First of all, thanks to the nearly 300 people who voted and told us which photo they liked for our cover. This photo by Randee Daddona was extremely popular, and we love it, too; it’s so springy! Most of all, we love hearing from you. Keep the feedback coming on Facebook, Twitter and Instagram.
The Spring 2014 Innovation Issue has hit the streets and is available on all your mobile devices. For a quick tour of what we’ve covered in food and wine happenings on the East End, let’s look to Brian Halweil’s opening letter, Grist for the Mill:
A couple in Amagansett launched FeedFeed, a social media platform where users can bypass the cacophony of recipe blogs in favor of photo-driven breakfast, lunch and dinner ideas from friends. Farm 2 Kitchen LI is a web-based clearinghouse and delivery service of only local products, an East End locavore’s FreshDirect.
Whether it is Naturally Good’s decision to expand its Montauk storefront or Crooked Ladder’s addition to Riverhead’s brewers row, invention doesn’t come without trial and error. Biologists behind the Shinnecock Bay restoration project have found it’s not just planting eelgrass beds, seeding algae and installing clam sanctuaries that lead to more clams, but an aggressive combination of all three. Last fall, Northport’s Eat Me, Drink Me food truck introduced, with some trepidation, pumpkin cheesecake and apple pie grilled cheese sandwiches. The whimsy of Thanksgiving desserts became two of its most popular lunch staples.
Today’s tech-driven economy and exploratory appetites demand constant newness. Koppert Cress in Cutchogue scours the globe for little-known, big-flavored seeds to raise in their awe-inspiring 30,000-square-foot greenhouses that turn out a rainbow of leaves tasting of oysters, cumin or sweet corn. When Lieb Cellars started packaging wine in boxes and disposable kegs, they were inspired by savings in materials but also by the marketing opportunities: the kegs (holding 26 bottles) are perfect for parties.
And so much more! Read on.
