On the Dish
These two self-described “food system nerds” turned their small batch ice cream company Sugarwitch into something so magical it’s inspired a cult following.
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When pregnant in 2017, Emree Woods noticed there weren’t a lot of great options for a decent beer replacement. So the Marietta, Georgia mom created her ow
Rebecca King ducked her office job in commercial real estate to ply the farmers market and go home and cook. Now her very un-kosher Jewish deli pop-up operates at LA’s Smorgasburg where King cures her own pork pastrami.
A hunch about hummus got Muntaha Dari, a Palestinian-American, to sell her home-cooked recipe at her son’s Ohio gas station. Now it’s what people stop for.
Cookies just weren’t cutting it during the pandemic so jazz enthusiast Jaime Shannon infused them with alcohol. Her dark chocolate cookie with bourbon is now a hit thanks to her new business, Hep Cat.
The menu looks similar to what you’d find at any standard fare restaurant, but guess what? It’s all vegan at Charleston’s Neon Tiger.
San Diego’s opulent Animae restaurant has a new executive chef. Beyondish got to sit down with her and talk food.
Ayeshah Abuelhiga hated her corporate job so she turned to what she loved best: Creating buttery, crumbly, gooey baked goods. What started as a biscuit pop-up is now a full-fledged frozen foods company.
A North Carolina chef turns her pecan crisp cookie recipe into a nationwide juggernaut of baked goodness and then some.
Who wouldn’t want to hang out at a vintage Kansas coffee shop modeled after “That 70s Show?”
After two separate bouts of cancer in her family, this mother of two launched a business to help other families thrive, with an assist from some very healthy food.
