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tasteMAKERS

Join journalist and host Cat Neville for an eye-opening journey into the heart of the food movement. TASTEMAKERS introduces viewers to artisans across the United States who are defining the flavor of American food today. The series takes viewers from a shellfish operation in the icy waters off the coast of Washington, to a sheep's milk dairy in the rolling hills of Missouri, to an organic tofu factory in the heart of Chicago. Each episode explores how the artisans do their work, traveling to unique corners of the country while uncovering regional food culture and history along the way. Throughout the series, viewers also learn what drives these makers, what inspires them, and how they perfected their craft.

tasteMAKERS  
  • Triple J Shrimp
    Friday, June 20
    3:30 pm on UEN-TV 9.1
    Shrimp is America's favorite seafood, but most are produced unsustainably. Luckily, there is a rise in aquaculture producing Earth-friendly shrimp close to home. At Triple J Shrimp, Pacific white shrimp are raised sustainably thousands of miles from the ocean. Join Cat Neville for this eye-opening episode and then get into the kitchen as she cooks up Spanish-style chile-garlic shell-on shrimp.
  • Hildebrand Farms Dairy
    Friday, June 27
    3:30 pm on UEN-TV 9.1
    By looking to the past, the family behind Hildebrand Farms Dairy is ensuring their farm's future. Four generations work side by side to provide milk and cream bottled right on their own bottling line in reusable, sustainable glass, just like great grandpa. Join Cat Neville on the farm, get in the kitchen to make lasagna with from-scratch Mornay sauce, sausage, red peppers and spinach.
  • Dale Hollow Winery
    Friday, July 4
    3:30 pm on UEN-TV 9.1
    Winemakers only have one chance each year to get it right. From bud break to bottling, every step is critical in creating a great vintage. At Dale Hollow Winery, a young couple is focused on making regional wines one harvest at a time in a region that may surprise you: the Ozarks. After visiting the winery, you'll get in the kitchen with Cat Neville to make wine-poached pears with sugared walnuts.
  • Mo Hives
    Friday, July 11
    3:30 pm on UEN-TV 9.1
    Mom, doctor, inventor and now a beekeeper, Dr. Marion Pierson installs apiaries in abandoned urban lots, protecting bees, building community and creating green STEM opportunities for young people through her non-profit, MO Hives. After buzzing around the hives, head back to host Cat Neville's kitchen and make fried chicken with hot honey, peanuts and scallions.
  • Homie Hospitality
    Friday, July 18
    3:30 pm on UEN-TV 9.1
    Everything's better when you collaborate. At Homie Hospitality, two couples work side by side, one running the farm and the other hosting wood-fired feasts made with the bounty that's grown just outside the kitchen door. Visit this unique diversified farm and then head into the kitchen with Cat Neville to make honey-brined heritage pork porterhouse chops.
  • Bold Spoon Creamery
    Friday, July 25
    3:30 pm on UEN-TV 9.1
    Born of an overabundance of mint, Bold Spoon Creamery's Rachel Burns left a finance career to pursue a passion for ice cream. On her "ice cream farm," Rachel grows herbs and fruit and welcomes school groups, using the math and science of ice cream to engage young minds. After a visit to the farm, head to the kitchen with Cat Neville to make an ice cream layer cake with red wine-chocolate ganache.

 

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  • Jacobsen Salt Co. // Portland, Oregon
    Friday, June 13
    3:30 pm on UEN-TV 9.1
    It's easy to take salt for granted, but there's a lot more to this essential mineral than you might imagine. In Portland, Oregon, Jacobsen Salt Co. harvests salt from the cold, clean waters of Netarts Bay on the Oregon Coast. In this episode, we explore exactly how flake sea salt is made and then follow the salt to see how local chefs and makers are utilizing the briny crystals in unique and delicious ways.
  • Food Building // Minneapolis, Minnesota
    Friday, June 6
    3:30 pm on UEN-TV 9.1
    At Food Building in Minneapolis, makers focused on transparency, quality and sourcing are working side-by-side, supporting each other and working to build a better food system. Here, Red Table Meat Co., Baker's Field Flour & Bread and Alemar Cheese craft products using locally-sourced ingredients and the chefs at Kieran's Kitchen pull these artisan creations together on the plate, completing the circle by connecting the makers with consumers.
  • Custom Foodscaping // St. Louis, Missouri
    Friday, May 30
    3:30 pm on UEN-TV 9.1
    As we become more aware of our dinner's carbon footprint, many are seeking to grow as much as possible close to home using environmentally-sensitive methods. In St. Louis, Matt Lebon of Custom Foodscaping builds permaculture food forests, focusing on native plants and resource management to create bountiful urban harvests. From restaurants to churches to schools, his food forests fulfill a range of needs, feeding bodies as well as spirits with his innovative edible landscape designs.
  • Ramona Farms // Gila River Indian Community, Arizona
    Friday, May 23
    3:31 pm on UEN-TV 9.1
    Just outside of Phoenix, the Button family is cultivating a bean that nourishes the soul as well as the body. Ramona Button was urged by her community's elders to bring back the tepary bean, a nutrition-packed legume that has been cultivated by the Akimel O'odham people for centuries, but it was all but wiped out by the 1970s. Ramona and her family are cultivating tepary beans, heritage wheat and heirloom corn, sharing traditional food ways that feed their community spirit and help to revive the culture, reconnecting people to their culinary history and heritage.
  • Ko Hana Rum // Kunia, Hawaii
    Friday, May 16
    3:31 pm on UEN-TV 9.1
    Almost a thousand years ago, the first Polynesians brought sugarcane to the Hawaiian islands. Today, heirloom varieties are being preserved and cultivated on Oahu by the team at Ko Hana Rum. Unlike most rum, which is made from molasses, Ko Hana's Agricole-style spirit is made with the juice, capturing the sweet essence of the sugarcane and preserving the unique flavor of these ancient varieties.
  • Roots Kitchen & Cannery // Bozeman, Montana
    Friday, May 9
    3:30 pm on UEN-TV 9.1
    Back before refrigeration, in order to preserve food for the winter months, meat was salted, dried or smoked, and fruits and veggies were dried, fermented, pickled or turned into jams. Today, the team at Roots Kitchen & Cannery preserves the flavor of the Montana harvest by turning fresh, organic produce into pickles, preserves and canned goods that have earned a Good Food Award. From classic dill pickles to Earl Gray-blackberry jam, summer-fresh flavor is captured in these artisan preserves.
  • Blom Meadworks // Ann Arbor, Michigan
    Friday, May 2
    3:30 pm on UEN-TV 9.1
    Mead dates back to 7000 BC in China where honey was fermented with fruit and rice. From the ancient Greeks to Medieval monks, this nectar has been enjoyed wherever honey bees thrive. At Blom Meadworks in Michigan, honey from local apiaries is turned into dry, session-style mead. Working in partnership with farmers and beekeepers across the state, Lauren Bloom and Matt Ritchey are creating ferments that capture the essence of the region's flavor, shifting to reflect fruit, hops and herbs that are ripening each season.