It's more important than ever to know where your food comes from. Community members can now visit our virtual farmer’s market to order locally made goods, with clear origins, for safe pickup or delivery. We will be supporting even more vendors and expanding our delivery routes in the near future to help sustain small businesses during this crisis.
Things feel a little crazy lately, huh? Now more than ever is the time to support local producers. I feel comforted knowing I can sustain and nourish my family and friends with food grown and made by people I have come to know personally here on the East End of Long Island. We all care deeply about nourishing our communities, and you can rest assured we are taking precautions to keep you healthy and safe.
Let's sit back and savour away with our lovely host Tia Greene and several of her friends at East End Food Institute! Join us as we dive deeper with Kate Fullam and Heather Meehan during this episode, we will learn the many ways on how EEFI is giving back as well as bridging the gap with the local farmers and community members.
The East End Food Institute is working to help farmers process and preserve their crops, along with supporting small food businesses with developing, packaging and marketing their products.
The East End Food Institute is a space where farmers, food entrepreneurs, chefs and others collaborate to aggregate and process local farm crops, launch new businesses, and share knowledge with each other and the community.
It was really orange.
East End Food Institute volunteers gathered in the student center kitchen at the Stony Brook Southampton campus last week. They were surrounded by carrots: some 1,600 pounds from the Amagansett-based Balsam Farms slated for processing — peeling, chopping and flash freezing.
They’re destined for Long Island Cares, which distributes to food pantries across the region.
This morning, I had a great conversation with Kate Fullam, the Executive Director of East End Food Institute. The East End Food Institute is a nonprofit organization in Southampton, whose mission is to support, promote, and advocate for local food and local producers throughout eastern Long Island, New York. They are doing this by focusing on three main pillars, the Economy, the Environment, and Human Health. They are partnering with local farmers and producers to create value added products in their shared commercial kitchen, and offer their kitchen space for rent to local start ups.
East End Food Institute Executive Director Kate Fullam has loved taking her daughter to the indoor Riverhead Farmers Market in recent years.
She’d have a cup of joe from Tend Coffee, do some taste testing of products from some of the nearly 40 vendors and watch her daughter delight at the sight of the Angora rabbits Nuna Knits’ Peggie Ehlers would bring. When a few farmers approached her to see if East End Food Institute would be interested in running the market in 2019-20, she jumped at the chance.
The year has been one of big, exciting changes for the East End Food Institute, which is based on the Stony Brook Southampton campus. In June, the Institute changed its name from the Amagansett Food Institute, signifying a broader context for its mission. And several months ago, the team welcomed Chef Jay Lippin, who has taken on the role of Chef-in-Residence. Mr. Lippin, whose experience extends to an executive chef position at New York City’s The Odeon and Café Luxembourg restaurants, Chappaqua’s Crabtree’s Little House Restaurant, and Sag Harbor’s Baron’s Cove, is also on the board of Slow Food East End.
Seven East End projects have been proposed to receive funding from the state, according to State Assemblyman Fred W. Thiele Jr. The Long Island Regional Economic Development Council (LIREDC) designated a total of 41 projects altogether. It is one of 10 regional councils across the state, Mr. Thiele explained.
The East End Food Institute, formerly known as the Amagansett Food Institute prior to 2010, was one of the seven. The nonprofit has the potential to receive a grant of $300,000, which would allow for additional capital investment, as well as the ability to improve the location’s infrastructure.
We work with local farms to preserve the seasonal bounty by creating pesto from herbs and greens, jarring tomatoes, and concocting fruit jams. You can also put aside summer crops by simply freezing them for later use or stop by Green Thumb Organic Farm, Amber Waves, Milk Pail, and Sylvester Manor to pick up a jar of one of our “farm stand favorites.”
Scheduled on Friday and Saturday, September 13 and 14, the fifth annual Food Lab Conference at Stony Brook Southampton will have a theme this year of “Cook, Eat, Drink: Taste the Terroir.” Headlining an impressive list of panels, discussions and tastings will be celebrity chef Lidia Bastianich in a keynote conversation with author and New Yorker magazine contributor Adam Gopnik (see story, page B1).
This time of year, we are reminded of the bounty that our region has to offer, and almost overwhelmed by the abundance around us. This is visible in the farm stands overflowing with produce in spite of a long and wet spring. Through our many community-oriented endeavors, we strive toward a spirit of collaboration, pooling our skills and resources to pitch in where help is needed.
In June, the Amagansett Food Institute officially changed its name to the East End Food Institute, a change that is reflective of an expanding ethos.
“The name change, for us, really made sense,” Kate Fullam, the institute’s executive director for the past year and a half, said. “I started at the organization in January of 2018, and from that point forward began to get questions about the name, as opposed to our geographic reach. The organization, in our original charter, was more to support and advocate for local food and local producers, so the provision was always broad.”
In June, the Amagansett Food Institute officially changed its name to the East End Food Institute, a change that is reflective of an expanding ethos. “The name change, for us, really made sense,” Kate Fullam, the institute’s executive director for the past year and a half, said. “I started at the organization in January of 2018, and from that point forward began to get questions about the name, as opposed to our geographic reach.
Wonderful things can happen when we gather around a table. Thanks to the attendees of our recent fundraising dinner, hosted by Board Member Sheri Sandler and prepared by Advisory Board member, chef, and nourishment warrior Stefanie Sacks, we raised $5,000 to support the Farm to Community program in April. As a direct result, we were recently able to purchase equipment that increases our refrigeration and freezer capacity by 100 cubic feet. Thanks to all who attended the dinner to support our programming.
In June, Amagansett Food Institute will officially change its name to East End Food Institute, a decision made by the non-profit organization’s leadership to reflect the true geographic reach of its programs and its positive impact on the local food system.
In 2010, John de Cuevas and others formed Amagansett Food Institute to support, promote, and advocate for local food and local producers. As the organization has grown over nearly a decade, our approach is deeply rooted in supporting the people who contribute to our local food system.
Join Amagansett Food Institute, Haskell’s Seafood, and Peconic Baykeeper for an immersive introduction to seafood on Long Island and its sustainability, sourcing, and preparation. Led by those with an abiding commitment to supporting our local food heritage and promoting the health of our waters, this workshop is a deep dive into the bounty of Long Island.
Looking for a unique summer experience for your budding chef or farmer? In July and August, Amagansett Food Institute will partner with Allergic to Salad to offer two two-week sessions of healthy, hands on cooking classes for kids. This year's Summer Youth Culinary Experience will include two age groups: ages 7-10 and 11-14.
Winter is a time of planning for the growing season ahead--drawing field maps and harvest schedules and finding a group of like-minded and hard working humans who can make it all happen.
Food entrepreneurs are often cast in multiple roles when launching a new business. It can be exhausting to manage being a CEO, sales person, production manager, employer, etc. all at the same time, and food entrepreneurs often feel isolated as a result. Join us for a monthly Lunch & Learn to get connected with other members of the local food community, share ideas, and workshop any and all obstacles you may be facing in launching or growing your business. Each session will be moderated by a member of our team. Ticket price includes a lunch item of your choosing, prepared in our kitchen with local ingredients.
We are seeking volunteers this week to help us bring local farm produce to Long Island food pantries. We received 2,000 lbs. of sweet potatoes from Invincible Summer Farms in Southold, NY that will be distributed by Long Island Cares and the Harry Chapin Food Bank. The clock is ticking on this fresh produce so we need all hands on deck this coming week. If you would like to join is in dicing, vacuum sealing and freezing, please send us an email at firstname.lastname@example.org.
A pilot program providing low-income families with organic frozen produce through the winter months has made its first delivery to the Springs Food Pantry.
John de Cuevas, a longtime resident of Amagansett and Cambridge, Mass., died last Thursday. He was 88. Aside from his interest in baking bread and cooking food grown in Amagansett, Mr. de Cuevas was involved as an educator in the East End food movement and was a generous contributor to the Peconic Land Trust and Quail Hill Farm, as well as being a harvesting member of the farm from the early 1990s. In 2010, he and several neighbors started the Amagansett Food Institute, whose main goal is for farms and foodpurveyors to thrive in a supportive community that understands the benefits and uniqueness of local food. The place he most enjoyed living in was Amgansett.
With support from The Balm Foundation, we initiated a pilot project in 2018 to take our Farm to Food Pantry Program to the next level. In the past, we aggregated fresh produce from local farms, which was sold to Long Island Caresfood bank. This program was successful in providing over 80,000 pounds of produce over three years to Long Islanders in need, and it also gave farmers a market for their surplus crops.
Still, farmers were often left with produce that was destined for the compost pile, and local food pantries had limited access to local produce over the winter when many farms were not growing. We had to find a better solution.
This year, the farm has been working with Amagansett Food Institute (AFI), an organization that aims to support, promote, and advocate for food producers and providers on the East End to help preserve its year-round offerings. Tonn said the farm has brought AFI over 3,000 pounds of vegetables this year.
On Wednesday, 11/7, we gathered with Shane Weeks and Josephine Smith of the Shinnecock Nation, Mimi Edelman of I & Me Farms and Chef Jay Lippin of Baron's Cove for a magical evening exploring elusive heirloom varieties and tracing their lineage.
Presented by the Amagansett Food Institute, Capt. Haskell kicked off the organization’s new monthly cooking workshops, which will showcase the cooking specialties of local food producers, farmers, and chefs.
The Three Sisters, AKA corn, beans and squash, are planted together in many indigenous traditions since each plant provides a benefit that supports the growth of the trio.
Amagansett Food Institute's next workshop will revolve around the old adage "Teach a man [woman/person] to fish and they can eat for a lifetime." Taking place on Friday, October 19, Catching, Cleaning, and Cooking Sustainable Seafood will be led by Captain Peter Haskell, a local fisherman and owner of Haskell's Seafood, who will show attendees how to master delicious local underutilized seafood that classgoers may have never even eaten before.
Panels at Stony Brook Southampton’s fourth annual Food Lab conference last weekend included international chefs, activists, doctors, nutritionists, foragers, wine and spirits makers, and more, all centered around the theme “Eat Global . . . Cook Local,” a timely topic indeed.
Food is one of the defining qualities of culture, and with so many unique cultures around the world, the diversity in the culinary world is immense. Stony Brook University is hosting the Fourth Annual Food Lab Conference, themed “Eat Global…Cook Local,” at the Southampton Campus on September 14–15 as a celebration of that diversity and a great learning experience for all who attend.
2018-07-12 Food Entrepreneurs Get Boost: The Southampton Press
It makes sense that one of the East End’s leading supporters of farmers, fishermen and other local food producers would develop a public kitchen accessible to culinary entrepreneurs. At the center of the Stony Brook University Southampton campus is South Fork Kitchens, the brainchild of the Amagansett Food Institute, a nonprofit organization that advocates for local food sustainability and equitability.
Foodcubate is, essentially, a network hub connecting nine regional kitchen-focused incubators and organizations (including the Amagansett Food Institute and Stony Brook University’s Business Incubator at Calverton) – a focal point for incubator associates and others to share resources, trade ideas and strengthen bonds through panel discussions and meetup events.
Amagansett Food Institute Announces New Executive Director Kate Fullam
The old adage “You are what you eat” actually starts in the soil. Full of organic matter and the nutrients like omega-3, beta-carotene and fatty acids, it is the root of good food. This isn’t lost on East End businesses, many of which practice sustainable farming to keep the soil and environment healthy. These practices ensure that when the farm moves to a person’s table, the food is as safe as it is delicious. Step behind the fence at 8 Hands Farm, Bedell Cellars and the Amagansett Food Institute.
The Amagansett Food Institute will hold the first in a series of business meet-ups for small food producers Thursday from 6 to 8 p.m. at the headquarters of Plain-T, a purveyor of boutique teas, at 87 Powell Avenue in Southampton.
The Amagansett Food Institute will host the first in a series of small food business meet-up events, which aim to provide small food producers networking opportunities, with “Crowdfunding for Small Food Business” on Thursday, June 22, at Plain-T in Southampton Village.
In case it somehow escaped your attention, today is CSA Day, a quasi-holiday/day of observance started in 2014 by Small Farm Central, a Pittsburgh-based tech firm that creates software and other digital tools for agricultural entrepreneurs.
Forty-percent of the food produced in this country ends up rotting either in the fields or in landfills. Let’s work together to change that.
Sometimes to find something new and fresh, you need to look back to something old and forgotten. That’s the way it’s been with the local agriculture, which has been as alive on the East End as it ever has been. With young farmers and food purveyors flooding the farmers’ markets from Riverhead to Montauk, the agricultural practices that first sustained the Hamptons are experiencing a rebirth.
In recent years, the East End has seen a resurgence in the growth and production of crops and foods that were historically made here, a fact that the Southampton Historical Museum and the Amagansett Food Institute will celebrate at the inaugural Lost Foods, New Foods benefit on Thursday, August 25.
There’s fresh thinking and then there’s the Amagansett Food Institute, which operates well ahead of the food-innovation curve on its mission to promote regional producers.
At the Southampton fundraiser “Lost Foods, New Foods,” the Amagansett Food Institute is showcasing the bounty and ingenuity of Long Island’s East End. The elegant grounds of the Southampton Historical Museum will be the setting for a tasting of local foods and wines on Thursday, Aug. 25, from 5:30 to 7:30 p.m.
Agricultural history meets agricultural future at a deep and delicious event to benefit The Amagansett Food Institute (AFI) and the Southampton Historical Museum. Lost Foods, New Foods: Artisan Cuisine & Wines on the South Fork, taking place on Thursday, August 25 from 5:30-7:30 pm at the Sayre Barn of the museum, will give attendees the opportunity to support local agriculture, meet some of the new chefs and food producers coming up in the neighborhood, and to go deep, discovering traditional foods and ingredients that had all but disappeared until recently.
The Amagansett Food Institute (AFI) and the Southampton Historical Museum are pairing up this August to host what will surely be one of the most delicious events of the summer! On Thursday, August 25th, from 5:30 to 7:30 p.m., the two local staples will be presenting a special "Lost Foods, New Foods: Artisan Cuisine & Wines on the South Fork" event at the Sayre Barn at the Rogers Mansion in Southampton.
Over Memorial Day weekend, the Amagansett Food Institute will host the Amagansett Farmers Market seasonal opening, featuring live music, tastings, and local food for purchase. The Market, which showcases locally grown produce prepared by local and regional providers, will debut on Friday, May 27th at 7 a.m.
There's nothing that signifies the start of summer more than the opening of farmers' markets on the East End, bursting with abundance and fresh produce. The Amagansett Farmers' Market, located at 367 Main Street in Amagansett, is set for its seasonal opening on May 27 through May 30, when the market will be open 7 a.m. to 7 p.m.
The Beacon restaurant in Sag Harbor opened yesterday for the 2016 season. Dinner is being served starting at 6 p.m., Wednesdays through Mondays. The chef, Sam McCleland, will be adding new seasonal dishes to the tried-and-true menu choices.
Last week Suffolk County inmates donning orange jumpsuits worked to clean and restore the Amagansett Farmer’s Market as armed correction officers looked on. These work crews are part of the county’s Vocational Training Program, developed about four years ago by Suffolk County Sheriff Vincent DeMarco, which provides communities with labor through trained, prescreened, low security inmates.
Local Hampton's newspaper, which has served the East End, and specifically the historic Village of Sag Harbor and its surrounding communities, since 1859.
Here are programs produced byWPKN’s East End Long Island news and public affairs volunteers. WPKN 89.5 Bridgeport and WPKM 88.7 Montauk are listener supported radio stations with a volunteer staff. see wpkn.org
A crucial pit stop on the road to Montauk has returned! For the rest of the summer season, residents and visitors can look forward to a convenient source of fresh and local produce, because the Amagansett Farmers Market is back. After a brief closure resulting from the expiration of the previous tenant’s lease, The Amagansett Food Institute (AFI) reopened the Market on Saturday, August 1.
Customers expecting overflowing bins of fresh produce or deli cases bursting with prepared foods might be confused upon entering the new Amagansett Farmers Market, which the Amagansett Food Institute reopened on Aug. 1. The selection is small compared to what was offered by previous proprietors. Take a closer look, though, and you’ll notice that almost everything in the market, save the olive oil, is grown or produced on Long Island or in New York State, some of it at the institute’s own business-incubator kitchen at Stony Brook Southampton, called South Fork Kitchens.
The Amagansett Farmers Market, the half-century old farm stand at the east end of Amagansett’s Main Street, reopened August 1. Operated for the last few years by Eli Zabar, the market will now operated by the nonprofit Amagansett Farm Institute, whose mission to support the local food economy means the products on the shelves couldn’t be more mouth-watering and consciously curated. There’s a bevy of Hudson Valley yogurts, Brooklyn pasta, Empire State cheeses, Montauk lemonade and more East End fruits and vegetables than you can shake a spoon at. We’ve put together a little list of pantry stuffers and look forward to see what they add and change with the seasons. And we encourage you to get there as soon as you can.
There was a steady hum of enthusiasm Saturday morning, as residents and vacationers milled about the newly opened Amagansett Farmers Market. Bikes were perched against the low green building, pets led their dog owners around and families settled in the outside sitting area, enjoying their food in the open air.While many recalled the bygone years when the farmers market was packed, it was early in the morning—and the season—for any speculation as to the success of a venture that had started only that morning.
For those who have passed the shuttered Amagansett Farmers Market with heavy hearts this summer, there is cause for celebration. The market, which has been closed since late 2014, will reopen Aug. 1.
According to a Monday press release, the Amagansett Food Institute announced it signed a lease with the Peconic Land Trust to operate the Amagansett Farmers Market, at 367 Main Street in Amagansett, with a planned opening on August 1.
Several months after a new tenant for the Amagansett Farmers Market was expected to be named, the Peconic Land Trust and the Amagansett Food Institute, a nonprofit organization of farmers and food producers, announced on Monday that the latter has signed a lease to operate the market. The institute plans an Aug. 1 opening of the longtime landmark on the hamlet's Main Street.
On Monday, the Amagansett Food Institute (AFI) announced it has signed a lease with The Peconic Land Trust to operate the iconic Amagansett Farmers’ Market on Main Street in Amagansett. The Institute said it would open the facility on August 1.
"We are thrilled to be able to showcase the best of East End produce and food products and look forward to working with the community to bring more awareness of local food and food related issues," expressed Kathleen Masters, Executive Director of the Amagansett Food Institute.
In case you haven’t noticed, the food industry is booming — not just here, but everywhere. Nationally, cooking shows are all the rage as are locally sourced, fresh ingredients. Meanwhile, chefs (both professional and amateur) are developing imaginative new ways to use never before heard of products in their dishes.
If the name Geoffrey Drummond is not familiar, it should be. For years, the East Hampton-based producer and director has provided armchair epicureans the vicarious thrill of watching others perform miraculous feats in the kitchen. From his early work on PBS, first with Jacques Pepin and then with Julia Child, to his latest Emmy-winning series with Eric Ripert, he has channeled his appreciation of all things culinary to introduce Americans to great chefs the world over.
A few weeks ago a friend asked if I would like to sample some of the best, freshest, cheapest food available, in other words, one of the best-kept secrets on the East End. How is it I didn’t know of this special place, this little jewel of a cafe, open five days a week for lunch? One reason could be that it is essentially a Russian nesting doll.
Amagansett Food Institute (AFI), whose mission is to support, promote, and advocate for the farmers, vintners, fishermen, and other food producers and providers on the East End of Long Island officially has a nest. Now located on the Southampton campus of Stonybrook University, AFI’s full service commercial kitchen, called Southfork Kitchens, is the home to Carissa’s Breads, Dock to Dish, Miss Lady Root Beer among many others. The Institute’s vision is to create a community where all farms and food businesses are thriving. Their work goes beyond the kitchen into advocacy, a farm to pantry program, a farmer training collaborative and more. Executive Director Kathleen Masters and AFI's Kitchen Manager Carissa Waechter will join the show to enlighten us about this incredible collaborative, the work they are doing and how you can get involved.
The smell of baking bread wafts over gleaming steel countertops in the spacious South Fork Kitchens, a new commercial venture open to local food producers and businesses at the Southampton campus of Stony Brook University. Carissa Waechter of Carissa’s Breads has several flour-dusted loaves in the oven, trying out the facilities before they welcome businesses and farmers who have eagerly signed up to use the space.
Imagine a farmer searching for ways to get the most out of a bumper crop of strawberries this June. Besides selling them by the quart, along with every other farmer whose crop has just come in, he might want to try his hand at making jam to sell at the farmers market later in the season. The same might be true of a cook who wants to use local tomatoes to sell the sauce her friends have been raving about for years.
Stony Brook University will rent its commercial kitchen at the Southampton campus to the Amagansett Food Institute as part of a business incubator initiative put forth by the local nonprofit.
Amagansett Food Institute has partnered with Long Island Cares, the island’s biggest food bank and a leader in the fight against hunger.
The Amagansett Food Institute (AFI) is a not-for-profit that supports farmers and food producers on the East End. With more than twenty members from local farms, beverage producers, bakeries and salt mongers, AFI is constantly looking for new ways to contribute to a thriving local food economy. They have helped in creating farm apprenticeships, education initiatives, and are currently working on establishing a commercial kitchen incubator locally. But one recent triumph came when AFI partnered up with Long Island Cares to close a gap in the food system, bringing fresh local produce to people who really need it.