Where Fields Extended to the Sea
“As far back as anyone can remember there were always farmer-fishermen in Sagaponack.”
People
Oyster Foundation
In which the author tries to make concrete from oyster shells.
Gift Idea: Double Your Donation to Group for the East End on “Giving Tuesday”
You’ve heard of Black Friday and Cyber Monday, now we have Giving Tuesday. And you can take advantage of it close to home. Any donation to Group for the East End will be doubled if you contribute online on Tuesday, December 3.
I Dream of Seaweed: A Kelp Industry for Long Island
Joe Tremblay, owner of Bay Burger in Sag Harbor, never ceases to amaze with his innovative Americana offerings: seasonal veggie sides, a grassfed upgrade, and uber-popular ice cream. But his sights now extend beyond the grill to an ocean-based crop he thinks Long Island should be raising more of: kelp.
Locally Sourced and Foraged Dinner at First and South on Friday; Kick off Taste North Fork in Style
The village’s celebration starts of with a locally sourced and foraged dinner at First and South. It begins promptly at 7 p.m. and has six courses. For a wine pairing dinner the cost is $85; all the wines are local. A Greenport Harbor beer-paired dinner is $70.Dinner only is $60.
Beverages, Drink, Eat, Fall 2013, Farmers, Farms, Fishermen, Foodshed, Grist for the Mill, Online Magazine, People, People, Places, School Gardens, Wine, Winemakers
Fall 2013
From school gardens to snails, and from screw caps to stouts, a passion for food and drink is what unites this community.
Baker, Eat, Fall 2013, Farmers, Farms, Foodshed, Notable Edibles, Online Magazine, People, Producers
Carissa’s Breads
She is the only baker to mill her own flour from locally grown wheat on Long Island, effectively, separating the wheat from the chaff.
A Classic Seafood Shack Inspired by Technology
Bell & Anchor, the fish-focused restaurant tucked away on Noyac Road, inspires nostalgia. This winter, that careful marriage of tradition and innovation will take a new form.
Light and Sweet
Preparing for the end of fall.
Duck Into Fall
A woman recalls the ducks, and their innards, of her youth.
Why Are There Seven Days in a Week?
How a scallop delivery answered an age-old question.
Back of the House, Chefs & Cooks, Eat, Fall 2013, Foodshed, Local Heroes, Online Magazine, People, Places, Restaurants
Tom Schaudel
Long Island’s busiest restaurateur keeps on truckin’.
