Shelled Out -
tastemakers

In this episode of tasteMAKERS, host Cat Neville takes you to Coupeville, Washington, to meet Ian Jefferds. He is on the forefront of sustainable shellfish farming. He's growing and harvesting delicious oysters, clams and mussels that are beloved by the fishmongers at Pike Place Fish Market and Seattle's best chefs, like Hot Stove Society's Tom Douglas.

Duration: 26 minutes and 46 seconds

Episode Number: 106

No future air times were found for this episode.

About 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.