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Georgia travels back to the South of France, where she once cooked at a Michelin restaurant, and spends time in the olive harvest with a family who is carrying on the tradition of making olive oil. We learn about the herbs that are grown by a farmer late in the season to be infused in the olive oil, and how the oil is used by the baker who is baking bread using heirloom wheat.

Georgia visits master copper artisans to learn about the art of hand hammered copper, and all of the ways it can be used in the kitchen and home. We then visit an artisan chocolate maker and learn recipes for making truffles at home. Georgia takes us back to the kitchen to create some delicious cocktails and recipes using all that she has learned.

Georgia visits a florist in Austin, Texas whose sculptural approach to flower arranging is unlike any other. He teaches her his techniques and shares how viewers can create conversation starting pieces. Georgia stops at a tea house to learn from an expert about the ancient and resurgent art of drinking tea, then heads back to the kitchen to make a delicious meal and integrate what she's learned.

In preparation for a dinner party, Georgia searches for wild edibles in unlikely places, and pays a visit to a pair of women glass blowers who create works of usable art in their glass studio in Brooklyn, New York. They work together to make glass pieces for the dinner table. Georgia brings us back to the kitchen to cook delicious dishes and set a table with their glassware.

Georgia brings the audience into the kitchen with her to share delicious garden to table recipes. Along the way she pays a visit to an artisan beeswax candle maker who teaches her the art of candle making. Georgia then goes to sit at the pottery wheel with a gifted ceramicist to create candle holders and elements for a table setting.

Georgia visits two women who are reclaiming the land that their ancestors once worked, while serving their community through food, farming and ranching. Georgia learns about the ways they are trying to impact and teach others to connect with the land and access healthy food. They roll up their sleeves together in the soil and in the kitchen, making recipes passed down through generations.