Join Cat in Kathleen’s Houston kitchen and learn how to make creamy strawberry frozen custard.
Read More
With dual degrees in business and animal science, Kathleen Morgan launched her frozen custard company, Honeychild's Sweet Creams as a way to connect with the local food system in Houston and support small farms.
Read More
The guys keep the cameras rolling when we’re on the road … here we present some fun outtakes and behind-the-scenes shots from our shoot in Houston with Honeychild’s Sweet Creams.
Read More
We have hours of footage at the end of our shoots, and not all of the content can make it into the episode. Step into the kitchen with Kathleen and Cat to hear how Honeychild’s grew out of Kathleen’s desire to connect people in the food scene.
Read More
In Houston, Texas, farmland just right up to housing developments and local makers like Kathleen Morgan play a vital role in preserving the region’s farming heritage by sourcing directly from growers and crafting products that highlight the delicious fruit and vegetables grown in this dense urban environment.
Read More
Plant It Froward has a network of urban farms throughout Houston, which is one of the most diverse cities in the U.S. The organization plays a critical role in the lives of refugees, teaching them how to farm in the region’s climate and how to launch successful farm-based businesses.
Read More
Victoria met Kathleen at a farmers’ market and once she tasted Honeychild’s Sweet Creams frozen custard, she was hooked. Now, Victoria and Kathleen collaborate on flavors and when Victoria wants something unique to feature with a dessert she’s creating, all she has to do is call Kathleen and soon, samples arrive at the kitchen door.
Read More
The land on which Blackwood Educational Land Institute operates has been in Cath’s family for generations, but it was in need of revitalization after years of cotton farming. In 1990, when her son, Cade, was young, she brought his class to the farm to help build a garden. Over the years, as Cade grew and changed schools, his classmates followed along and came to the ranch to help work the land and learn about farming.
Read More
Much of the milk and cream that Kathleen uses in her frozen custard comes from Mill-King Market & Creamery, which is located just to the west of Waco, Texas. Craig Miller is a third-generation farmer who raises Jersey, Holstein and Brown Swiss cows, blending the milk from all three to create a creamy texture and fresh flavor.
Read More