If the pollinators become so scarce they can’t do their job, we’re in big trouble. So maybe it’s time to put the chicken coop on hold and build some hives.
Author and activist Wenonah Hauter shops local, seeks out humanely-raised meat and even runs a working farm in Virginia. But, as she points out in her new book, Foodopoly, which she will be reading from this weekend, voting with our forks–as great as it may be–isn’t enough.
The annual Southampton Writers conference this week and next features a first-ever session in food and drinks writing, where attendees will have the chance to practice with, and pitch, an Edible editor.
Dock to Dish will be hosting its first member/guest event to celebrate the New York Times Best Selling book, Four Fish at Canio’s Bookstore in Sag Harbor on August 3.
From sorbet to oysters, there is a bumper crop of food startups that hit the streets just in time for summer. From sorbet to oysters, here’s how we’re re stocking our summer pantry.
The Peconic Land Trust and South Fork Natural History Museum will team up with scientists from Cornell University to search for more “lost ladybugs”…
For us at Edible, the act of supporting your local food and drink maker is always patriotic. It helps create “a more perfect union,” between farmer and eater, so to speak. To sweeten the deal, consider the American flag tart at Lucy’s Whey and some other locavore suggestions for this historic weekend.
If you have never visited the Watermill Center, consider tomorrow’s openhouse tour, the last of the season, before several dozen artists in residence–dancers, painters, actors–descend on the center for a summer of creative collaboration, and communal living that includes a rooftop veggie patch and international meal sharing.
Get ready for a seasonal seafood festival where you get to stroll among chefs plying gazpacho oyster shooters, bluefish sliders, New York squid and all manner of fish-forward awesomeness, alongside New York beers, on the beautiful Hudson River waterfront in lower Manhattan.
With wild comestibles popping up all over, our current issue includes two impassioned pieces about the pleasures and pain of foraging foods on the East End.
You might have what it takes to join our corps of Edible ambassadors. No experience required; just enthusiasm and a good appetite.
On May 15, in celebration of what is perhaps New York’s most sustainable seafood, Almond restaurant in Bridgehampton will serve four courses of local squid, paired with four of the just-released roses from Channing Daughters winery.