In these two videos, filmmakers Daniel Klein of The Perennial Plate and Liza de Guia of Food Curated take us to farms in upstate New York where the flooding from Hurricane Irene in late August followed by tropical rains a week later that re-flooded many farms, was devastating. More

Joshua Kace says he was never a potato chip guy. "Dried meat was always my snack." He remembers road-tripping to national parks out west at a young age when his parents pulled over at a gas station—it was the first time beef jerky touched his lips. "I always wanted more jerky. There never was enough jerky," he says. Kace, naturally, went on to launch his own small-batch artisan jerky company with two friends called SlantShack Jerky, the latest subject for Liza de Guia's Food Curated video series. More

The Mote Marine Laboratory's Siberian Sturgeon Program in Sarasota, Florida, has spent over a decade developing recirculating aquaculture technology as an eco-friendly and sustainable way to grow farm-raised sturgeon in the United States. In the latest episode of Food Curated, documentarian Liza de Guia gives us a tour of the facility with Program Manager Jim Michaels. More

"If you get your conventional tofu here and you serve it in Asia, nobody would eat it, simply because its not delicious," says Minh Tsai, the founder of artisanal, organic tofu company Hodo Soy Beanery in Oakland, California. Tsai couldn't find the same quality of tofu he grew up with in Vietnam, so he decided to make it himself with the idea of making "the best tofu you've ever eaten." See how tofu is made at Tsai's soy beanery in the latest episode of Food Curated from documentarian Liza de Guia. More

"It's not the other white meat—it's the other red meat, we like to call it," says Michael Clampffer, Executive Chef & Vice President of Mosefund Farm in Branchville, New Jersey. This farm specializes in raising Mangalitsa pigs, a rare pig breed that has gained popularity in the U.S. over the past few years for its rich, red, well marbled meat. Mosefund Farm currently raises about 150 pigs on a diet of barley, wheat, and acorns. Learn more about Mangalitsa pigs in the latest episode of Food Curated from documentarian Liza de Guia. More

Renaissance Sausage is kind of like the organic, locally sourced version of the Oscar Meyer Weinermobile. Dan Samko, the founder and head sausage-maker of the Philadelphia-based truck, sources beef, chicken, and lamb from nearby farms like Lancaster Farm Fresh and Jamison Farm. "Everyone's eaten a sausage in their life, so you have to make some of the best sausage for people in this town to really take to it," he said in this video from Liza de Guia's Food Curated. His Mediterranean Sausage is gyro-inspired, made with lamb and beef sausage and topped with hummus, tzatziki-dressed cukes, and a red onion and tomato salad. Watch the video after the jump. More

In the latest video from Food Curated's Liza de Guia, we meet mussel farmer Gordon King. He farms 1.25 million pounds of Mediterranean mussels—an especially meaty-plump kind of mussel that's sought after by chefs—per year on the southern end of Washington's Puget Sound. He also looks like a brawnier version of Sean Connery, which is kind of what you'd hope for in a mussel farmer, right? Listen to him talk about harvest season in this video. More

Ever heard of geoducks? First of all, they're pronounced gooey-ducks. The prehistoric-looking and, well, pretty ugly shellfish, are native to the Pacific Northwest and fascinating creatures. Though tough to raise (it involves hours of hunched-over farming), they've been called the prime rib of clams. Liza de Guia of Food Curated tried some for the first time on her recent trip to Washington state. "I can honestly say as a seafood lover I felt like I had been missing out my whole life." Watch the video to learn more about geoducks. More