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I Bet You Didn't Know Your Escargot Was Canned...

August 11, 2020

Food quality (including fresh locally grown food) has become ever more important especially in light of the Covid-19 pandemic. Consumers are more stringent on how and where their food is grown as well as how it is supplied to their local grocery store or restaurant. And although many...

How Snail Farmers Make A Living Off Of Slime

February 06, 2020

Getting access to fresh snails is not easy for American chefs. There's actually only a few snail farms in the entire country. We're here with Taylor Knapp, the owner and founder of Peconic Escargot, to learn more. 

12 Types of Eggs, Examined and Cooked

January 31, 2020

It's difficult to harvest, and a single snail only lays around four grams of eggs per year. 

The Romans called these the pearls of Aphrodite because they considered them to be an aphrodisiac. 

Well, we'll see about that.

Snails, the original slow food.

November 24, 2019

Rocca got to hold one: "Where are their ears?"

"No ears on these guys," Knapp said. 

"So, this one can't hear me saying how good-looking it is?"

"No, you have to express it in your face."

Zut alors! The Americans who are farming edible snails.

November 14, 2019

Taylor Knapp says that he finds snails "fascinating", which is probably for the best, given that he looks after as many as 70,000 of them. Mr Knapp is the founder and owner of the largest snail farm in the US...

Cooking Snails with Peconic Escargot's Taylor Knapp

October 02, 2019

It’s time to abandon the notion that escargot is strictly served at black-tie affairs on white tablecloths. Peconic Escargot — the country’s first USDA-certified snail farm — is making the French delicacy accessible to the masses.

A Weekend Getaway That Outshines the Hamptons

July 16, 2019

“I couldn’t believe [American] chefs were opening up dusty cans of snails imported from Europe,” he said. Mr. Knapp sells to individuals (order online or pick them up at the farm) and to local restaurants ( He also puts...

Why chef Taylor Knapp set up a snail farm on LI’s North Fork

July 07, 2019

A few years ago, after working at world-renowned, cutting-edge restaurants like Copenhagen’s Noma, Taylor Knapp was shocked to learn that many of America’s top chefs got their escargots from (gasp!) a can...

Peconic Escargot is Changing the Way We Eat Snails

June 04, 2019

It’s lunchtime on the North Fork and the snails at Peconic Escargot are feasting on a meal of fresh basil and other mixed greens. Two years since launching as the country’s first and only outlet for professionally farmed escargots, chef and self-described snail wrangler Taylor Knapp’s snail farm has just released their latest product: snail caviar.

How a Long Island Chef Became a Certified Snail Farmer

April 12, 2019

Taylor Knapp is one of just a few snail farmers certified by the United States Department of Agriculture. The certification is crucial, he said. “Otherwise you’re just kind of a guy with some snails.”

Popular Science - Sex, starvation, and saltwater moats: snail farms are wilder than you could ever imagine...

January 03, 2019

Taylor Knapp, owner of Peconic Escargot on the north fork of Long Island, New York, was one of the first snail farmers in the United States. He found that most escargot on the market was frozen and shipped in from Europe; finding something alive, or at least alive recently, was almost impossible. So he decided to go into business himself.

At an American escargot farm, growth proceeds at a snail’s pace

July 17, 2018

CUTCHOGUE, N.Y. — Life on the nation’s only USDA-certified snail farm is, as one might imagine, pretty slow. And quiet. And small, with the entire farm contained within one 300-square-foot greenhouse in the middle of Long Island’s wine country. At Peconic Escargot, 30,000 to 50,000 petit gris snails coexist in large plastic bins of dirt, munching on wild greens, living a life mostly free of drama.

News 12 Long Island

May 25, 2018

An East End chef looking for locally raised snails couldn't find them -- so be became the first and only snail farmer in the United States.

Art Culinaire Magazine

February 15, 2018

Peconic Escargot advertisement in Art Culinaire issue 125.

Grubstreet - 2017 Holiday Gift Guide

November 30, 2017

What I’m giving: What do you give the locavore food snob who thinks she has seen it all? Snails. In their shells. By the dozen for $15, or 48 for $36. According to Peconic Escargot’s website, they’re raised on a diet of wild foraged greens in...

The New York Times - The Chickens Come Home to Roost on Long Island’s North Fork

October 25, 2017

The North Fork is now host to a surprising assortment of creatures being raised for food (and income), largely by a new wave of farmers. There’s even a chef cultivating snails, and he’s finding restaurants nearby and in New York City that are eager to order his crop...

Wine & Spirits Magazine - The Goods

October 12, 2017

“Taylor Knapp hatched the idea for Peconic Escargot when he was working as a chef on the North Fork of Long Island, and couldn’t find local snails. This June he opened...

The Independent - A Snail's Tale

September 06, 2017

Taylor Knapp calls himself "head snail wrangler" -- an amusing image, since snails are not known for their speed. But when you live on a farm with 15,000 mollusks and are pioneering the way as the East Coast's only snail producer, life tends to move pretty fast. Peconic Escargot, Knapp's company, began its journey four...

Go North Fork - Full Snail Ahead – Catching Up With Taylor Knapp Of Peconic Escargot

August 17, 2017

Last week we had a chance to catch up with Taylor Knapp of Peconic Escargot. Taylor is a local chef with experience working at the world famous Noma in Denmark (2 Star Michelin), as well as a handful of other restaurants in NYC before finding his way to the North Fork. He was inspired to create Peconic...

CBS2 New York - Long Island Snail Farm Brings Escargot to East Coast

August 18, 2017

Now, rather than relying on shipments from France or Spain, the first snail farm has emerged on the east end of Long Island, CBS2’s Jennifer McLogan reports. “We would consider ourselves snail wranglers,” Taylor Knapp told her. Inside a Cutchogue greenhouse...

95.9 WATD SSMN Goldie's Hot Sheet

July 27, 2017

For all the "Golfin' Gourmets" in the house! We're talkin' Snail Caviar and Escargot with Peconic Escargot ~ the only USDA certified fresh snail farm in the #USA located on the North Fork of Long Island in New York, Owner and Chef Taylor Knapp fills us in on...

Southampton Press - Peconic Escargot is New York's First Snail Farm.

August 08, 2017

Leave it to foraging expert Taylor Knapp to identify the need for fresh snails. Mr. Knapp worked with René Redzepi at Noma in Copenhagen, where he honed his foraging skills. He also worked as a chef at First and South in Greenport and...

Edible East End - Peconic Escargot is Open For Business

June 19, 2017

To say that development of Peconic Escargot, the East Coast’s first commercial snail farm, has moved at a snail’s pace is an understatement, but that’s fine with founder Taylor Knapp...

Newsday - Peconic Escargot in Cutchogue provides fresh, local snails to Long Island restaurants.

July 12, 2017

Four years ago, Taylor Knapp had never tasted a fresh snail, but he figured they had to be better than canned.

At the time, Knapp was the executive chef at First and South in Greenport. He knew little about farming and less about heliciculture (raising snails for food). Nevertheless...

Northforker - Peconic Escargot now on the menu at North Fork restaurants

July 03, 2017

Add snails to the list of North Fork fare you can find on the menus of local restaurants.

Taylor and Katelyn Knapp, co-owners of Peconic Escargot in Cutchogue, began delivering their fresh, farm-raised escargot to a handful of East End and New York City restaurants just two weeks ago, Mr. Knapp said. He said his...

The Sag Harbor Express - Peconic Escargot is America's First Commercial Snail Crop.

June 23, 2016

You probably haven’t eaten a snail since the 1980’s — if ever — but that’s not going to stop shelled slugs from sliding onto the menus of cutting edge establishments...

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