On Our Two Year Anniversary: Anna and Teddy Reflect on the Best of The Deligram

The best is yet to come!

We first came up with the idea for The Deligram in 2020, when, like so many, we were moored to our homes. In those dark days, seeing how resourceful so many people from our New York community had become was a source of joy–temporarily unemployed chefs had pivoted to running small businesses out of their apartments, those with no professional food experience took the plunge, signing up for space in commissary kitchens. It was people making lemonade out of lemons, building something new out of the ashes of the past.

Fast forward to the present day, our respect for and fascination with these resourceful makers is stronger than ever. We’re finding new ways to tell their stories, to support this project (we’re so grateful to our paid subscribers), to collaborate with makers (our first co-branded collaboration, 110 slices of cake by From Lucie, sold out in 50 minutes!), and the best is yet to come! Stay tuned for more–of everything. More events, more products, and, of course, more stories.

While we can’t reveal everything that’s coming up this year, we can take a look back. So, as part of The Deligram’s two-year anniversary celebration, our co-founders Anna Polonsky and Teddy Wolff remember some of the stand-out products and stories from the issues we’ve published so far. 

It’s been two years! How does it feel? 

Anna: Heartwarming! Unreal! It feels like we started yesterday, but it also feels like The Deligram has always been with us.

Teddy: It’s just become part of how I interact with New York City. I sometimes forget that people are reading it, too! I just love meeting the makers and seeing what everyone is up to.

What are you the most proud of? 

Anna: The variety of stories we’ve been able to tell through food. 

Teddy: We try to do things that are genuinely helpful to the people we cover. We’re not perfect, but it’s a big focus when we think about what we want to do with this project. I think we produce something with a lot of integrity as well as positivity.

What’s been the greatest challenge?

Anna: Survive independently, for now, with no sponsor or investor. And to always keep pushing the quality as we rely entirely on our readers. 

Teddy: It’s a lot of work! Staying on schedule is tough. Everyone who works on The Deligram is doing it on the side. We are all so busy but somehow, we get it done!

What is one maker story that really stuck with you and why?

Anna: It’s really hard to pick one. I’m forever moved by Nasrin Rejali’s immigration story. Tyler Lee Steinbrenner from ACQ’s deeply political approach to bread has reminded me of the power food can have. Sol Cacao’s thoughtfulness about their grandparents, who harvested cocoa in Trinidad, too.

Teddy: Jonah Reider getting kicked out of his NYU dorm for hosting supper clubs. Higher education is a scam and academia hates fun!

Your favorite Deligram product for…

A dinner party

Anna: Bad Habit Ice Cream! Our first subjects.

Teddy: Cochonneries sausages, chops, and charcuterie.

A snack

Anna: Currently snacking on Casa Bosques’ chocolate-covered cashews. 

Teddy: Rachana’s momos.

A gift

Anna: A bottle of sake from Kato Sake Works or a set of jams from Trade St. Jam Co. 

Teddy: Sol Cacao.

The Deligram maker you’d most like to…

Have dinner with

Anna: Chris Crawford from Tart Vinegar, who does or does not own a phone. 

Teddy: I just had dinner with Lani (Brutus Bake Shop) and Chris (Tart Vinegar). 10/10 can recommend sharing a table with those two.

Cook you dinner

Anna: Fany from Fan Fan Doughnut - can’t wait to try her new restaurant!

Teddy: Bad Habit.

Raid their pantry

Anna: Pastiche! She uses the most amazing spices and ingredients in her blends, which I cook with all the time.

Teddy: So many. But Pith has all the condiments and snacks, two things I love.

The Deligram product that was….

The most surprising

Anna: Alf Bakery’s laminated baguette blew my mind.

Teddy: Unified Ferments continues to surprise and delight.

The most underrated

Anna: Sweet & Salzig stollen is an artisanal masterpiece, I just don’t think people here think of German pastries spontaneously… for now. 

Teddy: Lunch at Kimchi Kooks.

The best recommendation from one of your Deligram friends…

Anna: Brooklyn Queen Honey, a great local find from Pastiche.

Teddy: Alice Jun at Hana Makgeolli recommended fellow Brooklyn-based rice wine maker Kato Sake Works. A real gem!

Your favorite photo…

Anna: I am forever in love with Teddy’s photoshoot at Borgatti’s, the photos feel right out of The Sopranos.

Teddy: I’m most proud of the portraits, overall. Everything we do is about individuals on a journey, driven to do something special. Connecting with those people, understanding their stories, and getting a chance to taste their products is what it’s all about. Also, there’s a macro shot of a ramp and apricot terrine by Marcelo of Cochonneries which is very graphic. It’s kind of gross but still makes my mouth water. That shit was so good. 

We’d love to hear what you’d like to see more of from us. Send us a note at hello@thedeligram.com.

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