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tasteMAKERS

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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.

Episodes:

• 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.

  Next Airing:	Fri, Dec 27th, 2024 at 3:31 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• 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.

  Next Airing:	Fri, Jan 3rd, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:46
  Usage rights:	10/6/2018 to 10/5/2026

• Fun Ferments

  The ancient preservation technique of fermentation turns out to have tremendous side benefits. In this episode of tasteMAKERS, 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 bountiful produce into healthful and totally delicious fermented foods, including kombucha, sauerkraut and coconut yogurt.

  Next Airing:	Fri, Jan 10th, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• On The Vine

  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. To make eau de vie, cider, gin and other beverages that reflect the character of western Colorado, Lance sources apples, pears and peaches from local organic orchards where the focus is on building healthy soils to produce amazing fruit.

  Next Airing:	Fri, Jan 17th, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:46
  Usage rights:	10/6/2018 to 10/5/2026

• Shelled Out

  In this episode of tasteMAKERS, host Cat Neville takes you to Coupeville, Washington, to meet Ian Jefferds. He is on the forefront of sustainable shellfish farming. He's growing and harvesting delicious oysters, clams and mussels that are beloved by the fishmongers at Pike Place Fish Market and Seattle's best chefs, like Hot Stove Society's Tom Douglas.

  Next Airing:	Fri, Jan 24th, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• Extracted

  In this episode of tasteMAKERS, host Cat travel to Pitts, Georgia, to meet Clay Oliver. His cold-pressed, unrefined oils, made from sunflower seeds, pecans, peanuts, okra seeds and sesame seeds, have become one of the South's most sought-out ingredients, with James Beard-winning chef Steven Satterfield among its fans.

  Next Airing:	Fri, Jan 31st, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• 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.

  Next Airing:	Fri, Feb 7th, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:46
  Usage rights:	10/6/2018 to 10/5/2026

• Pucker Up

  In this episode of tasteMAKERS, come along with host Cat Neville to meet Alden and Val Bing. This couple is crafting sour beers that celebrate Indian River County's farming history and make the most out of Florida's humidity by pulling water for their beers from the air using condensing units.

  Next Airing:	Fri, Feb 14th, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• Out of the Box

  In this episode of tasteMAKERS, host Cat Neville heads to Boston, Massachusetts, to meet the team at Freight Farms. They are building self-contained hydroponic farms from cast-off shipping containers that can be controlled with an app and make growing food anywhere, in any climate, possible.

  Next Airing:	Fri, Feb 21st, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• In The Wild

  From his home base on Broken Arrow Ranch in Ingram, Texas, Chris Hughes travels across the state, harvesting game on Texas ranches in a humane, sustainable way. Those animals are processed on site using a mobile processing unit that was pioneered by his father. Strap yourself in. In this episode of tasteMAKERS, you're on the hunt with host Cat Neville.

  Next Airing:	Fri, Feb 28th, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• Soy to the World

  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.

  Next Airing:	Fri, Mar 7th, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• Grounded

  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.

  Next Airing:	Fri, Mar 14th, 2025 at 3:30 PM on UEN-TV
  Length:	00:26:45
  Usage rights:	10/6/2018 to 10/5/2026

• Adam Puchta Winery

  Founded in 1855, Adam Puchta Winery is the oldest, continuously-owned family farmed winery in the US. Seven generations have worked this land in the Hermann, Missouri, AVA. In this episode, you'll meet Parker Puchta, who, after his father's sudden passing, is at the helm of this historic winery. Today, he is building its legacy for his own son and the generations to come.

  Length:	00:26:45
  Usage rights:	4/1/2024 to 3/31/2028

• Askinosie Chocolate

  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.

  Length:	00:26:45
  Usage rights:	4/1/2024 to 3/31/2028

• Bold Spoon Creamery

  Born of an overabundance of mint, Bold Spoon Creamery's Rachel Burns left a finance career to pursue a passion for ice cream. On her "ice cream farm," Rachel grows herbs and fruit and welcomes school groups, using the math and science of ice cream to engage young minds. After a visit to the farm, head to the kitchen with Cat Neville to make an ice cream layer cake with red wine-chocolate ganache.

  Length:	00:26:46
  Usage rights:	10/1/2023 to 9/30/2027

• Castor River Farms

  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.

  Length:	00:26:46
  Usage rights:	4/1/2024 to 3/31/2028

• Foeder Crafters of America

  Foeders have been used to store and age beverages for centuries. They are traditional, large-scale wooden casks typically used to age beer, but can be used for wine and spirits as well. At Foeder Crafters of America, they handcraft these massive barrels out of Missouri white oak, customizing each one for makers across the globe, from Japan to St. Louis.

  Length:	00:26:45
  Usage rights:	4/1/2024 to 3/31/2028

• 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.

  Length:	00:26:46
  Usage rights:	10/6/2018 to 10/5/2026

• Still 630

  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.

  Length:	00:26:45
  Usage rights:	4/1/2024 to 3/31/2028

• Yoli Tortilleria

  In this episode, you'll meet a woman born and raised in Sonora, Mexico, who is honoring her history while crafting James Beard-winning flour and corn tortillas in the heartland. At Yoli Tortilleria, they use local ingredients and traditional techniques like nixtamalization, where dried corn is cooked and soaked in an alkaline solution, creating masa, the dough that's pressed into corn tortillas.

  Length:	00:26:46
  Usage rights:	4/1/2024 to 3/31/2028

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