Portable Chef aims to improve your life through the pleasures of delicious, sustainable, and healthy food.
In a nation obsessed with eating healthy, we seem completely incapable of coming to a consensus over what we should and shouldn’t eat. Food fads come and go, which has only served to make things more confusing.
Van Leeuwen Artisan Ice Cream was launched in Spring 2008 by Ben Van Leeuwen, Laura O'Neill and Pete Van Leeuwen. They make their ice cream using only fresh milk and cream, cane sugar, egg yolks and finest flavors from small producers locally and around the world. There are now six trucks and three stores around Brooklyn and Manhattan serving their house made ice creams, Toby's Estate Coffee and fresh pastries from the Van Leeuwen Artisan Bakery.
MilkMade was not started with business pursuits in mind... rather, Diana Hardeman just wanted a better pint. After years of buying a-pint-a-night from her local bodega, she realized she was left increasingly unsatisfied - pints had shrunk, what was once ‘natural’ could no longer be labeled as such, and flavors weren’t aligned with her more adventurous palate.
Brine got into Rick Field’s blood at an early age. As a kid in the 70’s he made pickles with his parents in Vermont. "Pickling is fun," says Rick, and that’s why he started making pickles in his Brooklyn apartment in 1997, using local produce from the nearby Greenmarket. By 2004, Rick was winning pickle awards and he gave up his "day job" to become a professional pickler.
Red Jacket is a family farm, now in its third generation, that produces over 20 varieties of apple, a range of summer fruits including berries, cherries and stone fruits, and a wonderful line of cold-pressed and unfiltered 100% fruit juices. Red Jacket employs Integrated Pest Management and is certified by the Food Alliance as a sustainable producer, and their integrated fruit business, including growing, storing, packing and shipping, keeps the supply chain as short as possible from farm to table.
A crew of pizza makers traveling the earth with a stone and steel hearth welded to a flatbed trailer. We built our oven inspired by equal parts locomotive and Italian grandmother. Tired of sad, lifeless street fair pizza, we wanted to make real pizza for NYC’s outdoor events in the Italian tradition of the wood fired oven, with a rig that’s on wheels! and light weight! and (virtually) indestructible!
Jody was a young veterinarian who wanted to go to Tuscany and learn cheesemaking; Luisa was a young Tuscan woman who wanted to come to America. They are now a married couple whose work is preserving both New York State farm land and the traditional Tuscan art of handmaking sheep's milk cheeses. The sheep are raised naturally, grazing Dancing Ewe's rich pastures, which leads to the high-fat, high-protein milk that makes the cheeses so rich and flavorful.