05.01.15

Farm-to-table. Locavore. Seasonal. Organic. Heirloom. These are terms that have been driving cutting-edge food and enriching the culinary vocabulary in the past few decades. Before then? Not so much.

By Florence Fabricant

05.01.15

Some of the best food on the Vineyard is hidden.

By Susie Middleton

06.03.15

Thirty years in the life of an Island painting.

By Tom Dunlop

05.01.15

For thirty years, and more, we’ve been horrified, appalled, and up in arms. A look back.

By Geoff Currier

05.01.15

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.

By Jessica B. Harris

Adam Rebello thirty years paradise
05.01.15

Martha’s Vineyard Magazine was born in the summer of 1985, when everyone worried the Vineyard was being overrun with houses and the Island was turning into Cape Cod. Now everyone is worried that housing is becoming unaffordable and that the Island is turning into Nantucket. Can everyone always be right?

By John H. Kennedy

05.01.15

On the off chance that you ignored the cover of this month’s issue and flipped feverishly to this page in order to see what pearls of insight might await you at the editor’s letter, I would like to remind you that this year is Martha’s Vineyard Magazine’s thirtieth year of publication. And that while we will be marking the anniversary in various ways over the course of the year, in this issue we devoted most of the feature well to looking back fondly.

By Paul Schneider

05.01.15

Rockers where the porch was bareInvite the springtime derrièreTo sit awhile and smell the air.The chores can wait; there’s time to spare!

By D.A.W.

Pages

Long Strange Trip

Thirty years in the life of an Island painting.

A Brief History of Vineyard Outrage

For thirty years, and more, we’ve been horrified, appalled, and up in arms. A look back.

Thirty Years of Fresh and Local

Farm-to-table. Locavore. Seasonal. Organic. Heirloom. These are terms that have been driving cutting-edge food and enriching the culinary vocabulary in the past few decades. Before then? Not so much.

Infuse Your Booze

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.

Spears of Spring

Some of the best food on the Vineyard is hidden.

Ready About!

Thirty Years in Paradise

Adam Rebello thirty years paradise

Martha’s Vineyard Magazine was born in the summer of 1985, when everyone worried the Vineyard was being overrun with houses and the Island was turning into Cape Cod. Now everyone is worried that housing is becoming unaffordable and that the Island is turning into Nantucket. Can everyone always be right?

Oceanography: Whale, All Right

It’s springtime, and for right whales, the plankton feeding is easy. A large group of the endangered mammals were spotted via aerial surveys in the waters between Gay Head and Block Island in the late winter and spring. “That’s a really interesting area that’s had relatively little survey effort until recently,” said Philip Hamilton, a research scientist with the New England Aquarium. The surveys began because of the Cape Wind project, he said, as part of an effort to determine the impact the Nantucket Sound project would have on endangered species.

Easy Green

Sea green, SUP green, and sport green.

Notes from the Tackle Room: Spring Run

Spring is an iffy season on the Vineyard. The ocean’s chill delays the reawakening of color and blossom for a seeming eternity while blustery winds keep summer at bay. But something is going on beneath the sea that keeps pulses racing: the spring run of striped bass, which brings these magnificent fish back to our shores from wintering grounds in the Chesapeake and elsewhere. What could be a greater affirmation that we have survived another winter and that all is right in the world of nature?

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