Episode 1

Chef Nick visits Adam and Hannie van Bergeijk, fifth generation dairy farmers who came to Canada from Holland in the early '90s.

Episode 2

After living as a homeless Indigenous kid in West End Vancouver, Dave Skene gets an opportunity to work on a farm in Mexico.

Episode 3

The Kittle Farm, now run by Rose and Josephine McCormick, has been around since before Canada was a country; they produce pigs, goats, chickens, bees and a variety of vegetables, but what they are really known for is pumpkins.

Episode 4

Robert and Lisa Shuh are multigenerational farmers with a son who plans on taking over the business once they hang it up; after trying a variety of crops, Robert determined, despite the challenges of the region, apples might be viable.

Episode 5

Liz Burrow is a concert musician turned chef turned palliative care worker; she has reinvented herself numerous times and has found her true calling as a nut farmer.

Episode 6

Mark and Jesse Gerber of OakRidge Acres are the farmers in the last episode of the season; Mark has been an organic beef farmer his whole life.

Episode 1

Nick goes to Bloomingdale, Ontario, right outside Kitchener, Ontario, to visit his friends, Aaron and Anne Stevanus; they are the fourth generation to run this family farm; Nick and the family eat their veggies fire-roasted.

Episode 2

Nick visits Appleflats, a crabapple farm in Wellesley, Ontario; the chef cooks a smoked duck glazed with their special jelly and they toast the day with Crabby Bros Cider.

Episode 3

Nick is in New Hamburg, Ontario, visiting Church Hill Farm; this pastoral sheep farm predates the country and is owned by the Las', Max and Vicky; their son Owen runs the operation.

Episode 4

Nick is in Bright, Ontario, visiting Greg and Cheryl Haskett at their goat dairy farm.

Episode 5

Nick goes to Wallenstein, Ontario, to visit 3 Gen Organics; the Israel family runs this pig farm; Nick cooks pork chop sandwiches.

Episode 6

Nick is off to Ayr, Ontario to visit Willibald Farm Distillery, run by Jordan Van der Hayden, Cam Formica, and Joe Freund; after touring the distillery, the team enjoys a tapas style beef meal prepared over an open fire.

Episode 1

Nick visits Steve and Casey at the region's first winery and serves up Arctic Char.

Episode 2

The farm exemplifies what it means to be organic, with 700 acres, 40 vegetables, and over 100 employees.

Episode 3

After feeding a calf and milking a cow, Nick treats his hosts to chopped cheese sandwiches.