01 Jan 1970 • Episode 11 : Mezzanine in Richmond; Soupergirl in Washington D.C.; and the Blue Turtle Bistro in Savannah

Chef Danny Boome pops into Mezzanine in Richmond, VA to see the slow food movement. In Washington D.C., Soupergirl is heating up as over 200 pounds of vegetables stew into a white bean pumpkin soup, and a curried sweet potato and apple soup. Back in Savannah, Blue Turtle Bistro has got some enticing vegan and gluten-free options, including a pork chop with ratatouille and red onion marmalade.