WHRO LIVE LISTEN WATCH EDUCATE CORPORATE SUPPORT US DONATE CONTACT US ENEWS myWHRO

TASTEMAKERS

Wednesday, September 30th

3:30am on
Runtime: 00:26:46
Widescreen

Thursday, October 1st

9:30am on
Runtime: 00:26:46
Widescreen

12:30pm on
Runtime: 00:26:46
Widescreen

4:30pm on
Runtime: 00:26:46
Widescreen

Friday, October 2nd

3:30am on
Runtime: 00:26:46
Widescreen

Sunday, October 4th

11:30pm on
Runtime: 00:26:46
Widescreen

Monday, October 5th

12:00am on
Runtime: 00:26:46
Widescreen

Tuesday, October 6th

9:30am on
Runtime: 00:26:46
Widescreen

Preserved

Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina, where Ross Flynn works directly with Eliza MacLean of Cane Creek Farms and Charles Syndor of Braeburn Farm to source sustainably-raised heritage pork and grass-fed beef for his butcher shop, LeftBank Butchery.

12:30pm on
Runtime: 00:26:46
Widescreen

Preserved

Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina, where Ross Flynn works directly with Eliza MacLean of Cane Creek Farms and Charles Syndor of Braeburn Farm to source sustainably-raised heritage pork and grass-fed beef for his butcher shop, LeftBank Butchery.

4:30pm on
Runtime: 00:26:46
Widescreen

Preserved

Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina, where Ross Flynn works directly with Eliza MacLean of Cane Creek Farms and Charles Syndor of Braeburn Farm to source sustainably-raised heritage pork and grass-fed beef for his butcher shop, LeftBank Butchery.

Wednesday, October 7th

3:30am on
Runtime: 00:26:46
Widescreen

Preserved

Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina, where Ross Flynn works directly with Eliza MacLean of Cane Creek Farms and Charles Syndor of Braeburn Farm to source sustainably-raised heritage pork and grass-fed beef for his butcher shop, LeftBank Butchery.

Thursday, October 8th

9:30am on
Runtime: 00:26:46
Widescreen

Sweet Stuff

How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard. In this episode of tasteMAKERS, travel with host Cat Neville to Houston, Texas, and meet a woman with degrees in business and animal science from Texas A & M who is educating people about the food system one sweet spoonful at a time.

12:30pm on
Runtime: 00:26:46
Widescreen

Sweet Stuff

How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard. In this episode of tasteMAKERS, travel with host Cat Neville to Houston, Texas, and meet a woman with degrees in business and animal science from Texas A & M who is educating people about the food system one sweet spoonful at a time.

4:30pm on
Runtime: 00:26:46
Widescreen

Sweet Stuff

How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard. In this episode of tasteMAKERS, travel with host Cat Neville to Houston, Texas, and meet a woman with degrees in business and animal science from Texas A & M who is educating people about the food system one sweet spoonful at a time.

Friday, October 9th

3:30am on
Runtime: 00:26:46
Widescreen

Sweet Stuff

How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard. In this episode of tasteMAKERS, travel with host Cat Neville to Houston, Texas, and meet a woman with degrees in business and animal science from Texas A & M who is educating people about the food system one sweet spoonful at a time.

Sunday, October 11th

11:30pm on
Runtime: 00:26:46
Widescreen

Preserved

Come along with host Cat Neville to the tiny town of Saxapahaw, North Carolina, where Ross Flynn works directly with Eliza MacLean of Cane Creek Farms and Charles Syndor of Braeburn Farm to source sustainably-raised heritage pork and grass-fed beef for his butcher shop, LeftBank Butchery.

Monday, October 12th

12:00am on
Runtime: 00:26:46
Widescreen

Sweet Stuff

How do you go about changing the food system? If you're Kathleen Morgan, you make frozen custard. In this episode of tasteMAKERS, travel with host Cat Neville to Houston, Texas, and meet a woman with degrees in business and animal science from Texas A & M who is educating people about the food system one sweet spoonful at a time.

Tuesday, October 13th

9:30am on
Runtime: 00:26:46
Widescreen

Not So Fast

Heliculture, a fancy word for snail farming, is on the rise here in the U.S.. In this episode of tasteMAKERS, come along with host Cat Neville and visit a tiny greenhouse in Cutchogue, New York, where tens of thousands of snails are being hand raised on foraged greens. Almost all of the escargot served in the US is imported either canned or frozen - Peconic Escargots' Taylor Knapp is one of a very few American farmers that produce fresh escargot and snail caviar.

12:30pm on
Runtime: 00:26:46
Widescreen

Not So Fast

Heliculture, a fancy word for snail farming, is on the rise here in the U.S.. In this episode of tasteMAKERS, come along with host Cat Neville and visit a tiny greenhouse in Cutchogue, New York, where tens of thousands of snails are being hand raised on foraged greens. Almost all of the escargot served in the US is imported either canned or frozen - Peconic Escargots' Taylor Knapp is one of a very few American farmers that produce fresh escargot and snail caviar.

4:30pm on
Runtime: 00:26:46
Widescreen

Not So Fast

Heliculture, a fancy word for snail farming, is on the rise here in the U.S.. In this episode of tasteMAKERS, come along with host Cat Neville and visit a tiny greenhouse in Cutchogue, New York, where tens of thousands of snails are being hand raised on foraged greens. Almost all of the escargot served in the US is imported either canned or frozen - Peconic Escargots' Taylor Knapp is one of a very few American farmers that produce fresh escargot and snail caviar.

Wednesday, October 14th

3:30am on
Runtime: 00:26:46
Widescreen

Not So Fast

Heliculture, a fancy word for snail farming, is on the rise here in the U.S.. In this episode of tasteMAKERS, come along with host Cat Neville and visit a tiny greenhouse in Cutchogue, New York, where tens of thousands of snails are being hand raised on foraged greens. Almost all of the escargot served in the US is imported either canned or frozen - Peconic Escargots' Taylor Knapp is one of a very few American farmers that produce fresh escargot and snail caviar.

Thursday, October 15th

9:30am on
Runtime: 00:26:46
Widescreen

Fun Ferments

The ancient preservation technique of fermentation turns out to have tremendous side benefits. In this episode of tasteMAKERS, travel with host Cat Neville to meet the team behind Edible Alchemy in San Diego, California. They vend at more than a dozen of the city's bustling farmers' markets and source directly from local organic farms, turning the region's bountiful produce into healthful and totally delicious fermented foods, including kombucha, sauerkraut and coconut yogurt.

12:30pm on
Runtime: 00:26:46
Widescreen

Fun Ferments

The ancient preservation technique of fermentation turns out to have tremendous side benefits. In this episode of tasteMAKERS, travel with host Cat Neville to meet the team behind Edible Alchemy in San Diego, California. They vend at more than a dozen of the city's bustling farmers' markets and source directly from local organic farms, turning the region's bountiful produce into healthful and totally delicious fermented foods, including kombucha, sauerkraut and coconut yogurt.

4:30pm on
Runtime: 00:26:46
Widescreen

Fun Ferments

The ancient preservation technique of fermentation turns out to have tremendous side benefits. In this episode of tasteMAKERS, travel with host Cat Neville to meet the team behind Edible Alchemy in San Diego, California. They vend at more than a dozen of the city's bustling farmers' markets and source directly from local organic farms, turning the region's bountiful produce into healthful and totally delicious fermented foods, including kombucha, sauerkraut and coconut yogurt.

Friday, October 16th

3:30am on
Runtime: 00:26:46
Widescreen

Fun Ferments

The ancient preservation technique of fermentation turns out to have tremendous side benefits. In this episode of tasteMAKERS, travel with host Cat Neville to meet the team behind Edible Alchemy in San Diego, California. They vend at more than a dozen of the city's bustling farmers' markets and source directly from local organic farms, turning the region's bountiful produce into healthful and totally delicious fermented foods, including kombucha, sauerkraut and coconut yogurt.

Sunday, October 18th

11:30pm on
Runtime: 00:26:46
Widescreen

Not So Fast

Heliculture, a fancy word for snail farming, is on the rise here in the U.S.. In this episode of tasteMAKERS, come along with host Cat Neville and visit a tiny greenhouse in Cutchogue, New York, where tens of thousands of snails are being hand raised on foraged greens. Almost all of the escargot served in the US is imported either canned or frozen - Peconic Escargots' Taylor Knapp is one of a very few American farmers that produce fresh escargot and snail caviar.

Monday, October 19th

12:00am on
Runtime: 00:26:46
Widescreen

Fun Ferments

The ancient preservation technique of fermentation turns out to have tremendous side benefits. In this episode of tasteMAKERS, travel with host Cat Neville to meet the team behind Edible Alchemy in San Diego, California. They vend at more than a dozen of the city's bustling farmers' markets and source directly from local organic farms, turning the region's bountiful produce into healthful and totally delicious fermented foods, including kombucha, sauerkraut and coconut yogurt.

Tuesday, October 20th

9:30am on
Runtime: 00:26:46
Widescreen

On The Vine

In this episode of tasteMAKERS, travel with host Cat Neville to Jack Rabbit Hill Farm in Hotchkiss, Colorado, where Lance Hanson is crafting biodynamic wines that express his biodynamic farm's high desert terroir. To make eau de vie, cider, gin and other beverages that reflect the character of western Colorado, Lance sources apples, pears and peaches from local organic orchards where the focus is on building healthy soils to produce amazing fruit.

12:30pm on
Runtime: 00:26:46
Widescreen

On The Vine

In this episode of tasteMAKERS, travel with host Cat Neville to Jack Rabbit Hill Farm in Hotchkiss, Colorado, where Lance Hanson is crafting biodynamic wines that express his biodynamic farm's high desert terroir. To make eau de vie, cider, gin and other beverages that reflect the character of western Colorado, Lance sources apples, pears and peaches from local organic orchards where the focus is on building healthy soils to produce amazing fruit.

4:30pm on
Runtime: 00:26:46
Widescreen

On The Vine

In this episode of tasteMAKERS, travel with host Cat Neville to Jack Rabbit Hill Farm in Hotchkiss, Colorado, where Lance Hanson is crafting biodynamic wines that express his biodynamic farm's high desert terroir. To make eau de vie, cider, gin and other beverages that reflect the character of western Colorado, Lance sources apples, pears and peaches from local organic orchards where the focus is on building healthy soils to produce amazing fruit.

Wednesday, October 21st

3:30am on
Runtime: 00:26:46
Widescreen

On The Vine

In this episode of tasteMAKERS, travel with host Cat Neville to Jack Rabbit Hill Farm in Hotchkiss, Colorado, where Lance Hanson is crafting biodynamic wines that express his biodynamic farm's high desert terroir. To make eau de vie, cider, gin and other beverages that reflect the character of western Colorado, Lance sources apples, pears and peaches from local organic orchards where the focus is on building healthy soils to produce amazing fruit.

Thursday, October 22nd

9:30am on
Runtime: 00:26:46
Widescreen

Shelled Out

In this episode of tasteMAKERS, host Cat Neville takes you to Coupeville, Washington, to meet Ian Jefferds. He is on the forefront of sustainable shellfish farming. He's growing and harvesting delicious oysters, clams and mussels that are beloved by the fishmongers at Pike Place Fish Market and Seattle's best chefs, like Hot Stove Society's Tom Douglas.

12:30pm on
Runtime: 00:26:46
Widescreen

Shelled Out

In this episode of tasteMAKERS, host Cat Neville takes you to Coupeville, Washington, to meet Ian Jefferds. He is on the forefront of sustainable shellfish farming. He's growing and harvesting delicious oysters, clams and mussels that are beloved by the fishmongers at Pike Place Fish Market and Seattle's best chefs, like Hot Stove Society's Tom Douglas.

4:30pm on
Runtime: 00:26:46
Widescreen

Shelled Out

In this episode of tasteMAKERS, host Cat Neville takes you to Coupeville, Washington, to meet Ian Jefferds. He is on the forefront of sustainable shellfish farming. He's growing and harvesting delicious oysters, clams and mussels that are beloved by the fishmongers at Pike Place Fish Market and Seattle's best chefs, like Hot Stove Society's Tom Douglas.

Friday, October 23rd

3:30am on
Runtime: 00:26:46
Widescreen

Shelled Out

In this episode of tasteMAKERS, host Cat Neville takes you to Coupeville, Washington, to meet Ian Jefferds. He is on the forefront of sustainable shellfish farming. He's growing and harvesting delicious oysters, clams and mussels that are beloved by the fishmongers at Pike Place Fish Market and Seattle's best chefs, like Hot Stove Society's Tom Douglas.

Sunday, October 25th

11:30pm on
Runtime: 00:26:46
Widescreen

On The Vine

In this episode of tasteMAKERS, travel with host Cat Neville to Jack Rabbit Hill Farm in Hotchkiss, Colorado, where Lance Hanson is crafting biodynamic wines that express his biodynamic farm's high desert terroir. To make eau de vie, cider, gin and other beverages that reflect the character of western Colorado, Lance sources apples, pears and peaches from local organic orchards where the focus is on building healthy soils to produce amazing fruit.

Monday, October 26th

12:00am on
Runtime: 00:26:46
Widescreen

Shelled Out

In this episode of tasteMAKERS, host Cat Neville takes you to Coupeville, Washington, to meet Ian Jefferds. He is on the forefront of sustainable shellfish farming. He's growing and harvesting delicious oysters, clams and mussels that are beloved by the fishmongers at Pike Place Fish Market and Seattle's best chefs, like Hot Stove Society's Tom Douglas.

Tuesday, October 27th

9:30am on
Runtime: 00:26:46
Widescreen

Extracted

In this episode of tasteMAKERS, host Cat travel to Pitts, Georgia, to meet Clay Oliver. His cold-pressed, unrefined oils, made from sunflower seeds, pecans, peanuts, okra seeds and sesame seeds, have become one of the South's most sought-out ingredients, with James Beard-winning chef Steven Satterfield among its fans.

12:30pm on
Runtime: 00:26:46
Widescreen

Extracted

In this episode of tasteMAKERS, host Cat travel to Pitts, Georgia, to meet Clay Oliver. His cold-pressed, unrefined oils, made from sunflower seeds, pecans, peanuts, okra seeds and sesame seeds, have become one of the South's most sought-out ingredients, with James Beard-winning chef Steven Satterfield among its fans.

4:30pm on
Runtime: 00:26:46
Widescreen

Extracted

In this episode of tasteMAKERS, host Cat travel to Pitts, Georgia, to meet Clay Oliver. His cold-pressed, unrefined oils, made from sunflower seeds, pecans, peanuts, okra seeds and sesame seeds, have become one of the South's most sought-out ingredients, with James Beard-winning chef Steven Satterfield among its fans.

Wednesday, October 28th

3:30am on
Runtime: 00:26:46
Widescreen

Extracted

In this episode of tasteMAKERS, host Cat travel to Pitts, Georgia, to meet Clay Oliver. His cold-pressed, unrefined oils, made from sunflower seeds, pecans, peanuts, okra seeds and sesame seeds, have become one of the South's most sought-out ingredients, with James Beard-winning chef Steven Satterfield among its fans.

Thursday, October 29th

9:30am on
Runtime: 00:26:46
Widescreen

Warm & Wooly

In this episode of tasteMAKERS, host Cat Neville visits a farm in Weston, Missouri, that specializes in cheese made from rich and creamy sheep's milk. Green Dirt Farms' cheeses begin in the pasture, with well-tended soil that grows a range of prairie grasses which develop seasonal flavors in the cheeses depending on what's in the field. That milk is turned into bloomy rind, washed rind, aged and fresh cheeses, which pair beautifully with local wine from nearby Terra Vox.

12:30pm on
Runtime: 00:26:46
Widescreen

Warm & Wooly

In this episode of tasteMAKERS, host Cat Neville visits a farm in Weston, Missouri, that specializes in cheese made from rich and creamy sheep's milk. Green Dirt Farms' cheeses begin in the pasture, with well-tended soil that grows a range of prairie grasses which develop seasonal flavors in the cheeses depending on what's in the field. That milk is turned into bloomy rind, washed rind, aged and fresh cheeses, which pair beautifully with local wine from nearby Terra Vox.

4:30pm on
Runtime: 00:26:46
Widescreen

Warm & Wooly

In this episode of tasteMAKERS, host Cat Neville visits a farm in Weston, Missouri, that specializes in cheese made from rich and creamy sheep's milk. Green Dirt Farms' cheeses begin in the pasture, with well-tended soil that grows a range of prairie grasses which develop seasonal flavors in the cheeses depending on what's in the field. That milk is turned into bloomy rind, washed rind, aged and fresh cheeses, which pair beautifully with local wine from nearby Terra Vox.

Friday, October 30th

3:30am on
Runtime: 00:26:46
Widescreen

Warm & Wooly

In this episode of tasteMAKERS, host Cat Neville visits a farm in Weston, Missouri, that specializes in cheese made from rich and creamy sheep's milk. Green Dirt Farms' cheeses begin in the pasture, with well-tended soil that grows a range of prairie grasses which develop seasonal flavors in the cheeses depending on what's in the field. That milk is turned into bloomy rind, washed rind, aged and fresh cheeses, which pair beautifully with local wine from nearby Terra Vox.