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Liza Deguia

Deckle Fat: The Secret to The Best Burger in NYC

Liza de Guia | Posted 09.07.2011 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
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 | Food
Liza de Guia

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

Planning Your Holiday Menu? Try Cooking Mangalitsa Pork Sous-Vide

Liza de Guia | Posted 05.25.2011 | Food
Liza de Guia

Over the last few days, I've been going back and forth on what I'm going to serve for my holiday dinner. I really want to do something different and s...

Keeping Afloat: Why Supporting Small, Local Commercial Fishermen is Important [Video]

Liza de Guia | Posted 05.25.2011 | Food
Liza de Guia

I met up with Phil Karlin a couple weeks ago to learn all about small, family-owned commercial fishing operations in the New York area.

A Lesson on Playing with Your Food

Liza de Guia | Posted 05.25.2011 | Food
Liza de Guia

When Carl Warner looks at food he see possibilities. To him, broccoli are miniature trees that can create vast forests of connected treetops. To him, Italian parmesan cheese wheels are rugged, plunging cliffs.

Mangalitsa Mania: The Kobe Beef of Pork on More NYC Menus

Liza de Guia | Posted 05.25.2011 | Food
Liza de Guia

Enjoy the video from my fall tour at Mosefund Farm. You'll learn about the breed itself, meet the wooly pigs, and see how happy heritage "old world" Mangalitsas are raised.

Making Every Known Dessert into Cupcake Form: Robicelli's Cupcakes [Video]

Liza de Guia | Posted 05.25.2011 | Food
Liza de Guia

Allison & Matt fell in love over their mutual obsession for homemade recipes and enjoyment of food, a passion that truly shows through in their inventive and original cupcake recipes.

An Inside Tour of NYC's Largest Retail Fish Market: The Lobster Place (VIDEO)

Liza de Guia | Posted 05.25.2011 | Food
Liza de Guia

The modest mom & pop seafood shop into a thriving and respected wholesale/retail fish business, supplying over 400 of NYC's "most discriminating" chefs, in addition to seafood lovers visiting their 6,000 sq. ft. Chelsea Market store.

A Farm Fresh Rebirth to Philly's Sausage Culture: The Renaissance Sausage Truck (VIDEO)

Liza de Guia | Posted 05.25.2011 | Food
Liza de Guia

Reposted from food. curated. Meet Dan Semko the founder & head sausage maker of Renaissance Sausage, a locally sourced and organic artisan sausage tr...

There's More to Philly Street Food than Cheesesteaks

Liza de Guia | Posted 05.25.2011 | Food
Liza de Guia

The City of Brotherly Love was recently invited to bring a handful of food trucks to the 2010 Vendy Awards this weekend to show off the very best in Philly street food. And believe it or not, there won't be any cheesesteak carts making an appearance!