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S1 E3 Not So Fast

Instructional & Educational

TV-G

25 minutes

Dec 31, 2017

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

Season 1, 13 Episodes

Tastemakers - Preserved

Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina.

Tastemakers - Sweet Stuff

How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard.

Tastemakers - Not So Fast

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

Tastemakers - Fun Ferments

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.

Tastemakers - 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.

Tastemakers - Shelled Out

Over half of the proteins we eat come from the ocean, and we are harvesting seafood faster than mother nature is replenishing the supply.

Tastemakers - Extracted

From deep-frying to a drizzle on salad, oil is a critical component in cooking.

Tastemakers - Warm & Wooly

In the rolling hills north of Kansas City, there is a dairy that develops flavor in its cheeses from the ground up.

Tastemakers - Pucker Up

Vero Beach, Florida, is a town that is bisected by the Indian River Lagoon, which takes up more than 30% of the state's oceanside and spans 156 miles.

Tastemakers - Out Of the Box

Out Of the Box,

As global populations increase and the pressure on farmland to produce more and more food rises, hydroponics are being considered as one way to efficiently and sustainably grow more fruits and veggies.

Tastemakers - In the Wild

Hunting is a time-honored tradition throughout much of the United States and in an era when we are seeking out free-range meat from animals that lived their best life, wild game should be on the menu, but it frequently isn't.

Tastemakers - Soy to the World

Soy to the World,

People have been turning soybeans into tofu for about 2000 years. It originated in China and is made by coagulating soymilk and pressing the curds, much like making cheese.

Tastemakers - Grounded

Back in the day, America was dotted with mills.

Details

Tastemakers

Instructional & Educational

TV-G

2 Seasons

25 minutes

Join Emmy Award-winning food journalist Cat Neville for an eye-opening journey into the heart of the food movement.

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