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THE LATEST FROM EDIBLE VINEYARD

Farms

On the Farm: Let us ‘sagra’

Kate Woods -
How do you mark the passing of time? Is it by the changing temperature, by the observed annual holidays, by the school calendar, or...

OUR STORIES

Farms

Cattle calling

Amelia Smith -
Cows graze on Katama’s sandy, windy pastures, enriching the sandy soil and living a life that’s quite different from that of feedlot animals raised...
History & Tradition

Smokin’ the hog

Tina Miller -
After a long, busy summer on the Island, fall sets in on the Vineyard, and the community is ready to gather with friends and...
History & Tradition

Culinary customs

Mollie Doyle -
Breakfast at the old Hebrew Center for an Israel bonds drive, 1989. —Courtesy M.V. Museum I met Bess Abrahams (daughter of Carole Cronig Abrahams of...
Finds

Vineyard Finds

edibadmin -
Handmade oyster knives by Colin Ruel Menemsha native Colin Ruel is best known for his beautiful, atmospheric paintings on wood panels. More recently Ruel has...

CURRENT ISSUE

Edible Vineyard Issue No. 46
On the shelves now

SMALL BITES

Books

Wild things

Mollie Doyle -
There is so much to admire about Rebecca Randall Gilbert’s “Weedy Wisdom,” particularly because it was born out of...
Drinks

Time bourbon and rye

Jamie McNeely -
As summer fades and autumn finally begins to cool things off, many bourbon and rye enthusiasts start the countdown...

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FARM & SEA

FROM THE KITCHEN

Recipes

Sponsored by Cronig's Markets

History & Tradition

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HEALTH & WELLNESS

Edible Vineyard

Edible Vineyard, a member of Edible Communities,
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