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Custom Foodscaping
Season 2
Episode 211
As we become more aware of our dinner’s carbon footprint, many are seeking to grow as much as possible close to home using environmentally-sensitive methods. In St. Louis, Matt Lebon of Custom Foodscaping builds permaculture food forests, focusing on native plants and resource management to create bountiful urban harvests.
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26:46
At Foeder Crafters of America, they handcraft massive beverage barrels.
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At Yoli Tortilleria, they use local ingredients and traditional techniques.
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Adam Puchta Winery - the oldest, continuously-owned family farmed winery in the US.
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Bold Spoon Creamery’s Rachel Burns left finance to pursue a passion for ice cream.
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At Homie Hospitality, wood-fired feasts feature the bounty grown outside the kitchen door.
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MO Hives installs apiaries in vacant lots and creates green STEM opportunities for youth.
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At Dale Hollow Winery, a young couple is focused on making regional wines in the Ozarks.
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26:46
By looking to the past, the family at Hildebrand Farms Dairy ensures the farm’s future.
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At Triple J Shrimp, saltwater shrimp are raised sustainably 1000s of miles from the ocean.
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26:46
In Portland, Oregon, Jacobsen Salt Co. harvests salt from the clean waters of Netarts Bay.
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26:46
At Food Building in Minneapolis, makers focus on transparency, quality and sourcing.
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The Button family is cultivating a bean that nourishes the soul as well as the body.