Liza Deguia

WATCH: Wooly's Ice - Making Shaved Ice Desserts Cool Again

Liza de Guia | Posted 05.18.2012

Liza de Guia

"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 House That Chicken Wings Built: NYC's Kasadela Izakaya (Video)

Liza de Guia | Posted 05.17.2012

Liza de Guia

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?

Bark Butter: Why Every Hot Dog Needs a Little More Pork Fat

Liza de Guia | Posted 04.04.2012

Liza de Guia

"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...

A Look At Jo Snow Syrups: Making Coffees, Sodas & Cocktails More Fun

Liza de Guia | Posted 03.20.2012

Liza de Guia

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.

WATCH: How One Farm Will Keep Going After Hurricane Irene

Liza de Guia | Posted 11.27.2011

Liza de Guia

"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...

150 Cod Tongues & A Passion for New Nordic Cuisine

Liza de Guia | Posted 11.20.2011

Liza de Guia

"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 ...

Should Every Restaurant Have A Farm?

Liza de Guia | Posted 11.06.2011

Liza de Guia

"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." ...

Kelvin's Slush: "Kicking Slurpee's Ass Since 2009"

Liza de Guia | Posted 10.18.2011

Liza de Guia

"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 ...

Deckle Fat: The Secret to The Best Burger in NYC

Liza de Guia | Posted 09.07.2011

Liza de Guia

"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 'New Jersey Terroir' Of The Bent Spoon's Ice Cream

Liza de Guia | Posted 08.29.2011

Liza de Guia

"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...

A 30-Year Old Artisan Kimchi Brand Ready For Non-Korean Palates

Liza de Guia | Posted 08.20.2011

Liza de Guia

"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...

First Prize Pies

Liza de Guia | Posted 08.02.2011

Liza de Guia

"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...

Urban Spring Foraging: Harvesting Wild Greens in NYC Parks w/Leda Meredith, Part 1

Liza de Guia | Posted 06.21.2011

Liza de Guia

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 ...

The Good Slaughter: A Proud Meat Cutter Shows His Processing Floor

Liza de Guia | Posted 06.08.2011

Liza de Guia

"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...

Building Artisan Slaughterhouses to Feed the Demand for Grass-fed Meat (Part 1)

Liza de Guia | Posted 06.08.2011

Liza de Guia

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

Artisan Donuts: A Far Cry From The Usual

Liza de Guia | Posted 05.29.2011

Liza de Guia

"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...

Two Beer-Loving Girls Take On Crappy Bar Snacks

Liza de Guia | Posted 05.25.2011

Liza de Guia

"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 ...

Why 'Unfiltered' Ginger Ale Tastes Better

Liza de Guia | Posted 05.25.2011

Liza de Guia

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

How 'The King of Ricotta' Gets Made, With Salvatore Bklyn

Liza de Guia | Posted 05.25.2011

Liza de Guia

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

Farming Bison To Bring Back A True American Breed

Liza de Guia | Posted 05.25.2011

Liza de Guia

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.

An All-Natural, Old-Fashioned Soda Syrup Company

Liza de Guia | Posted 05.25.2011

Liza de Guia

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...

An Artisan Beer Mustard Worth Spreading

Liza de Guia | Posted 05.25.2011

Liza de Guia

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

The Future of Seafood? Farming Siberian Sturgeon For More Than Just Caviar

Liza de Guia | Posted 05.25.2011

Liza de Guia

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.

The Re-Education Of Tofu At Hodo Soy Beanery

Liza de Guia | Posted 05.25.2011

Liza de Guia

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.

The Next BIG Small Food Brands You Need to Know About in 2011

Liza de Guia | Posted 05.25.2011

Liza de Guia

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