Season three
Triple j farms
Shrimp is far and away the most popular seafood in America, but the vast majority of the shrimp that we eat comes from farms that are environmentally unsustainable. So what is a shrimp lover to do? With the rise in domestic aquaculture, you may find that sustainably raised shrimp are closer than you think.
Hildebrand Farms Dairy
After four generations, Hildebrand Farms Dairy is going strong, thanks to their direct relationships with customers, their unique on-site bottling line and on-farm store, along with their focus on on keeping the business strong for the next generation.
Dale Hollow Winery
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. In this episode you’ll meet a young winemaking family refining their approach to creating regional Ozarks wine, one harvest at a time.
MO Hives
Mom, doctor, inventor and now a beekeeper, Dr. Marion Pierson is protecting bees and building community one vacant lot at a time. In addition to revitalizing neighborhoods through beekeeping, MO Hives is a hive of Green STEM learning opportunities for young people, where they dig into the science of bees and the value of pollinators.
Such & Such + Farm Spirit
Great things come from collaboration — at Such & Such Farm, two couples work side by side, one pair running the farm and the other creating wood-fired feasts using the bounty that’s found right outside the barn door.
Bold Spoon Creamery
Bold Spoon is an apt name for the ice creamery in this episode. Born of an overabundance of mint, Bold Spoon Creamery owner Rachel Burns quickly expanded to growing fruit and herbs on her own farm and built a production facility to support expansion for years to come.