Food and wine have brought people together for centuries, connecting diverse cultures and enhancing our quality of life. While Stony Brook University is known as a place where advanced scientific research saves many lives, it’s also a place where life’s pleasures are cultivated. To this end, the Stony Brook University Center for Wine, Food and Culture (established in 2004) rounds out the picture by hosting activities that help to sustain and promote New York’s vital agriculture and aquaculture based industries. By offering richly diverse experiences with local products (often in the context of foods and wines from other parts of the world), the Center can foster appreciation for the excellence of “farm to table” products with an understanding of how important it is to support these fragile local industries.

With Stony Brook’s acquisition of Southampton College currently in progress, the Center would like to expand its programs in order to act as a magnet for the University’s focus on Sustainability there. We plan to continue our wine and food tasting classes for the general public, add more academic classes that focus on these areas, and offer extensive training in sensory evaluation.

On the weekend of June 3 – 4, the Stony Brook University’s Center for Wine, Food, and Culture presented Sustaining The Good Life: A Celebration of Land, Sea and Sunlight, at Stony Brook University’s newly-acquired Southampton College campus.

“Part of our mission at the Center for Wine, Food, and Culture is to provide a forum for critical issues that impact our community,” Louisa Thomas Hargrave, the Center’s director, explains. “This lively symposium will bring awareness and create community dialogue on important issues of development and sustainability that impact the future of the East End.”

The Saturday morning program featured excursions aboard the Marine Science Research Center’s research vessels and hands-on discovery activities with Stony Brook marine scientists at the new Southampton campus, as well as tastings of products from local farms and waters. After a picnic lunch and welcome from President Dr. Shirley Strum Kenny, a keynote address on sustainability – the challenge to live well now and maintain the wellbeing of our planet into the future – will lead into small group breakout sessions.

Panels of chefs, farmers, architects, builders and policy experts from around the region will discuss relevant topics while local producers of wine, cheese, honey and other agricultural products offer flavorful insights into artisanal farming.

Saturday’s activities will conclude with a festive reception and tasting of local wines and foods, accompanied by live music.

On Sunday, selected farms and wineries on both the North and South Forks will be open from 1PM to 4PM for exclusive tours and special tastings.

LI wine industry pioneer and Center Director Louisa Hargravepresides over the program.	Legendary author and environmentalist Peter Matthiessen delivers the keynote address: Greed and Heritage.	Symposium guests enjoy many of the local delicacies offered at the Harvest Reception.
SB Assistant VP George Meyer and wife Theresasample the delectable local wines and foods.	Jeri Woodhouse, from Taste of the North Fork, one of the fine food purveyors participating at the Harvest Reception.	SBU String Ensemble  Violinist Helen Liu, cellist Jonathan den Herder, and violist Kuan-Chen Huang, entertain guests.
Dean Martin Schoonen, and President Shirley Strum Kenny	Louisa Hargrave, Director, and Ginny Clancy, Program Coordinator

Photos from the event were taken by Roey Yohai and are available on Google Photos.