Bob is at Southern Woods Plantation in South Georgia with Logan Killam from Beretta USA. Logan introduces new Beretta shotguns for the upcoming hunting season, including refreshed Silver Pigeon models and a limited-run Ducks Unlimited shotgun.

Beretta.com

Chef Ed Dombrowski from Lee’s Farm demonstrates how to prepare triple tail fish piccata. Triple tail is a mild and delicate fish. You’ll see the process of making the dish, which includes dredging the fish in seasoned flour, searing it, and preparing a sauce with ingredients like shallots, garlic, capers, and lemon. The finished dish is served with kale, gold beets, sun-dried tomatoes, and parsley.