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Here’s a taste of the tea, and spring, that’s right around the corner
Tickets are on sale now for this event on March 10.
‘This is about local seed sovereignty. That is the only agenda; we’re not trying to sell anything.’
Our photographers see a lot when shooting for the magazine. Some shots lie on the cutting room floor. But they don’t have to!
Everyone “knows” how to open an oyster, but few are actually taken through a technique step by step by such a colorful character. We just had to share.
The word from Watkins Glen, where the annual New York Wine and Grape Foundation’s New York Wine and Food Classic was held this week is good for Long Island wine. Macari Vineyard won winery of the year and a bunch of other of our wineries took home distinctions for their efforts.
Friend of Edible Sean Barrett, founder of Dock to Dish, the first community supported fishery on Long Island, sends out weekly newsletters to his subscribers. It is always jam-packed with information about what’s going on in the fishery, specific species and the men and women who fish our waters. This week: tilefish.
In our Summer 2014 issue, Kerriann Flanagan Brosky looked into Farmigo, the online farmers market. Users order their food online, skipping retailers, and pick up their purchases at a community organized site. End results are fresh, food, elimination of the middle man, and more money in the farmers’ pockets and yours. Here’s a list of the existing pickup sites.
This year we are particularly excited to be able to taste the produce from the 2013 vintage. It was particularly sunny and dry, and people in the wine biz on Long Island are even going as far as to say “Vintage of the Century.” The century’s still young, but 2013 might end up in the top ten