May 2015 issue

N The Inspiring

CAITLIN MARCOUX

MEGHAN TRAINOR Musical Sensation

The Unsung Heroics of the

COMMUNITY FOUNDATION NANTUCKET WINE FESTIVAL Tasting Notes

Embarking on

A WHALER’S VOYAGE

Nantucket Magazine May 2015

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Publisher & Editor-in-Chief Bruce A. Percelay Editor Robert Cocuzzo Art Director Paulette Chevalier Chief Photographer Kit Noble Web Editor Emme Duncan Operations Consultant Adrian Wilkins Staff Photographer Brian Sager Contributors Susan Browne Holly Finigan Michael Harrison Jen Laskey Tim Weed Photographers Maria Carey Katie Kaizer Advertising Director Fifi Greenberg Advertising Sales Audrey Wagner Publisher N. LLC Chairman: Bruce A. Percelay

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Nantucket Times 17 North Beach Street Nantucket, MA 02554 508-228-1515

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ŠCopyright 2011 Nantucket Times. Nantucket Times (N Magazine) is published seven times annually from April through December. Reproduction of any part of this publication is prohibited without written permission from the publisher. Editorial submissions may be sent to Editor, Nantucket Times, 17 North Beach Street, Nantucket, MA 02554.

We are not responsible for unsolicited editorial or graphic material. Office (508) 228-1515 or fax (508) 228-8012.

Signature Printing and Consulting 800 West Cummings Park Suite 2900 Woburn

Spring Thaw

Whether it was “ACKarctica” or “slurpee wave,” Nantucket’s glossary gained some cool phrases this winter. Frozen in the minds of Nantucketers will be an off-season that we would all like to forget, and there is no better way to put the winter months behind us than Daffodil weekend, and the beginning of a new spring season.

Heating up the charts this winter was our cover star, Nantucket native Meghan Trainor, whose hit single “All About The

Bass” propelled her to the top of the charts and has set her career on a scorching trajectory. Before she hit the big time, N Magazine contributor Jen Laskey interviewed Meghan for our summer 2013 issue, just as the young talent was about to leave the island to start her career in Nashville. For this spring’s issue, Jen Laskey caught up with Meghan to see what it’s like to become one of the most famous musicians on the planet.

Here on the island, we profiled another inspiring Nantucketer named Caitlin Marcoux, whose fight against cancer is nothing short of remarkable. In March of 2013, Caitlin was diagnosed with stage IIB breast cancer. While battling her own disease, Caitlin was also able to support the cancer community here on Nantucket and beyond. This May, Caitlin is being honored at Mass General Cancer Center’s 100 Everyday Amazing Gala.

A wonderful way to lift our spirits, literally, this spring is to participate in the Nantucket Wine Festival. N Magazine is proud to once again be the local media sponsor of the event, starting May 13. To get our palates prepped, we caught up with four of the festival’s featured sommeliers to find out what it takes to be one of the top tasters in town. Also on the topic of food and drink, we caught up with longtime seasonal resident Tom Kershaw, whose Back Bay restaurant Cheers was the toast of NBC’s ratings for eleven years.

Finally, N Magazine has chosen the Community Foundation as an organization we will be supporting this year, whose mission is both heartwarming and in many cases lifesaving. The organization funds many of the behind-the-scenes nonprofits on the island that are critical to the lives of many. There is no better way to help the backbone of Nantucket than to support an organization whose reach is wide, deep, and touches virtually every segment of the island’s population.

Cheers to the warm season on the island!

Sincerely,

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Bruce A. Percelay

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2015

N NUMBERS 24

A numerical snapshot of the early spring on Nantucket.

NEAT STUFF 26

Gearing up for Daffodil Festival? We’ve got your list of essentials for the ultimate tailgate picnic.

NDULGE 28

A finger-licking good recipe for candied lemon peels

TRENDING N 30

What’s hip, hot, and happening with Nantucket online

NEED TO KNOW 31

Check out N’s Top Ten activities list for April and May

NBUZZ 32

News, gossip and tidbits from around the island and beyond.

NOSH NEWS

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16DRESS ISOBEL & CLEO

Orla and Michael Lascola have sold their beloved island eatery, American Seasons, to Chef Neil Ferguson, formerly of the Galley. So what can you expect to change?

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NSPIRE 39 GOOD FOUNDATION The Community Foundation for Nantucket is connecting donors who care with causes that matter on Nantucket.

NVESTIGATE 43 CHEERS

How summer resident Tom Kershaw went from an unfulfilling career in corporate America to owning one of the most famous bars on the planet.

NDEPTH 48 BEYOND THAT BASS

N checks in with Meghan Trainor to discuss her meteoric success, her plans for the future, and what it’s like being one of the most famous people in the world.

56 WARRIOR WON

After battling breast cancer, Caitlin Marcoux has become a champion for those fighting the disease on Nantucket and beyond. This May, Marcoux is being honored for her inspiring service at the Mass General Cancer Center’s 100 Everyday Amazing Gala.

N The Inspiring

CAITLIN MARCOUX

MEGHAN TRAINOR Musical Sensation

The Unsung Heroics of the

COMMUNITY FOUNDATION NANTUCKET WINE FESTIVAL Tasting Notes

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Embarking on

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A WHALER’S VOYAGE

Nantucket Magazine May 2015

Nantucket success story Meghan Trainor celebrates the sweetest year of her life in photos by Sarah McColgan.

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N VOGUE

NQUIRY

62 SPRING INTO SUMMER

84 PICKING WINE

NVESTIGATE

NHA

72 INTOXICATING HISTORY

97 STOVE BY A WHALE

Chief Photographer Kit Noble captures spring fashion in a steamy studio shoot held earlier this spring.

Take a sip of Nantucket’s rollicking past of rum running, bootlegging and legendary parties.

NVENTURE 76 AROUND THE HORN

Nat Geo Expeditions expert Tim Weed journeys to the ends of the earth to trace the historic wakes of Nantucket’s whalers around Cape Horn.

In preparation for the annual Nantucket Wine Festival, N Magazine picks the brains of the people picking your wines.

Get a sneak peek of the NHA’s newest exhibit opening this spring, exploring Nantucket’s most historic survival story.

NSCENE 104

NOT SO FAST...

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Holly Finigan is pulling a page out of her blACKbook to tell us what’s hot, hip and happening on Nantucket this spring.

Catch up with selectman and longtime Nantucket resident Bruce Miller.

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S TIM WEED Tim Weed is an award-winning author, outdoorsman, and independent explorer who has lived and worked in more than twenty-five countries on every continent except Antarctica. He is a featured expert for National Geographic Expeditions in Patagonia, Tierra del Fuego, Cuba, and Spain. Most recently, Kirkus Reviews praised Weed’s debut novel, Will Poole’s Island (Namelos Editions, 2014): “Immersive... this riveting portrayal of early Colonial New England shines a speculative but compelling light on the time and place.” For this spring issue, Tim shines a light on the ends of the earth where he explores Nantucket’s historic whaling grounds in Rounding the Horn (pg.76).

K AT I E K A I Z E R Katie Kaizer was born and raised on Nantucket Island.

After studying photography in Boston, she launched her wedding photography business in 2011. She is based on Nantucket and also travels internationally every year to photograph projects near and dear to her heart. Over the past few years, Katie has been helping capture Caitlin Marcoux’s story, which is highlighted in this issue (pg.56). “Photographing Caitlin is amazing, especially at her yoga fundraisers. She brings the community together and lifts us up during very challenging and sad times. The energy that transforms is something bigger than I can describe but it’s ever so visible as people unite in support, love and strength.”

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MICHAEL R. HARRISON

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Michael R. Harrison is the Robyn and John Davis Chief Curator of the Nantucket Historical Association. He has held curatorial positions at the National Building Museum, the Smithsonian’s National Museum of American History, and the Glasgow Museum of Transport, and is the author of nearly seventy historical reports on maritime, architectural, and engineering topics for the U.S. National Park Service’s Heritage Documentation Programs. A specialist in the history of passenger travel at sea, he is a graduate of the University of Pennsylvania and holds a master’s degree in museum studies from George Washington University. For this Spring issue of N Magazine, Michael gives a sneak peek of the Nantucket Whaling Museum’s latest exhibit, Stove by a Whale: 20 Men, 3 Boats, 96 Days.

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NUMBERS

Nantucket by the

NUMBERS

300

4,500

$

+

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Ticket price for the Nantucket Wine Festival’s 1945 70th Anniversary Dinner.

Snow shovels sold at Marine Home Center this winter.

Days the airport was shutdown due to weather this winter

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$

Years Young’s Bicycle Shop has been in business.

320,300 19 Tons of stone will be used to repair the east and west Jetty.

Classic cars drove in the first Daffodil Festival Parade back in 1978.

Today at least 100 vehicles participate in each parade.

119,203

Cost of snow removal during January blizzard

146

Years since the last whale ship left Nantucket Harbor— never to be seen again.

1,200

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Minutes it took for tickets to Daniel Tosh’s standup show to sell out at the Dreamland.

New restaurants opening on Nantucket.

100 +

Vehicles come over on the ferry in April and May.

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Building permits in line for approval

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7,176

People liked Jonathan Nimerfroh’s “Slurpee Wave” on Instagram

School days cancelled:

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1,500 + Wine glasses at the Nantucket Wine Festival this year

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NEAT STUFF

DAFFYPICNIC TAKE A SEAT Could there be a better seat for watching the Daffodil Festival’s classic car parade than this teak Adirondack designed by longtime Sconset lover Knut Fenner, the founder of the Sconset Chair Company? Custom-built with ingenious wine glass holders, you can recline in style while never spilling a drop.

Available at www.Sconsetchair.com

RAIN CHIC

INTOXICATING READ

No one wants another Daffy

What’s the Daffy Fest without a couple classic cock-

rainout like last year, but

tails? Just in at Mitchell’s Book Corner, Vintage

if the clouds do come, la-

Cocktails is a clever cocktail cookbook that will help

dies Blue Beetle has just

you shake things up on Milestone Road. Please read

what you need to stay dry,

responsibly. Available at Mitchell’s Book Corner on 54

cute, and comfortable

Main Street.

with this Mariners Grade rain jacket by Joules. Available at Blue Beetle on 12 Main Street.

WINE DOWN Featured at this year’s Nantucket Wine Festival, The Clambake Chardonnay from Ripe Life

IN THE BAG Murray’s Toggery has the bag of all bags for Daffodil Festival courtesy of Dooney & Bourke. Pick up one of these fun, flowery purses while they are still in bloom. Available at Murray’s Toggery on 62 Main Street.

Wines was designed with Nantucket picnics and beach parties in mind. Delicious (and affordable), Clambake packs a taste of summer for your early spring. Also keep an eye

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ICE, ICE, BABY

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out for Ripe Life’s new-

Looking to increase the cool factor in your wine chill-

est creation, Tailgate

er? Leslie Linsley’s custom beverage buckets do the

Wine, due out next fall.

job while showing off your Nantucket pride. Avail-

Available at Epernay on

able at Marine Home Center on 134 Orange Street.

1 North Beach Street.

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NDULGE

When Life Gives You Lemons

MAKE

CANDY N magazine

PERFECT FOR YOUR DAFFODIL FESTIVAL PICNIC, THESE TANTALIZINGLY SWEET AND SOUR CANDIED LEMON PEELS CAN BE EATEN AS STANDALONE CANDIES, USED AS GARNISHES, DICED TO MAKE TOPPINGS FOR BAKED GOODS OR SOME ADDED FLAIR FOR YOUR COCKTAIL.

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sweet&sour

candied lemon peels INGREDIENTS t 6 lemons

t 1 1/2 cups water for the sugar syrup boil

t 2 cups granulated white sugar plus 1 cup for sugaring peels in final step

FLAVORING OPTIONS t UBCMFTQPPO GSFTI IFSCT MJLF SPTFNBSZ PS NJOU PS FEJCMF ESJFE MBWFOEFS PS NPSF or less, to taste). Leave the leaves on the stalks or place them in a tea strainer.

INSTRUCTIONS 1

2

Put a 3-quart non-reactive pot of water on high heat to boil.

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Place a wire rack over a cookie sheet or parchment paper.

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3 Next, wash your lemons and use a

paring knife to score the peels into quarters, running the blade from the top of each fruit to the bottom.

4 Cut along the scoring lines and

pull the peel away from the fruit, leaving as much of the pith (the white part) on the fruit as possible. Cutting the ends of the fruit off might make it easier for you to remove the peel.

5 Using a spoon, scrape away excess

pith on the inside of the peel.

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Strain the peels and empty the pot of water.

Scrape away any pith that might be easier to remove now that the peels are tender.

15 When peels are dry, toss them in

a bowl with the remaining cup of sugar and stir them around until they are fully coated. Set sugar aside.

16 To completely dry out the lemon

10 Slice the peels lengthwise into 1/4-inch strips.

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Rinse and refill the pot with 1 1/2 cups water and 2 cups of sugar.

Bring it to a boil, stirring until the sugar is dissolved.

12 If you are using any fresh herbs,

add them now and let them steep for 5 minutes as you stir, but strain them out before you add the lemon peel strips.

peels, place a silicone mat inside a shallow baking pan and spread the lemon peels on the silicone mat (separate them so they won’t stick together), and put them in the oven on 200°F for an hour or two, and then turn off the heat and let them keep drying inside the oven overnight.

17 The next morning, remove the

peels from the oven. If they need more sugaring, toss them in the sugar again.

13 Add the peels and boil for about 15

minutes. The sugar mixture will thicken into syrup and the peels will become soft and translucent.

14 Remove peels from the syrup using

a slotted spoon, tongs, or chopsticks and transfer them to the wire rack to dry for a half an hour.

Pair your candied lemon peels with a French 75, or toss one in as a garnish!

Recipe adapted from Jen’s Candy Jar: Artisanal Candy Recipes for Holidays and Special Occasions by Jen Laskey.

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When the pot of water is boiling, put the peels into the water. Boil lemons for 20 minutes, or until tender. This helps release the citrus oils and make the peels less bitter.

Set the peels on the wire rack to dry and cool for about 15 minutes.

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TRENDING N

WHAT’S HAPPENING ON #NANTUCKET? INSTAFAMOUS

Slurpee Wave When local photographer and N Magazine contributor Jonathan Nimerfroh snapped a photo of a frozen, slushfilled wave breaking on Fisherman’s Beach this February, he never could have imagined that the fateful photo would change his entire life. The photo went completely viral, appearing everywhere from The New York Times to Good Morning America. Nimerfroh’s “Slurpee Wave” became one of the top four internet searches in the world, making it arguably the most famous photo on the planet for a couple of weeks. Read more about how Jonathan Nimerfroh went viral in a web-exclusive story at N-Magazine.com.

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Doctored Photos Most people who are familiar with Greg Hinson’s photography know that he’s not shy about sprinkling in some photo shop magic every now and again. On April Fool’s Day last year, when Hinson posted a faux photo of Tom Brady and Gisele Bundchen walking down Main Street, the image landed in The Boston Herald the next day. Well, this winter it was The Boston Globe who got fooled by one of Hinson’s images when he posted an arctic-inspired photo of an iceberg off Cisco Beach. A couple months later, Hinson was featured once again by The Boston Globe for his stunning photos of the Northern Lights, except this time the images were real.

Check out more of Greg Hinson’s photography at Nantucketstock.com.

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N Mag’s Brand Spankin’ New Newsletter & Website N-Magazine.com is kicking off the season with a fresh new face online. We’ll be rolling out web-exclusive content all summer, covering the hottest parties, the sweetest deals, and the top stories that we just can’t wait for you to read, watch and share.

Stay on the same page with what’s happening on the island with our new weekly NBLAST newsletter, featuring Foggy Sheet photos, the week’s top ten events, and ticket giveaways to the hottest island events. All this and more can be found at N-Magazine.com.

NEED TO KNOW

N TOP TEN The Ultimate Activities Guide for Early Spring

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EDUCATION

DRINK

PARTY

NHA’S STOVE BY A WHALE: 20 MEN, 3 BOATS, 96 DAYS APRIL 24

NANTUCKET WINE FESTIVAL MAY 13-17

BUBBLES, BURGERS & BEER BEACH PARTY MAY 17

Riding the wave of excitement brought on by Ron Howard’s upcoming film In the Heart of the Sea, the Nantucket Historical Association opens its doors to reveal the most ambitious exhibit in its recent history.

Stove by a Whale: 20 Men, 3 Boats, 96 Days. Read more on page 95.

The Nantucket Wine Festival pops the cork on another spring on the island. Along with the top traditional events of the Harbor Gala and the Grand Tasting, NWF is pouring out a slew of juicy tastings, seminars and dinners. Visit NantucketWineFestival. com for more information.

Cap off Wine Festival weekend with some suds in the sun on Galley Beach. Visit GalleyBeach.net for more information.

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COMMUNITY DAFFODIL FESTIVAL APRIL 24-26

Classic cars, puppy parades, and a tailgate picnic, there’s a lot to love with Daffodil Festival. The action starts in town with the Classic Car judging then finishes out on Milestone Road in Sconset.

CHARITY LUNA FESTIVAL MAY 23 @ 6PM Producing this event for the fifth consecutive year, the Theatre Workshop of Nantucket will be holding its inspirational LUNAFEST at the Sconset Casino. With eight short films celebrating women, the LUNAFEST benefits the Breast Cancer Fund.

Visit Theatreworkshop.com for tickets.

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SPORTS 5TH ANNUAL MEMORIAL DAY 5K MAY 25 Lace up your sneakers and kick off the summer with a 5K run to raise money for the Nantucket New School. The run begins and ends at the New School, following the bike paths of Old South Road and Milestone. Runners, joggers and walkers are all welcome. Visit NantucketNewSchool. org for more information.

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FOOD

MUSIC

NIGHT UNDER THE STARS CHICKEN BOX MAY 2ND @ 7 P.M. Have a ball at the Box to benefit a great cause, Nantucket STARS. Live performance by the Savage Brothers. Visit thechickenbox.com for more information.

BONUS

COMEDY FESTIVAL SPECIAL MAY 16TH

Held in the Nantucket Wine Festival’s Culinary Tent at the White Elephant, the Junior Top Chef Competition squares off four high school cooking teams to battle it out for a $5,000 culinary scholarship. Things are sure to get heated. Visit NantucketWineFestival.com for more information.

THEATER TWN’S RUMORS MAY 29 The Theatre Workshop sets the stage for its summer season with the premiere of Rumors by Neil Simon. Visit Theaterworkshop.com for more information.

Capping off its Winter Comedy Series, the Comedy Festival will be presenting Jackie Flynn and Dave Russo for a night of stand-up at the Dreamland. Check out Nantucketcomedyfestival.org for the more info.

DO YOU HAVE AN EVENT FOR THE N TOP TEN? CONTACT US AT EDITOR@N-MAGAZINE.COM

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JUNIOR TOP CHEF COMPETITION MAY 17 @ 9 AM

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NBUZZ A SINKING FEELING

For the second time in as many years, a sinkhole was unearthed on Main Street. Last year, a car collapsed a small sinkhole on the right side of Main Street, while this past March, a woman driving a minivan very nearly fell into a much bigger sinkhole located in front of the Pacific Bank. In the wake of the Great Fire of 1847, brick and granite cisterns were installed underground and filled with water. In the event of a fire, a hose was fed into the cistern, and then water was pumped out either by hand or by a steam engine to fight the blaze. “The craftsmanship is amazing,” said Bob Gardner, the manager of the Wannacomet Water Company who had explored the inside of a cistern found on Centre Street in 2005. “It’s like a beehive with pillars in the middle with these granite roof beams and a brick dome. The construction is pretty amazing, but I don’t think it was ever intended to handle that amount of traffic, especially on Main Street.” Because of its dome construction, once the bricks start to give way under the weight of trucks and cars, the rest of the structure fails quickly thereafter. “The roof gives way and then you’re in trouble,” said Gardner. “But I think this is the last of them.”

GET IT ON THE

BOOKS The fourth annual Nantucket Book Festival turns the

page this coming June with more than twenty-five internationally acclaimed writers. Headliners include bestsellers Scott Turow, Jodi Picoult, Alice Hoffman, and Ishmael Beah. “This slate of authors is going to be remarkable in its variety,” said Anne Camara, owner of Annye’s Whole Foods, who will be leading the festival with Marsha Egan. “We have some headliners whose names will be known to everyone, we have established, awardwinning authors, and we have emerging authors. NBF is earning the reputation of finding authors who go on to become award winners that year!” Sticking to its grassroots roots, the festival remains almost entirely free and

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will be held from June 19th to June 21st.

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BUILDING BOOM One only need to have driven around the island in recent months to see building on Nantucket is clearly on the rise. “We’ve been inundated with applications of all kinds,” said Steve Butler, Nantucket’s Building Commissioner. Butler indicated that the last three years have seen an unparalleled increase in building on the island. At press time, there were over one hundred building permit applications still awaiting Butler’s review. And it’s not just the building that’s increasing on Nantucket. According to the latest census reviewed by The Boston Globe, Nantucket is the fastest growing county in Massachusetts. Between July 1, 2013 and July 1, 2014, the population has increased by a whopping 2.7%.

HAULOVER GOES OVERBOARD… IN A GOOD WAY

STONE ’ S THROW AWAY

Marking its twentieth anniversary on Nantucket, Haulover is expanding its business off island this spring by opening two new locations in Newburyport and Andover. “I’m excited to follow the model that we’ve established on Nantucket and become a part of these new local communities,” said co-owner Mike Campbell, “but we’re also thrilled to be bringing the Nantucket mindset to the mainland.” Over the years, Mike has had many of his seasonal clientele express their desire to have a locally owned store like the Haulover in their communities. For the folks of Newburyport and Andover, the wait is finally over.

WHITE HERON SPREADS ITS WINGS After securing a $5 million nest egg through fundraising and a line of credit from

First Republic, the White Heron Theatre Company broke ground on its long awaited new home on 5 North Water Street, located behind the Whaling Museum. For the past two seasons, White Heron has operated out of a tent pitched in that location. The White Heron’s development director Callie Barber indicated that the new

The ambitious jetties restoration project originally slated for this spring has been postponed until the fall. The project was scheduled to break ground this April, with work running right through the summer. Some town officials and Nantucketers met the original plan with bewilderment, as the thought of rebuilding the jetties in the midst of the summer rush seemed like more than just some heavy lifting. In the end, Dave Fronzuto indicated that “the internal environmental review within the state and federal agencies has been more cumbersome than was originally anticipated, so instead of shoe-horning the project in during the busy months, they’re going to work in September.” Work on the east jetty will now begin next September, while the west jetty will break ground in the spring of 2016 and run through that summer. “If you have a major construction project going into the summer that’s one thing, but starting it in the

theatre should be “weather-tight” by July and open for business by December. In the meantime, White Heron’s shows will be held at the Dreamland’s studio theater and main stage. The first show will be “The Gin Game” in July, followed by will be the same night as our gala,” said Callie Barber. “We will announce the special guests for that event in the coming months. We’ve also got some surprises in store. We are going to be making the most of being ‘displaced’ for this upcoming season...” For more information or to donate to the White Heron’s ongoing capital campaign, visit whiteherontheatre.org.

different dynamic,” Fronzuto explained. Another benefit to postponing the project is the addition of $600,000 for dredging the channel, which will happen during the winter of 2015-16. Fronzuto indicated that the channel was due for a good dredging, so this addendum to the project will leave Nantucket smooth sailing for the foreseeable future.

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“Vanya and Sonia and Sasha and Spike” in August. “Opening night of that show

late spring and early summer, that’s a whole

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NOSH NEWS

EASONS

CHANGING

New owners of American Seasons, Chef Neil and Shelley Ferguson.

AFTER OVER TEN YEARS OF BUILDING ONE OF THE MOST SUCCESSFUL RESTAURANTS ON NANTUCKET, WHY DID ORLA AND MICHAEL LASCOLA SELL AMERICAN SEASONS TO NEIL AND SHELLEY FERGUSON? we left them back in September. For many diners, American Seasons has been one of those places. But come this April, Seasons is going to change.

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This past winter, longtime owners Chef Michael and Orla Murphy Lascola sold their beloved restaurant to Chef Neil Ferguson and

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his wife Shelley. The Lascolas had a storybook history at the quaint spot on Centre Street. They met there twenty years ago while Orla was working as a food runner and receptionist and Michael as a 20-year-old sous chef. In 2002, Orla and Michael married and purchased the restaurant the following year. They went on to turn American Seasons into one of the most consistently delicious restaurants on the island. So why did they sell it?

PHOTOGRAPHY BY KIT NOBLE

In our ever-evolving culinary landscape, there are some restaurants that we take comfort in knowing will remain the way they were when

ichael navigated the American Seasons menu through the last two decades and is looking forward to having an opportunity to explore his cooking outside the confines of the brand we built with our team,” said Orla Lascola. “At forty it seems like the right time to make a change.” She added, “We are both as surprised as everyone that we sold. The decision to sell was not made lightly or easily, and we certainly had our moments of doubt.”

After another successful season last summer, two buyers approached the American Seasons couple, but

and their partners will retain own-

space, before we start implementing

they weren’t interested in selling.

ership of the building on 80 Centre

any changes.”

They’d spent half of their lives pour-

Street, while the Fergusons will be-

One change diners can certainly

ing themselves into that restaurant,

come the fourth owners of Ameri-

count on, however, is to the menu. Chef

and the idea of selling it was like giv-

can Seasons.

Ferguson’s flavors will differ from Chef

ing up a child. Only when Chef Neil

So what will this next generation

Lascola’s, which focused primarily on

Ferguson and his wife Shelley came

of ownership look like? “We have a

regional spins on American cuisine. Be-

into the picture did the Lascolas be-

vision for American Seasons, but it’s

fore coming to Nantucket in 2010 and

gin to consider the proposal. “The

important to remember we are in-

eventually donning the chef coat at Galley, Ferguson ran the show in Michelinstarred restaurants alongside such culinary giants as Gordon Ramsay. Chef Ferguson doesn’t like to be pigeonholed into one style of cooking and his new menu at American Seasons will illustrate his palate-pleasing versatility. “My style of cooking is different from Michael’s but our focus on sourcing great products and showcasing them in interesting, approachable ways, is very similar,” the new Seasons chef said. “I feel my cooking framed in that location will continue to make our guests happy.”

Meanwhile, the Lascolas will be channeling their energy into their oth-

heriting an established restaurant,”

er restaurant venture on island, Pro-

local, year-round family who are

says the new co-owner, Chef Neil

prietors, on India Street, which they

committed to Nantucket take the

Ferguson, who was formerly the

opened two summers ago with Chef

reins and put their own spin on the

chef de cuisine at the Galley. “We

Tom Berry. When they will return to

restaurant,” Orla Lascola said. “We

need to meet and get to know our

their old stomping ground for their

wanted to give another talented chef-

guests, gain their confidence, and

first meal is yet to be seen. One thing is

owner the opportunity that we were

let them see it’s in safe hands, along-

for certain, it’s sure to be a memorable

lucky enough to have.” The Lascolas

side learning the ins and outs of the

meal.

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deciding factor was to have another

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Pools & Spas Stonework Patios & Walkways

Driveways Irrigation Systems Property Management

2 Greglen Ave. PMB 26 . Nantucket, MA 02554 www.tomhanlonlandscaping.com . hanlonlandscaping@gmail.com

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Landscape Design & Construction HDC Permits Maintenance & Windowboxes

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NSPIRE

GOOD FOUNDATION HOW THE COMMUNITY FOUNDATION FOR NANTUCKET IS QUIETLY BECOMING THE BACKBONE OF THE ISLAND’S NONPROFITS. As you read this, there’s a father sitting at his kitchen table trying to decide between buying groceries and paying his rent. There’s a single mother sharing a bedroom with her teenage son in a small house where they live with five other families. There’s a little boy living in a car with his parents so that he can continue to attend a good school in a safe neighborhood. What do all these people have in common? They all live on Nantucket.

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t’s hard to believe and maybe even harder to hear, but on

Foundation’s project manager. “We take away the questions of

this slice of heaven there are families suffering through a

who needs it most and how to decide where donors should put

very real personal hell. Hidden from the public eye, folks are struggling to get by day-to-day on Nantucket. Even with the

The Community Foundation is not programmat-

best intentions, recognizing the greatest needs of the com-

ic; it doesn’t provide direct services to citizens. Instead, it

munity can be difficult.

That is where the Community Foundation for Nantucket comes in: “There are so many nonprofits on Nantucket and it’s very hard for all the donors to know where the money is needed, so what we can do is centralize that,” explained Jeanne Miller, the

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Community

40

the funds that they want to give to Nantucket.”

serves as a fund holder, “connecting people who care with causes that matter,” as the organization’s executive director Margaretta Andrews put it. “We support Nantucket through our nonprofits by providing direct grants, by providing educational opportunities, and really by providing anything that can be helpful in

their missions,” she said. The Community

nonprofit is more important than another,”

the central hub of service,” said Anne

Foundation manages seventy-seven differ-

Margaratta Andrews explained. “Because

Marie Bellvance, the executive director

ent funds, and just last year, they surpassed

we do the due diligence for them, they can

of the Food Pantry. “I find that elsewhere,

the $1 million mark in grants to local non-

know that those dollars that they are giving

nonprofits work in their silos and are very

profits.

to the Nantucket Fund are being used very

private and very closed. The Community

“They know the community. They

strategically and really making an impact.”

Foundation creates a very open environ-

know all the nonprofits. They know what

From the nonprofits’ perspective, the

ment. We can work together and help each

everyone’s doing and where the need is,”

Community Foundation not only provides

other out, because many of us are serving

said Janis Carreiro of the Rental Assis-

them with critical funding, but also cre-

the same families.”

tance Program on Nantucket, which helps

ates a network for them to collaborate. For

Last March, Anne Marie and the Food

island residents pay their rent in times of

instance, when Community Sailing was

Pantry gave out more than 1,200 bags of

crisis. Janis’s clients range from low-in-

given a grant four year ago by the Com-

groceries to 352 families on Nantucket.

While gener-

“It serves as a fund holder, connecting people who care with causes that matter.”

— Executive Director Margaretta Andrews

ous donations from Stop & Shop,

Bartlett’s

Farm, Moors End Farm and Some-

come families trying to make ends meet in

munity Foundation, they discovered that

thing Natural help

the slow times of winter to residents who

there were other nonprofits that they could

keep the food bank

can normally pay their rent but have been

be serving as well. “They saw very clearly

stocked, the non-

derailed by unexpected illness or family

how their program for sailing could be

profit still depends

crisis. Janis’s clients are the workers who

used, not just for kids, but for respite for

desperately on fundraising. The grant the

keep the island ticking, from landscapers

caregivers, for some of our most at risk and

Food Pantry received from the Community

to waiters to bank tellers. “There is virtual-

at need people on the island, for kids who

Foundation last year will help ensure that

ly no year-round rental housing on this is-

are challenged and their siblings, and for

its clients will have access to fresh produce

land right now,” she explained. “And what

our elderly,” Margaretta explained. Had

from local farms. “The grant we received

is available comes at a premium. The rents

the Community Foundation not joined

from them was one of our largest grants,”

are going up and the wages are not.” As a

them all in a room together, this collabora-

Anne Marie explained. “The Community

consequence, Janis is busier than ever.

tion might have never occurred.

Foundation is one of the angels of the is-

“As a small nonprofit, I am so grateful

“They’re a big part of the collabora-

that the Community Foundation is here,”

tive spirit of the nonprofits

Janis said. “In one simple application, I am

here because they’re

land.”

One only needs to attend the Community Foundation’s annual grant awards breakfast to witness the powerful im-

know that they are able to get to a base of

pact the organization has on Nantucket’s

donors that I will never be able to get to.”

nonprofits. One after another, representa-

The Community Foundation de-

tives from twenty-seven nonprofits take

veloped the Nantucket Fund to directly

the stage to receive their grants.

serve nonprofits like the Rental Assis-

They’re each given two min-

tance Program that operate in the hu-

utes at the microphone to ex-

man services sector. “We try to

press their gratitude and explain

provide a vehicle through the

how the grant will help them

Nantucket Fund where do-

continue on their mission. But,

nors can support these ar-

when people’s lives can liter-

eas where there is a huge

ally be saved by the Commu-

need, without having to

nity Foundation’s help, words

pick and choose, with-

cannot fully describe the impact

out having to say one

that it has.

Jeanne Miller, Project Manager Margaretta Andrews, Executive Director

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able to spend a small amount of time and

41

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NDEPTH WRITTEN BY BRUCE A. PERCELAY

PHOTOGRAPHY BY KIT NOBLE

THE MAN BEHIND

Tom Kershaw... everybody knows his name.

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43

om Kershaw was not quite sure what to do with his life. Despite receiving a graduate degree from Harvard Business School, Kershaw was unfulfilled by corporate America and eventually resorted to taking a career aptitude test.

That’s when bells went off. The results showed that Kershaw’s combination of creativity and love of people made him a perfect fit for the hospitality industry. The test led him to eventually opening The Hampshire House restaurant in Boston’s Back Bay. No test, however, could have predicted that his establishment would end up at the top NBC’s ratings for years to come.

A resident of Beacon Hill for fifty years, Kershaw not only knew the neighborhood, he was a part of it. In 1969, he purchased The Hampshire House, located on Beacon Street in Boston’s Back Bay directly across from the Public Garden. The building included the Bull and Finch Pub on its lower level, which had been built in England and imported to Boston. Kershaw’s bar and restaurant became a local haunt amongst Bostonians, but it would soon be catering to a much larger audience.

On a fateful day in 1981, three gentlemen stopped by Kershaw’s establishment.

Their names were James Burrows, Glen Charles, and Les Charles. They were sitcom producers searching for a set for their latest concept, a take on “Duffy’s Tavern,” a radio show out of New York City that would be converted to a television series.

When the team laid eyes on the building, met bartender Eddy Doyle, and saw the neighborhood feel of the bar, they immediately concluded that this would be the N magazine

perfect venue for their show. Eddy Doyle told Kershaw about the men’s visit, but

44

the owner didn’t put much stock in the possibility of anything panning out on the small screen.

Then in June of 1982, Kershaw

ley Long, to come to Boston one night

received a message on his answering

and jump-start the publicity. The press

machine. “Call Hollywood,” it said. He

caught on, and the show began to build

contacted Les Charles, who asked for his

momentum. As they say in Hollywood,

permission to use exterior photographs of

the rest is history.

the Hampshire House. Kershaw agreed

Cheers became a central part of

and signed a release for $1 to allow Para-

NBC’s “Must See TV,” earning a top-

mount access to both interior and exterior

ten rating during eight of its eleven run-

images of his 84 Beacon Street restaurant.

ning seasons, and winning twenty-eight

Still Kershaw was unconvinced that his

Emmy Awards out of a record 117 nomi-

bar was headed for the big time. That was

nations. The show became a part of Bos-

until Danny DeVito and Rhea Perlman

ton’s fabric and drew 750,000 people a

showed up at his bar and told him about

year to tour the bar. It became the sixth

the show. Only then did it dawn on him

most popular tourism destination in the

that this was the real deal. Kershaw was eventually shown the pilot, and for the first time saw Hollywood’s adaptation of

tucket in 1969 and fell in love with the

his local watering hole, which other than

island. He’s been a summer resident ever

changing the name of his restaurant to

since. When asked what his favorite res-

Melville’s, accurately captured the spirit

taurants in Nantucket are, he immediately

of his establishment.

responded, “my home.” However, he

Up to this point, Kershaw had been

speaks fondly of the old bar at 21 Fed-

an unsuccessful merchant of T-shirts to

eral and the restaurant at Galley Beach.

his local clientele, and he asked if he

city, ahead of the USS Constitution.

The logical question was whether he had

could have NBC’s permission to print

From an economic perspective, Ker-

been tempted to open up a restaurant on

some T-shirts and posters promoting his

shaw’s somewhat casual request of Para-

Nantucket, but he makes it clear that the

bar as part of the show. His expectations

mount to obtain the T-shirt and poster

island is a place for his relaxation, and

were modest, and he put a box of shirts

merchandising rights proved prophetic.

doing business here would likely dimin-

behind the bar and hoped he could gener-

His T-shirt business became an industry

ish his downtime.

ate some incidental revenue as a result.

unto itself, as the restaurant produced $4

Now in his seventies, Kershaw

At the start, Kershaw’s modest dreams

million in food revenue annually, yet $13

relishes the ongoing success of his two

for merchandise sales proved realistic as

million in merchandise. He built an entire

restaurants in Boston— Cheers and 75

Cheers’ initial ratings almost killed the

staff just to handle orders, and over the

Chestnut Street—and his stunning pent-

sitcom before the end of its first season. It

life of the show, sold over $100 million in

house atop 79 Beacon, which provides a

was ranked 74 out of 77 prime time slots,

T-shirts. Paramount, through Host Inter-

sweeping view of the park. While fate has

and it looked like it would experience

national, then opened up Cheers bars in

clearly smiled on Tom Kershaw, he put

an early last call. Sensing an impending

airports, further enhancing the brand and

himself in a position to get lucky and has

failure, Paramount wheeled out Sam and

Kershaw’s pocketbook.

been smiling ever since. To his success,

Diane, played by Ted Danson and Shel-

Kershaw made his first trip to Nan-

we simply say, “Cheers.”

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DMPUIJOH BDDFTTPSJFT XJOF DIFFTF IPNF HJGUT

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XXX DVSSFOU7JOUBHF DPN XXX GBDFCPPL DPN DVSSFOU7JOUBHF QIPUP CZ ;FMEB )FTTMFS

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BA SS

BEYOND THAT WRITTEN BY JEN LASKEY

THE STORY BEHIND NANTUCKET’S POP SENSATION

W

hat a year it’s been for Meghan Trainor. The Nantucket native has gone from cutting her teeth as a teen at

the Chicken Box and the Muse to selling out venues from New York to Tokyo. Her breakout hit, “All About

That Bass,” has been certified six times platinum, hitting number one in Canada, the UK, Australia, and Germany.

Here in the States, she knocked Taylor Swift out of the top spot on the US Billboard Hot 100, and remained there

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for nine weeks. Her second single, “Lips Are Movin,” which she reportedly penned in just eight minutes with her

48

co-writer, Kevin Kadish, shot up the charts to number four, while her full-length album, Title, sold 238,000 copies in its very first week. By the end of 2014, this young Nantucket talent was nominated for major music awards, most notably two Grammy nominations for Best Song of the Year and Best Album of the Year. Walking the red carpet at the Grammys with her father, Gary, Meghan Trainor had officially arrived. In the course of the year, she’d become a worldwide pop sensation. Indeed, Meghan Trainor has become one of the most famous names on the planet.

NDEPTH

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49

Appears as guest mentor on The Voice

The year that was...

Moves to Nashville where she’ll start co-writing songs with Kevin Kadish

Nominee for “Best Song with a Social Message” at MTV Europe Music Awards

“Title” EP released, goes to #15 on Billboard 200

“All About That Bass” single is released

2013

NOVEMBER 2013

FEBRUARY 2014

JUNE 2014

AUGUST 2014

SEPTEMBER 2014

OCTOBER 2014

2014

Sings and strums “All About That Bass” on the ukulele for Epic Records Chairman, L.A. Reid, and is signed to Epic Records as a result

“All About That Bass” single goes platinum and is #1 for 8 weeks on Billboard Hot 100

“Lips are Movin” single released, goes to #4 on Billboard Hot 100

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Performs “All About That Bass” and “Lips Are Movin” at Nickelodeon’s HALO Awards

50

Performs “All About That Bass” sing-along with Jimmy Fallon and The Roots on The Tonight Show

Kicks off the Jingle Ball Tour with Ryan Seacrest, Nick Jonas, and other performers Performs “All About That Bass” with Miranda Lambert at the Country Music Awards

Performs “Like I’m Gonna Lose You” duet with John Legend at Grammys Pre-Party Gala

“Title” album is released, debuts at #1 on Billboard Hot 100

Nominee for Favorite Song of the Year and Favorite New Artist at Nickelodeon’s 28th Annual Kids’ Choice Awards

Performs at Dick Clark’s New Year’s Rockin’ Eve

2:56 NOVEMBER 2014

DECEMBER 2014

JANUARY 2015

FEBRUARY 2015

MARCH 2015

2015 Nominee for “Best New Female Musician” at the LOGO New Now Next Awards

Appears on The Ellen DeGeneres Show Hosts Meet-andGreet Fundraiser at the Nantucket Methodist Church

Attends Grammys with nominations for Song of the Year and Record of the Year Featured as the cover story for Seventeen magazine

“Lips are Movin” single goes platinum Kicks off “That Bass” Tour in Canada and the U.S.

The Inspiring

CAITLIN MARCOUX

MEGHAN TRAINOR Musical Sensation

The Unsung Heroics of the

COMMUNITY FOUNDATION NANTUCKET WINE FESTIVAL Tasting Notes

Embarking on

A WHALER’S VOYAGE

Attends People’s Choice Awards with nominations for Favorite Breakout Artist and Favorite Song

Nantucket Magazine May 2015

Featured as the cover story for N Magazine

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Attends American Music Awards with “New Artist of the Year” nomination

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“It’s still hard to believe that it’s real,” says Meghan. “Knowing

all treat me like just a normal friend.” Her family also tries to go to as

that people are hearing and enjoying my music really is a dream

many shows and appearances around the country as possible.

come true.” At just twenty-one years old, she has been catapulted

Meghan’s mother, Kelli Trainor, tells us that the past year has

to a level of success that most musicians only dream of. Some

been a “fast, crazy ride” for the Trainor family and that watching

of the biggest goals she set for herself have already been met,

Meghan interact with her idols and “seeing them react to her with

including writing a number-one hit song and collaborating with

pride and admiration has been an amazing experience.” She also

another young pop sensation, Harry Styles. (Though she’s still

says that career-wise Meghan has surpassed anything that she and

holding out for a songwriting collaboration with Bruno Mars.)

her husband, Gary, could’ve hoped for. “Now our main hope,” says

“Meeting Beyoncé was a big moment,” she admits. “Watching

Kelli, “is that she can maintain it at a level that keeps her happy and

Miley Cyrus take my pic while I was performing my duet with

healthy so she can enjoy every minute of it.”

John Legend [at the 2015 Pre-Grammy Gala] was a great mo-

Despite her rapid rise to fame, Meghan is still Meghan, Kelli

ment—not to mention I was singing my duet with John Legend.

says. She interacts with her family and friends the way she always

That was amazing to begin with!”

has. “What has changed is her maturity level,” says Kelli. “She has

It’s been a whirlwind, and what Meghan loves most about it all,

become very business-savvy.” Despite getting bombarded with au-

she says, are her devoted fans, whom she affectionately refers to as

tograph requests, Kelli and Gary try to keep their relationship with

“Megatronz.” The only real downside to stardom, she reports, is the

their famous daughter strictly parent-child. And like many parents,

hectic schedule. Her days are filled with sound checks, photo shoots,

they keep tabs on her online. “When she has a show, I search for

interviews, meet-and-greets, radio appearances and performances.

#MeghanTrainor and tons of videos and pics pop up almost instant-

And then she takes the stage to perform. Whatever free time Meghan

ly,” says Kelli. “I get to text her, ‘Great job tonight’ or ‘I loved your

can squeeze out of her schedule she devotes to writing new songs.

outfit,’ from thousands of miles away.”

“I also miss home a lot,” she laments, adding that she wishes it were easier to get there so she could visit more.

What’s next for Meghan? She tells us that she can’t wait to get started on her new album. Many of the songs she’s already written

She did, however, get back home to Nantucket in December.

are now getting cut by other artists, including three that are being

In addition to visiting with family, she hosted a meet-and-greet at the

released on Fifth Harmony’s new record. It’s great, she says, but it

Methodist Church, where she grew up performing with her dad. “It

means she’ll be starting more or less from scratch. Luckily, she’s a

was so great seeing my family and friends and I was blown away by

fast writer and she’s been able to convert the little TV-sitting room in

how many people came,” she says. “It was awesome to see people like

the back of her tour bus into a songwriting studio.

my teachers from Wee Whalers [preschool] and former babysitters.

And for all those aspiring young pop stars singing their

The kids were all adorable. I really appreciate all of the support and

lungs out in their bedrooms on Nantucket, Meghan says to keep it

hope to make Nantucket proud.”

up. Study music, learn an instrument, write songs, perform in public,

To stay grounded, Meghan relies heavily on friends and family.

record yourself, and go to songwriting expos and seminars as often

“I have such great friends on my team, like my dancers and my assis-

as possible. Most importantly, she says: “Never give up. There are so

tant, Ashley Symer, my bestie from Nantucket,” she explains. “They

many fun ways to make a living doing music.”

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NDEPTH

WARRIOR WON WRITTEN BY ROBERT COCUZZO

PHOTOGRAPHY BY KATIE KAIZER

NANTUCKET RESIDENT CAITLIN MARCOUX IS BEING HONORED AT MASS GENERAL CANCER CENTER’S THE 100 EVERYDAY AMAZING GALA THIS MAY

Caitlin Marcoux was diagnosed with cancer on a Friday. What would have been shocking news for most people was of little surprise to her. As a longtime yogi deeply in tune with her body, Caitlin “knew something was amiss for quite some time.” Through self-examinations, she found a hardening in her right breast that doctors told her was nothing to worry about. Calcification, they said. Still, Caitlin’s body was telling her otherwise—and it was right.

On March 15, 2013, doctors discovered that Caitlin had stage IIB breast cancer. The tumor in her right breast was an alarming grade 3 in size, and the cancer had metastasized to her chest.

Doctors told her that they were going to do everything they could to save her life.

“I never figured at thirty-four I would hear somebody say those words to me,” Caitlin says today. “Things went from zero to 150 miles per hour.” A team of doctors comprising a breast surgeon, an oncologist, and a plastic surgeon put together a sixteen-month treatment plan for Caitlin that included thirty-one rounds of chemotherapy, a major double-mastectomy, and reconstructive plastic surgery. Caitlin was intimately aware of the painful rigors of thirty-four-year-old husband, Aaron. Caitlin was his caregiver. Now with a three-year-old son at home, she was committed to fighting the disease with everything she had. But Caitlin’s fight would go beyond saving her own life—she would become a warrior for cancer patients on Nantucket and around the world.

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fighting cancer. Just over a decade earlier, she watched as lung cancer claimed the life of her

57

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58

nce news broke of her illness, the

was receiving treatment and was too sick

all-around athlete, the thirty-four-year-

Nantucket community rallied around

to cook, friends volunteered to prepare

old took great pride in being a force of

her. Friends immediately set up a chari-

meals for her and her family. “I’ve never

nature. “A lot of my identity is wrapped

table foundation in her name to help offset

seen anything like it before in my life,” she

up in being strong and physically fit,” she

the costs of travel and treatments. Dona-

says. “I’ve never felt more loved and sup-

says, “and that was one of the first things

tions flooded in, along with hundreds

ported and nurtured.”

that I found frustrating was when my en-

of cards and gifts of encouragement that

But fighting cancer put Caitlin’s strong

ergy started to tank.” With chemotherapy

eventually adorned Caitlin’s bedroom

sense of self to the test. As a yoga instruc-

causing extreme nausea, vomiting, and

in a colorful mural. On days when she

tor, a stand-up paddle racer, a cyclist, and

excruciating joint pain, Caitlin was unable

to continue teaching her extensive class schedule at the Yoga Room, where she serves as manager. There was one yoga class, however, that she flat out refused to give up.

Five years earlier, Caitlin started Strong Girls Yoga, a class designed to teach young girls about self-esteem and confidence.

“I felt I really needed to put my money where my mouth was and show them that you can continue to be strong in the face of adversity,” she says. No matter how sick she got, no matter if her hair was falling out or if her body ached, Caitlin taught the class. “I knew then, watching their reaction with what I was going through that—if I made it—I wanted to continue to show people that cancer wasn’t necessarily a death sentence. If you continue to show up, and practice gratitude and gratefulness, and put others first, then it could carry you through your own struggles and challenges.”

Caitlin took her inspiring message beyond the walls of her yoga studio. She wrote lyrically about her trials with cancer and quickly drew a legion of “cancer warriors” from around the world reading her insights online. “When you’re diagnosed and you decide to write about the process of your illness and your treatment, people reach out to you, and they begin to share their own personal stories with you, whether they were a patient or a caregiver,” says Caitlin. “It put me in touch with a lot of people who were looking for the tools that I felt I had already been given and I knew that I wanted to share with them.”

Soon Caitlin began sharing these tools directly with her fellow cancer patients on Nantucket by teaching free yoga classes at the Nantucket Cottage Hosup, and then it started to get actually quite crowded,” she says. “And that was heartwarming and heartbreaking all at the same time, because I didn’t realize how many people on Nantucket specifically were struggling with cancer…and that’s how Tasha found me.”

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pital and the Yoga Room. “It started small, only three or four people would show

59

antucket High School graduate large yoga event at the Dreamland’s spoke with her, she never made you Natasha Grosshans was nine- Studio Theater in her honor. Over feel like she herself felt like she was teen when she was diagnosed with 120 people attended. In fact, so being shortchanged. And it was instage IV duodenal carcinoma that many people came that some ended spiring to watch her navigate her illhad metastasized to her lungs. Ta- up rolling out their yoga mats in the ness with so much grace.” sha’s mother heard about Caitlin’s hallways. And it wasn’t just yogis at-

Last year, Caitlin attended Mass

work with cancer patients on Nan- tending. People who’d never struck a General Cancer Center’s 100 Everytucket, and asked if she would teach pose were there, all channeling their day Amazing gala, which honors her daughter. “I knew right from the positive energy to Tasha. Caitlin had one hundred people from around second I met her that we were kin- hoped that Tasha would be able to the world who are fighting candred spirits,” Caitlin says. “I saw so attend the event, but her condition cer and raising awareness as either much of myself in her and she was had worsened so rapidly that she was patients, volunteers, caregivers, or by far the youngest person that I had confined to a bed on Cape Cod. In- medical professionals. Caitlin sat in personal friendship with that had stead, Caitlin’s partner, Burr Tupper, the audience in awe as she listened cancer.”

carried around a laptop with a cam- to each of them tell their stories of

Caitlin and Tasha practiced era that beamed the whole event to fighting this disease in their own breathing exercises to combat the Tasha’s bedside where the young girl unique ways. Two months ago, cancer’s impact on her respiratory was in and out of consciousness. “I Caitlin got a call from Mass General system. They meditated and prac- know in her heart, she knew what to see if she’d return for this year’s ticed positive visualization. But we were doing,” Caitlin says. “Her event—except this time as an honperhaps most importantly, Caitlin hospice nurse said her eyes may not oree. “I was shocked. I was overand Tasha spent time together and be open but I know she can feel all whelmed and extremely flattered,” shared a unique bond that few could this love.” Four hours later, Natasha she says. “I didn’t quite understand understand. “We would get togeth- Grosshans passed away. It was two why I was being honored.” Yet for er and talk about everything from months after her twentieth birthday. anyone who has watched Caitlin what it felt like to have your mortal-

“Tasha reaffirmed my belief that carry herself through her treatment

ity challenged, to the most comfort- every second counts, and that no and beyond, the fact that she’s beable cap to wear when your hair is matter how much time you’re given ing honored is hardly a surprise. falling out,” Caitlin says. When the here, the time that you disease forced Tasha into a hospital have is extremely prebed, Caitlin became a frequent visi- cious,” Caitlin says. “I

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tor.

60

So many inspiring people illuminate the Nantucket

community,

don’t think that she

but Caitlin Marcoux’s

As Tasha’s condition continued ever felt really sorry

spirit burns among

to deteriorate, Caitlin organized a for herself. When you

the brightest.

“SHE REAFFIRMED MY BELIEF THAT EVERY SECOND COUNTS, AND THAT NO MATTER HOW MUCH TIME YOU’RE GIVEN HERE, THE TIME THAT YOU HAVE IS EXTREMELY PRECIOUS.” — Caitlin Marcoux

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PHOTOGRAPHY BY KIT NOBLE

HAIR & MAKE UP SARAH ALCEQUIEZ

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NVESTIGATE

You don’t need a Breathalyzer to prove that alcohol and Nantucket go together like gin and tonic. Just ask historian Frances Ruley Karttunen. “From the moment the English settlers set foot on Nantucket, alcohol was a problem for everyone,” Karttunen wrote in her intoxicating book, Law and Disorder on Nantucket. “In fact, for Tristram Coffin, undisputed leader of the investment group that acquired Nantucket from Thomas Mayhew in 1659, it was a problem even before he and his family shoved off from the mainland.” As it turned out, Coffin’s wife, Dionis, was something of a brewmaster back in Boston. When Puritan authorities found her brewing beer beyond the legal limit, Coffin and his family set sail for Nantucket. Alas, the island’s fondness for the drink traces back to its very founding.

Nantucket’s

INTOXICATING

HISTORY WRITTEN BY ROBERT COCUZZO

PHOTOGRAPHY BY LESLIE JONES

Rollicking tales of rum-running, bootlegging, and legendary Nantucket parties

Even during the country’s most sobering times—Prohibition—Nantucket held strong to its strong drink. Of the forty-six states to ratify the 18th Amendment, banning the sale and distribution of alcohol, Massachusetts was among the first. Within the Bay State, however, Nantucket was one of the very last holdouts. As historian Douglas K. Burch indicated in his article “90 Proof” published by the Nantucket Historical Association in 1993, “A contemporary commentator summed up the situation: ‘Nantucket is a dry town and will continue to vote dry just so long as its N magazine

citizens are sober enough to stagger to the polls.’”

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ust as today, Nantucket in the 1920s depended on tourism for its very survival. When the last of the whaling ships left port in 1896 never to return, beer barrels replaced oil barrels. Nightclubs and dance halls popped up around the island as city slickers fled the mugginess of New York and Boston with their luggage brimming with alcohol. As Burch described, “A typical tale concerns a spanking new Hudson touring car that labored off the boat one summer afternoon in 1927 and made it almost to the corner of Broad and Federal streets before its rear axle collapsed under the weight of its cargo of twenty-three cases of wine and whiskey.”

As photos of police pouring alcohol into sewer drains spilled out in national newspapers, a spirit of defiance brewed on Nantucket. “There was one event of national significance that seemed to me to have more impact on ‘Sconset life than perhaps the introduction of the automobile: Prohibition,” remembered Alice Beers to the Nantucket Historical Association in 1986. “While I have no clear recollection of much drinking before World War I, it seemed to me that defiance of the foolish law during and after the war became the fashion.” She added, “The cocktail assumed importance. Friends from Pennsylvania were popular because they could get ‘Apple-Jack’—which, if gin was not available made a good drink. The afternoon cocktail party began to take over as the preferred form of entertainment. And as night follows day, the hip pocket flask and the reckless driver appeared as an inevitable phenomena.”

To keep the party rolling when their own supplies ran dry, Nantucketers relied on swashbuckling rumrunners to navigate the shallows and outsmart the Coast Guard’s so-called “Dry Navy.” “We had plenty of bootleggers around Nantucket,

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but no real rumrunners, only [my father],”

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claims ninety-seven-year-old Nantucket native Phil Grant, today. “He had a big boat.

A big boat. She drew twelve or fourteen

feet. She had a false bottom. The name of it

off the west side of Nantucket. The Life Sav-

was the Maryland. She was 92-foot long, I

ing Crew based on Muskeget Island raced

think, and had a crew of five.”

out to their rescue, saving the entire crew

A former Navy man in World

along with 2,295 cases of whiskey.

War I, Peter Grant returned to his native

As the Dry Navy clamped down on

Nantucket and discovered that his sea-

Rum Row, rum-running took off, quite

manship could be much more profitable

literally. After the first seaplanes land-

running whiskey rather than fishing

ed unannounced on Nantucket’s South

lines. Working for a gang in Connecti-

Beach in April of 1918, the island slowly

A debt of gratitude goes

cut, Grant sailed up to the Canadian is-

began turning out pilots of its own. One

out to Douglas K. Burch,

lands Saint Pierre and Miquelon where

such aviator was a former radio operator

Frances Ruley Karttunen,

he’d pick up barrels of Canadian whiskey

at the Nantucket Coast Guard Station named

and the Nantucket Historical

to be stowed in the Maryland’s false bottom.

Parker Gray. By 1927, Gray learned to fly,

Association for their diligent

He successfully made the voyages for six or

bought a couple planes, and eventually started

research on this topic,

seven years back and forth from Canada to

Mayflower Airlines. Legend has it that in the

from which the author drew

Connecticut until the Nantucket Coast Guard

face of the Prohibition, Gray stowed bottles of

finally wised up. When they started measur-

liquor destined for the island’s local merchants

ing the Maryland for depth, the Coast Guard

amongst his passengers’ luggage.

quickly discovered her false bottom. “He got

If they couldn’t smuggle their booze

for this article.

For those interested in learning more about the island’s Prohibition times as well as many other nefarious tales lurking in the dark corners of Nantucket history, pick up a copy of Frances

caught three times,” remembered Phil Grant.

in by sea or by air, Nantucket-

Ruley Karttunen’s 2007 book,

“The last time he got caught, he had to go to

ers resorted to going inland and

Law and Disorder in

jail here on Nantucket. He spent thirty days in

underground.

jail. He learned the laundry trade during those

was rampant. Just off Polpis

thirty days.”

Road, an elaborate distillery

Bootlegging

Old Nantucket, available at Mitchell’s Book Corner.

Nantucket’s geographic location made it

turned out high-grade moon-

Photography for this story

ideal for rumrunners. After 1924, the Dry Navy

shine under the cover of dirt

came courtesy of the Boston

could only patrol within a twelve-mile line of

and pine needles. Through a

demarcation, beyond which giant rum-running

trap door hidden in the earth,

mother ships enjoyed lawless, in-

bootleggers climbed down

ternational waters. The stretch of

into the hundred-square foot

water southeast of Nantucket be-

room where barrels of alcohol

came part of what was known as

fermented away. When the FBI discovered the

Rum Row. Occasionally, local

distillery in 1932, they declared it one of the

Nantucketers would get lucky

most remarkable operations they’d unearthed

when one of the large moth-

in all their years of party pooping.

Public Library. These historic images were not taken on Nantucket, but were rather captured on the mainland by Leslie Jones. Copyright ©Leslie Jones. Images courtesy of the Trustees of the Boston Public Library, Print Department,

As we all know, when the 21st Amend-

and be forced to jettison their

ment did away with the Prohibition in 1933,

Leslie Jones Collection.

boozy booty overboard before

Nantucket went on to become a world-class

(Photos of the bottles were

the authorities arrived. The big-

food and drink destination. Look no further

not by Leslie Jones.)

gest score came the day after

than the Nantucket Wine Festival this May to

Christmas in 1924 when the

enjoy reverie at its finest. Of course, when you

Waldo L Steam, ran aground

enjoy Nantucket, please do so responsibly.

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er ships would run aground

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ADVENTURE N

ROUNDING THE HORN WRITTEN BY TIM WEED

PHOTOGRAPHY BY KIT NOBLE & TIM WEED

NATIONAL GEOGRAPHIC EXPEDITIONS EXPERT TIM WEED JOURNEYED TO THE END OF THE EARTH THIS WINTER TO EXPLORE THE HISTORIC WHALING GROUNDS OF THE OLD NANTUCKETERS

shiver of unease coursed through me as I boarded the Stella Australis, the small passenger ship that would convey my companions and me on an expedition to Cape Horn, the tip of South America, and then on through the Strait of Magellan. From the eighteenth to the early twentieth centuries, Cape Horn was the crux point in the clipper routes that carried much of the world’s trade. Any Nantucket ship that wanted to fish the productive southern Pacific whaling grounds had to round the Cape, braving waters that were among the most hazardous in the world. Now I was endeavoring to sail in their historic wake.

Our voyage began 6,636 miles from Nantucket in Ushuaia, Argentina, the southernmost city in the world. I’d long wanted to embark on this adventure. For one thing, Cape Horn was a legendary point on the world map of Nantucket history. The first Yankee sailing ship to round the Cape was a Nantucket whaling vessel, the Beaver, on a seventeen-month voyage crewed by seventeen men and commanded by Captain Worth, in 1791. Thirty-nine years later, another N magazine

famous Nantucket ship, the Essex—the inspiration for Herman Melville’s Moby-Dick

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and Nathaniel Philbrick’s In the Heart of the Sea—was detained for five weeks east of Tierra del Fuego by high seas and ferocious westerly gales. The Essex managed to round the Cape without incident, only to be attacked and sunk by a sperm whale in the Southern Pacific.

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s Frederick C. Sanford wrote in the Nan- nifies their intensity, making them shorter and tucket Inquirer in 1852, these early ad- steeper and increasing the risk to ships. venturers made it around Cape Horn “in a

In addition to “normal” waves, the area just

class of vessels that would be considered unsafe west of the Horn is infamous for producing rogue at this day to perform a summer voyage across waves, known to reach heights of up to one hundred the Atlantic, small in size, not exceeding 250 feet. And then there are the icebergs. The fear and tonnes in burthen, heavy, dull sailers, without awe with which this far end of the earth was justificopper on their bottoms, poorly and scantily fit- ably beheld—and the costs associated with the loss ted indeed, but manned with men of iron nerve, of so many vessels—were major reasons for the and an energy that knew no turning . . .” If these push to build the Panama Canal. early Nantucketers could do it under those con-

Built in 2010, our vessel, the Stella Aus-

ditions, then by God, I told myself, I could do tralis, is a high-end, impeccably run passenger ship, it, too. The truth was, given technological ad- with five decks, a hundred comfortable cabins, and vancements, it wasn’t actually the prospect of a gourmet meals served in a dining room lined with shipwreck that worried me. My limited seafar- picture windows overlooking some of the most reing experience had taught me that I was prone mote and spectacular scenery in the world. There to seasickness.

is even an on-board gym. The ship, operated by an

The icy winds of the Southern Ocean able Chilean crew, is outfitted with a full fleet of gain strength as they funnel through the nar- Zodiacs and the latest navigational and communirow Drake Passage between the Andes and the cations technology. We made a Zodiac landing at Antarctic Peninsula. Off Tierra del Fuego, these the lushly forested bay of Wulaia where the Beawinds give rise to large swells, swells that can gle dropped off several natives of Tierra del Fuego gain volume as they careen around an ocean far whom it had picked up on a previous voyage. We from the mitigating influence of any extended made another landing that brought us to the foot of coast. Near the Horn, the free-ranging waves the magnificent Águila glacier. encounter an area of shallow water, which mag-

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t is scarcely possible to imagine

Later, during another fine gour-

anything more beautiful than the

met dinner aboard, we enjoyed the ex-

beryl-like blue of these glaciers,”

hilarating spectacle of a pair of austral

wrote Charles Darwin in The Voyage

dolphins cavorting just a few yards

of the Beagle, “and especially as con-

from our tables. In the end, we spot-

trasted with the dead white of the up-

ted thirty species of birds in Tierra del

per expanse of snow.”

Fuego, including such rare treats as

Our intention was to land at Cape

the Antarctic tern, the Andean condor,

Horn itself as well, although the chief

and the black-browed albatross. A par-

of the expedition staff warned us that

ticular delight was a Zodiac landing on

because of the rough waters, this might

Isla de Magdalena, an important nest-

not be possible to do. The crew would

ing ground for Magellanic penguins.

navigate through the night, timing our

It was riveting to watch the tuxedoed

arrival for a crack-of-dawn attempt.

birds waddle down to the water, linger

As we got closer, lying in bed in my

a moment in the surf, and bolt away

spacious cabin, I could feel the swells

into the frigid water like slick, well-

getting higher. But the sensation was

dressed torpedoes.

soothing, a gently cycling roll. When

As we made the final reach up the

the call came to don the safety gear

Magellan Strait toward the disembar-

and scramble aft to form groups for

kation point, I sat in my cabin with a

the Zodiacs, I was pleased to note that

quiet stomach, gazing out at the pass-

I didn’t feel the slightest bit queasy.

ing landforms and reveling in the gen-

The landing itself was thrilling and

tly rocking ship. No doubt a voyage

went off without a hitch. We hiked up

through these waters was a very differ-

over the sub-Antarctic tundra to visit

ent experience for those early Nantuck-

the little chapel there and get our pass-

et sailors, who were more concerned

ports stamped at the end of the world.

with raw survival than watching birds

Looking back at the Stella Australis

or sipping wine or hopping in and out

floating high on these extreme south-

of Zodiacs. But it was nonetheless an

ern waters with her fleet of Zodiacs

unforgettable experience. On this in-

zipping back and forth to the land-

creasingly overcrowded planet, it is a

ing point, I felt a stirring of satisfac-

lasting joy to see firsthand that there is

tion that was similar, perhaps, to what

still room for such a vast and glorious

those early Nantucketers must have

wilderness.

experienced upon successfully round-

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ing the Cape.

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HOW TO BOOK Get all the details on booking Tierra del Fuego and Cape Horn cruises online at www.australis.com.

HOW TO GET THERE Fly in and out of either Buenos Aires or Santiago, with a connecting flight into Ushuaia at the beginning and from Punta Arenas at the end (or vice versa).

WHERE TO STAY For a high-end hotel in Ushuaia, try Los Cauquenes or Arakur Ushuaia. In Punta Arenas, try the Jose Nogueira, or head up to Torres del Paine National Park and stay at the spectacular Explora Lodge.

OTHER MUST-SEES If you want to extend your trip, take an extra day or two before your cruise to explore Ushuaia and neighboring Tierra del Fuego National Park, and spend three or four days afterwards hiking and/or horseback riding in jaw-dropping Torres del Paine National Park, a six-hour van ride north of the N magazine

disembarkation point of Punta Arenas, Chile.

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PICKING THE BRAINS of the people

PICKING YOUR WINE N magazine

INTERVIEW BY ROBERT COCUZZO

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PHOTOGRAPHY BY KIT NOBLE

NQUIRY very year, the Nantucket Wine Festival gathers a gifted group of sommeliers from around the country to lend their expertise to this juicy event. This year’s roster is stacked with twenty-seven wine tasting talents hailing from Nantucket, Cape Cod, Boston, New York, New Jersey, California and beyond. In preparation for the festivities, N Magazine caught up with four of these featured somms—Tracey Devlin, Todd Lipman, and Nicholas and Lauren Daddona—to get a taste of what goes into having one of the most prized palates in town.

N MAGAZINE: Tell us what a sommelier does in five words.

TRACEY: Shares their love of wine.

TODD: Facilitates gastronomic enjoyment for others.

LAUREN: Alcoholic beverage quality assessment professional.

NICHOLAS: Can it be a haiku?

Why did I choose wine?

Long love of living better Wine, food, and passion.

N MAGAZINE: I’m glad you broke out the clever language, Nick, because sommeliers can come up with some pretty zany adjectives for wine. Do you somms have any favorites?

LAUREN: Absolutely,

especially

when

speaking with other somms. Aussie Riesling smells like beach balls. Muscadet smells like stale beer. New Zealand sauvignon blanc smells like cat pee—or pipi du chat, if we’re being fancy!

TRACEY: I am a big dork for the descriptors. I love Burgundy and I often use the term “barnyard funk.” That may not sound appealing to most, but it makes my mouth water.

TODD: I am a firm believer in simplifying flowery language. That being said, I do recall once describing 1999 Chateau Musar as a “chocolate covered horse.”

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wine for our guests, so I tend to avoid

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(Clockwise) Nicholas Daddona of Meritage; Tracey Devlin of the Nantucket Wine Festival; Todd Lipman of Bistro du Midi; Lauren Daddona of L’espalier

for dinner, but they do not like cabernet.

People should order what they enjoy drinking and work with their sommelier to find something that suits them.

N MAGAZINE: Nick, are there any trends happening in the wine world that people should be aware of?

NICHOLAS: The small guys are in! From California to southern Italy, technology and transportation logistics has made it faster and easier for small production wineries to offer their wares to the world. Just look at Napa Valley, a classic region known for its money. But young energetic winemakers and producers are using technology and logistics to offer their wines to the world. Not to mention wine from Uruguay, Lebanon, Slovenia, China and Africa.

LAUREN: Yes, quality wine can be found in all corners of the world. I haven’t yet tasted great wine from China, but I expect to in the next five years. Being a global society isn’t per se a trend, but it

N MAGAZINE: What’s the purpose of these de-

is something to be aware of with regards

scriptors anyway? I mean, what’s so great

to wine as much as anything else.

about a wine that smells like cat pee?

TRACEY: Scents trigger memories, and the inson and Hugh Johnson and also The N MAGAZINE: Ok, so here’s a hypothetical for more descriptive you are, the better the

Sotheby’s Wine Encyclopedia.

chance you have to be taken back to a

NICHOLAS: Learn one wine, whether great on Nantucket and you have $20 to spend

great place or a special moment.

or not, $5 or $5,000. The trick is, after

everyone: You’re headed to a dinner party on wine—what are you buying and why?

NICHOLAS: Tasting can be such a personal you’ve learned that wine, whenever you TODD: Vietti ‘Tre Vigne’ Barbera. It’s deliintimate experience with one’s own

drink another wine, mentally compare it

cious and you haven’t told me what we

senses—these descriptors are as impor-

to the wine you know so well. It will help

are eating yet. However, no matter what

tant as two people describing the same

make you think about your palate, and

the answer, I’ll be prepared.

painting.

that is the hardest part.

TRACEY: Segura Viudas Aria Brut Cava. I

TODD: Sorry to disappoint, but tasting is have been to the winery in Spain, which N MAGAZINE: On that point of tasting: How the answer. However, not only wine— was an incredible experience. It is so well can I improve my palate beyond just sim-

taste everything.

NICHOLAS: Nantucket is all about the rosé.

ply, well, tasting? Any tricks or suggestions?

priced, delicious, and a crowd pleaser.

N MAGAZINE: Tracey, what’s the greatest er- I’m going to pick the Bonny Doon Vin

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TRACEY: Read! I love reading Wine Specta- ror you see people making when choosing Gris Cigare, a glorious and compelling

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blend including grenache—bright fruit,

tor. It has so many great articles, tasting

a wine?

notes and wine ratings.

TRACEY: Reliance on pairing. I have seen finished with a screw cap, old world

LAUREN: My favorite “library books” for a lot of people order a big heavy cab- in style made by a classic, Mr. Randall wine are the Wine Atlas by Jancis Rob-

ernet because they ordered a steak dish

Grahm.

LAUREN: Either rosé or Crémant. A delightful bottle of rosé can easily be purchased at that price, or if I was looking for good value sparkling, Crémant is always a go-to. Made in the same method as Champagne but from other regions in France, it is one of my favorite values in wine.

N MAGAZINE: What about for the non-drinker? Are there any decent non-alcoholic wines, or why bother?

TRACEY: I think why bother? If I am thinking non-alcoholic, I would just drink a Coca-Cola and be very happy.

TODD: I offer n/a beer at the restaurant, but non-alcoholic wine does not make sense to me.

NICHOLAS: I hear Welch’s makes a great one! If I’m in the potent-potable mood but looking for complexity in your beverage that pairs with food, I love tea. The top restaurants in Boston offer tea and tea pairings as part of the experience.

LAUREN: I can’t say that I taste much non-alcoholic wine, though I can say that the few I have tasted are terrible. I would recommend the Duche de Longueville n/a sparkling cider from Normandy, which is totally delicious and is in the “wine family” as much as any of the other yucky n/a stuff that I know of.

N MAGAZINE: What’s the best way to soak up the Wine Festival without getting pickled?

TRACEY: Grab the program, mark down what wines or chefs you want to check out and keep it all organized. I am a big fan of tasting notes. Even if it’s just jotting down a few words under the name of the wine it is always something I refer back to.

LAUREN: It’s not usually fun to enter these grand tastings and expect to taste everything, so establishing a motive is usually a good idea.

TODD: Perhaps the biggest piece of advice I can offer is to remember to spit the wine you taste. Revisit a table if you wish to drink the wine and remember water and food are your friends.

NICHOLAS: The great thing about the festival is not just the great food and wine, but the people behind it. If you taste some great food or try some great wine, take a moment to engage the chef, winemaker or sommelier. You will be happy you did! Passion exudes from everyone here. After all, we do it because we love it.

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Winter Escapes

FOGGYSHEET nantucket

Jen Shalley Hiking The Narrows

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Erin Bartolome, Mike Schuster & monkey in South America

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Sarah Lindvall & Carl Lindvall - Bahamas

Brian Sager sailing in the BVIs

Liam Mackey, Courtney Miller, Clinton Terry - Dominican Republic

Emily & Steve Hollister on Whitehaven Beach, Australia

Peter Beaton Creech & Caleagh Cazzetta in St. Barths

Kristen Kellogg & Katie Kaizer in Dominica

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Alex Cashion, Adam Frenzel, Carl Lindvall, Jenn Frenzel, Sarah Lindvall, Bryan Diggle - Bahamas

Joe Hale in Guatemala

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James Beard Dinner — New York

FOGGYSHEET nantucket

Nina West, Jordon Payton-Fearnley & Maggie Andrews Kate Carlson & Kevin Anderson

Chef Seth Raynor

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Orla Lascola & Matt Hobbs

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Dom & Val Rossi, Patti & Doug Brown

Chef Tom Berry

Chef Scott Osif

Jax Raynor & Chef Seth Raynor Angela Raynor, Caprise Benedetti & Eric Buechel

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Liz O’Connell, Pastry Chef at Proprietors

Claudia Wallace

Chef Mayumi Hattori

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NHA Annual Quizbowl

FOGGYSHEET nantucket

Harvey Young, Audience Ambassador

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Brittany Thurman, Katie Schoorl, Corey Fabian Borenstein & Lindsay Scouras

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Jonathan Jensen

(TWN team) Frank Morral, Jonathan Jensen & Duncan Will

Mindy Todd, Quizmaster

Ashley Martin, Brittany Thurman & Michael Harrison

(WCAI Radio) Brian Morris, Alecia Orsini & Jason Graziadei

(Winning Team) Egan Maritime’s Nantucket Shipwrecks Lisa McCandless, David Lazarus & Dick Mack

Abbey Harlow, Allie Pratt & Mary Bergman

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Paul Bornemann, Bill Jamieson & Geoffrey Goss

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NHA

STOVE

WHALE WRITTEN BY MICHAEL R. HARRISON

Shipwreck. Starvation. Murder. Cannibalism. Big Hollywood stars.

What more could one hope for in a museum experience? tarting this spring, the Nantucket Historical Association recounts the story of the whaleship Essex disaster in a major new exhibition, Stove by a Whale: 20 Men, 3 Boats, 96 Days. Opening at the Whaling Museum on April 24, the show recounts the incredible aftermath of one crew’s fateful encounter with a sperm whale in 1820, and the ways in which that encounter resonates N magazine

through American literature and popular culture even today.

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ost Nantucketers who’ve

The heart of the presentation will be a twenty-foot replica whaleboat. Sit

visited the island’s land-

there amid dramatic murals and sounds of the remote ocean and watch the disas-

mark Whaling Museum are able

ter unfold day by day through the evocative words of the survivors. Nearby, see

to imagine the gory and diffi-

the shell of a giant Galapagos tortoise probably consumed for food by a Nan-

cult job their forebears faced in hunting giant whales. Just think about it: Men in twenty-foot rowboats wielded iron spears against seventy- or eighty-foot whales in the middle of the vast ocean thousands of miles from home. Now imagine watching helplessly from your boat as an enraged sperm whale smashes a hole in your old, trusty Nantucket mother ship —something you’d never known a whale could do. Your ship fills with water and rolls over onto its beam-ends, a total wreck. What do you do next?

Stove by a Whale shows visitors what twenty men in 1820 did next,

the

risky

choices they made, and

the

terrible

consequences that befell them on what became a three-month flight to safety. It’s dramatic stuff.

Through rare historic objects, compelling imagery, a bit of stagecraft, and some touches

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of modern technology, the

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exhibition takes visitors on

tucket sailor more than 150 years ago. See survivor Thomas Nickerson’s hand-

an imaginative journey from

written account of the event and crewman Benjamin Lawrence’s little length of

Nantucket to the South Pacific

twine, spun to pass the time in a tiny boat under the burning sun. Read first-hand

and back.

accounts from some of the more than two hundred American whaleships that

were out hunting at the time. To cap it off, see props and costumes from the new

dinary logbooks from Pacific

Ron Howard film adaptation of In the Heart of the Sea.

whaling voyages, ceremonial

The Nantucket Historical Association is always interested in telling real

objects from the remote Mar-

stories of real people from the past. In Stove by a Whale, the museum has taken

quesas Islands, one of the earliest dated pieces of Nantucket scrimshaw, and Herman Melville’s own copy of Obed Macy’s seminal book, The History of Nantucket.

The exhibition also features costumes and props from Ron Howard’s

new

film

version of the story, In the Heart of the Sea, which is due for release in late 2015.

The film is poised to launch the Essex into the forefront of the popular imagination nationwide. What better time for the NHA to present this very real and human story to the public?

Join us for the journey, starting this spring at the Whaling Museum.

Michael R. Harrison is the Robyn and John Davis Chief Curator, Nantucket Historical

unearthed new biographical details about the crew and made new discoveries

Association. Images courtesy

about the subsequent lives of the survivors. To illuminate these nuggets, we’re

of the Nantucket Historical

displaying important early oil paintings of Nantucket whaling scenes, extraor-

Association.

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pains to focus on the experiences of the actual men who lived this story. We’ve

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NUPTIALS Featured Wedding

GROOM & GROOM: MICHEL AND JAMES KURATEK-KREMER SUITS: J. CREW OFFICIANT: CATHERINE STOVER PHOTOGRAPHER: KATIE KAIZER PHOTOGRAPHY VENUE: THE CHANTICLEER

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RINGS: BROWN & NEWIRTH LONDON

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THE TIDES OF CHANGE

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WRITTEN BY HOLLY FINIGAN

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PHOTOGRAPHY BY CHARLOTTE CAREY PHOTOGRAPHY

A Page out of the blACKbook: After washing ashore a decade ago, the island has enraptured me, leaving me seriously satisfied and settled here all year round. Still, I feel nostalgic for the way things were when I was fresh off the boat back in 2005. Every ounce of Nantucket was so new to me then. Leaving the island after that summer on the slow boat felt like something out of a teen movie. I threw that first penny at Brant Point as if my life depended on it. Since returning that next summer, island time has seeped into my blood and I always will hold all those first feelings near and dear to my little Nantucket red heart.

But this year, perhaps because of so much shifting, everything old seems new again. From restaurants to retail, there’s a real buzz of revamped rookies on the rock.

So come with me as we take a tour down (the newly renovated) memory lane.

For the third time in four years, Marco Coelho has taken over another coveted restaurant space, this time putting his heart into remodeling the former Corazon Del Mar on South Water.

Meanwhile in mid-island, the Bamboo won’t be dark anymore, as Aspen and New York City restaurateurs have come on island to replace Shannon’s with The Grey Lady. Right next door, Brandt and Gabrielle Gould have taken over the old Pazzo space where they will be opening Atlas BBQ & Fish House this June.

On the wine and cheese front, the former space of Dupree & Company has become

Back in town, The Bean has

home to Sarah Powers’ shop called Table No.1. While the seasons will inevitably change, this

shifted its latte-tude from Centre Street

spring, Orla and Michael LaScola passed the American Seasons torch to former Galley Beach

to India. Following The Bean a little fur-

chef Neil Ferguson and his wife Shelley. Ferguson’s departure from Galley Beach brought W.

ther down the road, Sweet Inspirations

Scott Osif back as the restaurant’s executive chef.

packed up their chocolate-covered cranberries and made a new home in

go sip and shop, and chat about the good new days!

— Holly Finigan, the Nantucket blACKbook

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Leslie Linsley’s former space.

So there you have it. My first taste and toast to 2015. I feel rejuvenated already. Let’s

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NOT SO FAST

time A QUICK CHAT WITH BOARD OF SELECTMAN, BRUCE MILLER N MAGAZINE: What originally brought you to the island?

MILLER: The glamour of washing dishes at the White

N MAGAZINE: Do you have thoughts on solving it?

MILLER: Identify a parcel of town-owned land (possibly

Elephant.

even repurposing Land Bank holdings) and make it available to a private developer subject to carefully

N MAGAZINE: If you could magically change one thing on

defined criteria.

the island what would it be?

MILLER: Totally reinvent town government. Consider

N MAGAZINE: You come across as a pretty calm and col-

either a representative town meeting or a town coun-

lected kind of guy. Does Bruce Miller have a wild

cil, along with either one full-time, well paid, select-

side?

man or a mayor.

MILLER: Yes, but if I told you more, I would have to kill you.

N MAGAZINE: What did being on the Board of Selectmen teach you about getting things accomplished on the island?

N MAGAZINE: What’s one thing most people don’t know

MILLER: To begin with, it was surprising to discover

about you?

how many people really don’t want to see anything

MILLER: When I was in the resort hotel business in the

get accomplished, preferring to have things stay ex-

early 1980s, I used to fly back and forth between

actly the way they have always been. In addition,

Nantucket and Shelter Island in my own Cessna 140.

everyone involved in town government is struggling to simply maintain the status quo and put out the nev-

N MAGAZINE: Imagine you’ve been put in charge of cre-

er-ending fires, so there is, understandably, very little

ating a time capsule for Nantucket: what five objects

enthusiasm for new initiatives. To have any hope of

would you put in it so that people would understand

success, you have to stay relentlessly focused on the

the island 200 hundred years from now?

goal and not be shy about constantly nagging the peo-

MILLER: 1) A copy of N Magazine; 2) An aerial map

ple who are in a position to help you.

of the island’s coastline; 3) A menu from American Seasons; 4) A video of

N MAGAZINE: What’s the big-

the Atheneum

gest problem facing our

Plunge; 5) A photo of our

community in the imme-

harbor-front tank farm.

Turkey

N magazine

diate future?

106

MILLER: Housing for the

N MAGAZINE: What’s next for

middle class, specifically

Bruce Miller?

apartment housing which,

MILLER: More golf. More

back in the 1980s, we had

bridge. More travel.

the wisdom to essentially

Continued involvement

ban through misguided

with several ongoing

zoning.

town issues.

N magazine

107

N magazine

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