Ink Publications

By John Tolmie / Photos by Kate Tomie When first approached to cover this story, the initial impression was to be a fairly straight forward interview and a gleaning to learn a bit more about our locally grown oysters. Yet the storied history, the human interest and the sheer magnitude and complexity of how oysters make it from sea to the table, was a journey that could not be told in just a few pages.

by RONA MANN “It’s not rocket science, Doug Grabe begins, “it’s the business.” The “business” to which Grabe is referring is the hospitality business, which for the last decade has thoroughly consumed his life and that of his wife and business partner, Daneen. The Grabes own Little Pub, that delightful, comfortable, feels-like-home spot right on the Post Road in Old Saybrook.

Profile by John Tolmie The sea was calm as we motored south towards the Canyon. For years, the wonderment of what lay far off the coast of Connecticut had been calling me with increasing fervor. Weather, finances, and timing had, to this point, been a collective of hindrances that prevented me from experiencing the lore of true offshore fishing.

Growing up on a cul-de-sac in Fort Wayne, Indiana in the early 1980s, I had the distinction of being the only girl in a neighborhood bursting with little boys. Unless I wanted to play alone, I had to play what the boys wanted to play — football, basketball, kickball, and, of course, baseball. It turns out, a cul-de-sac is a great place for a game of baseball. The home plate, the pitcher’s mound, and second base were represented by specific cracks in the pavement.

Photos and profile by Caryn B. Davis With Covid-19 we have been witnessing the breakdown of many systems in our society from political to medical, to law enforcement and also with our food supply chains. When thousands of schools, restaurants, hotels, and stores across the country ceased operations, many farmers found themselves with no outlet for their crops and animals.

By John Tolmie with Photos by Kate Tolmie Bright blue midday skies painted with lazy clouds welcome us as we follow Jim Marco, in his wake, toward his beloved oyster grounds which lie at the mouth of the Mystic River. We follow behind in a hefty steel scow piloted by Jim’s second in command, Marc Harrell. A clinic on oyster bed maintenance was about to begin and my wife Kate and I have been invited to witness this old-time New England ritual first hand.

Photos and profile by Jim Lalumiere In 2017, Counter Weight Brewing Company opened in Hamden. The driving force behind Counter Weight is Matt Westfall. Matt had recently left New England Brewing Company after a 10-year stint, when he got an itch to do something different. Counter Weight is the balance Matt was looking for in life. Blending old world traits that he admires in German lagers with hop forward, aggressive ales and wild fermented beers is what Counter Weight is all about.

Profile by John Tolmie / Photos by Dave Gleeson Dave Gleeson spent his childhood fishing the southern New England shoreline with his father and running offshore aboard his uncle’s fishing boat. As far back as he could recall, Dave had been in love with Mother Ocean and had been intrigued by the mysteries hidden beneath her waves. “I read something about spearfishing when I was a kid.

by Rona Mann (wag.gle) def. to move with short quick movements from side to side When he was just a little boy, Steve Mornelli’s first pet was his cat, “Sam,” and like all little boys who are fortunate to have cats and dogs to share their world, he loved him unconditionally.

Profile by Ali Kaufman with Photos by Denis Semenyaka E ric Lichter is creative energy personified, you can’t help but feel the vibration he puts out as he shares what keeps his passions stoked and his spirit fortified. We sat down to speak in the place he calls his musical home since moving from Chester in 2015.