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Who is Stony Brook Oils?


Stony Brook is the only domestic producer of squash seed oils in the US using 100% locally grown ingredients.



Stony Brook WholeHeartedFoods StaffStony Brook WholeHeartedFoods is one of America's only artisan makers of culinary oil and seed snacks made from locally grown squash and pumpkins. We craft flavorful culinary seed oils by using a farmer's leftover squash seeds, roasting them in small batches, and pressing them into oil using a gentle expeller-press and filtration method that maintains freshness, subtle flavor and depth of color. For more information about our locally grown squash varieties, read About The Squash or About the Oils and then check out some creative Serving Ideas.

Stony Brook was founded in Geneva NY in 2008 by Greg Woodworth and Kelly Coughlin.Woodworth and Coughlin decided to relocate their gourmet mail-order bakery business to the Finger Lakes region of New York, inspired by the rich agricultural resources and quality of life. Then a new Stony Brook chapter began when Woodworth was approached by a local farmer to incorporate squash oil into his baked goods. Tasting one spoonful, he recognized that with a few refinements, the oil had potential not as a hidden cookie ingredient but as an intriguing new culinary oil that would stand on its own.

Over the next several years, the team at Stony Brook honed its oil-making process. Stony Brook's farmer-partner, Martin Farms, provides seeds of several squash varieties from each year's harvest--like Butternut, Delicata and Kabocha squash--that are roasted in small batches and gently processed to maintain balance and complexity of flavor. The result is a selection of 100% unrefined varietal oils--subtle, distinctive and flavorful, not unlike those found in the fine Finger Lakes wines made nearby.

Today Stony Brook's squash seed oils sell at dozens of specialty food stores from Boston to Seattle, including Dean & Deluca, Union Market, Zingerman's Deli, and Whole Foods. It has received favorable reviews by food editors of the New York Times, Boston Globe, and Wall Street Journal (see our reviews). Award-winning restaurants feature the oil on the menu—like those of chefs Dan Barber, Ming Tsai, Jodi Adams and Sam Hayward. Edible Finger Lakes magazine has named Stony Brook a "Local Hero Food Artisan."



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