No. 1,000: The more things change…
Welcome, intrepid innovators, to Wednesday and a landmark edition of your favorite innovation newsletter, and to a momentous day in Innovate Long Island history. It’s mindboggling that more than…
Kate Fullam
No. 859: Oysters rejoice, East End Food updates and NASCAR roars to life, with (another) C-3PO cameo
Bright ideas: Welcome to Wednesday, dear readers, as we roll through another busy – and much sunnier – workweek. It’s Feb. 21 out there, the days are growing longer…
From East End Food, what to eat (and where to find it)
By GREGORY ZELLER // Long Island’s busiest farm-to-table bureau is pumping up the world-class East End food scene with a modern multichannel guide to regional edibles and events. East End…
No. 804: On pork products, sleek steamships and six-shooters, with tasty hubs and Emmy nominations
Summery summary: Welcome to Wednesday, dear readers, as Long Island’s warm and muggy season continues. With international smokestorms, catastrophic flooding and near tsunamis threatening other national corners, a seasonably…
EEFI moves long-simmering Food Hub to front burner
By GREGORY ZELLER // The seeds of a year-round “food hub” have been planted in the Town of Riverhead, hailed by insiders as a key innovation against East End food…
Community wins as Suffolk doubles down on Double Up
By KATE FULLAM // As the poundage of produce arriving in our East End Food Institute kitchen swings from hundreds to thousands of pounds per week, I’m encouraged to see…
No. 608: On Kepler, Tesla, Elsa and the Báb (plus meat on a stick, and cookies!)
Thar she blows: Welcome to Friday, dear readers, as we batten down the hatches, tie up the deck furniture and otherwise deal with the remnants of Hurricane/Tropical Storm/multistate soaker…
No. 606: In which we travel through time, catch a train and raise the Titanic, with the grill hot and ready
Hot stuff: Welcome to Wednesday, dear readers, as we speed (or should we say steam?) toward a much-welcomed (and much cooler) extended weekend. On that note, a quick reminder…
Not-so-secret sauce: Long Island’s peak tomato season
By KATE FULLAM // Approaching the holiday weekend, my editor subtly suggested a light topic for my next Voices column, and I’m grateful. Lately, my days – and some nights…
No. 594: The masks come off, biotech pioneers unite and the circus comes to town (plus, chocolate cake!)
You’re getting warmer, comrade: Welcome to Wednesday, dear readers, as we work our way through this – dare we say “summerlike?” – week of socioeconomic innovation. It’s May 19…
Participation essential as East End faces unsure future
By KATE FULLAM // Morning traffic in front of my Hampton Bays home always signals late spring, as diesel engines, squeaking brakes and blaring car radios mingle with backyard birdsong….
No. 582: In which lasers blast, neutron bombs idle and Mars comes into focus – plus, love in a hospital
Springtime fresh: Spring is in the air, dear readers, as we enjoy the sunshine and seasonable warmth enriching this busy week of socioeconomic innovation. To your health: Today is…
It’s time for unity on a long-term East End food plan
By KATE FULLAM // Two years ago, the CUNY Urban Food Policy Institute engaged the East End Food Institute in a research project aimed at melding data, demographics and media coverage into a portrait…
No. 571: A Grimm tale, featuring space shots, young geniuses and Twin Peaks – plus, a toast to the tapsters
Shock and thaw: It’s Wednesday already, intrepid innovators, as we hustle through another busy – and blessedly warmer – week of socioeconomic innovation. We’ll drink to that: Businesses are…
The East End’s icy innovation history, on the rocks
By KATE FULLAM // Ice … great for skating and sipping, but a bit problematic for getting around. Unfortunately, far too many friends have suffered broken wrists and fractured ankles…