Liza Deguia

"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 m...

The restaurant wasn't doing well financially; they knew they needed something special on the menu to draw in customers. But what could that one thing be?

"We're in New York. We have dirty water dogs. But, I'll be honest, I don't love a boiled hot dog. I'll probably never eat one again." Meet Josh Shar...

Melissa makes syrups for a living. That's her job -- boiling and bottling up to 500 syrup bottles a week. She's good at it. Really good at it.

"I didn't have time to think about being scared." On August 28th, hundreds of farms in upstate New York were destroyed by massive floods caused by Hu...

"Many times, people have asked, 'How in the world did you become involved in this competitive cooking madness?' And, it's weird, because I'm not what ...

"Last year we had way more produce than we could use, so this year, we tried to scale back a little bit to hit the sweet spot a little more closely." ...

"Ultimately, I hope our customers have a great experience. I hope it cools them down. I hope it reminds them of their youth. And, most of all, I hope ...

"The flavor of our burger is better than most burgers for several reasons: not just because of our blend of meat, or the fact that we cook them on a c...

"The model was the starving, but well fed artist. We went in figuring we're going to make what we want and how we want it, and do it the best we can a...

"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 no...

"I've been trying to figure out who my customers are and it's hard to say. I get a lot of New Yorkers. I get a lot of Midwesterners. It almost depends...

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 ...

"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 M...

Meet Chris Harmon, the Executive Director of CADE, The Center for Agricultural Development & Entrepreneurship in New York State. CADE is a non-profit ...

"If you're happy, the donuts are happy..." Meet Fany Gerson, the 2011 James Beard nominated cookbook author and donut mastermind behind DOUGH, an i...

"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 ...

Meet Bruce Cost, the founder of Fresh Ginger Ginger Ale by Bruce Cost, an unfiltered, pure cane sugar ginger ale made in Brooklyn, NY.

Meet Betsy Devine and Rachel Mark Devine, the co-founders, partners and cheesemakers behind Salvatore Bklyn, an artisan ricotta company in Brooklyn, N...

Right now, it's good to be a bison farmer. There's a growing demand for the meat, prices have doubled, and there's a lot more interest in the food community, something attributable to the changing American diet.

shared from food. curated. "Not only is it creating a really good beverage, but it's also helping the motion of people getting off the artificial stu...

Meet Anna Wolf, the founder & owner behind My Friend's Mustard, a new artisan beer mustard crafted in Greenpoint, Brooklyn.

Meet Jim Michaels, of Mote Marine Laboratory's Siberian Sturgeon Program. Jim has been working for over a decade on an eco-friendly and sustainable solution for growing farm-raised sturgeon.

Minh Tsai is on a mission to re-educate Americans on the taste and texture of real, authentic, traditional tofu from Asia - not the chalky, tasteless tofu many of us are accustomed to.

Good ideas are often born on tight budgets, long exhausting hours, and bucket loads of passion.