ASHLEE: HI, I'M ASHLEE SMITH, DIRECTOR OF CONTENT HERE WITH PRODUCER ISAAC QUICK IN THE WDSE WRPT STUDIO.

WE ARE TAKING A BREAK FROM ALMANAC NORTH THIS WEEK TO BRING YOU A LOOK AT OUR EXCITING NEW SERIES, THE GREAT MINNESOTA RECIPE.

ISAAC: WE WILL BE SPEAKING WITH THE EXECUTIVE DIRECTOR OF SECOND HARVEST NORTHERN LAKES FOOD BANK, THE HOSTS OF THE SHOW, AND MORE, COMING UP ON THE GREAT MINNESOTA RECIPE SPECIAL.

♪ ASHLEE: HELLO AND WELCOME TO THE GREAT MINNESOTA RECIPE SPECIAL.

WE ARE SO EXCITED TO BE HERE WITH YOU TODAY TO SHARE MORE ABOUT OUR INCREDIBLE NEW SHOW.

ISAAC: THE GREAT MINNESOTA RECIPE IS A FOUR PART SERIES CELEBRATING THE DIVERSE CULTURES OF FOOD FOUND IN MINNESOTA.

IN THE FIRST THREE EPISODES, WE MEET OUR COOKS.

AND IN THE FINAL EPISODE, THESE COOKS GO HEAD-TO-HEAD TO MAKE THEIR OWN UNIQUE VERSION OF A MINNESOTA FAVORITE, THE HOT DISH.

ASHLEE: THE FIRST EPISODE PREMIERED YESTERDAY AND FEATURED CHEF TOMORROW TANKSLEY.

ISAAC ACTUALLY PRODUCED THE EPISODE.

WHY DON'T YOU TELL US ABOUT IT?

ISAAC: IT WAS REALLY FUN TO WORK WITH A CHEF WHO IS A PROFESSIONAL CHEF AND LOVES COOKING, BUT IT WAS FOUR HOURS AWAY FROM HERE.

IT WAS ACTUALLY KIND OF FUN.

SHARON AND LANCE, OUR VIDEOGRAPHER AND I, GOT TO SPEND EIGHT HOURS IN THE CAR.

[LAUGHTER] ASHLEE: SOUNDS LIKE A BLAST.

THIS SHOW TOOK A LOT.

WE HAD TWO MONTHS TO PUT THIS TOGETHER.

TELL US ABOUT WHAT THAT PROCESS TOOK.

ISAAC: YOU CAME TO US AND SAID, LET'S DO THE SHOW.

I SAID, OKAY.

WE STARTED BY DOING THIS CASTING CALL AND WATCHING VIDEOS OF ALL THESE COOKS AND LEARNING ABOUT THEIR STORIES.

AND THEN WE TOOK THE TIME TO INTERVIEW THEM, SET UP SOME PRIVATE CONVERSATIONS AND SEE WHO WOULD BE BEST.

THEN WE PRETTY MUCH HAD TO GO RIGHT INTO PRODUCTION.

WE HAD TO SCHEDULE INTERVIEWS AND GET TRAVEL PLANS READY TO GO BECAUSE WE HAD ONLY A FEW WEEKS TO FILM TWO RECIPES IN THEIR HOMES, AND INTERVIEWS, THEN GET THEM TO THE COMPETITION.

ASHLEE: WHY DON'T WE TALK ABOUT THAT SECOND RECIPE?

IT'S NOT FEATURED IN OUR EPISODES -- OUR DOCUMENTARY EPISODES.

ISAAC: THE SECOND RECIPE IS FOR OUR INSTAGRAM EXCLUSIVE SHOW CALLED "JUST A BITE."

LIKE I SAID, ONLY ON INSTAGRAM.

BUT IT IS A FUN, SHORT LOOK AT ANOTHER RECIPE THAT YOU CAN MAKE AT HOME, THE ONE THAT TOMORROW MADE THAT IS POSTED RIGHT NOW.

IT IS WHAT SHE CALLS A CRINKLE.

IT IS A TAKE ON THE SOUTHERN EGG PIE.

I DON'T USUALLY EAT EGGS, BUT IT WAS DELICIOUS.

[LAUGHTER] I ATE ALMOST A WHOLE ONE.

ASHLEE: IF YOU HAVE NOT WATCHED IT YET, I HAVE HEARD IT CAN BE A BIT DIFFICULT TO FIND.

YOU HAVE TO GO TO INSTAGRAM, SEARCH WDSE WRPT AND IT IS THE ORANGE SQUARE.

CLICK ON IT AND YOU CAN MAKE YOUR OWN CRINKLE PIE.

HER UNIQUE TAKE ON THAT WAS USING FEEL ODO.

ISAAC: IT IS SO THIN, SO DELICATE.

SHE PUTS IT IN PIE TIN.

SHE TOLD ME SHE SHOULD HAVE USED FIVE OR SIX INSTEAD OF TWO.

ASHLEEE: GIVE ME MORE DOUGH IS WHAT I ALWAYS SAY.

IF YOU MISSED LAST NIGHT'S EPISODE, NOT TO WORRY, YOU CAN CATCH A REPEAT THIS SUNDAY AT 5:30 P.M. ON PBS NORTH.

ISAAC: THIS AIRING IS A PART OF OUR MEMBERSHIP DRIVE AND WE HAVE SOME REALLY EXCITING GIFTS FOR YOU.

SO BE SURE TO TUNE IN AND DONATE.

HERE'S A LOOK AT THE EPISODE.

♪ >> ON THE FIRST EPISODE OF THE GREAT MINNESOTA RECIPE, WE MEET A CHEF IN VERGAS, MINNESOTA.

SHE USES TYPICAL INGREDIENTS AND PUTS A FLAVOR OF HER OWN ON IT BASED ON FAMILY AND TRADITION.

>> I WOULD SAY FOOD DEFINITELY CHANGED FOR ME THEN.

♪ ASHLEE: WE WILL ALSO BE HOSTING A SPECIAL FREE EVENT ON JUNE 21ST FROM 4:00 TO 7:00 P.M. AT CLYDE IRON WORKS IN DULUTH.

ISAAC: AT THE EVENT, YOU'LL GET A CHANCE TO WATCH THE COMPETITION EPISODE BEFORE IT PREMIERES ON BROADCAST AND TRY ALL THE DISHES THAT ARE FEATURED.

ASHLEE: ATTENDEES WILL ALSO MEET THE CONTESTANTS AND HOSTS OF THE SHOW AS WELL AS HEAR FROM AND SUPPORT ONE OF OUR PARTNERS, THE SECOND HARVEST NORTHERN LAKES FOOD BANK.

AT THE EVENT, WE WILL BE HOSTING A FOOD DRIVE TO SUPPORT THE FOOD BANK AND THE COMMUNITY.

HERE TO TALK MORE ABOUT THEIR GREAT WORK IS EXECUTIVE DIRECTOR, SHAYE MORIS.

THANK YOU SO MUCH FOR BEING HERE WITH US THIS EVENING.

WHY DON'T YOU TELL US A BIT ABOUT THE MISSION OF THE FOOD BANK.

SHAYE: SECOND HARVEST IS A LONG-STANDING ORGANIZATION IN THE COMMUNITY.

OUR ROLE IN HUNGER RELIEF IS TO O PROVIDE FOOD TO NONPROFIT PROGRAMS AND PEOPLE DIRECTLY.

THAT IS THE CRUX OF OUR WORK.

ASHLEE: WHAT NONPROFITS ARE YOU WORKING WITH IN THAT CAPACITY?

SHAYE: WE WORK IN EIGHT COUNTIES IN MINNESOTA AND NORTHWESTERN WISCONSIN.

WE WORK WITH ABOUT 40 AREA FOOD SHELVES, SOUP KITCHENS.

YOU THINK OF SALVATION ARMY PROGRAMS, BOYS AND GIRLS CLUB, THE LIST GOES ON AND ON.

THOSE ARE THE PROGRAMS WE WORK WITH TO MOBILIZE FOOD FOR THEIR DIRECT PARTICIPANTS.

ISAAC: JUST BRIEFLY, WHAT IS THE DIFFERENCE BETWEEN A FOOD BANK AND FOOD SHELF?

SHAYE: YOU ASK A GOOD QUESTION.

THERE IS ONLY ONE FOOD BANK IN THE REGION, SECOND HARVEST.

OUR ROLE IS TO MOBILIZE RESOURCES LOCALLY AND NATIONALLY.

WE ALSO OPERATE A FOOD SHELF PROGRAM, WHERE SOMEONE WOULD RECEIVE ASSISTANCE DIRECTLY.

ASHLEE: YOU MENTIONED THIS IS THE ONLY FOOD BANK IN THE AREA.

IS THAT AN ISSUE?

IS IT IMPORTANT TO HAVE MORE THAN THAT?

SHAYE: NO, OUR ROLE IS TO MAKE SURE WE ARE SUPPORTING THOSE OTHER PROGRAMS.

IT ENSURES THAT THE RESOURCES THAT COME INTO THIS AREA HAVE ONE FINAL TO GO OUT TO OTHER PROGRAMS.

WE ARE REACHING ABOUT 44,000 PEOPLE A YEAR.

ISAAC: THE FOOD BANK TALKS A LOT ABOUT THE POWER OF THE DOLLAR.

KENNY TALL -- CAN YOU TELL US ABOUT THAT?

SHAYE: FOR EVERY DOLLAR WE RECEIVE WE CAN DISTRIBUTE ABOUT THREE MEALS.

WE ARE LEVERAGING NATIONALLY AND REGIONALLY DONATED PRODUCTS, SO THERE IS NO COST TO GET IT, OUR ONLY COST IS TRANSPORTATION, STORAGE AND HANDLING FROM OUR POINT OF ENTRY TO THAT OF REACHING OUR RECIPIENT.

IT IS A LOW-COST WAY TO FEED PEOPLE.

ASHLEE: YOU TALK ABOUT THIS ALREADY, BUT HOW LARGE YOUR REGION OF SERVICE IS AND HOW BIG THE IMPACT IS.

HOW FAR IS THIS STRETCHING?

SHAYE: WE SERVE FROM MOOSE LAKE ALL THE WAY TO IRON COUNTY, WISCONSIN, ABOUT AN 18,000 SQUARE MILE AREA.

ASHLEE: HOW MANY OF YOU ARE THERE?

SHAYE: BELIEVE IT OR NOT THERE ARE ONLY 17 STAFF AT SECOND HARVEST, HOWEVER WE ARE FORTUNATE TO HAVE 1300 VOLUNTEERS REGIONALLY THAT HELP.

THEY FILL 6.5 FULL TIMES POSITIONS WITH THEIR LEVEL OF SERVICE.. SHAYE: WE ARE ALWAYS LOOKING FOR PRODUCTS WITH A HEALTHIER SIDE TO THEM, WHETHER IT'S CANNED FOODS AND VEGETABLES, THINK LOW SODIUM, LOW SUGAR, CEREALS THAT DON'T CONTAIN A LOT OF SUGAR, SO THINK HEALTHY AND THINK OF HOW WE CAN SUPPORT PEOPLE AND HAVE A HEALTHY COMMUNITY.

ASHLEE: AND OUT OF CURIOSITY, WITH FOOD BANKS IT IS A LOT OF THESE NONPERISHABLE ITEMS AND TRYING TO LEAN TOWARDS THE HEALTHY, BUT IS THERE A WAY WE CAN GET THESE FAMILIES FRESH PRODUCE AS WELL?

SHAYE: YEAH, MOST OF OUR PRODUCT IS PERISHABLE THESE DAYS.

ABOUT 28% OF THE FOOD WE DISTRIBUTE IS FRESH FRUITS AND VEGETABLES.

REALLY THIS SUPPLEMENTS ALL THE FRESH PRODUCT THAT WE PROVIDE AS WELL.

ASHLEE: THAT IS FANTASTIC.

BEYOND THIS DRIVE, HOW CAN PEOPLE GET INVOLVED?

HOW DO PEOPLE VOLUNTEER?

SHAYE: VISIT OUR WEBSITE.

WE HAVE OPPORTUNITIES TO VOLUNTEER.

YOU CAN HOST A FACEBOOK FUNDRAISER.

YOU CAN GIVE DIRECTLY.

THERE ARE MANY THINGS YOU CAN DO TO SUPPORT OUR WORK.

ASHLEE: THANK YOU SO MUCH FOR BEING WITH US TODAY.

I HOPE YOU CAN ATTEND OUR EVENT AND BRING FOOD ITEMS TO DONATE FOOD BANK.

-- TO DONATE TO THE FOOD BANK.

♪ ISAAC: THE GREAT MINNESOTA RECIPE IS OUR LOCAL TAKE ON A NATIONAL PRODUCTION, THE GREAT AMERICAN RECIPE, PREMIERING JUNE 24TH ON PBS STATIONS ACROSS THE COUNTRY.

UP NEXT, YOU'LL GET A LOOK AT THAT SHOW.

♪ >> THIS IS THE MOM AND WE HAVE ALL BEEN WAITING FOR.

THIS IS THE OPPORTUNITY TO SHARE MY STORY.

>> TO BE HERE WAS A HUGE SURPRISE.

WE WANT TO FALL IN LOVE WITH YOUR RECIPES.

>> I AM EXCITED.

I'M GOING TO DO IT.

>> I'M EXCITED TO BE COMPETING FOR ONE OF MY RECIPES TO BE A TRADITION FOR OTHER PEOPLE.

>> THIS IS A DISH MY DAD TAUGHT ME.

>> WELCOME TO THE GREAT AMERICAN RECIPE.

>> A NEW COOKING COMPETITION COMING THIS JUNE TO PBS AND THE PBS APP.

ASHLEE: SPEAKING OF THE NATIONAL COMPETITION, I GOT TO SIT DOWN WITH MINNESOTA'S CONTESTANT TONY SCHERBER.

WE ARE GLAD TO BE JOINED BY TONY SCHERBER ON THE PBS SERIES THE GREAT AMERICAN RECIPE.

TONY: IT IS A PLEASURE TO BE HERE.

ASHLEE: CAN YOU TELL US A BIT ABOUT HOW YOU GOT INVOLVED WITH THE SHOW?

TONY: ONE OF MY FRIENDS DM'ED ME OR MESSAGED ME, HEY, THIS COULD BE A COOL OPPORTUNITY FOR YOU, YOU SHOULD LOOK INTO IT.

WHEN I LOOKED AT IT I WAS LIKE, THIS SEEMS COOL BUT I DON'T KNOW IF I WILL EVER GET AROUND TO IT.

A COUPLE WEEKS WENT BY AND I CONTEMPLATED IT MORE.

I WILL THROW MY NAME INTO IT, SEE WHAT HAPPENS.

LITERALLY A DAY LATER I GOT A CALL FROM ONE OF THE PRODUCERS WANTING TO CHAT MORE ABOUT MY EXPERIENCE AND STORY.

HAVING AN INTERVIEW WITH THEM AND DID NOT HEAR ANYTHING FOR LIKE THREE MONTHS, SO I HONESTLY FORGOT ABOUT IT AT THAT POINT.

TO THEN GETTING A CALL BACK, WE WANT TO BRING YOU ON THE SHOW, LET'S CHAT MORE ABOUT WHAT IT WILL LOOK LIKE.

REALLY QUICK TURNAROUND AFTER THAT, BUT IT WAS AN AMAZING EXPERIENCE.

ASHLEE: WHAT WAS THE APPLICATION PROCESS LIKE?

WAS IT A VIDEO SUBMISSION?

TONY: THEY ASK YOU SOME TYPICAL QUESTIONS LIKE HOW LONG YOU HAVE BEEN COOKING, DO YOU HAVE ANY CULINARY BACKGROUNDS?

THIS IS ABOUT HOME COOKS.

THEY DID NOT WANT YOU TO HAVE AN UPPER LEG ON ANYTHING.

THEY ASKED, WHAT IS YOUR SOCIAL MEDIA BACKGROUND?

DO YOU LIKE TO SHARE FOOD?

WHAT IS YOUR STORY?

ALONG WITH THAT CAME A VIDEO SUBMISSION TO TALK MORE ABOUT WHAT MAKES YOU STAND OUT TO BE ON THE SHOW, ESPECIALLY WITH SUCH A UNIQUE STORYLINE OF BEING MULTICULTURAL AND HAVING A LOT OF DIFFERENT BACKGROUNDS AND STORIES.

THEY WANT TO MAKE SURE THEY CHOOSE THE RIGHT INDIVIDUALS, AND I THINK THEY DID WITH THIS FIRST SEASON.

ASHLEE: I'M EXCITED TO SEE IT BASED OFF THE PROMOS.

I THINK THERE WILL BE A LOT OF GOOD RECIPES INVOLVED THERE.

TONY: DEFINITELY.

THE PEOPLE ITSELF IT THE THING YOU TAKE AWAY FROM IT, THE STORIES BEHIND EVERYONE AND HOW THEY ARE INTERTWINED WITH ONE THING, AND THAT IS FOOD.

ASHLEE: SPEAKING OF FOOD, TELL US ABOUT YOUR CULINARY BACKGROUND.

WHAT DOES FOOD AND SHARING EXPERIENCES RELATED TO FOOD MEAN TO YOU?

TONY: I AM DEFINITELY SOMEONE WHO LOVES TO SHARE MY FOOD AND STORY WITH OTHER PEOPLE.

MORE TIMES THAN NOT THAT'S GOING TO BE THE THING I BRING TO THE TABLE WHENEVER WE GET TOGETHER, WHAT CAN I BRING, WHAT CAN I COOK?

THAT IS MY UNOFFICIAL LOVE LANGUAGE, IF YOU WILL.

BEING ABLE TO SHARE MY FOOD AND MY STORY, I KNOW THERE IS A LOT OF OTHER PEOPLE OUT THERE WHO WERE ADOPTED AS WELL WHO MAY HAVE SIMILAR BACKGROUNDS AND JOURNEYS OF TRYING TO FIGURE OUT WHO THEY ARE IN COMPARISON TO THEIR CULTURE AND HERITAGE.

BEING ABLE TO BE ON A PLATFORM LIKE THE GREAT AMERICAN RECIPE SHOW ALLOWED ME TO CONNECT TO OTHER PEOPLE AND BE A PILLAR STONE FOR OTHER KOREANS.

I ENJOY A LOT OF THINGS FROM THE CLASSICS YOU SEE IN A KOREAN BARBECUE.

I LIKE TO MAKE POT STICKERS, KIMCHI FRIED RICE.

I AM A FAN OF KIMCHI IN GENERAL.

A KIND OF RICE CAKE NOODLE DISH.

A LOT OF DIFFERENT THINGS.

A DIFFERENT KIND OF KIMCHI SOUP, STEW.

A LOT OF DIFFERENT THINGS.

THE OPTIONS ARE VERY ENDLESS.

USUALLY WHEN I'M COOKING FOR OTHER PEOPLE THAT ARE MAYBE NOT AS AWARE OF WHAT KOREAN FOOD IS, I USUALLY STICK TO THE CLASSICS, KOREAN BARBECUE, THE DUMPLINGS AND KIMCHI FRIED RICE.

ASHLEE: THAT IS DELICIOUS.

I'M GETTING HUNGRY JUST LISTENING TO YOU.

THIS STATION, WDSE-WRPT IS PREMIERING OUR OWN SHOW, THE GREAT MINNESOTA RECIPE, WHICH IS CELEBRATING CULINARY DIVERSITY IN THE STATE, ESPECIALLY IN A STATE THAT HAS UNIQUE CLIMATES AND GROWING SEASONS.

IT'S AN INTERESTING PLACE TO LIVE.

WHAT DO YOU THINK MAKES MINNESOTA SUCH A SPECIAL PLACE FOR COOKS AND CULINARY EXPERIENCES?

TONY: I THINK YOU NAILED IT ON THE HEAD.

IMMIGRANTS, BACKGROUNDS, WE HAVE A STRONG SOMALI POPULATION AS WELL AS THE ROOTS WITHIN MINNESOTA AND MIDWEST ARE VERY GERMAN, SCANDINAVIAN, NORWEGIAN, SO YOU WILL SEE A LOT OF DIFFERENT PEOPLE WITH DIFFERENT BACKGROUNDS, IMMERSING DIFFERENT CULTURES AND BLENDING THEM TOGETHER LIKE A MELTING POT.

BEING ABLE TO HAVE THAT OPPORTUNITY TO SHOWCASE WHAT MINNESOTANS HAVE IS AN EXCITING OPPORTUNITY.

I CAN'T WAIT TO SEE MORE OF THE SHOW.

ASHLEE: PART OF WHAT WE EXPLORE IN THE SHOW WILL BE THE IMMIGRANT EXPERIENCE COMING TO MINNESOTA WITH THESE DIVERSE CULINARY TRADITIONS AND HOW YOU ADAPT TO THIS LANDSCAPE AND THESE RESOURCES.

HAVE YOU DONE ANY EXPERIMENTING WITH YOUR KOREAN RECIPES TO KEY THEM INTO MINNESOTA?

TONY: DEFINITELY.

OBVIOUSLY IN THE MIDWEST WE ARE VERY NEAT AND POTATOES.

WE LOVE TO HAVE THOSE ACCOMPANIED WITH SOME SORT OF VEGETABLE AND SIDE.

FOR ME, I TAKE A LOT OF KOREAN INFLUENCE.

AS MUCH AS THERE IS ASIAN FUSION, I DEFINITELY TAKE THOSE INTO CONSIDERATION WHEN I MAKE MY KOREAN FOOD.

I LOVE MAKING KOREAN TACOS WITH KOREAN INGREDIENTS, TO THE STABLES LIKE YOU WOULD NORMALLY SEE WITH THE SWEET AND SALTY COMPONENTS WITHIN THE SOY SAUCE, SESAME OIL.

BEING ABLE TO HAVE MY OWN TWIST THAT YOU WOULD NOT NORMALLY SEE IN KOREAN FOOD, BUT BEING ABLE TO BRING THAT TO THE TABLE AND SHOW MY FRIENDS AND FAMILY IS SOMETHING I'M EXCITED TO DO.

ASHLEE: THE GREAT AMERICAN RECIPE SHOW PREMIERES JUNE 24.

WHAT CAN VIEWERS EXPECT WHEN THEY TUNE IN?

TONY: I THINK THEY CAN EXPECT A VERY HEARTWARMING, DEEPLY RICH TYPE OF SHOW THAT EMBODIES AND ENCOMPASSES CULTURE, DIVERSITY, AS WELL AS HOME COOKS.

NONE OF US ARE TRAINED PROFESSIONALS.

WE ALL HAVE DIFFERENT JOBS THAT WE DO FROM OUR 9-TO-5'S.

WHAT MAKES IT CONSTANT IS THE FOOD AND THE COOKING WE HAVE, TO BE ABLE TO HAVE THOSE RECIPES SHARED FROM FAMILY MEMBERS, MOTHERS, GREAT-GRANDMOTHERS, ETC., GRANDFATHERS, IT ALLOWS US TO HAVE OUR STORIES BE SHARED SO THAT WAY OTHER PEOPLE CAN CONNECT WITH US THROUGH THE SHOW.

ASHLEE: WHAT ADVICE WOULD YOU HAVE FOR BUDDING COOKS WHO ARE TRYING TO GET INTO THEIR CULINARY EXPERIENCE?

TONY: JUST KEEP PRACTICING IN THE KITCHEN.

THAT WAS THE BIGGEST THING FOR ME.

I ALWAYS WAS AROUND THE KITCHEN, BUT I REALLY STARTED PRACTICING MORE AND TESTING THINGS OUT AND SEEING WHAT WOULD STICK.

FOR THOSE THAT ARE REALLY TRYING TO MAKE IT IN THE INDUSTRY OR TRYING TO BE BETTER HOME COOKS, PRACTICE MAKES PERFECT.

ALWAYS ASK FOR CONSTRUCTIVE CRITICISM TO HELP YOU GET BETTER WITHIN YOUR CRAFT AS WELL AS OTHER PEOPLE THAT ARE IN THE INDUSTRY.

THOSE ARE SOME PEOPLE THAT CAN BE HELPFUL ALONG THE JOURNEY.

BUT HAVE FUN.

YOU WANT TO MAKE SURE YOU ARE TAKING COOKING AS AN ENJOYMENT AND NOTHING STRESSFUL.

ASHLEE: GREAT ADVICE.

I AM SURE THERE ARE MANY OUT THERE WILLING TO TASTE TEST AS YOU KEEP PRACTICING.

TONY: THE LINE IS GETTING LONGER BY THE MINUTE, BUT IT'S SOMETHING I'M FORTUNATE TO SHARE.

ASHLEE: THANK YOU SO MUCH FOR TALKING TO ME TODAY, TONY.

FOR OUR VIEWERS, YOU CAN SEE TONY COMPETE STARTING JUNE 24 ON PBS NORTH FOR THE TITLE OF THE GREAT AMERICAN RECIPE.

ISAAC: I KNOW I'M ROOTING FOR TONY THIS UPCOMING SEASON.

NEXT UP, WE ARE JOINED BY OUR HOSTS OF THE GREAT MINNESOTA RECIPE, SHARON YUNG AND SHANNON LAING.

THANK YOU BOTH FOR BEING HERE.

NICE TO HAVE YOU.

HAVE EITHER OF YOU HOSTED A SHOW LIKE THIS BEFORE?

TELL ME ABOUT YOUR EXPERIENCE.

SHARON: I HAVE NEVER HOSTED A SHOW BEFORE.

IT HAS BEEN AMAZING, REALLY FUN.

LOVE THE CASTING CREW SO FAR.

AND IN ABLE TO MEET SOME WONDERFUL PEOPLE LIKE SHANNON.

IT'S BEEN JUST FUN.

AND THE COOKS?

OH MY GOODNESS.

SHANNON: FOREVER IN MY HEART.

SHARON: THEY WERE TERRIFIC.

SHANNON: I HAVE NEVER HOSTED A COOKING SHOW, BUT I HAVE DONE SOME EMCEEING IN VARIOUS SHAPES AND FORMS OVER THE YEARS.

IT HAS BEEN A WHILE, SO I WAS SURPRISED WHEN I WAS APPROACHED, AND REALLY THRILLED THAT I HAD THE OPPORTUNITY BECAUSE IT WAS A GREAT DEAL OF FUN.

ISAAC: WHAT IS THE DIFFERENCE BETWEEN EMCEEING AND BEING ON THIS PRERECORDED TV SHOW?

SHANNON: IT GIVES YOU A CHANCE TO MAKE MISTAKES.

[LAUGHTER] YOU KNOW THEY CAN EDIT IT OUT.

THAT IS A PLUS.

ALSO, IN THIS PARTICULAR INSTANCE, COOKING IS A DEEP LOVE OF MINE.

I AM A COKE AND A BAKER -- COOK AND A BAKER.

GETTING TO TALK TO PEOPLE ABOUT FOOD IS A PASSION OF MINE, WITH PEOPLE THAT ARE INTERESTED AND PASSIONATE ABOUT IT TOOK IT TO A WHOLE NEW LEVEL AND MADE IT FUN AND EASY.

ASHLEE: YOU HAVE A BACKGROUND WITH FOOD.

HOW ABOUT YOU?

SHARON: I'M CHINESE-AMERICAN, BORN IN THE STATES, BUT MY PARENTS OWNED A SMALL CHINESE RESTAURANT, HAD BEEN THERE MANY DECADES.

FOOD IS LIKE THE LOVE LANGUAGE FOR A LOT OF PEOPLE.

WE ALL CAN APPRECIATE A GOOD TAKE OUT.

I JUST KNOW THAT WITH MY IMMEDIATE FAMILY, FOOD AND LOVE AND GOOD CONVERSATION IS THE FOUNDATION, IT MAKES ALL THINGS GOOD.

HAVING A BAD DAY, THERE IS NOTHING LIKE COMING HOME TO A GOOD COOKED MEAL.

THAT IS WHY THESE CHEFS SHARING THEIR CULTURAL PASSIONS, A LOT OF TIMES COMING FROM THEIR FAMILIES.

THAT IS WHY THEY TASTED SO DELICIOUS.

AND VERY GRATEFUL TO BE ABLE TO INTERVIEW THEM AND SHARE THEM WITH THE WORLD AND IT IS LIKE SPREADING THEIR LOVE.

IT IS GREAT.

ASHLEE: YOU BOTH ARE HOSTS, BUT YOU HAVE KIND OF A DIFFERENT ROLE.

CAN YOU SHARE WHAT YOUR EXPERIENCES WERE ON THE SHOW?

SHANNON: WELL, I GUESS I WAS THE INTRODUCER.

[LAUGHTER] HEY, THIS IS WHAT IS COMING UP.

GETTING PEOPLE EXCITED FOR WHAT THEY ARE ABOUT TO SEE.

I DON'T WANT TO GIVE TOO MUCH AWAY ABOUT THE FINAL EPISODE, BUT I GOT TO INTERACT WITH THE CHEFS A LOT MORE AND THAT WAS GREAT FUN.

ISAAC: THAT IS GREAT.

SO SHARON, YOU GOT TO MEET ALL OF THE COOKS BEFORE THE COMPETITION, AND THEN YOU GOT TO SEE THEM AT THE COMPETITION.

TELL ME ABOUT WHAT IT WAS LIKE MEETING THEM IN THEIR HOMES, GETTING TO KNOW ABOUT THEM AND SEEING THEM ALL COME TOGETHER.

ISAAC: EVEN VERDES, MINNESOTA, AND I WON'T GIVE TOO MUCH AWAY ABOUT THE FUTURE EPISODES, BUT TOMORROW OPENING HER HOME TO US AND BEING SO GRACIOUS IN THE KITCHEN -- SHE IS A PROFESSIONAL CHEF, BUT YOU GOT TO MEET HER.

HER FAMILY, YOU CAN SEE THE PHOTOS IN HER HOME, MEET HER FAMILY.

AS WE WERE COOKING WE COULD NOT SHOW EVERYTHING IN THE EPISODE, BUT BEING ABLE TO HEAR HER TALK ABOUT HOW SHE LOVES THEM AND WHERE THE RECIPES CAME FROM.

HAVE HER MAKE IT LOOK SO EASY, RIGHT?

BEING ABLE TO SAMPLE THE FINAL DISHES WAS REALLY A GIFT.

I WISH I COULD COLOR OR DRAW FOR THE VIEWERS, REALLY SHARE THROUGH THE CAMERA WHAT I TASTED.

IT WAS A SPECIAL GIFT.

FOR THOSE OF YOU WHO NEVER TRAVELED TO VERGAS, IT IS CLOSE TO FARGO.

IT IS CLOSE TO HOLLY, MINNESOTA.

REALLY A BEAUTIFUL AREA OF THE STATE TO VISIT.

ASHLEE: OUR VIEWERS WILL BE ABLE TO TASTE IT IF THEY HEAD TO THE WEBSITE AND GRAB THE RECIPE.

MAY NOT BE AS GOOD AS THESE COOKS MAKE IT, BUT IT WILL BE SOMETHING SPECIAL.

THAT IS WHAT IS IMPORTANT ABOUT THIS SHOW, YOU GET TO SEE WHO THEY ARE FIRST AND HEAR ABOUT THEIR BACKGROUNDS AND ACTIONS -- AND PASSIONS.

WHAT WAS THE ENERGY LIKE IN THE GREENHOUSE ON COMPETITION DAY?

SHANNON: IT WAS FANTASTIC.

EVERYONE WAS EXCITED TO BE THERE.

EVERYONE WAS THRILLED TO BE THERE.

THE PIECE OF MAGIC THAT I LOVED WAS WATCHING WHAT WE TALK ABOUT A LOT IN AMERICA AND ABOUT THE MELTING POT.

YOU GOT TO SEE IT THERE IN ACTION AT EVERY STATION.

THERE WAS A FUSION OF ONE OR MORE CULTURAL BACKGROUND THAT CREATED SOMETHING VERY DELICIOUS THAT WAS THEN SHARED.

THE RECIPE WAS SHARED WITH WHOEVER ONCE IT.

-- WANTS IT.

THE FOOD WAS SHARED WITH THE CAST AND THE GROUP.

THAT TO ME, THAT'S WHAT IT IS ABOUT, RIGHT?

EVERYONE WORKED REALLY WELL TOGETHER.

IT WAS EXCITING TO SEE THEM.

AND IN THOSE FINAL MOMENTS, PUTTING THE GARNISHES ON, GETTING THINGS ON THE PLATE.

IT REALLY WAS A COMPETITION.

THIS IS THE REAL DEAL, PEOPLE.

[LAUGHTER] THIS IS NOT A STAGED THING.

I WAS YELLING THE TIMES OUT AND WE STUCK TO THEM.

ISAAC: WE ARE HAVING THIS EVENT ON THE 21ST.

SO PEOPLE WILL GET TO TRY THE HOT DISHES CREATED ON THE COMPETITION EPISODE.

DO YOU THINK PEOPLE SHOULD BE EXCITED TO COME?

SHARON: YES, YOU DO NOT WANT TO MISS IT.

THE CHEFS ARE WONDERFUL TO MEET, THEIR PERSONALITIES.

THEY ARE REALLY COMPLICATED RECIPES THAT ARE EASY TO MAKE.

I THINK PEOPLE APPRECIATE USING LOCAL FOODS AND APPLYING THAT IN THEIR OWN KITCHENS.

WON'T WANT TO MISS IT.

ASHLEE: I LOVED DURING THE COMPETITION WHERE THEY WERE BEING FILMED, THEY ALL TOOK THE TIME TO EXPLAIN WHY THEY WERE DOING THE THINGS THEY WERE DOING PREPARING THE RECIPES.

THEY WANT PEOPLE TO HAVE SUCCESS WITH THE RECIPES IN THEIR OWN HOMES.

THAT IS JUST AN EXTRA LAYER OF EXTRA.

[LAUGHTER] ASHLEE: IT IS REALLY SPECIAL.

THANK YOU BOTH SO MUCH FOR BEING HERE.

I AM EXCITED FOR THE WORLD TO SEE YOU ALL.

TUNE IN TO SEE SHANNON AND SHARON ON THURSDAY.

THURSDAY IS THE NEXT EPISODE.

I HOPE YOU ARE AS EXCITED AS WE ARE ABOUT THE GREAT MINNESOTA RECIPE AND READY TO FOLLOW ALONG TO SEE WHO IS CROWNED OUR FIRST WINTER.

ISAAC: THE COMPETITION AIRS ON JUNE 23RD AT 7:00 P.M. OR YOU CAN SEE IT EARLY AT OUR SCREENING EVENT ON JUNE 21ST.

THIS EPISODE IS ONE YOU DO NOT WANT TO MISS.

ASHLEE: IF YOU ARE UNABLE TO CATCH THE SHOW ON BROADCAST EACH WEEK, YOU CAN FIND IT ON THE WDSE WEBSITE, PBS VIDEO APP, OR YOUTUBE.

ISAAC: BE SURE TO TUNE IN TO NEXT WEEK'S EPISODE WHERE WE MEET SUSIE SACCOMAN, AN ITALIAN-STYLE HOME COOK FROM BUHL, MINNESOTA.

ASHLEE: THANKS TO OUR GUESTS AND OUR CREW IN THE STUDIO.

I'M ASHLEE SMITH WITH ISAAC QUICK.

LET'S TAKE A LOOK AT NEXT WEEK'S EPISODE.

♪ ASHLEE: ON THE SECOND EPISODE OF THE GREATNESS OF THE RECIPE WE WILL BE TRAVELING TO BUHL MINNESOTA TO MEET A TEACHER BROUGHT UP ON THE IRON RANGE.

HER COMMUNITY TIES SHINE.

I CAN'T WAIT TO SHOW YOU WHAT S USIE IS COOKING UP.

>> ALL MY INFLUENCES IN COOKING WERE STRONG WOMEN.

♪