Since the first pilot projects explored the idea of growing sugar kelp in Long Island waters in 2017, there has been an explosion of interest in this crop, a gourmet food whose uses are just beginning to be explored here.

“Science and appetite met at Bel Mare Restaurant in Springs on Sunday, November 3, at the first annual East Hampton Town Hatchery Oyster Tasting and Rating event. Attendees, mostly oyster gardeners for the project, volunteered to taste, compare, and rate pairs of oysters from four of our local harbors: Napeague, Hog Creek, Accabonac, and Three Mile. Rating categories included texture, sweetness, saltiness, and overall. Event organizer Harold Cook from Columbia University will be compiling the results. East Hampton Town Aquaculture Department director Barley Dunne explained the process of oyster seeding to the crowd.”‍

Many efforts have been made to promote forest conservation, afforestation and restoration on a global scale – such as the Intergovernmental Panel on Climate Change's Special Report of 2018, which suggested that an increase of 1 billion hectares of forest will be necessary to limit global warming to 1.5°C by 2050.

The Relic team, left to right, John Fink, Alex Kravitz, Tahsin Korur, and Aiden Kravitz.‍From an old horse barn on his family’s Westhampton property, Aiden Kravitz is helping to save Moriches Bay by funding the replenishment of over 10,000 oysters in the bay through sales of his sustainability oriented apparel brand Relic.