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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.

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Sake in Japan

See how ancient traditions mix with modern techniques to craft Japan's esteemed sake.

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Montreal

Kelly heads north of the border for a culinary adventure.

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Vietnam

Kelly joins a very special homecoming in Vietnam.

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Women's Adventure Weekend

A diverse group of women meet on the Tillamook Coast to hone their outdoor skills.

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Salmon

Kelly explores how sustainable salmon fishing is possible in our modern age.

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Cheese, Part 2

The conclusion of Kelly's cheese adventure in Spain and Italy.

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Cheese, Part 1

It’s a mad dash as Kelly uncovers goat, cow, sheep and buffalo cheeses in Spain and Italy.

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Iberico & Paella

Kelly goes deep into Spain to seek out the story of jamón.

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Lake Titicaca

Did you know potatoes are actually from South America?

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Barbados

You can spearfish lion fish and protect coral reefs!

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