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.

 

More From This Episode

Episode 1: The Insiders

Notes From the Field: Episode 1: The Insiders

Learn more about Kelly’s trip to Warden Hill Farm with Chef Carlo. Continue

 

Credits

Created By: Kelly Cox

Guest Star:
Carlo Lamagna
Clyde Common

Featuring: Worden Hill Farm

Written By Kelly Cox

Director of Photography
Lucas Longacre

Consulting Writer
Spencer Harris

Editor:
Lucas Longacre

Music:
“6 Feet Stare” by Mr. & Mrs. Smith
(http://www.mrandmrssmithhollis.com/)

“Feel The Beat” by Miami Slice
(http://miamislicedisco.com)

“Beach Life” by Miami Slice
(http://miamislicedisco.com)

“You Are the Fly” by Glass Candy
(http://www.myspace.com/glasscandy)

“You’re So Free” by the Agrarians
(http://enjoplinrealtime.blogspot.com/)

“The Last Time” by Glass Candy
(http://www.myspace.com/glasscandy)

“Hurt” by Glass Candy
(http://www.myspace.com/glasscandy)


In Original Fare, join Kelly Cox as she attempts to hunt, forage, and farm her way across the globe in search of the best ingredients our planet has to offer. For more, visit theoriginalfare.com.