By the end of the week, stock, lard, foie gras, Italian sausage, bratwurst, breakfast sausage and rich salami would be plentiful around the premises of caterer Kitchen Porch. But on Tuesday morning, it was all bones, soft fat, lean fat and dark red pieces of lean flank meat, neatly stacked in individual piles in front of Francois Vecchio.

Mr. Vecchio is a world-renowned master of artisanal meat, and this week he tutored nearly a dozen farmers, chefs and amateurs in the ways of the fine art of salumi making.

The Vineyard Haven Public Library has once again been named one of 262 “star” libraries (out of 7,570 rated) in Library Journal’s annual rating of U.S. public libraries. The rating is based on four public service indicators — circulation, visits, program attendance and public Internet use — from 2010 data collected by the Institute of Museum and Library Services.

A big slice of the way things used to be on the Vineyard is shared in a new exhibit of duck decoys which opened last weekend at the Martha’s Vineyard Museum. It is a story that goes back centuries, to a time when many of those residing on the Island were engaged in sustenance living, and when food delivered hot and freshly prepared to the dinner table had to be first hunted and harvested.

Anything can happen in the movies, and the same could be said for a movie store — particularly if that store is Island Entertainment.

Longtime manager Jamie Alley’s DVD of choice for the last hour of business each night is typically an old Saturday Night Live episode.

“It’s a good way to fill the last hour, and it makes me laugh before I go home,” he said in an interview on Tuesday.

Tonight, Nov. 9, the Tisbury fourth graders along with IMP will perform two musical fairy tales — Bears Beware! Goldilocks is in your town! and Waking Sleeping Beauty —

a fairy’s tale.

During the last six weeks the fourth graders worked together to create the scenery, props, musical numbers, set changes, costumes, sound equipment and acting.

How do you like your off-season? Rare, medium or well done? Better yet, how about with caramelized onions and cheddar? Atria has begun its burger nights, an integral part of its Brick Cellar ambience that continues all winter long. The Cellar offers a happy hour menu starting at 4:30 p.m. and a full dinner menu at 5:30 p.m.

The upstairs is open on Fridays and Saturdays for those who want to remember what life tasted like during the summer.