This is not a drill: Thanks to the Hamptons’ Homeslice Pizza, you can have a wood-fired, beet and duck prosciutto pie—in your freezer.
Don’t miss AFI’s new series of cooking classes in Southampton.
Great news for the future of farming on the East End: Maggie de Cuevas recently sold the Amagansett Farmers Market and the surrounding 9.3 acres of farmland to Amber Waves Farm.
Forty-percent of the food produced in this country ends up rotting either in the fields or in landfills. Let’s work together to change that.
Discover traditional foods and ingredients that had all but disappeared until recently.
The beloved institution is slated to reopen August 1.
Invest now to get fresh local produce and poultry all summer long.
The Amagansett Food Institute needs feedback from food producers and wholesale buyers.
The smell of baking bread wafts over gleaming steel countertops in the spacious South Fork Kitchens, a new commercial venture open to local food producers and businesses at the Southampton campus of Stony Brook University. Carissa Waechter of Carissa’s Breads has several flour-dusted loaves in the oven, trying out the facilities before they welcome businesses and farmers who have eagerly signed up to use the space.
Amagansett Food Institute has partnered with Long Island Cares, the island’s biggest food bank and a leader in the fight against hunger.
Restaurants have agreed to make a tax-deductible donation of 20 percent of their proceeds from dinner service on October 10 to AFI.
The Amagansett Food Institute is hosting a workshop on the ways in which the new Food Safety Modernization Act will affect East End farmers.