Ali Berlow

Photo by Ali Berlow

Summer's sweet corn evokes memories and simple deliciousness beyond the familiar grilled or boiled slathered with butter. There's old-fashioned kitchen wisdom in using up the silk and the cobs.

Russian Blues on the cutting board. Their color is truly astonishing.
Ali Berlow

Blue is the color of my summer. It is expansive like the sea and the sky. Royal like a queen. It is round like a blueberry, ocean-salty like blue fish. Blue is also the color of the free lollipop I take from the bank. Blue is Blue Moon ice cream and popsicles from my childhood. Their flavor was (I don’t know)… it was just blue.

Photo by Ali Berlow

It was a surprise to discover that shiitake mushrooms are a good source of protein, good enough to replace beef even. And who ever thought of a mushroom as an animal?

Ali Berlow

Claus is a 3rd grader at the Chilmark School, and he was one of my lunch buddies. We sat together in the school’s makeshift cafeteria, in the community center next to the school. Fresh fish, pollock, was on the menu, and Claus wasn’t all that sure about it.

Photo by Ali Berlow

The green crab (Carcinus maenas) arrived on the shores of Massachusetts in the 1800s. It is described as an alien or invasive species, because of its negative impacts on economically valuable shellfish stocks like clams and bay scallops—though there may be culinary uses in its future, if we cooks get creative.

 

Ali Berlow

Olivia Pattison, 30, is a bread baker living on Martha’s Vineyard.

“I’m an artist at heart,” she told me. “So I like to mix it up. I sprout things, and I ferment stuff, and I soak other things.”

Ali Berlow

This is one of those stories about a hometown kid who grows up, moves away to go live the world, and then, after a few years of adventures and figuring it all out, the young man returns home to his roots. "Home" in this story is New Bedford, and the kid’s name is Brandon Roderick.

keepps goo.gl/TBgpu6 / goo.gl/lrxVf4

Elspeth Hay: Almost every week, late Friday or early Saturday, my house runs out of milk. We belong to a milk co-op; each Sunday a different local family takes turns driving to Dartmouth and bringing back milk for every family in the group. The amount we get is the closest to what we need, but it doesn't always last us until the following Sunday. 

Photo by Ali Berlow

  Rukia Bilal arrived in the states as a Somali-Bantu refugee when she was 14 years old. Today she's farming at the Flats Mentor Farm, a program of World Farmers in Lancaster, MA. As a successful beginning farmer, she's looking to expand her business to include selling her produce to grocers, and farmers' markets and making and selling her homemade  sambusas. 

 

 

 

Ali Berlow

Allen Healy and his wife Caitlin Jones run Mermaid Farm and Dairy in Chilmark with their brood: two boys and a couple of border collies, who mostly keep the herds of sheep and cows in line - the pigs, too, if and when they get out - and any people who come by the farmstand for vegetables, grains, yogurt, lassis, raw milk, cheese and meat.

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