Tastemakers

Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina, where Ross Flynn works directly with Eliza MacLean of Cane Creek Farms and Charles Syndor of Braeburn Farm to source sustainably-raised heritage pork and grass-fed beef for his butcher shop, Left Bank Butchery. He practices seam butchery to produce whole-muscle cuts and also crafts world-class charcuterie.

How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard. In this episode of TasteMAKERS, you'll travel with host Cat Neville to Houston, Texas, and meet a woman with degrees in business and animal science from Texas A & M who is educating people about the food system one sweet spoonful at a time.

Heliculture, or snail farming, is on the rise here in the US. In this episode of tasteMAKERS, host Cat Neville visits a greenhouse in Cutchogue, New York, where tens of thousands of snails are being hand raised on foraged greens. Most escargot served in the US is imported either canned or frozen - Taylor Knapp is one of a very few American farmers that produce fresh escargot and snail caviar.

In this episode of tasteMAKERS, you will travel with host Cat Neville to meet the team behind Edible Alchemy in San Diego, California. They vend at more than a dozen of the city's bustling farmers' markets and source directly from local organic farms, turning the region's produce into healthful and totally delicious fermented foods, including kombucha, sauerkraut and coconut.

A biodynamic farmer approaches the farm as its own diverse organism, with each element - plants, insects, animals and soil - contributing to the whole. In this episode of tasteMAKERS, travel with host Cat Neville to Jack Rabbit Hill Farm in Hotchkiss, Colorado, where Lance Hanson is crafting biodynamic wines that express his biodynamic farm's high desert terroir.

Over half of the proteins we eat come from the ocean, and we are harvesting it faster than mother nature is replenishing it. Farmed mussels, clams and oysters are a sustainable seafood choice and that's good for you as well as the environment, so in this episode of tasteMAKERS, you'll go to Coupeville, Washington, to meet Ian Jefferds. He is on the forefront of sustainable shellfish farming.

Oil is a critical component in cooking. In this episode of tasteMAKERS, you're going to travel to Pitts, Georgia, to meet Clay Oliver. His cold-pressed, unrefined oils, made from sunflower seeds, pecans, peanuts, okra seeds and sesame seeds, have become one of the South's most sought-out ingredients, with James Beard-winning chef Steven Satterfield among its fans.

North of Kansas City, there is a dairy that develops flavor in its cheeses. In this episode, you're going to visit a farm in Weston, Missouri, that specializes in cheese made from rich and creamy sheep's milk. Green Dirt Farms' cheeses begin in the pasture, with well-tended soil that grows a range of prairie grasses which develop flavors in the cheeses depending on what's in the field.

Vero Beach, Florida, is a town that is bisected by the Indian River Lagoon, which takes up more than 30% of the state's oceanside and spans 156 miles. That lagoon is what makes this part of Florida one of the world's best citrus-growing regions and in this episode of tasteMAKERS, you'll come along with host Cat Neville to meet Alden and Val Bing. This couple is crafting sour beers.

As global populations increase and the pressure on farmland to produce more food rises, hydroponics are being considered as one way to efficiently and sustainably grow more fruits and veggies. In this episode of tasteMAKERS, host Cat Neville heads to Boston, Massachusetts, to meet the team at Freight Farms. They are building self-contained hydroponic farms from cast-off shipping containers.

Hunting is a time-honored tradition throughout much of the United States and in an era when we are seeking out free-range meat from animals that lived their best life, wild game should be on the menu, but it frequently isn't. From his home base on Broken Arrow Ranch in Ingram, Texas, Chris Hughes travels across the state, harvesting game on Texas ranches in a humane, sustainable way.

People have been turning soybeans into tofu for about 2000 years. It originated in China and is made by coagulating soymilk and pressing the curds. In this episode of tasteMAKERS, you'll head to Chicago with host Cat Neville to meet Jenny Yang, the woman behind Phoenix Bean Tofu. Illinois produces the highest volume of soybeans of any state and some of those beans make it to Phoenix Bean.

Back in the day, many people grew their own grains and just about every town had a mill on site. But as food became industrialized and centralized, those mills shuttered and flour processing was shifted to big processing plants. Today, freshly milled grain is making a comeback and in this episode of tasteMAKERS, you'll head to Louisville, Kentucky to meet Tom Edwards of Louismill and MozzaPi.