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Chefs A' Field
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9. SEATTLE CHARCUTERIE: Chef Holly Smith complements flavorful organic vegetables grown by farmer Andrew Stout of Full Circle Farm with sausage she makes by hand alongside famed charcuterie master,Armandino Batali.

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10. NEW YORK STONE BARNS: Chef Dan Barber of New York plants crops at his family's farm, then checks in on the pigs, chickens and vegetables that are growing outside his kitchen door at his newest outpost, Blue Hill at Stone Barns.

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11. PUGET SOUND OYSTERS: Oysterman Bill Taylor shows Chef Greg Atksinson how to raise and harvest some of the world's finest oysters—while caring for the environment and community.

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12. MAINE SALT LAMB: Chef Sam Hayward of Portland's Fore Street Restaurant and farmer Lee Straw sail off the coast of Maine to secret islands where they herd free roaming sheep that graze on salt grass and seaweed.

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"Chefs A' Field looks scrumptious..." Chicago Tribune
"A very refreshing counter-culture in culinary tv..." Seattle Weekly
"Chefs A' Field makes it all simple: Tune in, watch, cook, enjoy." The Village Voice
2004 James Beard Foundation Award
"Best National Television Cooking Show"
Golden Eagle Award

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Sustainable Agriculture Research and Education Park Foundation The Wallace Genetic Foundation Seeds of Change
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