SEAWEED

Seaweed
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:

Edible Communities | Cape Cod online | WGBH

Marine Biological Laboratory

video on Gracilaria culture | a manual on Gradilaria culture



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