Even if you can't get your hands on oysters fresh from the ocean, this soup from Pearl Lagoon will be a tasty dish to warm you during the cold months.
We speak with Gene Baur, president and co-founder of Farm Sanctuary. We visit a local bison farm, and Chef Daniel Orr prepares chili and a stew with bison meat.
This one's for all the meat eaters! Two stews that will stick to your bones and make your house smell amazing, one using beef and the other using rabbit.
Here in the Midwest we don't have many oysters around so we wait until the winter months when the oysters are at their best for shipping to the Midwest.