Tom Kerridge's American Feast Season 1 Episode 6 Central Valley

Tom Kerridge's American Feast season 1 episode 6, titled "Central Valley," takes viewers on a journey through California's Central Valley, where much of America's produce is grown.

Tom begins his journey in Fresno, where he meets up with a local farmer who shows him around his citrus groves. Tom is in awe of the vast amount of citrus fruits growing on the trees, and he learns about the importance of irrigation in this agricultural hub.

Next, Tom stops at a local restaurant in Fresno that specializes in Basque cuisine. He tries the restaurant's famous lamb chops and red pepper soup, which is a staple in the Basque community. Tom also gets a chance to meet some of the locals and learn more about the Basque culture in the Central Valley.

As Tom travels further into the Central Valley, he stops in Bakersfield, where he discovers a unique blend of Mexican and American food. He visits a taqueria that is famous for its carne asada, which is cooked over an open flame and served with homemade salsa. Tom also meets with a local family who run a tortilla factory, and he learns about the traditional process of making the perfect tortilla.

Throughout the episode, Tom emphasizes the importance of buying local produce and supporting local farmers. He also learns about the challenges facing farmers in the Central Valley, such as water scarcity and climate change.

Tom ends his journey in Hanford, a small town in the heart of the Central Valley that has a rich farming history. He visits a family-run dairy farm and learns about the process of milking cows and producing cheese. He also stops at a local bakery and tries some of the delicious pastries that are made using local ingredients.

Overall, Tom Kerridge's American Feast season 1 episode 6 provides a fascinating look at the Central Valley, which is often overlooked by tourists but plays a crucial role in America's food production. Viewers will be left with a newfound appreciation for the farmers and chefs who are dedicated to putting fresh, local ingredients on American tables.