“My work is roughly a third masonry, a third music, and a third fishing — a really nice balance.”
—Johnny Hoy, mason, musician, fisherman
“Deciding to take the plunge and become a self-employed metalworker has worked out pretty well here on the Vineyard. I don’t know that I’ve gotten rich at it, but I’m certainly kept busy, and I enjoy the work. I’m seldom doing the same thing twice.”
—Whit Hanschka, metalsmith, in business on Martha’s Vineyard for 20 years, from an article in July 13’s The Local, “The Artisans” (bit.ly/MVArtisans).
“We have to create an atmosphere where everyone feels welcome. Returning guests should be greeted by first name. The idea is not to make food as fast as possible.”
—Joe DaSilva, who returned this year as chef at the Lambert’s Cove Inn, Farm and Restaurant.
“We’re excited to take on the responsibility, and look forward to continuing it in the same manner that we’ve handled it for the past six years.”
— J.B. Blau, owner of Copper Wok, on the occasion of serving alcoholic drinks in Tisbury for the first time since Prohibition
“After so many years working with computers in an office environment, I needed something that was real … But our land is not suited to farming; it’s sand and clay. We knew our limitations.”
—Heidi Feldman, who with Curtis Friedman has operated Martha’s Vineyard Sea Salt for the past four years.
“Our dad was renowned as a worker and a man that loved to talk to our customers. He was a one-man band until he could afford to hire us … Our reputation of being loyal to local businesses and customers keeps us viable, by impressing upon our customers that we care.”
—Dennis daRosa, of daRosa’s in Oak Bluffs, in business on Circuit Avenue since 1935
I have it: town signs! I’m going to make miniature town signs, you know, ‘Welcome to Edgartown,’ and make them out of gold.
— Margery Meltzer of CB Stark, remembering partner Cheryl Stark’s idea for the iconic charms.
To the town of Vineyard Haven, with the incredibly tireless and hardest-working shop owners I know, thank you for being there, being you, staying strong, and remaining open for business.
—Tamara Weiss, owner of Midnight Farm, which closed last week after nearly 20 years in business.
Back in the ’60s, Jeanne and I were asked by Clarissa Allen’s mother to open the Chilmark Store, which hadn’t been open for almost 15 years. It had been run by her uncle. People were asking us all the time, “Where can we stay up-Island?” And there weren’t many places to stay. So we thought it might be a fun idea to have an inn up here.
—Jeanne and Hugh Taylor, proprietors of the Outermost Inn for 27 years.
“You wear a lot of hats as a small business owner. I would like to recruit someone who can get our social media up and running, reach out and appeal to the next generation of buyers, and maybe take over someday.”
—Patricia Giumarra, owner of Vineyard Hearth, Patio and Spa, in business for 20 years.