In the past few decades, eastern Long Island has been transformed into one of the country’s best wine-growing regions, and with a cornucopia of high-quality produce grown in a region previously home to miles of commercial potato farms, panelists at a Southampton food conference said Saturday.
The fifth annual Stony Brook University Southampton Food Lab Conference focused on the Island's crops and seafood, and the record attendance of about 150 people illustrated the interest in local products, said Geoffrey Drummond, Food Lab’s executive director and a longtime producer and director of television food shows.
“It speaks to the growth of a food consciousness and the growth of a food community,” he said.
We aim to disrupt the refrigerated dressing section in markets with our dressings, producing a product particularly appealing to the health-conscious consumer and one presented in innovative packaging. Therefore, in addition to being superbly delicious, our dressings are Organic, Non-GMO, Gluten-Free, and made exclusively with ‘clean’ ingredients by us.
Why a Four-Star Chef Traded His Whisk for a Spade
This article appears in May/June 2009: Issue No. 5 of Edible Manhattan.
Meet Satur Farms’ Eberhard Müller.
...Says Eberhard, “I had a knowledge of how it should look and how it should taste, but I never could figure out, I had no clue, how to get there. God, I can’t describe how bad it used to look...