Chef Lynn finds herself up a tree confronting her fear of heights once again, except this time, she’s fired on the job.
Watermelon is all about summer, but Chef Lynn discovers that harvesting them in the heat is tougher than a full workout at the gym with medicine balls.
The sweetest, most prized onion of all is the Vidalia, and Chef Lynn is willing to suffer to harvest them for the perfect French onion soup.
Chinook salmon is prized for its meaty and rich flesh. Now it’s being farmed sustainably on Vancouver Island. But it’s a wet and cold business, as Chef Lynn finds out.
