On the Vineyard, there are as many ways to eat lobster as there are cooks in Island kitchens.
Catherine Walthers
Spring is the time for young asparagus, luscious strawberries, and tender baby greens such as arugula and watercress. It’s also the time when the bluefish arrive in Vineyard waters and lobster prices start to fall – we hope.
Catherine Walthers
Following an oyster from harvest to table.
Catherine Walthers
Don’t let soup myths deprive you of the best fall sustenance around.
Catherine Walthers
August tomatoes quickly erase the memories of the hard, mealy, tasteless tomatoes we endure the rest of the year. Tomatoes ripened in the field burst with flavor and practically melt in your mouth.
Catherine Walthers
In an infamous feature story in the Vineyard Gazette ten years ago, a summer resident from New York City bemoaned the lack of “good food” on the Island.
Catherine Walthers
It is 6:30 a.m. and twenty-two degrees as we get ready to head into Lagoon Pond in an open boat one December day.
Catherine Walthers
The Vineyard in summer is known for its social scene. While few of us need help figuring out how to go to parties, we can all use a hand when it’s time to throw the parties.
Catherine Walthers
