrimp.

Chef Lynn is blown away by the scenery in British Columbia's Fraser Valley, but she's over the moon when she tastes the local artisanal goat cheese. She needs to know how it's produced - from start to finish - and is put to work milking and feeding goats.

Almost all the turkey eaten in North America is genetically modified, but a small group of farmers in Tampa, Kansas are reviving Heritage turkey. Chef Lynn pays them a visit and is pushed beyond her limits. She's humiliated and embarrassed and then tries to regain her hosts' respect by preparing them a Thanksgiving-style dinner like they've never had before.

Chef Lynn didn't sign up for scaling cliffs in the pouring rain or crawling around on the muddy forest floor, but to get the finest and most interesting mushrooms, she's certainly put to the test. Her hosts in Newport, Oregon forage and grow specialty mushrooms that take centre stage in a spectacular meal.

Chef Lynn wants more than anything else to live the Cajun life for a day. She gets herself invited to go craw fishing in Raine, Louisiana where she battles the bugs and the muddy ponds - but her biggest obstacle fitting in turns out to be figuring out how to cook for the locals, who hate vegetables.

Farming oysters is a filthy dirty job, but Chef Lynn thinks it will be an easy assignment. She quickly finds out that she's bitten off more than she can chew, and her host in Cambridge, Maryland has no patience for her whining.

Chef Lynn gets pelted by olives raining down from trees in Corning, California, when she attempts to live the life of an olive farmer. But when she visits a local monastery where wine is produced, the joke is on her.

Most people don't think about all the work that goes into a glass of orange juice. Chef Lynn visits the oldest organic citrus farm in Crescent City, Florida with a mission to highlight oranges and tangelos in every course of a meal. To make sure her dinner is pitch perfect, Lynn also confronts her fear of bees to harvest some orange-blossom honey.

There are hundreds of varieties of heirloom tomatoes -- one of Chef Lynn's all-time favourite ingredients. She visits a farm in one of the most southern points in the continental United States, Homestead, Florida, to work with as many types of heirloom tomatoes as possible. She then gets elbow-deep in compost on a farm that grows avocados and micro-greens.