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The Peconic Escargot
Season 1
Episode 103
Heliculture, a fancy word for snail farming, is on the rise in the U.S. Visit a tiny greenhouse in Cutchogue, NY, where tens of thousands of snails are being hand raised on foraged greens.
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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.