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tasteMAKERS

Custom Foodscaping

As we become more aware of our dinner’s carbon footprint, many are seeking to grow as much as possible close to home using environmentally-sensitive methods. In St. Louis, Matt Lebon of Custom Foodscaping builds permaculture food forests, focusing on native plants and resource management to create bountiful urban harvests.

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Episode
26:46
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Jacobsen Salt Co.

In Portland, Oregon, Jacobsen Salt Co. harvests salt from the clean waters of Netarts Bay.
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Episode
26:46
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Food Building

At Food Building in Minneapolis, makers focus on transparency, quality and sourcing.
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Episode
26:47
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Ramona Farms

The Button family is cultivating a bean that nourishes the soul as well as the body.
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Episode
26:53
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Kô Hana Rum

Heirloom sugarcanes are being preserved & cultivated on Oahu by the team at Kô Hana Rum.
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Episode
26:49
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Roots Kitchen & Cannery

Roots Kitchen & Cannery turns organic produce into pickles, preserves and canned goods.
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Episode
26:49
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Bløm Meadworks

Mead dates back to 7000 BC in China where honey was fermented with fruit and rice.
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Episode
27:01
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Marshallberg Farm

Through sustainable aquaculture, Marshallberg Farm is raising Russian sturgeon.
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Episode
26:46
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Den Sake Brewery

Yoshihiro Sako uses time-honored Japanese techniques to brew small-batch sake.
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Episode
26:46
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Union Kitchen

Union Kitchen is working to help launch and nurture culinary startups in Washington DC.
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Episode
26:47
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Barton Springs Mill

Barton Springs Mill gets unique varieties of wheat to Austin’s culinary artisans.
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