Despite the easy case for eating more squid, this tentacled cephalopod can’t quite shake the joke factor. Naysayers read on.
Edible East End’s photo editor has the luxury of photographing scores of talented food artisans and working with some pretty exceptional photographers. Here are a few selected images from the many food stories told in Edible East End in 2013.
This is crazy. Grown men voluntarily submerging themselves in frigid water to harvest oysters. They must be good, and we got some great photos from Kevin Joseph of Blue Island Oyster Company of the dive. Enjoy.
Winter is high time for agricultural conferences — and increasingly, these meetings of the minds are open to the public. Which means people like you and me can get schooled on everything from seeds to sauerkraut.
The thrilling story of a Montauk fisherman’s rescue reminds us how dangerous food raising can be, and how grateful we are for everyone in our food chain.
We all know Teddy Bolkas of Thera Farms as one of Long Island’s most prestigious organic farmers and tomato whisperers. But he does much more than grow veggies; he is at the vanguard of the movement toward a more sustainable future by raising pasture-fed beef.
New Year’s Eve is a paradox for oystermen–the bivalves are at their plumpest, most succulent and most in-demand, just around the time when bitter cold and rough seas makes them most difficult to harvest.
The interests of our readers—and writers—are as varied as your diet should be. People visit edibleeastend.com to learn about the area, find out about events and participate in cover selection. Our top 13 stories of 2013.
On the 12th day of Christmas, our editorial staff made a wish list. Our list is inspired both by near and far, but undeniably…
Gerry Hayden and Kevin Penner have come up with a plan to make the winter pass quickly: cooking classes, which they are calling the Cooking Sessions.
Last week our photographer Lindsay Morris met the suppliers for Dock to Dish at the Montauk Fish Dock, where the CSA modeled business lands and packages–and is building a new facility–its same-day-sourced seafood for a burgeoning list of customers.
Peconic Bay scallops are always a dear treat. This season, even more so. With the season just-underway, baymen are reporting the Peconic Bay scallop catches as “spotty”: a major bummer following a string of bumper years that spoiled for fans of this tiny, tender mollusk.