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MO Hives
Season 3
Episode 304
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. After buzzing around the hives, head back to host Cat Neville’s kitchen and make fried chicken with hot honey, peanuts and scallions.
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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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At Homie Hospitality, wood-fired feasts feature the bounty grown outside the kitchen door.
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At Dale Hollow Winery, a young couple is focused on making regional wines in the Ozarks.
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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.