The voting was furious; more than 1,000 people visited our website to check out the ballot for 2014’s Local Heroes. And all voted with…
Everyone’s heard of death by chocolate, but what about murder by mushroom? As E.L. Wyves learned in her 2005 interview with members of the Long Island Mycological Society, the latter is much more likely (and, obviously, much less fun).
Filmmaker Brent Nemetz has food on the brain. The East Ender, who owns Stirling Films, has won three Emmys for his work on PBS and the Food Network. And for the moment he’s working on developing a show for Food Network featuring our farmers and artisans.
When Brian Halweil talked to Paulette Satur about her vegetable business in 2005, she was farming nearly 200 acres in Cutchogue with her husband…
It’s been a busy couple of months for Peconic Land Trust. They put out a request for proposals to find a farmer to till…
Each year Edible Communities, the family of local food magazines, of which Edible East End is a member, gives its readers an opportunity to acknowledge and recognize the dedication and work of our local heroes: the farmers, chefs, merchants, food artisans and nonprofit organizations that feed us.
As with all foods, it seems like the more you know about sushi, the more authentic and gentler on the planet your experience can be. But the story of sushi goes back, way back before sushi was served as raw fish.
Lucky us. On Long Island it’s easy to find fresh fish. Try living in suburban New Jersey, where my sister lives, and you have to drive two towns over to find a store that sells fish and only fish. Otherwise you’re left with the supermarket.
Inspired by their friend’s education nonprofit, Love Lane Kitchen staff members are introduced to Guatemalan food.
Venison wontons, quesadillas and osso buco. Try all these variations of this winter ingredient at the annual venison dinner at the Elks Lodge in Southampton this weekend.
It is 5 a.m. You are following the gaikokujin, or foreigners, through the immense Tsukiji Fish Market. Everyone is looking for the famous tuna auction. Everyone is lost.
It’s the first mobile processing unit for poultry on Long Island, and the proud new owners are Holly and Chris Browder of Browder’s Birds, the free-range organic chicken farm on the North Fork.