Edartown restaurant Chesca’s in association with Cakes by Liz, Sweet E’s Cupcakes in Vineyard Haven, and Sweet Life Café in Oak Bluffs will be baking special desserts during the week before Mother’s Day, May 2 to 8, to battle breast cancer as part of the 12th annual Boston Bakes for Breast Cancer.

Desserts start at $3 and 100 per cent of sales will benefit breast cancer research and care at Dana-Farber Cancer Institute.

“Each food item in a typical U.S. meal has traveled an average of 1,500 miles,” writes Steven L. Hopp, Barbara Kingsolver’s husband, in the first of a series of sidebars sprinkled throughout her book Animal, Vegetable, Miracle, the account of their family’s attempts to eat locally. “If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.”

Max Eagan has been appointed executive chef at the restaurant at Lambert’s Cove Inn, with a new menu and a newly decorated dining room.

He will be responsible for menu planning and execution as well as day-to-day operations of the kitchen culinary staff, reporting to the proprietors, Scott J. Jones and I. Kell Hicklin, with a sideline to general manager, Michael Rego.

Mr. Jones said of the young chef, “Max’s culinary brilliance is complimented by his travels, creative energy, hard work and his love of Martha’s Vineyard.”

A historic change is in the works for West Tisbury if voters approve the sale of beer and wine at town restaurants and inns at the annual town meeting on Tuesday night.

A petitioned article championed by the owners of State Road Restaurant, the Lambert’s Cove Inn and the Plane View calls for the sale of beer and wine at restaurants with a seating capacity of 50 or more patrons.

Hello Farmer

From Farmer to Table all in the same room, that’s the idea behind the farmer potluck on Thursday, April 7 at the Agricultural Hall in West Tisbury.

The event is hosted by the folks at Slow Food MV as a chance to get to know not only where your food comes from but by whom. Everyone is invited and dinner begins at 6 p.m. Bring a dish made with local food.