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2016
Nantucket Magazine
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THE LOCAL MAGAZINE READ WORLDWIDE
2016 N Magazine MEDIA KIT
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N en
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ishmael Beah TheaTre Workshop Season Preview
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Nantucket Magazine
& the Ruthie B Abroad on an
african advenTure Nantucket Magazine June 2015
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The Inspiring
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Nantucket Magazine
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CONTENTS INTERVIEWS
DESIGN
living small
N MAGAZINE: Everyone knows you as
an actor, but can you talk about your work as a writer and a director and how it relates to your passion for the Nantucket Film Festival? BEN STILLER: Great films all begin with a great script. I know that’s a tired expression, but it’s true. Seeing new artists emerge from the festival is always inspiring. I have so many lasting relationships that have come out of this festival, both creatively and personally. It is a vibrant, creative space and it is about
WRITTEN BY JUSTINE PARADIS
new talent and emerging filmmakers. Hard not to get inspired by that. N MAGAZINE: Can you talk about how
your parents have been committed to Nantucket and the festival over the years?
PHOTOGRAPHY BY KIT NOBLE
how tiny houses are becoming a big idea on nantucket
BEN STILLER: My parents have been
involved with the festival for as long as I have. They have both had several films that screened at the festival, including The Daytrippers in
N HOMENGARDEN
s the affordable housing crisis on Nantucket
decided to spend the off-season teaching herself basic
nears a tipping point, the dire need for rentals
carpentry to build a tiny house in a friend’s backyard.
has yielded an extreme alternative. Just out of sight,
Her house sits on top of a bright yellow trailer, so
in backyards and quiet sandy driveways, a few deter-
whenever she decides to relocate, she can hitch the
mined islanders have opted out of the dreaded seasonal
house on the back of her truck and tow it away.
rental shuffle, swapping overcrowded apartments for a
Inside, the space is just under seven feet wide
new generation of mobile homes. They’re called tiny
and eighteen feet long. Aside from the bathroom, it’s
houses, and on Nantucket, they’re shingled, environ-
a single room that combines kitchen, living area, and
mentally friendly, and made to move. There’s just one
sleeping loft. Every inch matters, so many features of
problem: They’re not exactly legal.
Megan’s design perform double duty. Her drop-down
Tiny houses typically fall somewhere between 80
table, for instance, functions as both work desk and
and 500 square feet, over 2,000 feet smaller than the
dining table. She’s also planning to have a couch with
average single-family home. Megan, who agreed to
a pull-out bed to accommodate guests. “It’s a quaint
speak with us under a fake name, is among the tiny house converts on
Nantucket cottage,” Megan says. Other tiny houses exist in the shadows on island.
Nantucket. She’s in her early thir-
They’re beautifully designed, outfitted with shingles,
ties, and a few years after moving
dormers, Dutch doors, and, in one case, a figurehead.
to the island, she
Not only are they consistent with Nantucket’s aesthetic, they’re also relatively cheap. Depending on labor, quality standards, and whether the materials are salvaged or bought new, Nantucket’s tiny house bud-
1996 and A Fish in a Bathtub in 1998. They’ve
gets can be less than a year’s worth of island rent. Oth-
both participated in numerous Staged Read-
ers can cost as much as $50,000. For those hoping to
ings, including one that I directed called Spec-
avoid debt and sidestep a mortgage in a post-recession
tacle: Part One of the Mark Rosen Chronicle.
world, tiny houses look pretty good.
For several years, my mom was the host of Late Night Storytelling, which is one of NFF’s most popular programs. And my dad loves collecting all the free T-shirts, which my mom and I love returning the next day to the wonderful and understanding festival workers who were
N MAGAZINE: How were those early
As I mentioned, I feel strongly about the
Film Festivals different than what we have
fact that the festival exists to celebrate writing
paid to comedy writers and the craft of screen writing in general?
today? What makes the Nantucket Film Festival
and storytelling. We’ve been fortunate enough
BEN STILLER: I saw the festival as an opportunity to gather a bunch
unique?
to show some really incredible films over the
N MAGAZINE: There’s been a couple
movies shot on Nantucket in recent years. Would you ever shoot a movie here, and if so, do any movie ideas come to mind that the is-
of great comedians, who could come to the island and talk about not just
BEN STILLER: In the early days, it was
years as well. I saw Richard Linklater’s Boyhood
land would lend itself to?
performing, but also writing their material, their processes, and their in-
run on good will and a few circus tickets. Now,
for the first time at last year’s Closing Night
BEN STILLER: Something about the
spirations. I love how this has become a way for folks to put a face to all
it’s evolved into a substantial machine run on
screening, and was really blown away.
Sunken Ship and the legendary “old salt” who
good will and still some circus tickets. We have
runs it, Phil Osley. Actually I am the old salt who
a real thing here now, and the history of the
used to work there in my teens. And the sto-
the type of commitment that goes into doing any sort of writing, especially
festival speaks for itself. It has become a part
ries I have about Phil would definitely make for a
comedy, where the idea is you shouldn’t ever be thinking about that.
66
of the culture of Nantucket Island, and a part
great movie. Probably not family fare, but a great
of the economy too. It has been really cool to
coming of age story for sure, with exciting scuba
see it grow.
diving scenes.
N magazine
the craft that goes into their work. Also it is always a different experience depending on who is there. But what is great is that people get a sense of
N magazine
N MAGAZINE: One of your biggest influences on the festival is the
Comedy Roundtable. Why do you think there needs to be greater attention
N magazine
N magazine
actually selling them.
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124
125
FOOD
FASHION
NDULGE
sweet&sour
candied lemon peels INGREDIENTS • 6 lemons
• 1 1/2 cups water for the sugar syrup boil
When Life Gives You Lemons
CANDY 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.
INSTRUCTIONS 1
Put a 3-quart non-reactive pot of water on high heat to boil.
8
Set the peels on the wire rack to dry and cool for about 15 minutes.
2
Place a wire rack over a cookie sheet or parchment paper.
9
Scrape away any pith that might be easier to remove now that the peels are tender.
10
Slice the peels lengthwise into 1/4-inch strips.
11
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.
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
7
Strain the peels and empty the pot of water.
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.
28
29
66
KNIT BIKINI & COCOON SWEATER ISOBEL & CLEO
NDEPTH
Beauty & the Beach
THE
SALT PHOTOGRAPHY BY KIT NOBLE
HOW THE NANTUCKET COMMUNITY KEPT ITS LAST COMMERCIAL FISHERMAN STAYING AFLOAT.
Blount’s net, thrashing in the stern ramp of his commercial dragger, the Ruthie B. Though they are the second largest fish in the world, basking sharks eat plankton, so they pose no threat to humans—at least when they’re still in the water. But this one, the size of a small bus, was now on Blount’s boat and big enough to injure him or worse as he worked to free it from his net. Blount, the captain of the last offshore commercial dragger out of Nantucket, was about sixty miles east of the island in the legendary fishing grounds of Georges Bank. As he attempted to cut the massive shark out of his net, Blount started to slip underneath it and got pinned. “I didn’t want to go under it,” he remembered. “The thing weighed 10,000 pounds!” Blount’s crew managed to grab him, and slowly pulled him out of the ramp and away from danger. Minutes later, they successfully freed the enormous fish, too. Two years after his run-in with the basking shark, Blount sat in the safety of the living room of his mid-island home on Vesper Lane on a chilly morning in March, recalling for me one of the countless stories from his decades spent plying the offshore waters of New England. Over the course of our conversation, Blount twice reminds me that his trade is “the most dangerous job in North America.” About once a year out on the water, he says, “there’s been a case when I should have lost my life.” Yet these days, it isn’t the inherent dangers of offshore fishing that have him worried. Blount is essentially trying to survive as a momand-pop venture in a consolidating industry that is in the throes of a painful collapse.
71
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70
N magazine
N magazine
“We’re a broken industry
N magazine
nantucket
The ten thousand-pound basking shark came out of the water headfirst into Bill
now,” he says. “And we just
FOGGYSHEET
OLDEST
don’t have any money.”
67
FOGGY SHEET
FEATURES
WRITTEN BY JASON GRAZIADEI
N magazine
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.
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
N magazine
N magazine
pith on the inside of the peel. 6
15 When peels are dry, toss them in
N magazine
MAKE
• 2 cups granulated white sugar plus 1 cup for sugaring peels in final step
FLAVORING OPTIONS • 1 tablespoon fresh herbs like rosemary or mint or edible dried lavender (or more or less, to taste). Leave the leaves on the stalks or place them in a tea strainer.
168
169 PHOTOGRAPHY BY BARBARA CLARKE
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