Don’t let the mid-week chill fool you; barbecue season is on its way. But before you run out and stock your freezer with all the usual grill-friendly favorites, let’s take a minute to throwback to an article all about the one you may be forgetting: bison.
It takes a sour woman to make a good pickle—or so writes Michael Chabon in his novel, The Yiddish Policemen’s Union, clearly oblivious to the pleasures of Horman’s Best Pickles and the not-at-all-sour young man behind them. Of course, our own Jeanne Hodesh is better informed, having spoken with Nicholas Horman himself back in the summer of 2009.
To protect place names, in 2005 the Joint Declaration to Protect Wine Place Names & Origin was signed in Napa Valley. Since then 19 regions have signed the declaration including Long Island, which joined in 2010.
The Daily Meal just published its top ten list for school lunch programs across the country. But it neglected to mention the secret ingredient–call her the school food whisperer–behind nearly half them.
The great essayist Charles Lamb once wrote that “asparagus inspires gentle thoughts.” And while this may be true for most of us—there is, after all, a reason we all scream for ice cream rather than the old green stalks—it is most certainly false for Lyle Wells, the East End’s own “Asparagus King.”
As I am chronically time-challenged, I decide to give Farm 2 Kitchen a try. At the end of a workday, I place an online order for several items including asparagus, chèvre, pasture raised eggs, artisanal bread, micro greens and herb sea salt harvested from the East End ocean waters.
In our Spring Issue, Meghan Harlow wrote about the Shinnecock Bay Restoration Program, an important push to revive the wildlife in the bays so essential to filtering the water. We heard from the program coordinator, Christine Santora, recently and she have some news about the upcoming year.
How does a potluck themed dinner sound with like-minded food enthusiasts, a diverse group of friends and strangers who are passionate about good, clean and fair food for all? And what if I told you that the ingredients for each dish is locally sourced or perhaps in someone’s own backyard?
A thing of beauty is a joy forever—be it a poem or a perfectly ripe tomato. And as we learned from Geraldine Pluenneke’s 2009 story, “The Poet, Grounded,” the joys of the page and palate converge at Amagansett’s own Quail Hill Farm in the shape of its director, Scott Chaskey.
Just like a CSA, members don’t know what they’re getting until they open the box (or the e-mail with the news). This is a great way to supplement your weekly fish buying and try out new species.
So what will it be, a glass of merlot or some compost tea? As Brian Halweil learned in his 2005 piece, “Grapes Without Pesticides,” the grapes, at least, seem to prefer the latter.
Beer drinkers, rejoice. You held out for a hero on the grape-happy East End and, according to the results of our 2014 Local Hero Awards, you found one in the Montauk Brewing Company.
