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Original Fare
The Insides
Season 3
Episode 1
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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19:43
What are the common ingredients among America's best artisans? Dedication and patience.
14:56
You know the saying: A woman's place is in the ... distillery. Wait, what?
18:26
Kelly visits an organic turkey farm to see how they raise their turkeys differently.
19:34
Kelly returns to her roots: a tiny farm town of 200 in Missouri.
20:58
Kelly gets wet and muddy by foraging, spearfishing and net throwing to learn about Hawaii.
11:04
Food fulfills more than just a physical need, it can build confidence, hope and community.
16:10
Take a journey to reconnect with food and solve the mystery of Puerto Rico's lost pepper.
10:30
What makes confit one of the world's oldest and best forms of preservation? Its simplicity
18:56
In America, chicken is easy and accessible. But at what cost?
9:26
Learn about truffles, one of the world's most delicate and expensive luxuries.
6:24
Kelly visits the Piedmont region of Italy for a holiday meal.