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Smoking Goose
Season 2
Episode 202
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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26:47
The Button family is cultivating a bean that nourishes the soul as well as the body.
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26:53
Heirloom sugarcanes are being preserved & cultivated on Oahu by the team at Kô Hana Rum.
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26:49
Roots Kitchen & Cannery turns organic produce into pickles, preserves and canned goods.
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26:49
Mead dates back to 7000 BC in China where honey was fermented with fruit and rice.
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27:01
Through sustainable aquaculture, Marshallberg Farm is raising Russian sturgeon.
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26:46
Yoshihiro Sako uses time-honored Japanese techniques to brew small-batch sake.
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26:46
Union Kitchen is working to help launch and nurture culinary startups in Washington DC.
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26:47
Barton Springs Mill gets unique varieties of wheat to Austin’s culinary artisans.
26:04
Atlantic Sea Farms partners with lobstermen on the rocky coast of Maine to farm kelp.
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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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26:46
Meet the owner of Broken Arrow Ranch in Ingram, TX.
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26:46
Freight Farms builds self-contained hydroponic farms from cast-off shipping containers.