FoodLab Serves Up a Summer of Wellness, Learning and Community

From food as medicine and community gardening to nutrition education and public dialogue, The FoodLab at Stony Brook Southampton is offering a robust lineup of summer programs that explore the powerful connections between food, health, agriculture and community.

This summer, FoodLab is inviting the community to discover how food can nourish health, foster connection and strengthen communities through a season of workshops, conversations and hands-on learning experiences.

Unless otherwise noted, all programs will be held at the FoodLab's Carriage House on the Stony Brook Southampton campus, 39 Tuckahoe Road, Southampton, New York.

The programs reflect FoodLab's growing role as a regional hub for food systems education, wellness, sustainable agriculture and civic engagement, according to Judiann Carmack-Fayyaz, executive director of FoodLab.

"Every meal tells a story about health, culture and connection," Carmack-Fayyaz said. "Whether participants join us for a conversation over tea or a hands-on wellness workshop, our goal is to help people discover how food can nourish the body, strengthen communities and foster a sense of belonging."

Tea Talk Tuesday: Food as a Form of Connection, Culture, and Community

July 7, 2026

The season begins July 7 with the next installment of Tea Talk Tuesdays, FoodLab's ongoing series that invites the community to gather for meaningful conversations inspired by food, health, nature and the human experience.

This month's program will feature chef, artist, author and yoga teacher Kate Rabinowitz in conversation with Michelle Fiordaliso, a certified nutritional consultant. Together they will explore "Food as a Form of Connection, Culture, and Community," examining how cooking and sharing meals can foster healing, belonging, and well-being.

Time: 3:30-5:30 pm

Admission: Free and open to the public.

Registration: Let us know you're coming!

Healthy Habits from the Kitchen: Cultivating Wellness with Nadia Ernestus

July 12 - August 16, 2026

FoodLab will host a six-part summer workshop series, "From Gut Health to Stress Release" led by wellness educator and culinary instructor Nadia Ernestus. Participants will explore practical approaches to nutrition through hands-on experiences focused on fermented foods, gut health, immune support, seasonal vegetables, healthy sweets, herbal remedies and other evidence-informed approaches to wellness.

The series is designed for anyone interested in improving their health, expanding their culinary skills and learning how everyday foods can support long-term well-being.

A six-part workshop series exploring food, nutrition, wellness, and healthy living.

• July 12: Fermented Foods for Gut Health
• July 19: Kombucha, Yogurt and Honey Ferments for Immune Support
• July 26: The Power of Raw Vegetables for Digestive Wellness
• August 2: Green Smoothies and Raw Soups for Natural Energy
• August 9: Healthy Sweets and Blood Sugar Balance
• August 16: Herbs and Teas for Stress Relief

Time: 2-4 pm

Cost: $50/workshop or $250 for the series (a savings of $50)

Registration: Let us know you're coming!

Looking Ahead to Fall

The FoodLab's fall programming will continue to explore the connections between nutrition, health and community through two signature events.

On September 10, FoodLab will host a "Food as Medicine" Workshop featuring Paula Montagna, nutrition educator and director of clinical nutrition at Stony Brook Southampton Hospital, examining how food choices can support health, wellness and disease prevention.

The season continues on September 25 with the "Positive Nutrition Symposium," bringing together experts and community members for conversations about nutrition, public health and emerging approaches to healthy living.

Additional details and registration information for both programs will be announced in the coming months.

- Rita Langdon