Cane Creek Farms and Braeburn Farm in the tiny North Carolina town of Saxapahaw sustainably raise heritage pork and grass-fed beef, which is sourced to Left Bank Butchery.

Meet a Houston 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.

Taylor Knapp of Peconic Escargot in Cutchogue, New York, is one of the few American farmers producing fresh escargot and snail caviar.

The team behind Edible Alchemy in San Diego sources directly from local organic farms to make fermented foods such as kombucha, sauerkraut and coconut yoghurt.

Lance Hanson of Jack Rabbit Hill Farm in Hotchkiss, Colo., sources apples, pears and peaches from local organic orchards to make eau de vie, cider, gin and other beverages.

Farmed mussels, clams and oysters are a sustainable seafood choice, and that's good for people and the environment. Venture to Coupeville, WA, to meet a farmer on the forefront of sustainable shellfish farming.