We chronicle how the region eats. Through editorial and at events where our stories come to life, we celebrate the people who are building the sort of food culture we want—one that’s diverse, accessible, sustainable and delicious.
We hunger for bits of forgotten food history; Bonac Clam Pie from Springs or samp from Shinnecock Nation; an artisan, cook, or chef that makes their own aquavit or cured meats; a factory or store with a culinary specialty, be it big or small; a local trend that is really making a difference in how we think about food; and community gardens and farms that feed the community.
The print edition of Edible East End is published four times a year and is available by subscription, on our website and at other distribution spots throughout the borough. You can also visit our sister magazines, Edible Manhattan, Edible Long Island and Edible Brooklyn or check with Edible Communities to find the Edible nearest you.