Long Island’s largest roaster blazes new ground with a café at Stony Brook University and a new pour-over bar.
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.
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.
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…
Herds of cows, pigs, goats and sheep are expanding on the East End.
Throughout the summer the Westhampton Beach Historical Society will have its new exhibit on the history of duck farming on Long Island on display.
Tom Schaudel hones and expands his craft, for Long Islanders, by Long Islanders.
An annual fleece and fiber fair draws farmers, knitters and weavers to Riverhead.
A couple starts to harvest our region’s most abundant—and flavorful—resource.
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…
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…
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.