The Long Island Sound, along with the Great South Bay, has been known for its oysters for centuries. What does the future for our local waters hold?
How did we ever live without our local cocktail-conscious oyster bars?
The fifth episode of Edible on the Road is here and its host, Chef Plum, is taking us straight to Blue Island Oyster Farm.
Join the Shelter Island Historical Society on Saturday, October 17, for their 2nd annual Oyster Festival in Havens Barn. Enjoy an oyster tasting by Alice’s…
To earn it, the animals must spend three months in the Great South Bay.
Show Love Films shows oyster divers some much-needed love.
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.
To try and restore bay health the town of Islip created an initiative to lease by lottery 13 parcels of bay area between two and five acres each for oyster farming.
Pour yourself a warm cup of tea, stoke the fire and settle in with our winter issue of Edible Long Island. From Oyster Bay to the Great South Bay, this issue is chock full of warmth and goodness.
Lucky me. I got to spend some time with Chris Quartuccio, CEO of Blue Island Oyster Company, for a story included in our Winter 2014 issue.
It’s all about merroir.
Predictions for a post antibiotic future, canned pinot and coffee pot salmon… see what our editors are reading, watching and listening to this week.