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tasteMAKERS
Food Building
Season 2
Episode 212
At Food Building in Minneapolis, makers focused on transparency, quality and sourcing are working side-by-side, supporting each other and working to build a better food system. Red Table Meat Co., Baker's Field Flour & Bread and Alemar Cheese craft products use locally-sourced ingredients and the chefs at Kieran’s Kitchen pull these artisan creations together on the plate, completing the circle.
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Custom Foodscaping builds permaculture food forests focusing on native plants.
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Roots Kitchen & Cannery turns organic produce into pickles, preserves and canned goods.
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Mead dates back to 7000 BC in China where honey was fermented with fruit and rice.
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Through sustainable aquaculture, Marshallberg Farm is raising Russian sturgeon.
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Yoshihiro Sako uses time-honored Japanese techniques to brew small-batch sake.
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Union Kitchen is working to help launch and nurture culinary startups in Washington DC.
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Barton Springs Mill gets unique varieties of wheat to Austin’s culinary artisans.
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Atlantic Sea Farms partners with lobstermen on the rocky coast of Maine to farm kelp.
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