Episode list

David goes to Utah, where he learns the steps of making Trout Piscatore with James Beard award winner Galen Zamorra. First, David must harvest the Four Corners Potato. This tiny tuber has a big history as possibly the first domesticated plant in the U.S. But as the clock ticks, he desperately tries to catch a fish for a dish whose three main ingredients are trout, trout, trout.

David travels to Kenya, where humanity all began to make a meal with Chef Ariel Moscardi. The tent pole ingredients were plants gathered from the African plains and jungles topped off with goat. What David didn't realize was that while harvesting the ingredients, from one end of Kenya to the other, he would get an up-close glimpse of the 500-year-old Maasai culture as it bumps up against the "fast" economic revolution taking place in Kenya.

David is in Sheridan, Wyoming, where he meets the local food truck top chef Antonia Armenta-Miller of Bonafide Food Truck, tries to hunt with a bow and arrow, and learns the harsh realities of killing a real animal while hunting for deer.

Arriving in Malta, David planned to make a meal with Chef Stefan Hogan of Corinthia Palace, focused on the international culinary melange that is Malta. But as he had to scramble to find ingredients, the meal soon became whatever he could harvest locally on this dry cluster of rocky islands as time is running out.

David is in Zagreb, the capital of Croatia, where he meets the 2019 Top Chef Croatia winner Tvrtko Sakota, learns about the war scars the country is still dealing with, gets swindled, and visits the new innovative Croatian farmers.

In the small country of Costa Rica, only 19,000 square miles holds 7% of the world's biodiversity. Life is rich here and that starts and ends with the rain. And boy does it rain. David barely survives a horse ride through a path turned river in a rainstorm, a fishing expedition in a rainstorm, falling trees in a rainstorm and gardening in a rainstorm. But he manages to replicate an amazing Tico meal with Chef Manuel Badilla at Origins.

David meets with chef Marilu Madueño of La Huaca Pucllana, one of the best restaurants in Lima. After learning the significance of how Peruvian ingredients shaped the world's food, David travels across the country to source these foundational ingredients. After heading into the Andes to check out Incan ruins, he harvests quinoa, corn, and potatoes, slaughters a duck, and, in a final test of his fortitude, becomes a Mata Cuy.

David is in the island area of Langley, Washington to meet Chef Matt Costello and learn about the endangered local salmon and other species as well as fish for crab, collect mushrooms and dig for clams.

David visits Istria, an idyllic Mediterranean peninsula in Croatia where Italian and Austrian culinary influences meet. He meets chef Marina, hunts for truffles, and learns about the damage overfishing and global warming are causing there.

David works in the kitchen of Lima's Central, the brainchild of wildly talented chef and food ethnographer Virgilio Martínez and the world's 4th best restaurant according to the "World's Best 50 Restaurants." Central's menu is based on altitudes and the dish sends him from Lima on the coast into the Andes for potatoes and back down into the Amazon to harvest chocolate and to fish for piranha.