Most farmers are satisfied with corn that’s knee high by the 4th of July. Not Jacob Rottkamp of Fox Hollow Farm on Sound Avenue in Baiting Hollow.
The American Farm Bureau, one of the oldest institutions in American agriculture, enjoys a reputation soiled in recent years by corruption, accounting scandals, discrimination, and more allegiance to Big Agribusiness than the family farmers who form its lifeblood. Most disappointing has been the Bureau’s perennial lack of creativity in its efforts to keep farmers on the land.
In recent years, an anything-but-chardonnay doctrine has emerged among wine drinkers in America. This ABC crowd writes off overwhelming, oaky chardonnays as too difficult to pair with many foods or to enjoy alone. In response, on March 22, in the piano room of Sag Harbor’s America Hotel, Edible East End’s rotating panel of local wine experts conducted a blind tasting of 14 Long Island chardonnays made with little or no oak.
Try to imagine summer camp with impeccable food, endless wine, and no kids. Enter Wine Camp, a four-day immersion in Long Island wine country launched this March by the Long Island Wine Country B&B Group, an association of seven North Fork B&Bs.
The Next Generation in Long Island Wine Country AQUEBOGUE—”Are you familiar with chaos theory?,” Kareem Massoud asked with an incipient smile. He stood in…
Honeybees are a miracle. To make one pound of honey, the 50,000 bees in a typical hive will cover 55,000 miles and tap two million flowers.
Look in your backyard. There’s a burgeoning wine country, chefs carving out a Long Island cuisine, and farmers cooking artisanal potato chips. The East End is in the midst of a food revolution, and we hope that Edible East End can be your guide.
It felt like a dream. Roused by some primal urge, a troupe of friends raced the tide. It didn’t take much. Clam rake. Shellfish license. Rubber boots to keep out the icy water. (Some went barefoot.)