From the Source

Inspired by a favorite seafood restaurant in Spain, Katie accompanies a commercial fishing vessel to experience sustainable fishing methods first-hand and to learn how the seafood she loves ends up on her plate.

Katie visits a local cheesemaker to experience the process of transforming milk into many varieties of one of her favorite ingredients. She is surprised to discover that flavor creation in cheese begins much earlier in the process than she expected.

Inspired by her late friend's memory and legacy as a chef and beekeeper, Katie overcomes her dislike of insects to visit a local beekeeper to learn more about bees and how honey is created.

Rice is a key ingredient in Spanish cuisine and in Katie's restaurants. Wanting to source rice locally, she turns to neighbors who are growing an heirloom Hmong sticky rice and a friend who tests crop varieties for their suitability to the local climate.

Katie visits a century-old apple orchard to taste, test and harvest the many varieties of heirloom and feral apples. No two feral trees are alike, and Katie learns the key to a perfect apple pie.

Katie explores the origins of corn as an important and often secret ingredient in many foods. She turns to friends from the Eastern Band of Cherokee Indians to learn about corn's ties to indigenous cultures and how they cook with it.