An afternoon at the ballpark isn't complete without a few trips to the concession stand. Today, more than ever, food service venders offer increasingly finer fare, but American fans still eat more hot dogs than any other ballpark food- 22 million a year at Major League Ballparks alone. You ever wonder what really goes into a hot dog? What does a pine tree have to do with its shape? When you wash it down with a draft beer, would you believe a flower is responsible for its bitter taste? And there is more to that tasty morsel at the bottom of a Drumstick than just sweetness. Host Bobby Bognar travels to Washington's Yakima Valley to help farmers grow the spice of beer. In Michigan, he uncovers how a special hybrid of popcorn is vital to making Cracker Jack. In Arkansas, he reveals wood pulp is responsible for giving hot dogs their uniform shape. And in Missouri, he discovers the culprit responsible for the mustard stain on his shirt. Food Tech, getting to the source of the ballpark standard treats.