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🐝 Simple Math That No Longer Works

🐝 Simple Math That No Longer Works

Farming by a Thread, New Chiefs Step In, The Art of Ordering Too Much

Thomas Loncar
April 17, 2026

Together With Tim O’Keefe

Good Morning, North Fork! It’s Friday, if your focus is slightly off today, that’s perfectly normal.

In today’s North Fork Buzz:

Farming by a Thread
New Chiefs Step In
The Art of Ordering Too Much

Ready, Set, Go!

P.S. Happy Birthday to Charlie Manwaring! 🎂

The Lowdown

Farming by a Thread 🧑‍🌾

The North Fork’s farm community isn’t usually loud, but lately, they’ve got something to say, and it’s hard to ignore.

At a series of packed local forums, farmers made it clear: the land might be protected, but the people working it are hanging on by a thread.

For many, it comes down to simple math that no longer works. Prices haven’t kept up, costs keep climbing, and competing with out of state producers is nearly impossible.

So the playbook is changing. Farms are getting more creative: CSA programs, farmstands, specialty products, even yoga classes in the fields.

Some are finding success in niches like weddings and events. Others are betting on direct relationships with customers. All of them are trying to stretch a business model that wasn’t built for today’s realities.

And then there’s the red tape. Want to host an event? That’s extra insurance. Want to sell on preserved land? Not always allowed. The rules don’t always match the moment.

There is some momentum with younger farmers stepping in, often bringing new ideas with them. But even that comes with a question mark, because the next generation has seen firsthand just how hard this life can be.

Get the full story 👉 East End Beacon

New Chiefs Step In 🚒

The Greenport Fire Department has a familiar face back in charge.

Wayne Miller, a 24 year member and former chief, is stepping back into the role after being elected last week, replacing Albie de Kerillis. He previously held the position from 2016 to 2018.

Joining him are Dave Nyce as first assistant chief and Wade Manwaring as second assistant chief.

The backdrop here isn’t quiet. The department’s rescue squad recently lost its authorization to provide advanced life support, with no public explanation from the state.

The goal, as he put it, is simple: move past the turbulence, rebuild morale, and get things back on track. He also noted the department is already working with county and state officials to restore certification. ($)

Get the full story 👉 Suffolk Times

Photo of the Week

📸 submitted by Chris Collins

Tag @NorthForkBuzz or email us at [email protected] to get your photos in The Buzz!

Foodie Friday 🍽

The Art of Ordering Too Much 🍖

There are two kinds of meals: the ones where everyone politely orders their own thing, and the ones where the table turns into a full on strategy session. You know the type, “we need one of those,” “wait, add that too,” and suddenly you’re ordering like you haven’t eaten in days. Last weekend firmly fell into category two for us.

Last weekend we made our way over to Tucker's Taproom, and we did it the right way, with friends, big appetites, and a plan to try as much of the menu as possible. Because if there’s one rule with BBQ, it’s this: you don’t go in thinking small.

Tucker’s Taproom is laid back, lively, and built for exactly what we were there to do: hang out, eat a lot, stay a while, and catch some live music.

The staff was incredibly friendly right from the start. We took one look at the menu and did what anyone in that situation would do, went all in on the 5 meat plate (1 pound of each). That’s a full pound each of brisket, pulled pork, pulled chicken, spare ribs, and sausage. Yes, five pounds of meat.

Our waitress gave us the quick “just so you know” moment to make sure we understood what we were getting into. We did. And we didn’t hesitate.

From there we added baked beans, mac and cheese, and the charred broccoli (because you have to at least pretend you’re making responsible decisions).

Everything hit. All the meats, all the sides, no weak links. The brisket and ribs ended up being our favorites, the kind you keep going back to even when you’re already full.

And for anyone reading this thinking five pounds of meat plus sides is insane, you’re not wrong. We left very full, with plenty of leftovers in tow (arguably one of the best parts of a BBQ night).

We seriously considered the French Toast Bread Pudding, but there’s a limit, and we found it. Honestly, skipping it might’ve been the right move, if only because it gives us a built in reason to come back. And you can probably guess what that means: a future Foodie Friday is already taking shape.

Tucker’s Taproom is one of those places that just gets it, good food, generous portions, and great energy. Go with a group, order more than you think you need, and don’t overthink it, you really can’t go wrong here.

What’s your go to for BBQ? Email us and let us know
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Tom Loncar- Publisher
Nicole Loncar- Editor + Partnerships