Episode
On this trip, Guy Fieri is grabbin' straight from the garden. In Portland, Ore., he checks in on restaurant vets who closed down their original nose-to-tail eatery and opened a farm-to-table vegan joint. In Cleveland, a cafe is still sourcing local staples and making everything from scratch, and finally, a brunch spot in Virginia Beach, Va., literally bought the farm to grow their own ingredients for their take on potato pancakes.
-
-
-
-
-
{"v":1,"adata":"","ks":256,"ct":"JdqU+nOFHFON3RrzY56oCf0BGCHwKz/cPLUVVrL/ZjCphD4im3fqhAFZCBKiqJh82BHfZiWChE8bhCDWgircm3qg6Z7yj4M+sJrsWAWCvol0BBdcjPpBrPyvp0NQ3DBUw/SsQH6exdSr0oCLvXfvHUJROz0f8Sv5hIo2JIGbMTNXUg+WEbpKUrW333H0xekF6fuH/tNyHeKLVYquEZjiIITM+xcic+Q4w1PsCKHqGnzCdGZHi9lZ5DFZx3VQobdn1sI0/DUkliC0uYE+IRFM2bVFsFAycRAehe0TtztU2bF7bCJcgPnsbmCCWlRrdxJiwoPTyJd5fgRFE3WYKXcDwyEJTaw+pHO3RIFJqKr+qOlsW+ADnM5isGLQJ5mXP0o7/J8WXM3pBrlapA8kQGcmXLWtSDFY2YeIX44c17ioI6AHdifQ5byZwaF2jbof2so34reBSjcSJRJfsGItzryC4LpyVmJ/051HKzBGd4xt05OwlK4NTmzMTCG5zcJ6THmqtYiSzxPUvpdRwH7Blkh7E5bF7hXKJJtl5su0ZpJli2vA8kOM4RjRark8GXZl0gCn24Zie8422WyQhHRSyRa4g+bwiwTwB9uuQyoGOrSEILfiKnWoQVE5gGr/PXJYrRQqEiHESYis1kxPUdVquWgL/8rm+hE7wOAlywuI5XDXHyECZb3GIgo5XbIC3ustBYaXj6JdqKwsetW2CigCOrwoFUjWbTHyGLWLovvWUhslJktxtd6ZltW1x8JzOZr91VagGY/5+Y0U/Xw9shorD9fgYdUPWTC6noMU58DGEOL0d9Xe1k9jDVvLsHHCcHVQ0AFXBHZnSCsKh41C/3oyBat+Dwk03QnABZIQfQHc8VhkyYOg72LEAXODU7Se4712Dt1/slN0uy/YzJwVSUhSH5F4lr4iIYPXkFq8PDdpywJwkG89J8xUBC443d8QH8CK1qmeFKDiUYsuVmVE+ZHWQjlU5zwcH+9ocCT9Rhg1cBeCky6L0sZqpBbVMEMG+umDaNo4eyGqStOMs1KielpuQ3ogrK4k","ts":96,"mode":"gcm","cipher":"aes","iter":100000,"iv":"5Djbrb0HIMcadk44","salt":"/I4KbbaDAwM="}
-
