Long Island Food: A History from Family Farms & Oysters to Craft Spirits

Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling. Experience the rise and fall of Long Island’s bustling oyster industry and its reemergence today. And meet the modern-day pioneers–in community agriculture, wine, cheese, fine dining and craft spirits–who are reinventing Long Island’s food landscape and shaping a delicious future.