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Joel visits the shores of Lake Champlain in Vermont where he reunites with mentor Sally Hiebert; after receiving a lesson in the art of cheddaring and digging in the dirt, Joel and Sally must use squash guts and whey to create a gourmet dinner menu.

Scraps: Parts Uneaten

Shelburne, Vermont

In Boston, Joel joins forces with chef Jamie Bissonnette who is salty about food waste; after sourcing some fish heads at a fisherman's wharf and stale beer at a brewery, the two chefs attempt to turn these ingredients into an unforgettable meal.

Boston, Massachusetts

Joel lands in Connecticut to meet up with celebrated chef Jacques Pepin; they spend the day at the beach and in orchards gathering scraps and using them to create a dinner menu featuring recipes made from things like fish bait and crushed fruit.

Madison, Connecticut

Joel gallops into Louisville, Ky., to pair up with chef Anthony Lamas to create a menu with scraps; their search for ingredients takes them to a watermelon farm and an ice cream shop; Joel and Anthony create a new version of southern barbecue.

Louisville, Kentucky

In Nashville, Tenn., Joel teams up with chef Tandy Wilson to create a menu with food usually tossed in the trash; the chefs travel outside the city to pastures and rolling hills where they source slimy chicken hearts, livers and gizzards.

Nashville, Tennessee

In Detroit, Joel joins forces with celebrity chef Max Hardy to come up with a dinner using ingredients most cooks toss in the trash; the chefs head to an urban farms, learning how these agriculture centers are creating local sustainable food systems.

Detroit, Michigan

Joel invites friends to an epic Thanksgiving weekend in Vermont; they demonstrate how to cook for the entire weekend and how to avoid any food waste from hitting the trash.

Thanksgiving Special

Joel is back in San Francisco where he teams up with Bon Appetit senior editor Andy Baraghani; after scouring the Bay Area for imperfect produce, Joel and Andy attempt to transform the rejected fruits and vegetables into a gourmet meal.

San Francisco, California

In Chicago, Joel meets up with Michelin-rated chef Beverly Kim to create a dinner menu featuring ingredients that usually wind up in the trash.

Chicago, Illinois

In Los Angeles, Joel Gamoran teams up with fellow food waste warrior Brooke Williamson to reinvent the fish taco using ingredients usually tossed in the trash; they try to recruit Los Angeles residents into their movement.

Los Angeles, California

In Montana, chef Joel Gamoran teams up with food waste champion Eduardo Garcia to make a better version of an iconic cowboy dish using ingredients usually thrown in the trash; they recruit ranchers into the food waste movement.

Bozeman, Montana

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Cooking in unexpected places, using the most out-of-the-box ingredients: food waste and scraps.

S2 E3 | Chicago, Illinois