Get the latest Hamptons stories, recommendations, and upcoming events right to your inbox with our daily newsletter.
Stephen Robinson of Newlight Breadworks. (Photo credit: David Benthal)
There is one food item that’s been having an unabashedly obvious “make something out of nothing” culinary renaissance seen across the entire globe: homemade sourdough bread.
For East Hampton resident Stephen Robinson, founder and CEO of Newlight Breadworks, a Hamptons-born artisan bread company, sourdough wasn’t really anything new. In a way, he and his mother, Mary, had already been at the bread-baking shindig for years.
Take a listen to his story…!
Amy Zavatto is the Editor-in-Chief for southforker, northforker and Long Island Wine Press. She's a wine, spirits, and food journalist whose work appears in Wine Enthusiast, InsideHook.com, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She is a respected judge for the American Craft Spirits Association’s annual small-production spirits competition, and has moderated numerous panels on the topics of wine, spirits, cocktails, and regional foodways. She is the former Deputy Editor for the regional celebratory publications, Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.