We’re celebrating spring by going to its very heart, the seed. Chef Dan Barber is looking at seeds with new eyes. He and his partners at Row 7 seed company are collaborating with chefs and breeders to bring the world unique and delicious new varieties of plants. Making wonderful cocktails doesn't require a liquor cabinet full of bottles; you just need one bottle and some culinary ingenuity. We get spring cocktail suggestions from Maggie Hoffman, author of The One-Bottle Cocktail. Ashely Moore, from America’s Test Kitchen and Cook's Country, convinces us to braise and blast our spring vegetables. And we learn about a seed airlift to Puerto Rico to jumpstart the island’s gardens after last year's catastrophic hurricane season. Field correspondent Daniella Cheslow takes us to the island nation to hear from the people distributing and growing the seeds. Plus, Francis answers listener's questions about using staple condiments to add flair to basic fried rice, and making homemade chai using recently inherited cardamom.