Dining
Prepare yourself before meeting organic beef farmer Scott Lively. You may never want to eat fast food again.
“So you put the trim into a tray, dump the tray into a bucket, and every few hours that bucket gets turned into a bag of meat,” explains Mr. Lively, describing the journey of a hamburger from barn to bun. Trim refers to any and all off-cuts from the animal, once the more favorable parts have been extracted.
Elizabeth Germain will teach a super foods cooking class at the FARM Institute at Katama Farm in Edgartown on Sunday, Oct. 7 from 10 a.m. to 2 p.m. The class will begin in the FARM’s friendship garden, rain or shine, where participants will pick vegetables and herbs for lunch and some to preserve. The focus will be foods dramatically better for health and longevity and basic cooking techniques. You’ll learn how to clean, store and prepare powerhouse foods like kale, cabbage, parsley, leeks, pumpkin seeds and millet — a gluten-free whole grain.
T he two brothers are seven years apart. One lives in Boston and one makes his year-round home in Oak Bluffs. They do not take vacations together or talk regularly on the phone. But from Memorial Day to Columbus Day, the Giordano brothers spend their waking hours under the same roof, working the family business established by their grandparents at the foot of Circuit avenue in Oak Bluffs: Giordano’s Restaurant.
Interviews by Julia Rappaport
Wilfred (Buster) Giordano Jr.
The Navigator restaurant in Edgartown will not open for business this summer due to unforeseen complications in transforming the building into an exclusive private club.
It is not surprising that the first book published by Michael Pollan, who has built a national reputation for his magazine articles and bestselling books about food and nature, was actually a no-holds-barred travel guide to Martha's Vineyard.
The gnarled grapevines that snake along two dozen rolling acres on Stoney Hill Road stand as survivors, straight rows that have withstood the cold, the creatures who would rob their fruit, and, perhaps most of all, the critics.