From school gardens to snails, and from screw caps to stouts, a passion for food and drink is what unites this community.
Some things need a little time to get going. Like they’re slow. Like snails.
She is the only baker to mill her own flour from locally grown wheat on Long Island, effectively, separating the wheat from the chaff.
Bell & Anchor, the fish-focused restaurant tucked away on Noyac Road, inspires nostalgia. This winter, that careful marriage of tradition and innovation will take a new form.
This fall, when you are at a farm stand picking a pumpkin, check out the ornamental gourds.
The matrimony of farmer and brewer births once-a-year brews.
Preparing for the end of fall.
If you asked Jim Waters, he’d never agree that he can spin a silk purse from a sow’s ear; what he might say is that the collective efforts of good, hardworking vineyard managers and winemakers make for many happy surprises in the sometimes nail-biter vintages of eastern Long Island.
The joy of dining in a farm field under a big moon.
A woman recalls the ducks, and their innards, of her youth.
How a scallop delivery answered an age-old question.
Long Island’s busiest restaurateur keeps on truckin’.
