Edible Long Island Debuts – Telling the Story of How Long Island Eats

The first digital edition of Edible Long Island is a celebration of summer in Nassau and Suffolk

There was once a time when I thought the idea of local food and artisanal food products just didn’t apply to where I lived. Born and raised in a place where strip malls, chain restaurants and movie theaters get a lot of attention, I thought you had to travel to discover interesting food trends, and that other people were lucky because they seemed to be blessed with an abundance of fascinating food and agriculture right in their backyard. 

Then, I opened my eyes, and I saw what was happening in my own backyard. Through exploration and the stories of “Culinary Types,” I talked to people and I tasted. I discovered historic farmland, community sponsored agriculture, heritage chickens, a proliferation of farmers markets, goat cheese, craft vodka, pioneering chefs, fresh seafood, and some amazing artisanal bread right in Nassau and Western Suffolk County. Why travel, when the eats are pretty darn good right here at home? 

That’s why I’m thrilled that the newest member of the Edible Communities, Edible Long Island has arrived with its first digital edition, and I’m a contributor helping to tell the story of how Long Island eats.

Long Island native Betsy Davidson is the Editor of Edible Long Island and has gathered a team of local writers and photographers who are passionate about the food of central Long Island. Betsy is a writer and organic gardener who lives in Huntington.

Betsy Davidson is Editor of Edible Long Island

“Nassau and Western Suffolk counties are blessed with a vibrant and diverse population that likes to eat,” says Betsy.  “We shop, cook, drink and dine out, a lot!”

Part of the fun is exploring a food culture that has previously gotten far less attention than the Brooklyn food scene or the farms and vineyards of Long Island’s East End.

“There is so much going on in the kitchens and backyards of our suburban communities along the LIE and LIRR,” says Betsy. “We raise chickens and livestock, grow kale hydroponically in the winter, and brew our own beer and kombucha tea.”

You can read the first digital edition of Edible Long Island by clicking here.   The issue is celebration of summer, and you’ll find two stories penned by me. One is a profile of The Shack (page 50) in Centerport, a venerable “joint” on the North Shore that has been serving up clams and chaos for over 30 years.  

I’ve also authored a piece on how the small business owners of the restaurants, fish markets and bars on Freeport’s Nautical Mile are fighting to come back after the destruction of Hurricane Sandy (pages 16 and 17). Photographer Doug Wynn and I made several visits to the Nautical Mile following the storm to track their progress and chronicle their stories. 

A print edition of Edible Long Island will launch in September.   I hope you enjoy the stories.  I’m proud to be a part of the team serving up our hometown feast.

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