If you have ever taken a walk on a beach, you know the sparkling waters
around the East End are home to many types of creatures with hard
shells. From big surf clams that wash up on shore to slipper shells stuck on
rocks, they come in all shapes and sizes, colors and textures.
Every distinctive ingredient in our food and drink culture is shaped by our proximity to the water.
I was discouraged to see that you gave print to a statement that accuses the majority of restaurants who advertise local food on their menus as liars or exaggerators.
Edible East End’s Food Truck Derby, which took place last summer at the Hayground School in Bridgehampton, has started a new tradition.
A wee six years old, Brooklyn Uncorked has grown into the biggest and baddest Long Island wine tasting in New York.
“Farmers are growing hops for our local breweries, wineries are experimenting with new styles, and I want to showcase all of that. If it’s rare and exclusive, we’re going to carry it.”
There are honey CSAs, egg CSAs and even flower CSAs. But what about a fish CSA?
The seed sprung up, shot out of the dirt with the slow-motion version of a coil, the radicle breaks from its sleepy core.
A vibrant and juicy variety is adding to the East End’s lineup.
A favorite of home gardeners seeking seedlings.
Something for everyone.
How to eat sushi, without the geopolitical guilt.
