the New/Old Vegetable
- Thanks to all who attended
our evening dedicated to Seaweed, making it a great success!
- The Beach Plum Inn
was a lovely venue and the staff accommodated us perfectly.
- Many thanks to Bob & Sarah Nixon for their generous donation of the restaurant.
Our dinner of seaweed delights was prepared by Jan Buhrman and Aaron Oster of Kitchen Porch.
Martha’s Vineyard Shellfish Group who co-sponsored this event generously provided the oysters, littlenecks and a variety of seaweed. Scott Lindell and Emma Green-Beach of the Marine Biological Lab in Woods Hole donated cultured Gracilaria.
Speaker Paul Dobbins of Ocean Approved Cultured Seaweeds shared his experience and helped us explore the nutritional and environmental goodness of seaweed. And he donated 24lbs of Ocean Approved seaweed to boot!
Thanks to our chefs and Seaweed donators.
tickets $15 Slow Food members | $20 non-members
*this event was sold out – Thanks everyone*
for a recap on the evening’s activities, read the The Local Feast
and the Martha’s Vineyard Times article
for a recent view on Seaweed cultivation, go to NPR’s broadcast
to learn more about sea vegetables and nitrogen removal from our ponds, go to: