Episode Guide

It's the most popular fish in the American diet. From the school lunch box--to the high end sushi bar--to the outdoor barbecue, tuna crosses all demographic lines. We'll go fishing with the men who risk their lives to bring in a haul, stop in at Bumble Bee, the only major tuna cannery still operating in America, and visit the world's largest fish market in Tokyo, where a single tuna can sell for as much as $100,000. We'll also explore worldwide efforts to save the giant bluefin tuna, which has been over-fished to a point of peril. Then we'll head to sea with scientists who track the tunas' inter-oceanic migrations, and travel to South Australia, where entrepreneurs seek to breed the mighty bluefin in captivity.

TVPG

It is among the most versatile, nutritious, and varied foodstuffs in the world. The Potato is the ultimate comfort food. We'll travel from the Potato's mysterious origins in the South American Andes to the ethnic enclaves of New York's lower Eastside, for some tasty Potato Knishes. In Northern Maine we'll discover a farmer of exotic potatoes: blue, green, pink, and dark purple varieties. We'll reveal how large-scale potato producers in Idaho and Pennsylvania slice, dice, freeze, and dehydrate millions of pounds of spuds annually. We'll learn how to mass produce Tater tots and Kettle Potato Chips. Potato Vodka now scores near perfection in international tasting competitions--and we'll visit a Maine distillery at the top of their game. Finally, we'll pay tribute to the iconic Mr. Potato Head, now celebrating its 50th Anniversary, then round out the show with an explosive visit to the makers of some of the world's most sophisticated Spud Guns.

TVPG

Each year in the U.S., 280 million hens lay 80 billion eggs, one of the world's most affordable sources of protein. We'll chart the "journey of the egg" from henhouse to breakfast table...from massive traditional Iowa farms, where millions of eggs move from hens to delivery trucks without being touched by human hands...to "cage-free" and "pasture raised" farms where chickens have more room to roam but consumers pay the price. Find out what labels like "Grade A, Organic" and "Omega-3 Enhanced" really mean. See how powdered eggs get made and what happens to the billions of whites and yolks that go their separate ways. Try the world's largest omelet, made from an ostrich egg, the equivalent of 24 chicken eggs. How about some pickled eggs or "century" duck eggs? And prepare to be awed by the "Michelangelo" of the egg-shell world as he sculpts egg shells less than 1/32 inch thick into jaw-dropping works of art.

TVPG

You know the old saying "dull as dirt"...wrong! In Las Vegas we'll see how thousands of tons of dirt transform a stadium into a Supercross course, and in New Jersey we'll slog into a secret bog to collect the special mud that every major league team relies on to give extra grip to baseballs. Then, we'll join in the down and dirty fun of mud wrestling at a state fair in Hawaii. In Tucson we'll see how modern adobe and stunning rammed-earth homes are made. To farmers, "dirt" is "soil" and in a teaspoon of healthy soil there are more living organisms than people on our planet. We'll find out where they came from at a sprawling potting soil facility in central California where huge earth moving equipment adds tons of dried kelp, bat guano and other ingredients to dirt. At exclusive spas we'll watch patrons submerge in mud. Finally, we'll visit the Tide detergent factory--why? To get the dirt out, of course.

TVPG

It's the only rock we eat, and we need it to live. History has shown that those who have salt rule the world--and today, this versatile substance has 14,000 known uses. Travel to a salt mine 1,800 feet below Lake Erie where workers blast salt from a massive deposit spanning four states, to an evaporation facility near San Francisco where machines harvest salt from the briny ocean. Visit a Florida restaurant that offers 40 different varieties of salt...and journey to New York to explore salt's surprising number one application: de-icing snowy winter roads. See how a high-tech desalination plant removes salt from ocean water, producing 25 million gallons of drinkable water every day. And if it's speed you're after, look no further than a natural drag strip in Utah made of pure salt.

TVPG