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.
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.
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.
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.
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!