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.

The Connecticut Restaurant Association (CRA) has announced the honorees and finalists for the 2025 CRAZIES Awards, an annual event which recognizes the exceptional ability and talent of Connecticut’s hospitality community.

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.