Director Jason Wise speaks with the protagonist of Cup of Salvation after the Los Angeles premiere. Moderated by Sommelier Claire Coppi.

A lot of people think pheasant is fancy, but in Southern, Alberta, lots of folks grow up eating it. Chef Lynn finds out how tough and sneaky they are to catch.

Learn about Biodynamics in this episode featuring Claire Coppi, Gerard Bertrand, and Christoph Eckhart.

Winemaker Giorgi Shekriladze from Villa Mosavali tastes through three indigenous Georgian grapes.

Explore the world of Riesling with sommelier Matthew Kaner.

Chef Lynn calls limes the underdog of the citrus family because they are relegated to very few dishes in North American cuisine. In the orchards she visits, many varieties of lime are grown, some she’s never tasted, and her imagination goes wild for all the great dishes she can prepare with them.

Squid fishing is highly competitive and the people who do it are hard core. But that doesn’t stop the intrepid Chef Lynn. Battling the cold and the darkness, Lynn goes out for an all-night adventure.

The heart and soul of the wine and food world is really about where it is grown, made, and ultimately where it comes from. On today’s podcast, Jonah Beer of True North imports, a small family importer of Italian and Burgundy wines returns the podcast to put a real perspective on the current trade...

Jeff Porter visits Knickerbocker Bagels to learn all about bagels before pairing them with mimosas.

Shakera Jones suggests three sparkling wines that aren't Champagne including Cava, Prosecco, and a sparkling wine from New Mexico.

Small correction from Shakera: *Gruet the sparkling wine from New Mexico is pronounced "Groo-yay" and it is made in Méthode Champenoise. Sorry, guys!