Calverton incubator

Kyle Chandler still feels the buzz

By JIM McCUNE June 10 is just another Friday for most of us. For Kyle Chandler, founder and brewmaster of Long Island’s Subtle Tea Company, it’s a major holiday: National Iced Tea Day. Not that he’s celebrating alone. Tea is second only to water as the most consumed drink on earth. In the United States, what’s known as ready-to-drink iced tea makes up 85 percent of total consumption, with sales spiking during the summer months….


Ms. Michelle cookies, now in a Big Box

By GREGORY ZELLER // Ms. Michelle’s is going to Walmart. Still baking inside Stony Brook University’s Calverton Business Incubator, gluten-free goodie gourmet Michelle Gillette Kelly and her husband/business partner Chris Kelly have cooked up a deal with the preeminent retailer that puts the Ms. Michelle brand inside Walmart Stores in New York, New Jersey and Connecticut. Contractually, Kelly can’t reveal the numbers, but she confirmed this week that four varieties of her gluten-free cookies –…


The Debrief: Noel Goddard, doyenne of detection

No, she’s not related to rocketing pioneer Robert Goddard. Besides a surname, she has nothing in common with former OSI Pharmaceuticals CEO Colin Goddard (though she’s a fan). And her company is not the biz-tech support firm Goddard Labs of Oregon, another common mistake. But as chief executive of Calverton-based biotech enterprise Goddard Labs – where novel molecular diagnostics set the tone – Noel Goddard takes a scientific back seat to no one, and enjoys…


Enjoying the not-too-sweet taste of success

By GREGORY ZELLER // Given that he’s American and draws a breath, it’s no surprise Kyle Chandler likes beer. And given that he’s a Long Islander during the Island’s craft-beverage renaissance, it follows that Chandler enjoys small-batch microbrews. In fact, he counts the proprietors of several Island brewpubs – including Riverhead’s Moustache Brewing Co. and Patchogue’s Blue Point Brewing Co. – among his friends, and volunteers often to help them at craft festivals and other…


Where success requires a little shelf examination

By GREGORY ZELLER // It’s one thing for a food startup to conquer the weekend farmer’s market circuit, something much more to break into retail, where the average grocery store offers customers more than 40,000 items, with 20,000 new ones introduced nationally every year. Of which 80 percent fail. How to win over the big boys and keep them coming back for more? There’s an incubator for that. Welcome Spring to Market, a new initiative…


Cooking With Chef Michelle

In gluten-free baking, still room for innovation

BY GREGORY ZELLER // Bakers are no longer known primarily for innovation. Television contests may demand interesting new shapes for cookies and cakes, but in the early 21st century, virtually every combination of eggs, butter and flour has been tried. The difference between a 350 or 375 degree oven has been well-documented. There are no baking worlds left to conquer. Save perhaps one. In an increasingly gluten-free world, many baked products prepared without traditional wheat-,…