Flat Out Food - Potato
Series: Flat Out Food
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
From handmade perogies to samosas, Jenn learns different ways to cook with potatoes.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
New Video
Suggested Uses
- Agriculture, Food Sustainability and Security >  Level 20 >  ASFS4
- Agriculture, Food Sustainability and Security >  Level 20 >  ASFS5
- Agriculture, Food Sustainability and Security >  Level 20 >  ASFS10
- Agriculture, Food Sustainability and Security >  Level 20 >  ASFS13
- Agriculture, Food Sustainability and Security >  Level 20 >  ASFS21
- Agriculture, Food Sustainability and Security >  Level 30 >  ASFS4
- Agriculture, Food Sustainability and Security >  Level 30 >  ASFS5
- Agriculture, Food Sustainability and Security >  Level 30 >  ASFS10
- Agriculture, Food Sustainability and Security >  Level 30 >  ASFS13
- Agriculture, Food Sustainability and Security >  Level 30 >  ASFS21
- Commercial Cooking >  Level 20 >  COOK17
- Commercial Cooking >  Level 20 >  COOK18
- Commercial Cooking >  Level 20 >  COOK20A
- Commercial Cooking >  Level 20 >  COOK20B
- Commercial Cooking >  Level 20 >  COOK20C
- Commercial Cooking >  Level 20 >  COOK23A
- Commercial Cooking >  Level 20 >  COOK23B
- Commercial Cooking >  Level 20 >  COOK25
- Commercial Cooking >  Level 20 >  COOK40
- Commercial Cooking >  Level 20 >  COOK41
- Commercial Cooking >  Level 30 >  COOK17
- Commercial Cooking >  Level 30 >  COOK18
- Commercial Cooking >  Level 30 >  COOK20A
- Commercial Cooking >  Level 30 >  COOK20B
- Commercial Cooking >  Level 30 >  COOK20C
- Commercial Cooking >  Level 30 >  COOK23A
- Commercial Cooking >  Level 30 >  COOK23B
- Commercial Cooking >  Level 30 >  COOK25
- Commercial Cooking >  Level 30 >  COOK40
- Commercial Cooking >  Level 30 >  COOK41
- Commercial Cooking >  Level 10 >  COOK17
- Commercial Cooking >  Level 10 >  COOK18
- Commercial Cooking >  Level 10 >  COOK20A
- Commercial Cooking >  Level 10 >  COOK20B
- Commercial Cooking >  Level 10 >  COOK20C
- Commercial Cooking >  Level 10 >  COOK23A
- Commercial Cooking >  Level 10 >  COOK23B
- Commercial Cooking >  Level 10 >  COOK25
- Commercial Cooking >  Level 10 >  COOK40
- Commercial Cooking >  Level 10 >  COOK41
- Food Studies >  Level 10 >  FOOD10
- Food Studies >  Level 10 >  FOOD13
- Food Studies >  Level 10 >  FOOD14
- Food Studies >  Level 10 >  FOOD15
- Food Studies >  Level 10 >  FOOD16
- Food Studies >  Level 10 >  FOOD28
- Food Studies >  Level 10 >  FOOD30
- Food Studies >  Level 10 >  FOOD31
- Food Studies >  Level 10 >  FOOD34
- Food Studies >  Level 10 >  FOOD38
- Food Studies >  Level 10 >  FOOD50
- Food Studies >  Level 20 >  FOOD10
- Food Studies >  Level 20 >  FOOD13
- Food Studies >  Level 20 >  FOOD14
- Food Studies >  Level 20 >  FOOD15
- Food Studies >  Level 20 >  FOOD16
- Food Studies >  Level 20 >  FOOD28
- Food Studies >  Level 20 >  FOOD30
- Food Studies >  Level 20 >  FOOD31
- Food Studies >  Level 20 >  FOOD34
- Food Studies >  Level 20 >  FOOD38
- Food Studies >  Level 20 >  FOOD50
- Food Studies >  Level 30 >  FOOD10
- Food Studies >  Level 30 >  FOOD13
- Food Studies >  Level 30 >  FOOD14
- Food Studies >  Level 30 >  FOOD15
- Food Studies >  Level 30 >  FOOD16
- Food Studies >  Level 30 >  FOOD28
- Food Studies >  Level 30 >  FOOD30
- Food Studies >  Level 30 >  FOOD31
- Food Studies >  Level 30 >  FOOD34
- Food Studies >  Level 30 >  FOOD38
- Food Studies >  Level 30 >  FOOD50
(Click on the link above to see additional videos recommended for a specific suggested use.)