Articles by

Kate Nalepinski

07/10/19 6:00am

Owner Chinita Hard is using General Good as a platform to help others. (Credit: Kate Nalepinski)

One woman’s passion for social service has prompted her to open a pop-up retail shop in Greenport – devoted to giving back.

General Good, located across from the IGA, partners with more than 30 businesses that donate funds, shelter, food and jobs at equitable wages to underrepresented or underpaid individuals.  (more…)

06/22/19 6:00am

Sisters Sydney and Samantha Squatrito unveiled their baking truck, For Goodness Cakes Co., outside Fox Hollow Farm in Baiting Hollow earlier this month. (Credit: Dominick Portela)

Two sisters. One dream. 

People driving along Sound Avenue in Baiting Hollow can expect to spot a teal-colored baking truck outside Rottkamp’s Fox Hollow Farm most days this summer. 

Sisters Sydney and Samantha Squatrito of Port Jefferson Station held a grand opening for their baking truck, For Goodness Cakes Co., outside Rottkamp’s June 8. Despite weeks of preparation for their first day, Sydney, 24, said they sold out in two hours. (more…)

02/21/19 6:00am

The peach dragon smoothie and southwest soup are the perfect healthy meal combo for a blustery February day. (Credit: Kate Nalepinski)

Simply Sublime, the petite corner restaurant on the Main Road in Cutchogue, is the quintessential lunch stop for the health conscious, people with restricted diets or folks who are just craving a tasty bite.

Juices, smoothies, açaí bowls, soups and salads are staples of the eatery, with a lengthy list of drinks and sandwiches sure to please vegans, vegetarians and those with gluten-allergies. (more…)

11/18/18 6:10am

Kale grows at Share the Harvest Farm in East Hampton. (Credit: Kate Nalepinski)

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As a chilly November breeze sweeps over the seven acres of land owned by Share the Harvest Farm in East Hampton, coordinator Jess Tonn bursts open the door to the greenhouse.

She quickly rubs her hands together. It’s 30 degrees warmer in the greenhouse, where spinach, broccoli, carrots, beets and other herbs reside comfortably. Tonn bends down on her knees next to a bed of spinach and inspects a tiny leaf.

“Almost ready,” she whispers, and rises to her feet.

The farm, founded back in 2008 on just a quarter-acre of land, prides itself on a no-waste policy: All fruits and veggies must be given away for consumption.  (more…)