Andrew visits Seattle, where the food scene is a contrast of high-tech sophistication and rugged simplicity. He’s an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural ...Go to Episode
Intellectual Ventures Lab
Andrew visits a high-tech food lab run by Nathan Myhrvold, the former chief technology officer of Microsoft. He and his team deconstruct food, then reconstruct the food to create new tastes, including liquid bagel and a rare beef stew.
Private Lab, Bellevue, WA
Taylor Shellfish Farms
Andrew visits this unique farm, 1 of the world's greatest producers of geoduck. Andrew gets a tour, and he learns how to harvest these giant clams by hand.
130 SE Lynch Rd. Shelton, WA 98584
Seabreeze Farm/La Boucherie
Andrew visits Seabreeze Farm, located on Vashon Island. Their philosophy is not to let anything go to waste. Andrew tastes some fresh products, including cow placenta, strawberry soda, raw duck blood and cow colostrum.
17635 100th Avenue, Vashon, WA 98070
Seattle Coffee Works
Seattle is known for its coffee, so Andrew meets up with a man who strives to make coffee in its purest form by using special gadgets. Andrew tries coffee maker with a a $20,000 coffee maker, which can make the same coffee with different flavors.
107 Pike Street, Seattle, WA 98101
Seattle has a large population of Asians and Pacific Islanders, and the food culture in the city reflects this influence. This mobile eatery offers some favorites on its menu.
Pike Place Market
Andrew samples a few dishes at restaurants located at this iconic market, including Mee Sum Pastry, Gourmet Dog Japon and the Oriental Mart Grocery and Kichenette.
Pike Street, Seattle, WA 98101
This is home to a variety of restaurants with international influences. Andrew make several stops to try some Asian specialties, including bubble tea, cold jelly fish, fermented squid intestine, herring roe and dried potato vine.
6th Ave. & Jackson Street, Seattle, WA
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