Grist For The Mill
A few weeks ago, when East Moriches jam-maker and writer Joan Bernstein told me what Mark Twain once said about cauliflower, I remembered how fun wintertime locavorism can be.
Winter 2014
Edible’s Giftables
The holidays are a great time to look close by for presents. Local wineries, markets, farms and nonprofits will gladly make up gift baskets and gift certificates. Think about donating open space in someone’s name.
Getting Fresh Local Food To Those In Need
Amagansett Food Institute has partnered with Long Island Cares, the island’s biggest food bank and a leader in the fight against hunger.
The Race For Beer With All Local Ingredients
Rich Vandenburgh of Greenport Harbor Brewing Company wants to spur a generation of truly local beer on Long Island.
Evergreens
In the cold, snowy winter, it’s easy to see which plants are evergreens—they’re still green!
Where Fields Extended to the Sea
“As far back as anyone can remember there were always farmer-fishermen in Sagaponack.”
Oyster Foundation
In which the author tries to make concrete from oyster shells.
Full-Strength
Reinventing a historical category of wine.
Martha Clara ‘Clusters’ $29.99
Fit to be fortified.
Cauliflower: The ‘Brainy’ Vegetable
It’s got a stem, looks smart and tastes better.
Epiphany of Beans
Long Island’s largest roaster blazes new ground with a café at Stony Brook University and a new pour-over bar.
Where Do All the Pumpkins Go?
Turning the fall ornament back into a winter staple. • Photographs by Randee Daddona
- 1
- 2
