"When you use multiple versions of one ingredient, it makes a difference! We do a lot of blending with spices that way. These aren't just one-note or two-note flavors."
Meet Lynn Sterett and Joan Kass, the co-founders of The Well Dressed Nut, a 3-year old, premium, artisan nut company based in Tenafly, NJ.
Meet Paige McCurdy-Flynn, Head Cookie Fairy and Founder of Cookie Fairy Sweets, a unique little cookie company based in Brooklyn, New York.
Meet Zohar Zohar, the owner and head baker behind Zucker Bakery, a specialty, small-batch bakery cafe in the heart of New York City’s East Village.
Meet Judith Norell, the baker and owner of Silver Moon Bakery, a small neighborhood bakeshop located on the Upper West Side of Manhattan.
Meet Barry Schwartz, the founder and tempeh master behind Barry’s Tempeh, a small-batch, probiotic-friendly tempeh business based in Brooklyn, NY.
Meet Jolene Collins, the founder and artisan behind Jojo’s Sriracha in Brooklyn, NY.
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.
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.
Meet Rachael Mamane, the founder of Brooklyn Bouillon, the first sustainable and traceable small-batch artisan stock company based in Brooklyn, NY.
Meet the team behind Katchkie Harvest Ale, a collaboration between Captain Lawrence Brewery, Executive Chef Robb Garceau of Great Performances and Katchkie Farm.
Meet Anna Hodson, the young and gentle, sheep loving shepherd at Kinderhook Farm in Ghent, NY.
“Most of the customers in this area are Fujianese people or Cantonese people, that’s why Xinjiang style food has never opened up around here. I persevere and try to get people to try these flavors because I’m excited to share this
