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tasteMAKERS

MO Hives

Season 3 Episode 304

Mom, doctor, inventor and now a beekeeper, Dr. Marion Pierson installs apiaries in abandoned urban lots, protecting bees, building community and creating green STEM opportunities for young people through her non-profit, MO Hives. After buzzing around the hives, head back to host Cat Neville’s kitchen and make fried chicken with hot honey, peanuts and scallions.

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Custom Foodscaping
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26:46
Custom Foodscaping builds permaculture food forests focusing on native plants.
Ramona Farms
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26:47
The Button family is cultivating a bean that nourishes the soul as well as the body.
Kô Hana Rum
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26:53
Heirloom sugarcanes are being preserved & cultivated on Oahu by the team at Kô Hana Rum.
Roots Kitchen & Cannery
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26:49
Roots Kitchen & Cannery turns organic produce into pickles, preserves and canned goods.
Bløm Meadworks
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26:49
Mead dates back to 7000 BC in China where honey was fermented with fruit and rice.
Marshallberg Farm
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27:01
Through sustainable aquaculture, Marshallberg Farm is raising Russian sturgeon.
Den Sake Brewery
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26:46
Yoshihiro Sako uses time-honored Japanese techniques to brew small-batch sake.
Union Kitchen
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26:46
Union Kitchen is working to help launch and nurture culinary startups in Washington DC.
Barton Springs Mill
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26:47
Barton Springs Mill gets unique varieties of wheat to Austin’s culinary artisans.
Smoking Goose
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26:47
Smoking Goose in Indianapolis is creating unique charcuterie that reflects Indiana farms.
Atlantic Sea Farms
26:04
Atlantic Sea Farms partners with lobstermen on the rocky coast of Maine to farm kelp.
Phoenix Bean
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26:46
Phoenix Bean's tofu is on the menus of some of Chicago’s best restaurants.
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