The Greenhorn Of Little Peconic Bay
Saveur|Spring 2018

THE BOOMING DEMAND FOR OYSTERS MEANS THAT DITCHING OFFICE LIFE TO FARM THEM WAS (PROBABLY) A GOOD DECISION

Jamie Lauren Keiles
The Greenhorn Of Little Peconic Bay

LONG BEFORE IT WAS FAMOUS FOR PIZZAOR DIRTY-WATER DOGS OR CRONUTS,NEW YORK WAS A CITY OF OYSTERS.

Prior to the turn of the 20th century, oysters were both a junk food and a delicacy—sold from carts with hot corn and peanuts, and served in restaurants in dozens of styles. The oyster beds of New York Harbor were said to produce about half the world’s supply. When Charles Dickens came to town in 1842, he made a special point to go slumming and visit one of the city’s notoriously rough oyster cellars. Piles of discarded shells in the street were a smelly monument to a city on the rise. By the time city officials figured out it was best just to dump them back into the water, the moment had passed. By then, the harbor and surrounding rivers were toxic. The last local beds closed for good in 1927.

Now the closest oysters to the city of New York are raised off the coast of Long Island. This is where I went to visit Peeko Oysters, a farm near the village of New Suffolk that started doing business in 2016. The new operation is still small—founder Peter Stein and two employees, Mark Pagano and Chris Coyne. Nonetheless, in 2017, the three-man, one-boat shellfish startup had oysters on the menus of New York City restaurants such as Oceania and Gramercy Tavern.

Diese Geschichte stammt aus der Spring 2018-Ausgabe von Saveur.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der Spring 2018-Ausgabe von Saveur.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS SAVEURAlle anzeigen
Raising a Better Bird
Saveur

Raising a Better Bird

Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.

time-read
2 Minuten  |
Fall 2020
One Good Bottle
Saveur

One Good Bottle

Tamara Irish is a natural winemaker. Way natural.

time-read
2 Minuten  |
Fall 2020
My Not-So-Secret Garden
Saveur

My Not-So-Secret Garden

Good (vegetable-laden) fences make good neighbors in one tiny town.

time-read
4 Minuten  |
Fall 2020
Pralines: How They Cook 'Em in New Orleans
Saveur

Pralines: How They Cook 'Em in New Orleans

Pralines: How They Cook ’Em in New Orleans

time-read
4 Minuten  |
Winter 2019-20
My Father's French Onion Soup
Saveur

My Father's French Onion Soup

Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell

time-read
7 Minuten  |
Winter 2019-20
Our All-Time Best Recipes
Saveur

Our All-Time Best Recipes

If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.

time-read
10+ Minuten  |
Winter 2019-20
Genever Is the Original Juniper Spirit
Saveur

Genever Is the Original Juniper Spirit

Don’t call it a comeback. Or gin

time-read
5 Minuten  |
Winter 2019-20
Tending The Bines
Saveur

Tending The Bines

Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.

time-read
3 Minuten  |
Summer 2019
Field Of Dreams
Saveur

Field Of Dreams

The son of an innovative pea farmer is carrying on his father’s legacy.

time-read
1 min  |
Summer 2019
Jamaican Jerk Marinade - Fire And Spice
Saveur

Jamaican Jerk Marinade - Fire And Spice

Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.

time-read
2 Minuten  |
Summer 2019