Tina Miller

In Season: Sunday Roasted Chicken with Vegetables

One of the gifts of living in a place with four distinct seasons is the transitions — transitions in wardrobe, daily routines, food, and...

In Season: Summer Clam Boil

Though I eat seafood year-round, something about the summer season screams, Eat more seafood! Maybe it’s all the new seasonal visitors swimming offshore, like...

Catching up with an old friend

I met Dr. Jessica B. Harris in 2005 when we were both part of a food writers’ dinner at the Harbor View Hotel. She...

Photo-worthy plates

A picture is worth a thousand words — or hundreds of likes on Instagram, especially this time of year with fresh, flavorful ingredients. This...

In Season: Strawberry Rhubarb Cobbler

Early spring in New England begins with an unusual vegetable and ends in early summer with a sweet, juicy fruit — and the two...

Worth the drive

It is always surprising to me how small the Island can feel. There are six towns, and people can get pretty embedded there, especially...

Just Sit Down for a Farm Lunch

When Kate Woods and Nick Doherty started their positions as farm managers at Beetlebung Farm last February, they had a huge mission ahead. Moving...

When I Opened the Roadhouse

During the fall and winter when I was 22, I traveled across the country with a boyfriend, camping through the South and Southwest. We...

In Season: Local Pork

Farms on the Island continue with robust, diverse offerings of vegetables, eggs, dairy — such as cheeses, yogurt, and raw milk — and great...

In Season: Jarred Sunshine

Though social media has its problems, and some elements totally annoy me, good things happen, like finding long-lost friends, staying in touch with friends...

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