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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.
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.
S4, EP6 "Apple"
Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.
S1, EP1 "Wheat"
Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.
S4, EP4 "Chickpea"
From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.
S4, EP3 "Foraged"
In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.
