Martha's Vineyard

Author Jessica Harris is known for her writings about the food traditions of the African diasporia, so it may be surprising that her latest book, Martha’s Vineyard Table, focuses on the food history of this traditionally elite and seemingly homogenized vacation paradise off the coast of Massachusetts. Unknown to many, Martha's Vineyard has a rich history of African American culture, which has heavily influenced the development of the island's favorite foods. From Jamaican (Red Pea Soup with Spinners, made with kidney beans and dumplings) to Southern African-American (Corn Fritters), Jessica highlights island classics with multicultural touches. She also spotlights the African American community itself, from the neighborhoods and beaches that helped shape Martha's Vineyard.

Summer Southern Succotash

Marvino's Lobster Grits

Suesan's Corn Bread-Collard Green Pie

^oF. Prepare the corn bread batter as directed and reserve. Put 4 tablespoons of the butter in a 9-by-12-inch baking pan and place in the oven. When the butter has melted, remove the pan from the oven and reserve.

Home-Style Corn Bread Batter

Music Break -- Fiendish Fifth - Shawn Lee's Ping Pong Orchestra