Andrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream made from marrow.
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Andrew samples Portlander favorites such as ice cream made ...
Andrew is served scrapple, made from pig eyes, snouts and ...
Andrew meets the free-thinking food connoisseurs of Portland.
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