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.

Tue, Nov 3	7:30 P.M.	Union Kitchen // Washington Dc NH Create (11.4) Everyone knows it's tough to succeed in the food business.
Wed, Nov 4	1:30 A.M.	Union Kitchen // Washington Dc NH Create (11.4) Everyone knows it's tough to succeed in the food business.
Tue, Nov 10	7:30 P.M.	Den Sake Brewery // Oakland, California NH Create (11.4) 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.
Wed, Nov 11	1:30 A.M.	Den Sake Brewery // Oakland, California NH Create (11.4) 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.
Tue, Nov 17	7:30 P.M.	Marshallberg Farm // Lenoir, North Carolina NH Create (11.4) Through sustainable aquaculture, Marshallberg Farm is raising thousands of Russian sturgeon, producing environmentally-responsible osetra caviar and smoked sturgeon in North Carolina.
Wed, Nov 18	1:30 A.M.	Marshallberg Farm // Lenoir, North Carolina NH Create (11.4) Through sustainable aquaculture, Marshallberg Farm is raising thousands of Russian sturgeon, producing environmentally-responsible osetra caviar and smoked sturgeon in North Carolina.
Tue, Nov 24	7:30 P.M.	Blom Meadworks // Ann Arbor, Michigan NH Create (11.4) Mead dates back to 7000 BC in China where honey was fermented with fruit and rice.
Wed, Nov 25	1:30 A.M.	Blom Meadworks // Ann Arbor, Michigan NH Create (11.4) Mead dates back to 7000 BC in China where honey was fermented with fruit and rice.
Tue, Dec 1	7:30 P.M.	Roots Kitchen & Cannery // Bozeman, Montana NH Create (11.4) 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.