Arts & Entertainment
For her 60th birthday, Margot Datz gifted herself the ultimate luxury.
“I gave myself the time to paint 12 hearts,” Ms. Datz said of her new collection, The Illuminated Heart.
“It was a personal project 10 years in the yearning,” she said. “Not 10 years in the making, because I painted them this summer, 10 years in the yearning, because the ideas have been in my head for years.”
A dozen detailed hearts make up The Illuminated Heart, which will be on display for one night only at the Grange Hall in West Tisbury on August 10.
At Owen Park, in downtown Vineyard Haven, a little red trailer is hitched to the back of a Chilmark Spring Water van. On the side of the trailer, painted in expansive gold script, it says: The Vineyard Haven Band Est. 1868.
Frank Dunkl, owner of Chilmark Springwater with his brother and sister, serves as the band’s board president, french horn player and passionate historian.
The Martha’s Vineyard Chamber Music Society is letting its hair down a little bit this week. Performances include popular music by 20th century composers Maurice Ravel, Paul Schoenfield, Astor Piazzolla and George and Ira Gershwin. Guest artists are violinist Stephanie Chase and cellist Scott Kluksdahl, soprano Karen Benjamin and her husband, composer and classical radio personality, Alan Chapman.
As a jury deliberates in a Boston federal court over the fate of notorious mobster James (Whitey) Bulger, families of victims, law enforcement and a fascinated public await the outcome of the long saga of Whitey and the corrupt FBI. In the United States v. James J. Bulger, the famous South Boston resident is charged with 32 counts, including extortion, money laundering and 19 counts of murder.
Summer is the time for taking advantage of the abundance of available fresh vegetables and fruits. Lightly steamed, prepared raw, sautéed or grilled, vegetables go with anything, anytime. Gobbled up as snacks, blended into smoothies or sliced on top of yogurt, fruit quenches thirst, adds sweetness and tastes delicious.
Throughout the school year, the Island Grown Schools Harvest of the Month program highlights a locally available crop at all seven of our K-12 schools and at six preschools, in school taste tests, on cafeteria lunch menus, and in partnership with Island grocery stores and restaurants.
During the summer, while IGS staff, parents, students and teachers volunteer to maintain our 13 school gardens, students from the regional high school are keeping the Harvest of the Month program alive.
