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    tasteMAKERS
            Jacobsen Salt Co.
                
                    
                        
                            Season 2
                        
                    
                    
                        
                            Episode 213
                        
                    
                
            
            
            It’s easy to take salt for granted, but there’s a lot more to this essential mineral than you might imagine. In Portland, Oregon, Jacobsen Salt Co. harvests salt from the cold, clean waters of Netarts Bay on the Oregon Coast. We explore exactly how flake sea salt is made and then follow the salt to see how local chefs and makers are utilizing the briny crystals in unique and delicious ways.
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            The team at Askinosie is partnering with farmers to create bean-to-bar chocolate.
        
        
    
    
                            
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            Visit a Missouri distiller handcrafting top rated spirits.
        
        
    
    
                            
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            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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            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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            At Food Building in Minneapolis, makers focus on transparency, quality and sourcing.