An Interview with Leeann Lavin from The Hamptons & Long Island Homegrown Cookbook Pt. 2
What was your favorite part of creating The Hamptons & Long Island Homegrown Cookbook?
At the same, I think the idea of frequenting local dining establishments—in the European or Asian tradition, is a foodie’s dream. And in turn, frequenting local establishments and chefs who create market-driven menus, supports the local farmers and growers—or what I call a true, real Food Network. See, if a chef is inspired by the artisan, local cheese, or just-caught bass or local honey—many of these kinds of growers are featured in the Hamptons & LI Homegrown book by the way—then he or she is creating a network of food-related jobs. This creates a source of sustainable, healthy food. We all need to eat local, not only because local food contains antibodies in the soil and water that help us ward off disease and these supergerms…
Whether you're a Hamptons & Long Islander yourself or just love the area, be sure to pick up your copy of Hampton & Long Island Homegrown Cookbook today.
As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.