In its premiere season, Savor Dakota showcases ingredients available in each season. Viewers first meet Chef MJ Adams. Spring is a good time to forage for mushrooms, Dr. David Graper of SDSU shares sage advice. Jerry Ward of Hackberry Hollow Farm near Renner cultivates mushrooms for sale. MJ Adams makes a Mushroom Tagliatelle Pasta. Nick Caton of Killian's Tavern in Spearfish shares his source local philosophy.

Summer is a time for dining outside with friends, grilling and enjoying a variety of garden produce. Host MJ Adams makes bread with David Napoliatano. Chef Michael Haskett owns M.B. Haskett's in Sioux Falls, sourcing many ingredients for his menu. MJ Adams visit's Haskett's farm and makes a Summer Caponata. Bill Bietz operates Blue Bird Locker in Delmont and creates sausages and other cuts from local livestock.

Weather begins to cool and the crisp weather is a welcome break from the summer heat. MJ Adams visits with sheep producers Justin and Crissa Fruchte at Sturdy Post Ranch. near Elkton, SD Adams prepares braised lamb with the couple. Michael Johnson manages the Pheasant Restaurant in Brookings and prepares recipes with lamb from Sturdy Post and other area producers. Dakota Spirits in Pierre work to produce farm to bottle liquors.

If everything goes as planned, Winter is a time for sipping tea and enjoying produce that has been stocked for cold and snowy weather. Permaculturalist Talli Nauman at Moonrise Mountain in Spearfish shares her approach for growing and drying herbs. Mavis Two Bulls of Spearfish shares her mother's recipe for frybread with Talli and host MJ Adams. USD students Collette Bowman and Isaac YellowBank share recipes for frybread passed down from families. Jhon Goes in Center of Pine Ridge and his sister Geraldine Goes in Center of Pine Ridge forage for timpsila, or wild turnip, on family land. MJ and Jhon make a timpsila soup.