1. Amuse Bouche: The Art of Beef Jerky Innuendo w/SlantShack Jerky

    02:20

    from SkeeterNYC / Added

    737 Plays / / 0 Comments

    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.

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    • It's About Time You Meet Your Soul Meat: SlantShack Jerky

      09:05

      from SkeeterNYC / Added

      993 Plays / / 2 Comments

      "The SlantShack Laboratories are really a collection of just thought experiments, if you will. And it's through testing these waters and really pushing the envelope of jerky science - and meat culinary gastronomy in general - that we are able to kind of stumble upon, hopefully, stumble upon some breakthroughs..." - Alexander Baumel, Possible Mad Scientist, 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 beef jerky. It's a very clear memory for him, and ever since then, all he's ever had on his mind was jerky, jerky, and more delicious delicious beef jerky. Which is why, I believe, you and I can trust his jerky tastes. I mean, when you've been eating jerky for decades, you better believe that person knows what good jerky tastes like. SlantShack Jerky is, currently, my favorite beef jerky. In fact, I crave it. I do. I like it because so much happens when you eat it. (read the full post on http://www.foodcurated.com)

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      • Danny Macaroons: There's No Such Thing as Boring Coconut Macaroons Anymore

        06:36

        from SkeeterNYC / Added

        1,679 Plays / / 1 Comment

        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. Visit: http://www.foodcurated.com for the full story. I'm http://www.twitter.com/SkeeterNYC on Twitter. Happy eating!

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        • Urban Spring Foraging (Part 2): Wild Greens Pesto Recipe w/Leda Meredith

          05:18

          from SkeeterNYC / Added

          1,513 Plays / / 2 Comments

          So, you've watched Part 1 of my Urban Spring Foraging series and learned how to locate a number of tasty edible greens in the urban wild. Now, let Leda Meredith shows you how to make an easy wild greens pesto recipe with the foraged goods she gathered in the park. It's not your typical basil pesto. It's got a garlicky, bright, earthy flavor that definitely says: spring is here. Thanks for watching food. curated.! Happy Eating! Please visit our website for full posts: http://www.foodcurated.com @SkeeterNYC on Twitter

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          • Amuse Bouche: Larry Walks Through A Side of Beef in One Take

            01:17

            from SkeeterNYC / Added

            11.2K Plays / / 2 Comments

            Sometimes it's faster to learn visually in a video. So, I asked Larry Althiser of Larry's Custom Meats to walk me through a side of beef. After the lesson, I was pretty sure he could do it with his eyes closed too. Just a little moment I wanted to share that didn't make it into The Good Slaughter video story. Thanks for watching food. curated. Happy Eating!

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            • The Good Slaughter: A Proud Meat Cutter Shares His Processing Floor

              10:55

              from SkeeterNYC / Added

              323K Plays / / 66 Comments

              “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: http://www.foodcurated.com for the FULL post. Thanks for watching! I'm http://www.twitter.com/SkeeterNYC on Twitter. Feel free to say hello.

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              • CADE: Building Artisan Slaughterhouses to Feed the Demand for Grass-fed Meat

                03:09

                from SkeeterNYC / Added

                7,266 Plays / / 1 Comment

                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 so that farmers can survive and thrive in upstate New York. More and more people are interested in knowing where their food comes from. And with local grass-fed meat 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 USDA-approved slaughterhouses. Slaughterhouses, with skilled butchers, that can help farmers make extra income off of their new crop of pasture-raised animals. And right now, there aren’t 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 CADE 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 I'll take you through the artisan slaughter process, step by step, to tell the story of transparency. Thanks for watching food. curated.! Happy Eating!

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                • Farmed Sturgeon Part II: Rye's Smoked Sturgeon Salad w/Caviar

                  04:40

                  from SkeeterNYC / Added

                  2,149 Plays / / 0 Comments

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                  • Ovenly: Giving Crappy Bar Snacks a Flavor Makeover

                    06:02

                    from SkeeterNYC / Added

                    4,700 Plays / / 2 Comments

                    "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! Follow us online for the full story at http://www.foodcurated.com

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                    • Inside Bruce Cost Fresh Ginger Ginger Ale Factory

                      04:01

                      from SkeeterNYC / Added

                      3,093 Plays / / 1 Comment

                      "My ginger ale being natural right now is 50% more expensive because we're giving them this natural product with real ginger" Meet Bruce Cost, the founder of Fresh Ginger Ginger Ale by Bruce Cost, an unfiltered, fresh cane sugar ginger ale made in Brooklyn, NY. Tour inside the factory in East Williamsburg and find out what makes his ginger ale so unique.

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