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Kicking off the second season, Chef Danny Boome heads to Chianti in Saratoga Springs, New York to sample the tastiest ingredients this historical area has to offer. Here, local rabbit packs traditional flavors of Northern Italy into a delicious lean protein. Next, Boome travels to Portland, Maine to experience the coastline cuisine of Fore Street. Firewood roasted quail and a nutritious twist on blueberry crisp is just a sample of daily menu changes inspired by nearby produce. Finally, Bon Me in Cambridge, Massachusetts serves up fast and healthy Vietnamese to-go lunches that keep a line out the door.

Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. In addition to his schooling at Le Cordon Bleu and cooking in restaurants, Nathan attributes his culinary education to the 10 years that he worked with California farmers at farmers markets.

Nathan is the chef and co-host of Growing A Greener World PBS, creator and host of A Lyon in the Kitchen Discovery Health and Fit TV, among the final four on the second season of The Next Food Network Star, and is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium.

He recently came out with his very first cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters and Graham Kerr, in addition to other esteemed chefs. Great Food Starts Fresh is a seasonal cookbook featuring 135 recipes broken down into the 5 seasons: spring, summer, autumn, winter, and... chocolate!

Got questions on eating healthy? Check out Nathans Q&A Library.

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