Fisher-people prop their polesIn sturdy holders, sunk in holes,Which leaves their fingers somewhat freerTo wrestle with their cans of beer.
By D.A.W.
Seventy years ago this August, V-J Day set up a string of events that led me to the Vineyard and altered my life forever. When victory was announced, my mother made plans to visit her parents, who were vacationing at the Harborside Inn in Edgartown, and we set out the next day, taking the Cape Codder train from Grand Central Station in New York to Woods Hole, where we would board the Vineyard ferry.
By Kib Bramhall
Lucy Mitchell’s love of books takes her new work beyond words.
By Nancy Tutko
Hot tempura! Ice cream cones!Smoked ribs that melt right off the bones!Your stomach’s not an endless crater ...No wonder you falafel later!
By D.A.W.
Sometimes the arc of the moral universe is long and slow, and sometimes it curves sharply, making up for wasted time. That was the case last month as scattered calls to remove the Confederate battle flag from the South Carolina capitol ignited a nationwide call to expel Confederate symbols from all parks and government buildings.
By Tom Dunlop
Forty years ago Jaws put the Vineyard (masquerading as an island called Amity) and white sharks on the same Hollywood map. The celluloid great white shark that terrorized beachgoers gave sharks a bad rap, and swimmers reason for pause, for years.
By Sara Brown
There was a friend of mine, early on, who said, ‘Paint what you love.’” Andrew Moore leaned against a corner table in his Harthaven gallery, surrounded by his own work on one of the first warm days of the season. Behind him hung a nearly life-sized oil portrait of his daughter, Hannah, a parasol perched lightly on one shoulder. “I’ve maybe done one or two commissions, but generally, I paint things that are integrated in my life or ignite my imagination.”
By Alexandra Bullen Coutts
Check Out That Librarian! Mayumi and the Sea of Happiness, by Jennifer Tseng. (Europa Editions)
Chef Chris Fischer gets back to the basics.
By Chris Fischer
As the wooden fishing boat slows to a halt, twenty-three rods rest perpendicularly on the red metal railing waiting for the signal. When the motor cuts, the weighted and squid-baited lines drop immediately into the water, finding their way down about fifty feet to the bottom. Tap, tap, tap, the hits come nearly instantly. Within minutes, maybe even seconds, amid shouts and whoops, silver fish dangle from multiple lines.
By Catherine Walthers
For twenty years Chef Ben deForest has had a knack for creating Island restaurants that feel like parties you want to be at. But it hasn’t always been pretty.
By Karla Araujo
You start out diving for coins on Martha’s Vineyard and the next thing you know you are a Hollywood stunt dynasty.
By Ivy Ashe
