Chef Lynn is invited to go lobster fishing in Westport, Nova Scotia on The Bay of Fundy, where some of the finest lobster in the world is caught. It's backbreaking work and Lynn is completely out of her element.

Most people think cranberries are just for holiday meals or maybe for juice to make cocktails, but Chef Lynn wants to see how many ways she can use them in an autumn brunch for her hosts in Freetown, Massachusetts.

Chef Lynn has long been a fan of Ontario-raised lamb but has never seen a lamb or sheep up close. She also has no idea of the brute strength required to shear a sheep or trim their toenails - and finds out the hard way.

Chef Lynn signs up as First Mate on a shrimp boat off the coast of Newport, Oregon, but she doesn't realize the deal means she has to bunk in overnight with the guys until the crew hauls their quota of shrimp.

Chef Lynn is blown away by the scenery in British Columbia's Fraser Valley, but she's over the moon when she tastes the local artisanal goat cheese. She needs to know how it's produced - from start to finish - and is put to work milking and feeding goats.