Dining Out

Some say the old-style clambake, a Vineyard tradition dating back thousands of years, is a dying art. One thing’s for sure: there are as many ways to “do“ a clambake as there are 
people still doing them.

Ryan Shea is an optometrist by day and his business partner Nick Peters is a contractor. But on nights, weekends, and any spare minute they can manage, they make vodka.

Let’s make bacon chocolate bourbon shots!

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

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

With the first crocuses behind us and the passing of mud season, our thoughts turn to warmer weather. In the bar as in the wardrobe, it’s time to pivot from the heavier items that sate in the cold months to spring and summer’s lighter offerings.

You are what you eat. But new evidence shows you may also be the product of how you eat. In the new book Home for Dinner (AMACOM, $16), author Anne K. Fishel makes the case for putting mealtime back at the center of family life. And while there are plenty of recipes provided, this isn’t just about nutrition.

Somewhere during the hundred-forty days in a row that Catherine Walthers served her family kale, her husband piped up to say, “We should call this book One Thousand Ways to Hide Kale.” Truth be told, in some of the recipes in Kale Glorious Kale, the hearty vegetable du jour makes a cameo appearance: 1/8th of an ounce of juice in a six ounce Kale Mary cocktail comes to mind. But the point isn’t to hide the vegetable, Walters says; it’s to show its

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Dining Out