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.
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.
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.
Joel invites a bunch of friends to a Thanksgiving weekend in Vermont, where they will show how to cook for the entire weekend once the fridge is packed with leftovers, and how to avoid any food waste from hitting the trash.