In this week’s edition of One Minute on the North Fork we visited the historic Horton Point Lighthouse in Southold. (more…)
When Edwin Tuccio, owner of North Quarter Farm and Tweeds Restaurant and Buffalo Bar, both in Riverhead, first realized one of his bison had given birth to a black calf in 2009, he was shocked. At the time, Tuccio was president of the National Bison Foundation. After making a handful of calls to other bison raisers, he realized how rare it was for a calf to be black.
Now those rarities have become almost a yearly occurrence at the farm.
“I don’t know how it happens; it just happens,” said Tuccio, who now has three newborn black calves on the farm. Two of the newest black bison were born the first week in May and a third was born Monday. “For some reason my herd throw off these very rare black bison.” (more…)
If you are not out on the North Fork today, spend a minute with us at Town Beach in Southold. (more…)
Aldo’s Coffee Company has been a Greenport staple for over three decades and now owner Aldo Maiorana is looking to fulfill one of his dreams to open a second location in Greenport.
An application for a proposed retail sales store will be before the Village Planning Board Thursday night. Maiorana, in a telephone interview Wednesday, said the new location would be an extension of Aldo’s and he referred to it for now as “Aldo’s too.’
“I’ve been excited for many years and we’re finally ready,” he said. (more…)
Castello di Borghese Vineyard will debut a new wine in collaboration with artist Kara Hoblin and Cornell Cooperative Extension, it was announced at the “Sea Something Save Something” reception at the Cutchogue winery on Saturday evening.
Named Rosé for the Bays, the wine ia a rosé made with cabernet franc and the label is designed by Hoblin. Ten percent of the proceeds will benefit Cornell Cooperative Extension’s marine program.
“We’re very excited to be partnering with Cornell to help raise funds for the bays,” Giovanni Borghese said. “We’re very highly anticipating the release of this wine.” (more…)
Watch as North Fork Table and Inn chef Stephan Bogardus prepares clam-braised hake. (more…)