Season 3, Episode 3: Addiction



Kelly visits Dave’s Killer Bread expecting to understand America’s addiction to bread. But she ends up learning how this Milwaukie, OR, company is providing much-needed second chances and trying to help beat America’s addiction to incarceration.

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Season 3, Episode 2: Childhood (And the Search for Puerto Rico’s Lost Pepper)



Kelly joins Portland chef Cristina Baez on a journey to Puerto Rico to reconnect with the food of her childhood and solve a mystery: Why has the caballeros (or Gentleman’s) pepper disappeared?

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Season 3, Episode 1: The Insides



This week, Kelly explores what it means to be a responsible meat eater. She meets Carlo Lamagna, head chef at Clyde Common in Portland, to learn how to properly slaughter and butcher a hog. Then, Chef Carlo shows Kelly how to use the organs — parts that often get wasted — in some of his favorite family recipes from the Philippines. Those recipes and his personal connection to the meat are inspiration for the innovative dishes (things like crispy fried pig ears and offal) that Carlo is bringing to the trendy set in Portland.

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Original Fare Holiday Special

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

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The Secret Behind Wisconsin Cheese

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.

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How to Cook Alaska Style

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

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Discover Kodiak Island Food Traditions

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.

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Salmon Fishing on Kodiak Island, Alaska

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.

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