Amy and chef Douglass Williams visit One Mighty Mill in Lynn, MA, where they source organic stone-ground flour before making delicious cacio e pepe gnocchi at his restaurant, MIDA. In Vermont, Richard explores the little-known world of jack jumping, an unusual winter sport that involves sledding down a mountain while sitting on a single ski. And Amy whips up spinach and ricotta dumplings.

Amy visits Tower Hill Botanic Garden where she tours the extensive grounds and the often-overlooked beauty of late fall's native New England plants. In New Hampshire, Richard shares the award-winning interactive art experience known as Ice Castles. And back in her home kitchen, Amy turns Maine blueberries into her own delicious family treat, blueberry buckle.