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tasteMAKERS

Smoking Goose

At Smoking Goose in Indianapolis, Chris Eley is taking centuries-old meat preservation techniques and making them his own, creating unique charcuterie that reflects what’s coming from Indiana farms. In his aging room, beneficial bacteria and yeast work their magic over a span of weeks -- and sometimes years -- developing complex flavors and textures.

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Full Episodes
Season
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Episode
26:46
tasteMAKERS

Jacobsen Salt Co.

In Portland, Oregon, Jacobsen Salt Co. harvests salt from the clean waters of Netarts Bay.
Season 2 Episode 13
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Episode
26:46
tasteMAKERS

Food Building

At Food Building in Minneapolis, makers focus on transparency, quality and sourcing.
Season 2 Episode 12
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Episode
26:46
tasteMAKERS

Custom Foodscaping

Custom Foodscaping builds permaculture food forests focusing on native plants.
Season 2 Episode 11
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Episode
26:47
tasteMAKERS

Ramona Farms

The Button family is cultivating a bean that nourishes the soul as well as the body.
Season 2 Episode 10
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Episode
26:53
tasteMAKERS

Kô Hana Rum

Heirloom sugarcanes are being preserved & cultivated on Oahu by the team at Kô Hana Rum.
Season 2 Episode 9
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Episode
26:49
tasteMAKERS

Roots Kitchen & Cannery

Roots Kitchen & Cannery turns organic produce into pickles, preserves and canned goods.
Season 2 Episode 8
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Episode
26:49
tasteMAKERS

Bløm Meadworks

Mead dates back to 7000 BC in China where honey was fermented with fruit and rice.
Season 2 Episode 7
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Episode
27:01
tasteMAKERS

Marshallberg Farm

Through sustainable aquaculture, Marshallberg Farm is raising Russian sturgeon.
Season 2 Episode 6
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Episode
26:46
tasteMAKERS

Den Sake Brewery

Yoshihiro Sako uses time-honored Japanese techniques to brew small-batch sake.
Season 2 Episode 5
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Episode
26:46
tasteMAKERS

Union Kitchen

Union Kitchen is working to help launch and nurture culinary startups in Washington DC.
Season 2 Episode 4
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