03.01.16

So, the editor of this venerable publication asked me to write a column on drinks. Hmm. Either he thinks I am a good drinker, or a good writer.

I will leave evaluation of the sentences I manage to string together for others to judge. I confess, however, that the editor may have been motivated to enlist my expertise because of my long experience in sizing up a bar, backed up by a fine appreciation for well-crafted beer, well-distilled spirits, and well-mixed cocktails.

Steve Myrick

12.01.15

Shanks, soup bones, and shoulder chops are less expensive than steaks and loins, but they lend themselves beautifully to the long, slow-cooked braises and stews that comfort us in winter.

Susie Middleton

12.01.15

Cider, the old-fashioned hard kind with a fizz and a kick, is growing in popularity.

Jessica B. Harris

12.01.15

Once upon a time in old Manhattan, there was a place where Islanders could raise a glass or two and feel right at home. Sort of.

Tom Dunlop

12.01.15

Seaweed could be the Island’s next big thing in aquaculture, depending on the results of an experiment growing the plant in Vineyard waters.

Sara Brown

10.01.15

Our Island tavern is located within the teetotal precincts of Chilmark, where more than one unwary newcomer has been flummoxed by the lack of spirituous beverages.

Jessica B. Harris

10.01.15

Got eggs?” If you were a farmer with a farm stand on Martha’s Vineyard this summer, that just might have been the question you dreaded most from customers. Because (though you may remember the summer of 2015 somewhat differently than I in years to come), it actually was the Summer of the Great Vineyard Egg Shortage, as one of our customers put it to me.

Susie Middleton

09.01.15

It’s an ancient rite of late summer, dating back to long before the arrival of Europeans in the Americas. In a good year, typically around the first week of September, on coastal plains and dunes on Martha’s Vineyard and throughout New England, dozens of small, tart fruits dangle from the branches of the beach plum plant and are gathered by those who know a good thing when they taste it and are lucky enough to know a good patch for picking.

Catherine Walthers

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