Play S4 E6 Wednesdays at 10pm
Hosted by author and journalist Jenn Sharp, Flat Out Food is a gorgeous home-grown documentary series that illuminates viewers about unique Saskatchewan ingredients while exploring their journey from the field to the plate.
Episodes
6 — Apple
Apple. Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples. Hardy rootstocks lead to tart and juicy apples that are delicious in pies.
5 — Lamb
Lamb. Lamb has a reputation only for fine dining but it is much more accessible than that. Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb.
4 — Chickpea
Chickpea. From seeing the pulses grown in the ground to being processed into a healthy and convenient snack and then turned into pasta, Jenn experience the many uses of chickpeas.
3 — Foraged
Foraged. In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used in both teas and food.
2 — Poultry
Poultry. Jenn visits a farm where they raise their birds on pasture and have an onsite butcher shop before learning how to prepare chicken in two very different ways.
1 — Barley
Barley. Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.
1 — Saskatoon Berry
Saskatoon Berry. Synonymous with Saskatchewan, Saskatoon berries aren't just for pies as Jenn discovers unique uses of the fruit.
2 — Garlic
Garlic. Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.
3 — Yeast
Yeast. Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.
4 — Wild Rice
Wild Rice. Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.
5 — Potato
Potato. From handmade perogies to samosas, Jenn learns different ways to cook with potatoes.
6 — Egg
Egg. Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.
7 — Bison
Bison. Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.
8 — Salt
Salt. Mined in Saskatchewan, salt is vital in the kitchen. Jenn learns how the magic ingredient can accentuate and elevate a dish.
9 — Recipes Saskatoon Berry Phyllo Pastries
Recipes Saskatoon Berry Phyllo Pastries. Chef Jssel takes Saskatoon berries and uses them in a delicious pastry dish.
10 — Recipes Roasted Garlic Butter
Recipes Roasted Garlic Butter. Roasted garlic is combined with butter to create a flavorful roasted garlic butter.
11 — Recipes Fresh Herb Focaccia
Recipes Fresh Herb Focaccia. Yeast is used to make a beautiful fresh herb focaccia bread.
12 — Recipes Potato Latkes
Recipes Potato Latkes. Baked potatoes are transformed into tasty potato latkes by Chef Jssel.
13 — Recipes Eggs en Cocotte
Recipes Eggs en Cocotte. Chef Jssel uses eggs, cream, and cheese to make the classic Eggs en Cocotte.
14 — Recipes Seared Duck with Herb Salt
Recipes Seared Duck with Herb Salt. Fresh herbs are combined with kosher salt and used to cure duck breast.
1 — Walleye
Walleye. Jenn visits northern Saskatchewan to learn how to catch, clean, and cook walleye.
2 — Milk
Milk. From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.
3 — Tomato
Tomato. Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato based cocktail and a delectable meal starring the bright red fruit.
4 — Pork
Pork. Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
5 — Rhubarb
Rhubarb. The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
1 — Wheat
Wheat. Jenn visits an organic grain farmer, a baker, and a whiskey maker to learn about the various uses of wheat.
2 — Lentils
Lentils. Lentils are a popular Saskatchewan crop that's often shipped overseas. A farmer, a brewer and a chef are changing that.
3 — ohtapamihowin
ohtapamihowin.Traditional foods that can be foraged or hunted have provided nourishment for the people on this land for thousands of years. Jenn learns about some of these ingredients and their uses.
4 — Honey
Honey. Saskatchewan produces the second most honey in Canada. Jenn learns about bees, how to make mead from honey and how honey can be used to elevate a dish.
5 — Beef
Beef. Cattle are an important part of the grasslands' ecosystem. Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.
6 — Chanterelles
Chanterelles. Saskatchewan chanterelles, forest jewels, are sought by chefs everywhere. Three Saskatoon chefs take Jenn on a trip to the forest to forage for these unique mushrooms.
