Kate Fullam

Not in Kansas anymore, LI foodpreneurs keep the faith

By KATE FULLAM // Last weekend, I found myself wandering the neighborhood on a last-minute treasure hunt with my daughter. At 7 years old, she portrayed the most adorable Dorothy from “The Wizard of Oz,” and the rest of us followed suit – as the Cowardly Lion, the Scarecrow and even Toto (yes, the dog joined in). Through COVID-19, homeschooling and even the forced reinvention of Halloween, she has never stopped searching for that somewhere…


No. 537: In which Yo-Yo meets Cougar, arenas get healthier and the dark side is revealed

  But who’s counting? Welcome to Wednesday, dear readers, and the halfway mark of this latest busy week of socioeconomic progress. On this Oct. 7, a few key countdowns: 28 days until the election, 85 days until 2021 and 105 days until Jan. 20. Hang tight. Location, location, location: Before we dive in, a correction to Monday’s calendar newsletter, which erroneously listed the 32nd annual HIA-LI Business Trade Show and Conference as happening today and…


As seasons change, Island producers bring the heat

By KATE FULLAM // The transition from summer to fall is fickle on Long Island. A stretch of chilly mornings, high winds and rain may retreat back to heat, humidity and a lingering beach day, even as September concedes to October. But winter is coming, and in preparation for the cold weather ahead, I highly recommend focusing on warming ingredients that will keep your body heated – and provide an exciting element to your meals….


No. 528: Speak softly, celebrate cultural diversity, raise the Titanic — and enjoy a blueberry popsicle!

  Wrapping it up: Here we are, dear readers – midpoint of this latest workweek and just about done with Summer 2020, at least unofficially. With that, a scheduling note: Innovate Long Island will be sticking our toes in the sand this Labor Day weekend, so no newsletters Friday (Sept. 4) or Monday (Sept. 7). Look for a special-edition Calendar Newsletter to ease you back into the flow Sept. 8, followed by your regularly scheduled…


On bread alone? Definitely willing to give it a try…

By KATE FULLAM // As we enter month six of dealing with COVID-19, the scope of this unprecedented experience begins to come clear –  and so do our national coping mechanisms. Much of the country turned to food as a source of comfort, part of a routine to get through it all. I found myself clinging to culinary comforts (with a balance of exercise) to get through the pandemic. It’s no surprise that baking is…


No. 516: On margarine, Boeing and The Rosetta Stone – and playing the odds at Jones Beach

  Hot days, cold stretch: Welcome to Wednesday, dear readers, as COVID-19 rages across the land – though not in New York, where we’ve earned a reprieve – and we steam into the second half of this latest sultry summer workweek. It’s July 15 out there – a tough one for the selfish, with it being National Give Something Away Day and all. No accounting for tastes: It’s also National Gummi Worm Day (that’s a…


As summer sizzles, East End farmers make their stand

By KATE FULLAM // July on the East End of Long Island is magical (aside from the traffic). Foodies marvel at the local bounty, which starts trending now toward its peak in August and September. This is the time of year when cooking by stove or oven is traded for a chopped local veggie and herb salad … just perfect. Soon we’ll see heirloom tomatoes and baseball bat-sized zucchinis on farm stands, like the stand…


No. 506: On eggs, Olds, strategic tax breaks and Anderson Cooper, plus a rare Adelphi honor 

  Stuck in the middle: Welcome to Wednesday, dear readers, as Long Island languishes in Phase 1 and we innovate our way through another quasi-quarantined workweek. Ready, set, Joe’s: It’s June 3 out there, and before we begin, Innovate LI is thrilled to introduce our newest sponsor – St. Joseph’s College, which operates campuses in Patchogue and Brooklyn (in addition to SJC Online) and this week joins our pantheon of prestigious boosters. More on St….


On pandemics, and a lifetime of kitchen lessons

By KATE FULLAM // Cooking has always inspired me, but I was not always good at it – my mother still pokes fun at me for using corn oil instead of corn syrup (just once, in my early teens). Just like a scientist, I learned from failed experiments. Through trial and error, I committed to memory the techniques, ingredients and unexpected flavor combinations that delighted me most. Upon joining the East End Food Institute as…