Publication: Cape Cod Life

How a famous Cape Cod road race lead to a lifelong friendship Did you ever imagine when you were growing…

Our Creative Director, Jennifer Dow, recently celebrated her 100th issue with the Cape Cod LIFE April 2018 publication. Jen is…

 “Food is my way of expressing myself on the plate, of telling my story, and I put my heart…

Serene views, cherished traditions This is the third installment of a new series exploring the vibrant harbors across Cape Cod…

Find out where you can celebrate the holiday across the region Although the Fourth falls mid-week this year, don’t expect…

  The 1918 German submarine attack off the coast of Cape Cod marks the sole attack on U.S. soil during…

  Tried & True and Something New One of the best things about Cape Cod summers is the way the…

There’s nothing like the feel of a book in your hands—the smell of the pages, especially if it’s an old…

  Visitors come to Cape Cod for a variety of reasons—some are here for beauty of the landscape, some for…

There is perhaps no other food that is more synonymous with summer than ice cream, and when it comes to…

Owner: David Silva • Mixologist: Mark Sybe “With each bottle of Elyx sold, it provides a week’s worth of fresh…

Owner: Michael Gustafson • Mixologist: Anthony Mendoza “I love that every day is different. You just don’t know what will…

  Sculptor David Lewis finds redemption in art Like many histories of families on Cape Cod, Osterville sculptor David Lewis’…

Cape & Islands restaurants still going strong decades later The very first issue of Cape Cod LIFE rolled off the…

Waterview restaurants on the Cape & Islands Soprano’s Casino by the Sea A Cape Cod landmark has a new restaurant…

A unique island fabric is the hallmark of SeaCoast Bags’ beach-inspired accessories It all started with a trip to the…

Chef: George Brown “We thrive on friendly service, local products and an all-around great experience.” -Barbara Komenda It’s hard not to…

“I like the craftmanship of cooking. We make our own mozzarella. We grind our own sausage, proof our own breads…