Edible Vineyard

Henry’s Hotel Bar

Edgartown

$$, $$$, American, Seafood, Fine Dining, Good for drinks, On…

farms

Mandelbrot

Appetizers and Snacks, Breads, Breakfast and Brunch, Desserts

caterers

Abandoned Abundance

by Robert Booz

Or, what I learned about food supply chains from your trash

Chef Dan’s Harvest Menu

by Sydney Bender

Foraged, grown, poached, baked and roasted

Lunch Ladies*

by the Editors

School lunch and all the working hands behind it

Sunday Morning: January 19, 2011

by Jim Athearn

Jessica B. Harris

Rum on the Vineyard

Jessica B. Harris is the author of eleven cookbooks documenting the foods and foodways…

Lauren Carelli

Wishbones

Lauren now lives in Philadelphia where she works as a freelance designer. Lauren’s…

Nina Levin

Gluten-Free, Dairy-Free

Nina Levin Graduated from Martha’s Vineyard Regional High School and is currently…

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Martha’s Vineyard Savings Bank

West Tisbury, Oak Bluffs, Vineyard Haven, Chilmark

Jan Buhrman Kitchen Porch Caterers

Vintage Elements

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(508) 696-9869

Out Now: Issue 12

Harvest 2011

Edible Vineyard is a quarterly magazine that brings you stories behind the people who create, are inspired by, and taste the best seasonal and local flavors Martha’s Vineyard has to offer. Savor good design, read compelling authors, and most importantly, share and eat good food.

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Our Food

Henry’s Hotel Bar

Island Alpaca Company

Mandelbrot

Annie Foley Catering

The Good Ship Lollipop

No Deliveries

Our Stories

Alison Shaw

Abandoned Abundance

Chef Dan’s Harvest Menu

Lunch Ladies*

Wine Pairings

Abandoned Abundance

Chef Dan’s Harvest Menu

The Deer Hunter

Sunday Morning: January 19, 2011

Bone Season

Food Justice

Carlson Orchards

Winterizing Herbs

Our Community

Jessica B. Harris

Lauren Carelli

Nina Levin

Martha’s Vineyard Savings Bank

Island Grown Gleaning

Beetlebung Tree Care

Allegheny Acupuncture

PikNik Art & Apparel

Artcliff Diner

Jan Buhrman Kitchen Porch Caterers

Elizabeth Germain

Vintage Elements

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