Steve and Ryan Callaghan meet with Kimi Werner and Danny Bolton on the Big Island to dive in the deep blue for Mahi Mahi and Wahoo.

Danielle visits the Pacific Northwest to learn about the elusive truffle and their importance to the forest. She forages for wild, native truffles with Alana of Truffle Dog Company and visits Cartwright Trufferie to explore cultivated Perigord truffles. What’s fascinating about this fungi is their...

Steve and Ryan Callaghan hunt for wild hogs and feral sheep with Danny Bolton.

As an avid gardener, Danielle is eager to grow a new variety of legumes and seeks expert advice from Misty Newcomb. In this episode, Danielle and Misty uncover the importance of seed saving and seed diversity. By understanding the significance of the purple hull pea in the South, they learn how...

Steve and Greg Fonts spearfish for red snapper, cobia, and triple tail off oil rigs in the Gulf Coast.

After years of only cooking with the protein she hunts, Danielle is ready to expand her diet and buy farmed meat again. She visits White Oak Pastures in Bluffton, Georgia to learn about regenerative farming. She discovers how this farming practice captures carbon, benefits our soil, increases...

Steve and Karl Malcolm explore the Gila Wilderness while hunting for wild turkeys.

With Kimi Werner as her guide, Danielle travels to Maui to explore the diversity of ingredients, both on land and in the sea. Food is deeply rooted in Hawaiian culture and traditions, and the key to its success lies in the stewardship of the land and ocean. Together they forage for fruit to cook...

Kimi Werner certainly knows her way around a kitchen, and when it comes to anything seafood she is an absolute pro. But even pros can still learn something new on occasion and Kevin wants to share a method of preparing octopus with Kimi that he learned from a fellow chef, who is famous for his...