Austin Bryant captures the intersection of Black and Indigenous communities on Martha’s Vineyard in a reclamation of lost histories, and in images of people and places in which that legacy continues.
By Emma Nicholas Young
A Camp Ground cottage added to another, joined by a tower, and moved to a new neighborhood.
Every year, bakers, makers, and artists dream of a silky slip of blue ribbon on their work at the Martha’s Vineyard Agricultural Fair. One former judge took us into the secret world of making those dreams come true.
By Vivian Ewing
Playwright James Lapine was one of this year’s Lifetime Achievement Tony Award winners. On the Vineyard, he lets himself daydream about the future.
By Vivian Ewing
This is a summer go-to at our house. I flavor the clam broth/poaching liquid according to my mood and use whatever fish is freshest. Sometimes I start off by rendering bacon or chorizo; other times I add olives or preserved lemons. Any meaty, white-fleshed fish will work: cod, halibut, sea bass, striped bass, red snapper, etc.
By Catherine Young
Try this recipe for a different take on the usual clam dishes, and serve with homemade clam dip.
By Catherine Young
Clam cakes, a favorite of mine growing up, are pan-fried like crab cakes. They are a fun addition to a “full–New English” breakfast, but also work for lunch or as a first course. Makes about 8 small cakes
By Catherine Young
You can use any size hard-shell clam for recipes that call for chopped clams. Off-Island, littlenecks are the easiest to come by, so I’ve written the recipes with them in mind, but adjust according to what you have. If you’ve gathered your own, Bert Fischer recommends scrubbing them thoroughly. If you bought yours, they will likely be cleaner, but you’ll still want to give them a good rinse and a half-hour soak in cold water.
By Catherine Young
So-called “forever chemicals” have been detected in a small number of Island wells. Their presence raises big questions about what it means for our health, as well as the vulnerability of the Vineyard’s sole-source of drinking water.
By James Dinneen
After six decades at sea, the Shenandoah is retiring from sailing. The Island says goodbye to a ship built on a dream, and looks forward to the future.
By Vivian Ewing
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