Epiphany of Beans
Long Island’s largest roaster blazes new ground with a café at Stony Brook University and a new pour-over bar.
Indigenous Industry
Locavore Lawyer
Earlier Foscolo said he got into food law because of hedonism. Eating lardo with a writer at one o’clock in the afternoon on a workday would count as that.
Raising Livestock Is Making a Comeback in Agriculture on the East End
In the past few years, habitues of farmers markets have no doubt noticed that in addition to the goat cheese and eggs that are an established part of our local fare, there’s now cow’s milk, pastured chickens and cow’s cheese. That’s just the tip of the protein pyramid.
Aboriginal Feast to Celebrate Southold Indian Museum 50th Anniversary
To revitalize the Southold Indian Museum, a group of volunteers on the North Fork are hosting a dinner-fundraiser. Established in 1962, the museum is…
Long Island’s Livestock
Herds of cows, pigs, goats and sheep are expanding on the East End.
History of Duck Farming Exhibit at Westhampton Beach Historical Society
Throughout the summer the Westhampton Beach Historical Society will have its new exhibit on the history of duck farming on Long Island on display.
Pushing the Gospel West
Tom Schaudel hones and expands his craft, for Long Islanders, by Long Islanders.
A Time to Sew
An annual fleece and fiber fair draws farmers, knitters and weavers to Riverhead.
Amagansett Sea Salt
A couple starts to harvest our region’s most abundant—and flavorful—resource.
Dreesen’s
The past and future of a butcher, donut maker and caterer. EAST HAMPTON—Dreesen’s Excelsior Market was always much more than a butcher’s shop, or…
INDIGENOUS INDUSTRY: A Fire Island State of Mind
A rapidly growing brewery still relies on place-based experimentation. “The Great South Bay—how does it taste?” Jeff Glassman shouts his question over the roar…
From Farm to Jar
In 2003, I walked into Jeri Woodhouse’s Orient home to write a story. New to the area and just beginning to write about the East End, I had started a weekly column focusing on food and wine in a now nearly defunct paper. Someone had told me that Jeri had a “real cottage” business going making jams and jellies and oils and vinegar. Perfect.
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