The Worst Episodes of Original Fare

Let's forage! Actually, "foraging” is too delicate a word to describe a morning spent elbow deep in thick mud tugging and pulling clams from deep in the muck. Join Hank Shaw as he takes Kelly into the foggy waters of Bodega Bay California on the hunt for gaper clams.

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No fish? No food. No dinner. Kelly and blogger Alice Currah take on some feisty crabs in the Puget Sound before enjoying a Pacific Northwest Sunday brunch, featuring Alice's crab rangoon.

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Drink up on camping adventure! Head to Washington state with Kelly as she breaks down the tasting notes and grape growing requirements to pinot noir - a tempermental grape.

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There's no waiting in line for the hottest new dish in Texas. This is a hunt to table. Killer Chef Jesse Morris takes Kelly out on her first hunt as he shows his buddies how to go beyond the bacon wrap and get into dove carnitas!

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Something big is happening in Texas. They are making good wine! Check out the Duchman Winery for a taste of the South.

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Want to choose the perfect bottle? Was it hot or cold when the grapes were grown? You'll be surprised to learn how important the growing season weather is when picking a vintage and food pairing.

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Want to get a true foodie experience in the PDX? From hard candy to craft beers to tea, Kelly explores those mad scientists we call artisans in Portland.

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Where can you forage through town to cook the most local, sustainable steak frites? In Central Coast, California of course! Did we mention these are duck fat fries?

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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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Could you hunt for your own dinner? It might be the best way to make sure you are eating healthy, sustainable meat. Kelly goes duck hunting in Northern California to see if she can overcome her fear of guns. Tell us what you think in the comments.

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With all the focus on the big meal, which wines should you serve with Thanksgiving dinner? Original Fare pairs their favorite wines with a stuffing recipe.

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Learn how to make a killer cocktail to get your Holiday party rockin'.

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Take a trip to the Lowcountry mud to find the best oysters South Carolina has to offer. Then learn two ways you can enjoy your bounty.

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Want a taste of great southern BBQ? Look no further than Rodney Scott, the ultimate pitmaster at the Garden and Gun Jubilee. He threw an all-night pig roast our taste buds will never forget.

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Learn about the gullah geechee food culture and the perfect lowcountry fish fry.

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The lowcountry of South Carolina is full of fresh seafood options. Kelly learns how to elevate her fresh catch with a leek fondue.

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Think it doesn't matter if your liquor comes from local ingredients? Think again. Kelly does a blind taste test when she visits TOPO Distillery in Chapel Hill, NC.

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You've seen the horror stories about the treatment of pigs at large pork producers. But small heritage farms offer big waitlists and bigger prices. The solution? Hunt for one of the millions of wild boars digging up our backyards. Join Kelly on a quest for her own pig.

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Armed with her freshly-caught boar, Kelly visits Chef Amar for a class in Butchery 101. Plus, you'll see how to make a mouthwatering prune-stuffed pork loin with a white bean puree and caramelized green onions in a red wine jus.

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Are you brave enough to forage your dinner? Kelly scours the Oregon coast for mussels, greens and edible flowers with James Beard Award semifinalist chef Justin Wills.

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Salt is one of man's oldest, most-used and most important ingredients. But do you have any idea where your salt comes from? See how Jacobsen Salt is producing American's finest finishing salts along the seashores of Oregon. How important is it for you to cook with good salt? And does it matter if it is Made in the USA?

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Discover how to turn your favorite farmers market finds into a sweet treat. Kelly visits Quin Candy in Portland for a lesson in homemade hard candy. These rhubarb lollipops are simple, elegant and made entirely with ingredients you can pronounce!

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Chevre, or goat cheese, is one of the cherished food traditions of France. Kelly learns about the generations of artisan cheesemakers who have perfected the art of making goat cheese, and who now work hard to protect the authentic process and quality of the cheese.

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