Edible will be sharing Lindsay Morris’s Farmer Portraits throughout this summer. Here, she introduces her beautiful and important series with a portrait of Quail Hill Farm’s Scott Chaskey.
Get to know the work-family behind the beloved East Hampton mainstay.
Grappa, shochu and sunchoke liqueur—all produced with local, organic ingredients grown on Long Island? Yes. Really.
The master is still at work in Southold.
What does innovation look like on Long Island? Read our latest issue—out now—to find out.
Thanks to chefs like Noah Schwartz, the East End is discovering the culinary, health and commercial benefits of the sea’s latest superfood.
Avant-gardeners show that beauty can taste good too.
The stories and drinks compiled in this issue will carry you away—not necessarily to the mountains, ocean or countryside, but to places better still.
To earn it, the animals must spend three months in the Great South Bay.
On both the North and South forks, East End dairy farmers are offering locals a creamy, unfiltered taste of the past.
Kelly Urbanik Koch relocated from Napa Valley to the North Fork in 2006—and has never looked back.
Our favorite drinking village with a fishing problem ain’t dead—or completely gentrified—just yet.