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.