Original Fare - Season 3

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.

Kelly joins Portland chef Cristina Baez on a journey to Puerto Rico to reconnect with the food of her childhood and solve a mystery: Why has the caballeros (or Gentleman's) pepper disappeared?

Kelly visits Dave's Killer Bread expecting to understand America's addiction to bread. But she ends up learning how this Milwaukie, OR, company is providing much-needed second chances and trying to help beat America's addiction to incarceration.

Food can provide more than just physical strength -- it can build confidence, hope and community. Kelly visits Light of Hope, a school for rescued girls near Nairobi, Kenya. She gets a lesson in chapati, a traditional Kenyan flatbread, and sees first-hand how the school is building a community of strong, smart, confident women.

Kelly gets wet and muddy by foraging, spearfishing and net throwing in preparation for the Ka Malama dinner series, which brings together the natural foods of Hawaii's oceans and lush valleys in a celebration of the islands' unique heritage.

Kelly returns to her roots: a tiny farm town of 200 in Missouri. She explores how agriculture has changed and evolved, while comforting her own dark past.

Kelly visits an organic turkey farm to see how they raise their turkeys to live more humanely and happily -- long before they make it to the Thanksgiving dinner table.

You know the saying: A woman's place is in the ... distillery. Wait, what? From whiskey to fishmongering to chemical engineering, Kelly visits a trio of women in Asheville, NC who are closing the door on outdated colloquialisms and blazing a new path in what were once the sole domains of men.

What are the common ingredients among America's best artisans? Dedication and patience. Whether its obsessing over the source of your chocolate beans or turning breadmaking into an art, Kelly learns first-hand what it takes to be great on her North Carolina tour. Oh, and she eats a lot chocolate and bread.

From crabbing in a tropical storm to the splendor of wild horses on the beach, Kelly sees both the fury and beauty of nature in the Outer Banks of North Carolina.

Snow! Whisky! Sled dogs! Adventure! Oh my! Kelly heads to the Yukon to work, play and drink to get an authentic culinary experience in Canada's wild and mysterious north.

We've all heard about Wagyu beef. Its sold as the best, most-expensive cut of beef in the world. But what makes it special and is it really worth it? Kelly visits Pacific Rogue Wagyu to learn the secrets of Wagyu. Then she visits Ringside Steakhouse to see if she can taste a difference.

Kelly heads to Colombia, the land of Juan Valdez, to learn not only how coffee beans are grown, but to also explore the deeper connection between coffee and the people who grow it. She also gets a wake-up call about the economics of the industry. Returning home, she visits HC Valentine in Alabama to learn first-hand how important the roasting process is to great coffee.

Kelly takes a trip across majestic Northern California to see the way the farm-to-table movement is impacting the region. She learns how to taste olive oil, harvest wheat, pluck oysters and even discovers how locals are using marijuana in their cooking.

Kelly shares some of her favorite adventures in her new hometown of Portland. She plays with bees after dark, hosts A Chef's Life star Vivian Howard at PDX Feast, goes mushroom hunting, finds out how to harvest cranberries and more.