From Cornfield to Corn Chip

In this episode, Brett travels to a farm near Champaign, Illinois, in search of the secret to making great-tasting corn chips. He learns how food-grade white corn is grown and how safety and sustainability play a big role in the process.

Ape-ricot or App-ricot?

Brett learns how apricots are grown and harvested in this episode. He tours a beautiful orchard in Patterson, California, the apricot capital of the world, to discover the challenges of growing this unique fruit.

Happy Cow, Happy Steak

What’s the secret to a great-tasting steak? Brett goes to a cattle ranch in Cadiz, Kentucky, to find the answer. He learns that happy cows—not grill mastery—are why his steaks taste so good.

Sustainably Delicious

Brett visits California’s Wente Vineyard – the oldest, continuously operated, family-owned vineyard in America – to discover that their keys to longevity are sustainable practices and progressive land and water management.

What’s a Canola?

Brett finds himself in Alberta, Canada, where lush yellow fields of flowering canola spread to the horizon. He finds out how Canadian canola farmers rely on innovative technology and sustainability best practices to keep their land healthy for future generations.

Comfy Cotton

In the sprawling fields of West Texas, Brett discovers that the cotton in his shirt is not only comfortable it’s also traceable. Third- and fourth-generation farmers tell him how they grow and harvest cotton and explain why water management is so vital in this dry region.

Cranberry Myths Busted

Brett travels to Wisconsin in this episode to learn that a lot of what we think we know about growing cranberries is wrong. A father-daughter duo sets him straight on this mysterious superfood, explaining the process from bog to bowl.