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FOOD. CURATED.
Food. Curated. is an inspiring, James Beard Award-winning documentary series about passionate food makers. Filmed by Liza Mosquito deGuia. Find videos, food guides, behind-the-scenes, recipes & more. All good food has a story. Come join our food-loving community!VIDEO ARCHIVES
food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. THE BUTCHER KNOWS BEST: HOW TO SUBSTITUTE COMMON CUTS OF For all you devoted recipe lovers who want to adventure into new meat eating territories, I spoke with Jake Dickson (from our story below) today to get his recommendations on how YOU can start exploring the whole animal.Below, please find a list of common cuts of meat, and Jake’s suggested substitutions. Happy Eating! BEEF. If you like SKIRT STEAK – substitute SIRLOIN TIP CUT from the ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) Life is about connection. I’m very open to meeting, partnering, collaborating, discussing ideas and sharing all sorts of recommendations. You can email me at lizadeguia {at} gmail.com , chat with me on Twitter or Instagram (I’m @SkeeterNYC or @FoodCurated ), or find me on Facebook. I THE REGAL VEGAN: FOOLING JEWISH GRANDMOTHERS W/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. SACRED WARRIOR: RECLAIM YOUR TRUE NATURE & REWILD THROUGH Sacred Warrior’s curriculum is designed for those who feel disconnected in our modern world, with hands-on classes that bring you back to your innate self through nature. By adopting these unique practices, you start to build a foundation from which to awaken and reinvigorate your life. For many of her students, it has beenlife-changing.
CHIKARASHI: SUSTAINABLE, CHEF-DRIVEN POKÉ BOWLS WHERE “At Chikarashi we don’t allow customization.” Meet Michael Jong Lim, the Executive Chef & Co-Owner of Chikarashi, a contemporary sea-to-table poke restaurant with multiple locations based in New York City. Originally, this was supposed to be a story about seafood sustainability, but as I got to know the chef, something else spoke tomeintegrity.
THE WHITE MOUSTACHE: SMALL-BATCH YOGURTS WITH A PERSIAN The beauty of lifeof raising happy cultures in milk to form ultra-creamy yogurt. What sets The White Moustache apart is “coddling.”. Homa admits to the TLC method of yogurt care – a lot of attention to the details. It’s how her dad (yup, the dad with the white moustache) taught her to make the beautiful Persian styleyogurts she grew
VIVID VISIONS: RAGANELLA'S SMOKABLE HERBAL TEA “The ingredients, the elements of the products I make, have been in use for thousands of years. They’re safety tested by our ancestors” Meet Liz Neves, the founder of Raganella’s Botanical Solutions, an all-natural, ethical body care company that hand blends organic, sustainable, smokable tea and other herbal products in her kitchen in Brooklyn, New York. DRAWN TO FIRE: CHEF JEREMY STANTON OF THE MEAT MARKET Meet Jeremy Stanton, the chef and proprietor of The Meat Market, a sustainable butcher shop and one-of-a-kind, fire-roasted catering business in Great Barrington, Massachusetts. If there’s one thing Jeremy loves, it’s a show. A fire show. Ask him about grillingoutdoors and his
FOOD. CURATED.
Food. Curated. is an inspiring, James Beard Award-winning documentary series about passionate food makers. Filmed by Liza Mosquito deGuia. Find videos, food guides, behind-the-scenes, recipes & more. All good food has a story. Come join our food-loving community!VIDEO ARCHIVES
food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. THE BUTCHER KNOWS BEST: HOW TO SUBSTITUTE COMMON CUTS OF For all you devoted recipe lovers who want to adventure into new meat eating territories, I spoke with Jake Dickson (from our story below) today to get his recommendations on how YOU can start exploring the whole animal.Below, please find a list of common cuts of meat, and Jake’s suggested substitutions. Happy Eating! BEEF. If you like SKIRT STEAK – substitute SIRLOIN TIP CUT from the ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) Life is about connection. I’m very open to meeting, partnering, collaborating, discussing ideas and sharing all sorts of recommendations. You can email me at lizadeguia {at} gmail.com , chat with me on Twitter or Instagram (I’m @SkeeterNYC or @FoodCurated ), or find me on Facebook. I THE REGAL VEGAN: FOOLING JEWISH GRANDMOTHERS W/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. SACRED WARRIOR: RECLAIM YOUR TRUE NATURE & REWILD THROUGH Sacred Warrior’s curriculum is designed for those who feel disconnected in our modern world, with hands-on classes that bring you back to your innate self through nature. By adopting these unique practices, you start to build a foundation from which to awaken and reinvigorate your life. For many of her students, it has beenlife-changing.
CHIKARASHI: SUSTAINABLE, CHEF-DRIVEN POKÉ BOWLS WHERE “At Chikarashi we don’t allow customization.” Meet Michael Jong Lim, the Executive Chef & Co-Owner of Chikarashi, a contemporary sea-to-table poke restaurant with multiple locations based in New York City. Originally, this was supposed to be a story about seafood sustainability, but as I got to know the chef, something else spoke tomeintegrity.
THE WHITE MOUSTACHE: SMALL-BATCH YOGURTS WITH A PERSIAN The beauty of lifeof raising happy cultures in milk to form ultra-creamy yogurt. What sets The White Moustache apart is “coddling.”. Homa admits to the TLC method of yogurt care – a lot of attention to the details. It’s how her dad (yup, the dad with the white moustache) taught her to make the beautiful Persian styleyogurts she grew
VIVID VISIONS: RAGANELLA'S SMOKABLE HERBAL TEA “The ingredients, the elements of the products I make, have been in use for thousands of years. They’re safety tested by our ancestors” Meet Liz Neves, the founder of Raganella’s Botanical Solutions, an all-natural, ethical body care company that hand blends organic, sustainable, smokable tea and other herbal products in her kitchen in Brooklyn, New York. DRAWN TO FIRE: CHEF JEREMY STANTON OF THE MEAT MARKET Meet Jeremy Stanton, the chef and proprietor of The Meat Market, a sustainable butcher shop and one-of-a-kind, fire-roasted catering business in Great Barrington, Massachusetts. If there’s one thing Jeremy loves, it’s a show. A fire show. Ask him about grillingoutdoors and his
ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) As for my most recent projects, I just co-hosted a wildly entertaining underground food show w/Chef Russell Jackson for BravoTV called “Going Off the Menu” – which took home a TasteTV achievement award in 2016 for food programming. Filmed & directed “Chef Lab” for The Headline News Network, an in-depth documentary food series about innovative chefs; as well as, participated in myFOOD. CURATED.
Food. Curated. is an inspiring, James Beard Award-winning documentary series about passionate food makers. Filmed by Liza Mosquito deGuia. Find videos, food guides, behind-the-scenes, recipes & more. All good food has a story. Come join our food-loving community! CONTACT US/SUBMIT A STORY IDEA food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. DIVYA'S KITCHEN: WHERE YOUR FEELINGS MATTER AS MUCH AS THE Meet Divya Alter, the chef, cookbook author and co-owner of Divya’s Kitchen, the first Ayurvedic restaurant in New York City fully devoted to your feelings. Feelings matter in food. Moreso, Divya explains, they matter when it comes to digestion. Many of us suffer or have suffered after a meal because we did not honor this simple rule: Eatfor
NYC ARCHIVES
food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. COFFEE. CURATED. ROASTER ROUNDUPS: NOBLETREE COFFEE Nobletree’s mainstays are Brazilian blends, redolent of deep, nutty flavors; dark roasted sugars and complex, smoky overtones. Their house blend and espresso, both, balance flavors from the same family tree, attenuated only by the degree of roast and depth of flavor. This is fitting as both coffees were born of the same farms and roasted STANLEY'S PHARMACY: WHERE AGE-OLD ELIXIRS + MODERN “The very design of the place allows people to feel more open, trusting and free.” – Stanley George, pharmacist. Welcome back to our food. curated. documentary series on inspiring food artisans and passionate entrepreneurs in the food space!. You’ve seen one pharmacy, you’ve seen them all until you see Stanley’s Pharmacy, a gold-tinted, bright marigold accented, Drinks+Drugs INDULGENT & NOURISHING SWEET VEGAN BITES: OCKA TREATS “If you deprive yourself, it’s a lot harder.” – Evelyn Li, Co-Founder, Ocka Treats. Welcome back to our food. curated. documentary series on inspiring food artisans and passionate culinary masters in the food space! Meet Carmen Ng and Evelyn Li, the active and adventurous co-founders of Ocka Treats, a specialty vegan sweet treats business based in Brooklyn, New York. A RECOMMENDED BREAD LOVER'S GUIDE TO NYC & BEYOND Smoked Pumpkin Seed – Sandholt (Reykajvik) Relæ Sourdough – Mirabelle (Copenhagen) 11 Best Breads In & Around NYC. via Liza deGuia, Chief Storyteller, Food. Curated. House Sourdough Bread & Butter – Razza Pizza Artiginale (Jersey City) Rustic Baguette – Silvermoon Bakery (Upper West Side) Chardonnay Miche – Orwasher’s(Upper East
THE KOBE BEEF OF PORK: MOSEFUND FARM'S MANGALITSA PIGS Mosefund Farm is now one of a handful of farms that raises Mangalitsa pigs in the United States. And after realizing they could care for the breed successfully, Chef Clampffer started taking samples of his pork to high-end restaurants in New York City, quickly launching accounts with eager chefs at Gramercy Tavern, Blue Hill, The BreslinFOOD. CURATED.
Food. Curated. is an inspiring, James Beard Award-winning documentary series about passionate food makers. Filmed by Liza Mosquito deGuia. Find videos, food guides, behind-the-scenes, recipes & more. All good food has a story. Come join our food-loving community!VIDEO ARCHIVES
food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) Life is about connection. I’m very open to meeting, partnering, collaborating, discussing ideas and sharing all sorts of recommendations. You can email me at lizadeguia {at} gmail.com , chat with me on Twitter or Instagram (I’m @SkeeterNYC or @FoodCurated ), or find me on Facebook. I THE BUTCHER KNOWS BEST: HOW TO SUBSTITUTE COMMON CUTS OF For all you devoted recipe lovers who want to adventure into new meat eating territories, I spoke with Jake Dickson (from our story below) today to get his recommendations on how YOU can start exploring the whole animal.Below, please find a list of common cuts of meat, and Jake’s suggested substitutions. Happy Eating! BEEF. If you like SKIRT STEAK – substitute SIRLOIN TIP CUT from the STANLEY'S PHARMACY: WHERE AGE-OLD ELIXIRS + MODERN “The very design of the place allows people to feel more open, trusting and free.” – Stanley George, pharmacist. Welcome back to our food. curated. documentary series on inspiring food artisans and passionate entrepreneurs in the food space!. You’ve seen one pharmacy, you’ve seen them all until you see Stanley’s Pharmacy, a gold-tinted, bright marigold accented, Drinks+Drugs COFFEE. CURATED. ROASTER ROUNDUPS: NOBLETREE COFFEE Nobletree’s mainstays are Brazilian blends, redolent of deep, nutty flavors; dark roasted sugars and complex, smoky overtones. Their house blend and espresso, both, balance flavors from the same family tree, attenuated only by the degree of roast and depth of flavor. This is fitting as both coffees were born of the same farms and roasted SACRED WARRIOR: RECLAIM YOUR TRUE NATURE & REWILD THROUGH Sacred Warrior’s curriculum is designed for those who feel disconnected in our modern world, with hands-on classes that bring you back to your innate self through nature. By adopting these unique practices, you start to build a foundation from which to awaken and reinvigorate your life. For many of her students, it has beenlife-changing.
A DRESSING DESIGNED TO MAKE YOU EAT MORE SALAD: MOMO A Dressing Designed to Make You Eat More Salad: 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. “Processing and preservatives kill flavor. We restore the flavor with fresh vegetables.”. CHIKARASHI: SUSTAINABLE, CHEF-DRIVEN POKÉ BOWLS WHERE “At Chikarashi we don’t allow customization.” Meet Michael Jong Lim, the Executive Chef & Co-Owner of Chikarashi, a contemporary sea-to-table poke restaurant with multiple locations based in New York City. Originally, this was supposed to be a story about seafood sustainability, but as I got to know the chef, something else spoke tomeintegrity.
INDULGENT & NOURISHING SWEET VEGAN BITES: OCKA TREATS So, after a chance meeting and many many New York meals together, Carmen & Evelyn decided to form Ocka Treats to make their version of nourishing sweet snacks and desserts more readily available to New Yorkers. “Ocka” is an Australian slang word, wherein their interpretation means quintessentially Australian. Someone who is funand wild and
FOOD. CURATED.
Food. Curated. is an inspiring, James Beard Award-winning documentary series about passionate food makers. Filmed by Liza Mosquito deGuia. Find videos, food guides, behind-the-scenes, recipes & more. All good food has a story. Come join our food-loving community!VIDEO ARCHIVES
food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) Life is about connection. I’m very open to meeting, partnering, collaborating, discussing ideas and sharing all sorts of recommendations. You can email me at lizadeguia {at} gmail.com , chat with me on Twitter or Instagram (I’m @SkeeterNYC or @FoodCurated ), or find me on Facebook. I THE BUTCHER KNOWS BEST: HOW TO SUBSTITUTE COMMON CUTS OF For all you devoted recipe lovers who want to adventure into new meat eating territories, I spoke with Jake Dickson (from our story below) today to get his recommendations on how YOU can start exploring the whole animal.Below, please find a list of common cuts of meat, and Jake’s suggested substitutions. Happy Eating! BEEF. If you like SKIRT STEAK – substitute SIRLOIN TIP CUT from the STANLEY'S PHARMACY: WHERE AGE-OLD ELIXIRS + MODERN “The very design of the place allows people to feel more open, trusting and free.” – Stanley George, pharmacist. Welcome back to our food. curated. documentary series on inspiring food artisans and passionate entrepreneurs in the food space!. You’ve seen one pharmacy, you’ve seen them all until you see Stanley’s Pharmacy, a gold-tinted, bright marigold accented, Drinks+Drugs COFFEE. CURATED. ROASTER ROUNDUPS: NOBLETREE COFFEE Nobletree’s mainstays are Brazilian blends, redolent of deep, nutty flavors; dark roasted sugars and complex, smoky overtones. Their house blend and espresso, both, balance flavors from the same family tree, attenuated only by the degree of roast and depth of flavor. This is fitting as both coffees were born of the same farms and roasted SACRED WARRIOR: RECLAIM YOUR TRUE NATURE & REWILD THROUGH Sacred Warrior’s curriculum is designed for those who feel disconnected in our modern world, with hands-on classes that bring you back to your innate self through nature. By adopting these unique practices, you start to build a foundation from which to awaken and reinvigorate your life. For many of her students, it has beenlife-changing.
A DRESSING DESIGNED TO MAKE YOU EAT MORE SALAD: MOMO A Dressing Designed to Make You Eat More Salad: 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. “Processing and preservatives kill flavor. We restore the flavor with fresh vegetables.”. CHIKARASHI: SUSTAINABLE, CHEF-DRIVEN POKÉ BOWLS WHERE “At Chikarashi we don’t allow customization.” Meet Michael Jong Lim, the Executive Chef & Co-Owner of Chikarashi, a contemporary sea-to-table poke restaurant with multiple locations based in New York City. Originally, this was supposed to be a story about seafood sustainability, but as I got to know the chef, something else spoke tomeintegrity.
INDULGENT & NOURISHING SWEET VEGAN BITES: OCKA TREATS So, after a chance meeting and many many New York meals together, Carmen & Evelyn decided to form Ocka Treats to make their version of nourishing sweet snacks and desserts more readily available to New Yorkers. “Ocka” is an Australian slang word, wherein their interpretation means quintessentially Australian. Someone who is funand wild and
ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) As for my most recent projects, I just co-hosted a wildly entertaining underground food show w/Chef Russell Jackson for BravoTV called “Going Off the Menu” – which took home a TasteTV achievement award in 2016 for food programming. Filmed & directed “Chef Lab” for The Headline News Network, an in-depth documentary food series about innovative chefs; as well as, participated in my THE BUTCHER KNOWS BEST: HOW TO SUBSTITUTE COMMON CUTS OF For all you devoted recipe lovers who want to adventure into new meat eating territories, I spoke with Jake Dickson (from our story below) today to get his recommendations on how YOU can start exploring the whole animal.Below, please find a list of common cuts of meat, and Jake’s suggested substitutions. Happy Eating! BEEF. If you like SKIRT STEAK – substitute SIRLOIN TIP CUT from theRECIPES ARCHIVE
Prev 1 2. food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. Storytelling is mypassion.
CONTACT US/SUBMIT A STORY IDEA food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. DIVYA'S KITCHEN: WHERE YOUR FEELINGS MATTER AS MUCH AS THE Meet Divya Alter, the chef, cookbook author and co-owner of Divya’s Kitchen, the first Ayurvedic restaurant in New York City fully devoted to your feelings. Feelings matter in food. Moreso, Divya explains, they matter when it comes to digestion. Many of us suffer or have suffered after a meal because we did not honor this simple rule: Eatfor
THE WHITE MOUSTACHE: SMALL-BATCH YOGURTS WITH A PERSIAN The beauty of lifeof raising happy cultures in milk to form ultra-creamy yogurt. What sets The White Moustache apart is “coddling.”. Homa admits to the TLC method of yogurt care – a lot of attention to the details. It’s how her dad (yup, the dad with the white moustache) taught her to make the beautiful Persian styleyogurts she grew
MAKING QUALITY COUNT: ANITA'S CREAMLINE COCONUT YOGURT Making Quality Count: Anita’s Creamline Coconut Yogurt. Meet Anita Shepherd, the inventor and founder of Anita’s Creamline Coconut Yogurt, a small-batch, dairy free yogurt business based in Brooklyn, NY. “Most dairy-free yogurts aren’t white. But, they should be. I didn’t want to put anything fake in the food I was making.”. SHIT-TALKING & SAUSAGE MAKING: JUST ANOTHER DAY AT THE Meet Brent Young and Ben Turley, two parts to the butchering trio that make up The Meat Hook, a sustainably focused meat shop in Brooklyn, NY.. I spent the day with the two friends (and roommates) to find out all about their obsession with sausages – an art form they are quickly becoming famous for in their local neighborhood. Using pork, beef and lamb from whole animals, they’ve VIVID VISIONS: RAGANELLA'S SMOKABLE HERBAL TEA “The ingredients, the elements of the products I make, have been in use for thousands of years. They’re safety tested by our ancestors” Meet Liz Neves, the founder of Raganella’s Botanical Solutions, an all-natural, ethical body care company that hand blends organic, sustainable, smokable tea and other herbal products in her kitchen in Brooklyn, New York. THE REGAL VEGAN: FOOLING JEWISH GRANDMOTHERS W/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.FOOD. CURATED.
Food. Curated. is an inspiring, James Beard Award-winning documentary series about passionate food makers. Filmed by Liza Mosquito deGuia. Find videos, food guides, behind-the-scenes, recipes & more. All good food has a story. Come join our food-loving community!VIDEO ARCHIVES
food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) Life is about connection. I’m very open to meeting, partnering, collaborating, discussing ideas and sharing all sorts of recommendations. You can email me at lizadeguia {at} gmail.com , chat with me on Twitter or Instagram (I’m @SkeeterNYC or @FoodCurated ), or find me on Facebook. I THE BUTCHER KNOWS BEST: HOW TO SUBSTITUTE COMMON CUTS OF For all you devoted recipe lovers who want to adventure into new meat eating territories, I spoke with Jake Dickson (from our story below) today to get his recommendations on how YOU can start exploring the whole animal.Below, please find a list of common cuts of meat, and Jake’s suggested substitutions. Happy Eating! BEEF. If you like SKIRT STEAK – substitute SIRLOIN TIP CUT from the STANLEY'S PHARMACY: WHERE AGE-OLD ELIXIRS + MODERNSTANLEY PHARMACY NCPHARMACY STANLEY WIWELLNESS PHARMACY ALABAMAWELLNESS PHARMACY BIRMINGHAMWELLNESS PHARMACY NEAR ME “The very design of the place allows people to feel more open, trusting and free.” – Stanley George, pharmacist. Welcome back to our food. curated. documentary series on inspiring food artisans and passionate entrepreneurs in the food space!. You’ve seen one pharmacy, you’ve seen them all until you see Stanley’s Pharmacy, a gold-tinted, bright marigold accented, Drinks+Drugs COFFEE. CURATED. ROASTER ROUNDUPS: NOBLETREE COFFEE Nobletree’s mainstays are Brazilian blends, redolent of deep, nutty flavors; dark roasted sugars and complex, smoky overtones. Their house blend and espresso, both, balance flavors from the same family tree, attenuated only by the degree of roast and depth of flavor. This is fitting as both coffees were born of the same farms and roasted SACRED WARRIOR: RECLAIM YOUR TRUE NATURE & REWILD THROUGH Sacred Warrior’s curriculum is designed for those who feel disconnected in our modern world, with hands-on classes that bring you back to your innate self through nature. By adopting these unique practices, you start to build a foundation from which to awaken and reinvigorate your life. For many of her students, it has beenlife-changing.
A DRESSING DESIGNED TO MAKE YOU EAT MORE SALAD: MOMO A Dressing Designed to Make You Eat More Salad: 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. “Processing and preservatives kill flavor. We restore the flavor with fresh vegetables.”. CHIKARASHI: SUSTAINABLE, CHEF-DRIVEN POKÉ BOWLS WHERE “At Chikarashi we don’t allow customization.” Meet Michael Jong Lim, the Executive Chef & Co-Owner of Chikarashi, a contemporary sea-to-table poke restaurant with multiple locations based in New York City. Originally, this was supposed to be a story about seafood sustainability, but as I got to know the chef, something else spoke tomeintegrity.
INDULGENT & NOURISHING SWEET VEGAN BITES: OCKA TREATSHYPERLITE OCKA So, after a chance meeting and many many New York meals together, Carmen & Evelyn decided to form Ocka Treats to make their version of nourishing sweet snacks and desserts more readily available to New Yorkers. “Ocka” is an Australian slang word, wherein their interpretation means quintessentially Australian. Someone who is funand wild and
FOOD. CURATED.
Food. Curated. is an inspiring, James Beard Award-winning documentary series about passionate food makers. Filmed by Liza Mosquito deGuia. Find videos, food guides, behind-the-scenes, recipes & more. All good food has a story. Come join our food-loving community!VIDEO ARCHIVES
food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) Life is about connection. I’m very open to meeting, partnering, collaborating, discussing ideas and sharing all sorts of recommendations. You can email me at lizadeguia {at} gmail.com , chat with me on Twitter or Instagram (I’m @SkeeterNYC or @FoodCurated ), or find me on Facebook. I THE BUTCHER KNOWS BEST: HOW TO SUBSTITUTE COMMON CUTS OF For all you devoted recipe lovers who want to adventure into new meat eating territories, I spoke with Jake Dickson (from our story below) today to get his recommendations on how YOU can start exploring the whole animal.Below, please find a list of common cuts of meat, and Jake’s suggested substitutions. Happy Eating! BEEF. If you like SKIRT STEAK – substitute SIRLOIN TIP CUT from the STANLEY'S PHARMACY: WHERE AGE-OLD ELIXIRS + MODERNSTANLEY PHARMACY NCPHARMACY STANLEY WIWELLNESS PHARMACY ALABAMAWELLNESS PHARMACY BIRMINGHAMWELLNESS PHARMACY NEAR ME “The very design of the place allows people to feel more open, trusting and free.” – Stanley George, pharmacist. Welcome back to our food. curated. documentary series on inspiring food artisans and passionate entrepreneurs in the food space!. You’ve seen one pharmacy, you’ve seen them all until you see Stanley’s Pharmacy, a gold-tinted, bright marigold accented, Drinks+Drugs COFFEE. CURATED. ROASTER ROUNDUPS: NOBLETREE COFFEE Nobletree’s mainstays are Brazilian blends, redolent of deep, nutty flavors; dark roasted sugars and complex, smoky overtones. Their house blend and espresso, both, balance flavors from the same family tree, attenuated only by the degree of roast and depth of flavor. This is fitting as both coffees were born of the same farms and roasted SACRED WARRIOR: RECLAIM YOUR TRUE NATURE & REWILD THROUGH Sacred Warrior’s curriculum is designed for those who feel disconnected in our modern world, with hands-on classes that bring you back to your innate self through nature. By adopting these unique practices, you start to build a foundation from which to awaken and reinvigorate your life. For many of her students, it has beenlife-changing.
A DRESSING DESIGNED TO MAKE YOU EAT MORE SALAD: MOMO A Dressing Designed to Make You Eat More Salad: 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. “Processing and preservatives kill flavor. We restore the flavor with fresh vegetables.”. CHIKARASHI: SUSTAINABLE, CHEF-DRIVEN POKÉ BOWLS WHERE “At Chikarashi we don’t allow customization.” Meet Michael Jong Lim, the Executive Chef & Co-Owner of Chikarashi, a contemporary sea-to-table poke restaurant with multiple locations based in New York City. Originally, this was supposed to be a story about seafood sustainability, but as I got to know the chef, something else spoke tomeintegrity.
INDULGENT & NOURISHING SWEET VEGAN BITES: OCKA TREATSHYPERLITE OCKA So, after a chance meeting and many many New York meals together, Carmen & Evelyn decided to form Ocka Treats to make their version of nourishing sweet snacks and desserts more readily available to New Yorkers. “Ocka” is an Australian slang word, wherein their interpretation means quintessentially Australian. Someone who is funand wild and
ABOUT ME: LIZA MOSQUITO DE GUIA (@SKEETERNYC) As for my most recent projects, I just co-hosted a wildly entertaining underground food show w/Chef Russell Jackson for BravoTV called “Going Off the Menu” – which took home a TasteTV achievement award in 2016 for food programming. Filmed & directed “Chef Lab” for The Headline News Network, an in-depth documentary food series about innovative chefs; as well as, participated in my THE BUTCHER KNOWS BEST: HOW TO SUBSTITUTE COMMON CUTS OF For all you devoted recipe lovers who want to adventure into new meat eating territories, I spoke with Jake Dickson (from our story below) today to get his recommendations on how YOU can start exploring the whole animal.Below, please find a list of common cuts of meat, and Jake’s suggested substitutions. Happy Eating! BEEF. If you like SKIRT STEAK – substitute SIRLOIN TIP CUT from theRECIPES ARCHIVE
Prev 1 2. food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. Storytelling is mypassion.
CONTACT US/SUBMIT A STORY IDEA food. curated. is an intimate documentary series, founded on the idea that truly good food has a person and story behind it. Come meet inspiring food makers, discover new dishes, and go behind-the-scenes to celebrate the art of food. DIVYA'S KITCHEN: WHERE YOUR FEELINGS MATTER AS MUCH AS THE Meet Divya Alter, the chef, cookbook author and co-owner of Divya’s Kitchen, the first Ayurvedic restaurant in New York City fully devoted to your feelings. Feelings matter in food. Moreso, Divya explains, they matter when it comes to digestion. Many of us suffer or have suffered after a meal because we did not honor this simple rule: Eatfor
THE WHITE MOUSTACHE: SMALL-BATCH YOGURTS WITH A PERSIAN The beauty of lifeof raising happy cultures in milk to form ultra-creamy yogurt. What sets The White Moustache apart is “coddling.”. Homa admits to the TLC method of yogurt care – a lot of attention to the details. It’s how her dad (yup, the dad with the white moustache) taught her to make the beautiful Persian styleyogurts she grew
MAKING QUALITY COUNT: ANITA'S CREAMLINE COCONUT YOGURT Making Quality Count: Anita’s Creamline Coconut Yogurt. Meet Anita Shepherd, the inventor and founder of Anita’s Creamline Coconut Yogurt, a small-batch, dairy free yogurt business based in Brooklyn, NY. “Most dairy-free yogurts aren’t white. But, they should be. I didn’t want to put anything fake in the food I was making.”. SHIT-TALKING & SAUSAGE MAKING: JUST ANOTHER DAY AT THE Meet Brent Young and Ben Turley, two parts to the butchering trio that make up The Meat Hook, a sustainably focused meat shop in Brooklyn, NY.. I spent the day with the two friends (and roommates) to find out all about their obsession with sausages – an art form they are quickly becoming famous for in their local neighborhood. Using pork, beef and lamb from whole animals, they’ve VIVID VISIONS: RAGANELLA'S SMOKABLE HERBAL TEA “The ingredients, the elements of the products I make, have been in use for thousands of years. They’re safety tested by our ancestors” Meet Liz Neves, the founder of Raganella’s Botanical Solutions, an all-natural, ethical body care company that hand blends organic, sustainable, smokable tea and other herbal products in her kitchen in Brooklyn, New York. THE REGAL VEGAN: FOOLING JEWISH GRANDMOTHERS W/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.__ by storyteller
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ANIMA MUNDI: REFORMULATING ANCIENT PLANT MEDICINE FOR MODERN AILMENTS& HEALING
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COFFEE. CURATED. ROASTER ROUNDUPS: GUMPTION COFFEE | NYC Austrialian coffee roaster, Gumption Coffee, is on a mission to embrace the NYC coffee scene & palate. Find out what our head coffee writer Geoff Rickly discovers in their roasts.__
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FEED YOUR DREAMS: NATURAL ELIXIRS, HERBAL TOOLS & TIPS TO DREAM BETTER Meet Liz Neves, Dream Specialist & Herbalist. Find out how to go deeper in your dreams, how to lucid dream, what herbs & tinctures can facilitate your dreaming life, and how to unpack the information indream circles.
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THE WORLD’S FARE 2ND ANNUAL INTERNATIONAL FOOD FESTIVAL RETURNS TO CITI FIELD W/100 DIVERSE VENDORS 100 of NYC’s best cultural chefs – curated by food. curated. and other amazing Tastemakers – come together at Citi Field to celebrate World Food. May 18-19.__
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COFFEE. CURATED. ROASTER ROUNDUPS: PARTNERS COFFEE ROASTERS (FORMERLYTOBY’S ESTATE)
“Partners wowed me with their roasting, with their dedication to craft and with their desire to reach out and educate people on how to get the most out of their coffee.” – Geoff Rickly__
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BROOKLYN BUGS: EVOLVING OUR TASTE FOR EDIBLE INSECTS Meet Joseph Yoon, the chef and executive director behind Brooklyn Bugs. As edible insect advocates, they are helping to carve a path for delicious ento-cuisine into North American diets. (food. curated.) __ "Make leftovers the exception, not the habit." __ View this StoryVideo __
DIVYA’S KITCHEN: WHERE YOUR FEELINGS MATTER AS MUCH AS THE FOOD Meet Divya Alter, the chef/author of “What to Eat for How You Feel: The New Ayurvedic Kitchen” cookbook. We visit her restaurant Divya’s Kitchen in NYC’s East Village to learn the basics of how to eat for how you feel.__
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TV PREMIERE: SEASON 5 OF FOOD. CURATED PREMIERES THIS WEEK ON NYC LIFE Watch food passion come to life, every Thursday, 8pm on NYC Life(Channel 25)
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DROPPING SEEDS: THERE IS MORE TO THE MEDICINAL PLANT WORLD THANCANNABIS
Meet Johanna Guevara-Smiley & SirRoan Smiley, the founders of Dropping Seeds, a multi-use herbal blend business founded in Brooklyn, New York. Our new artisan story now on food. curated.__
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SACRED WARRIOR: RECLAIM YOUR TRUE NATURE & REWILD THROUGH HEALINGPLANTS
Meet Vanessa Chakour, the founder and herbalist behind Sacred Warrior, a plant-powered wellness practice, based in Brooklyn, NY. A beautiful and inspiring video story about the healing power of plants, via food.curated.
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INDULGENT & NOURISHING SWEET VEGAN BITES: OCKA TREATS Meet Carmen Ng and Evelyn Li, the active and adventurous founders of Ocka Treats, an Australian food-inspired, colorful, vegan sweet treats business based in Brooklyn, New York. | food. curated.__
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A PLANT MEDICINE FARM BUILDS A FRESH HERBAL CSA: SAWMILL HERB FARM Meet Susan Pincus, the head farmer and owner of Sawmill Herb Farm, a high quality, organic herb and plant medicine farm in Western Massachusetts with its own unique, community supported Fresh Medicinal Herb CSA. | food. curated.__
"I've always been a person who likes to take the road less traveled." - Ann Yonetani, NYrture Natto __ View this StoryVideo __
NYRTURE NATTO: CLEARING THE PATH FOR THE STINKY, STICKY, BELOVEDSUPERFOOD OF JAPAN
Meet Ann Yonetani, the founder/owner and microbiologist behind NYrture NY Natto, a divisively delicious Japanese probiotic superfood that your heart, bones, and gut have been waiting for! A new feature story for our food. curated.__
"There are different streams of consciousness and feeling, and everybody takes different things to arrive at the same place." __View this Story
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STANLEY’S PHARMACY: WHERE AGE-OLD ELIXIRS + MODERN MEDICINE DELIVER A BROADER SPECTRUM OF HEALTH Meet Stanley George, the founder & pharmacist of Stanley’s Pharmacy in New York City. A wellness bar where healing explores all forms of medicine. Our latest story for food. curated..__
"Just taste it. A lot of times I give one skewer away to people just so they'll try it." __ View this StoryVideo __ 6
D’ABRUZZO: THE MEAT, FAT, MEAT, FAT, MEAT, FAT LAMB SKEWERS OFABRUZZO
Meet Tommaso Conte, the chef & founder of D’Abruzzo, an award-winning New York City food vendor specializing in 100% Abruzzese cuisine from Italy. Our new food. curated. video story.__
"I think more people are becoming aware of just how special Nikkei cuisine is..." __ View this StoryVideo __
LLAMA INN: EXPOSING NEW YORKERS TO HARD-TO-FIND MODERN PERUVIAN NIKKEICUISINE
Limited to one seating of 8 people, only on Tuesday nights, this meal is a truly rare experience from the first bite. Meet Chef Erik Ramirez, the Executive Chef and Co-Owner of Llama Inn in Brooklyn, NY.__
“At Chikarashi we don’t allow poke customization.” __ Viewthis Story
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CHIKARASHI: SUSTAINABLE, CHEF-DRIVEN POKÉ BOWLS WHERE CUSTOMIZATION IS ABSOLUTELY NOT ALLOWED Meet Michael Jong Lim, the Executive Chef & Co-Owner of Chikarashi, a contemporary sea-to-table poke restaurant based in New York City.__
"When I saw all the patisseries in Paris, I decided to go into baking..." __ View this StoryVideo __ 1
SOOOO MUNCH GOOD: THE BAKING BEAN’S SWEET MANIFESTO Meet Clarice Lam, the chef & owner of The Baking Bean, a fun-loving, oven-to-door bakery, specializing in all natural custom cakes, pastries, cookies & confections based in New York City.__
"No dumpling is a bad dumpling." __ View this StoryVideo __
THE FAT JUICY DUMPLINGS OF EAST WIND SNACK SHOP: A WINK TO OLDCHINATOWN
Meet Chris Cheung the Executive Chef & Owner of East Wind Snack Shop, an outstanding, authentic Chinese-dumpling restaurant in WindsorTerrace, Brooklyn.
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INSIDE THE NANO BREAD PROGRAM AT TORST | FOOD. CURATED. Meet Max Blachman-Gentile, the head baker (the only baker!) at TORST. If you’re the type of person that goes out of their way to hunt down a good sourdough, Max is your person.__
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ROASTER ROUNDUPS: BESPOKE JAPANESE COFFEE SUBSCRIPTION BY KURASU |COFFEE. CURATED.
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THE NEW YORK COFFEE FESTIVAL FINDS | COFFEE. CURATED. “Some of the most exciting surprises came from the names that I had never heard, both domestic and foreign.” // Welcome back to Coffee. Curated. our special feature on coffee roasters and coffee experiencesin NYC and beyond.
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premier award honoring video and television selects food. curated. as a 2019 winner in the “Food & Beverage” Silver Category. We are proud of our partnership with Syncbak to make this award possible! The World’s Fare Food Festival at Citi FieldLiza
deGuia and her hand-selected team of NYC Tastemakers have signed on to curate The World’s Fare in Queens. Expect 100 food & beer vendors from 100 different nations coming together to Eat. Drink. Unite. GetTix!
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Use Up/Down Arrow keys to increase or decrease volume. Bravotv.com's new digital series, Going Off the Menu uncovers the most delicious—and above all, top secret—food and drink adventures the underground restaurant scene has to offer. Luckily the co-hosts—renowned underground chef RUSSELL JACKSON and award-winning food documentarian LIZA DE GUIA —have the hookup.
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