You say ceviche, I say crudo . . . but what about aguachile, poke, and tartare? Bountiful are the ways to prepare uncooked fish from the briny depths of Long Island waters. Laura Donnelly takes it beyond tuna and offers a few gorgeously simple summer recipes.

July feels like the right moment for a little disorderly conduct, maybe a few improprieties. Rowdy summers, dontcha know, are an East End tradition.

Skaters these days, they’re spoiled for choice. It wasn’t so in 1977, when skateboarding — like other youth subcultures, from punk on the Bowery to DJ Kool Herc in the Bronx — was still very much D.I.Y. As The Star reported on August 11 of that year, boarders on the East End really only had two destinations when they wanted to ride: “unused swimming pools” and “smooth, paved hills” like that at Mako Lane, down which the blond-haired boys of summer would bomb on their Santa Cruzes, scaring the bejeezus out of the grownups.

Kym Fulmer intentionally blurs the line between hands-on and digital manipulation, which is how she went about creating this month’s magazine cover. “I like to do work that is figurative and recognizable but also stylish and fun,” she says when asked to describe her style. “Whimsical is overused — but maybe a little childlike? Technically good, neat and clean and simple.”