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By Tarajia Morrell Photos by Katie June Burton Personal Terroir: Martha’s Vineyard chef-farmer, Chris Fischer, brings his principles to our plates at Morrell Salon It’s not enough that a chef cooks for me; I hope that they will tell me a story through their food, too.It’s a lofty request, I know, but I crave that narrative.When I first ate his food three years ago, in his Fish & Rose pop-up in Nolita, Chris’s connection to his roots —his terroir, so to speak— was evident in every bite.Proprietor of Beetlebung Farm in Chilmark, on the southeastern, Atlantic-facing side of the island, and author of the James Beard Award-winning Beetlebung Farm Cookbook, Chris’s family has been farming on Martha’s Vineyard for 12 generations, dating back to 1660.Featuring 2 master suites and 2 additional bedrooms that share a bath, this home is light-filled, open and airy. The craftsmen that created this home gave extra attention to the wood details throughout and made the house worthy of the finest sea "captain". It consists of a living room with wood-burning fireplace, eat-in kitchen, first floor bedroom, first floor laundry and bath.
The ferry has since been sold, and a year-round high-speed catamaran service is now operated between New Bedford and Vineyard Haven and seasonally to Oak Bluffs by The New England Fast Ferry Company Year round passenger and auto ferry, as well as freight service is operated to Nantucket from the mainland terminal in Hyannis, Massachusetts.Early steamers included the Marco Bozzaris, Telegraph, Massachusetts, George Law, Naushon, Helen Augusta, Metacomet (1854), Canonicus (1856), Eagle's Wing (1854–1861), Monohansett, River Queen, Island Home, Martha's Vineyard, Nantucket, Gay Head, Uncatena, Sankaty, Nobska, New Bedford, Naushon, Mercury, and Hackensack. The last steamship in regular service was the SS Nobska which ran the Woods Hole to Nantucket route until the early 1970s.In 2007, it was reported that the Steamship Authority ferries were dumping sewage into Nantucket Sound, along with other seafaring vessels.“When a chef or the person responsible for the food has that reaction, that’s the only way to really celebrate the importance of the product when you are feeding someone else.” After cooking in New York City at restaurants such as Mario Batali’s Babbo, it became clear to him just how fine the Vineyard’s native ingredients truly are, so he returned there to continue his family’s tradition of farming, as well as to cook.His food is a love letter to the Vineyard’s produce, wildlife and the bountiful surrounding waters.