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tasteMAKERS

Join journalist and host Cat Neville for an eye-opening journey into the heart of the food movement. TASTEMAKERS introduces viewers to artisans across the United States who are defining the flavor of American food today. The series takes viewers from a shellfish operation in the icy waters off the coast of Washington, to a sheep's milk dairy in the rolling hills of Missouri, to an organic tofu factory in the heart of Chicago. Each episode explores how the artisans do their work, traveling to unique corners of the country while uncovering regional food culture and history along the way. Throughout the series, viewers also learn what drives these makers, what inspires them, and how they perfected their craft.

tasteMAKERS  
  • Union Kitchen // Washington Dc
    Friday, April 11
    3:30 pm on UEN-TV 9.1
    Everyone knows it's tough to succeed in the food business. Union Kitchen's Cullen Gilchrist is working to help launch and nurture culinary startups in Washington DC, offering business guidance, a communal kitchen, distribution services and even a string of grocery stores to help ensure success. In this episode, you'll meet three entrepreneurs who have leveraged Union Kitchen's assets to launch and grow food brands that have gone national.
  • Den Sake Brewery // Oakland, California
    Friday, April 18
    3:30 pm on UEN-TV 9.1
    Yoshihiro Sako uses time-honored Japanese techniques to brew small-batch sake using single-origin rice grown on Rue & Forsman ranch in the Sacramento Valley. With a focus on crafting sake that is meant to pair with northern California's renowned cuisine, Yoshi works with the region's sommeliers and shop owners to bring the beautifully ephemeral flavor of sake to the American table.
  • Marshallberg Farm // Lenoir, North Carolina
    Friday, April 25
    3:30 pm on UEN-TV 9.1
    Through sustainable aquaculture, Marshallberg Farm is raising thousands of Russian sturgeon, producing environmentally-responsible osetra caviar and smoked sturgeon in North Carolina. Simply cured with salt, this osetra caviar is a buttery, briny indulgence. The fish is critically endangered in the wild, and farmed sturgeon is categorized as a "Best Choice" on the Monterey Bay Aquarium Seafood Watch.
  • Blom Meadworks // Ann Arbor, Michigan
    Friday, May 2
    3:30 pm on UEN-TV 9.1
    Mead dates back to 7000 BC in China where honey was fermented with fruit and rice. From the ancient Greeks to Medieval monks, this nectar has been enjoyed wherever honey bees thrive. At Blom Meadworks in Michigan, honey from local apiaries is turned into dry, session-style mead. Working in partnership with farmers and beekeepers across the state, Lauren Bloom and Matt Ritchey are creating ferments that capture the essence of the region's flavor, shifting to reflect fruit, hops and herbs that are ripening each season.
  • Roots Kitchen & Cannery // Bozeman, Montana
    Friday, May 9
    3:30 pm on UEN-TV 9.1
    Back before refrigeration, in order to preserve food for the winter months, meat was salted, dried or smoked, and fruits and veggies were dried, fermented, pickled or turned into jams. Today, the team at Roots Kitchen & Cannery preserves the flavor of the Montana harvest by turning fresh, organic produce into pickles, preserves and canned goods that have earned a Good Food Award. From classic dill pickles to Earl Gray-blackberry jam, summer-fresh flavor is captured in these artisan preserves.
  • Ko Hana Rum // Kunia, Hawaii
    Friday, May 16
    3:30 pm on UEN-TV 9.1
    Almost a thousand years ago, the first Polynesians brought sugarcane to the Hawaiian islands. Today, heirloom varieties are being preserved and cultivated on Oahu by the team at Ko Hana Rum. Unlike most rum, which is made from molasses, Ko Hana's Agricole-style spirit is made with the juice, capturing the sweet essence of the sugarcane and preserving the unique flavor of these ancient varieties.
  • Ramona Farms // Gila River Indian Community, Arizona
    Friday, May 23
    3:30 pm on UEN-TV 9.1
    Just outside of Phoenix, the Button family is cultivating a bean that nourishes the soul as well as the body. Ramona Button was urged by her community's elders to bring back the tepary bean, a nutrition-packed legume that has been cultivated by the Akimel O'odham people for centuries, but it was all but wiped out by the 1970s. Ramona and her family are cultivating tepary beans, heritage wheat and heirloom corn, sharing traditional food ways that feed their community spirit and help to revive the culture, reconnecting people to their culinary history and heritage.
  • Custom Foodscaping // St. Louis, Missouri
    Friday, May 30
    3:30 pm on UEN-TV 9.1
    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. From restaurants to churches to schools, his food forests fulfill a range of needs, feeding bodies as well as spirits with his innovative edible landscape designs.
  • Food Building // Minneapolis, Minnesota
    Friday, June 6
    3:30 pm on UEN-TV 9.1
    At Food Building in Minneapolis, makers focused on transparency, quality and sourcing are working side-by-side, supporting each other and working to build a better food system. Here, Red Table Meat Co., Baker's Field Flour & Bread and Alemar Cheese craft products using locally-sourced ingredients and the chefs at Kieran's Kitchen pull these artisan creations together on the plate, completing the circle by connecting the makers with consumers.
  • Jacobsen Salt Co. // Portland, Oregon
    Friday, June 13
    3:30 pm on UEN-TV 9.1
    It's easy to take salt for granted, but there's a lot more to this essential mineral than you might imagine. In Portland, Oregon, Jacobsen Salt Co. harvests salt from the cold, clean waters of Netarts Bay on the Oregon Coast. In this episode, we explore exactly how flake sea salt is made and then follow the salt to see how local chefs and makers are utilizing the briny crystals in unique and delicious ways.

 

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  • Barton Springs Mill // Dripping Springs, Texas
    Friday, April 4
    3:31 pm on UEN-TV 9.1
    Just outside of Austin, James Brown has created a grain hub that connects the region's bakers, chefs, brewers and distillers with organic heritage grains grown on Texas farms. The rise of artisan baking and craft brewing has spurred a resurgence in locally-milled stone-ground grain, and Barton Springs Mill is the conduit that gets unique varieties of wheat like Rouge de Bordeaux and ancient types of corn like the colorful Oaxacan Green into the hands of Austin's culinary artisans.
  • Smoking Goose // Indianapolis, Indiana
    Friday, March 28
    3:30 pm on UEN-TV 9.1
    At Smoking Goose in Indianapolis, Chris Eley is taking centuries-old meat preservation techniques and making them his own, creating unique charcuterie that reflects what's coming from Indiana farms. In his aging room, beneficial bacteria and yeast work their magic over a span of weeks -- and sometimes years -- developing complex flavors and textures that only patience paired with superlative ingredients can produce.
  • Atlantic Sea Farms // Portland, Maine
    Friday, March 21
    3:30 pm on UEN-TV 9.1
    Atlantic Sea Farms partners with lobstermen up and down the rocky coast of Maine to farm kelp in the region's icy waters. The cultivation of this fast-growing, highly nutritious sea vegetable is creating new economic opportunities for fisheries in Maine while also benefiting the ocean: as kelp grows, it pulls in carbon, nitrogen and phosphorous and outputs oxygen, creating a halo of remediated water around every farm. Plus, it's delicious and chefs are finding creative ways to incorporate kelp into their menus.
  • Askinosie Chocolate
    Sunday, March 16
    5:00 pm on UEN-TV 9.1
    At the heart of Askinosie Chocolate's mission, aside from hand crafting bean-to-bar chocolate, is the desire to impact the lives of cacao farmers across the globe. Through direct trade, the team at Askinosie is helping to create economic opportunities for farmers, who are seen as not simply suppliers, but partners.
  • Grounded
    Friday, March 14
    3:30 pm on UEN-TV 9.1
    In this episode of tasteMAKERS, host Cat Neville heads to Louisvillle, Kentucky to meet Tom Edwards of Louismill and MozzaPi. He works directly with grain farmers to source wheat, rye and corn and that he stone grinds into flour and grits, some of which he bakes into breads and tosses into pizzas that are baked in his wood-fired oven.
  • Castor River Farms
    Sunday, March 9
    5:00 pm on UEN-TV 9.1
    Rice is one of the most widely cultivated crops in the world, and most is grown using a massive amount of water. At Castor River Farms, they sow the rice directly into the soil and focus on regenerative practices to care for that soil above all else. No tilling, no burning, no flooding, no chemicals and cover crops are key to this unique farm's approach.
  • Soy to the World
    Friday, March 7
    3:30 pm on UEN-TV 9.1
    In this episode of tasteMAKERS, host Cat Neville heads to Chicago to meet Jenny Yang, the woman behind Phoenix Bean Tofu. While the country's third largest city may seem disconnected from Illinois, a highly agrarian state, it's not. In fact, Illinois produces the highest volume of soybeans of any state and some of those beans make it to Phoenix Bean, whose tofu you'll see on the menus of some of the city's best restaurants.
  • Still 630
    Sunday, March 2
    5:00 pm on UEN-TV 9.1
    In the shadow of the Gateway Arch, Dave Weglarz, a river-guide-turned-bonds-trader-turned distiller is hard at work, hand crafting Missouri bourbon, rum, brandy and thoroughly unique botanical-forward gins that have been ranked among the top spirits in the country.