Thanks to a collaboration between Vineyard Nutrition and Island Grown Schools, Island families have seen their resources for healthy eating multiply in the past few months. With funding from a Mass in Motion grant, registered nutritionists Prudence Athearn Levy and Josh Levy co-wrote Vineyard Family Cooking, a booklet featuring recipes that are easy to prepare, tasty and healthy. The grant also covers the cost of a family cooking class series, taught by Mr. Levy and featuring recipes from the booklet, that began last month.

It’s school vacation week on the Island; all is quiet, cold and a bit heavy with the near-constant threat these days of evermore snow. Those unable to escape to warmer climes may be in need of a pick-me-up. And even those happily stay-cationing are entitled to a bit of indulgence.

“What is it?” a student asked at an Island Grown Schools taste test this month. “It’s a potato,” said the IGS school coordinator, who was giving out little samples of roasted potatoes with rosemary for the students to try. “A what?” asked the student. “You know, French fries are made out of them,” said his friend standing nearby. “Oh, French fries, I know French fries,” the young student said. “Would you like to try it?” asked the coordinator. “No, no,” said the student, shaking his head decisively.

The Agricultural Society is celebrating the art of meat, both in the kitchen and on the dance floor.

On Saturday, Feb. 23, Jefferson Munroe of the Good Farm will host a sausage making workshop from 10 a.m. to 1 p.m.

The flavors of Chinatown are coming to Main street in Vineyard Haven.

Island restaurateur J.B. Blau announced this week the opening of Copper Wok, a pan-Asian restaurant at the Mansion House hotel that will feature Chinese, Thai and Vietnamese items and fresh sushi.

Mr. Blau and business partner and chef Alex Nagi will take over operations of Zephrus, the longtime restaurant at the hotel. The restaurant is slated to open in April. Mr. Nagi will be head chef.