Showcasing the interconnected world of Nantucket’s hyperlocal food ecosystem—and the deeply collaborative work of feeding a small island community.

Thirty miles off the coast of Massachusetts, the rustic yet refined island of Nantucket has long been an idyllic summer destination. Created in collaboration with Sustainable Nantucket, this cookbook offers an intimate portrait of how food is locally grown, sustainably harvested, and deliciously cooked. 

Twenty-three local chefs share more than seventy recipes inspired by the island’s farms and surrounding waters, alongside vignettes profiling the people behind the food—farmers tending sandy soil, fishermen hauling their daily catch, and artisans preserving New England foodways.  
Structured across the seasons, the book is a tour through the verdant greens of a late spring, the bountiful harvest of peak summer, and the rich flavors that emerge in autumn. 

Rooted in sustainability and seasonality, this book reframes summer life on Nantucket through a contemporary, conscientious lens. It will appeal to environmentally minded travelers, home cooks, and longtime lovers of coastal New England alike—anyone drawn to thoughtful food, sense of place, and the stories that connect them.

About The Author

Shannon Ross lives on Nantucket year-round. Originally from the Rocky Mountains, she was first introduced to life on an island while working on a farm on North Haven, Maine, and has been lucky enough to find herself on small islands with incredible farms and community ever since. Hope Allison is a documentary photographer from Woods Hole. The NantucketGrown™ Brand is a program of Sustainable Nantucket that supports the critical link between island chefs and specialty food stores with island farmers.