Hurricane Irene Aftermath: The Story of Maple Downs Farm
On August 28th, hundreds of farms in upstate New York were destroyed by massive floods caused by Hurricane Irene. No one predicted the flood water would come as quickly as it did, nor the amount of water and force that accompanied it. This is one farmer’s story: Meet David and Denise Lloyd of Maple Downs Farm, a small dairy farm in Middleburgh, NY. David & Denise have been farming all their life. They make a living raising heritage breed Holstein cattle to supply not just fresh local dairy to our markets, but prized genetics across the world. The day of the hurricane, they lost everything: crops, cattle, equipment, homes. Right now, they are just trying to survive.
The Lost Art of Tea Appreciation: Mandarin's Tea Room
Meet Timothy Hsu, the founder and tea connoisseur behind The Mandarin’s Tea Room, an underground tea-speakeasy lost in the heart of NYC. According to Timothy, tea appreciation has been lost. Industrialization of the tea industry has made the culture of tea too immediate. Drinkers take less time. Timothy believes this cuts the true essence of tea, as a tool to engage your being, or well-being, so to say. Right now, Tim claims there are over 4,000 varietals of tea, each able to deliver different effects on your body. At The Mandarin’s Tea Room, some of the world’s best teas are available to taste. So come. Get comfortable. Take a moment. Slow down. And let Tim enlighten you over a few cups of tea. Thanks for watching food. curated.! Happy slurping! Follow us: http://www.foodcurated.com http://www.facebook.com/foodcurated http://www.twitter.com/SkeeterNYC
A Dressing That Makes You Wanna Eat Your Vegetables: MOMO Dressing
Meet Masaki & Yukimi Momose, the husband and wife team behind MOMO Dressing, a small-batch, Japanese dressing company based in New York City. MOMO Dressing isn't big, but it should be. I've never had a dressing that altered the way I eat. Usually, a bottle of dressing takes me a month or two to finish. MOMO's roasted sesame dressing takes me a few days. Or less. I find myself buying more salad ingredients just to eat more dressing. I now crave salads at every meal. I know it might sound crazy, but is that really a bad thing? When I explain this to the Momoses, they laugh. Apparently, this is something they hear all the time from customers - especially moms who claim MOMO Dressing is their secret to getting their kids to eat more vegetables. So, it's kid tested. Adult approved. And there's a reason for it. It has something to do with the freshness. Their particular flair for Japanese ingredients. The creaminess. The perfect balance of salty & sweet. It's fantastic. Just like them. I hope you enjoy their story. Thanks so much for watching food. curated.! Happy Eating! ///// Keep in touch: http://www.foodcurated.com http://www.twitter.com/skeeternyc http://www.facebook.com/foodcurated http://www.momodressing.com
NYC's BEST Churro: La Vara Churros Recipe
Meet Alex Raij, the co-chef and co-owner of La Vara, a bright and beautiful Spanish restaurant in Cobble Hill, Brooklyn. To me, Alex is a Saint. A Churro Saint. She saved me. She single-handedly absolved all the sins of New York City churro makers by creating, in my opinion, the Holy Grail of Churros. Just one bite will transform even the strongest skeptic into a believer. Trust me, from street food vendors to Zagat-rated restaurants, my crusade for the perfect churro has spanned years. I’ve chewed on cinammon-starved cardboard logs. I’ve suffered sponges full of dirty oil. I’ve sat alone, hungry and hopeful, awaiting the arrival of someone’s “favorite churro” only to be left disappointed, dejected and exhausted, with nothing to show except cinnamon & sugar in the deep lines of my hands. So come you tired churro masses, come cake your weary lips with sugary heaven. Your search is finally over. La Vara’s churros are ONLY available on weekends on the brunch menu. I know it’s been awhile, but I have lots of stories in store for the new year. Thanks for watching food. curated.! Happy eating!
The Crispiest Skin: Rico's Lechon, Cebu/Philippines
Ask anyone in the Philippines where to find the best, tastiest lechon and they’ll send you to Cebu. Cebu is beloved to many Filipinos as the Lechon Capital of The Philippines. So, it was only a matter of time before I made a pilgrimage there. During a recent visit to my family’s home country, I asked my food-loving uncle to take me to see who he believes is the best lechon maker in Cebu. He took me to Rico’s Lechon. Rico Dionson is a legend. Or so they say. He started his lechon business after money started running low in cock-fighting. On his own, without any experience, he bought a pig, and then another, eventually perfecting the crispy lechon recipe that makes him famous today. And if gold chains are any indication of how well a man is doing, then Rico is killing it. And if you want to know how I feel about it, just listen in… Thanks for watching food. curated.! Happy eating!
The Regal Vegan: Fooling Jewish Grandmothers w/Artisan Faux Gras
“I wanted to make something bigger. Something better. Where the whole is greater than the sum of its parts.” Meet Ella Nemova, the Founder and Chief Faux Gras-preneur of The Regal Vegan, an artisan food company in Brooklyn focused on decadent vegan treats. Ella is a force to be reckoned with. Spend just a few hours with her and you immediately get swept up into her whirlwind of ideas and epiphanies about vegan food. Her opinions are fiery, and her suggestions eye-opening. All stemming from a mini-diet experiment that changed the way she ate forever. Before I knew it, I found myself picking apart my own diet, wondering why I didn’t talk about “feeling amazing” or “feeling energized” as often as she did. This is what I love about exposing myself to passionate individuals, the belief in what they do is so strong, you feel this pull become part of it. Like osmosis. And just being around Ella, I started to feel good already. Try it yourself sometime! As Ella explained to me, “decadent and vegan are not usually used in the same sentence.” She wants to change that. Starting with her Faux Gras and Basilicotta vegan spreads, she wants to help satisfy our cravings for meat and dairy with alternatives that actually tasted rich – introduce food items that wouldn’t make you second guess a meat replacement. Enjoy her story! I hope it convinces you, not to stop eating meat entirely, but to peer into the food landscape and see what you’re missing. I’ve never had cardoons. Now I’d like to know what they taste like. Thanks Ella. Thanks for sharing the exciting possibilities of a vegan diet. The plant world awaits us all. Thanks so much for watching food. curated.! You can find out where to pick up or buy Faux Gras online here. Have fun eating your vegetables!
NYC Vendy Awards Finalist, King Souvlaki of Astoria: You Don’t Burn, You Don’t Learn
“Astoria likes its kings.” Meet Lampros & Kostas Tsampas, the family behind King Souvlaki of Astoria, a Greek-street food truck based in Astoria, Queens. “Grilling fast and grilling good” is the name of the game at this meat-on-a-stick street food stop. Here, it’s all about family. This is their story.
NYC Vendy Award Finalist, The Chipper Truck: The Last Stop in Woodlawn
“Our customers are always #1. We always look out for our customers.” Meet Alice and Valentino, the co-owners of The Chipper Truck, a late-night only, Irish food truck based in Woodlawn, NY. In this mini Irish community tucked away in the Bronx, eager night owls come hungry to The Chipper Truck for addictive Irish comfort food. Here, chips are king. This is their story. Thanks for watching food. curated.! Happy Eating! // http://www.foodcurated.com http://www.twitter.com/skeeternyc http://www.facebook.com/foodcurated
NYC Vendy Award Finalist, El Olomega: Putting Pupusas on the Map
“This is the best. You have soccer. You have pupusas back here. What else can you ask for? This is like being in heaven!” Meet Janet & Marcos Lainez, siblings and co-owners of El Olomega food truck based in Red Hook, Brooklyn. For over 25 years, El Olomega has been spreading the love for their family’s secret recipes for pupusas, a traditional El Salvadorian-style street food. This is their story. Thanks for watching food. curated.! Happy Eating! // http://www.foodcurated.com http://www.twitter.com/skeeternyc http://www.facebook.com/foodcurated
NYC Vendy Awards Finalist, The Cinnamon Snail: A Happy Clappy Vegan Food Truck
“We keep all our workers on a high dosage of donut juice and silly stuff.” Meet Adam Sobel, the chef and founder of The Cinnamon Snail, a playful, vegan food truck serving New Jersey and New York City. With donuts names like The Ultra Right Wing Conservative Bearded Lady Bop or the Hulk Hogan Transvestite Fudgie Wudgie, you can see there’s a playful sensibility to the mission of this very special vegan truck. This is Adam’s story. Thanks for watching food. curated.! Happy Eating! // http://www.foodcurated.com http://www.twitter.com/skeeternyc http://www.facebook.com/foodcurated