Last September I stood in the kitchen at the Martha’s Vineyard Regional High School with 14 other volunteers and 1,600 pounds of fresh roma tomatoes, picked that morning at Morning Glory Farm. The farm owners realized they were not going to be able to harvest this bounty themselves before the ripe and tender fruit was past its prime, and had opened their fields to the Island Grown Gleaning volunteers to pick all they could.

After 35 years as chef and owner of his signature, classic French restaurant in downtown Vineyard Haven, Jean Dupon has put Le Grenier on the market.

“I love what I do, but I’ve had a good run,” Mr. Dupon said this week. “I just turned 69, I think it’s time for me to start relaxing a little.”

The restaurant will be sold along with its downstairs partner La Cave du Grenier. The asking price is $1.6 million for both the business and the two-story building. The restaurant went on the market in late August.

Danny Louis Larsen, 62, of Edgartown has reason to be surprised by his own success. When he started Edgartown Seafood 25 years ago, Mr. Larsen knew fish, but he wasn’t sure about retail.

“I didn’t think I would like it,” he said. “I didn’t think I’d be able to deal with the people. I didn’t think they’d be able to deal with me.”

Max Moreis was baptized with cake batter.

“It was one of my earliest memories of making a birthday cake,” the 18-year-old regional high school graduate said this week on a short break from his job at State Road restaurant in West Tisbury. “When the cake was done I dumped the bowl and it got all in my hair. I made a total mess, and I’ve loved it ever since.”

For Danielle Pappas, volunteer at Grace Church’s weekly summer lobster roll sale, three words best describe the event.

“It’s hectic, hectic, hectic,” she said last Friday, making sure to speak loudly across the small, packed kitchen. The room rang with laughter as 20 or so volunteers, wearing aprons reading “Have you hugged an Episcopalian today?” worked feverishly.

When eating out, diners typically only have to choose the food that goes on their plate, not the plate itself.

Not so at the Potters’ Bowl, the annual Featherstone fundraising event held last Sunday evening. Now in its third summer, the Bowl is based on a simple concept: buy a unique, locally crafted bowl (or two), and get free soup. All proceeds in turn go to support Featherstone’s clay studio.

“People were lined up at a quarter to four,” committee chair Debbie Hale said. “We’re bringing out every bowl.”