Food & Drink

CHANGING THE MENU

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How Nantucket’s restaurants have evolved amid the coronavirus pandemic. In mid-March, many of Nantucket’s restaurateurs were so busy preparing for the impending season that…

TROUBLED WATERS

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President Trump’s latest environmental rollback threatens Nantucket’s waters and beyond. Sitting behind the presidential seal and a stack of lobster traps hauled in for…

SWEET & SAVORY

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Bartlett’s Farm pastry chef Devon Francis shares his recipe for tomato soup and carrot cake. TOMATO PECORINO SOUP INGREDIENTS – 4 cups of Bartlett’s…

FRESH TAKE

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One of Nantucket’s favorite downtown shops serves up much more than sandwiches. Charlie Merritt knows a thing or two about baptism under fire. When…

HAVIN’ A BALL!

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The Proprietors Chef Michael LaScola’s recipe for red lentil falafel. INGREDIENTS • 1 cup red lentils (soak in water overnight) • 2 tablespoons chickpea…

HOME PLATE

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The team at Lemon Press delivers home cooking directly to your door. Before the coronavirus pandemic descended on Nantucket, Lemon Press was scheduled to…

GROWTH POTENTIAL

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The newest name in award-winning wine has Nantucket roots. While the Nantucket Wine Festival might have been forced to postpone its annual bacchanal due…

MESSAGE IN A BOTTLE

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Nantucket’s campaign to eliminate single-use plastics launches this June. Evidence shows that more than ten million tons of plastics ends up in the oceans…

SWEET STUFF

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Private chef Kaity Farrell puts her own twist on an old-fashioned American classic with her Semolina Lilac Strawberry Shortcake. An old-fashioned American classic with…