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 ...Go to Episode
Andrew Zimmern visits the home of the Arias family, who operate an urban farm and teach alternative cooking and healing practices. Andrew samples fresh goat milk and a liver smoothie made with raw beef liver, goat milk, banana and raw chicken eggs.
4614 N Michigan Ave, Portland, OR 97217
Andrew Zimmern meets David Briggs, a chocolatier who tests the limits of savory in sweet. Try his shop's foie gras bar, Bolivian chocolate and duck liver pate.
1406 SE Stark St, Portland, OR 97214
Andrew Zimmern learns how Gena Renaud makes wagashi, traditional Japanese confections made out of bean and soy paste.
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