Saturday, September 26, 2020

Edible Vineyard

Recipe with a history: Joan Nathan’s Potato Latkes

Mrs. Wallace hosted a Christmas party every year when I was a child. She was my sister’s best friend’s mom, and lived near the National Cathedral in an elegant row house where there was...

The Mighty Winter Squash

The mighty winter squash took its time to mature during chilly late summer and early fall nights, producing a tough, mature skin, filled with big, hard seeds, and flesh of golden yellow and orange....

From Scratch: The Way of Susan Branch

“Can’t we just make things the way we want them to be? Isn’t life like a choice? Like you decide what’s going to happen and then you just make them that way?” - from Fairy...

Conversation: Ruth Faden and Ali Berlow

AB: What is a food ethicist? RF: People who work on the ethics of food are studying the rights, duties, and  harms associated with the ways in which we produce, process, and consume our food....

Heart and soil

Like any industry in the modern world, farming and agriculture embraced technology like a long-lost friend. Suddenly, tilling — a centuries-old practice of loosening plant soil — could be done in a matter of...

Meet the shuckers

The nutrient-rich waters of Martha’s Vineyard hold a bounty of delicious seafood known worldwide for its freshness and unsullied quality. But there is one ocean treasure that may be one of the most quintessential...

My Secret Recipe

Every Christmas Beth Larsen of the Net Result makes her special baked lobster dish. And every year, more friends and Net Result customers seem to try to get the recipe from her. In lieu...

Corn off the cob

Corn starts showing up in Florida and Georgia in June, and moves up the coast until it arrives on the Vineyard in late July. Corn says Summer is here! And it makes me nostalgic...

Sustaining our Island, one culinary arts student at a time

Piccata, ganache, pâte à choux — any MVRHS student who’s rotated through the freshman exploratory program can translate these foreign words into food, or at least tell you how they’re prepared. I had to...

Plastic Free MV heads global environmental movement

Plastic Free MV is a group of young student activists fighting to reduce plastic waste on the Vineyard; they are making waves on Martha’s Vineyard and across the country, creating the first plastic bottle...

Summer Brew

  Hot summer days demand cool refreshing craft beers! Here are a few of our most quenching, from light, low-alcohol session ales to max-flavor imperials.

A kinda-sorta bar in a kinda-sorta dry town

It starts with a lime wedge and a handful of fresh basil — as fresh as you can get, Jenna Petersiel tells me. She drops one ice cube into a shiny silver shaker, followed...

Loon Farm: An up-Island epicenter for three down-Island restaurants

I remember the first time I tried the Island Fresca at Red Cat Kitchen — it was like tasting a tomato-basil blend for the first time. When owner Ben DeForest and his wife Erica...

In Praise of Linda Alley’s Jams and Jellies

Linda Alley's West Tisbury kitchen is as colorful as the glass jars of jams and jellies that line her bright blue countertop. Heart-shaped plates that echo the heart logo on her New Lane Sundries...

Eat like a fish

On the Vineyard, we are surrounded on all sides by water teeming with a vibrant ecosystem of aquatic creatures — an ocean boiling with life.  And yet, the popular fish that end up on our...

Hanging at Helios

It was January in 1976, the coldest day of the year, and Doug Thatcher was just glad that he was inside where it was warm, and not outside like he had been for the...

Done: Laurie David’s Garden

How long have you had a garden, and how has that changed how you eat? At first the garden was small, filled with a few raised beds — an overgrown patch of mint and invasive...

Chocolate joyride

Chilmark Chocolates was formed the year I graduated from Martha's Vineyard Regional High School and set off for America. Here are three random thoughts from that period: Artisanal chocolate manufactured right up the road...

Farm Stand Tour

It’s summer on Martha’s Vineyard, and the bounty is exploding from land and sea. Locally grown foods are found on menus around the Island, and in a few markets such as Cronigs, Middletown Farm...

Catching Up with Kyleen Keenan

I first catch up with Kyleen Keenan on a gray early summer day at 7A Foods in West Tisbury. She is on the phone with the Steamship Authority, trying to get her new zero-emissions...