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Bløm Meadworks

Season 2 Episode 207

Mead dates back to 7000 BC in China where honey was fermented with fruit and rice. At Bløm Meadworks in Michigan, honey from local apiaries is turned into dry, session-style mead. Working in partnership with farmers and beekeepers across the state, Lauren Bloom and Matt Ritchey are creating ferments that capture the essence of the region’s flavor.

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Penn Cove Shellfish
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Visit Coupeville, WA, to meet a farmer on the forefront of sustainable shellfish farming.
Jack Rabbit Hill Farm
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Travel to Jack Rabbit Hill Farm in Hotchkiss, CO.
Edible Alchemy
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The health benefits of the ancient preservation technique of fermentation.
The Peconic Escargot
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Heliculture, a fancy word for snail farming, is on the rise in the U.S.
Honeychild's Sweet Creams
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Straight-from-the-farm custards from Honeychild's Sweet Creams.
Left Bank Butchery
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Join Cat Neville for an eye-opening journey into the heart of the food movement.
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Louismill works directly with grain farmers to source wheat, rye and corn.
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