05/19/16 6:00am
05/19/2016 6:00 AM


The first thing one notices when passing the barn on the Peconic Land Trust property in Cutchogue is the fortresslike security of the 8-by-16-foot greenhouse behind it.

The front door opens to another door, creating an airlock. The windows and floor drains are covered with plastic netting. The greenhouse is filled floor to ceiling with plastic shelving, each leg resting in a plastic container filled with salt water.

So, just what are these safety measures protecting? Snails — or, more accurately, escargots.  READ

05/16/16 6:55am
05/16/2016 6:55 AM
Greenport Jerky Company's black pepper sea salt jerky (Credit: Greenport Jerky Company)

Greenport Jerky Company’s black pepper sea salt jerky (Credit: Greenport Jerky Company)

Thick, meaty, chewy and full of flavor, Greenport Jerky is about to become the North Fork’s latest specialty food.

A fan of the art of drying meats, Vincent Macchirole of Greenport has been making his own beef jerky for years. Now he and his wife, Carolyn, have developed their own jerky line.

“We’ve been making jerky in a little smoker and we also have a dehydrator,” Vincent said. “We played around with different flavors and gave them to our friends.” READ