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Roots Kitchen & Cannery

Season 2 Episode 208 | 26m 49s

Back before refrigeration, in order to preserve food for the winter months, meat was salted, dried or smoked, and fruits and veggies were dried, fermented, pickled or turned into jams. Today, the team at Roots Kitchen & Cannery preserves the flavor of the Montana harvest by turning fresh, organic produce into pickles, preserves and canned goods that have earned a Good Food Award.

Aired: 01/03/20
tasteMAKERS is made possible by our sponsors: Edward Jones, Fleischmann’s Yeast, AB Mauri, and Natural Tableware. tasteMAKERS is distributed by American Public Television.
Extras
Adam Puchta Winery - the oldest, continuously-owned family farmed winery in the US.
Bold Spoon Creamery’s Rachel Burns left finance to pursue a passion for ice cream.
By looking to the past, the family at Hildebrand Farms Dairy ensures the farm’s future.
At Triple J Shrimp, saltwater shrimp are raised sustainably 1000s of miles from the ocean.
MO Hives installs apiaries in vacant lots and creates green STEM opportunities for youth.
At Dale Hollow Winery, a young couple is focused on making regional wines in the Ozarks.
At Homie Hospitality, wood-fired feasts feature the bounty grown outside the kitchen door.
From phylloxera to prohibition, this documentary traces the history of Missouri wine.
Atlantic Sea Farms partners with lobstermen on the rocky coast of Maine to farm kelp.
Custom Foodscaping builds permaculture food forests focusing on native plants.
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Adam Puchta Winery - the oldest, continuously-owned family farmed winery in the US.
Visit Castor River Farms, where they focus on regenerative practices for soil.
At Yoli Tortilleria, they use local ingredients and traditional techniques.
At Foeder Crafters of America, they handcraft massive beverage barrels.
Visit a Missouri distiller handcrafting top rated spirits.
The team at Askinosie is partnering with farmers to create bean-to-bar chocolate.
Bold Spoon Creamery’s Rachel Burns left finance to pursue a passion for ice cream.
By looking to the past, the family at Hildebrand Farms Dairy ensures the farm’s future.
At Triple J Shrimp, saltwater shrimp are raised sustainably 1000s of miles from the ocean.
At Homie Hospitality, wood-fired feasts feature the bounty grown outside the kitchen door.