Many foods are foraged from wild places and eaten quickly during their fleeting seasons. The first segment takes us on a morel hunt, then we’re off to the woods to forage for black walnuts. Next up, we visit a farm that specializes in wild and native species. In the kitchen, host Cat Neville makes a black walnut-crusted pork with mashed sweet potatoes.
Aired: 07/29/17Video has closed captioning.