Name: Tastemakers
Uploaded: 2020-10-30T06:54:12.000Z
Description: Artisans across the U.S. define the flavor of American food.

Artisans across the U.S. define the flavor of American food.

Indigenius

Sourcing sustainably-raised heritage pork and grass-fed beef in Saxapahaw, N.C.

Preserved

Kathleen Morgan, owner of Honeychild's Sweet Creams in Houston, specializes in handmade frozen custard.

Sweet Stuff

Taylor Knapp of Peconic Escargot in Cutchogue, N.Y., is one of the few American farmers producing fresh escargot and snail caviar.

Not So Fast

The team behind Edible Alchemy in San Diego sources directly from local organic farms to make fermented foods such as kombucha, sauerkraut and coconut yogurt.

Fun Ferments

Lance Hanson of Jack Rabbit Hill Farm in Hotchkiss, Colo., sources apples, pears and peaches from local organic orchards to make eau de vie, cider, gin and other beverages.

On the Vine

Ian Jefferds grows and harvests oysters, clams and mussels in Coupeville, Wash.

Shelled Out

Clay Oliver's cold-pressed, unrefined oils made from sunflower seeds, pecans, peanuts, okra seeds and sesame seeds have become one of the South's most sought-out ingredients.

Extracted

Green Dirt Farm in Weston, Mo., specializes in cheese made from sheep's milk.

Warm & Wooly

A couple crafts sour beers that celebrate the Indian River County's farming history in Florida.

Pucker Up

The team at Freight Farms in Boston builds self-contained hydroponic farms from cast-off shipping containers.

Out Of the Box

Chris Hughes harvests game on Texas ranches and processes the animals on site with a mobile processing unit pioneered by his father.

In the Wild

Jenny Yang of Chicago's Phoenix Bean Tofu in Illinois -- the state which produces the highest volume of soybeans in the U.S.

Soy to the World

Tom Edwards of Louismill and MozzaPi works directly with grain farmers to source wheat, rye and corn for his breads and pizzas.

Grounded

Atlantic Sea Farms partners with lobstermen up and down the rocky coast of Maine to farm kelp in the region's icy waters.

Atlantic Sea Farms // Portland, Maine

At Smoking Goose in Indianapolis, Chris Eley is taking centuries-old meat preservation techniques and making them his own.

Smoking Goose // Indianapolis, Indiana

Just outside of Austin, James Brown has created a grain hub that connects the region's bakers, chefs, brewers and distillers with organic heritage grains grown on Texas farms.

Barton Springs Mill // Dripping Springs, Texas

Everyone knows it's tough to succeed in the food business. Union Kitchen's Cullen Gilchrist is working to help launch and nurture culinary startups in Washington DC.

Union Kitchen // Washington DC

Yoshihiro Sako uses time-honored Japanese techniques to brew small-batch sake using single-origin rice grown on Rue & Forsman ranch in the Sacramento Valley.

Den Sake Brewery // Oakland, California

Through sustainable aquaculture, Marshallberg Farm is raising thousands of Russian sturgeon, producing environmentally-responsible osetra caviar and smoked sturgeon in North Carolina.

Marshallberg Farm // Lenoir, North Carolina

Honey from local apiaries is turned into dry, session-style mead and cider is crafted from heritage apples at Blom Meadworks in Michigan.

Blom Meadworks // Ann Arbor, Michigan

The team at Roots Kitchen & Cannery preserves the flavor of the Montana harvest by turning fresh, organic produce into pickles.

Roots Kitchen & Cannery // Bozeman, Montana

The team at Ko Hana Rum on the Hawaiian island of Oahu produces agricole-style rum from sugarcane juice rather than molasses.

Kō Hana Rum // Kunia, Hawaii

Just outside of Phoenix, the Button family is cultivating a bean that nourishes the soul as well as the body.

Ramona Farms // Gila River Indian Community, Arizona

Matt Lebon of Custom Foodscaping in St. Louis builds permaculture food forests that focus on native plants and resource management and fulfill a range of needs from restaurants to churches to schools.

Custom Foodscaping // St. Louis, Missouri

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.

Food Building // Minneapolis, Minnesota

It's easy to take salt for granted, but there's a lot more to this essential mineral than you might imagine.

Tastemakers

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