Entries tagged with 'Liza de Guia'
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Egg is a little restaurant in Williamsburg that started as a Southern brekkie spot (hello,
artisan scrapple) then eventually added lunch and dinner service, and now has a six-acre farm upstate. Chef
George Weld didn't want to replace the farmers he'd been working with already, he just wanted to understand the food system better. While the restaurant started out pretty pork-crazy, they're now more veggie-driven.
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"Artisan, hand-made kimchi, straight out of your mom's kitchen.. except this really is my mom's kitchen," says
Vicky Oh, general manager of
Arirang Kimchi. In the latest
Food Curated video from Liza de Guia, we meet Vicky and her mom
Kyung Oh, who started experimenting with kimchi recipes about 30 years ago when she moved to the United States from Korea on her honeymoon.
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For one of her the latest
Food Curated videos, Liza de Guia spent two days in Hartwick, New York, with Larry Althiser, the owner and head meat cutter for
Larry's Custom Meats. "It's a story I wanted to tell, a good story about a proud butcher open to teaching his trade," said de Guia, even though she was a little jittery the night before the shoot. "Slaughterhouses must exist...but there's a right and wrong way to do it."
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"Packaged of unshelled sunflower seeds. C'mon bars, gross. And boring!" says Agatha Kulaga of
Ovenly, a creative kitchen in the Greenpoint neighborhood of Brooklyn. Agatha and her friend Erin Patinkin started the company about a year ago after being fed up with the predictable freebie bar munchies. They've crafted their own playful takes, like
"the ultimate beer nut," a medley of peanuts, Worcestershire sauce, Old Bay, and bacon fat. They're really into bacon fat.
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In the latest video from
Food Curated, Liza de Guia meets
Ed Tuccio, a farmer on the North Fork of Long Island who's been raising bison for over 30 years. He's part of a small movement of passionate farmers working to bring bison back. It's actually not a bad time to be a bison farmer. There's a growing demand for the meat and prices have doubled. After this taping, Liza polished off a bison burger and walked away thinking,
why don't I eat this more often?
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According to
Anton Nocito, founder of
P&H Soda Co., there used to be "hundreds of thousands of soda fountains in the U.S." but that number has dwindled to two- or three-hundred. Nocito hopes to revive the old-timey tradition with the soda syrups he creates at his Brooklyn-based company. "I'm absolutely positive there's going to be a renaissance in soda fountains," he says in this video by
Food Curated's Liza de Guia.
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It's a big day for street food lovers. The
2010 Vendy Awards finalists have been announced! Liza de Guia of
Food Curated introduces us to all five in these wonderful videos. Let's have a watch.
Warning: You may crave falafel, arepas, schnitzel, lamb over couscous, and/or chalupas upon doing so.
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One of our favorite filmmakers,
Liza DeGuia of Food Curated, just dropped another great video today — this one on the food vendor scene in Brooklyn's Red Hood neighborhood. The vendors originally sprang up some 40 years ago to serve area Latinos who came out on weekends to play soccer and baseball on the numerous fields there. Through the years, the vendors have gained citywide renown and now folks from all over NYC's five boroughs make the trek on weekends to eat food from trucks representing various Latin-American nations.
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Over the last two and a half years that the Brooklyn Flea has operated, an interesting thing has happened. It's become an incubator of sorts for all types of shoestring, food-based start-up businesses. In another one of her great videos,
Food Curated's Liza de Guia takes a look at the
Brooklyn Flea–as-incubator phenomenon.
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There's a little rivalry between East and West coast oysters, but
Nellie Wu, the oyster specialist and general manager of the Brooklyn-based, family-owned
W&T Seafood, has no problem saying that West coast shellfish is her go-to. It's not local, true, but the Pacific Northwest is home to some of the best darn oysters in the country, not to mention properly farmed ones. In this latest episode of
Food Curated from documentarian Liza de Guia, Wu shares her passion for West Coast oysters, opening up her palm to introduce us to some tasty Kusshis, Olympias, and Kumamotos (which hit you with a big brininess at first, but finish with a melony sweetness). Watch the video, after the jump.
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