Meet the Producer: Angela Liu

It’s amazing what can happen when traveling overseas. For Angela Liu, it meant switching careers from the biotech and pharmaceutical industries—where she spent more than 15 years as a research and development scientist and later as a business executive—to creating her own company: Crispy Green, maker of Crispy Fruit and FruitziO, all-natural freeze-dried fruit snacks.

The seed was planted early on. Liu’s upbringing in China ingrained a connection between good food and good health. Immigrating to the U.S. at 19 years old, she became a researcher, finding cures for immunological disorders and metabolic diseases. Her passion for food and nutrition was a natural extension of her work. But it was on a trip back to China in 2003, when she tasted delicious freeze-dried apples, that she found the inspiration to start her own food company in 2004. The endeavor has let her pull on all of her strengths—scientific knowledge, technical expertise, entrepreneurial spirit and a love for food.—Denise Shoukas

Liu shares more of her story with us:

What is your favorite flavor in your line?

Crispy Mangoes and FruitziO Apricots. I like fruits that are flavorful with a bit of tanginess, which I find in these two products.

Who is your culinary idol and why?

Ina Garten, host of Barefoot Contessa on the Food Network, because of her low-key and down-to-earth style. She champions returning to basic cooking and using simple and fresh ingredients—nothing fancy and intimidating. The other side of Ina that I admire is that she didn’t have formal culinary training. She was a White House analyst on nuclear policy who, because of her passion for cooking, taught herself the necessary techniques and quit her government job to pursue a culinary career. She’s a great example of what one can achieve by following their passion with dedication.

What's your guilty food pleasure?

It depends on my mood, but I would take fresh chanterelles sautéed in butter anytime. I tried this dish the first time over a decade ago when I lived in Sweden, where mushroom-foraging is a big national pastime. I’ve been in love with this simple recipe ever since.

Best meal ever?

I would say a steamed fresh fish, preferably sole or sea bass, with ginger and scallions, and stir-fried Chinese spinach in shrimp paste on the side.

If you weren't making freeze-dried fruit snacks, what would you be doing instead?

I would be a chef or an artist of some sort. I like the business side of my work, but what I love more is the creative side of it. Developing a new product, a marketing plan and sales strategy are all parts of the creative process, which is challenging but fun at the same time.

Aside from your products, what three items can you always find in your kitchen?

A wide collection of spices (both Asian as well as European), a wok and a set of good knives. 

Denise Shoukas is a regular foodspring.com contributor
and is the author of foodspring’s food forager blog.

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