TV-G
2021
3 Seasons
Food & Home
Cooking
From the Source
: Chef Katie Button explores the stories behind delicious ingredients and shares her knowledge of cooking techniques to inspire our approach to food.
Plans start at $9.99/month.
1. Seafood
Katie experiences a first-hand lesson in sustainable fishing methods to learn ho...
2. Cheese
Katie visits a local cheesemaker to experience the process of transforming milk ...
3. Honey
Katie overcomes her dislike of insects to visit a local beekeeper to learn more ...
4. Rice
Katie explores varieties of locally sourced rice to use in her cooking and resta...
5. Apples
Katie visits a century-old apple orchard to learn about the many varieties and p...
6. Corn
Katie visits friends from the Eastern Band of Cherokee Indians to learn more abo...
Chocolate
Katie visits bean-to-bar specialist French Broad Chocolates in Asheville, NC, to gain a deeper understanding of how chocolate is sourced and processed. Inspired by her visit, Katie bakes her husband, Félix, his favorite dessert: a chocolate torte.
Olive Oil
Katie visits Durant Olive Mill in Oregon to learn how olive oil is processed. She harvests olives and helps make a batch of olive oil, gaining a better understanding and appreciation of how different olives produce distinct flavors.
Flour
To better understand why flour is often viewed as a basic component rather than a star ingredient, Katie visits a local flour mill in western North Carolina and learns that flavors come from regional grains milled using traditional methods.
Truffles
To better understand why truffles are challenging to source in America and whether there's a solution, Katie visits a truffle farmer and a university researcher in North Carolina who are working together to advance domestic truffle cultivation.
Salt
Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested. She then prepares a meal that showcases the many properties of salt, gaining an appreciation for this naturally processed ingredient.
Maple Syrup
Katie thought maple syrup only had one flavor note until she visited Zoar Tapatree, a small-batch maple syrup farm in Rodman, NY. Sourced from trees across 400 acres, they ensure every batch of their maple syrup has a unique flavor profile.
Pork
Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue. She gains an understanding of not only sustainable pig farming but how this style of barbecuing is rooted in the Black experience in America.
Mushrooms
Katie is inspired to explore mushrooms beyond the standard supermarket. She visits specialty mushroom producer Smallhold in New York City and is introduced to their diverse world of mushrooms and their unique methods of bringing mushrooms to market.
Kelp
Katie always viewed kelp as a seaweed to avoid while swimming. However, she visits Atlantic Sea Farms in Maine and discovers how versatile and delicious kelp is and how kelp farming can positively impact the environment.
Beef
Katie visits a family farm in Bluffton, Georgia, that raises grassfed beef the way their great-grandparents did. She learns about regenerative agriculture, gets tips on butchering her favorite cuts and shares techniques for cooking the perfect steak.
Vinegar
Katie takes a trip to Brooklyn, New York, where she meets the owner of TART Vinegar. Together they transform unexpected ingredients into an array of complex flavors that are delicious whether they're on their own as vinegar or reimagined in a dessert.
Oysters
Katie ventures north to visit Long Cove Sea Farm off the coast of Maine. Here, she enjoys sweet and savory oysters from the clear waters of Deer Isle and discovers innovative and environmentally friendly methods for raising her favorite bivalves.
Eggs
The key to a great egg dish is to start with an excellent egg. Katie visits friends who produce pasture-raised eggs outside of Asheville, North Carolina to understand what makes their eggs rich and flavorful.
Beans
Katie meets one of her culinary heroes, Rancho Gordo's Steve Sando, in Napa Valley, California. Here, she harvests the jeweled legumes straight from the stalk and learns Steve's simple yet delicious method for preparing heirloom beans.
Tomatoes
Katie visits Wild Boar Farms in Northern California and meets the owner, who breeds new and exotic tomato varieties. Katie learns the difference between commercially produced tomatoes and homegrown varieties and becomes a true tomato fan.
Grapes
Katie visits Off the Land Farms in North Carolina to learn about muscadine grapes. With a desire to support and invest in the community, the owner threw himself into farming despite having no experience. Now he prepares to sell his first crop.
Miso
Katie visits American Miso Co. in western North Carolina and learns the art of traditional, handmade miso from the company’s miso masters. Then she harnesses the power of the fermented soy paste to add depth and flavor to weeknight dishes.
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From the Source
Genres
Food & Home, Cooking
Episodes
3 Seasons Available (23 Episodes)
Release Year
2021
About This Series
Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques to inspire others to be more curious, creative and joyful cooks.
Cast and Crew
Starring: Katie Button
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Plans start at $9.99/month.