Find out when Tastemakers is on TV today, tonight and this week at the American TV Listings Guide.
Tastemakers is scheduled to air at these times:
Looking into how flake sea salt is made and how chefs from Portland, Oregon use these in unique ways.
More details for Tastemakers, Tue 19, 1:30 pm
Shrimp is America's favorite seafood, but most are produced unsustainably. Luckily, there is a rise in aquaculture producing Earth-friendly shrimp close to home. At Triple J Shrimp, Pacific white shrimp are raised sustainably thousands of miles from the ocean. Cat Neville cooks up Spanish-style chile-garlic shell-on shrimp.
More details for Tastemakers, Wed 20, 1:30 pm
By looking to the past, the family behind Hildebrand Farms Dairy is ensuring their farm's future. Four generations work side by side to provide milk and cream bottled right on their own bottling line in reusable, sustainable glass, just like great-grandpa. Cat Neville makes lasagna with from-scratch Mornay sauce, sausage, red peppers, and spinach.
More details for Tastemakers, Thu 21, 1:30 pm
At Dale Hollow Winery, a couple focuses on making regional wines in the Ozarks. After visiting the winery, get in the kitchen with Cat Neville to make wine-poached pears with sugared walnuts.
More details for Tastemakers, Fri 22, 1:30 pm
Cat heads to Chicago to meet Jenny Yang, the woman behind Phoenix Bean Tofu.
More details for Tastemakers, Fri 22, 2:30 pm
Mom, doctor, inventor, and now a beekeeper, Dr. Marion Pierson installs apiaries in abandoned urban lots, protecting bees, building community, and creating green STEM opportunities for young people through her non-profit, MO Hives. Cat Neville makes fried chicken with hot honey, peanuts, and scallions.
More details for Tastemakers, Mon 25, 1:30 pm
Wood-fired feasts feature the bounty grown outside the kitchen door.
More details for Tastemakers, Tue 26, 1:30 pm
Born of an overabundance of mint, Bold Spoon Creamery's Rachel Burns left a finance career to pursue a passion for ice cream. On her "ice cream farm," Rachel grows herbs and fruit and welcomes school groups, using the math and science of ice cream to engage young minds.
More details for Tastemakers, Wed 27, 1:30 pm