When Season 1 of tasteMAKERS debuted on Nine PBS in October 2018, the artisan food movement was in full swing—and it’s still going strong, gaining market share and fans. Emmy-winning producer and host Catherine Neville captured the zeitgeist five years ago and is back with the third season of her award-winning series.
Nine PBS was the presenting station of tasteMAKERS in 2018 and its Season 2 follow-up. The series, which showcases bread bakers, cheese makers, distillers, brewers, and more, is distributed nationwide through American Public Television.
Season 2’s Ramona Farms episode won the 2021 M.F.K. Fisher Prize from Les Dames d’Escoffier International, and the series was nominated for a 2021 Daytime Emmy Award.
In Season 3, Neville profiles people who approach their work with a focus on authenticity, quality, and sustainability. The six-episode new season explores the food world through the lens of innovation. From a look at sustainable seafood at an inland shrimp farm to a doctor who is peppering abandoned urban spaces with bee colonies, Cat takes viewers into the lives of makers, farmers, and chefs to discover stories that engage, educate, and inspire.
Season 4 premieres Monday, April 1, at 7:30 pm, with rebroadcasts on Saturdays at 6:30 pm and Sundays at 11:30 am on Nine PBS and livestream. Watch new episodes and previous seasons below or on the PBS App.
Season 3 Episodes
Triple J Shrimp | Nov 6
Pacific white shrimp are raised sustainably thousands of miles from the ocean at Triple J Shrimp. Join Cat Neville in the kitchen as she cooks Spanish-style, chili-garlic, shell-on shrimp.
Hildebrand Farms Dairy | Nov 13
Four generations work side by side at Hildebrand Farms Dairy to provide milk and cream bottled right on their own bottling line in reusable, sustainable glass. Neville makes lasagna with from-scratch Mornay sauce, sausage, red peppers, and spinach.
Dale Hollow Winery | Nov 20
From bud break to bottling, every step in the winemaking process is critical in creating a great vintage. A young couple makes regional wines one harvest at a time in a region that may surprise you: the Ozarks. Join Neville as she makes wine-poached pears with sugared walnuts.
MO Hives | Dec 4
Mom, doctor, inventor, and now beekeeper, Dr. Marion Pierson installs apiaries in abandoned urban lots, protecting bees, building community, and creating green science, technology, engineering, and mathematics (STEM) opportunities for young people through her nonprofit, MO Hives. Join Neville in her kitchen as she makes fried chicken with hot honey, peanuts, and scallions.
Homie Hospitality | Dec 11
Two couples work side by side, one running the farm and the other hosting wood-fired feasts made with the bounty grown just outside the kitchen door. Visit this unique, diversified farm and then head into the kitchen to make honey-brined, heritage pork, porterhouse chops.
Bold Spoon Creamery | Dec 18
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,” she grows herbs and fruit and welcomes school groups, using the math and science of ice cream to engage young minds. Neville makes an ice cream layer cake with red wine-chocolate ganache.
The schedule is subject to change.
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