Nan’s recipes remained a tightly held secret, except to her family. Now, two of her children and one of her granddaughters have used the late matriarch’s …
Our restaurants are driven by people. From the chefs and their crew in the kitchen to the front end and the bartenders, servers, bussers and dishwashers, your culinary satisfaction depends on a uniquely…
Because your work can be a shining example to the rest of us, I'd like to tell more people about it — what you do, who does it and why it’s important, beyond your great food and drink and service.
They started CORR as a small operation, initially collecting shells in their own cars before expanding, with support from the Fairfield Shellfish Commission. How did that work out?
Ecologist Mark J. Easter offers a detailed picture of the impact the foods you love have on the earth. Organized by the ingredients of a typical dinner party…
Regenerative Ocean Farming is a new form of aquaculture that is rapidly expanding world wide. Not only can it provide food, but it can also help buffer the negative effects of climate change.
Abbey Hemmann and Johan Jensen opened Whitecrest Eatery in Stonington's iconic Velvet Mill back in 2019. In 2023 and 2024, CT Magazine recognized them for "Best Brunch", "Best Burger" and "Best Hidden Gem" …
A deep and fascinating dive into the history and processes of making what most of the world calls Shoyu — the fermented concoction of soybeans, wheat, salt and water we know as Soy Sauce.
As SNAP benefits are cut, many are asking how to support neighbors in need. At Yellow Farmhouse, we continue to educate students about food access, while partnering with local food banks and meal centers to amplify their work and share information.
“Tessa has mentored shellfish farmers in Connecticut for over 20 years,” said Gilman, assistant extension educator with CT Sea Grant. “The cool thing about this class is it creates this ecosystem.”
… But agriculture has been changing in Connecticut, a quiet revolution that’s not just about legal marijuana. As the UConn banquet demonstrated, there are changes in what is grown.
Nan’s recipes remained a tightly held secret, except to her family. Now, two of her children and one of her granddaughters have used the late matriarch’s …
The popular annual Cabin Fever Charity Chowder Cook Off returns to Olde Mistick Village on Saturday, February 28th, 2026 from 12:00 to 4:00 pm
Healthy PlanEat is an online farmers market that exists so you can easily shop directly from local sustainable farms and food artisans.
Two Mystic restaurant talents are semifinalists for a James Beard Award, one of the biggest honors in the culinary world.
It’s not a vast fleet you’ll find 100 miles southeast of Stonington on the continental shelf, trawling the seabed at depths up to 2,700 feet…
Our restaurants are driven by people. From the chefs and their crew in the kitchen to the front end and the bartenders, servers, bussers and dishwashers, your culinary satisfaction depends on a uniquely…
Because your work can be a shining example to the rest of us, I'd like to tell more people about it — what you do, who does it and why it’s important, beyond your great food and drink and service.
They started CORR as a small operation, initially collecting shells in their own cars before expanding, with support from the Fairfield Shellfish Commission. How did that work out?
Here’s some good environmental news in our own back yard courtesy of Long Island Sound Partnership.
Ecologist Mark J. Easter offers a detailed picture of the impact the foods you love have on the earth. Organized by the ingredients of a typical dinner party…
Empire Fisheries trawler Starbrite in action, hauling a load of Black Sea Bass and Scup before unloading at Stonington’s Town Dock.
Regenerative Ocean Farming is a new form of aquaculture that is rapidly expanding world wide. Not only can it provide food, but it can also help buffer the negative effects of climate change.
Abbey Hemmann and Johan Jensen opened Whitecrest Eatery in Stonington's iconic Velvet Mill back in 2019. In 2023 and 2024, CT Magazine recognized them for "Best Brunch", "Best Burger" and "Best Hidden Gem" …
A deep and fascinating dive into the history and processes of making what most of the world calls Shoyu — the fermented concoction of soybeans, wheat, salt and water we know as Soy Sauce.
As SNAP benefits are cut, many are asking how to support neighbors in need. At Yellow Farmhouse, we continue to educate students about food access, while partnering with local food banks and meal centers to amplify their work and share information.
The fleet supports over 100 fishermen and two seafood processing companies, supplying restaurants and markets across CT and Rhode Island.
You may know Mike. He’s a bartender at The Shipwright’s Daughter, one of the places that’s making Mystic known as one of the best restaurant destinations in the country.
Meet American Seafood, Stonington’s wholesale operation.
“Tessa has mentored shellfish farmers in Connecticut for over 20 years,” said Gilman, assistant extension educator with CT Sea Grant. “The cool thing about this class is it creates this ecosystem.”
You may wonder, what is a ditty bag? Since the 1700s, sailors have used canvas ditty bags made from used sails to store personal items and tools.
… But agriculture has been changing in Connecticut, a quiet revolution that’s not just about legal marijuana. As the UConn banquet demonstrated, there are changes in what is grown.