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Join Kelly Cox as she hunts, forages, and farms her way across the globe to search for the best ingredients our planet has to offer.
2013
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.
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.
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.
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!
Something big is happening in Texas. They are making good wine! Check out the Duchman Winery for a taste of the South.
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.
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.
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?
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.
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.
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.
Learn how to make a killer cocktail to get your Holiday party rockin'.
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.
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.
Learn about the gullah geechee food culture and the perfect lowcountry fish fry.
The lowcountry of South Carolina is full of fresh seafood options. Kelly learns how to elevate her fresh catch with a leek fondue.
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.
2014
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.
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.
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.
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?
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!
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.
Meet a real French affineur to see why they might have the coolest job of all -- cheese expert. Then, see how the famous Crottin de Chavignol tart is made.
The debate over raw milk in America is impacting the production of chevre in France. See how pasteurizing affects goat cheese and e explore the tough decision facing French cheesemakers about whether to pasteurize so they can export to America.
Nothing is more integral to Alaskan culture than salmon. Kelly heads to Port Lions on Kodiak Island to learn why the fish is so important. After a learning the secrets behind a Sriracha-infused hot smoked salmon, she adventures out to catch her own salmon.
Salmon is the lifeblood of food in Alaska. Kelly catches her own salmon dinner and then helps prepare a traditional salmon perok, a fish pie. Plus, she a look at some of uniquely Alaskan local wines.
Visit an Alaskan cooking school with Kelly to see how salmon can be incorporated into anything -- even a ramen noodle soup.
Kelly ventures north to the land of Cheeseheads to discover exactly what is so special about Wisconsin cheese. What she finds is a fascinating mix of strategic farming, homogenized cultures and immigration politics.
Did you know chocolate originated in Costa Rica? Today, the country is primarily associated with great coffee, bananas, and rainforests. Kelly travels to the country to meet one team seeking to renew the chocolate culture of Costa Rica using native methods and flavors. Then visit Piedmont, Italy to get a demonstration on how to make Nutella at home.
Kelly visits the Piedmont region of Italy for a holiday meal. Chef Frédéric Zahm of Louche Restaurant in Turin, Italy demonstrates how to make Brasatio, a classic Italian of beef braised in red wine. Don't forget a cheese plate for dessert!
Truffles are one of the world's most delicate and expensive luxuries. But where do they come from? Kelly kicks off her adventure with a trip across the ocean to the annual truffle festival in Alba, Italy, where she gets a lesson in the traditional truffle hunt. Then, its back to America to see witness first-hand the burgeoning truffle industry in Oregon.
In many parts of the world, chicken is a delicacy. In America, it is easy and accessible. But at what cost? Get a rare glimpse inside the commercial chicken industry with farmer Craig Watts. Then visit a far different chicken farm in the poultry capitol of the world: Georgia.
What makes confit one of the world's oldest and best forms of preservation? Its simplicity. Kelly visits Olympia Provisions in Portland to get lessons in both pheasant hunting and cured meats.
Back Pack Series
2016
Volta stin Aridaia
2015
Big Chef Takes on Little Chef
2009
Benoît le bienheureux
2012
Sur le pouce
2011
Benoît à la plage
2015
Files from the history of Bucharest
2012
Jeunesse arabe, yallah!
2019
Chuck's World
2017
Lost in Tokyo
2019
2015
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.
2017
Piranha fishing, lady shamans, and anacondas -- oh my! Kelly heads down the rugged Amazon river to meet the people -- and the ingredients -- which have lived off the land without access to modern conveniences for centuries. Season 4 of The Original Fare begins now!
Kelly heads to the wide open spaces of Eastern Oregon by way of motorcycle (which she's terrified of!). She uncovers a mix of women working hard to restore the land, and bring some of the best beef in the country to your plate.
On this episode Kelly digs into what makes a cider by climbing trees to make one of her own. Join Kelly and Sean, owner of WildCraft Cider as they attempt to collaborate on making an Elderberry Perry spanning years and continents.
On this special episode Kelly surprises her mother with a culinary adventure to their homeland: Ireland. They tour along the picturesque coast to harvest mussels, learn how to make butter, and forage along the way to create the ultimate Ireland feast.
It's lobster season in New Brunswick, Canada! Kelly gets put to work on a commercial lobster boat before perfecting a summer cookout with Top Chef Jesse Vergen.
Kelly travels to Oaxaca, Mexico to roast agave with the mezcalleros and search for authentic Oaxacan peppers.
With the help of some friends, Kelly traverses from Sri Lanka, through Darjeeling, and into Assam, to get hands on with one of the oldest ingredients around: tea.
In her coldest adventure yet, Kelly heads to the icebergs of Newfoundland to explore the culture, communities, and seal fishing.
