On the Dish
Nick Ng and Ahreum Kim used the pandemic to get creative with Ooyoo, a Minnesota-based company specializing in Korean-style dessert spreads.
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.
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.