N

THE LOCAL MAGAZINE READ WORLDWIDE

Rates & Schedule

MEDIA KITNantucket Magazine

2016

2016 N Magazine MEDIA KIT

NANTUCKET MAGAZINE · 508.228.1515 · n-magazine.com

N Magazine is Nantucket’s leading lifestyle publication. This award-winning magazine is known throughout the island for its compelling content, stunning photography and exquisite printing. For this reason, N Magazine literally flies off the shelf and becomes a collectible in the homes of Nantucket’s summer and year-round residents.

Because of N Magazine’s quality and size, it has exceptional retention value and a shelf life longer than any other publication on Nantucket. This makes N the most effective advertising vehicle on the island as ads may be seen repeatedly for months or more.

Simply put, from an advertising perspective, N Magazine delivers.

INTRODUCTION

52% female

48% male

$2.9 million average Nantucket home value

$3 million average investment portfolio

$7.5 million average total real estate value

$968,000 average annual income DATA COMPILED BY MENDELSOHN MEDIA RESEARCH, INC

READER RESEARCH HIGHLIGHTS

CIRCULATION: 50,000

Our readers and their households spend the following

amounts in a 12-month period:

$26,370,000 - Wine, Spirits and Liquor

$28,470,000 - Electronics & Photo Equipment

$25,623,000 - Jewelry & Watches

$65,781,000 - Apparel, Men, Women and Children

$52,020,000 - Fine Art & Antiques

$101,088,000 - Home Furnishings

Nine out of ten readers own their primary residence,

and three out of four (75%) own additional real estate.

49% of our readers own a boat.

72% of our readers are club members.

Readers spend an average of 42 minutes reading

an issue and passed along readership in excess

of 50,000 per issue. Retention time of N Magazine

is in excess of 5 months per issue.

WHO’S READING NANTUCKET MAGAZINE

“We’ve worked with N Magazine for nearly

ten years and I can’t say enough wonderful

things about our experience.

When I look at our annual marketing budget

nationwide, our placement in N is the most effective

media buy we make without question.”

— Lindsey Worster, Vice President, Brand Communications of Vineyard Vines

“As far as I’m concerned, N Magazine

is the most effective advertising available targeting

the high-end of the Nantucket summer

residents and vacationers.”

— Gary Winn Maury People Sotheby’s

N Magazine’s NBLAST e-newsletter reaches an affluent and sophisticated demographic of tastemakers - residents of Nantucket, the greater New England area and beyond. The NBLAST is sent out weekly from April through December, delivering specially curated and crafted content not found in N Magazine’s print issues, while also directing thousands of readers to our virtual magazine, social media, and newly re-designed website www.N-Magazine.com.

Contact WebEditor@N-Magazine.com for rates and more details.

N MAGAZINE ONLINE

2016 N Magazine MEDIA KIT

NANTUCKET MAGAZINE · 508.228.1515 · n-magazine.com

1 MAY - WINE FESTIVAL DAFFODIL WEEKEND

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3 JULY - HOME & GARDEN JULY 4TH WEEKEND

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May 2015 The Local M

agazine Read

World

wid

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agazine

Nantucket Magazine May 2015

CAITLIN MARCOUX

The Inspiring

The Unsung Heroics of theCOMMUNITY FOUNDATIONNANTUCKET WINE FESTIVALTasting Notes

Embarking on

MEghANTRAINoR

Musical Sensation

N

A WhALER’S VOYAgE

Nantucket Magazine June 2015

N

TheaTre WorkshopSeason Preview

african advenTure

Abroad on an

Bill BlounT & the Ruthie B

ensTiller

The 20th Anniversary of theNantucket Film Festival&

ishmael BeahThe Nantucket Book Festival’s

June 2015 The Local Magazine R

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orldw

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antucket Magazine

2016 N Magazine MEDIA KIT

NANTUCKET MAGAZINE · 508.228.1515 · n-magazine.com

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“N Magazine has been the single most effective

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immediate results than magazines ten times its size.”— Steve Kitchin, Partner, GKFO

2016 N Magazine MEDIA KIT

NANTUCKET MAGAZINE · 508.228.1515 · n-magazine.com

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FASHION

To see actual magazine go to: n-magazine.com

FOOD

CONTENTS

INTERVIEWS

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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 expres-

sion, 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

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 Nantuck-

et and the festival over the years?

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

1996 and A Fish in a Bathtub in 1998. They’ve

both participated in numerous Staged Read-

ings, including one that I directed called Spec-

tacle: Part One of the Mark Rosen Chronicle.

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 col-

lecting all the free T-shirts, which my mom and

I love returning the next day to the wonderful

and understanding festival workers who were

actually selling them.

N MAGAZINE: One of your biggest influences on the festival is the

Comedy Roundtable. Why do you think there needs to be greater attention

paid to comedy writers and the craft of screen writing in general?

BEN STILLER: I saw the festival as an opportunity to gather a bunch

of great comedians, who could come to the island and talk about not just

performing, but also writing their material, their processes, and their in-

spirations. I love how this has become a way for folks to put a face to all

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

the type of commitment that goes into doing any sort of writing, especially

comedy, where the idea is you shouldn’t ever be thinking about that.

N MAGAZINE: How were those early

Film Festivals different than what we have

today? What makes the Nantucket Film Festival

unique?

BEN STILLER: In the early days, it was

run on good will and a few circus tickets. Now,

it’s evolved into a substantial machine run on

good will and still some circus tickets. We have

a real thing here now, and the history of the

festival speaks for itself. It has become a part

of the culture of Nantucket Island, and a part

of the economy too. It has been really cool to

see it grow.

As I mentioned, I feel strongly about the

fact that the festival exists to celebrate writing

and storytelling. We’ve been fortunate enough

to show some really incredible films over the

years as well. I saw Richard Linklater’s Boyhood

for the first time at last year’s Closing Night

screening, and was really blown away.

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-

land would lend itself to?

BEN STILLER: Something about the

Sunken Ship and the legendary “old salt” who

runs it, Phil Osley. Actually I am the old salt who

used to work there in my teens. And the sto-

ries I have about Phil would definitely make for a

great movie. Probably not family fare, but a great

coming of age story for sure, with exciting scuba

diving scenes.

DESIGN

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KNIT BIKINI & COCOON SWEATER

ISOBEL & CLEO

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livingsmall

WRITTEN BY JUSTINE PARADIS PHOTOGRAPHY BY KIT NOBLE

how tiny houses are becoming a big idea

on nantucket

HOMENGARDENN

s the affordable housing crisis on Nantucket

nears a tipping point, the dire need for rentals

has yielded an extreme alternative. Just out of sight,

in backyards and quiet sandy driveways, a few deter-

mined islanders have opted out of the dreaded seasonal

rental shuffle, swapping overcrowded apartments for a

new generation of mobile homes. They’re called tiny

houses, and on Nantucket, they’re shingled, environ-

mentally friendly, and made to move. There’s just one

problem: They’re not exactly legal.

Tiny houses typically fall somewhere between 80

and 500 square feet, over 2,000 feet smaller than the

average single-family home. Megan, who agreed to

speak with us under a fake name, is

among the tiny house converts on

Nantucket. She’s in her early thir-

ties, and a few years after moving

to the island, she

decided to spend the off-season teaching herself basic

carpentry to build a tiny house in a friend’s backyard.

Her house sits on top of a bright yellow trailer, so

whenever she decides to relocate, she can hitch the

house on the back of her truck and tow it away.

Inside, the space is just under seven feet wide

and eighteen feet long. Aside from the bathroom, it’s

a single room that combines kitchen, living area, and

sleeping loft. Every inch matters, so many features of

Megan’s design perform double duty. Her drop-down

table, for instance, functions as both work desk and

dining table. She’s also planning to have a couch with

a pull-out bed to accommodate guests. “It’s a quaint

Nantucket cottage,” Megan says.

Other tiny houses exist in the shadows on island.

They’re beautifully designed, outfitted with shingles,

dormers, Dutch doors, and, in one case, a figurehead.

Not only are they consistent with Nantucket’s aes-

thetic, they’re also relatively cheap. Depending on

labor, quality standards, and whether the materials are

salvaged or bought new, Nantucket’s tiny house bud-

gets can be less than a year’s worth of island rent. Oth-

ers can cost as much as $50,000. For those hoping to

avoid debt and sidestep a mortgage in a post-recession

world, tiny houses look pretty good.

FEATURES FOGGY SHEET

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nantucket

PHOTOGRAPHY BY BARBARA CLARKE

Beauty & the Beach

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CANDYMAKE When Life Gives You Lemons

INGREDIENTS

When peels are dry, toss them in a bowl with the remaining cup of sugar and stir them around until they are fully coated. Set sugar aside.

To completely dry out the lemon 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.

The next morning, remove the peels from the oven. If they need more sugaring, toss them in the sugar again.

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.

candied lemon peelssweet& sour

Put a 3-quart non-reactive pot of water on high heat to boil.

Place a wire rack over a cookie sheet or parchment paper.

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.

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 pos-sible. Cutting the ends of the fruit off might make it easier for you to remove the peel.

Using a spoon, scrape away excess pith on the inside of the peel.

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.

Strain the peels and empty the pot of water.

Set the peels on the wire rack to dry and cool for about 15 minutes.

Scrape away any pith that might be easier to remove now that the peels are tender.

Slice the peels lengthwise into 1/4-inch strips.

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.

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.

Add the peels and boil for about 15 minutes. The sugar mixture will thicken into syrup and the peels will become soft and translucent.

Remove peels from the syrup using a slotted spoon, tongs, or chop-sticks and transfer them to the wire rack to dry for a half an hour.

1

INSTRUCTIONS

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.

•1 1/2 cups water for the sugar syrup boil

•6 lemons•

PERFECT FOR YOUR DAFFODIL FESTIVAL PICNIC, THESE TANTALIZINGLY SWEET AND SOUR CANDIED LEMON PEELS CAN BE EATEN AS STAND-

ALONE CANDIES, USED AS GARNISHES, DICED TO MAKE TOPPINGS FOR BAKED GOODS OR SOME ADDED FLAIR FOR YOUR COCKTAIL.

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DULGEN

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DEPTHN

OLDESTSALT

The ten thousand-pound basking shark came out of the water headfirst into Bill

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 Nan-

tucket, 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 re-

membered. “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 wa-

ter, 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 mom-

and-pop venture in a consoli-

dating industry that is in the

throes of a painful collapse.

“We’re a broken industry

now,” he says. “And we just

don’t have any money.”

THE

HOW THE NANTUCKET COMMUNITY KEPT ITS LAST COMMERCIAL FISHERMAN STAYING AFLOAT.

WRITTEN BY JASON GRAZIADEI PHOTOGRAPHY BY KIT NOBLE