Video: Honeychild's Extra Scene

We have hours of footage at the end of our shoots, and not all of the content can make it into the episode. Step into the kitchen with Kathleen and Cat to hear how Honeychild’s grew out of Kathleen’s desire to connect people in the food scene.

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Catherine Neville
At Plant It Forward Farms, refugees are given the tools they need to launch successful farm-based businesses

Kathleen sources from a number of Houston farms. She doesn’t (yet) have a storefront, so along with supplying restaurants and selling at retailers like The Heights Grocer and Revival Market, she also sells directly to consumers at farmers’ markets, which is where she connects with many of the farmers she sources from, including Constant Ngouala, who is a master gardener with Plant It Forward Farms. His mint, in particular, is what drew Kathleen to his stand at the Urban Harvest Farmers Market.

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At Blackwood Educational Land Institute, the focus is on connecting people to the interconnections found in the natural world

The land on which Blackwood Educational Land Institute operates has been in Cath’s family for generations, but it was in need of revitalization after years of cotton farming. In 1990, when her son, Cade, was young, she brought his class to the farm to help build a garden. Over the years, as Cade grew and changed schools, his classmates followed along and came to the ranch to help work the land and learn about farming.

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Low-temp pasteurization preserves flavor and beneficial enzymes in the milk at Mill-King

Much of the milk and cream that Kathleen uses in her frozen custard comes from Mill-King Market & Creamery, which is located just to the west of Waco, Texas. Craig Miller is a third-generation farmer who raises Jersey, Holstein and Brown Swiss cows, blending the milk from all three to create a creamy texture and fresh flavor that Kathleen says tastes just like the milk she enjoyed as a kid on her family ranch when her grandfather would offer her a taste fresh from the milking barn.

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