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tasteMAKERS
Grounded
Season 1
Episode 13
In Louisvillle, KY, Louismill works directly with grain farmers to source wheat, rye and corn that is stone ground into its flour and grits. Some of the flours make their way to its wood-fired pizza restaurant.
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26:46
At Foeder Crafters of America, they handcraft massive beverage barrels.
26:46
At Yoli Tortilleria, they use local ingredients and traditional techniques.
26:46
Adam Puchta Winery - the oldest, continuously-owned family farmed winery in the US.
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26:46
Bold Spoon Creamery’s Rachel Burns left finance to pursue a passion for ice cream.
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26:46
At Homie Hospitality, wood-fired feasts feature the bounty grown outside the kitchen door.
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26:46
MO Hives installs apiaries in vacant lots and creates green STEM opportunities for youth.
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26:46
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.
26:46
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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26:46
Custom Foodscaping builds permaculture food forests focusing on native plants.