Investigative journalists Doug Frantz and Catherine Collins take us inside the farmed salmon industry to explore the open net pens, health effects and future of America's favorite fish. Plus, Homa Dashtaki shares the traditional Iranian method for making creamy old-world yogurt; Dan Pashman invites us to a picnic; and we make Thai hot and sour soup.

Questions in this episode:

"I’ve been making French fries for 50 years, but lately they’ve been coming out soggy and lackluster. How do I get them back to their usual crisp?"

"How do I make a creamy soup in my crockpot?"

"Do you have suggestions for a homemade gluten free pasta recipe?"

"I can’t get my goetta to set up. Can you help me improve my recipe?"