Spending six weeks on a farm as part of the Agusta Scophier School of Culinary Arts curriculum.

Michelle Escophia explained how his great-grandfather worked with farmers before farm to table was even trending.

And he talked to the asparagus producers and tried to convince them to produce a green asparagus.

One young farmer managed to convince the others and this is how he developed the

production of the asparagus of Lourice.

The Agustus Scophier School of Culinary Arts helps students excel in the kitchen and beyond.

Learn more to Scophier.ededo.edo.edo.edo.edo.edoe.

EDU. Hey thanks to our presenting sponsor Bob's Red Mill.

Stay tuned at the break for their quiz. I've lived near Topsfield, Massachusetts, where they hold the Topsfield Fair.

It's the oldest agricultural fair in the United States. It dates back to 1818.

I try to go every year and after I get a picture with a kid standing in front of the

giant pumpkin, which by the way this year it weighed 2,114 pounds. I hit the

concessions and I mean hit. It's as if I've never seen food and I'll never eat again.

And in one day at the fair, I will have tasted,

okay, who am I kidding, I've finished,

at least one hot soft pretzel, you got your vanilla soft serve, there's a big turkey leg, which tastes like ham,

I love it, and of course the gobleer.

It's basically Thanksgiving dinner, turkey, you got your bread stuffing, cranberry sauce, and a bit of mayo in sandwich form.

Then there's the new stuff, like a deep-fried PB&J or bacon on a stick that's coated with

marshmallow. Oh, you know I'm going to eat that.

But it's as if the vendors are trying to out fry each other.

And the fair follows me home, because sometime in the wee hours of the night,

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