Makers — local

Bon Bons Chocolatier

Bon Bons Chocolatier

Bon Bons has been located in Huntington Village since 1979, but the Meinersman family had no part in the business until Alice Meinersman (Susannah's mother) saw a Bon Bons newspaper ad in 1984 searching for a chocolate dipper. "My mother always loved to cook and bake and garden, all those things. She took a couple flower arranging courses, but nobody would hire her because she didn't have any experience. One of those Catch-22's," says Susannah. "The first time my mother tried dipping she was so nervous her hand was shaking. But the woman there said she reminded her of a...

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Hamptons Handpoured

Hamptons Handpoured

"I want customers who visit the area to be able to take a piece of the Hamptons home with them," says Brittany. "Or like myself who has lived here my whole life, I want a candle that smells like home."  . Four years ago, Brittany began to feel the effects of an autoimmune disease while working at a clothing boutique, Therapy Life & Style. An insufficient absorption of B-12 forced her to struggle with frequent bouts of passing out and an overall lack of energy. In an effort to boost her mood, calm her anxiety and to "feel grounded" while...

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Stick & Stone

Stick & Stone

"Wood is so beautiful with the different grain patterns that it produces - like the way that cherry wood kind of looks like the flesh of a salmon," says Aynsley Schopfer. "Once you start working with wood you really fall in love with it. The limitation is really only your imagination." . As former caretakers of a working vineyard, Brian and Aynsley Schopfer have always been connected to the earth. But the answer for where their lives would soon be headed came from a literal shake of the earth. "There were these tremendous heritage oak trees that would sometimes come...

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South Fork Kitchens (East End Food Institute)

South Fork Kitchens (East End Food Institute)

"Throughout the United States the small family farm is really struggling," says Kate Fullam, Executive Director of the East End Food Institute. "And the East End of Long Island faces significant challenges - geography, seasonal tourism, high cost of land and business operations. 2/3 of farms on Long Island are under 50 acre plots and 1/3 are between 1 and 9 acres of land. Most of them have to highly leverage the retail margins through sales during the tourist seasons, so we're trying to help these family farms wholesale and create value added goods in order to survive." . Originally...

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