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Phoenix Bean
Season 1
Episode 112
Illinois produces the highest volume of soybeans of any state and some of those beans make it to Phoenix Bean, whose tofu is on the menus of some of Chicago’s best restaurants.
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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.
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26:47
Smoking Goose in Indianapolis is creating unique charcuterie that reflects Indiana farms.
26:04
Atlantic Sea Farms partners with lobstermen on the rocky coast of Maine to farm kelp.
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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.