In a walk through the forest, an Appalachian landowner and biologist points out dozens of species he and his family sustainably harvest for meals. From sycamore trees–whose syrup tastes like butterscotch–to Appalachian wasabi–a spicy root they use in their spice blends–Ryan Huish (University of Virginia College at Wise) is teaching a new generation plant identification and sustainable harvesting practices.

Later in the show: For hikers seeking self-discovery on the Appalachian Trail, their cell phones are both a tool and a tether. Scott McCrickard (Virginia Tech) studies how hikers' use of cellphones transforms the experience of the trail. Also: Students in Jacob Barneys (Virginia Tech) invasive species class get to eat what they study. They cook up creative dishes that include blue catfish, wild boar, chickweeds, bamboo, kudzu, autumn olive, and wineberries.