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Mollie Doyle

Farms

Healthy food for all

Mollie Doyle -
Food equity is a global issue. It is also a local one.  In 2022, approximately one in five people in Island Grown Initiative’s estimated Martha’s...
Recipes

Keep it simple

Mollie Doyle -
My family and I are just home from a life-changing trip to India. We saw the Taj Mahal at dawn, tracked leopards at dusk,...
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...
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 community, curiosity, and a profound...
Farms

Meet the farmhands

Mollie Doyle -
Lately, as we settle into our mid-lives, Tina Miller and I have been talking about happiness and quality of life more than what we...
Conversation

Home sweet home?

Mollie Doyle -
When I was a child, my ’70s Martha’s Vineyard food experience was essentially grilled Cracker Barrel Cheddar cheese sandwiches on Pepperidge Farm wheat bread,...
Recipes

The Three Sisters Sing: A Recipe From a Decolonized Diet

Mollie Doyle -
I’m very late to the podcast party. It was only this summer that I discovered the delight of the form. During these less-traveled Covid...
Chef Profiles

In the Kitchen with Frank Williams

Mollie Doyle -
—Elizabeth Cecil Chef Frank Williams has spent the last seven hours in the Beach Road kitchen experimenting. “I love when the seasons change,” he says...
Farms

Picking up the Pace at Slough Farm

Mollie Doyle -
On a foggy spring afternoon, Katama’s Slough Farm is buzzing with activity.  It’s been a wild ride for the farm’s executive director, Julie Scott. About...
Chef Profiles

Gail Arnold Stirs up Some Condiments

Mollie Doyle -
One of the great pleasures of this year has been having my friend Gail Arnold around more. Gail is married to Islander Livingston Taylor,...
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