Wild and Whole Sourced - 2 ª Season

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 with, showcase sustainable fishing opportunities, and plant the sacred Kalo plant on a historical, regenerative farm.

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 biodiversity, and can even improve habitat for the game and fish we pursue. She helps to butcher the flank and skirt steak from a cow and cooks a delicious meal over an open fire for the Harris family.

As an avid gardener, Danielle, is eager to grow a new variety of legumes and seeks expert advice from Misty Newcomb. 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 seeds represent our past, provide hope for the future, and are a link to our local community. Together, they prepare the purple hull pea in a traditional Southern recipe, but also find interesting new ways of working with the legume.

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 unique aroma and the way it changes your perception of taste in common ingredients. Danielle and Simon cook with truffles in a variety of ways. Inspired by her trip, she takes what she learned back home to Texas and applies it to other common mushrooms.