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!
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.
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.
How important is quality of life of the animal when you are shopping for meat? Tell us in the comments!
Think it doesn’t matter if your liquor comes from local ingredients? Think again. Kelly does a blind taste test when she visits TOPO Distillery in Chapel Hill, NC.
The lowcountry of South Carolina is full of fresh seafood options. Kelly learns how to elevate her fresh catch with a leek fondue.