The pristine waters off Vancouver Island produce some of the finest seafood in the world, including scallops, long a favorite of Chef Lynn. But harvesting them is work for strong young men, as she finds out the hard way.

These berries are a prairie treasure and every one in Saskatchewan and Alberta has a secret recipe for Saskatoon berry jam or pie that Lynn can't wait to taste.

In the highlands of Nevada, Lynn's longtime dream to live like a true cowgirl comes true. Here the special "Buckaroo" subculture will put Lynn to the test driving, corralling and branding.

Rice feeds the world but there is nothing pleasant about the way it's farmed, especially in the Mississippi heat and humidity. But Chef Lynn wants to see how it's done.

Most people think a pumpkin is a pumpkin and enjoy them on holidays. But in rural Illinois, they grow more than 50 varieties and Chef Lynn is anxious to showcase them in every course of her dinner.

Baked, Smoked, Grilled, fresh trout is one of Chef Lynn's favourites. But she never imagined she'd need to play hockey to find out how the locals enjoy it in Thornbury, Ontario.

Chef Lynn finds herself up a tree confronting her fear of heights once again. This time, she's fired on the job.

Chef Lynn travels to the artichoke capitol of North America to work with a third generation artichoke farmer. She even gets to try some artichoke muffins.

The Annapolis Valley is one of the best areas in Canada for growing fruit, especially apples. Chef Lynn travels there to harvest some of the oldest species of apples in Canada.

Summer sweet corn and seafood is a match made in heaven for Chef Lynn. So she's willing to do whatever it takes to harvest some of the finest in the country.

Watermelon says summer. But, as Chef Lynn discovers, harvesting them in the heat is tougher than a full workout at the gym with medicine balls.