
The Innovation Issue 2014
When we launched Edible East End, our storytelling straddled the past and future. We swooned over centuries-old recipes for clam pie, the ingenuity of potato barns and Shinnecock beach plum recipes. But we also championed winemakers, dairies, oyster farmers and mushroom growers, part of the avalanche of start-up food businesses not before seen on these forks.