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Jenn Sharp collaborates with Saskatchewan's finest culinary talents; a captivating journey unfolds as locally sourced ingredients from the province's fields find their way onto plates.
S2, EP5 "Rhubarb"
The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.
S1, EP1 "Wheat"
Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.
S1, EP2 "Lentils"
Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.
S1, EP3 "Ohtâpamihowin"
Examine how traditional foods that can be foraged or hunted have provided nourishment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.
S4, EP6 "Apple"
Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.
S4, EP5 "Lamb"
Lamb has a reputation only for fine dining, but it is much more accessible than that; Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb.
