Pitchin' In
Lynn Crawford is doing the unthinkable. After a 24-year career as a five-star, high profile chef, she is leaving her post as Executive Chef at the Four Seasons Hotel Manhattan for the ultimate gastronomic adventure.
Lobster
Chef Lynn goes lobster fishing in the Bay of Fundy, where the world's finest lobsters are caught.
Pigs
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 shoveling poop and chasing cows.
Cranberries
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.
Lamb
Lynn visits an Ontatio lamb farm and learns the ropes.
Shrimp
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.
Goat’s Cheese
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 its produced from start to finish and is put to work milking and feeding goats.
Turkey
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.
Mushrooms
Harvesting mushrooms proves to be a challenge well worth the reward.
Crawfish
Chef Lynn wants more than anything else to live the Cajun life for a day. She gets herself invited to go crawfishing in Raine, Louisiana where she battles the bugs and the muddy ponds.
Olives
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.
Oysters
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 way more than she can chew, and her host in Cambridge, Maryland has no patience for her whining.
Oranges
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.
Tomatoes
Lynn is blown away by the varieties of heirloom tomatoes in Homestead, Florida.
