Tastemakers

Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina, where Ross Flynn works dirtly 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.

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, a fancy word for snail farming, is on the rise here in the US. 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.

In an age when we are beginning to truly understand the positive and negative impact food can have on our overall health, many are turning to fermentation.

A bio dynamic farmer approaches the farm as its own diverse organism, with each element plants, insects, animals and soil contributing to the whole.

Over half of the proteins we eat come from the ocean, and we are harvesting seafood faster than mother nature is replenishing the supply. 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, host Cat Neville takes you to Coupeville, Washington, to meet Ian Jefferds.