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Homie Hospitality
Season 3
Episode 305
Everything’s better when you collaborate. At Homie Hospitality, two couples work side by side, one running the farm and the other hosting wood-fired feasts made with the bounty that’s grown just outside the kitchen door. Visit this unique diversified farm and then head into the kitchen with Cat Neville to make honey-brined heritage pork porterhouse chops.
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26:46
The team at Askinosie is partnering with farmers to create bean-to-bar chocolate.
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Visit a Missouri distiller handcrafting top rated spirits.
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At Foeder Crafters of America, they handcraft massive beverage barrels.
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At Yoli Tortilleria, they use local ingredients and traditional techniques.
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Adam Puchta Winery - the oldest, continuously-owned family farmed winery in the US.
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Bold Spoon Creamery’s Rachel Burns left finance to pursue a passion for ice cream.
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MO Hives installs apiaries in vacant lots and creates green STEM opportunities for youth.
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By looking to the past, the family at Hildebrand Farms Dairy ensures the farm’s future.
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At Triple J Shrimp, saltwater shrimp are raised sustainably 1000s of miles from the ocean.
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In Portland, Oregon, Jacobsen Salt Co. harvests salt from the clean waters of Netarts Bay.
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At Food Building in Minneapolis, makers focus on transparency, quality and sourcing.