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Katie discovers the art of making miso in western North Carolina.

From the Source

Miso

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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; he now prepares to sell his first crop.

Grapes

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

Tomatoes

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.

Beans

Katie visits friends who produce pasture-raised eggs outside of Asheville, North Carolina to understand what makes their eggs rich and flavorful.

Eggs

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.

Oysters

Katie takes a trip to Brooklyn, New York, to meet 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.

Vinegar

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 cuts, and shares techniques for cooking the perfect steak.

Beef

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Award-winning chef and restaurateur Katie Button explores the origins and stories behind different delicious ingredients; she also shares her knowledge of cooking techniques to inspire others to be more curious, creative and joyful cooks.

S3 E7 | Grapes