Food. Curated.
De Food. Curated.
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Description du podcast
Food passion. Captured. A inspiring weekly food video documentary series by storyteller Liza de Guia. Dedicated to sharing the amazing personal stories behind good food. Come discover where good, local, artisan, sustainable food comes from...and how to cook it! Don't for get to visit our website: http://www.foodcurated.com
| Nom | Description | Sortie | Prix | ||
|---|---|---|---|---|---|
| 1 | VideoWooly’s Ice: Pimping Out Taiwanese-Style Shaved Ice on the Streets of New York City | “In my head, I just know that if our business failed, it’s not because of the product, it’s definitely because of our business acumen – that’s how much I believe in this product.” Meet Danny Che, David Sat and Kenneth Sa, the founders and owners of Wooly’s Ice, a Taiwanese-style shaved ice food cart based in New York City’s South Street Seaport. This is a story that doesn’t need much of an introduction. I’ll let the video just speak for itself! Just go ahead, sit back and enjoy the silly seriousness of it all. Wooly’s Ice won Best Dessert at the 2011 Vendy Awards in New York City. Plus, summer is right around the corner too! So, if you’re smart, and need something uniquely textured, cool, healthy AND refreshing, you’ll hunt these “ballers” down. I recommend trying an overflowing cup of their new mango-flavored ice with sea salt leche syrup and freshly sliced mangoes. It’s dope. Thanks for watching food. curated.! Happy brain freeze! | 17/5/12 | Gratuit | Afficher sur iTunes |
| 2 | VideoKasadela Izakaya: The House That Chicken Wings Built | What are Japanese-style fried chicken wings and why should you try them? Meet Azuki Yamashita, the owner of Kasadela Izakaya in NYC's East Village and find out why fried chicken connoisseurs think their garlic-heavy Tebasaki chicken wings are one of the city's hidden gems. Thanks for watching food. curated. Happy Eating! These guys will be representing their famous chicken wings at the GoogaMooga Food & Music Festival in Prospect Park, Brooklyn this weekend. Hope you seek them out! | 14/5/12 | Gratuit | Afficher sur iTunes |
| 3 | VideoPlanet Fuel: Organic Juices that Empower Kids to Make a Difference | "You know for us, it was never really an option to buy our kids products like a Capri Sun, that we felt were really loaded down with sugars and unnatural ingredients..." Meet Amy & Tom Barnouw, the co-founders of Planet Fuel, an organic fruit juice company based in Fairfield, Connecticut. The Next Big Small Brand Contest Tasting + Judging Event is March 27th at BAM in Brooklyn. This is the last of 6 finalist videos I’m making for the contest. Come out and support small food artisans! Thanks for watching food. curated.! For the full story visit: http://www.foodcurated.com Twitter: http://www.twitter.com/skeeternyc | 19/3/12 | Gratuit | Afficher sur iTunes |
| 4 | VideoBig Dipper Baby Food: Developing Good Palates at an Early Age | "Raising kids is really hard work, and if we can make it a little easier for parents to feed their babies better, then I think we're doing the right thing." Meet Claire Hoyt, the founder and CEO behind Big Dipper Baby Food, an artisan baby food company based in San Francisco. The Next Big Small Brand Contest Tasting + Judging Event is March 27th at BAM in Brooklyn. This is the 5th of 6 finalist videos I’m making for the contest. Come out and support small food artisans! Thanks for watching food. curated.! For the full story, visit: http://www.foodcurated.com Or say hello on Twitter: http://www.twitter.com/SkeeterNYC | 19/3/12 | Gratuit | Afficher sur iTunes |
| 5 | VideoDandelion Chocolate: Getting Great Cacao Beans & Getting Out of the Way | "I think what we're doing is important, it's important for chocolate. And it's important for us that this type of chocolate is known about." Meet Todd Masonais, the co-founder and chocolate maker behind Dandelion Chocolate in San Francisco, a very special, small-batch chocolate company dedicated to nothing else but sharing the pure flavor of the cacao bean. For the full story, visit http://www.foodcurated.com Say hello online: http://www.twitter.com/skeeternyc Thanks for watching! Happy eating! | 16/3/12 | Gratuit | Afficher sur iTunes |
| 6 | VideoPie Corps: Two Bakers on a Mission to Make You Love Pie | "We have a pie shape for every hunger level and every need." Meet Cheryl Perry and Felipa Lopez, the founders and bakers behind Pie Corps, an artisan, farm to table pie company based in Brooklyn, New York. Their tag line reads: "Ready to Roll"- and that's just how they've operated - going with the flow, being optimistic, conquering any obstacle to keep their pie business going since first opening in May 2011. As long-time friends and kitchen collaborators, they've always believed opening a food business together was their destiny - and after making pies together one summer, something just clicked. Enjoy their story! Thanks for watching food. curated.! For the full story, visit: http://www.foodcurated.com | 16/3/12 | Gratuit | Afficher sur iTunes |
| 7 | VideoUnapologetic Bad Ass Baked Goods: Black Jet Baking Company in San Francisco | Meet Gillian Sara Shaw the owner and baking machine behind Black Jet Baking Company, a self-proclaimed “bad ass” baked goods company in San Francisco, California. Gillian was destined to be a baker. She grew up on the East Coast, baking in the kitchen with her mom and sister, developing her own special recipes before she was even 10 years old. She loves it. She’s good at it. And she’s determined to take her baked goods national. Gillian specializes in modern takes on nostalgic items, reinventing recipes using high-quality ingredients for things you loved growing up: devils dogs, pop tarts, pies and bundt cakes. She has a beautiful story to tell. I hope you like it! Thanks for watching food. curated.! Happy eating! | 15/3/12 | Gratuit | Afficher sur iTunes |
| 8 | VideoNew York Superfoods: Making Nutritious Chia Seed Snacks for the Driven | Meet Catherine Mangan Walsh, the co-founder of New York Superfoods Inc., an artisan health food company based in Manhattan. Catherine and her husband, Jason Walsh, live an active lifestyle. They like sports, they get outdoors, they bike, they run. They never dreamed they’d own a health food business, not until a few years ago, when they started to play around with chia seeds. Chia seeds are a type of superfood, a special category of natural food said to rich in anti-oxidants and jam-packed with nutrients. They first read about the energy-sustaining power of the chia seed when they first read “Born to Run”, a non-fiction, adventure tale about an elite tribe of world’s greatest long-distance runners: the Tarahumara Indians in Mexico. In the book, the Tarahumara predominately depend on chia seeds to fuel up before and during their 100+ mile runs – a little food fact that got Catherine and Jason curious. They wanted to try it. They wanted to see if chia seeds could power their own active lifestyles. However, their search for chia-based snacks came up empty. So, they decided to get in the kitchen and make a few products themselves. After endless testings and encouragement from family and friends, they decided to bring their ideas to market. Now, some of the top endurance athletes in the world use their products… Enjoy their story! Thanks for watching food. curated.! Happy eating! http://www.foodcurated.com http://www.twitter.com/SkeeterNYC | 15/3/12 | Gratuit | Afficher sur iTunes |
| 9 | VideoVivid Visions: Raganella's Smokable Herbal Tea | Many of you drink tea as an herbal remedy, but have any of you smoked it? Well, here's your chance. Meet Liz Neves, the founder of Raganella's Botanical Solutions, an all natural body care company that hand blends organic, sustainable, smokable teas in Brooklyn, New York. She calls it: Vivid Visions. It's legal, it's under the radar, and according to Liz it's perfect for anyone who takes life too seriously and needs a reason to relax...and even dream better. I've tried it. I love it. Take a peek! For the full story, visit: http://www.foodcurated.com Thanks for watching food. curated.! Happy dreaming! | 25/2/12 | Gratuit | Afficher sur iTunes |
| 10 | VideoLocal South Africian Cuisine w/Executive Chef Craig Paterson | Check out some locally inspired cuisine made at Londolozi Game Reserve in South Africa with Executive Chef Craig Paterson. | 16/2/12 | Gratuit | Afficher sur iTunes |
| 11 | VideoRhino Dung: A Sustainable Option for Growing Great Vegetables in South Africa | A safari camp in South Africa uses local rhino dung collected from the bush to grow great tasting vegetables in their community garden. Meet Kenneth Jazi, the head gardener at Londolozi Game Reserve, a private game reserve in South Africa, committed to conservation, rehabilitation of wildlife and local sustainability. Over a year ago, Kenneth had the idea to start the camp's very first local garden to supply fresh vegetables to the camp's kitchens. But, he didn't want to go outside for fertilizer. He was committed to finding something more local...little did he know that rhino dung would be his answer. For the full story visit my series at: http://www.foodcurated.com. Thanks for watching! And come find me on Twitter: @skeeternyc | 13/2/12 | Gratuit | Afficher sur iTunes |
| 12 | VideoBark Butter: Why Every Hot Dog Needs a Little More Pork Fat | Meet Josh Sharkey, the founder/owner of Bark Hot Dogs in Park Slope, Brooklyn. We follow Josh into the dungeons of Bark to find out the secret behind their delicious, artisan hot dogs. They call it: Bark Butter, a savory, smoky, house made lard butter that just so happens to contain lots and lots of smoked pork fat. Thanks for watching our latest story for food. curated.! For more information, visit: http://www.foodcurated.com | 31/1/12 | Gratuit | Afficher sur iTunes |
| 13 | VideoJo Snow Syrups: Adding a Little Fun to Your Coffee, Sodas, Cocktails & Snow Cones | Meet Melissa Yen, the Senior Syrup Slinger, for Jo Snow Syrups, a small-batch syrup artisan in Chicago, Illinois. For the full story, visit my online food documentary series at: http://www.foodcurated.com | 5/1/12 | Gratuit | Afficher sur iTunes |
| 14 | VideoHurricane Irene Aftermath: The Story of Maple Downs Farm | On August 28th, hundreds of farms in upstate New York were destroyed by massive floods caused by Hurricane Irene. No one predicted the flood water would come as quickly as it did, nor the amount of water and force that accompanied it. This is one farmer’s story: Meet David and Denise Lloyd of Maple Downs Farm, a small dairy farm in Middleburgh, NY. David & Denise have been farming all their life. They make a living raising heritage breed Holstein cattle to supply not just fresh local dairy to our markets, but prized genetics across the world. The day of the hurricane, they lost everything: crops, cattle, equipment, homes. Right now, they are just trying to survive. | 26/9/11 | Gratuit | Afficher sur iTunes |
| 15 | VideoThe Perfect B**e: A Competitive Home Cook, 150 Cod Tongues & A Passion for New Nordic Cuisine | Meet, Erin Evenson, a legal assistant for an international law firm by day, and an award-winning competitive home cook by nights and weekends in Bay Ridge, Brooklyn. Erin is a self-proclaimed “food dork”. She buries her nose in cookbooks and happily spends 100% of her spare time day-dreaming, crafting and developing recipes to compete with. But not just any recipes, her specialty is giving dishes a New Nordic, Scandinavian twist – adding a little love and respect for her family’s heritage into every main stage battle, hoping to expose more people to a cuisine she’s passionate about. Erin will compete this weekend at the Food Experiments National Championship in Brooklyn, pitting competition-craving home cooks from across the country against each other for an all out “perfect bite” cook-off. For the full post, please visit: http://www.foodcurated.com Thanks for watching food. curated.! Happy Eating! | 14/9/11 | Gratuit | Afficher sur iTunes |
| 16 | VideoEgg Restaurant's Vegetable Farm: More Than Just a Garnish | Meet George Weld, the owner/chef of Egg, a friendly, neighborhood restaurant in Brooklyn, New York focusing on farm-to-table southern cuisine. Up until two years ago, the restaurant worked closely with local farmers to provide fresh produce for their seasonal menus. Now, they are able to provide almost all the vegetables they need for their dishes from their own 6-acre farm, Goatfell Farm, located 2.5 hours from the restaurant in upstate New York. This is their story... For the full post, please visit: http://www.foodcurated.com. Or say hello on Twitter: @SkeeterNYC | 29/8/11 | Gratuit | Afficher sur iTunes |
| 17 | VideoKelvin Natural Slush Co: "Kicking Slurpee's Ass Since 2009" | "Ultimately, I hope our customers have a great experience. I hope it cools them down, reminds them of their youth. And, most of all, I hope they avoid brain freeze..." Meet Alex Rein, the founder of Kelvin Natural Slush Co., an adult-friendly, frozen slush company founded two years ago in New York City. According to Alex, his slushes are better than anything you can get at a local convenient store, featuring base flavors and pureed fruit mix-ins designed for mature taste buds. designed for mature taste buds. Basically, a pretty compelling reason to relive your childhood without the embarrassment of holding an actual 7-11 Slurpee cup. And in the heat of summer, there's nothing more refreshing than these icy, delicious drinks. | 10/8/11 | Gratuit | Afficher sur iTunes |
| 18 | VideoFOOD CURATED: Zabar's Picky Tradition of Hand-Selecting Its Smoked Fish | Meet Saul Zabar, the co-owner of Zabar's, a famous specialty food shop on the Upper West Side of New York City. Over the decades, Zabar's has developed a reputation for high quality product and service when it comes to smoked fish. Their smoked fish department is one of the busiest fish counters in the city, hand-slicing and selling thousands of pounds of smoked fish to loyal customers every week. It's a reputation Zabar's is very, very proud of, and Saul believes a lot of it has to do with his keen taste for smoked fish. Not long ago, I had the rare opportunity to join Saul during his weekly visit to ACME Smoked Fish in Greenpoint, Brooklyn, to see how he hand-selects fish for his shop's fish counter. ACME is Zabar's main smoked fish supplier - sourcing, smoking, packaging and delivering over 90% of Zabar's smoked fish product. According to ACME, it's a "family" tradition and a very special relationship that began over 50 years ago, a weekly visit that often comes with a basket of Zabar's fresh bagels and rugelach. Enjoy this special behind-the-scenes experience. Thanks for watching food. curated.! Happy Eating! | 29/7/11 | Gratuit | Afficher sur iTunes |
| 19 | VideoFOOD CURATED: Hot-Smoking for Gold at ACME Smoked Fish | Meet Aftabudin Rayman and Peter Wojick, the fish smokers behind the hot-smoked fish division at ACME smoked fish in Greenpoint, Brooklyn. ACME Smoked Fish is the largest smoked fish house in the country, processing 6-8 million pounds of assorted fish for stores and seafood counters every year. According to Rayman, the head fish smoker, "to be successful at this job, you can't look at it as just a job, an ordinary job". To him, a successful fish smoker's priority should be the fish, that internal drive to achieve moist, smoky meat with a perfect golden hue everytime - not doing the job "to get an increase in pay". And running a hot-smoked fish operation isn't an easy task either: working 10-12 hour days on your feet, constantly breathing in smoke, wheeling heavy racks of hanging fish over slippery floors. It's physically demanding, which is why devotion like Rayman's is hard to come by. So come watch their story and discover the delicate process of hot-smoking fish. It truly is a craft, a craft that takes passion and tens of years to master. Thanks for watching food. curated. Happy Eating! For the full post, visit us at: http://www.foodcurated.com Or come say hi on Twitter, I'm @SkeeterNYC. | 21/7/11 | Gratuit | Afficher sur iTunes |
| 20 | VideoFOOD CURATED: The Best Burger in New York City: The Brindle Room | Meet Chef Jeremy Spector of The Brindle Room in Manhattan's East Village, a cozy, charming, neighborhood restaurant that sears up quite possibly, the best tasting burger in New York City. Chef Jeremy walked me through the design of The Brindle Room burger, explaining in detail what makes them so sought after and so terribly addicting. For me, it's all about the meat. There's something special about the beef in this burger. You can taste it in every b**e, and feel the flavor develop with every chew. It's a quality that Jeremy likens to "a fine cheese or good wine". Truly, a burger for meat lovers. For the full post, come on over to our website: http://www.foodcurated.com Thanks for watching food. curated.! I'm @SkeeterNYC on Twitter. Happy Eating! | 7/7/11 | Gratuit | Afficher sur iTunes |
| 21 | VideoFOOD CURATED: Everything That Matters In A Single Scoop of Ice Cream: The Bent Spoon | Meet Gab Carbon & Matt Errico, the founders of The Bent Spoon, a locally-loved, artisan, small-batch ice cream shop in Princeton, New Jersey. Gab & Matt both grew up in The Garden State; learning at a very young age, through their food loving Italian-American families, how to cook and appreciate the special terroir of New Jersey. For them, eating was a way of understanding and honoring a “taste of place”, a way of enjoying the specific food of an area – a philosophy that stayed with them when they met and discovered their mutual love of ice cream and started experimenting with local ice cream flavors in their kitchen. And, after their flavor inventions became too good to be just a hobby, they decided to open The Bent Spoon – becoming one of the first ice cream shops in the NYC area to really source locally and introduce their customers to novel and interesting flavors that really celebrated New Jersey. For the full post, visit: http://www.foodcurated.com And please connect with us on Twitter: @SkeeterNYC | 25/6/11 | Gratuit | Afficher sur iTunes |
| 22 | VideoFOOD CURATED: The Heart & Soul of Korea in a Jar: Arirang Kimchi | "Arirang Kimchi, for 30 years, has been in Korean Markets in the East Coast area. I decided to make it my responsibility to make the brand known to non-Koreans." - Vicky Oh Meet Kyung Oh/Co-Founder and, her daughter, Vicky Oh/General Manager of Arirang Kimchi, an artisan kimchi company located in Englewood, New Jersey. "Arirang", it was explained, is a Korean word with no direct meaning; but for Koreans, like Kyung and Vicky, it's a word that stands for soul: Korean soul. And Arirang Kimchi certainly has soul, more soul and more passion in a jar than I expected. For the full story, visit: http://www.foodcurated.com Thanks for watching food. curated. Happy Eating! You can connect with me on Twitter: @SkeeterNYC | 17/6/11 | Gratuit | Afficher sur iTunes |
| 23 | VideoFOOD CURATED: First Prize Pies | Meet Allison Kave, the owner and chief pie baker for First Prize Pies, an artisan pie company based in New York City. Thanks for watching food. curated. For the full post, please visit: http://www.foodcurated.com . We're @SkeeterNYC on Twitter. Stop by and say hello. | 31/5/11 | Gratuit | Afficher sur iTunes |
| 24 | VideoFOOD CURATED: This Condiment Will Change Your Life: Mike’s Hot Honey | “It’s always been my dream to become a condiment man, and I feel like I’m taking the steps necessary, at this point, to reach that goal.” Meet Michael Kurtz, the founder and completely obsessed “condiment man” behind Mike’s Hot Honey , a small-batch spicy pepper infused honey company based in Long Island City, Queens . Mike loves condiments. He collects them like a little kid would collect baseball cards. It’s a love that grew out of his passion for hot sauces growing up; a love that expanded to other bottled and jarred goods as he was exposed to greater cuisines and food markets here in New York City.Now, not all collectors like to become the maker of things they like to collect. But, Mike always had a passion for food. He’s not a trained chef, but works confidently around a kitchen; and for many years, he tried to develop his own special condiment to take to market. But nothing, and I mean nothing, really inspired him until he had his first taste of spicy pepper infused honey in Brazil in 2003.So, come watch Mike’s story and see for yourself why these little squeeze bottles of red-hued honey are full of surprises and secrets worth trying over and over, and again and again and again. ; Go to http://www.foodcurated.com for the full post! Thanks for watching. I'm @SkeeterNYC on twitter. | 25/5/11 | Gratuit | Afficher sur iTunes |
| 25 | VideoFOOD CURATED Amuse Bouche: Mike Kurtz Names His "Mount Rushmore" of Condiments | Mike Kurtz, the condiment lover and founder of Mike's Hot Honey lists his "Mount Rushmore" of ; all-time favorite condiments. | 18/5/11 | Gratuit | Afficher sur iTunes |
| 26 | VideoFOOD CURATED: Amuse Bouche: The Art of Beef Jerky Innuendo | Jerky innuendo? Why, whatever are you talking about??According to SlantShack Jerky, it's just normal speak at this point... Enjoy another laugh. It's on me. Thanks for watching food. curated. ! Watch SlantShack Jerky's full artisan food story here . And please feel free to leave your best jerky innuendos in the comments section. I dare you. | 11/5/11 | Gratuit | Afficher sur iTunes |
| 27 | VideoFOOD CURATED: It's About Time You Meet Your Soul Meat... SlantShack Jerky | Meet Joshua Kace, the president and founder of SlantShack Jerky, a high-end artisan beef jerky company based in Jersey City, New Jersey. Josh loves a good beef jerky. In fact, he loves beef jerky more than anyone I’ve ever met. Ever. His obsession started at age 6. He was on a road trip to visit the National Parks out West when his parents pulled over to a gas station and handed him his first taste of delicious beef jerky. It’s a very clear memory for him, a memory that changed his life; and ever since then, all he’s had on his mind was jerky, jerky, and more delicious beef jerky. Which is why, I believe, you and I can trust his jerky tastes. I mean, when you’ve been eating dried meat for over two decades, you better believe that person knows what a good jerky tastes, looks and feels like. SlantShack Jerky is, currently, my favorite beef jerky. In fact, I crave it. I do. And I never used to crave chewy, dehydrated meat until now. I like it because so much happens when you eat it – a journey Josh calls “The Flavor Train”, one of many “breakthroughs” that happened at the SlantShack Labs. (Come see the full story on http://www.foodcurated.com) | 8/5/11 | Gratuit | Afficher sur iTunes |
| 28 | VideoFOOD CURATED: Amuse Bouche: Cows Don't Just Come With Milk | A missed moment that didn't make our Lucy's Whey video . I thought it was important to include since cheesemongers and cheesemakers get asked this question all the time. Thanks for watching food. curated.! You can find the video about Lucy's Whey and more food stories here: http://www.foodcurated.com. And follow us on Twitter: @SkeeterNYC | 4/5/11 | Gratuit | Afficher sur iTunes |
| 29 | VideoFOOD CURATED: Lucy's Whey: Lucy’s Whey: Sourcing Exceptional Cheese with an All-American Cheese Shop | Meet Amy Thompson, the head cheesemonger at Lucy’s Whey, a small, charming little cheese shop tucked into New York City’s Chelsea Market and on North Main Street in East Hampton, Long Island. Lucy’s Whey is pretty focused when it comes to cheese. At their counters, you won’t find cheese that crosses the continents with obscure names from far-away places; instead, you’ll find a special, curated selection of cheeses made from our own homeland: America. Amy and owner, Lucy Kazickas, stock their cheese cases with only local American cheese, cheese they believe in, cheese they want their customers to appreciate as much as they do a good Italian Piave or a French Camembert. To them, local, artisan and farmstead cheeses can be as satisfying and as unique in flavor as any imported cheese – if curated correctly, of course. And, the curation of cheese, well, let’s just call it their specialty. For the full story, please visit http://www.foodcurated.com | 1/5/11 | Gratuit | Afficher sur iTunes |
| 30 | VideoFOOD CURATED: Danny Macaroons: There's No Such Thing as Boring Coconut Macaroons Anymore | Meet Dan Cohen, the founder and baker behind Danny Macaroons, an artisan macaroon company based in Spanish Harlem, NYC. Dan, or “Danny Macaroons” if you’d like to call him (he’ll answer to both), first started baking macaroons 10 years ago. During a trip home from college to celebrate Passover, he asked his mom why they never had macaroons for the holiday. And she said, “Well, if you want them, you can make them.” So, instead of stomping off like I would, he actually made them. And he not only made them, but he got really good at it too. Dan tested recipe after recipe, anything he could find online, tweaking ingredients and details until he came up with, what he believes to be, the best coconut macaroon you’ll ever have. (And certainly the best I’ve ever had, hands down. His salted caramel is out-of-this-world good.) Dan credits his creation to the texture of his coconut macaroons: they’re crunchy on the outside, yet moist and almost “fudgy” in the middle – a totally different and satisfying experience unlike most macaroons you might be used to eating. Visit http://www.foodcurated.com for the full story. Happy eating! | 20/4/11 | Gratuit | Afficher sur iTunes |
| 31 | VideoFOOD CURATED: Urban Spring Foraging (Part 2): Wild Greens Pesto Recipe w/Leda Meredith | So, you've watched Part 1 and learned how to locate edible greens in the urban wild. Now let Leda Meredith show you how to make an easy Wild Greens Pesto recipe with your foraged goods. Thanks for watching food. curated.! Happy Eating! | 16/4/11 | Gratuit | Afficher sur iTunes |
| 32 | VideoFOOD CURATED: Urban Spring Foraging (Part 1): Harvesting Wild Greens w/Leda Meredith | Meet Leda Meredith, author of The Locavore’s Handbook and one of New York City’s most well-known urban foragers. We visited Prospect Park in Brooklyn to see what wild crops were available to add a spritz of early-spring into her locally-farmed storage vegetables the farmers are still selling from last fall. Needless to say, even in the freezing cold, we found more than enough foraged goods out there for just the two of us... Urban foraging is a fun way to get to know the wild and edible vegetation that line our urban parks and green spaces. You can take classes from Leda throughout the year where she can train you in plant identification and cooking techniques. All in all, it’s a hands-on way to explore your city parks with, what I like to call, “survival skills”. But, seriously, once you’re in the know, it certainly makes you more aware when taking a stroll; wild goodies will seem always just an arm’s length away or a quick detour off the beaten path. So, come see the video and take in what we found! Don’t forget to stop by for Part II, later this week, where I’ll show you exactly what Leda and I cooked up with her wild greens harvest. Read the full post on http://www.foodcurated.com Happy eating! | 16/4/11 | Gratuit | Afficher sur iTunes |
| 33 | VideoFOOD CURATED: The Good Slaughter: A Meat Cutter Shares His Processing Floor | “My hope is that my children will have the same passion for this as I do…” Meet Larry Althiser, the owner and head meat cutter for Larry’s Custom Meats in Hartwick, NY, a small farming community in the Northern Catskills. Larry takes pride in his slaughterhouse. He’s been butchering and processing animals for over 30 years, learning through hard work his philosophy on the right way to slaughter animals so we can eat. I spent two days upstate with Larry at his brand new processing plant to learn firsthand how animals become food – a rare opportunity to tell the story of transparency in the meat industry. Truth be told, I was very, very anxious going into this shoot. The night before, I tossed and turned in my bed, restless for hours. I just wasn’t sure if I was ready to see the whole process, to film what I’d been shy to film for years. But, I had to do it. It’s a story I wanted to tell, a good story about a proud butcher open to teaching his trade, and a story I felt compelled to share with many others, like me, who didn’t want to be disconnected to their food any longer. Visit: foodcurated.com for the FULL post. Thanks for watching! | 7/4/11 | Gratuit | Afficher sur iTunes |
| 34 | VideoFOOD CURATED: CADE: Building Slaughterhouses to Feed the Demand for Grass-fed Meat | Meet Chris Harmon, a local farmer and the Executive Director of CADE, The Center for Agricultural Development & Entrepreneurship. CADE is a non-profit organization working to help build the necessary infrastructure and local food systems so that farmers can survive and thrive in upstate New York. I met with Chris to talk about the future of farming in my home state, and how they see new opportunities with the grass-fed movement.More and more people are interested in knowing where their food comes from. And with in high demand along the East Coast, many farmers are looking towards repurposing their unused dairy land to raise animals. But to feed this demand, farmers need more local . And right now, there arent nearly enough of them. Therefore, building more meat processing plants is a necessary step to help revitalize a dying farming industry upstate, a step that is using all its resources to grow.This is Part 1 of a 2 part series on artisan slaughterhouses. Stay tuned for the next episode where food. curated. where I'll take you through the artisan slaughter process, step by step, to tell the story of transparency. Thanks for watching ! Happy Eating! | 5/4/11 | Gratuit | Afficher sur iTunes |
| 35 | VideoFOOD CURATED: DOUGH Donuts: A Far Cry From The Old Fashioned | "If you're happy, the donuts are happy..." Meet Fany Gerson, the 2011 James Beard nominated cookbook author and donut mastermind behind DOUGH , an innovative, never-a-few-hours-old artisan donut shop in Clinton Hill, Brooklyn . Fany was kind enough to give me a personal tour of DOUGH's back kitchen last week to mingle with the donut makers. And you'll not believe your eyes with the donuts you'll see...For the full post, visit: http://www.foodcurated.com Thanks for watching food. curated. Happy Eating! | 27/3/11 | Gratuit | Afficher sur iTunes |
| 36 | VideoFOOD CURATED: EAT THIS - Rye's Hot Smoked Sturgeon Salad w/Caviar | Meet Executive Chef Cal Elliott from Rye Restaurant in Williamsburg, Brooklyn. When shopping around for seafood, I don’t think most of us put sturgeon at the top of our dinner list, but we should. It’s a meaty, not too oily, white fleshed fish that holds up to many cooking methods. And it’s one of Chef Elliott’s favorite fish to prepare.At Rye , the chef has a 4-day process for his sturgeon. ; He cures it, smokes it, then slices it thin to pile into his popular smoked sturgeon salad dish. This salad has everything you want in a salad. Great layers upon layers of texture, hot/cold elements, and a complexity that satisfies, instead of overwhelms. From the quail egg yolk that runs into the greens, to the crispy warm bacon, to the salty-sweet smoked sturgeon, to the break-with-your-tongue final layer of potatoes and caramelized onions, to the final dollop of sturgeon caviar. This dish is a must. And I hope it gets you interested in not only eating more farmed sturgeon, but cooking it at home as well.Thanks for watching food. curated. Happy Eating! | 27/3/11 | Gratuit | Afficher sur iTunes |
| 37 | VideoFOOD CURATED: Ovenly: Giving Crappy Bar Snacks a Flavor Makeover | �So our passions totally melded because we both forever since we were in college wanted to run a food company, and we just needed to find the right person�� Meet Agatha Kulaga and Erin Patinkin the beer-n-drink loving young ladies behind Ovenly , a creative kitchen in Greenpoint, Brooklyn specializing in bar snacks and desserts. So, they tell me, it was love at first taste. The baking-duo met at a book club potluck 2-years ago and decided, right then and there, to start a food company. Seriously, just like that! They would meet up at bars and pubs in their local neighborhoods to go over recipes and new ideas, when one fateful crappy bar snack night a light bulb went off in both their heads. See the video.Thanks for watching food. curated. Happy eating! Visit http://www.foodcurated.com for the full story... | 10/3/11 | Gratuit | Afficher sur iTunes |
| 38 | VideoFOOD CURATED: SEE INSIDE - Bruce Cost's Fresh Ginger Ginger Ale Factory | Meet Bruce Cost , the founder of Fresh Ginger Ginger Ale by Bruce Cost , an unfiltered, pure cane sugar ginger ale made in Brooklyn, NY . I started seeing this product pop-up in my local artisan food shops last summer. Being a big ginger ale fan, I was curious to try this interesting looking chunky version of what I’m normally used to. Holding the clear bottle, you can see chopped up pieces of real ginger settled at the bottom. I was intrigued (Bruce calls this his main selling point). Turn it upside down and the ginger pieces launch into soda space, giving you this drink that is just unlike any ginger ale experience I’ve ever had. I’ll be honest, I wasn’t sure if I’d like it. But I did. I really liked it. It gave my ginger ale a third dimension – something to chew on. And, it was just so…ginger-y. The ginger ale flavor was far more pronounced than in any ginger drink, ginger beer, ginger cocktail I’ve had. And now, I drink the stuff all the time!So, of course, I had to go see the operation for myself, meet the maker and discover how fresh ginger ale gets made. Enjoy this short video tour inside Bruce Cost’s Fresh Ginger Ginger Ale factory in East Williamsburg. | 7/3/11 | Gratuit | Afficher sur iTunes |
| 39 | VideoFOOD CURATED: Taylor Shellfish: An Inside Look at an Oyster Legend | Last week, my friend Nelly Wu of W&T Seafood called to tell me some sad news. Justin Taylor , the patriarch, humble farmer and founder of Taylor Shellfish Farms , had passed away. She called to find out if the family could share some of the footage we captured of him during our trip out West last year to document sustainable oyster and shellfish farming. ; Mr. Taylor was 89-years-old when I interviewed him at his headquarters in Shelton, Washington. He had a rare energy. A true presence, albeit gentle. As if he’d seen and done it all, carrying his wisdom and life experience so effortlessly in our conversation. Anyhow, I wanted to share some of these moments with him during our interview, and show you a little bit about the great shellfish company he built…So enjoy this behind-the-scenes peek into Taylor Shellfish Farm ‘s oyster plant where tens of millions of oysters are prepared for market every year. See the shucking process, the grading and the inspecting that takes place to make sure good, healthy sustainable oysters make it to your plate every time. This is what Justin Taylor, more than anything, wanted to be remembered for: a good family run business, focused on quality, that he could be proud of. | 2/3/11 | Gratuit | Afficher sur iTunes |
| 40 | VideoFOOD CURATED: The King of Ricotta: Salvatore Bklyn | How do YOU say ricotta? Meet Betsy Devine and Rachel Mark Devine, the co-founders, partners and cheesemakers behind Salvatore Bklyn, an artisan ricotta company in Brooklyn, NY. No, they are not Italian, but the Italian way of life, of eating and drinking and enjoying food and wine is what they embrace most in life. So much so, that three years ago, they launched Salvatore Bklyn to bring their version of whole milk, lemon infused, rich ricotta cheese to the masses, and preserve a legacy of urban cheesemaking that is dying off here in New York City.So enjoy this sneak peek into the Betsy & Rachel�s new production facility. You�ll see how they make the cheese and hear why their version of ricotta is not the norm. In fact, to many, it�s far better�To purchase Salvatore Bklyn�s plain or smoked ricotta, you can visit The Brooklyn Flea on weekends and meet the cheesemakers in person, or find them in one of many artisan food shops in Brooklyn & Manhattan.Thanks for watching food. curated. Happy Eating! | 25/2/11 | Gratuit | Afficher sur iTunes |
| 41 | VideoFOOD CURATED: Farming Bison to Build Back a True American Breed | Meet Ed Tuccio, a bison farmer on North Quarter Farm in Riverhead, Long Island. | 20/2/11 | Gratuit | Afficher sur iTunes |
| 42 | VideoFOOD CURATED: The Ham & Cheese w/Beer Mustard Sandwich at Eastern District | Beth Lewand , co-owner of Eastern District , a beer & cheese specialty shop in Greenpoint, Brooklyn throws down her best version of a ham & cheese sandwich using My Friend’s Mustard’s Whole Grain Jalapeno IPA Beer Mustard (as profiled in our previous food artisan video this week).Food is fun to watch, but even better to eat. So, enjoy this little video to inspire your sandwich making skills. And don’t forget to support your local food artisans, like mustard maker Anna Wolf To try the ham & cheese sandwich, you can visit Eastern District’s charming little shop on 1053 Manhattan Avenue . Their growing sandwich board is a big hit in the neighborhood as is their collection of specialty beers on shelves and on tap. Beth & Chris, the owners, will make you feel right at home and are always happy to help with suggestions.Thanks for watching food. curated. Happy Eating! | 20/2/11 | Gratuit | Afficher sur iTunes |
| 43 | VideoFOOD CURATED: P&H Soda Co: Refreshing All Natural Syrups for Soda Lovers | "Not only is it creating a really good beverage, but it's also helping the motion of people getting off the artificial stuff."Meet Anton Nocito, the founder and chef behind P&H Soda Co , an artisan soda syrup company in Brooklyn, NY. Anton�s love affair with soda didn�t start with Coca-cola, unlike most kids, his love affair started at actual traditional soda fountains in the New York area, where his father and grandfather would take him on occasion for �a treat�. (Back then, sodas were treats.) These nostalgic memories stayed with him, until 2009 when he actually started doing something about it. Being a trained chef who�s worked in many renowned NYC kitchens, Anton began a quest to create a line of soda syrups that were a modern take to the old soda fountain flavors he grew up on, and in January 2010, he launched P&H Soda Co .For the full post, visit: http://www.foodcurated.com | 15/2/11 | Gratuit | Afficher sur iTunes |
| 44 | VideoFOOD CURATED: My Friend's Mustard - A Whole Grain Beer Mustard Worth Spreading | "My face is in people's fridges that I don't know. I think that's kinda cool." Meet Anna Wolf, the Founder & Owner behind My Friend's Mustard , an artisan beer mustard crafted in Greenpoint, Brooklyn. Anna, a "mostly self-taught" cook claims that her mustard idea was never really planned. After quitting her job in advertising, she found herself cooking more and more, and on a whim one day decided to play with a recipe for whole grain beer mustard. The end result turned out so good, she started to share it with friends, then friends of friends, tweaking the recipe along the way until it was perfect. Through the encouragement of a close pal, she decided to turn her hobby into a small artisan food business, and in August 2010 Anna introduced her spicy handmade whole grain mustard to artisan shops and restaurants in Manhattan and Brooklyn. So take a peek into My Friend's Mustard's production process and kitchen. And hear what Anna has to say about the magic of beer and mustard. For more info, please visit my food. curated. website... http://www.foodcurated.com | 8/2/11 | Gratuit | Afficher sur iTunes |
| 45 | VideoFOOD CURATED: Farming Siberian Sturgeon For More Than Just Caviar | "Our caviar has held up very well against the competition, I'll say that..."Meet Jim Michaels, the Program Manager of Mote Marine Laboratory's Siberian Sturgeon Program in Sarasota, FL. Jim has been working for over a decade on an eco-friendly and sustainable solution for growing farm-raised sturgeon in the United States. A solution to meet the growing demand for caviar around the world, and one that will help take pressure off over-fishing endangered wild stocks in the Caspian Sea. But, the aquaculture technology Mote Marine is developing also serves a greater purpose. As Jim will tell you, it's not just for the caviar... Thanks for watching food. curated. For the full story, visit: http://www.foodcurated.com | 2/2/11 | Gratuit | Afficher sur iTunes |
| 46 | VideoFOOD CURATED: Making Artisan Tofu: Hodo Soy Beanery | "I think a lot of Asian restaurants actually cook with not the best quality tofu. The reason for that is, people don't understand tofu and therefore are not willing to pay the premium for it." Meet Minh Tsai, the founder & tofu master behind Hodo Soy Beanery in Oakland, California. Minh is a self-titled "Tofu Ambassador", a man on a mission to re-educate Americans on the taste and texture of real, authentic, traditional tofu from Asia - not the chalky, tasteless stuff many of us are accustomed to (people like myself). For the full story, visit: http://www.foodcurated.com | 11/1/11 | Gratuit | Afficher sur iTunes |
| 47 | VideoThe Next Big Small Brand: Loren Brill of Sweet Loren's | Meet Loren Brill, the Founder/Visionary behind Sweet Loren's cookie dough and brownie dough company... For more info visit: http://www.foodcurated.com | 2/1/11 | Gratuit | Afficher sur iTunes |
| 48 | VideoThe Next Big Small Brand: Liz Gutman & Jen King of Liddabit Sweets | Meet Liz Gutman and Jen King, the Chefs/Founders of Liddabit Sweets a small-batch artisan candy company in Brooklyn, NY... For more story info, see the full post on: http://www.foodcurated.com | 2/1/11 | Gratuit | Afficher sur iTunes |
| 49 | VideoThe Next Big Small Brand: La New Yorkina | Meet Fany Gerson, the Chef/Founder behind La New Yorkina a small-batch Mexican ice pop business in New York city... For more story info, see the full post on: http://www.foodcurated.com | 2/1/11 | Gratuit | Afficher sur iTunes |
| 50 | VideoThe Next Big Small Brand: Scott Bridi of Brooklyn Cured | Meet Scott Bridi, the Founder/Chef behind Brooklyn Cured a artisan charcuterie business based in Brooklyn, New York... For more story info, see the full post on: http://www.foodcurated.com | 2/1/11 | Gratuit | Afficher sur iTunes |
| 51 | VideoThe Next Big Small Brand: Nirmala Gupta of Bombay Emerald Chutney Co. | Meet Nirmala Gupta, the founder of Bombay Emerald Chutney Company, a small batch North Indian-style chutney business based in Mamaroneck, NY. When a customer buys one of her spicy gourmet chutneys they are getting more than just a jar of food... For the full story, visit: http://www.foodcurated.com | 2/1/11 | Gratuit | Afficher sur iTunes |
| 52 | VideoFOOD CURATED: Keeping Afloat: Why Supporting Small, Local Commercial Fishermen is Important | Meet Phil Karlin, the founder and commercial fisherman behind PE & DD Seafood in Riverhead, Long Island. Phil’s passion is fishing. A passion you can only really understand if you’ve spent as much time on the water as he has. I met up with Phil a couple weeks ago to learn all about small, family-owned commercial fishing operations in the New York area. For 7 hours, I watched as Phil and his grandson Carl dragged for fish in the Long Island Sound. It’s a lot of manual labor for a 2-man operation…a lot of nets, gear, fish sorting, fish gutting and fish packing while exposing yourself to whatever elements Mother Nature decides to bring for the day. Luckily, I had 60-degree weather, a light breeze, and sunshine (in early December no less!!). PE & DD Seafood is one of a handful of local seafood companies that sell their catch to customers at the NYC Greenmarkets, supplying a variety of fin fish, lobsters, shellfish and conch. By supporting local fishermen, you can help keep these hard-working, small family-run fishing businesses alive; in addition, you are also supporting a form or fishing that Phil believes does minimal damage to the environment. So I hope you enjoy this intimate peek into the life of Phil Karlin. It’s fascinating to see how fish are harvested on these small boats and the types of seafood coming into season. Thanks for watching food. curated. Happy Eating! | 15/12/10 | Gratuit | Afficher sur iTunes |
| 53 | VideoFOOD CURATED: A Lesson on Playing w/your Food w/Artist Carl Warner | Meet Carl Warner, the photographer and artist behind Foodscapes - a self-taught, awe-inspiring art form constructed entirely out of food. When Carl looks at food he see possibilities. To him, broccoli are miniature trees that can create vast forests of connected treetops. To him, Italian parmesan cheese wheels are rugged, plunging cliffs. To him, smoked salmon is the lapping water at sunset reflecting the blazing colors of the sky. In a sense, he's just a big kid playing with his food, a man making "glorified flower arrangements". Yet, he's more than that. He's an artist. An artist that makes you think about food and interact with food on a different level, on a level that captures our fondness for illusions and brain teasers and fairy tales all at once. To find out more, visit the full post on my website: http://www.foodcurated.com | 29/11/10 | Gratuit | Afficher sur iTunes |
| 54 | VideoFOOD CURATED: How to Sous-Vide Mangalitsa Pork | Now that you've learned all about how Mangalitsa's are raised in my last video on Mosefund Farm, it's time to learn how to prepare it.When cooking with Mangalitsa pork, you must choose methods that celebrate and preserve the juiciness of the pork fat - applying minimal heat over a longer period of time so that fat stays intact. Executive Chef Daniel Angerer of Klee Brasserie in NYC shows how easy it is to properly sous-vide and pair the pig with bright seasonal vegetables to cut through the richness of the fat.If you don't have specialty sous-vide equipment, Chef Angerer says you can apply the same methods/seasoning/timing with the meat & ziploc bag using a pot of water in the oven set at 180 degrees (the temperature at which fat does not melt).Hope you try and cook Mangalitsa pork for the first time! The fat alone is worth it. Thanks for watching food. curated. Happy Eating! | 15/11/10 | Gratuit | Afficher sur iTunes |
| 55 | VideoEAT THIS: The Dancing Egg Dish at M.Wells Diner | Truly one of the coolest dishes I've ever seen. A pillowy, light egg souffle releasing so much steam that the finely shaved bonita flakes have no other choice than to dance. And dance they did... You gotta love the playfulness of this Korean inspired dish. And only one of the novel dishes I ate at the cozy, friendly, step back into time M. Wells Diner in Long Island City this week. This was a small non-to-filling dish. A celebration of egg. And the bonita flakes added the perfect salty texture to the fluffy eggness. Hope it's available when you go! | 12/11/10 | Gratuit | Afficher sur iTunes |
| 56 | VideoFOOD CURATED: The Kobe Beef of Pork: Mosefund Farm's Mangalitsa Pigs | Only 1000 of these heritage breed pigs are now being raised in the United States... Meet the kobe beef of pork, the prized Mangalitsa pigs from Mosefund Farm in Branchville, New Jersey. To read the whole story, please visit my fun food site: foodcurated.com | 11/11/10 | Gratuit | Afficher sur iTunes |
| 57 | VideoFOOD CURATED: Robicelli's: Making Every Dessert Known to Man in Cupcake Form | If you're looking for a red velvet cupcake, whatever you do, don't look here... Meet Matt & Allison Robicelli, the young husband and wife chef team behind Robicelli's Cupcakes in New York City. They got into cupcakes over a year ago because of what Allison calls "fate", a random series of fortunate events that transformed their local gourmet Brooklyn food shop into a kitchen for cupcakes, or, a.k.a. "mini artisanal gorgeous desserts"... Allison & Matt fell in love over their mutual obsession for homemade recipes, cookbooks and love of food, a passion that truly shows through in their inventive and original cupcake recipes. All in all, they are on a quest to bring happiness to the sweet tooth masses by making every dessert imaginable in a tasty, affordable, cupcake form. "Because everyone deserves to eat good food". And lucky for us, they put good food in individual-sized cakes and top it with rich, "ethereal" buttercream. A perfect reason to have dessert every day of the week... Thanks for watching food. curated. Happy Eating!! You can follow Robicelli's online at: http://www.robicellis.com | 3/11/10 | Gratuit | Afficher sur iTunes |
| 58 | VideoFOOD CURATED: The Makings of a Good Fishmonger: The Lobster Place Seafood Market | “Over time, you develop relationships as a valued partner of the folks you buy fish from, and there are no short cuts to that…” Meet Ian MacGregor, President & Chief Fishmonger of The Lobster Place in New York City. Ian took over his family’s seafood business 8 years ago, growing the modest mom & pop seafood shop into a thriving and respected wholesale/retail fish business. The catch he secures everyday for his loyal customers and chefs is as premium as seafood products get, and he credits that completely to the relationships he’s established with seafood suppliers all over the world – relationships that began in 1974 when his mom and dad started selling seafood in the city. So enjoy my behind-the-scenes peek into what makes The Lobster Place tick. I’ll take you inside their Hunt’s Point facility in The Bronx to see their wholesale operation during the wee hours of the morning before restaurant deliveries, and get up close with the fishmongers at their store in Chelsea Market. Seafood doesn’t get any fresher unless you’re catching it yourself… Thanks for watching food. curated. Happy Eating! | 26/10/10 | Gratuit | Afficher sur iTunes |
| 59 | VideoFOOD CURATED: Renaissance Sausage | Meet Dan Semko the founder & head sausage maker of Renaissance Sausage, a locally sourced and organic artisan sausage truck in Philadelphia, Pennsylvania. Hundreds and hundreds of handmade pork, lamb, beef, vegetarian & chicken sausages are grilled up on site at this food truck newcomer to Philly. The sausages come out hot, plump, ooooozing with fat drippings and dressed with ingredients only a fine sandwich maker would concoct. According to Dan, Renaissance Sausage is dedicated to showcasing the variety of local meats and organic produce grown in the surrounding Lancaster farm region - the main reason their sausages taste a cut above other sausage vendors.I hope you made the drive out to Philly to enjoy Dan's passion for sausage making. His gourmet takes on sausage combinations will delight and often surprise you, leaving you licking your lips for more. And the best part is that the sausage sandwich menu is always changing with the seasons...For more info, please visit: http://www.renaissancesausage.comThanks for watching food. curated.! Happy eating!Follow my food obsessions on twitter: @SkeeterNYC | 12/10/10 | Gratuit | Afficher sur iTunes |
| 60 | VideoVENDY AWARDS: Honest Tom's Taco Shop: Real Flavors From the Farm to Your Taco | The new generation of street food truck is gaining popularity in Philly. Meet Honest Tom's Taco Shop, a psychedelic, day-of-the-dead lean mean taco machine on four wheels. Run and founded by Tom McCusker who wanted an excuse to bring his love for breakfast tacos to the masses.Honest Tom's Taco Shop was selected to represent Philly Street Food at the 2010 Vendy Awards in New York City. Find out more at http://streetvendor.org/vendys or come to Philly and see for yourself why they have every reason to brag about their food: http://www.visitphilly.com/Or go ahead and "like" them on Facebook:http://www.facebook.com/pages/Philadelphia-PA/Honest-Toms-Taco-Shop/88341692048Happy Eating! food. curated. | 21/9/10 | Gratuit | Afficher sur iTunes |
| 61 | VideoVENDY AWARDS: Denise's Soul Food Truck: Where the Caribbean Meets the Deep South | Hands down known as one of the best food trucks in Philly. Meet Denise's Soul Food Truck where soul food is done a little differently, skillfully blending Haitian flavors and spices with familiar recipes from the Deep South.Denise's Soul Food Truck was selected to represent Philly Street Food at the 2010 Vendy Awards in New York City. Find out more at http://streetvendor.org/vendys or come to Philly and see for yourself why they have every reason to brag about their food: http://www.visitphilly.com/Happy Eating! food. curated. | 21/9/10 | Gratuit | Afficher sur iTunes |
| 62 | VideoFOOD CURATED: Why Grass Fed Meat is Better: The Story of Spring Lake Farm | Spring Lake Farm: Inspiring the Grass Fed Movement in Upstate NY “It’s like a third world country in Upstate New York… I’m a farmer and I want to farm and I do really believe that this grass fed beef is a great hope for New York State.” Meet Farmer Ingimundur Kjarval and Ulla Kjarval of Spring Lake Farm in the western Catskills. They are passionate about pasture-raised animals. So passionate, that in a time when many upstate farms are facing foreclosures, they are expanding. To them, grass fed meat just has a “beefy” “distinctive” and “pleasant” taste to it – a taste you can’t get from factory farmed meat you buy in the supermarket – a taste they are sure New York diners and chefs will want to seek out. Spring Lake Farm wants to serve as an inspiration for what the future of sustainable agriculture could look like for New York State. And with demand growing locally for grass fed animals, they believe the millions of acres of unused land in their area would make perfect land for farmers to raise their own grass fed beef and pork. If you would like to try any of the beef, lamb or pork raised on Spring Lake Farm, you can find them on http://www.springlakefarmny.com | 15/9/10 | Gratuit | Afficher sur iTunes |
| 63 | VideoFOOD CURATED: How Sustainable Mussels are Farmed in the Pacific Northwest | “On an acre-for-acre basis, mussel rafts produce hundreds of times more edible food than cattle ranching, making mussel farming a leader in food production.” – Taylor Shellfish Farms This summer, I spent some time with Gordon King, a sustainable mussel farmer from Totten Inlet in South Puget Sound. Now, besides looking like a more muscular version of Sean Connery, he was charming, engaging and really really passionate about his mussel crop. Over a million pounds of hatchery-raised Mediterranean mussels are grown via suspension culture every year under his supervision – harvesting up to 25,000 lbs per week and shipped locally along the West Coast and to Chicago and New York. From July to early fall, the mussels are the fattest. In fact, they say this species of mussel, compared to blue mussels or New Zealand green-lipped mussels, is sought after by chefs for its high meat content. And after you see the video, you’ll also understand from the surroundings why their flavor is always fresh. So seek them out now! In New York, these specific Mediterranean mussels can be found on the menus at Marea, BLT Prime, Celeste and Convivo. And if you want to know how to get your hands on them yourself, you can contact W&T Seafood locally in New York or Taylor Shellfish Farms out West. | 2/9/10 | Gratuit | Afficher sur iTunes |
| 64 | VideoFOOD CURATED: The Red Hook Food Vendors: NYC's Best Latin Street Food | Deep in Brooklyn, there is a special place where people gather with friends and family to enjoy the authentic flavors of Latin cuisine, where food tastes like home, and where recipes have been passed down for generations. This place is called The Red Hook Ball Fields, where a collection of Mexican, Central and South American street food vendors that have been lining the soccer park for decades, sharing a piece of their heritage with all that come to dine there on weekends.It’s a casual affair filled with many moments of indecision, as the variety of food is overwhelming and the smells from the food trucks tempt you in multiple directions. Some of the best Latin cuisine in all of NYC can be found here. And I spent a day at the ballfields to find out what makes the Red Hook Food Vendors so special.Happy eating! Thanks for watching food. curated.**This video was filmed in association with Food Films America and premiered at The 2010 NYC Food Film Festival!** | 3/8/10 | Gratuit | Afficher sur iTunes |
| 65 | VideoFOOD CURATED: NYC's Newest & Biggest Rooftop Farm: The Brooklyn Grange | It’s summer harvest season up on NYC’s newest and biggest rooftop farm! If you haven’t been, and I know most of you haven’t, you need to see The Brooklyn Grange. I visited a few days ago to see what Farmer Ben Flanner was growing for the summer, and I was quite impressed with the progress he’s made in such a short amount of time. His 40,000 square foot farm (just under an acre) was lush with greens, cabbage, tomato plants, corn crops, carrots, swiss chard, various herbs and root vegetables. I seriously didn’t think the farm would look as finished or as polished as it did when I set foot, especially since they only began planting in late May. But, it did. The plants looked happy and tasted great, further proving the case for more NYC rooftop farms. Watch the video and see for yourself. Plants like rooftops…or it seems that way to me! | 12/7/10 | Gratuit | Afficher sur iTunes |
| 66 | VideoFOOD CURATED: Don't Judge a Clam by Its Cover: Geoduck | Take a peek behind the scenes of geoduck farming. Geoduck (pronounced gooey-duck). Why aren’t more Americans eating geoduck? They are native shellfish to the Pacific Northwest and grown by the millions of pounds in the same waters as oysters. So, why are they so difficult to find in most seafood markets? And why haven’t most of my friends tried it? Is it because they look strange and prehistoric? Or just intimidatingly over-sized? Maybe Asians know something we don’t. And maybe that’s why Taylor Shellfish’s sustainably farmed and harvested geoduck crop goes 50% to overseas Asian markets and 50% to domestic Asian markets… Hmmm? Well, I hope you enjoy my video on Geoducks. I think the more you watch, the more curious you'll be about trying it yourself! | 2/7/10 | Gratuit | Afficher sur iTunes |
| 67 | VideoFOOD CURATED: The Brooklyn Flea Food Vendors | Yes, it's a little bit "hippy-dippy". Come meet the passionate crew of artisan food vendors hand picked for NYC's popular antiques & food market: The Brooklyn Flea; and find out from the founder, Eric Demby what makes eating at the flea so unique and special.If you love food, this is an absolute must. There's no place quite like it in New York. Everything is made to order and served to you by the food artisans themselves.Featuring seafood, sandwiches, meats, sweets, baked goods, pizza and desserts from:The Milk TruckCrop to Cup CoffeeLiddabit SweetsNunu ChocolatesWhismy & SpiceKumquat CupcakerySCRATCHbreadAsia DogThe Red Hook Lobster PoundPeople's PopsPizza MotoSoler Dominican PupusasThe Country Boy's Blue Marble Ice CreamEarly Bird GranolaMcClure's PicklesSalvatore Bklyn RicottaChoncho's TacosPorchettaThe Good ForkKors d'OeuvresHappy Eating! Follow my food obsessions on Twitter: @SkeeterNYC. More info on http://www.foodcurated.com! | 30/6/10 | Gratuit | Afficher sur iTunes |
| 68 | VideoFOOD CURATED: A Native NYer Makes the Case for West Coast Oysters | "It's all about the water quality..." Meet Nellie Wu, the oyster specialist and General Manager of W&T Seafood, a family-owned and operated seafood distribution company based in Brooklyn, New York. Nellie's company has been the link to connecting great NYC chefs and restaurants to West Coast shellfish farms, namely Taylor Shellfish Farms, for the past 25 years - supplying premiere oyster hubs like The Grand Central Oyster Bar with famed West Coast oysters like Totten Inlet Virginicas, Pacifics, Kumamotos, Fanny Bay Oysters, Kusshis, Olympias and European Flats. Nellie's passionate about West Coast oysters not only from a sustainability standpoint, but also from a taste standpoint. She firmly believes they are some of the best tasting oysters you can get in North America. And with the local food movement inspiring more NYers to eat locally, she just wants people to understand the need for supporting regionally grown food as well, especially ones with a good mission behind it.So, I hope you enjoy this piece on West Coast oysters with Nellie Wu, the first of many pieces on seafood and shellfish farming I'll be sharing ; this summer. | 23/6/10 | Gratuit | Afficher sur iTunes |
| 69 | VideoFOOD CURATED: An Eating Club for the Brave: The Gastronauts | Meet The Gastronauts, New York City's adventurous eating club founded by Curtiss Calleo and Ben Pauker, two very good friends with an appetite for the weird and bizarre cultural foods of the five boroughs.They started their eating club four years ago simply because their girlfriends didn't want to join them anymore on their food adventures. So, for fun, they decided to open up their dinners to other like-minded eaters, friends, strangers, anyone who was "game" for eating what most Americans won't. And what they discovered was that there were more people out there like them than they thought. Now, with over 50 club "meetings" under their belt from Staten Island to the far corners of the Bronx, they can only say that they still have so much more bizarre food to go.So enjoy this little story about The Gastronauts. I hope you find, like I did, that their mission goes so much further than finding weird stuff for you to eat, it's about enjoying the flavor of cultures, meeting new friends, and honoring animals from nose to tail.For more information on joining or to see past menus and photos, you can visit Ben & Curtiss online at: http://www.gastronauts.net/Happy eating! Thanks for watching food. curated. http://www.foodcurated.comby: Liza de Guia, @SkeeterNYC on Twitter | 18/6/10 | Gratuit | Afficher sur iTunes |
| 70 | VideoThe Secret to Surviving the Deli Business: Ben's Best Kosher Deli (food. curated.) | Food. Curated. and Edible Queens team up to bring you this intimate story about the beauty of tradition in food...classic Jewish delicatessen food.Meet Jay Parker, owner of Ben's Best Delicatessen, a 3rd generation deli owner in Rego Park, Queens - and one of the last remaining Kosher delis in the industry. Jay took over the family business from his father over 30 years ago knowing that the key to success was leaving his 100+ year old family recipes unchanged.Enjoy this feel-good peek into the life of a passionate deli operator. The food looks so good, you can almost taste the hot pastrami and corned beef being shaved off the meat slicer...Thanks for watching food. curated. More food video stories on our website: http://www.foodcurated.com. Or follow my food obsessions on Twitter: @SkeeterNYCAnd for a taste of Jay's family recipes, you can visit: http://www.bensbest.com. He airships across the country, but the best sandwiches and dishes are best eaten right in his deli. | 19/5/10 | Gratuit | Afficher sur iTunes |
| 71 | VideoThe Self-Taught Chocolatiers: NuNu Chocolates | "Because everybody likes chocolate..." Meet Justine Pringle and Andy Laird, co-founders and chocolatiers of NuNu Chocolates in Brooklyn, NY. What began as a just-for-fun idea turned into a successful small business all because they got too good at making chocolate to stop.Enjoy this peek into NuNu Chocolates' new Brooklyn headquarters and see for yourself where good food comes from.For more info, or to order online, visit: http://www.nunuchocolates.comThanks for watching food. curated. - http://www.foodcurated.comFollow my food obsessions on Twitter: @SkeeterNYC | 10/5/10 | Gratuit | Afficher sur iTunes |
| 72 | VideoIt's Never Too Late to Make Pizza: Paulie Gee's | “Life is not a dress rehearsal…”Meet Paulie Gee, the new owner and pizza maker of Paulie Gee’s pizzeria in Greenpoint, Brooklyn. I wanted to share Paulie’s story because I find it inspiring that at any moment in time you can make your dreams happen…even at the age of 56. For Paulie, making pizza is the perfect retirement plan, an achievement “beyond his wildest dreams” – and I hope you enjoy discovering why.To get your pizza-craving hands on Paulie Gee’s uber-delicious, secretly sauced brick-oven pie, you can visit his website or check out the full menu on my go-to pizza blog, Slice.My favorites off the menu:The Arugula Shmoogala: Italian tomatoes, baby arugula, olive oil, sea salt, shaved Parmigiano-ReggianoGreenpointer: fior di Latte, baby arugula, olive oil, fresh lemon juice, shaved Parmigiano-ReggianoDelboy: fior di latte, Italian tomatoes, soppressata picante, Parmigiano-ReggianoRegina: fior di latte, Italian tomatoes, Pecorino Romano, fresh basilKing Harry: fior di latte, Italian tomatoes, prosciutto di Parma, Pecorino Romano, fresh basilParma D’or: fior di latte, baby arugula, olive oil, fresh lemon juice, prosciutto di Parma, shaved Parmigiano-ReggianoHappy eating! And thanks for watching food. curated. | 26/4/10 | Gratuit | Afficher sur iTunes |
| 73 | VideoSamaki Smokehouse & The Art of Cold Smoked Salmon | Meet Simon Marrian, the president and owner of Samaki Smoked Fish in Port Jervis, NY. He’s a self-taught fish smoker who began selling cold-smoked fish to upscale safari lodges as a young man in Africa.I sought him out in Port Jervis because I know he understands there’s an art to smoking salmon. And I know this because I eat his product, a lot. To me, his smoked salmon tastes like no other salmon out there on the market, and what I learned is that it has a lot to do with their hands-on process. Unlike other smoked fish houses that use preservatives and fish coloring in their product, Simon’s philosophy is that you don’t need much to achieve a good thing, just a little brown sugar and salt for curing, oak smoke, a homemade brick kiln and a really, really fresh piece of fish.So enjoy this peek into a very special family-run fine smoked fish operation, and see for yourself where good food comes from. | 15/4/10 | Gratuit | Afficher sur iTunes |
| 74 | VideoThe James Beard House Invitation: A Texas Chef's Dream Come True | To cook in the kitchen of a legend is many a chef's dream...Follow this day-in-the-life story of what it's like to be invited to host a dinner at The James Beard House in New York City with Executive Chef James Holmes of Olivia Restaurant in Austin, Texas.Chef Holmes brings his Austin-style, farm-to-table, nose-to-tail eating to James Beard's kitchen to show us "Yankees" how Texans like to eat. It's an experience he and his staff couldn't be more proud of - the one goal that means the most...the invitation of a lifetime. | 7/4/10 | Gratuit | Afficher sur iTunes |
| 75 | VideoEarly Bird Granola: A Salty, Sweet Step Towards Mindful Eating | When supermarket granola just didn't have that savory, well-seasoned crunch, she decided to make her own..Meet Nekisia Davis, artisan granola maker & founder of Early Bird Granola in Brooklyn, New York. According to Nekisia, once she gets a food idea into her head she becomes obsessed, testing recipes for months until they are mastered, which is exactly what happened over a year ago when her friend urged her to make homemade granola. The task turned into an obsession - an obsession which led to a new, more wholesome recipe for granola, a recipe so good she decided to turn it into a business. And in Spring 2009, Nekisia began selling her granola at small artisan markets across NYC, promoting her philosophy about eating good, whole foods. Every bag of Early Bird Granola is handmade, hand-mixed and hand-packed with "salt, olive oil and love...it's all about the love." So come take a peek inside Nekisia's kitchen and see how small batch granola gets made. Enjoy! To purchase Nekisia's granola online or for more information, please visit: http://www.earlybirdfoods.com. Happy eating!Shot & Edited by Storyteller: Liza deGuiaFollow my food obsessions on Twitter: @SkeeterNYCThanks for watching food. curated. More videos online at http://www.foodcurated.com | 28/3/10 | Gratuit | Afficher sur iTunes |
| 76 | VideoBacon Marmalade: Bacony Goodness by Mistake | There is such a thing as a good mistake...Meet Chef Ross Hutchison, the founder of Bacon Marmalade, an "unctuous" creation born out of a mistake. It's a mistake that I can only think fate had a hand in creating, because I now cannot imagine a food world without it. To describe it would be tough, you just have to taste it. It's bacon, but so much more... And Ross believes he stumbled on way to "make bacon better." And after tasting it, it's hard not to agree.To get your hands on a jar of Bacon Marmalade, visit: http://www.baconmarmalade.com. Or send an email to bacon@baconmarmalade.com | 19/3/10 | Gratuit | Afficher sur iTunes |
| 77 | VideoHow to Cook a Rabbit, Part II: Rabbit Cacciatore w/Creamy Polenta | Now that you've mastered rabbit butchering, Chef Sean Rembold of Marlow & Sons moves on to the lip-smacking portion of this series with his own special recipe for rabbit cacciatore - a classic Italian dish paired with creamy polenta.This is truly a "wow your friends" kind of meal with tons of hearty flavor to bring out the best in the rabbit meat. And, remember, although we did film this in one day's time, it's best to let the cacciatore rest overnight so you can skim the fat and let the flavors really penetrate into the meat.Thanks for watching food. curated Hope you try the recipe at home, or go out to Brooklyn to visit Marlow & Sons to taste the dish yourself! http://www.marlowandsons.comShot & Edited by Storyteller: Liza de GuiaFollow my food obsessions on Twitter: SkeeterNYCHappy eating!http://www.foodcurated.com | 15/3/10 | Gratuit | Afficher sur iTunes |
| 78 | VideoFood Curated: How to Cook a Rabbit, Part I: Butchering | Executive Chef Sean Rembold of Marlow & Sons in Brooklyn features rabbit on his menu quite consistently. For him, there is no reason why anyone should be intimidated to work with rabbit | 12/3/10 | Gratuit | Afficher sur iTunes |
| 79 | VideoShit-Talking & Sausage Making: Just Another Day at The Meat Hook | Meet Brent Young and Ben Turley, two parts to the butchering trio that make up The Meat Hook, a sustainably focused meat shop in Brooklyn, NY.I spent the day with the two friends (and roommates) to find out all about their obsession with sausages – an art form they are quickly becoming famous for in their local neighborhood. Using pork, beef and lamb from whole animals, they’ve amassed a rotating selection of about 30 unique and traditional sausages that are made fresh every weekday.From “classy” to “trashy”, it’s a way to express their creativity as butchers; but, more importantly, a way to annoy and shit-talk each other to no end. And that’s the fun of it. Watch and see…**FYI – No one was hurt in the filming of this video. Well, on second thought, maybe Brent…if I had to guess. Thanks for watching food. curated. http:www.foodcurated.com For more information on their sausages & meats, visit their website or follow The Meat Hook on Twitter: @themeathook | 8/3/10 | Gratuit | Afficher sur iTunes |
| 80 | VideoFarming and Breeding Fresh, Local Rabbits for New York City Restaurants | In our never-ending quest to show you how local food is raised and brought to market, I?m going to take you on a little tour inside a rabbit farm ? John Fazio?s Rabbit Farm. Yes, he?s the same farmer who raises ducks for big name chefs in New York City. But, you should note, he was known for his prized rabbits even before he started raising ducks. And he delivers them fresh, never frozen to NYC kitchens no more than a day or two after ?processing? ? offering a service that is really hard to find for local chefs. So, I wanted to share with you the short tour John Fazio gave me. It was never meant to be a video story, but I just couldn?t pass up the education. I don?t think most people have ever seen a commercial rabbit operation. I hadn?t. And all I can tell you is that it?s interesting, very organized and very clean. So come along as John Fazio tours us through his facility, and shows his methods for raising fresh, local rabbits. For more info on the farm, please contact me on Twitter: @SkeeterNYC Or to purchase or taste John Fazio?s rabbits, please visit Marlow & Sons or Marlow & Daughters in Williamsburg, Brooklyn, or Savoy in SoHo. Thanks for watching food. curated. | 2/3/10 | Gratuit | Afficher sur iTunes |
| 81 | VideoRaising Ducks with Pride: John Fazio's Duck Farm, Part I | The dead of winter is still a busy time for many animal farmers, and a duck farm is no exception. Meet John Fazio, a small-scale duck farmer in Modena, New York, 80 miles outside of New York City. John started working with ducks over a year ago after being encouraged into it by NYC chefs who believed in his farming methods. I found him because I was interested in discovering where good local duck comes from ? ducks that aren?t raised on large commercial farms. Ducks that come fresh, unfrozen with flavor. I met John through word-of-mouth, and in the food business, good word-of-mouth says a lot. John?s duck farm just happens to supply Savoy, one of the most sustainably focused restaurants in New York City. Savoy is a restaurant I believe in, a restaurant owned by Chef Peter Hoffman, considered the ?Godfather of the NYC Greenmarket? and a spokesperson for the local, sustainable food movement. So come see for yourself where good ducks come from, and learn why John takes so much pride in his product. And stay tuned for Part II, where we?ll show you how Savoy prepares locally raised duck for its customers. Thanks for watching food. curated. ** To taste Fazio?s special cross breed of a Pekin and Normandy duck, you can visit Savoy or Marlow & Sons restaurants, or purchase whole duck at Marlow & Daughters in Brooklyn. ** | 1/3/10 | Gratuit | Afficher sur iTunes |
| 82 | VideoHOLY SALT! How To Salt Bake Local Duck for Flavor | It's exciting to see interesting restaurant techniques for cooking certain items. In this case, we're focusing on duck. But not just any duck, John Fazio's small farm ducks from upstate NY, 80 miles outside of Manhattan. Savoy restaurant in NYC has a special process for giving Fazio's ducks exceptional flavor. As soon as the fresh ducks are delivered, they prepare them for cooking though a "salt bake" process. Basically, they are curing the flesh and meat of the ducks to make it even more palatable. A process that the restaurant has been doing for many many years. I came to Savoy the day their ducks were delivered to witness the process. Take notes. It?s truly unbelievable how much salt is used. But as Chef de Cuisine Ryan Tate says, "the flavor is worth its weight in salt." Thanks for watching food. curated. | 1/3/10 | Gratuit | Afficher sur iTunes |
| 83 | VideoRaising Ducks with Pride, Part II: Savoy's Local Duck Dish | How to cook local duck. So we showed you John Fazio's small duck farm and the unique salt curing process, now it's time to make a dish. In true farm to table fashion, Savoy restaurant in NYC shows us how they prepare fresh local duck from John Fazio's Farm. Meet Chef de Cuisine Ryan Tate and watch as he explains the process to cooking duck properly and why their restaurant believes in working with small farmers. Executive Chef Peter Hoffman of Savoy is very picky when it comes to sourcing the local ingredients for his restaurant, he had this to say about John Fazio: "John"s doing a great thing. He is taking a duck of fine breeding and heritage and raising them with care and quality. For a dish that has become a signature of our cooking, it's vital that our ingredients consistently reflect our values and our commitment to great taste. Fazio's ducks do that." Hope you take the time to find local farmers in your area that raise local ducks with pride. Or if you would like to directly contact John Fazio, you can DM me on Twitter. Happy eating! Thanks for watching food. curated. http://www.foodcurated.com Shot & Edited by Storyteller: Liza deGuia Follow my food obsessions on Twitter: @SkeeterNYC | 1/3/10 | Gratuit | Afficher sur iTunes |
| 84 | VideoButchering "Food You Can Believe In": Dickson's Farmstand Meats, Part I | Supermarket meat doesn't look the same to everyone... Meet Jake Dickson, owner and operator of Dickson's Farmstand Meats in New York City. For Jake, supermarket meat is a turn-off. He's one of many inspired by the work of Michael Pollan and The Omnivore's Dilemma. But one of few who actually went on to seek a more hands on experience working on small to large farms, in butcher shops and slaughter houses to really understand the big picture of where meat comes from. And for Jake, good meat comes from small, sustainable, local farms - a philosophy he adheres to for his business. Dickson's Farmstand is special because they know the story behind every piece of meat in their meat case. They go out of their way each week to source and butcher whole pork, lamb, beef and poultry from farmers who care about their animals. Farmers who believe that happy animals make a huge difference. So come take a peek into Jake's NEW meat shop, hear how he's working to educate customers on trying new cuts of meat, and see for yourself why his products are "food you can believe in". For more info, stop by their Chelsea Market shop or visit: http://www.dicksonsfarmstand.com/ Thanks for watching food. curated. http://www.foodcurated.com Shot & Edited by Storyteller: Liza deGuia Follow my food obsessions on Twitter: @SkeeterNYC | 1/3/10 | Gratuit | Afficher sur iTunes |
| 85 | VideoA Meat Guru's Trick to Selling the Innards: Dickson's Farmstand Meats, Part II | The trick? Hide it, deliciously... When working with whole animals you have to get creative. Zero waste is important, especially at a small butcher shop. But it's tough when customers still aren't accustomed to buying and cooking the "nasty bits" of the animal (i.e., the heart, tongue, tripe, liver). Meet Chef Gabe Ross at Dickson's Farmstand Meats. He figured out a trick for selling the odd cuts of the animals. The trick in this case involves a hearty portion of beef tongue and liver. Watch how he gets the job done by working them into his original recipes for rich, handmade, artisanal terrines. Then, pop on down to Dickson's and maybe try one for yourself! Thanks for watching food. curated. http://www.foodcurated.com Shot & Edited by Storyteller: Liza deGuia Follow my food obsessions on Twitter: @SkeeterNYC | 1/3/10 | Gratuit | Afficher sur iTunes |
| 86 | VideoFood Curated: MILKMADE: Ice Cream Hand-Delivered to Your Door | Old school milk delivery gets a sweet face lift with the launch of MILKMADE: homemade, hand-delivered, small-batch ice cream with a focus on local, sustainable and seasonal ingredients. Meet the founders, or shall we say, "milk maids", Diana Hardeman and Michelle Truong as they meticulously create and prepare their two December flavors, in their newly rented commercial kitchen space, for the launch of their ice cream enthusiasts club in New York City. As they say, this may not be the most efficient way to run a business - by hand making ice cream and delivering it on foot to homes of eager ice cream lovers in Manhattan. But, they wouldn't want it any other way. To them, it's more than just churning ice cream, it's all about making new friends, inventing unheard-of-flavors and creating a product with lots of "TLC". And you gotta admit, we all do scream a little bit for ice cream, no? To sign up for MILKMADE or for more info, visit: http://www.milkmadeicecream.com Delivered by Storyteller: Liza de Guia. Thanks for watching FOOD CURATED! http://www.foodcurated.com Follow my food obsessions on Twitter: @SkeeterNYC | 1/3/10 | Gratuit | Afficher sur iTunes |
| 87 | VideoBoiling Down to Good Flavors: The Specialty Jams of Josephine's Feast *food curated* | When the cold winter arrives, fresh jams and preserves also make their entrance, satisfying personal cravings for the sweet flavors of summer and fall that are no longer vine ripened. Making preserves is tedious, yet rewarding, for if you have mastered the alchemy, you have mastered the creation of heightened flavor - a process specialty jam maker Laura O?Brien has perfected over 18 years of experimenting with ingredients. In Summer 2009, Laura founded Josephine's Feast, a new specialty food company built on a passion for preserves and jams. She handcrafts small batch flavors inspired by the fruits and farms found in her New York region- the East End and North Fork of Long Island. Laura is on a mission to make unique, giftable "flavor creations" for food lovers to enjoy "one teaspoon at a time" or "one jar in a sitting"! Come watch as she shares the secrets to her popular Four Berry Preserves and find out why preserving seasonal ingredients is her passion. For more information on Josephine's Feast or to purchase her preserves and jams online, visit: http://www.feastnewyork.com. Thank for watching food. curated. http://www.foodcurated.com Shot & Edited by Storyteller: Liza deGuia Follow my food obsessions on Twitter: @SkeeterNYC | 1/3/10 | Gratuit | Afficher sur iTunes |
| 88 | VideoMaking the Perfect Cupcake w/Kumquat Cupcakery *food curated* | Secret recipes are secret for a reason. Meet Keavy Landreth, owner of Kumquat Cupcakery in Brooklyn. I was invited into her kitchen space to see how she makes her secret recipe for what many refer to as "Brooklyn's favorite miniature cupcakes". A few years back, Keavy found herself disappointed with the over-sized, dry, unmemorable cupcake offerings in cupcake-obsessed New York City, and decided to create an entirely original recipe of her own, just for fun. She started selling to family & friends, then to local flea markets, hearing over and over from customers that her cupcakes were "the best cupcakes they've ever had". (And after tasting a dozen or so myself, they are definitely the best cupcakes I've ever had!) Knowing that food was a passion she always wanted to pursue, she decided to launch Kumquat Cupcakery. And now this one-woman-show cupcake catering business sells 2,000-3,000 cupcakes per week! Seasonal. Sustainably-focused. And Local. This is truly an inspiring story about "going for it" packed into one little b**e. Enjoy! Thanks for watching food. curated. To get your hands on Keavy's cupcakes or to check out her line-up of flavors, please visit: http://www.kumquatcupcakery.com, or stop by The Brooklyn Flea on weekends! Thanks for watching food. curated. http://www.foodcurated.com Shot & Edited by Storyteller: Liza deGuia Follow my food obsessions on Twitter: @SkeeterNYC | 1/3/10 | Gratuit | Afficher sur iTunes |
| 89 | VideoFOOD CURATED: How to make Awesome Candy with Liddabit Sweets (seen on Oprah Mag!) | This one is for all you candy lovers out there... It's very rare to find a partner with a shared vision. And in this case, to find a partner who also wants to launch a business with the crazy idea to make "the Snickers bar to end all Snickers bars", and to create artisanal flavors that challenges one's idea of candy - candy that makes people think. But, these two pastry chefs were lucky enough to have found each other...and thank goodness for that. Meet Liz Gutman and Jen King, the founders of Liddabit Sweets based in New York City. They launched their business in early 2009 on a whim, and now their unique, seasonal candy concepts are selling out online and in community markets all over the city. In their eyes, the secret to success is making candy by hand - for the hard work put into it makes all the difference in the world. To buy Liddabit Sweets' artisanal candy or for more info, visit: http://www.liddabitsweets.com Thanks for watching food. curated. http://www.foodcurated.com Shot & Edited by Storyteller: Liza deGuia Follow my food obsessions on Twitter: @SkeeterNYC | 1/3/10 | Gratuit | Afficher sur iTunes |
| 90 | VideoFood Curated: A Purist, An Apartment & The Perfect Lobster Roll | Meet Ben Sargent, a Boston born and bred die-hard traditionalist when it comes to seafood. Ben’s got a bone…actually, make that cartilage to pick with New York City’s lobster rolls, claiming that most New Yorkers don’t know what a ‘real’ lobster roll is, the kind he grew up on eating dockside in Cape Cod and Boston. So, aiming to educate, he opened The Underground Lobster Pound, a questionably legal underground lobster shack out of his basement apartment in Brooklyn, welcoming friends, strangers and die-hard lobster roll aficionados to get a true taste of what “God had a hand in creating”…the true version of the Northeast lobster roll. It’s a roll he believes in and the start of a lobster roll and chowder shack he hopes to build in the near future. To find Ben & his secret underground lobster pound, you can DM me on Twitter at @SkeeterNYC. More stories at http://www.foodcurated.com | 14/2/10 | Gratuit | Afficher sur iTunes |
| Total : 90 épisodes |
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