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| 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
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| 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.
©2013 T.W.
Barritt All Rights Reserved
