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Barry’s Tempeh: Non-traditional, Experimental Tempeh

Our VideosBy Liza de Guia on Nov 27, 2012
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“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 Schwartz, 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 “temperamental” tempeh to grow, and caring to customers by providing them with good food. It took him 5-years to nail down his current recipes. And in his quest for perfection, he discovered he could make tempeh out of anything – not just traditional soybeans.  Hope you enjoy his story!

To taste Barry’s Tempeh or to cook it at home, you can visit his stand at Smorgasburg, or head out to one of the many shops he sells at in Brooklyn and Manhattan. I love slicing it thin and sauteing it. It also takes to marinades well too!

Thanks for watching food. curated. and for supporting small food artisans! Happy eating!

JoJo’s Sriracha: Bringing More Hot Pepper Flavor to The Party

Our VideosBy Liza de Guia on Nov 8, 2012
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“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. So much so, that she literally gets sad when a day passes without it. 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 and did a double-take. When she recounts the story – ever so fondly –  you can see she remembers the exact moment as if time stopped. 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 supermarket cock sauce.

To purchase your first batch of this one-of-a-kind chili sauce (which I highly suggest you do) visit Love of JoJo’s Etsy store online. Or visit one of the two shops in Brooklyn that carry her sriracha:

Remember, every batch is a little different. So check in often, as she’ll be releasing new flavors, with all sorts of spice levels, throughout the seasons.

Thanks so much for supporting food. curated. and small artisans! Happy Eating!

Food. Curated. Season 3 Premieres Tonight on NYCTV!

Blog PostsBy Liza de Guia on Nov 1, 2012
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I’ve been working really hard, spending a lot of quality time with food makers for a reason! If you’re free tonight, tune into Season 3 of food. curated. on NYCTV (Channel 25) at 8:30pm! Come get to know the people and passionate stories behind good food, and celebrate the hard work of local food artisans. They deserve it.

Thanks so much for supporting my little documentary series. And big hugs to the NYCTV team who helped make this show a possibility. I appreciate it!

Meatless Charcuterie: Charlito’s Cocina Fig Salami

Our VideosBy Liza de Guia on Oct 24, 2012
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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 a handful of artisan 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!

 

Eating Goats to Save Them: Heritage Foods USA’s — No Goat Left Behind Manifesto

Our VideosBy Liza de Guia on Oct 8, 2012
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“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’s a big reason why I wanted to tell and share this story, to help support this movement. Goat meat deserves a lot more attention. Come see why.

For the entire month of October, Heritage Foods USA will make it easier for us to access artisan goat meat. Many restaurants around the city have optioned to put goats on their menu to directly benefit these local dairy farms. You can try different takes on goat meat prepared for you by different chefs. In addition, if you prefer to cook yourself, you can sign up at the Heritage Meat Shop in Essex Street Market to try one of several goat breeds they’ll be selling at their counters or order online. It’s a win-win project we can all help in by participating. I hope you do! It’s a fun reason to get a few friends together to support good ideas and try something new.

Participating NYC restaurants include: Back Forty West, Minetta Tavern, Union Square Cafe, Momofuku Noodle Bar, Parish Hall, Fette Sau, Otto, Felidia, M.Wells, Lupa, Court Street Grocers, Roberta’s, Vinegar Hill House, Blue Smoke, Northern Spy Food, Palo Santo, Tia Pol, Babbo, Gramercy Tavern, plus many more listed here.

Thanks so much for watching and supporting food. curated.! I hope you report back and tell me what you think about goat meat. Happy eating!