"For a vegetarian, in particular, it's the best kind of protein you can eat. I love to share the taste of it."
Meet Barry Scwartz, the founder and tempeh master behind Barry's Tempeh, a small-batch, probiotic-friendly tempeh business based in Brooklyn, NY. To Barry, tempeh-making is an exciting, alluring and magical process: a job where he gets to combine his love of science with his love of farming and community. In fact, he prides himself less as a business person and more as a care-giver: caring for the tempeh to grow, and caring to customers by providing them with good food. It took him 5-years to nail down his recipe. And in his quest for perfection, he discovered he could make tempeh out of anything - not just traditional soybeans. Enjoy his story!
To taste Barry's Tempeh or to cook it at home, you can visit his stand at Smorgasburg, or purchase it at one of the shops listed in Brooklyn and Manhattan here.
Thanks for watching food. curated.! Happy eating!
"Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking."
Meet Jolene Collins, the founder and artisan behind Jojo's Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha. She discovered the chili sauce at age 15, when, in a hunger frenzy, she coated her tuna sandwich and potato chips with the unfamiliar condiment. When she recounts the story, you can see she remembers it as if time stopped. It was a moment she'll never forget. A moment that maybe, just maybe, foreshadowed her destiny.
So, enjoy Jolene's spicy little story about the unlocked potential of the sriracha you know and, probably, love. She'll have you convinced that her artisan sriracha, is so much more than the average cock sauce.
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"It was born out of a real fascination I have with the way foods were preserved before industrial methods of preservation. I was fascinated by the way you can take a piece of food, and with the right amount of salt, time and temperature, not only could you make it last a really long time, but you could make it taste very good."
Meet Charles Wekselbaum, the founder and head salami maker of Charlito's Cocina, a made-by-hand, artisan charcuterie business based in Long Island City, Queens. Charles, or Charlito (as he's affectionately known), is a master charcutier. He is one of three USDA approved salami makers in New York City. Yet, believe it or not, his business launched in the summer of 2011 with an entirely meatless product: the fig salami, an artisan product loved by vegans and meat lovers alike.
The fig salami was invented out of necessity. Even though Charlito spent years perfecting the art of preserving meats, New York City made it difficult for him to legally start his meat production. So, instead of giving up, he improvised. By using the same principals he applied to meat, Charlito began making a meatless charcuterie product, re-shaping figs to look like salami. It was a first, and like most first times, a lot of booze helps.
Enjoy his fun story! To try Charlito's fig salami you can visit his stand at Smorgasburg, or check out his website to see all specialty shops and markets that carry his products.
Thanks so much for watching food. curated.! Happy Eating!
"Goat meat is qualified as 'OTHER'. Unfortunately, it makes it seem exotic, a little scary, a little unfamiliar, but it shouldn't be. Goat is delicious."
Meet Erin Fairbanks, the project coordinator of No Goat Left Behind, a passion-driven effort to get every day diners, cooks and chefs - like you and me - to add goat meat to our diets. What Erin is trying to do, by partnering with 14 family farms across the northeast, is start a movement. She wants to encourage us, even tempt us (in a delicious way), to eat more goat meat for a good reason: to help dairy farmers save young, male goats from having a life they wouldn't be proud of.
The hard truth is: to get more goat milk for goat cheese, farmers need to breed more female goats to have babies. Unfortunately, after they're born, baby boys or baby bucklings, have no role on a dairy farm. So, most farmers are faced with difficult choices; but, it doesn't have to be that way. To tell this story, I visited Angela Miller, the owner of Consider Bardwell Farm in Vermont, to see how the life of a baby buckling could be, if we all decided to give goat meat a go. Good dairy farmers want their goats to begin and end their life on the farm, but it's costly, and not possible unless they find more people willing to try goat meat. So far, it's been difficult for these farmers to find consumers willing to pay the money for a meat less well known. It'a a big reason why I wanted to tell and share this story, help support this movement. Goat meat deserves a lot more attention. Come see why.
“A small farm has to be creative in how they manage their resources.”
Meet Rachael Mamane, the founder of Brooklyn Bouillon, the first sustainable and traceable small-batch artisan stock company based in Brooklyn, NY. Rachael is on a personal mission to help small farmers. A few years ago, when she was working for the greenmarkets in New York City, she had the idea to help meat farmers generate extra income by creating a line of stocks from their unwanted “waste”, such as discarded bones. It was an opportunity no one had seized on. Rachael noticed that none of the local farm stands offered a high-quality stock to home cooks on a consistent basis; a skill she had a knack for, cooking whole animals nose-to-tail throughout her life. So, she approached a few small farms with the idea, tested out a number of stock recipes using their raw materials, and in 2010, Brooklyn Bouillon was born.
What I learned from Rachael is that a good stock, and I mean a really good stock, takes a lot of TLC. I spent close to 12 hours in her commercial kitchen in Sunset Park watching her charmingly, geek out over flavored water. For her, making stocks was a therapeutic and rewarding process: one that involved hours of slowly removing impurities, roasting and adding aromatics at just the right moment, and straining and straining until the stocks reached a pure liquid form. I’ll admit, I was in awe of them. Each batch looked rich, thick and full of all those good things that make us believe soups are cure-alls. The reductions looked beautiful too – a quality achieved through using specific vegetables to add color. Watching the whole process made me sad I always took the easy way out. Which is why I’m really excited to share this process and inspiring company with you. Like me, you may not want to buy canned or boxed up stock at the supermarket ever again.
Enjoy Rachael’s story! If you are interested in picking up a batch, you can connect with Rachael here on her website. She’ll have them stocked up at specialty stores in Brooklyn and at the greenmarkets in a few weeks.
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This is the story of Corzano e Paterno, a one hundred and forty hectare farm owned and operated by the Gelpke and Goldschmidt families, founded by the Swiss architect Wendelin Gelpke. The farm is dedicated to the production of the finest quality wine, olive oil and sheep cheeses.
New fashion film for Betina Lou, a Montreal label of vintage feminine apparel. It's visual style is a tribute to the stark graphic style of food and design magazines. vimeo.com/97144257
Hi, I would like you see the animation that we have made for the environment day: