Ep 3. Homegrown

In this episode of Weekends with Yankee season 5, titled "Homegrown," the hosts, Richard Wiese and Amy Traverso, explore the best of New England's farm-to-table dining experiences.

The episode kicks off with a visit to a farmer's market in Cambridge, Massachusetts where Amy meets with Lisa Colcord, the founder of Green City Growers. Lisa demonstrates how she transforms urban spaces into thriving gardens, bringing fresh, organic produce to the heart of the city.

Next, Richard ventures to downtown Boston to visit a restaurant called Committee, where Executive Chef Theo Tsilipanos serves up delicious, locally sourced Mediterranean-inspired cuisine. Richard gets a behind-the-scenes look at the restaurant's kitchen and learns how Chef Theo has forged relationships with nearby farms and producers to cultivate the best ingredients for his dishes.

Amy then travels to Portland, Maine to meet up with Chef Erin French, owner of The Lost Kitchen. Erin's restaurant is unique in that it is located in a converted gristmill and only serves meals sourced from within a 40-mile radius. Amy learns how Chef Erin has established a deep connection with local farmers, fishermen, and foragers to create a true farm-to-table dining experience.

Richard visits a popular sheep farm in Vermont, where he learns how the farmers are using innovative techniques to produce high-quality wool. He also gets a tour of the farm's gardens and learns about the importance of sustainable farming practices.

Next, the hosts head to the Berkshire Hills in western Massachusetts to visit a restaurant called Prairie Whale, where Chef Mark Firth serves up a rustic and inventive take on New England cuisine. The restaurant sources many of its ingredients from local farmers and foragers, and the hosts get to try dishes like grilled squid with black garlic aioli and sugar pumpkin fritters.

Finally, Amy takes a trip to Rhode Island to learn about the state's oyster farming industry. She visits a local oyster farm and learns about the process of growing oysters, from the hatchery to the nurturing of the delicate bivalves. She also gets to try some freshly shucked oysters, and learns about the unique flavor profiles of different varieties.

Throughout the episode, the hosts highlight the importance of supporting local farmers and producers, and how the farm-to-table movement has impacted New England's dining culture. "Homegrown" is a celebration of the region's rich agricultural heritage and the ways in which chefs and farmers are working together to create delicious, sustainable meals.