Beach Bar bartender Iggie Wilford has updated his St. John iPhone app that he first put on the iTunes store last fall, and the update includes…us.

Awesome.

It also includes a lot of new content, and online information like weather, a cool photo gallery and an events calendar.

It’s also now a buck-99. Less than you’d tip him for a couple of painkillers.

If you own it, update it. The update’s free.

If you don’t, get it. There are other St. John apps out there, but this one is developed by a guy you should support.

And it has us. Awesome.

There are certainly much bigger tragedies in the world every day, but losing that Gifft Hill fork was kind of sad.

Should it be rebuilt?

It will never be the original, but then again, this one wasn’t either. It was at least the second incarnation of the famous Fork in the Road.

One Gifft Hill resident suggests a construction lesson for kids. A work of art. Concrete, with glass and shells. A fork with bling.

If you’ve got any ideas, or if you’re already on the Rebuild the Fork cause, let us know!

If you see Capt. Chris Tronquet from World Class Anglers coming in late in the morning, follow him. Wherever he goes is probably where you should have lunch.

Here’s First Mate Adam with the morning’s catch: fresh Mahi, caught in the morning about a third of the way toward St. Croix. A fisherman never discloses exact location.

Chris gets up before dawn, spends a few hours on the water, comes back with his haul, sells it to the restaurants and is done working, with money in his pocket, by 1. Not a bad way to make a living.

This particular Mahi ended up on a plate in front of us less than an hour after the boat came in. A very excellent lunch indeed.

We’ll show you the chef making our lunch next.

Have you tried this stuff?

This box was $5.95, in the produce section at St. John Market.

We’ve seen if for years and finally got up the nerve to buy some and ask somebody to show us how to eat it.

You break off the crunchy outer shell, and inside is a gooey finger of fruit and seeds that tastes and chews a lot like the inside of a Fig Newton.

It’s kind of good!

Meet Pam and Tom, from Philadelphia, who have never had a Bushwhacker.

Until we encouraged them to. And why did we do that? Because Pam and Tom happened to be at the Beach Bar on a day when Boo, the best Bushwhacker maker on the island happened to be working.

“We visited St. John from a cruise ship one year, and came again when we were staying on St. Thomas, but this is our first year actually staying on St. John,” says Pam, who is staying in Klein Bay with her husband and another couple.

“This tastes a lot like a Mudslide,” she says.

“It is like a Mudslide,”says Boo. “But there’s four more liquors in there.”

Bam!

Nonprofit Mary’s Family offered its first tennis lessons for Special Education students from the Julius Sprauve School on Tuesday, thanks to a Community Foundation of the Virgin Islands mini-grant.

Caneel Bay tennis pro Eric Gessner was among Tuesday’s volunteers.

Why tennis?

“It crosses the midline of your brain, allowing the brain to communicate properly and is considered one of the most successful adaptive physical education activities for kids with neuro challenges, says Martha Toomey, who spearheaded the idea for weekly lessons, and who has worked with disability groups in the past.

“I started adaptive sports programs in Virginia where our kids were in a ski program, but there’s not a lot of snow on St. John.”

Wanna help out? They’re looking for volunteers to play, tennis balls, rackets and cold water for starters.

The new name on the old Larry’s Landing has raised a few eyebrows, but its owner says it has nothing to do with 420′s reference to pot.

Ryan Sharky also says the attention can’t hurt. All publicity is good publicity.

“Sharky” is a big Redsox fan and he says the name is a reference to Fenway Park: Fenway Park’s first game, played on 4/20/1912. And, it’s 420 feet to Center Field.

“It’s a reference to me being a long way from home,” says Sharky, who moved to St. John in 2007 and worked for several years at Larry’s Landing.

420 to Center (it’s full name) promises “stupid good bar food,” and sports on multiple TV screens.

Just like every bar and restaurant on St. john, Castaway’s Tavern was paying some hefty WAPA bills every month, so owner Dan Boudreau decided it was time to do something about it.

Dan replaced all the bar coolers with gigantic ice chests and turned his downstairs walk-in cooler into a storage room.

“They get iced down once a day and actually keep the beer colder,” says Dan.

The upstairs kitchen still needs full refrigeration, but eliminating refrigerators, coolers and the walk-in downstairs, along with some electrical upgrades and some added insulation, has cut Castaway’s WAPA bill … by a third.

That makes a big difference.

Zero Sushi is open Monday through Saturday for dinner, and here’s a sampler. The Caterpillar: Shrimp and BBQ eel wrapped with avocado.  $14.

Fresh daily…

Flies down, just like you do…only colder.

That’s a $200 piece of tuna…

The Katsura, with tuna, salmon (or King crab), Tobiko, Shisho, sprouts, rolled in cucumber with Ponzu. $16.

A sushi tutorial from Zero’s sushi chef, soon.

A cup and a half in an hour and a half.

That was Wednesday’s gusher, and it cost us a boat trip. We’re not happy about that. A rainy day is great for cisterns but not for visitors who only have seven days to soak up their vacation.

How do you substitute fun and sun for for a rainy day?  (Our substitution had boozy undertones.)

Jim Rattz and Kelli Thomas celebrated their one year anniversary as owners of High Tide Tuesday.

Jim and Kelli have been kicking around on St. John for years, and finally moved down from North Carolina full time five years ago after Jim sold his electronics packaging business to 3M.

What have they learned after one year as business owners on St. John?

“Patience!” says Jim.

Jim and Kelli are big community supporters, and don’t forget, bartender Holly makes the island’s best Rum Punch!

If you’re going to invest the calories in a Bushwhacker, we think we’ve found the ultimate indulgence that makes all those calories worth it.

The peanut butter bushwhacker.

“Most bartenders don’t like making peanut butter bushwhackers because the peanut butter clogs up the blender’s blades,” says Banana Deck’s Ron. “But I use a handful of unsalted peanuts instead and that works great.”

Ron also has a secret ingredient: Reece’s Peanut Butter Cups. Two per 16 ounce drink.

Ya. That’s right. Reece’s Peanut Butter Cups. That knocks it out of the ballpark. Seriously worth the waistline damage.

Speaking of Banana Deck, have you ever tried their Make Your Own Bloody Mary Bar? We’ll let waitress Brynne give you a Bloody Mary tutorial soon…