it was here. this was all maritime grasses, which were, by the salt spray from the sea, made it very rich. so they used to drive all the herds out here to get fat for the summer and then bring them back to market and make double their money. ashley roberts (voiceover): beyond maintaining the proud historic tradition of raising cattle, ranch owner cate keogh has raised her own family on these 3,000 acres of pristine, open land, offering horse and pony rides to any skill level. i think the older i get, the more i really love the connection to nature. yes. and there's so much that montauk offers. cate keogh: i think that's why so many families love to come. ashley roberts (voiceover): and just when you think it can't get any more serene, we come upon oyster pond, the ancient summer camp of the montaukett indians. wow. this is-- gorgeous, right? this is it right here. mother nature is something else. oh, this is beautiful.

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vi[music playing]titit.org ashley roberts (voiceover): water is tasteless, odorless, and colorless. it contains no calories and provides no nutritional value. and yet without it, organic matter would cease to exist. even still, out on the east end of long island, water isn't simply the giver of life, the water is a way of life. being outside, connecting to nature away from phones, being with friends, i am one with the ocean. it's basically all i-- all i know. growing up, the ocean was like my babysitter. it's just so strong in me. peyton mait: when the waves are there, that's it-- hit the water's surf. there's nothing else i'd rather do. austin echardt: i've traveled all over the world, surfed the greatest waves, and still i love coming home and catching

a swell in montauk. this is where i live. this is where i belong. ashley roberts (voiceover): montauk as of late has become a brand-- like brooklyn before it, a name to silkscreen on t-shirts. but it's for the same reason reproductions of the mona lisa make millions that surfers everywhere are likely familiar with the name ditch plains-- because the real things are remarkable. --[sound effect] i'm going to be like, what's up, dudes, bros? let's ride on these waves. is that right? [laughter] no? sure is. surfing ditch, tell me about that. ditch plains is a world-renowned surf break. it's definitely a great place to learn. we have such a beautiful beach, as you can see behind us, and perfect waves. suited and booted. at least i look the part. ashley roberts (voiceover): born and bred right here in montauk and bringing up his own family in the same fashion, austin echardt, founder of austin's surf camp, is teaching young kids and me how to surf the waters he's spent a lifetime riding.

get acquainted with our new best friend. hi, best friend. reach straight out. and you're going to cup your hands. and you're going to be digging back. paddle, paddle, paddle, paddle. pop up. [groans] that's perfect. you're teaching kids how to surf. but is it beyond that? it's totally beyond that. we teach these kids about rip currents, about tides. that's what i do with the kids. i come over here and just go, let's go get crab hunting. we go for a beach clean-up. we walk from here to the cliffs, and we clean up the beach of trash. it's like life-surf school. i'm so passionate about it. yeah, you can tell. i want people to feel this passion. first is understand what the surf board is exactly. what is it to you? this is going to be my connection to the waves. [gasps] i don't even know why i'm here. all the respect that i was taught as a kid, i want to give back. all right, after this wave, you're going to jump on. life's too short just to do something that you don't love. amen, honey. ashley roberts (voiceover): and it's the surf that has continually called so many, like longtime weekender peyton mait, to the east end. it's an incredible landscape, incredible waves. with that comes great people and great surfing.

ashley roberts: would you consider yourself a local? no, i'm not a local. i-- you know, i wasn't born and raised here. you know, i didn't go to school in montauk in east hampton. but we've had a house out here for close to 30 years. that was fun. i'm digging montauk. you know, it's great to see locals and then, you know, the influx of tourists, everyone kind of meshing. and you know, surfing is really bringing them all together. because you can't be territorial, but you do feel like there's definitely an embrace happening. peyton mait: absolutely. austin echardt: it's, like, inevitable for people just to meet in the ocean. it's just such, like, a beautiful, refreshing thing. cowabunga, dude! you have this. if you don't have anything else, you have the ocean. and you have surfing. respect. respect. respect. ashley roberts (voiceover): out on the east end, the sea provides in more ways than one. located off fort pond bay, restaurateur franklin ferguson and the team behind navy beach are serving up casual coastal cuisine, utilizing seasonal produce and locally-sourced seafood. we're actually on the physical beach. so you can have your toes in the sand and rose in your hand.

i like that little hashtag right there. (chuckling) right off the top of my head, that's right. ashley roberts (voiceover): during world war ii, this area was used by the navy to test torpedoes. but today, it's dishes like the fire-roasted sea scallops with chorizo and spiced piquillo-tomato sauce-- this has medjool dates, huh? yes. (singing) delicious. ashley roberts (voiceover): --the coconut green curry steamed mussels with jalapeno, smoked bacon, and cilantro-- i probably should have put it on my own plate, huh? [laughs] no, don't. go nuts. ashley roberts (voiceover): --and the chili, caramel, bell pepper, and balsamic-coated yunnan ribs that are truly the bomb. oh, that is good. my granddad is known for his ribs. and this is definitely up there. [laughs] so why open navy beach here in montauk? the food scene has totally changed. montauk has always been a fishing town. but there wasn't a big culinary presence here. now, recently, within the last couple of years, a lot of attention has come to montauk. and it's causing everybody to really amp up their game. and what is it about montauk? do you think there's a cool vibe here? you know, this was always called the "un-hamptons."--

ashley roberts: yeah. --out here. it was more of a blue collar scene. and so, you know, i think there are people who enjoyed the quaintness of the town. and that just became more and more popular. have you always been a seafood guy? i have been an everything guy. i'll try everything at least twice. well, hey. all right. franklin ferguson: yeah, you never know. maybe they can just screw it up the first time.

when i was his age, we had to be inside to watch live sports.

but with xfinity, we get the fastest momobile service and can stream down the street or a around the e block! hey, canan you be leless sistster, more c car? all riright, let''s get this over r with. swititch to xfininity mobile and geget the bestst price fofor 2 lines s of unlimiti. justst $30 a linine per mon. i should g get paid more for t this. you get t paid when n you wi. from xfifinity. homeme of t the 10g netetwork. [music playing] ashley roberts: there is, as the saying goes, a time to plant and a time to uproot what is planted. however, without the earth, there is no harvest. and here at amber waves farm in amagansett, what lies beneath your feet is known as bridgehampton silty loam. amanda merrow: bridgehampton silty loam is this phenomenal soil that we have here on the east end of long island. it's this beautiful mix of sand, silt, and clay that's

highly fertile, completely rock-free, glacially deposited here more than 10,000 years ago, and makes for some of the best farmland in the country. to feel like the history of the land is, like, in the soil. -yeah. -yeah. people have been farming here on eastern long island for-- hundreds. --400 or 500 years. we feel so lucky and fortunate to be on this beautiful space. and then when you're working outside, you're part of the cycles and the seasons. farming's a lifestyle. so you kind of take on the seasonality of what you're doing every day. ashley roberts (voiceover): founded by farmers katie baldwin and amanda merrow, amber waves produces organic, environmentally-sustainable food on 15 acres of land. what is your approach? we think of amber waves farm in three pillars. we're an educational farm, first and foremost. ashley roberts: so how many different varieties of fruit and veg do you grow here? amanda merrow: we are doing about 300 different varieties of mixed fruits and vegetables. this is 4,000 kale plants that we're looking at right here. -4,000? -we just can't grow enough kale. amazing. i just want to whip up a little salade right now.

i know. amanda and i came out of an apprenticeship program. so we want to teach new farmers how to grow food. we want to bring eaters into the field and feed them. and the idea is just to interact with the food. hang onto your hats, folks. so you're just going to pull your tomato out of your tray, place the seedling in the hole, and kind of smush it against the side wall. and then as soon as that water soaks down into the soil, the roots just take off. (southern accent) i be farming, honey. i be farming. amanda merrow: in addition to education, we're distributing produce. so we do that through our csa-- our community-supported agriculture program. so we have 150 members who sign on to the risks and the reward of the season. and then in exchange, we give them between 8 and 12 items a week that are the best-- the freshest, the prettiest, the best of what's available that time of year. so people can come and get their groceries, so to speak, from you fresh-- -yep, exactly. --off the farm. you don't even have to think about it, because we just tell you what's the best that we have. that kind of gets a relationship of trust, too, as well, when you come here, like, ok, i'm eating something that is meant to be on my plate. ashley roberts (voiceover): and the final approach

on this formidable farm is the amagansett wheat project. nobody on the eastern end of long island was growing grains for food production. so we grow wheat. then we work with our baker, carissa, at carissa's breads. and it kind of fills this niche in the food shed out here that was missing. kind of where, like, amber waves of grain [inaudible]? exactly. yeah. it's kind of this ethereal, beautiful name that we both loved. there's a lot of positive energy coming from you guys, which i think then evolves and manifests into other positive things happening. it's a good way, i feel like, to live. and the people here will feed off that. you put good intention into the soil, which puts good intention into the food, which puts good intention into the people. so it is all linked. ashley roberts (voiceover): and so, too, is the fruit of the earth to the fruit of the vine. roman roth: wine is love. it's my life. everybody loves to talk about wine. everybody drinks wine. and when you have wine, you have many friends. ashley roberts (voiceover): the son of a wine and barrel producer, roman roth, wolffer estate vineyards resident winemaker, was born with the libation

flowing through his veins and music, the beat of his heart. well, it maybe gets the harmony into my wine. yes. just sing alone in the barrel cellar. i love that. ashley roberts (voiceover): and while the melodies are all roman's, the flavors he and his team are creating are distinctly sagaponack, long island. do you feel like the climate here in the east end actually really helps produce the best wine? every climate in the world has wonderful things and has difficult things. but when you really squeeze out the essence of your [inaudible], your vineyard, that's when you certainly taste the difference. what is that word you just said? [inaudible]. that's the french way of pronouncing it-- everything coming together, the unique location, the unique climate, the personal touch that you give to these grapes, to this land. yeah. is every region then producing a unique wine? yes. you can say that every region has its own character. so how would you describe the taste of your wines? i like to celebrate acidity so there's a freshness

and a spray, a usefulness. and if you combine that vibrancy with ripe flavors, then, i think to me, that's what's the best wine you can make-- powerful wines that still dance on your tongue. --[gasps] [smacks tongue] dancing and singing, honey. exactly. ashley roberts: we're on the same page, roman, you and i. ashley roberts (voiceover): and while you can talk wine until the cows come home to graze, it's always better to sample the goods. en garde. the hamptons at its best. "a la voile." roman roth: there we go. ashley roberts: woo! ooo. to earth in liquid form. roman roth: that's a good toast. cheers. cheers. mmm. yep. that's good stuff right there. want more e from your r vitam? get m more with n nature's bob. from t the first-e-ever tripe actition sleep s supplement.. to daily d digestive s suppor. to more wewellness sololutios every daday. get m more with n nature's bob.

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♪ the b barnes firmrm, ininjury attororn♪ james demartis: fire is primal at its core. it goes back as far as we've evolved as human beings. it's about a life force. it's heat, it's warmth, and it is essential in our lives. there's something about the nature of fire and tending a fire and then making something from fire that i really respond to. and what was it? why did you want to express yourself through this kind of medium? i love the process of working with metal. but it's the immediacy and the spontaneity of working with hot metal--

yeah. --that hooked me a long time ago. i just don't want my hair to catch on fire, and i'll be good. no, we won't let that happen. ashley roberts (voiceover): providing demonstrations to the public within the charles parsons smithy-- a springs, long island, landmark that dates back to 1886-- local artist and metalist james demartis wields fire and metal to his will. and so what kind of stuff do you make? well, i make all manner of things. i started off as a sculptor. i make furniture and railings, gates, fences, really anything custom, decorative, one-of-a-kind. ashley roberts: all across the board. that's the beauty of working with metal and what i do. right now, i'm actually forging the metal back into itself, making it thicker here at the end than it is elsewhere on the bar. oops. [bleep] that's called upsetting, because the metal doesn't really like to have the molecules compressed.

yeah, she looked a little angry. it doesn't like to be upset. yeah. most of us don't. whew. nicely done. that was fun. perfect. woo, honey. ashley roberts (voiceover): bridging 10,000-year-old traditions with modern day machinery, james and his team of craftsmen continue to push the art form of metal smithing forward within his own studio, located in east hampton. james demartis: can you see it? yeah. it's so dark, but then you see these vibrant, beautiful colors. done? -yes, done. so it's welded. we have the blacksmiths to thank for the invention of tools like these. wow. serious equipment. that's a big tool. --that make work a lot more efficient. and they call blacksmithing the only trade that nearly invented

itself out of existence. [drill buzzing] bad ass. and that's because blacksmiths helped make the tools and machinery that fueled the industrial revolution. now i press? yep. ashley roberts: woo. how much easier was that than swinging a hammer? i mean, honey-- i'm curious, where do you pull your creative inspiration from? it might sound cliche, but there's something special about being on the east end of long island. and i also have this unending need to make things. now we have a decorative twist. oh, that's awesome. james demartis: i'm going to heat this, and you're going to hammer it down flat. and it's going to connect-- ashley roberts: yeah. james demartis: --one piece to the other. ashley roberts: nailed it. ta-da. ta-da. i give you an a-plus, baby, baby. woo. ashley roberts: and you still love what you do? james demartis: every day. and do you feel like this is the place that you

want to create forever? -without a doubt. i've found my home here. [music playing] ashley roberts (voiceover): it's the natural elements-- the earth, the air, the water, and the fire-- that have continually beckoned the human element to the east end throughout history. and make no mistake, it's these elements that keep you coming back for more.

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