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Cattle Harvest in Paso Robles
Season 1
Episode 11
Did your beef go pasture to table? Kelly discovers why "grassfed" is misleading and how much better meat can taste when you ditch the commercial antibiotics, overstuffed feedboxes and stress.
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6:24
Kelly visits the Piedmont region of Italy for a holiday meal.
7:36
Did you know chocolate originated in Costa Rica? See how the culture is being renewed.
6:00
Kelly heads north to discover exactly what is so special about Wisconsin cheese.
6:00
Visit an Alaskan cooking school to see how salmon can be incorporated into anything.
8:39
See why salmon is the lifeblood of food in Alaska, and how to make a traditional perok.
7:33
Learn why nothing is more integral to Alaskan culture than salmon.
6:00
French cheesemakers face a difficult decision: raw milk or pasteurized?
6:30
Meet a real French affineur to see why they might have the coolest job of all.
5:58
Love goat cheese? Learn about chevre, one of the cherished food traditions of France.
5:58
Discover how to turn your favorite farmers market finds into a sweet treat.
6:00
Salt is one of man's oldest and most important ingredients. Where does it come from?
6:00
Are you brave enough to forage your dinner? Kelly gets a primer on the Oregon Coast.