A few days after hanging the Port Hunter sign on Main street in Edgartown, new restaurateurs Patrick and Ted Courtney received a visit from an old-timer. The man showed the brothers numerous old photos of the space including one that featured the front of the brick building and a sign mounted on steel with white lettering which spelled out First National. The sign was almost identical to their new sign, down to the font size and style.

“It kind of came back around... It was nice,” Ted said. “We felt like we were doing the right thing.”

You won’t find beef tripe on the menu at the Aquinnah Shop Restaurant. It’s made from part of a cow’s stomach, which may be slightly less appealing to Island visitors than fresh seafood caught offshore. But Jacob Vanderhoop, head chef at the restaurant, knows how to cook tripe. He learned this and other exotic cooking techniques at Le Cordon Bleu Culinary School in Cambridge this past winter.

The Martha’s Vineyard Touchdown Club’s popular tempura food booth — a primary fundraiser for the high school’s football and cheerleading programs — will need an unprecedented effort to be ready for this summer’s agricultural fair. The club faces a shortage in funding to rebuild the booth, which was severely damaged in a fire last September. The fair takes place a month from now.

Driving down a long dirt road near Lambert’s Cove, 18-year-old Kevin Brennan pulls over next to a few bushes that, to the untrained eye, blend in with the rest of the sea of green.

He takes a few hand-made baskets out of the car and heads into the bushes, picking wineberries from the vine and popping them in his basket (and a few in his mouth). Mr. Brennan glides across the sticky and prickly wineberry patch that happens to be interlaced with poison ivy at the roots.

When Oran Hesterman visits a new city, he heads straight for the farmers’ market.