Flat Out Food

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

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.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.

Jenn visits a farm where they raise their birds on pasture and have an onsite butcher shop before learning how to prepare chicken in two very different ways.

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

Synonymous with Saskatchewan, saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

Synonymous with Saskatchewan, Saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regenerative agriculture.

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

Jenn visits a farm where they raise their birds on pasture and have an onsite butcher shop before learning how to prepare chicken in two very different ways.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.