Flat Out Food
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21:34Mined in Saskatchewan, salt is vital in the kitchen. Jenn learns how the 'magic' ingredient can accentuate and elevate a dish.
21:34Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regenerative agriculture.
21:34Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.
21:34From handmade perogies to samosas, Jenn learns different ways to cook with potatoes.
21:34Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.
21:33Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.
21:34Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.
21:34Synonymous with Saskatchewan, saskatoon berries aren't just for pies as Jenn discovers unique uses for the fruit.
Season 2
21:38
21:38The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
21:38Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
21:38Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato based cocktail and a delectable meal starring the bright red fruit.
21:38From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn Sharp experiences it all while learning about milk's many uses.
21:37Jenn Sharp visits northern Saskatchewan to learn how to catch, clean, and cook walleye - a freshwater fish in the perch family.
Season 1 21:38
21:38Saskatchewan chanterelles known as 'forest jewels' are sought by chefs everywhere. Three Saskatoon chefs take Jenn on a trip to the forest to forage for these unique mushrooms.
21:38Cattle are an important part of the grassland's ecosystem. Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.
21:38Saskatchewan produces the second-most amount of honey in Canada. Jenn learns about bees, how to make mead from honey and how honey can be used to elevate a dish.
21:38Traditional foods that can be foraged or hunted have provided nourishment for the people of Ohtapamihowin for thousands of years. Jenn learns about some of these ingredients and their uses.
21:38
Jenn discovers how lentils are a popular Saskatchewan crop that's often just shipped overseas. A farmer, a brewer and a chef are changing that for the better.
21:38Jenn visits an organic grain farmer, a baker, and a whiskey maker to learn about the various uses of wheat.