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Artisans across the U.S. define the flavor of American food.
Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina, where Ross Flynn works directly with Eliza MacLean of Cane Creek Farms and Charles Syndor of Braeburn Farm to source sustainably-raised heritage pork and grass-fed beef for his butcher shop, Left Bank Butchery.
25 minutes
How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard.
25 minutes
Heliculture, a fancy word for snail farming, is on the rise here in the US.
25 minutes
In an age when we are beginning to truly understand the positive -- and negative -- impact food can have on our overall health, many are turning to fermentation.
25 minutes
A biodynamic farmer approaches the farm as its own diverse organism, with each element -- plants, insects, animals and soil -- contributing to the whole.
25 minutes
Over half of the proteins we eat come from the ocean, and we are harvesting seafood faster than mother nature is replenishing the supply.
25 minutes
From deep-frying to a drizzle on salad, oil is a critical component in cooking.
25 minutes
In the rolling hills north of Kansas City, there is a dairy that develops flavor in its cheeses from the ground up.
25 minutes
Vero Beach, Florida, is a town that is bisected by the Indian River Lagoon, which takes up more than 30% of the state's oceanside and spans 156 miles.
25 minutes
As global populations increase and the pressure on farmland to produce more and more food rises, hydroponics are being considered as one way to efficiently and sustainably grow more fruits and veggies.
25 minutes
Hunting is a time-honored tradition throughout much of the United States and in an era when we are seeking out free-range meat from animals that lived their best life, wild game should be on the menu, but it frequently isn't.
25 minutes
People have been turning soybeans into tofu for about 2000 years. It originated in China and is made by coagulating soymilk and pressing the curds, much like making cheese.
25 minutes
Back in the day, America was dotted with mills. Many people grew their own corn and grains and just about every town had a mill on site, but as food became industrialized and centralized, those mills shuttered and flour processing was shifted to big processing plants.
25 minutes
