The Martha s Vineyard Times
Farm to shuck to Food Pantry
Oysters from Katama Bay available at Island Food Pantry and other food distribution programs.
Ryan Smith, left, of Signature Oysters says oyster farmers, hurt by the pandemic, have gotten a boost from a program that buys mature oysters, has them processed, then donates them to the Food Pantry.
Thousands of mature oysters that stood in the way of aquaculture farmers growing oyster seed have been purchased by the Massachusetts Aquaculture Association, brought to a processing plant off-Island, and are now in freezers at Island Food Pantry ready for distribution to the growing number of people using the pantry’s services.
Dance fans who have had to miss programs at The Yard in Chilmark because of the need to ferry to the island can experience some winter/spring programs presented virtually through the Martha’s Vineyard company.
After the Yard’s 2020 season had to be canceled, new executive director Chloe Jones has set up a program to continue dance creation, performance and education this year “with a COVID-19 perspective.” There are several winter and spring events on tap for various ages and, behind the scenes, there will be residencies on and off the island to support new work.
Programs are ticketed on a pay-what-you-can basis.
The Martha s Vineyard Times
IGI prepares for upcoming growing season
Food Pantry in the works at P.A. Club; Thimble Farm prepares to maximize food production and minimize impact on soil.
Lynne Whiting, board president, and Tim Connelly, field manager, clean harvested butternut squash.
Island Grown to Go frozen soup.
The IGI Mobile Market delivers fresh produce directly to Islanders.
As the growing season approaches, Island Grown Initiative (IGI) is working on a number of projects to maximize production and access to fresh, healthy foods for the Vineyard. Laura Seguin, the development and communications coordinator for IGI, told The Times that now that IGI has merged with the Island Food Pantry and is moving the pantry location to the Portuguese-American Club in Oak Bluffs, food professionals at Thimble Farm are planning on ways to fill that space with locally grown produce.
The Martha s Vineyard Times
Home cooking without the hassle
Meals are made easy by Island Rose Cooking.
Tyler Poole and Brandee Kitzmiller of Island Rose Cooking offer virtual cooking classes. Courtesy Island Rose Cooking
Tyler Poole is rolling out the dough for his next culinary creation. Courtesy Island Rose Cooking
Shop local to create a dish of homemade Lamb Dan Dan noodles. Courtesy Island Rose Cooking
Discover your favorite when making both New England and Manhattan Clam Chowder. Courtesy Island Rose Cooking
It was December 2019 when Chef Tyler Poole and garden and agriculture educator Brandee Kitzmiller came up with an idea worth pursuing: cooking classes, delivered straight to your door. The duo planned to visit clients’ homes, bringing all the necessary knowledge, guidance, and supplies needed to make meals happen.
The Martha s Vineyard Times
Cooking with Chef Kevin Crowell
Chef Kevin Crowell is the host of Zoom cooking classes through the West Tisbury library. Brooke Crocker
Hungry for a new recipe? Beginning Wednesday, Feb. 10, at 5:30 pm, the West Tisbury library presents “Cooking Local with Kevin Crowell,” a weekly Zoom cooking series for teens and adults with Chef Kevin Crowell. In a press release from the library, they thank Slough Farm for the use of their kitchen space for the virtual classes.
All ingredients will be supplied by the library and available for curbside pick up the week of each class. Sign up by emailing lhearn@clamsnet.org. Class is limited to 10 signups. One sign up per household, but each meal will feed four people. There will be a separate signup for each class date, so specify what date or dates you would like to attend. This event is free and open to the public. The recipe to prepare on Feb. 10 will be Beef Bolognese with fettuccine and Buttern