Crowd Cow has created a very easy to navigate and thorough website that not only teaches us about cooking and preparing each cut of beef, but also reminds us of how important it is to support sustainable farming. It has never been any easier and more concrete than now. Crowd Cow, which has recently launched its nationwide customer reach, believes in enjoying incredible beef the right way: sustainably and humanely. For me personally, this is one of the best food industry concepts I have learned of in many years. Founders Joe Heitzeberg and Ethan Lowry wish to erase the wary and uncertainly of ordering beef at your typical grocery chain and have created a crowd funding sales style of purchasing ethical, and ‘artisanal’ beef.
Most often you do not know which country the beef is coming from, even if there is a stamp that reads “grass fed.” Instead, Crowd Cow customers pick the specific cuts and quantity they want while enjoying the convenience of ordering online. The site encourages meat lovers to rally their family and friends, claim a share, tip a cow and become a “steak holder.”
Designer Lisa Jackson, whose fans include Vera Wang, Renee Zellweger, Allison Janney, Kelly Preston and Robin Wright, returns to the Hamptons with LJ CROSS, her much sought-after fine jewelry collection. This season, Jackson has presented Diamonds for the Beach, an exclusive selection of 10 luxury rose gold and white gold pieces, available only at the lifestyle concept store Copious Row’s new Southampton location.
Lisa Jackson’s chic uptown independent boutique LJ CROSS, located on Madison Avenue on the Upper East Side, features her signature line of fine jewelry. Jackson designs fashion driven statement pieces in rose and white gold with champagne and white diamonds, pearls and other precious stones. Each piece evokes her minimalist style and dramatic sense of scale to create bold feminine statements.
Below is an exclusive interview with Lisa Jackson, where we discuss her current collection and her favorite spots within the Hamptons.
Spending time outside no matter what the season is very important for me and my family. We are so fortunate that we have an abundance of parks and nature preserves just minutes away from our home. Sarah, our daughter, loves the outdoors and can easily spend hours at the playground. For variety, I take her to a different park, duck pond, or nature trail each day. We just started making a habit of enjoying lunch and snacks outdoors. It gives me an opportunity to relax and eat while we watch Sarah play, and it gives her the opportunity for a break as well.
The discovery of Trendy Picnic could not have come at a better time. As long as there is no snow on the ground, we are sitting outside in the afternoons reading a book, magazine, or writing. Trendy Picnic has a wide variety of picnic items, from totes, coolers, cheese boards, and bar sets in addition to their very own hand woven willow baskets. Whatever the occasion may be, Trendy Picnic has many options for gift giving this holiday season and for that special family outing. My family and I will be off on several excursions across the east coast within the coming months and into the spring and many of Trendy Picnic’s festive and fun products will come in handy.
Grindstone Coffee & Donuts has satisfied Sag Harbor‘s long-term doughnut craving. After opening just over a month ago, Grindstone has spoiled the quaint, commuter village with a top quality sweet treat paired with exceptionally smooth San Francisco-based coffee. The business is thriving, with 1,300 doughnuts being churned out daily during the weekdays and over 2,200 purchased on Saturdays and Sundays.
The popularity of doughnuts created by owner, Kyle Shanahan, comes from a 48-hour-proof brioche-style dough that has a complex, yeasty flavor. Cage free eggs from upstate New York, Hudson valley five acres farms milk, unbromated and unbleached King Arthur are used to create the sweet and savory doughnuts. View Post
Meet Savannah Jordan, the Executive Chef at Ruschmeyer’s in Montauk. A Culinary Institute of America graduate, Chef Jordan stayed at CIA for an extra year as a TA in the meat and fish kitchens to work in the institute’s restaurants. During her year as a TA, she worked with a legendary chef and did fish fabrication. Afterward working as a Chef at Le Bernardin in Manhattan, she went to work at Mary’s Fish Camp in the city, where she held her first Executive Chef position. She was also a chef at Eugene & Co in Bedford-Stuyvesant in Brooklyn.
This is Chef Jordan’s first time in Montauk. She was originally introduced to the owner of Chelsea Hotels, and has been out here since mid May. “Montauk is a very special place and so is Ruschmeyer’s, we grow and learn together, it feels like summer camp. Everyone identifies with one another,” explains Jordan. “I got to know a lot of the farmers and fisherman. [In particular,] I work closely with Bhumi Farms in East Hampton; farmer Frank is a doll.”