tastemakers

Warm & Wooly

In this episode of "tasteMAKERS," host Cat Neville visits 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 seasonal flavors in the cheeses depending on what's in the field. That milk is turned into bloomy rind, washed rind, aged and fresh cheeses, which pair beautifully with local wine from nearby Terra Vox.

Available until
2022-10-05T00:00:00-07:00

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Preserved

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, LeftBank Butchery.

  • 2019-11-28T02:30:00-08:00
    KCET-HD

Sweet Stuff

How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard. In this episode of "tasteMAKERS," 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.

  • 2019-12-05T02:30:00-08:00
    KCET-HD

Not So Fast

Heliculture, a fancy word for snail farming, is on the rise here in the U.S. In this episode of "tasteMAKERS," come along with host Cat Neville and visit a tiny greenhouse in Cutchogue, New York, where tens of thousands of snails are being hand raised on foraged greens. Almost all of the escargot served in the US is imported either canned or frozen - Peconic Escargots' Taylor Knapp is one of a very few American farmers that produce fresh escargot and snail caviar.

  • 2019-12-12T02:30:00-08:00
    KCET-HD