Original Fare

You've seen the horror stories about the treatment of pigs at large pork producers. But small heritage farms offer big waitlists and bigger prices. The solution? Hunt for one of the millions of wild boars digging up our backyards. Join Kelly on a quest for her own pig.

Armed with her freshly-caught boar, Kelly visits Chef Amar for a class in Butchery 101. Plus, you'll see how to make a mouthwatering prune-stuffed pork loin with a white bean puree and caramelized green onions in a red wine jus.

Are you brave enough to forage your dinner? Kelly scours the Oregon coast for mussels, greens and edible flowers with James Beard Award semifinalist chef Justin Wills.

Salt is one of man's oldest, most-used and most important ingredients. But do you have any idea where your salt comes from? See how Jacobsen Salt is producing American's finest finishing salts along the seashores of Oregon. How important is it for you to cook with good salt? And does it matter if it is Made in the USA?

Discover how to turn your favorite farmers market finds into a sweet treat. Kelly visits Quin Candy in Portland for a lesson in homemade hard candy. These rhubarb lollipops are simple, elegant and made entirely with ingredients you can pronounce!

Chevre, or goat cheese, is one of the cherished food traditions of France. Kelly learns about the generations of artisan cheesemakers who have perfected the art of making goat cheese, and who now work hard to protect the authentic process and quality of the cheese.

Meet a real French affineur to see why they might have the coolest job of all -- cheese expert. Then, see how the famous Crottin de Chavignol tart is made.

The debate over raw milk in America is impacting the production of chevre in France. See how pasteurizing affects goat cheese and e explore the tough decision facing French cheesemakers about whether to pasteurize so they can export to America.

Nothing is more integral to Alaskan culture than salmon. Kelly heads to Port Lions on Kodiak Island to learn why the fish is so important. After a learning the secrets behind a Sriracha-infused hot smoked salmon, she adventures out to catch her own salmon.

Salmon is the lifeblood of food in Alaska. Kelly catches her own salmon dinner and then helps prepare a traditional salmon perok, a fish pie. Plus, she a look at some of uniquely Alaskan local wines.

Visit an Alaskan cooking school with Kelly to see how salmon can be incorporated into anything -- even a ramen noodle soup.

Kelly ventures north to the land of Cheeseheads to discover exactly what is so special about Wisconsin cheese. What she finds is a fascinating mix of strategic farming, homogenized cultures and immigration politics.

Did you know chocolate originated in Costa Rica? Today, the country is primarily associated with great coffee, bananas, and rainforests. Kelly travels to the country to meet one team seeking to renew the chocolate culture of Costa Rica using native methods and flavors. Then visit Piedmont, Italy to get a demonstration on how to make Nutella at home.

Kelly visits the Piedmont region of Italy for a holiday meal. Chef Frédéric Zahm of Louche Restaurant in Turin, Italy demonstrates how to make Brasatio, a classic Italian of beef braised in red wine. Don't forget a cheese plate for dessert!

Truffles are one of the world's most delicate and expensive luxuries. But where do they come from? Kelly kicks off her adventure with a trip across the ocean to the annual truffle festival in Alba, Italy, where she gets a lesson in the traditional truffle hunt. Then, its back to America to see witness first-hand the burgeoning truffle industry in Oregon.

In many parts of the world, chicken is a delicacy. In America, it is easy and accessible. But at what cost? Get a rare glimpse inside the commercial chicken industry with farmer Craig Watts. Then visit a far different chicken farm in the poultry capitol of the world: Georgia.

What makes confit one of the world's oldest and best forms of preservation? Its simplicity. Kelly visits Olympia Provisions in Portland to get lessons in both pheasant hunting and cured meats.