Twenty-five years ago, Island builder/ developer Peter Rosbeck of Edgartown came up with a very Vineyardy business idea: He would produce a home-grown sparkling water blended with a touch of natural grape flavor.

By Karla Araujo


The food pages of Martha’s Vineyard Magazine over the past twenty-five years have reflected the abundance of food on an island dotted with farms and wild places and surrounded by water.

By Catherine Walthers


The owners of the Sweet Life Café in Oak Bluffs share the essence of their home collection and suggest some wine pairings with dishes from the restaurant and home.

By Michael West


Pierre Guérin suggests pairing chef Scott Ehrlich’s gazpacho with a summery white wine or rosé.

By Scott Ehrlich


Susan adapted this recipe from Sheila Lukins All Around the World Cookbook (Workman Publishing Company, 1994).


Deon Thomas has been shuttling between the Vineyard and Anguilla for years, developing a restaurant business on both islands, as well as a devoted following who travel to wherever he can be found in the kitchen.

By Shelley Christiansen


These lobster-filled crêpes have a generous amount of lobster in them. They can be served simply as is, or Deon might tie them up with strips of scallion for a special presentation.

By Deon Thomas


Already living a community-oriented lifestyle, the families who inhabit the sixteen homes at Island Cohousing in West Tisbury are further united by the sharing of one large garden – primarily maintained by Cohousers Lynn Weber and Paul Lazes.

By Linda Black & Alexanda Bullen