See what people are saying about Mecox Bay Dairy!
From fresh chicken sausages to sustainably sourced striped bass to raw milk to wine, the East End is a veritable bed of locally sourced food.... But we’re missing the big kahuna of the American diet: red meat.
Season 5, Episode 4
Inspired by local food producers Ina is creating delicious recipes celebrating the incredible ingredients she can find right on her doorstep.
When you hear “Long Island”, dairy farming might not be the first thing that comes to mind, but along with the vineyards that have made a name for themselves in the last couple decades, there are now some some dairy and cheesemaking operations popping up. Atlantic Mist comes from one such producer, Mecox Bay Dairy, located on the eastern end of Long Island, near Swan Creek.
GrillHampton and Taste of Two Forks patrons look forward to the glorious view of Mecox Bay from the big white tents. What’s it like to live and farm with Mecox Bay as a backdrop every day? Pete Ludlow, son of Art Ludlow, Mecox Bay Dairy’s founder, shares his “views” of the Bay and beyond below.
The stand features their grass-fed beef and pastured heritage pork, as well raw milk and artisan cheeses.
INTERVIEW: Alex Guarnaschelli On James Beard Foundation’s "Chefs & Champagne," Her New Cookbook, And More
James Beard Foundation (JBF) Award Winner Alex Guarnaschelli is among the talented group of chefs that will showcase delicious dishes at Wölffer Estate Vineyard in Sagaponack on Saturday, July 29 during Chefs & Champagne, the James Beard Foundation's annual fundraiser in the Hamptons, which will fête James Beard Award-winning chef, author, philanthropist, and restaurateur Marcus Samuelsson.
We recently caught up with Guarnaschelli to chat about sourcing in the Hamptons, what she'll be presenting Chefs & Champagne attendees, her new cookbook, and more.
Art is the only modern cheese maker on the South Fork and his cheeses [known for the sweet-faced cow on the label] have become a staple at farmer’s markets, restaurants, and gourmet food shops from Westhampton to Montauk.
Peter Ludlow reached into a small, straw-lined enclosure and leaned toward a three-week-old Jersey cow wearing a yellow nametag. It said “Kreme.” The young calf sniffed Ludlow’s hand, looking up with large brown eyes, and then retreated with an awkward stumble.
The average person has 10,000 tastebuds. If every one of those ‘buds could talk, they’d tell us November is hands-down their favorite month of the year. Can you blame them? ’Tis the season for mashed potatoes, cranberry sauce and pie. But the turkey is the real star. This year, forego frozen in favor of farm-fresh by buying local from a Long Island turkey farm. One bite and you’ll be thankful you did.
Art Ludlow, the owner of Mecox Bay Dairy in Bridgehampton, N.Y., has been living and working on his 50-acre, 140-year-old family farm for almost all of his 62 years. He did spend four years away at college but came back afterward to work on what was then a thriving potato farm. But the potatoes, grown in fertile Hamptons soil, were sold wholesale up-island or out of state, which meant that his community wasn’t able to enjoy what his family grew. Around 2000, he realized that he wasn’t O.K. with that.
Two local cheese makers whose artisanal products have customers clamoring for more include Mecox Bay Dairy in Bridgehampton and Catapano Dairy Farm in Peconic.
The proprietor of Mecox Bay Dairy on “slow food,” farmer’s markets and leaving potatoes behind.