Coast to coast, American fishermen innovate to meet the challenges of a changing climate. With warming waters and ocean acidification, fishermen continue to adapt with innovative and longstanding sustainability measures. Fishing is one of America’s oldest and most sustainable industries, accounting for 1.7 million jobs and over 250 billion in annual sales.

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Watch new Made In America episodes here → https://bit.ly/WatchMadeInAmerica

#farmsacrossamerica #madeinamerica

On this coast to coast episode, we hit the docks in Portland to learn how sustainability practices have protected a thriving lobster industry for over a hundred years. Third generation lobsterman and founder of Luke’s Lobster, Luke Holden says, “Fishermen are the original sustainability officers. There is so much heritage and pride in this industry. All of them want to leave it a little bit better than they found it.”

In Sitka, Alaska we go salmon trolling with lifelong fishermen, Eric Jordan, who tells us “Fishermen are the canaries in the coal mine,” when it comes to climate change. Luckily, conservation is written into the Alaska state constitution and fishermen are coming together to find solutions that protect the fishery, their livelihoods, and ultimately, the planet.

Alaskan fisherwoman, Linda Behnken, shows us how Alaska Longline Fishermen’s Association is working with the Department of Energy on electrifying their fleet. We make a stop at Seafood Producers Cooperative, the oldest and largest fishermen’s co-op in the country, to see first-hand how Alaska continues to provide America, and the rest of the world, with fresh, sustainable seafood.

EPISODE HIGHLIGHTS
00:00 Lifelong salmon troller Eric Jordan
00:30 Fishing takes Gary Hall all over the world
00:42 Alaska lures Linda Behnken to become fisherwoman
01:06 Dan Miller remembers lobstering since he was 7
01:14 Lobsterman Josh Miller’s morning routine
01:29 One of America’s oldest, most sustainable industries
02:31 Fishermen observing climate change
03:11 Lobster stocks in Maine changing rapidly
03:24 Ocean acidification and warming waters affect harvest
04:19 Snow crab population crashes in Alaska
04:37 Maine lobster industry’s historic sustainability measures
05:19 Conserving in Alaska’s state constitution
05:39 “Sustainability isn’t just about fish, it’s about jobs”
06:06 Alaska is America’s largest seafood producer
06:20 Seafood Producers Cooperative, Sitka Alaska
07:08 Tenants Harbor Maine Fishermen’s Cooperative
07:36 Luke’s Lobster works to reduce carbon footprint of industry
07:55 Island Institute protecting Maine’s working waterfronts
08:12 Alaska Longline Fishermen’s Association, Sitka
08:28 Banning industrial trawling in Southeast Alaska
08:48 Flexibility key to working waterfronts
09:38 Fishermen’s 7 Steps of Survival
09:54 ALFA wins government support to electrify fleet
10:31 Understanding fuel use in fishing vessels
11:49 Every salmon has a unique jump
13:21 A day fishing adds extra time to your life

Produced by Consensus Digital Media in partnership with Remedial Media

Directed by Eric Feigenbaum
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Featuring in order of appearance::
Eric Jordan - Captain, F/V I Gotta, Co-Founder, ALFA Crew Training Program
Gary Hall - Commercial Fisherman, F/V Mad Monk
Linda Behnken - Executive Director of ALFA, Co-Owner / Operator of F/V Woodstock
Josh Miller - Captain of F/V Dorcas Anne, Tenants Harbor Fisherman’s Co-Op
Dan Miller - Commercial Lobsterman, Captain of F/V Miss Jemepa
Luke Holden - 3rd Generation Lobsterman, Co-Founder & CEO, Luke's Lobster
Ben Conniff - Co-Founder & CIO, Luke's Lobster
Stephen Rhoads - VP of Sales, Seafood Producers Cooperative, Owner / Operator of F/V Magia
Sam Belknap - Senior Community Development Officer, Island Institute

Filmed in Maine at Luke’s Lobster in Portland and in Tenants Harbor aboard F/V Jemepa,
and in Sitka, Alaska at the Alaskan Longline Fishermen’s Association, Seafood Producers Cooperative, and aboard F/V I Gotta, F/V Magia, and F/V Woodstock.
Additional footage courtesy of Alaska Longline Fishermen’s Association & Linda Behnken.

Supervising Producer - Geoff Rock
Editor - Sarah Krusen
Assistant Editors - Angaelica LaPasta and David Connelly
Director of Photography AK - Isaac Rosenthal
Camera Operator AK - Eddie Bernard
Gaffer / Drone Operator AK - Fletcher Anstis
Director of Photography ME - Jared Watson
Camera Operator ME - Gabriel Judet-Weinshel
Sound Engineer - Tom Eichler
Production Coordinator - John Ryan Gage
Audio Mixer - Dillon Terry
Color Grading - Ind3x
Motion Graphics - Yuriy Netrebyuk

Music courtesy of Artlist & Soundstripe
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When Stephanie and Robert Pinder bought their five acres in Indiana, they were looking for some peace and quiet–they had no idea their family farm would one day be feeding an entire neighborhood! But their farming dream has grown, and so has the suburb around them. We travel to Zionsville, Indiana, where today, Little by Little is a thriving, 10-acre organic farm providing healthy, natural produce–and the occasional goat yoga session–to families right in their backyards.

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#farmsacrossamerica #madeinamerica #littlebylittlefarm

Over the years, Little by Little Farm has grown by leaps and bounds, and is now home to chickens, turkeys, goats, and, of course, their two guardian llamas, CJ and Rowdy, who keep a watchful eye on the rest of the herd while adding a healthy dash of cute. The animals provide natural fertilizer for acres of produce, helping Little by Little maintain an all-natural approach to growing. Their focus on organic growing practices is also in part motivated by the bees they keep–no chemicals on the plants means no chemicals in the honey they produce, and that makes everybody happy.

Growing is a family affair at Little by Little, and that includes the farm crew, a family of Guatemalans who come up every year from spring planting to Thanksgiving harvest. It’s the combination of the crew’s Guatemalan agricultural know-how with the Pinders’ sustainable techniques that’s produced Little by Little’s famous strawberries–an unusual crop for Indiana, but one highly prized by anyone who’s been lucky enough to taste one.

Whether it’s supplying local restaurants with the freshest ingredients, hosting yoga sessions with baby goats, or simply providing neighbors a beautiful setting to take a stroll and grab some eggs for breakfast, Little by Little has grown–little by little–into their place at the heart of a community, offering a powerful reminder of the importance of small family farms in America.

EPISODE HIGHLIGHTS
00:00 An Organic Farm in your Backyard
02:03 Growing Little by Little
03:21 Yoga…with Baby Goats?
04:20 Getting to Know the Neighbors
04:50 Indiana Strawberries
05:33 A Farm Crew Family
06:43 Organic Farming Tricks
08:28 Small Farms Supply Local Restaurants
09:07 Leave It Better Than You Found It

The Family Farm Feeding an Indiana Neighborhood | Farms Across America

Directed by Eric Feigenbaum
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Produced by Consensus Digital Media in partnership with Remedial Media

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Featuring:
Stephanie Pinder - Co-Owner, Little by Little Farm
Robert Pinder - Co-Owner, Little by Little Farm
Miguel Sanic Yool - Farm Crew Member, Little by Little Farm
Hilario Marcelino Sanic Juracan - Farm Crew Member, Little by Little Farm
Paulino Sanic Yool - Farm Crew Member, Little by Little Farm
Jackie Geib – Neighbor of Little by Little Farm
Amanda Meyer – Goat Yoga Instructor

Filmed in Zionsville, Indiana at Little by Little Farm and Traders Point Creamery

Supervising Producer - Geoff Rock
Editor - Jack Mankiewicz
Assistant Editor - Angaelica LaPasta
Director of Photography - Isaac Rosenthal
Camera Operator - Eddie Bernard
Gaffer / Drone Operator - Fletcher Anstis
Sound Engineer - Tom Eichler
Production Coordinator - John Ryan Gage
Makeup & Hair - Nikki Brown
Wardrobe - Hollie Van Osenbruggen
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Ind3x
Motion Graphics - Yuriy Netrebyuk
Stills - Isaac Rosenthal
Graphic Design - Stephen Lepsch

Music courtesy of Artlist & Soundstripe

Wild Bronco Instrumental – Andy Ellison
Among The Hills Instrumental – Andy Ellison
Calming Thoughtful Evening – Falconer
Hunting For Presents – J Car
Vision Instrumental – DeHartmann
Hello And Good Morning Instrumental – Liberty
Thankful Instrumental – Stefano Vita
A Bird In Hand Instrumental – Fleece Mob
Vida Libre Instrumental – Hola Hola
In The Fields Instrumental – Ian Kelosky
Roses Instrumental – Ian Kelosky

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When brothers Pat and Dan Conway founded Great Lakes Brewing Company, they didn’t just resurrect Cleveland’s once proud brewing industry, they ended up helping revitalize the entire Ohio City neighborhood. And they also brewed some pretty beloved beers along the way. We journey to Cleveland to experience the community they’ve built, see their partnership with local urban farming in action, and, of course, to sample the legendary Christmas Ale!

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Watch new Made In America episodes here → https://bit.ly/3sKxoOK

#glasshalffull #madeinamerica #greatlakesbrewingcompany
#ohiocityfarm

Once home to no fewer than 26 different breweries, Cleveland is a city whose history has been defined by local beer. But by 1984, all its historic breweries had closed down, and for four years, Cleveland was a city without a beer to call its own. Then, in 1988, Great Lakes Brewing Company opened, bringing jobs and flavor back to Cleveland.

As the first microbrewery in the state of Ohio, Great Lakes was on the leading edge of the craft beer movement. Pat Conway had developed a love for European brewing styles while traveling abroad, and he believed there was an untapped demand in the US for more flavorful styles of beer. His hunch proved right, and within two years of opening, Great Lakes’ Dortmunder lager took first prize at the Great American Beer Festival. With a lineup of iconic brews whose names pay tribute to their local roots, Great Lakes has put Cleveland brewing firmly back on the map.

That sense of pride in their city and the Great Lakes region led the Conways to instill in their brewery a deep commitment to sustainability. Their annual Burning River Festival raises thousands of dollars that go to protecting Ohio’s waterways. They’re also committed to supporting the community that supports them, with an employee ownership program and numerous partnerships with the local businesses that they’ve helped bring back to their Ohio City neighborhood.

And as part of their commitment to the freshest local ingredients and revitalizing local business, Great Lakes helped found Ohio City Farm, one of the largest urban farms in America. There’s no better way to experience the community Great Lakes has built than by attending one of the ultra-popular Brewmaster’s Dinners they host at the farm sampling delicious local food with legendary Great Lakes beer in view of the city they helped renew.

EPISODE HIGHLIGHTS
00:00 Pat Conway’s Irish Ale
00:46 Bringing Brewing Back to Cleveland
03:00 Cleveland’s Urban Farming Paradise
05:19 Good Planets Are Hard to Find
06:33 Craft Beer, A Love at First Taste
07:03 Dortmunder, Cleveland’s Gold Medal Beer
08:03 Crushworthy Citrus Wheat
08:50 Burning River Pale Ale
09:31 The Christmas Ale Phenomenon
11:11 The Pride of Cleveland

How Craft Beer Rebuilt a Cleveland Neighborhood | Glass Half Full

Directed by Eric Feigenbaum
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Produced by Consensus Digital Media in partnership with Remedial Media

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Featuring:
Pat Conway – Co-Owner / Co-Founder, Great Lakes Brewing Company
Richard Basich – Executive Banquet Chef, Great Lakes Brewing Company
Patrick Kearns – Executive Director, Refugee Response / Ohio City Farm
Marissa DeSantis – Brand Marketing Manager, Great Lakes Brewing Company
Stephen Pauwels – Chief Operating Officer, Great Lakes Brewing Company

Filmed in Cleveland, Ohio at Great Lakes Brewing Company and Ohio City Farm

Supervising Producer - Geoff Rock
Editor - Ryan Ivanoff
Assistant Editor - Angaelica LaPasta
Director of Photography - Isaac Rosenthal
Camera Operator - Eddie Bernard
Gaffer / Drone Operator - Fletcher Anstis
Sound Engineer - Tom Eichler
Production Coordinator - John Ryan Gage
Makeup & Hair - Coco Miletti
Wardrobe - Hollie Van Osenbruggen
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Ind3x
Motion Graphics - Yuriy Netrebyuk
Graphic Design - Stephen Lepsch

Music courtesy of Soundstripe

Strike, No Spare – Cast Of Characters
My Blue Soul – Adrian Walther
Illuminate – Brent Wood
Bad Roots – Dario Benedetti
Lost With You – Revelle
Ella Robinson – AUGUST ANDERRSUN
Better Sweater – Desert Dive
Days To Days – Quiet Lake
2nd Line – Ian Kelosky
Light the Way – Ian Kelosky
We Wish You A Merry Christmas – Ryan Saranich
Spike The Eggnog – Two Dudes
Life Is A Dream – Brent Wood

Archive images and footage courtesy of The Cleveland Press Collection & Pond 5

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Houston’s hydroponic farming efforts can help feed America amidst population growth, declining soil health, record droughts, and supply chain issues. Join us at Moonflower Farms to watch how hyperlocal vertical farming at scale is leading food innovation.

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Watch new Made In America episodes here → https://bit.ly/3sKxoOK

#farmsacrossamerica #madeinamerica #moonflowerfarms #greentownlabs

Moonflower Farms founder, Federico Marques, first learned about hydroponics while working with NASA and Bioregenerative Life Support Systems staff at Stennis Space Center and he’s been on a quest ever since. In 2016, he launched the city of Houston's first commercial vertical hydroponic farm and by 2019, they’d moved into a 20,000 square foot greenhouse. When grocery shelves emptied and transportation ground to a halt after the 2021 Texas winter storm, Moonflower Farms managed to keep growing fresh food to feed Houston and beyond. That’s the ultimate food security.

It all comes down to a simple science, as old as the age of Babylon and as far reaching as the moon. With nutrient film technique, or NFT, plants take root in water instead of soil, surrounded by a film of nutrients that the farmer controls for optimal growth. Instead of saturating miles of depleted topsoil with what accounts for 70% of our global potable water, hydroponic farmers are able to give the plants exactly what they need, no more and no less. This means hydroponic farming uses 95% less water than traditional farming, while avoiding soil borne diseases and the need for wide expanses of land.

And since hydroponic farming can be done virtually anywhere, including outer space, that means hyperlocal access to food, something Americans desperately need in a time of supply chain interruptions, skyrocketing fuel prices, and decarbonization. Much of the food we get at the grocery store has traveled days if not weeks, over thousands of miles, to reach us. Considering a head of lettuce loses 10% of its nutrients every day it gets further away from harvest, we're looking at lower nutrition food at best, and at worst, food that ends up in the landfill. In fact, 66% of the fresh produce we import goes to waste.

As Moonflower CEO Federico Marques says, “Our current food systems are vastly inefficient, with food waste, rampant pesticide use, transport emissions, and agricultural runoff. Closed loop grow systems prevent these problems and help to create higher quality food and local jobs.”

Moonflower Farms believes that by 2030, every city will be developing their own hyperlocal sustainable hydroponic farms. They’re taking it to Kroger stores in the greater Houston area, to their climate tech incubator, Greentown Labs, and to schools across Texas. And they want to help us do it. From here to the moon.

EPISODE HIGHLIGHTS
00:00 Houston Texas’ biggest hydroponic farm
00:18 Growing food without soil
00:47 NASA researches growing food in space
01:23 10th grader brings hydroponics to Houston schools
02:55 How hydroponics helps food security
03:53 Greentown Labs helps startups like Moonflower Farms
04:25 Different types of hydroponics
04:55 Hydroponics uses 95% less water than traditional ag
05:25 NFT, nutrient film technique
06:50 Hyperlocal means fresh food for everyone
07:08 AI farming
07:46 Failure is part of innovation
07:59 Sustainable city farming solves food insecurity

Directed by Jessie English
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Produced by Consensus Digital Media in partnership with Remedial Media

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Featuring:
Federico Marques - Founder & CEO, Moonflower Farms
Luis Silva - Lead Engineer, Moonflower Farms
Jose Garcia - Operations Manager, Moonflower Farms
Rahul Vijayan - Founder, Farm to Tray

Filmed at Moonflower Farms and Greentown Labs in Houston, Texas

Supervising Producer - Geoff Rock
Editor - Nick Nazmi
Assistant Editor - Dustin Waldman
Director of Photography - Isaac Rosenthal
Camera Operator - Eddie Bernard
Gaffer / Drone Operator - Fletcher Anstis
Sound Engineer - Tom Eichler
Production Coordinator - John Ryan Gage
Production Assistant - Josiah Shaw
Makeup & Hair - Tracy Fettig
Wardrobe - Hollie Van Osenbruggen
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Ind3x
Motion Graphics - Yuriy Netrebyuk
Graphic Design - Stephen Lepsch

Music by Desert Dive, Dario Benedetti, Falls, Shimmer, Joshua Spacht, and Heartland Nights, courtesy of Soundstripe

Special thanks to Greentown Labs Houston, and to NASA Stennis Space Center: https://youtu.be/XGRE_7yz_kM

More stories from Consensus:
https://thebusinessdownload.com/
https://garden-and-health.com/

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I7Y4ISQEWRANHIFP

Come with us down a winding country road from Austin, Texas to Dripping Springs, for some true Texas Hill Country beer at Jester King, a craft farmhouse brewery on 165 acres of wild and wonderful ranchland.

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#glasshalffull #madeinamerica #jesterking

A world-renowned brewery, Jester King crafts farmhouse ales and barrel-aged wild ales using natural yeasts and spontaneous fermentation, an older way of brewing that takes time and care. Each beer is a true and unique expression of the land, the season, and the people who are making it.

Join us for Glass Half Full at Jester King, where we taste the season’s finest with co-founder Jeffrey Stuffings who explains how their brewing philosophy is rooted in a love for nature and a responsibility to conserve the Texas Hill Country land they steward.

Goats play a big part in that land restoration, says Lissa Rowe, a veterinarian turned goat shepherd at Jester King. She and Farmer Phil Green manage 68 Nigerian Dwarf goats whose job it is to eat less helpful vegetation and return rich organic matter to the land, so native plants can flourish.

Regenerative agriculture and fine fine beer. What more could you ask for? How about wine? Farmer Phil is cultivating grapevines on the property since Jester King treats beer and wine as close cousins, barrel aging beers, refermenting with local seasonal fruits, and now, trying their hand at grape-based spirits too.

But don’t expect to get your hand on any of that, because Jester King never makes the same beer (or wine) twice, so we suggest you head down to Austin and find out what nature has in store for you. It’s a worthy pilgrimage with great reward.

EPISODE HIGHLIGHTS
00:00 Fermentation ensures the survival of humanity
00:14 From Austin to Jester King Brewery
00:25 Texas Hill Country beer
00:41 Brewing with natural yeasts
02:11 History of Jester King Brewery
02:49 Conserving Texas Hill Country
03:11 Goats restore the land
04:39 Solar-powered brewing
04:50 Conserving Texas water
05:32 Brewing like cooking, source locally
06:00 James Beard Award nomination
06:28 Farmhouse ale with a wild edge
07:05 Brewing beer like making wine
08:16 Spontaneous fermentation in coolship
09:14 Texas lambic with full fermentation
09:51 Three temperatures to taste beer
10:20 Sustainability is for our kids
10:55 Goat behavior is wild

The Beer is Alive at Jester King | Glass Half Full

Directed by Jessie English
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Produced by Consensus Digital Media in partnership with Remedial Media

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Featuring:
Jeffrey Stuffings - Co-Founder, Jester King Brewery
Phil Green - Farmer, Jester King Brewery
Lissa Rowe, LVT - Lead Goat Shepherd, Jester King Brewery

Filmed at Jester King Brewery in Austin, Texas

Supervising Producer - Geoff Rock
Editor - Nick Nazmi
Assistant Editor - Dustin Waldman
Director of Photography - Isaac Rosenthal
Camera Operator - Eddie Bernard
Gaffer / Drone Operator - Fletcher Anstis
Sound Engineer - Tom Eichler
Production Coordinator - John Ryan Gage
Makeup & Hair - Lindsay Hendrix
Wardrobe - Hollie Van Osenbruggen
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Ind3x
Motion Graphics - Yuriy Netrebyuk
Graphic Design - Stephen Lepsch

Music by Cast of Characters, Dario Benedetti, Desert Dive, Echobody, Alessandro Gugel
Heartland Nights, Andy Ellison, Hilltop Trio, Bellodrone courtesy of Soundstripe and Artlist
Closing song “Cabin On The Hill” by Hilltop Trio, courtesy of Artlist

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https://garden-and-health.com/

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What if the answer to the energy crisis is food waste? And the answer to our food waste problem is renewable energy? Wasatch Resource Recovery aims to power America using biofuel from food scraps.

Harnessing the power of simple anaerobic digestion, WWR is taking trash and turning it into valuable natural gas for electricity, and soil amendments for agriculture.

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#americaninnovators #madeinamerica #biofuel

Every year, the United States spends a massive amount of resources producing food that ends up in a landfill. And since one-third of the food produced in America is never eaten, we’re talking a lot of wasted resources – enough water to supply more than 50 million homes, an agricultural land area the size of California and New York combined, the labor to work that land, the fertilizer to cover it, and the energy (and greenhouse gas emissions) of over 42 coal-fired power plants. That’s not even including what it takes to get that food waste to the landfill. But what if we could divert that waste from the landfill and turn it into a commodity? That’s what Wasatch Resource Recovery aims to do.

According to the EPA, food waste is the single most common material you’ll find in a US landfill. As food waste sits in a landfill, slowly decomposing, it generates methane, a major greenhouse gas contributor. But if processed differently, that same food waste can become powerful renewable energy.

Formed under a public-private partnership in 2019, Wasatch Resource Recovery is Utah’s first and only anaerobic digester dedicated to food waste diversion. The facility processes organic waste which includes food scraps, liquid waste and manufacturing food waste, and turns them into biogas and bio-based fertilizer.

On this episode of American Innovators, we venture into the depths of the digester, and encounter a few surprises along the way, including chickens who love to help break down all those delicious food scraps. And while we’ll never forget that smell, it’s nothing compared to what we encountered at the landfill. Let’s just say we came away with a new awareness of how much food we throw away, where it goes, and what a powerful innovation Wasatch Resource Recovery is pioneering. Smells like progress indeed.

EPISODE HIGHLIGHTS
00:00 The Problem of Food Waste in America
00:59 From Food Scraps to BioFuel
02:21 Anaerobic Digestion, a “Giant Stomach”
03:29 What Can We Convert into Fuel?
04:16 Helping Uinta Brew Beer Sustainably
04:55 Restaurants Divert Food Waste
05:15 Utah Looks to Conserve Resources
05:22 The Drought in Utah Affects Great Salt Lake
05:55 Work that Supports Future Generations
06:16 What Progress Smells Like

Turning Food Waste into BioFuel | American Innovators

Directed by Eric Feigenbaum
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Produced by Consensus Digital Media in partnership with Remedial Media

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Featuring:
Jeff Whitbeck - Program Coordinator, Wasatch Resource Recovery
Trevor Haskell - Director of Regulatory Compliance, Uinta Brewing Company

Filmed in Salt Lake City, Utah at Wasatch Resource Recovery, Uinta Brewing, and Cucina.

Supervising Producer - Geoff Rock
Editor - Nick Nazmi
Assistant Editor - Dustin Waldman
Director of Photography - Isaac Rosenthal
Camera Operator - Eddie Bernard
Gaffer / Drone Operator - Fletcher Anstis
Sound Engineer - Tom Eichler
Production Coordinator - John Ryan Gage
Makeup & Hair - Nikra Centeno
Wardrobe - Hollie Van Osenbruggen
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Ind3x
Motion Graphics - Yuriy Netrebyuk
Graphic Design - Stephen Lepsch

More stories from Consensus:
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https://clean-energy.thebusinessdownload.com/

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Pub crawl through the Maine wilderness? We start where it all began, at One Industrial Way in Portland, where preserving Maine’s natural beauty goes hand in hand with brewing the perfect Maine craft beer.

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#glasshalffull #craftbeer #breweries
#americanbeer #madeinamerica

Join us for adventures on the Maine Beer Trail, starting with patio brews at Battery Steele Brewing and Rising Tide Brewing Company in sunny Portland. Next we head to One Industrial Way, a hub of brewing innovation, where we meet Joel Mahaffey, founder and owner of Foundation Brewing Company. We share an Epiphany, Foundation’s flagship Maine IPA, as Joel explains how sustainable brewing not only helps the planet, but saves money and time, ensuring a sustainable business for years to come.

Joel introduces us to Sean Sullivan who heads up the Maine Brewers’ Guild, a non-profit boasting a membership of 99.9% of Maine’s breweries. Sean describes how “a rising tide lifts all boats mentality” bolsters the brewing community in Maine, evidenced by their high ranking in number of per capita breweries, found everywhere from small town Main Street, to a barn in blueberry country, to the end of a mountain trail.

Sean takes us north to New Gloucester, where we meet Russell Voss of NU Brewery. Their no-plastic approach is born out of a love for their natural surroundings, a desire to preserve the pristine waters that make Maine beer so spectacular, and good business sense.

Russell pours us NU Brewery’s finest and we close with a toast to brewing local. “Drink beer. Save environment.”

EPISODE HIGHLIGHTS
00:00 Quest for the Perfect Maine Beer
00:07 Rising Tide Brewing Company
00:42 Foundation Brewing Company
01:09 Brewing Sustainable Beer
02:02 Carbon Capture Brewing
02:49 Maine Brewers’ Guild
03:08 D. L. Geary Brewing Co.
03:20 Allagash Brewing Company
03:26 One Industrial Way Beer Mecca
03:50 NU Brewery
04:40 Breweries Bring Growth to Rural Maine
05:03 Community Powered Craft Beer
05:26 Beer Tasting with Brewer Russell Voss
06:35 Substitutes for Plastic Packaging
07:15 Drink Beer. Help Environment.
07:31 Truly Local 100% Maine Beer
07:52 Craft Beer 20% of Market
08:44 A Rising Tide Lifts All Boats
08:50 Sean’s Favorite Brewery

A Maine Quest for Craft Beer | Glass Half Full

Directed by Eric Feigenbaum
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Featuring (in order of appearance):
Joel Mahaffey- Brewer & Owner, Foundation Brewing Company
Sean Sullivan - Executive Director, Maine Brewers' Guild
Russell Voss - Founder & CEO, Nu Brewery

Produced by Consensus Digital Media in partnership with Remedial Media

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Editor - Nicholas Nazmi
Director of Photography - Jared Watson
Camera Operator - Gabriel Judet-Weinshel
Sound Engineer - Tom Eichler
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Ind3x
Motion Graphics - Yuriy Netrebyuk

Filmed in Maine at Foundation Brewing Company, Portland; Rising Tide Brewing Company, Portland; Nu Brewery, New Gloucester; Turning Page Farm Brewery, Monson; and Jackson Regenerational Farm in Atkinson.

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Summers in Phoenix, Arizona reach temperatures as hot as 120 degrees. Cooling America’s hottest city requires innovation: we visit Phoenix to meet the innovators and researchers working towards a sustainable solution.

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Summers in Phoenix Arizona are extreme, with temperatures reaching 120 degrees in the daytime. In the past four years, they’ve set records in the number of heat-related deaths– deaths the public health community widely agrees are preventable. “Heat has been everyone’s concern, but no one’s responsibility,” says David Hondula, director of the newly created Phoenix Office of Heat Response and Mitigation. Funded by a 2.8 million dollar government investment for climate and heat readiness, the OHRM is charged with keeping people alive and cooling down America’s hottest city.

To do this, they’re collaborating with Arizona State University researchers in the School of Sustainability, the Urban Climate Research Center, the SHaDE Lab, and the Julie Ann Wrigley Global Futures Laboratory to find innovative solutions like heat resistant clothing, reflective rooftops, shade structures, cool pavements, a meteorological garden cart and a walking, sweating mannequin to measure how extreme heat impacts the human body.

In the United States, “Heat kills more people every year than almost all other hazards combined. Every tornado, every hurricane, every flood on the whole, their health impacts typically don't add up to the total health burden we see from extreme heat,” explains Dave Hondula. And this impact is especially hard on our most vulnerable populations – children, the elderly, our homeless neighbors. The housing affordability crisis combined with booming development means Americans are increasingly in need of solutions to protect themselves from extreme weather, and in Phoenix the weather is extreme much of the time.

But this challenge is fueling Phoenix’s innovation – as a living laboratory for heat research they’re finding solutions the entire country can apply to make our lives more comfortable, affordable, and liveable.

MADE IN AMERICA: AMERICAN INNOVATORS
We are a country of mover-shaker risk-takers, if something doesn’t work, we fix it. That’s what it means to be Made in America. We’re explorers, dreamers, dare-to-believers and we’re working hard to make this nation stronger for all the future proud-to-be Americans. Sustainable. Resilient. Strong. American.

#americaninnovators #renewableenergy #energyindependence
#energyeconomy #madeinamerica #offshorewind #windturbines

EPISODE HIGHLIGHTS

00:00 Weather impacts everyone, especially in Phoenix
00:36 The first city to create an Office of Heat
02:34 ASU’s living laboratory for heat research
04:07 Reimagining shade to save water
05:17 Urban Heat Island Effect
06:33 How people die from extreme heat
07:57 The world’s first walking, sweating mannequin
09:11 Reflecting the sun with cool pavement and reflective roofs
11:00 Heat kills more people every year than any other weather event
13:05 How Phoenix will become HeatReady

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AMERICAN INNOVATORS: HOW AMERICA’S HOTTEST CITY IS HANDLING THE HEAT

Directed by Eric Feigenbaum
Produced by Kate Tucker and Jessie English
Written by Kate Tucker

Produced by Consensus Digital Media in partnership with Remedial Media

Featuring:
Zachary Van Tol - PhD Student, School of Sustainability, ASU College of Global Futures
David Hondula - Director of Heat Response & Mitigation, City of Phoenix; Associate Professor in Climate & Health at ASU
Jennifer Vanos - Assistant Professor in Climate & Health at ASU School of Sustainability
Ariane Middel - Director, The SHaDE Lab; Assistant Professor of Arts, Media & Engineering at ASU
Florian Schneider - PhD Student, School of Sustainability, ASU College of Global Futures
David Sailor - Director, Urban Climate Research Center; Professor of Geographical Sciences & Urban Planning at ASU
Konrad Rykaczewski - Associate Professor in Mechanical Engineering at ASU

Filmed in Phoenix, and at Arizona State University in Tempe

Executive Producer - Conor Gaughan
Producers - Jessie English and Geoff Rock
Editor - Nick Nazmi
Director of Photography - Isaac Rosenthal
Camera Operator - Eddie Bernard
Gaffer / Drone Operator - Fletcher Anstis
Sound Engineer - Tom Eichler
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Ind3x
Motion Graphics - Yuriy Netrebyuk
Graphic Design - Stephen Lepsch

Luke's Lobster started as a single lobster shack in Maine, and it has grown into a sustainable lobster empire, with lobster rolls and restaurants across ten U.S. states, Japan, and Singapore.

LOBSTER ROLL anyone? Join us for FARMS ACROSS AMERICA as we visit LUKE’S LOBSTER. Subscribe, like and comment for more #MadeInAmerica stories. #lobster #Maine

Luke Holden knows a thing or two about lobster. So does his dad. And his dad’s dad. In fact, the Holden family has built their lives around the sea, bringing its treasures to landlubbers across the globe in the form of a lobster roll.

What started as a single lobster shack in 2012 has grown into a sustainable lobster empire, with restaurants in ten U.S. states, Japan, and Singapore. In 2018, Luke’s began offering flash-frozen lobster meat, tails, and seafood meals in grocery stores across America. And when the pandemic temporarily shuttered their restaurants, Luke’s launched an online market to bring seafood direct from Maine to your doorstep. From dock to plate they handle every piece of the process to ensure their impact is a positive one – starting with the fishermen who bring it all home.

Situated in one of the most historically sustainable fisheries in the world, the Gulf of Maine is warming and acidifying faster than anywhere else in America. For Luke’s, the climate challenge on Maine’s coast is more than a company problem, it’s an industry problem. As a family-owned business generations deep in lobstering, they take that responsibility to heart. Co-founder and CIO Ben Conniff said, “Island communities will be in jeopardy if we don’t engage in solutions as an industry.”

That’s why they became a certified B-corps in 2018. Since day one, they’ve been stewards of a sustainable fishery; and today their company runs on 100% renewable energy, and they are working towards true carbon neutrality not just for their restaurants but for the entire lobster industry. Luke’s Lobster partners with fisherman and community members to strengthen their coastal economy and shore up the industry sustainably to weather the changes for generations to come.

FARMS ACROSS AMERICA: THE BEST LOBSTER ROLL IS A SUSTAINABLE ONE

Featuring:
Luke Holden - Co-Founder & CEO, Luke's Lobster
Ben Conniff - Co-Founder & CIO, Luke's Lobster
Josh Miller - Captain of F/V Dorcas Anne, Tenants Harbor Fisherman’s Co-Op
Sam Belknap - Senior Community Development Officer, Island Institute
Gary Hall - Lobsterman
Dan Miller - Lobsterman

Filmed at Luke’s Lobster in Portland, Maine and at Tenants Harbor Fisherman’s Co-Op, Tenants Harbor, Maine

Directed by Eric Feigenbaum
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Produced by Consensus Digital Media in partnership with Remedial Media

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Editor - Nicholas Nazmi
Assistant Editor - David Connelly
Director of Photography - Jared Watson
Camera Operator - Gabriel Judet-Weinschel
Sound Engineer - Tom Eichler
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Bilal Saif
Graphic Design - Stephen Lepsch

MADE IN AMERICA
Hidden away in small towns, on family farms, down winding roads, are uplifting American stories of innovation and strength - stories of what this country makes, and what makes this country great. We survive the toughest of times and we celebrate our victories. That’s the essence of being Made in America.

FARMS ACROSS AMERICA
Farmers. They put the heart and soul in the heartland. They build our economy from the ground up, rooted in honest hard work and hope for the future. In the words of Paul Harvey… “On the 8th day, God looked down on his planned paradise and said, ‘I need a caretaker.’ So God made a farmer.”

#madeinamerica
#farmsacrossamerica
consensusdigitalmedia.com

The West Virginia National Guard is leading the charge to develop infrastructure across the state by turning abandoned coal mines into apple orchards. As the coal industry shifted, mountain-top removal flattened the landscape. Now there are great swaths of land lying empty, some with no electricity or water, not the most attractive real estate investment. And with coal production declining over 50% in the past decade, West Virginia could use some investment, in their land, and their workforce.

That’s exactly what Patriot Guardens aims to do. Through a grant with the federal government, they’re transforming an abandoned mine site into a fertile apple orchard, restoring jobs to the community and revitalizing the land. In a joint effort with the USDA, they’re conducting important research to address food security on a national level, building more resilient varieties of fruit that can withstand the changing climate, so we can grow more of our own food in American soil.

When Major General (ret.) James A. Hoyer founded Patriot Guardens, people took to calling him “Jimmy Appleseed '' and “Jimmy Greenthumb,” to which he purportedly said: “I’m a two-star general. I know this is going to work. And, it’s the right thing to do.” Hoyer founded Patriot Guardens because he knew at baseline -- everybody needs to eat, and addressing food security on a local and national level is implicit to the health of our nation.

AMERICAN INNOVATORS From Coal Mines to Apple Trees. Subscribe, like, and comment for more #MadeInAmerica stories. #appleorchards #westvirginia

Featuring:
Brigadier General William Crane - The Adjutant General, West Virginia National Guard
Major General (Ret.) James A. Hoyer - Former Adjutant General, West Virginia National Guard
Melissa Stewart - Director of Patriot Guardens
Cindy Bailey - Director of Economic Development, West Virginia Military Authority
Doug Raines - Director of Agriculture Operations, Patriot Gardens, USDA, and the West Virginia Military Authority
Ben Meckley - Procurement Officer, Patriot Apple Project
Scott Byars - Ag Specialist, Patriot Guardens
Dayton Thomas Jr. - Assistant Site Supervisor, Patriot Apple Project
Crandall Donelson - Patriot Apple Project, Farm Crew

Special thanks to Major Holli R. Nelson, Director of Strategic Communications and Governmental Affairs for Joint Forces Headquarters West Virginia National Guard and Commander of the 130th Force Support Squadron. Thanks also to the Defense Visual Information Distribution Service, the USDA Agricultural Resource Service, the Library of Congress, and to the West Virginia Military Authority.

Directed by Eric Feigenbaum
Created by Conor Gaughan and Kate Tucker
Written and hosted by Kate Tucker

Produced by Consensus Digital Media in partnership with Remedial Media

Executive Producer - Kate Tucker
Executive Producer - Jessie English
Executive Producer - Eric Feigenbaum
Executive Producer - Conor Gaughan

Editor - Nicholas Nazmi
Assistant Editor - David Connolly
Director of Photography - Jared Watson
Camera Operator - Liza Gipsova
Sound Engineer - Tom Eichler
Super Swing/Gaffer/DIT - Isaac Rosenthal
Production Assistant - Justin Stebbins
Audio Mixer / Sound Design - Dillon Terry
Color Grading - Bilal Saif
Graphic Design - Stephen Lepsch

AMERICAN INNOVATORS
We are a country of mover-shaker risk-takers, if something doesn’t work, we fix it. That’s what it means to be Made in America. We’re explorers, dreamers, dare-to-believers and we’re working hard to make this nation stronger for all the future proud-to-be Americans. Sustainable. Resilient. Strong. American.

MADE IN AMERICA
Hidden away in small towns, on family farms, down winding roads, are uplifting American stories of innovation and strength - stories of what this country makes, and what makes this country great. We survive the toughest of times and we celebrate our victories. That’s the essence of being Made in America.

#madeinamerica
#americaninnovators
consensusdigitalmedia.com