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Join Emmy Award-winning food journalist Cat Neville for an eye-opening journey into the heart of the food movement. Tastemakers introduces viewers to artisans who are defining the flavor of food today. Throughout the documentary-style series, viewers learn what drives these makers, what inspires them, and how they perfected their craft. Each episode explores how the artisans do their work.

Documentary · 2018 · 30 phút

Diễn viên chính Cat Neville

TẬP 1

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, Left Bank Butchery. He practices seam butchery to produce whole-muscle cuts and also crafts world-class charcuterie.

25 phút · 1 thg 1, 2018
TẬP 2

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, 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.

25 phút · 1 thg 1, 2018
TẬP 3

Not So Fast

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.

25 phút · 1 thg 1, 2018
TẬP 4

Fun Ferments

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.

25 phút · 1 thg 1, 2018
TẬP 5

On the Vine

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.

25 phút · 1 thg 1, 2018
TẬP 6

Shelled Out

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.

25 phút · 1 thg 1, 2018

Cat Neville

Host