Most eggs look identical to one another, leaving us highly-dependent on the egg carton to differentiate between the supermarket’s many options. In an effort to examine the claims found on the label, host Jon Steinman comes across some startling and unexpected truths, and becomes motivated to seek out alternatives to store-bought eggs. Featuring chef Blaine Wetzel of The Willows Inn, Lummi Island, Washington.
Half of the garlic consumed in North America is grown in China and of the garlic grown here, more than 90% comes from California. How does this reliance on imported garlic and centralized production impact local economies, farmers and food culture? Garlic is a symbolic marker of how we can all inspire more vibrant food culture in our communities. Featuring chef Michael Anthony of New York City’s Gramercy Tavern.
Research is demonstrating how one of our most important staple foods has been losing its nutritional value and flavour for decades. Breeders, farmers, bakers, chefs and eaters are now coming together to reverse this trend and cultivate local wheat economies. Featuring chef John Sundstrom of Lark, a pioneer farm-to-table restaurant in Seattle.
Commercial tomato production in North America has strategically evolved to accommodate our appetite for fresh tomatoes 365 days a year. What are the impacts of these demands and how might we foster more personal relationships with this iconic food? Featuring chef Mark Picone of the Canadian Food and Wine Institute at Niagara College.
From flower to plate, the story of how pure honey ends up in a jar is an awe-inspiring reminder of the work of the honeybee and the ecological relationships we are all a part of. There are, however, many options of honey to choose from and consumers might want to question whether what’s on the label is what’s really in the jar. Featuring pastry chef Heather Carlucci, formerly of PRINT, a farm-to-table restaurant in New York City’s Hell’s Kitchen neighborhood.
The vast majority of pork production in North America takes place behind closed doors. From birth to slaughter, an industrially raised hog never sees the light of day. Host Jon Steinman embarks on a journey to find out what the most suitable conditions are for a hog to express its instinctual behaviors. Along the way, he discovers startling differences in the quality of pork available to North Americans. Featuring Michael Stadtlander of Eigensinn Farm, Grey County, Ontario.