Why Food?

Dana launched her macaron bakery out of a small test kitchen in New Jersey at the age of 30 after leaving her job as a magazine photo editor to pursue a culinary degree. When Dana started applying her background in editorial photography to her business’ social media channels and the unique approach of photographing her macarons as though they were bottles of perfume or expensive jewelry, the business began to take off. Today, Dana has grown her business to ship direct to customers and wholesalers nationwide, expanded into a 6,000 square-foot facility, currently employs a team of 25, appeared on QVC, and organically grown her social following to nearly 100k while also becoming a mother in 2016. Join us for a conversation about macarons, entreprneurship and building an Instagram-ready brand.

Why Food is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Suzanne Cupps is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Born and raised in South Carolina, Suzanne spent summers on her grandfather’s farm, but dodged her mother’s requests for help in the kitchen. A math major in college, she worked in Human Resources after college before taking the leap to attend the Institute of Culinary Education and start a new career in the kitchen. She started at Annisa, working under Chef Anita Lo, and played an integral role in rebuilding and re-opening the restaurant after a major fire. She then moved to Gramercy Tavern, and helped open Untitled initially as the Chef de Cuisine under Chef Michael Anthony before being promoted to Executive Chef in 2017. Join us for a conversation about her career in some of NYC's best kitchens and how her personal style has evolved over a varied career.

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pooja’s interest in cooking started as a child in North Carolina, watching the early versions of cooking shows on television and then trying to recreate the recipes in the kitchen herself. Though she pursued other interests in fair and affordable housing through the non-profit sector, she continued to follow her ice cream-making hobby. She was particularly inspired by the blank palate of an ice cream base, when she discovered that the same spices of her parents’ Indian cooking – ginger, rose petals, saffron, and cardamom - could be used to robustly flavor ice creams in a way that she never tasted before. Join us for a discussion of Pooja's process and creativity in building an ice cream brand that's innovative and true to her culinary roots.

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nigel Sielegar is an web designer who on a whim decided to open a stand at the Queens Night Market, selling traditional Indonesian coconut desserts with his cousin. Within one year of launch, Moon Man has created a line of carefully presented desserts, making them not only delicious, but visually appealing, an asset in today’s Instagram-heavy food culture. They have also received press from outlets including Culture Trip, Eater and the New York Times. NY Times food writer Ligaya Mishan named the kue pancong as her favorite dish at the Queens Night Market, which she acclaimed as her favorite eatery of 2017. Join us for a conversation about the interplay between food and design and building a business from the ground up in New York City.

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Loren Brill was a young college graduate working as a yoga instructor when her world was turned upside down: she had cancer, Hodgkin's Lymphoma to be exact. After the shock wore off, she sprung to action, determined to take better care of her body through food. She began to cut processed sugars, hydrogenated oils and common allergens from her diet -- but found she was unable to satisfy her sweet tooth with commercially available cookies and cookie dough. So why not make her own? After long hours testing batches and batches of cookies, Loren perfected her own recipe of vegan, gluten / nut / dairy free, whole grain cookies and presented it to Whole Foods. Now, Sweet Loren's ready to bake cookies and edible cookie dough is carried by most grocery retailers across the country. Join us as we hear Loren's inspiring story taking charge of her life, navigating the complicated world of grocery and how she keeps balanced in the hectic world of today.

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Elena Liao knew something was missing. She had been in merchandise planning at some of the nation's best retailers for almost 10 years, but she didn't feel captivated by her work. As she looked for side hobbies to do in her free time, she found herself naturally drawn to coffee -- pourovers, specifically -- yet during class she would be drinking tea from her birthplace of Taiwan. Taiwan's complex history has given it a special relationship with oolong tea -- a lightly oxidized tea somewhere between green and black -- and Elena saw an opportunity to become a champion for the category. Knowing most large tea retailers would not spend money to find quality oolong, as it was such a small part of their portfolio, Elena decided to open up Té Company as a retail store, educational shop and brewing house to welcome tea drinkers of all paths to try Taiwanese oolong. Join us as we talk about the differences in teas, how oolong became Taiwan's tea claim to fame, what it takes to run a small retail brand in NYC and more!

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joseph Yoon started his career in music but decided to pursue his love of cooking and became a private chef and caterer. It was while catering an exhibition with an artist friend that he cooked with insects for the first time, and he hasn't looked back. As the Founder of Brooklyn Bugs, Joseph has become an advocate for eating insects and an expert in the diverse and flavorful works of edible bugs. Join us for a conversation (and tasting) of some of the world's most delicious insects!

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Garrett Oliver is the Brewmaster of the iconic Brooklyn Brewery and a world-renowned expert on beer, but few people know that he started his career as an international rock band manager and music producer. Join us for a wide ranging and wildly off-topic conversation about the arc of his long and storied career, what makes a good beer, and how to look great in hats.

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kerry Brodie started her career in nonprofit communications before deciding to pivot to pursue her love of cooking. While in culinary school, she realized she could use the skills she was learning to create a more sustainable, more welcoming environment for refugees newly arrived in the US. She launched Emma's Torch, a restaurant and culinary job skills training program for refugees and asylum seekers, as a popup in 2017, and opened as a full service restaurant in Brooklyn in the spring of 2018. Join us for a conversation about social entrepreneurship, food, and running a nonprofit restaurant.

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Raquel Jacquez Sharp is an educator and activist around healthy food and the Communication and Partnerships Manager at the Sylvia Center. Join Raquel and two of her students, Isatou and Halima (both 17) for a discussion on changing food habits among teenagers, and building food careers from a young age.

Why Food? is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.