Scraps: Parts Uneaten
Cooking in unexpected places, using the most out-of-the-box ingredients: food waste and scraps.
Bozeman, Montana
S2 E1
In Montana, chef Joel Gamoran teams up with food waste champion Eduardo Garcia to make a better version of an iconic cowboy dish using ingredients usually thrown in the trash; they recruit ranchers into the food waste movement.
Los Angeles, California
S2 E2
In Los Angeles, Joel Gamoran teams up with fellow food waste warrior Brooke Williamson to reinvent the fish taco using ingredients usually tossed in the trash; they try to recruit Los Angeles residents into their movement.
Chicago, Illinois
S2 E3
In Chicago, Joel meets up with Michelin-rated chef Beverly Kim to create a dinner menu featuring ingredients that usually wind up in the trash.
Thanksgiving Special
S2 E5
Joel invites friends to an epic Thanksgiving weekend in Vermont; they demonstrate how to cook for the entire weekend and how to avoid any food waste from hitting the trash.
Detroit, Michigan
S2 E6
In Detroit, Joel joins forces with celebrity chef Max Hardy to come up with a dinner using ingredients most cooks toss in the trash; the chefs head to an urban farms, learning how these agriculture centers are creating local sustainable food systems.
Nashville, Tennessee
S2 E7
In Nashville, Tenn., Joel teams up with chef Tandy Wilson to create a menu with food usually tossed in the trash; the chefs travel outside the city to pastures and rolling hills where they source slimy chicken hearts, livers and gizzards.
Louisville, Kentucky
S2 E8
Joel gallops into Louisville, Ky., to pair up with chef Anthony Lamas to create a menu with scraps; their search for ingredients takes them to a watermelon farm and an ice cream shop; Joel and Anthony create a new version of southern barbecue.
Madison, Connecticut
S2 E9
Joel lands in Connecticut to meet up with celebrated chef Jacques Pepin; they spend the day at the beach and in orchards gathering scraps and using them to create a dinner menu featuring recipes made from things like fish bait and crushed fruit.
Boston, Massachusetts
S2 E10
In Boston, Joel joins forces with chef Jamie Bissonnette who is salty about food waste; after sourcing some fish heads at a fisherman's wharf and stale beer at a brewery, the two chefs attempt to turn these ingredients into an unforgettable meal.
Shelburne, Vermont
S2 E11
Joel visits the shores of Lake Champlain in Vermont where he reunites with mentor Sally Hiebert; after receiving a lesson in the art of cheddaring and digging in the dirt, Joel and Sally must use squash guts and whey to create a gourmet dinner menu.