Stroller Strong Mamas, owned by Rachel Goodale, and Little Moments Little Fam, owned by Amelia Little, merged to offer exercise classes for adults and kids; creative activities; play and movement sessions for children; and meditation and wellness workshops in a welcoming atmosphere.

The duo moved into the Aquebogue building on the Main Road (formerly Verderber’s Garden Center, who moved to a new location across from Barrow Food house) last spring and cut the ribbon to open their new business on June 29.

Read more on northforker.com

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Owners Matthew Riss and Mark Ciaburri of Lake Grove founded the business in 2016. “Mark and I started Redefine Meals while at Stony Brook University with a mission to make healthy eating simple and affordable,” said Mr. Riss. 

The Riverhead location opened Aug. 17 and is one of over 20 Redefine stores across Long Island (the newest of which just opened in Astoria, Queens, in mid-September).

The business has grown to a team of over 300 employees producing tens of thousands of meals weekly. Mr. Riss said, “Our success comes from an obsession with quality, consistency, and taking care of our customers.”  

The meals, made in the company’s headquarters in Ronkonkoma, range from $10 to $12, while frozen meals are $6.50. The dishes are served fully cooked in microwave-safe containers, with a microwave available in-store to heat up your meal immediately (something many local first responders take advantage of).

As employee Nastasia Henze explained, “The way our meals work, is they’re all already macro-counted, meaning that all the meals that we have are the perfect lunch or the perfect dinner because they have the perfect [amount of] calories.”

“We don’t follow any specific diets … it’s all going to be minimal fat and high protein. All the ingredients are very clean — we don’t use any preservatives; we cook everything with avocado oil,” she said. “Everything is either baked or pan-fried; we don’t do any deep-frying. Everything here is very much directed towards being a healthy, convenient option.”

Customer favorites are the chipotle steak bowl, baked vodka chicken parmigiana, and the Redefine power bowl, which contains grilled chicken, brown rice, arugula, roasted sweet potato, feta cheese and dressing.

Three to four new meals come out per month. “We just came out with a General Tso’s Chicken, which a lot of people have been loving,” said Ms. Henze.

Other selections are a hibachi salmon bowl and a grilled shrimp vodka sauce ravioli. Low carb options include a Greek salad and a Caesar chicken wrap. There are even a few breakfast items, like a breakfast burrito and peanut butter banana overnight oats.

For those who prefer to create their own recipes, the store carries pre-cooked food in bulk: grilled chicken, steak, sweet potato and white rice to combine as you please.

A subscription service is available too, with packages of seven, 10, 15 and 20 meals for delivery weekly, biweekly, triweekly or monthly, or for pick up at the store. 

In the sparkling-new storefront you’ll also find a selection of grocery items on the healthier side: avocado oil, sauces, cereals, and chips and snacks cooked with avocado or coconut oil, as well as whole-milk yogurt and low fat/reduced sugar ice cream.

Redefine offers discounts to police officers, firefighters, EMT and military personnel, both in-store and online.

“We’re proud to be a Long Island business that’s deeply involved in the community — partnering with schools, hospitals, and local organizations to fuel healthier lifestyles,” says Riss.

Redefine’s hours, recently expanded, are 8 a.m.-10 p.m. seven days a week.

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“Years ago, there were [over 30] Irish stores on Long Island,” said Adrienne Governali, the store’s owner. “There was one in Montauk, in Greenport and in Hampton Bays.”

Most of those stores have since closed; until Irish Roots opened, the closest Irish store to the East End was in Sayville.

Ms. Governali, who lives in Baiting Hollow with her husband and two daughters, opened the store last December. She quickly gained regular customers, who come back repeatedly for cologne and skin care products from the Inis brand, Murphy’s Irish Soap from Wicklow, and different types of Irish candy, chips, biscuits and teas.

Ms. Governali’s grandparents hail from Cork and Limerick; she holds dual Irish and U.S. citizenship. After a trip to Ireland last July with her family, she decided to open a shop featuring Irish products. She’s always celebrated all things Irish — “I got married on St. Patty’s Day,” she notes. 

The shop carries a selection of authentic Irish sweaters, hats and capes, as well as t-shirts and sweatshirts. (The Guinness sweatshirt with a toucan balancing a pint on his beak is a best-selling item.) Ms. Governali buys her stock from small businesses whose goods are quality and are made in Ireland, or in some cases, Scotland.

There are items for the home as well, with rag rugs, picture frames, pillows, stained glass and glassware available. Ms. Governali’s daughter, Joanna, crochets soft blankets, and her mother, Denise Polchinski, makes seasonal ceramic items. A local woodworker creates hand-carved wooden signs, which can be customized. She carries a line of Islander Harris tweed purses and bags sourced from Scotland. She also carries two jewelry lines, Solvar and Shanore, both made in Dublin.

One of the most popular items the shop sells is Irish candy.

“It’s definitely a different taste,” Ms. Governali said. “The chocolate is creamier. Cadbury makes products differently in the U.S. and in Europe … The European candy has natural sugars, while the U.S. candy has processed sugar.”

The Cadbury Flake and the Crunchie chocolate bars are the most popular, but the candy bar is stocked with Jelly Tots, Silvermints and Fruit Pastilles as well.

The shop is already gearing up for the holidays, as Ms. Governali says that customers have been shopping for gifts to put under the tree and stuff stockings. In October and November, the store will be open from Wednesday to Saturday from 11 a.m. to 6 p.m., and Sunday from 11 a.m.-3 p.m. In December it will be open seven days a week. Follow the store’s Instagram account for updates, or shop online here.

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The practice offers a personalized approach to health that addresses each patient’s unique needs, using diagnostics and targeted therapies to focus on goals like preventing chronic disease, reducing cancer risk, delaying cognitive decline or losing weight.

Founded in 2016 by David Bauder, PA-C, Weight Loss & Vitality has several locations in Maryland, South Carolina, Virginia and Washington, D.C.; the Riverhead location is the first in New York State.

Mr. Bauder has an extensive background in clinical care and is a former officer in the Army Medical Specialist Corps. He opened the Riverhead office with two physician partners, Shah Ahmed, M.D., and Christopher Reeves, M.D., who met when both were working as anesthesiologists at Peconic Bay Medical Center.

Dr. Reeves has over 25 years’ experience in the field of holistic medicine, integrating Eastern and alternative practices to address physical, mental and emotional well being. He completed his anesthesiology training at The Johns Hopkins Hospital, earning Resident of the Year recognition, and is a University of Illinois alumnus of both the School of Medicine and the School of Business & Commerce.

Dr. Ahmed obtained his medical degree at the University of Rochester and completed his training in anesthesiology at New York University as chief resident, with a specialization in neuro-anesthesia. He serves as medical director at the new location, with a view toward creating a personalized, holistic approach to his clients’ health.

“People feel better when they lose weight and start exercising. I’m living proof,” he said. As a young anesthesiologist working in New York City, Dr. Ahmed’s hectic schedule began to take a toll. “I started paying attention to how I’m feeling spiritually and mentally; I started running, I started lifting, I started eating better and lost the weight.” He eventually lost 26 pounds, just before the birth of his first child in 2023.

During COVID, Dr. Ahmed and his wife, Meredith Burcyk, bought a house in Riverhead as a retreat and quickly found that they loved living on the North Fork; they moved to Riverhead permanently with their two young sons (Luca, 2, and Ezra, 4 months) in January 2024.

“I’m so much happier out here. The weather is better, the air is cleaner, I can see the stars, people are nicer. We are definitely enjoying living here,” he said.

The practice offers medically supervised weight loss and hormone therapy, and offers a concierge medicine program, which costs $299/month or $3,500/year. The concierge program offers a “longevity blueprint,” along with unlimited in-person and virtual follow-ups and 10% off all medications, hormones and a la carte services.

In addition to the medical programs offered, the practice also provides procedures like fillers and Botox, platelet-rich plasma therapy meant to help with hair restoration and IV therapy for myriad issues, including recovery support for athletic performance.

“These are antioxidant therapies, mostly for recovery … to feel better and get hydrated,” said Dr. Ahmed. “None of these are miracle cures, but as an adjunct to making yourself feel better.” The IV treatments range from $110 to $315.

“The foundation of this strategy is nutrition and exercise. I model the right food and movement habits for my kids, and I do the same for my clients,” Dr. Ahmed said. “I want to be viewed as a trusted member of the community [who] can be relied upon to help navigate people through the often confusing onslaught of health and wellness information. I want people to live their best, most vibrant lives.”

Weight Loss & Vitality is located at 235 Osborn Avenue, Riverhead, 631-251-8228.

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Riverhead

Paleteria Mexicandy

221 E. Main St., Riverhead, 631-591-0226, paleteriamexicandy.com

Owner Christopher Aguilar is a Riverhead local with Mexican heritage, which he brings to his handmade popsicles and ice cream in traditional flavors like mango, tamarind and horchata. 

Snowflake Ice Cream Shoppe

1148 W. Main St., Riverhead, 631-727-4394, snowflakeicecream.com

Open since 1953, Snowflake is the OG of homemade ice cream on the North Fork, famous for a stellar selection made with local fruit. Check out unique flavors like Peconic Swamp Thing and Black Magic Woman; soft serve ice cream is also available, as is sorbet in the summer. 

Dari-Land

51 Main Road, Riverhead, 631-727-0220

For 72 years, this busy shop has been a great stop for a cone on the way to or from Riverhead. Look for Hershey ice cream with tons of toppings, soft-serve cones, froyo and shakes.

Mattituck

Magic Fountain

9825 Main Road, Mattituck, 631-298-4908, magicfountainlongisland.com

Since 1977, Magic Fountain has attracted long lines for their house-made ice cream in novel flavors like sweet corn, coconut avocado and Dubai chocolate. And don’t miss the flying saucers (in six packs) or ice cream cakes.

North Fork Chocolate

8700 Main Road, Mattituck, 631-779-2963, northforkchocolate.com

If you’re a chocolate purist, North Fork Chocolate has made-on-premises flavors by chef/owner Steve Amaral. Ice cream flights, milkshakes, floats and chocolate chip cookie ice cream sandwiches are highlights

Southold

Country Corner Café

55765 Main Road, Southold, 631-765-6766, countrycornersouthold.com

This luncheonette offers over 30 Hershey ice cream flavors, like the popular Moose Tracks and Cappuccino Crunch, milkshakes, banana splits, brownie sundaes and an array of ice cream cakes. Open late during the season. 

Greenport

Greenport Creamery

142 Main St., Greenport, 631-333-2818, greenportcreamery.com

This family-run business (formerly Sandpiper) has homemade ice cream with fresh ingredients, frozen yogurt, Italian ices, non-dairy ice cream and cakes made to order. 

Amazing Flavors

216 Front St., Greenport, 631-477-5042, amazingflavors.online

This little shop across from the North Fork Arts Center is a good stop for sundaes, shakes or cones, with a nice selection of coffee and teas (there’s even a Brooklyn egg cream on the menu) and lots of arcade games for kids to play while the adults chill in the outdoor seating area.

Shelter Island

Tuck Shop

75 N. Menantic Road, Shelter Island, 631-749-5939 

The Tuck Shop is an island fave for coffee, sundaes (try the Mashomack S’mores Sundae), ice cream cakes and pints to go. Open late during the season. 

Whale’s Tale

3 Ram Island Road, Shelter Island, 631-749-1839, shelterislandwhalestale.com

Whale’s Tale has an 18-hole mini golf run, arcade games and a full complement of ice cream, frozen yogurt, cannoli, smoothies, cakes and pies, and a patio to enjoy it all al fresco. 

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Founded by Anthony and Melissa Caggiano, Jamesport Farm Brewery was the first farm brewery on Long Island and has been open since 2017. To attain a New York State farm brewery designation, beer or cider must be made primarily from locally grown farm products. According to the New York State farm brewing law, no less than 60% of the hops and 60% of all other ingredients must be grown in New York State. (As of January 1, 2029, that requirement will rise to 90%.)

The Weiss brothers and Mr. Giuffre, who bought the business in 2024, have extensive experience with farming and running a brewery. The Weiss brothers are fifth generation farmers—their family owns both Waterdrinker Farm in Manorville and Riverhead and Kurt Weiss Greenhouses, based in Center Moriches. Along with longtime friend Mr. Giuffre, they started Long Island Farm Brewery in an old potato barn on the 80-acre Waterdrinker Farm in Manorville.

“We got a lot of inspiration from the previous owners [of Jamesport Farm Brewery],” said Mr. Giuffre. “It’s a small industry and we all help each other out,” add Kirk. “We knew this place well when the opportunity came up to purchase it. It’s a 40-acre property, with lots of room for a big hop yard in the back.”

The operation’s head brewer is Brian Smith, who also makes the beer at Long Island Farm Brewery (located at Waterdrinker’s Manorville location). Each location will have a separate set of beer, with local wines and ciders also available.

“We started out growing hops and selling them to local breweries and we decided to get in on the other side,” says Kirk. “All of our beers are made with a majority of New York-grown ingredients, and some are made with 100% New York-grown ingredients.”

Hops are hard to grow as they are very susceptible to disease, and harvesting by hand is extremely labor-intensive. Luckily, the team’s friend, farmer John Condzella of Wading River, owns a German-made hops harvesting machine, which may prove to be a time-saving option for them.

“One of the events we want to bring back is the fresh hop harvest,” said Mr. Giuffre. “We’ll make a wet hop beer, which means that it is brewed within 24 hours of the harvest. Most of the hops that you use in a beer typically are sent off to be dried and compressed; with this situation, you pick them and put them into the hop boil the same day,” making for a beer with an exceptionally fresh taste. 

A small hop field is planted near the brewery’s entrance, so patrons can check out the vines climbing up tall trellises, each section labelled with the different varieties, such as Magnum, Columbus and Centennial.

This year, the brewery will have expanded hours, closing at 8 p.m. on weekdays with the hope of enticing locals on their way home from work. Live acoustic music will be on the bill Friday nights, starting at the end of June.

The new owners have done away with the cover charge of years past for live music on the weekends. Food trucks will be on site every day, and in another big change, the brewery is now kid- and dog-friendly.

“We both have young kids,” Kirk said, “and Nick has a dog.”

“We want to make this a place that we would want to go to,” said Mr. Giuffre. Planning for more local vendor popups, featuring oyster farmers, crafters and other small businesses, is under way. 

Patrons can expect to see some new beverages within the next few weeks. “We have a lot of new beers on the way…that’s one of the fun things about a brewery compared to a winery. It’s more of a reason to come back two or three weeks later…you’re probably going to see something new on tap,” said Mr. Giuffre. The first brew on tap will likely be a new summer blonde—a light, crisp and refreshing low-alcohol summer beer.

Currently, the brewery’s most popular beers are The Windmill (a pilsner), North Fork Blonde (a blonde ale) and North Fork Wheat (a mash-up between a classic American wheat ale and an east coast IPA).

Four-packs are available to take home, and while growlers will not be available, crowlers will soon. A crowler (or “canned growler”) is a 32-ounce aluminum can, filled with beer from the tap and sealed, offering another option for taking beer to go. Unlike growlers, which are made of glass or ceramic and usually contain 64 ounces, crowlers can keep beer fresh for several weeks. 

Jamesport Farm Brewery does not take reservations; all seating is first come first served. No outside food is allowed on the premises, and party buses are by reservation only. For the latest on their schedule of live music and events, check their website or their social media. 

Jamesport Farm Brewery, 5873 Sound Ave., Riverhead, 631-779-2133; jamesportfarmbrewery.com.

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Owner Mike Dzanoucakis grew up in Queens and has been in the restaurant business for 30 years; he and his father opened the original Hampton Gyro in Hampton Bays in 2018.

“We offer a fusion of Greek and American food,” Mr. Dzanoucakis said, noting that Hampton Gyro’s fast casual style provides quality food quickly and consistently. The restaurant’s motto (posted on the wall of the restaurant) is “Greek Favorites, American Classics.” 

The restaurant serves Greek specialties like gyros, souvlaki, spinach pie and avgolemono soup, along with platters, wraps and pitas. American classics like burgers, hot dogs, salads, grilled cheese and grilled chicken sandwiches are on the menu as well. A variety of Greek desserts like baklava and kouroumbiedes (powdered cookies) should not be passed up, and beer and wine are also available.

“We do catering also,” Mr. Dzanoucakis said, with trays of appetizers, mains and salads available for office parties, meetings and get-togethers. Customers can choose from three different catering packages based on the number of guests. 

But most of Hampton Gyro’s customers are in and out quickly, and takeout is a large part of their business. “We don’t have waitress service,” Mr. Dzanoucakis said. “People are not sitting down for a meal as much.” Customers may order online and get delivery through DoorDash and Uber Eats.

Mr. Dzanoucakis has been pleased with Riverhead’s response to Hampton Gyro. “This is a nice community—they’ve been very welcoming to us,” he said. “We’re excited to be here.”

Hampton Gyro is open Monday to Wednesday from 11 a.m. to 8 p.m.; Thursday to Saturday 11 a.m. to 8:30 p.m., and Sunday 11:30 a.m. to 8 p.m.

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The award recognizes commitment to organic and biodynamic farming practices and land preservation. The Farrs accepted the award on March 15 at the Scully House, home of the Seatuck Environmental Association, in Central Islip.

The Farrs’ Calverton farm has been in operation since 1985 and was the first on Long Island to be certified organic in 1990. Originally a 60-acre potato farm, the couple produced herbs, vegetables, and fruits grown under biodynamic principles — a regenerative method of agriculture that uses various herbal and mineral additives for compost and application and follows a planting and harvesting calendar based on lunar cycles.

“No chemicals have been used on the farm since 1985,” says Mr. Farr.

In 2005, the Farrs planted 8.5 acres of Bordeaux grape varieties — Cabernet Franc, Merlot, Malbec, and Petit Verdot — creating Long Island’s only certified organic vineyard. After years of selling their organic grapes to some of the region’s top winemakers, the Farrs now work with veteran North Fork winemaker Greg Gove to make their own wine at Premium Wine Group in Mattituck, a “custom crush” facility that offers a way for smaller vineyards to make and bottle wine without the large expense of production equipment.

Equally important to the Farrs’ agricultural philosophy is land preservation. The couple has sold the development rights on their 60 acres to Suffolk County’s Farmland Development Rights program and to the Town of Riverhead, ensuring that their property will be permanently preserved for agricultural use.

“The award is given to a person or persons that have done something exemplary for the improvement of Long Island air, land, or water — a leader that strives to protect our planet,” said Ann Aurelio of the Sierra Club Long Island.

The Sierra Club is a nonprofit organization that is the United States’ longest running volunteer-driven environmental organization whose purpose is to “explore, enjoy and protect the planet … by educating the public and influencing public policy decisions — legislative, legal, and electoral.”

The group also recognized that the Farrs’ commitment to chemical-free agriculture has helped protect the Island’s fragile aquifer system.

Farrm Wine opens for the season on April 3 and offers a personalized vineyard tour and wine tastings on the deck of the Farrs’ home, which overlooks the property. The Farrs host many events open to the public during the season, such as sheep shearing, grape harvesting, and live music.

Farrm Wine (156 Youngs Ave., Calverton, 631-369-8237, farrmwine.com) will be open from Thursday to Sunday from noon to 5 p.m.; reservations are recommended. To book, call or email rfarr@optonline.net.

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Órale Grill (226 Riverleigh Ave., Riverhead, 631-770-0040) recently settled in on the Riverside traffic circle, offering traditional Mexican food made by owner Enrique Contreras.

“Órale” is a Mexican term that translates to “all right” or “well done,” an appropriate name for this appetizing addition to Riverhead’s dining scene.

Contreras, who previously worked as a chef in Mexico City, and his partner, Ecuador-born Juan Campoverde, joined forces to renovate the building, a former coffee shop. The bright, clean space is decorated with greenery, burlap coffee sack art and brandnew furniture — but it’s really the food that stands out.

“We try to show the traditional flavors of Mexico City,” said Mr. Contreras.

Their tortas, or Mexican sandwiches, are a standout.

“They are very popular in Mexico City with office workers,” he said. “Everyone goes out for tortas together.”

Torta options include al pastor (roast pork), carne asada (roasted meat), Cubana (a Cuban sandwich with two meats), Campechana (roasted meat and sausage), Milanesa de pollo o de res (breaded chicken or steak), jamon (ham) and the Hawaiian (pork with ham, pineapple and cheese). All are $11.50 to $12.50. There’s also a menu of tacos ($11.50), quesadillas ($13 to $16) and burritos ($14.50), as well as dishes like sopes, crisp fried masa corn bases with savory toppings ($12.50) that are fresh and delicious. Breakfast is big at Órale Grill, with just about anything you could want made to order: pancakes, eggs, French toast and breakfast sandwiches ($9.50 to $12.50), as well as familiar Mexican breakfasts like chilaquiles verdes or rojos ($12.50 to $14) or huevos rancheros ($12.50). There are also banana, blueberry and strawberry smoothies ($7).

The restaurant has a pleasant patio with outdoor seating and lights for when the weather warms,Mr.Contreras plans to barbecue al fresco on weekends and make tacos on the flattop in summer. The restaurant will also expand its hours during the spring and summer.

Órale Grill is currently open from 9 a.m. to 7 p.m. Monday through Saturday and closed on Sunday.

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