Food

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.

Bold Spoon Creamery

26m 46s

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.

Episodes

  • Bold Spoon Creamery: asset-mezzanine-16x9

    Bold Spoon Creamery

    S3 E306 - 26m 46s

    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.

  • Homie Hospitality: asset-mezzanine-16x9

    Homie Hospitality

    S3 E305 - 26m 46s

    Everything’s better when you collaborate. At Homie Hospitality, two couples work side by side, one running the farm and the other hosting wood-fired feasts made with the bounty that’s grown just outside the kitchen door. Visit this unique diversified farm and then head into the kitchen with Cat Neville to make honey-brined heritage pork porterhouse chops.

  • MO Hives: asset-mezzanine-16x9

    MO Hives

    S3 E304 - 26m 46s

    Mom, doctor, inventor and now a beekeeper, Dr. Marion Pierson installs apiaries in abandoned urban lots, protecting bees, building community and creating green STEM opportunities for young people through her non-profit, MO Hives. After buzzing around the hives, head back to host Cat Neville’s kitchen and make fried chicken with hot honey, peanuts and scallions.

  • Dale Hollow Winery: asset-mezzanine-16x9

    Dale Hollow Winery

    S3 E303 - 26m 46s

    Winemakers only have one chance each year to get it right. From bud break to bottling, every step is critical in creating a great vintage. At Dale Hollow Winery, a young couple is focused on making regional wines one harvest at a time in a region that may surprise you: the Ozarks. After visiting the winery, you’ll get in the kitchen with Cat Neville to make wine-poached pears with sugared walnuts.

  • Hildebrand Farms Dairy: asset-mezzanine-16x9

    Hildebrand Farms Dairy

    S3 E302 - 26m 46s

    By looking to the past, the family behind Hildebrand Farms Dairy is ensuring their farm’s future. Four generations work side by side to provide milk and cream bottled right on their own bottling line in reusable, sustainable glass, just like great grandpa. Join Cat Neville on the farm, get in the kitchen to make lasagna with from-scratch Mornay sauce, sausage, red peppers and spinach.

  • Triple J Shrimp: asset-mezzanine-16x9

    Triple J Shrimp

    S3 E301 - 26m 46s

    Shrimp is America’s favorite seafood, but most are produced unsustainably. Luckily, there is a rise in aquaculture producing Earth-friendly shrimp close to home. At Triple J Shrimp, Pacific white shrimp are raised sustainably thousands of miles from the ocean. Join Cat Neville for this eye-opening episode and then get into the kitchen as she cooks up Spanish-style chile-garlic shell-on shrimp.

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