Kate Fullam

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…