Amy Zavatto is the daughter of an old school Italian butcher who used to sell bay scallops alongside steaks, and is also the former Deputy Editor of Edible Brooklyn and Edible Manhattan. She holds her Level III Certification in Wine and Spirits from the WSET, and contributes to Imbibe, Whisky Advocate, SOMMJournal, Liquor.com, and others. She is the author of Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients and The Architecture of the Cocktail. She's stomped around vineyards from the Finger Lakes to the Loire Valley and toured distilleries everywhere from Kentucky to Jalisco to the Highlands of Scotland. When not doing all those other things, Amy is the Director of the Long Island Merlot Alliance.

Quarter Pound Beast of Burden

Last week, the Center for Disease Control reported some good news — in more than a third of the states and territories of the U.S., childhood obesity has shown a bit of a drop. New York was one of those states.

Lobster Roll Love

In New York City, the once humble fisherman’s lunch on a buttered hot dog bun has been elevated to cult status via abundant sweet-meat treats at Red Hook’s Lobster Pound, Pearl Oyster Bar, Luke’s, the Mermaid Inn, Littleneck, and so many more. But the one I dream of most often comes from a food truck in parking lot in Southold, New York.

Scooping Out Love

Love is patient, love is kind — and when it’s really good? It can even withstand embarking on a frosty new business.

Talking Biodynamics & Balance with Bonterra

I couldn’t help thinking that for those who think biodynamics is a mysterious dung-filled bull horn of mystery (Bonterra actually uses a demure logo of the infamous biodynamic symbol on their single-vineyard series), listening to Blue, Chichocki, and Koball talk about it would make sense of the agricultural practice to even the most brow-furrowed doubter.