The commercial bay scallop season is open in all towns save Aquinnah, and as hardy shellfishermen don their orange and yellow foul weather gear, perhaps hoping for a small hedge against hard economic times, the early reports on the season are mixed.

Edgartown is having an average to healthy year, but the scallops coming out of Cape Pogue are small. Chilmark expects to have a short season this year. Sengekontacket remains mostly the steady domain of family fishermen (no dragging is allowed there). And the Lagoon Pond is hot.

There apparently is a lot more Vineyard sole left to be fished.

For the first time, Massachusetts commercial fishermen failed this year to reach their quota for harvesting fluke. As a result, the commercial fluke fishery, which normally closes by the end of the summer, is still open.

Dan McKiernan, deputy director of the state Division of Marine Fisheries, called it a “success story.” But local fishermen said the facts are more complicated.

By MARK ALAN LOVEWELL

Building a senior center was a hard sell to Tisbury voters many years ago. So when fans and friends gathered on Sunday to celebrate the Tisbury senior center’s 20th anniversary, it was a festive occasion.

Center director Joyce Stiles-Tucker recalled her 32 years of working for the town seniors, first as a coordinator and later as director of the center. Much of her time in those early years was spent advocating for the center and services for seniors. It was not always an easy journey, she said.

Scallops: A New England Coastal Cookbook, by Elaine Tammi and Karin A. Tammi, Pelican Publishing Co., Gretna, Louisiana, 350 pages, color photographs and illustrations, $39.95.

With fresh bay scallops being landed at Vineyard docks it is time to think about favorite recipes. Earlier this year Pelican Publishing came out with a cookbook and compendium of stories about both the coastal bay scallop and the deep sea scallop. The Vineyard is in the book, though not named often enough.

Scallops: A New England Coastal Cookbook, by Elaine Tammi and Karin A. Tammi, Pelican Publishing Co., Gretna, Louisiana, 350 pages, color photographs and illustrations, $39.95.

With fresh bay scallops being landed at Vineyard docks it is time to think about favorite recipes. Earlier this year Pelican Publishing came out with a cookbook and compendium of stories about both the coastal bay scallop and the deep sea scallop. The Vineyard is in the book, though not named often enough.

For many, Dolly Campbell is the Martha’s Vineyard Community Services Thrift Shop. Her bright red hair, positive welcome at the door and ability to assemble a team of enthusiastic volunteers is a large part of the charm of the store. But after 15 years of working as a comanager with Sandy Pratt, Mrs. Campbell is retiring.