a farm.field.sea. life
Our lifestyle series 'a farm.field.sea. life' features the stories of aspirational Island folks, from different generations and walks of life. Playing on the mystery, envy, and excitement of living an unconventional life, we tuck in for a brief moment to catch a glimpse of a day in the life of some of the coolest people we know. Thanks for checking in.
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Emma Green-Beach
Executive Director, Martha's Vineyard Shellfish Group |
Why did you choose your career path?
Nature and ecosystems in balance have always inspired me, so it just makes sense that I end up here. My most treasured childhood memories are of fishing and shellfishing with my family, and the feasts that followed. I grew up in Oak Bluffs; on Sengekontacket, Edgartown Great Pond and Wasque; and as soon as I began a summer job at the Martha’s Vineyard Shellfish Group in 2006, I knew th at MVSG would be my instrument to help preserve the way of life that raised me.
What does a normal day look like for you?
From May through September, a normal day starts at 830am, in one of our three hatchery buildings. I usually work at the Hughes Hatchery in Oak Bluffs, where we grow quahogs, oysters and scallops at different points throughout the summer. When its quahog time at HH, there are about 5 million tiny clams to rinse every day, and sieve once a week. Sieving is basically separating them by size so the smallest ones aren’t crowded by the bigger ones. Size separation is sort of rule #1 to good husbandry of anything. After hatchery work, I am either working on a report, a proposal, or one of our habitat projects like shell recycling, eelgrass propagation, or oyster restoration. Every day is a little different.
What excites you most about what you do?
On a daily basis, the coolest thing is watching the tiny shellfish grow from microscopic plankton to miniature versions of the adult shellfish we love. Most people who like hatchery work enjoy gardening – there’s a strong nurturing aspect to it. There are so many other joys, like watching families go clamming together, or seeing scallopers hauling their drags, that make me and my colleagues so proud to do the work we do.
What’s cooking in your kitchen?
This winter we ate a lot of baked oysters. My husband (who does most of the cooking) shucks them, then covers the raw oyster in spinach, bacon and asiago cheese. They go in the oven or under the boiler for just long enough for them to start bubbling. You have to be patient because they are like oyster lava under the spinach and cheese! The juices that collect on the pan are worth soaking up with crusty bread.
How can people/ businesses get involved in what you do?
The most important things people can do to support the Shellfish Group are:
1.Eat more local shellfish. Harvest them yourself (with a permit of course). Buy them to bring home. Eat them at restaurants, especially those that participate in our Shell Recovery Partnership. They are good for you and for the environment.
2.Protect the health of the ponds. Know your watershed address. Use copper-free bottom paint on your boat. Reduce your use of fertilizers. Dispose of and use chemicals, herbicides, and pool disinfectants responsibly. Grab or download a copy of the Island Blue
Check out this great resource - The Island Blue Pages for more information.
Visit Emma>>
>>Web
>>Instagram
Nature and ecosystems in balance have always inspired me, so it just makes sense that I end up here. My most treasured childhood memories are of fishing and shellfishing with my family, and the feasts that followed. I grew up in Oak Bluffs; on Sengekontacket, Edgartown Great Pond and Wasque; and as soon as I began a summer job at the Martha’s Vineyard Shellfish Group in 2006, I knew th at MVSG would be my instrument to help preserve the way of life that raised me.
What does a normal day look like for you?
From May through September, a normal day starts at 830am, in one of our three hatchery buildings. I usually work at the Hughes Hatchery in Oak Bluffs, where we grow quahogs, oysters and scallops at different points throughout the summer. When its quahog time at HH, there are about 5 million tiny clams to rinse every day, and sieve once a week. Sieving is basically separating them by size so the smallest ones aren’t crowded by the bigger ones. Size separation is sort of rule #1 to good husbandry of anything. After hatchery work, I am either working on a report, a proposal, or one of our habitat projects like shell recycling, eelgrass propagation, or oyster restoration. Every day is a little different.
What excites you most about what you do?
On a daily basis, the coolest thing is watching the tiny shellfish grow from microscopic plankton to miniature versions of the adult shellfish we love. Most people who like hatchery work enjoy gardening – there’s a strong nurturing aspect to it. There are so many other joys, like watching families go clamming together, or seeing scallopers hauling their drags, that make me and my colleagues so proud to do the work we do.
What’s cooking in your kitchen?
This winter we ate a lot of baked oysters. My husband (who does most of the cooking) shucks them, then covers the raw oyster in spinach, bacon and asiago cheese. They go in the oven or under the boiler for just long enough for them to start bubbling. You have to be patient because they are like oyster lava under the spinach and cheese! The juices that collect on the pan are worth soaking up with crusty bread.
How can people/ businesses get involved in what you do?
The most important things people can do to support the Shellfish Group are:
1.Eat more local shellfish. Harvest them yourself (with a permit of course). Buy them to bring home. Eat them at restaurants, especially those that participate in our Shell Recovery Partnership. They are good for you and for the environment.
2.Protect the health of the ponds. Know your watershed address. Use copper-free bottom paint on your boat. Reduce your use of fertilizers. Dispose of and use chemicals, herbicides, and pool disinfectants responsibly. Grab or download a copy of the Island Blue
Check out this great resource - The Island Blue Pages for more information.
Visit Emma>>
>>Web
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Founder and Farmer of Fork to Pork, Martha's Vineyard |
What was your inspiration for the name Fork to Pork?
It came from the idea that we take the leftover food scraps from people's plates and giving them to the pig. I really wanted a name that would be both catchy and easy to remember!
What’s a normal day like for you?
A normal day consists of me doing pickups all around the island. I usually group towns together so that I am not going back to the same town multiple times a day! I start with Oak Bluffs and Vineyard Haven in the morning and then go to Edgartown and West Tisbury at night. This sometimes varies depending on what kind of restaurant I am picking up from. Some are only open till two and some don’t close till 8 or 9 at night. When I am not picking up food though, I am usually working on creating more relationships with restaurants or other projects I have going on.
What was your inspiration behind the whole idea?
I studied Sustainable Agriculture and Food Production in college and always knew I wanted a farm of my own. I wanted to find a way to help reduce food waste and needed to find the right way to do it. The best animal to help with this was one that wasn’t very picky, and that happened to be pigs. I started off at a farm in Connecticut where I was not only taking care of my 30 pigs but also 60 pigs that belonged to the people I was leasing the land from. I was able to take food waste from these restaurants, and then feed my pigs which would one day feed those restaurant’s customers.
How much do you collect regularly?
I would say we collect anywhere between 150-200 gallons a day.
How many places are you currently collecting from?
Currently, I am collecting from about 40 different places around the vineyard. Just to name a few I collect from Back Door Donuts, Scottish Bakehouse, Jimmy Sea’s, 7a Foods, and many more!
How many pigs do you currently have?
I have 30 pigs! They are all some older pigs and some younger. The youngest one I have at the moment is about 3-4 months.
What are your three favorite things about Martha’s Vineyard?
One of my favorite things is a strong agricultural community. Everyone is willing to help; the trailer you see over there was lent to me from another one of the farmers here. Another is just the natural beauty of the island; the beaches are all so beautiful. I like the lack of commercialized stores, the speed limit, and how people are willing to try new things.
What are your plans for the future?
The plan for the future is to be able to take some time off during the winter months. When I pick back up though I would like to try to get up to 50 pigs, and have over 50 restaurants or establishments I pick up from. I would like to stay small for the first year and then grow over time.
Visit Jo>>
>>Web
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Owner of Lucy Vincent Apperal, Martha's Vineyard |
How did you come up with the name ‘Lucy’ for your apparel line? I honestly cannot take any credit for the name Lucy, other than it being my favorite local beach. However, graphically and visually the name ‘Lucy’ looked great when I was drawing out different designs and eventually making my first screen. I was at a friend’s house, where she was teaching me the screen printing process, step by step. I quickly threw together a design and simple drawing of the remains of the Lucy Vincent Beach cliff, and there you have it.
Each t-shirt is one of a kind, and hand screen printed, and some are now dip dyed which has been a fun new design element.
I also didn’t want to be another person with a t-shirt company. I wanted this name and brand to have a purpose. I’m currently researching different organizations that help clean up our oceans and beaches around the world, so a portion of the t-shirts proceeds will go towards these organizations.
What has inspired you?
I would have to say - all of my ladies here! They are all creators, business owners, and otherwise doing what they absolutely love most. We are currently in a time right now where we need to stand together and push each other even further. Aside from this, I am constantly reading articles on CEO’s, editors, photographers, and people who have started their own small businesses.
What are the three best things about Martha’s Vineyard?
Martha’s vineyard is a place that I call home. And this will be the 11th year, of me living here on my own. I don’t think I can pin point three best things about this island, but here are a few: after living in some major cities over the years, I totally took for granted the fresh, clean air that we have here. As well as the beaches. I love being slightly sunburned, with my skin feeling salty. Another great thing we have here is the community. There are always people willing to help and support you. Like I have said before, I wouldn’t be anywhere without the amazing group of friends I have that all make this place so special and unique. We leave each other for a few months during the winter, and after our travels, we pick up right where we left off. Oh, and did I forget to say dancing?
What's your best down-time on Island recommendation? Grab a towel, a book, swim, and go on a long walk in Aquinnah or anywhere up island. It’s the best escape.
What's on your to-do list today? Going into summer craziness, I am mostly planning for what is ahead. Each morning, I’m either spending time in a garden, or in my studio to catch up on my own work. That work may either be, editing photos, planning a new project, painting, writing, or planning new events. At night, I’m screen printing for a new found business which is going into its second year! The list goes on. And… my personal website always seems to be the never ending project.
Visit Chandler>>
>> Web
>> Instagram
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Chef, Martha's Vineyard + Oaxaca, MX |
What's on your to-do list today?
Answering emails, more Pop-up planning with Nevette for Makers Table, yoga, lunch with my aunt, dinner with friends.
What are the three best things about Martha’s Vineyard?
There are so many simple, amazing things that I miss about the Island when I am in Mexico (I spend part of the year in Oaxaca). The endless gorgeous seafood fresh from the out of ocean right around me. Those foggy, velvety Martha's Vineyard nights. And the air, breathing in the air. It's sweet and salty and fresh and clean. Some of the best air in the world!
What are you on the lookout for when you go to farmers/seafood markets?
I look for the freshest, but also unique and colorful! Today, I am loving edible flowers like borage.
Describe the best dinner party you have ever been to.
Oh boy, that's such a hard one. Well, the other night I went to one with my best girlfriends. We drank wine and ate great food, and it was cathartic and lovely because we never get to see each other. But I think the best ones were these parties that family friends would throw up in a hill town in Western MA. Actually it was a Guy Fox day party, and they just threw it down. There was bountiful food, fireworks, a bonfire that a Guy Fox effigy was burned in, incredible music, laughter everywhere, celebration and friends. It was so magical. I think back on it, and those parties inspired me to want to throw kick-ass parties of my own.
What’s inspiring to you these days?
Right now I am all about texture and color. Finding texture in unexpected places and turning into a surprising dish. The other day, I found this log with lichen growing all over it. The texture of it was so cool. I immediately was like, how can I make this a dish?! And color is essential for me, I love utilizing the color element to pull a meal together. I have this salad that I do; it's a red salad, I usually only make it in August because that's when all the red stuff comes in off the farms. But it's all things red, or hues of red. Purple kale, tomatoes, plums, watermelon radish, amaranth, etc. I love the way it looks.
What meal do you crave the most?
Tacos! Always.
What’s your method of telling if…(tomato, meat) is ripe/cooked/ready/?
I gently give those babies a little squeeze. If there is a yield, they're ready, but don't squeeze too hard! You'll smash your tomato!
If you could eat one thing that is locally produced forever, what would it be?
OYSTERS!
What’s your soul/ feel-good food?
My dad would make this dish growing up - a spicy stewed ratatouille, with peppers, eggplant, zucchini, onions, and tomatoes, spiced with cumin and chili. We would serve it over cheesy, creamy polenta and garnish it with parsley and kalamata olives. I crave that dish, and always ask for it when I go home to visit; it is life-giving.
What trends have you noticed in the MV dining scene? Unique animals/crops/dishes emerging out of this area?
The oyster farming has really boomed, beneficial both economically and for its amazing ability to filer water (up to 50 gallons per day!). I would love to see more use of sustainable fishing practices and more of a focus on things like whelk and mussels. Also, we have a couple of people here that grow incredible mushrooms, and it would be great to see people using more in their daily diets.
What ingredient could you never live without?
Onions!
Spring's recipe for Blood Orange Fluke Ceviche with Spring Vegetables
Visit Spring >>>
>> Web
>> Makers Table
>> Instagram
Answering emails, more Pop-up planning with Nevette for Makers Table, yoga, lunch with my aunt, dinner with friends.
What are the three best things about Martha’s Vineyard?
There are so many simple, amazing things that I miss about the Island when I am in Mexico (I spend part of the year in Oaxaca). The endless gorgeous seafood fresh from the out of ocean right around me. Those foggy, velvety Martha's Vineyard nights. And the air, breathing in the air. It's sweet and salty and fresh and clean. Some of the best air in the world!
What are you on the lookout for when you go to farmers/seafood markets?
I look for the freshest, but also unique and colorful! Today, I am loving edible flowers like borage.
Describe the best dinner party you have ever been to.
Oh boy, that's such a hard one. Well, the other night I went to one with my best girlfriends. We drank wine and ate great food, and it was cathartic and lovely because we never get to see each other. But I think the best ones were these parties that family friends would throw up in a hill town in Western MA. Actually it was a Guy Fox day party, and they just threw it down. There was bountiful food, fireworks, a bonfire that a Guy Fox effigy was burned in, incredible music, laughter everywhere, celebration and friends. It was so magical. I think back on it, and those parties inspired me to want to throw kick-ass parties of my own.
What’s inspiring to you these days?
Right now I am all about texture and color. Finding texture in unexpected places and turning into a surprising dish. The other day, I found this log with lichen growing all over it. The texture of it was so cool. I immediately was like, how can I make this a dish?! And color is essential for me, I love utilizing the color element to pull a meal together. I have this salad that I do; it's a red salad, I usually only make it in August because that's when all the red stuff comes in off the farms. But it's all things red, or hues of red. Purple kale, tomatoes, plums, watermelon radish, amaranth, etc. I love the way it looks.
What meal do you crave the most?
Tacos! Always.
What’s your method of telling if…(tomato, meat) is ripe/cooked/ready/?
I gently give those babies a little squeeze. If there is a yield, they're ready, but don't squeeze too hard! You'll smash your tomato!
If you could eat one thing that is locally produced forever, what would it be?
OYSTERS!
What’s your soul/ feel-good food?
My dad would make this dish growing up - a spicy stewed ratatouille, with peppers, eggplant, zucchini, onions, and tomatoes, spiced with cumin and chili. We would serve it over cheesy, creamy polenta and garnish it with parsley and kalamata olives. I crave that dish, and always ask for it when I go home to visit; it is life-giving.
What trends have you noticed in the MV dining scene? Unique animals/crops/dishes emerging out of this area?
The oyster farming has really boomed, beneficial both economically and for its amazing ability to filer water (up to 50 gallons per day!). I would love to see more use of sustainable fishing practices and more of a focus on things like whelk and mussels. Also, we have a couple of people here that grow incredible mushrooms, and it would be great to see people using more in their daily diets.
What ingredient could you never live without?
Onions!
Spring's recipe for Blood Orange Fluke Ceviche with Spring Vegetables
Visit Spring >>>
>> Web
>> Makers Table
How would you describe what you do for a living?
I think the best word would be - curator. Owning my own business I have so many roles…a merchandiser, a salesperson, therapist, a cleaning lady, a bookkeeper, and the list goes on!
What are your three favorite things about Martha's Vineyard?
I am inspired to be part of a community filled by Independent retailers & small businesses. I love the feeling of the ocean all around us and the starry night sky, and…the zucchini bread from Morning Glory Farm!
Describe the best dinner party you have ever been to.
I have a huge family that loves to ‘gather.’ But I’d have to say that the BEST party to date was my grandfathers’ 104th (!!!) birthday dinner last month. It’s hard to beat an event that monumental! We sat at a long table with generations of his 'kids,' telling stories, laughing and honoring a tremendous man. He sat at the head of the table, holding court, drinking dewars and enjoying a full plate of steak, green beans and mashed potatoes…followed by a double scoop of ice cream.
Do you have a favorite summer Island event?
Lucky for me my favorite island event happens in our backyard! Every August we host a fantastic birthday party for my sister. Family & friends are at the house, the grill is full of fresh clams straight from Katama Bay, we’re all dressed up but barefoot, drink in hand, Good Night Louise is playing in the yard, and the summer sky plays with a mix of pink, yellow, blue and purple!
What's inspiring to you these days?
In short....
Women -- Its been a mighty year of women finding their voice, coming together and using their power to create positive change!
Travel -- Oh! Traveling to new places! My husband Tom and I were lucky to visit Portugal and Morocco over the winter for work and play. We were incredibly inspired by the landscape, colors, people, scents and artisan culture of both countries. I shopped till I couldn't walk.
Yellow --The color yellow! It’s so happy and optimistic and for some reason, I tend to come up with good ideas when I’m wearing yellow! You should try it!
Who are some of your favorite designers?
One of my favorite brands (that we also carry) is Apiece Apart, and I’m constantly inspired by their WOMAN Series, which dives into the versatility and creativity of women across the globe.
I also love Warm, The Great, and Tibi.
Is there anything that you want to put out into the Universe (with the hope that it will happen)?
I’m obsessed with THE WING and ALL of the ladies involved with it…and it would be a dream to host a pop up event with them at Slate this summer.
Visit Lizzie >>>
>> Slate
>> Salte
>> Instagram
I think the best word would be - curator. Owning my own business I have so many roles…a merchandiser, a salesperson, therapist, a cleaning lady, a bookkeeper, and the list goes on!
What are your three favorite things about Martha's Vineyard?
I am inspired to be part of a community filled by Independent retailers & small businesses. I love the feeling of the ocean all around us and the starry night sky, and…the zucchini bread from Morning Glory Farm!
Describe the best dinner party you have ever been to.
I have a huge family that loves to ‘gather.’ But I’d have to say that the BEST party to date was my grandfathers’ 104th (!!!) birthday dinner last month. It’s hard to beat an event that monumental! We sat at a long table with generations of his 'kids,' telling stories, laughing and honoring a tremendous man. He sat at the head of the table, holding court, drinking dewars and enjoying a full plate of steak, green beans and mashed potatoes…followed by a double scoop of ice cream.
Do you have a favorite summer Island event?
Lucky for me my favorite island event happens in our backyard! Every August we host a fantastic birthday party for my sister. Family & friends are at the house, the grill is full of fresh clams straight from Katama Bay, we’re all dressed up but barefoot, drink in hand, Good Night Louise is playing in the yard, and the summer sky plays with a mix of pink, yellow, blue and purple!
What's inspiring to you these days?
In short....
Women -- Its been a mighty year of women finding their voice, coming together and using their power to create positive change!
Travel -- Oh! Traveling to new places! My husband Tom and I were lucky to visit Portugal and Morocco over the winter for work and play. We were incredibly inspired by the landscape, colors, people, scents and artisan culture of both countries. I shopped till I couldn't walk.
Yellow --The color yellow! It’s so happy and optimistic and for some reason, I tend to come up with good ideas when I’m wearing yellow! You should try it!
Who are some of your favorite designers?
One of my favorite brands (that we also carry) is Apiece Apart, and I’m constantly inspired by their WOMAN Series, which dives into the versatility and creativity of women across the globe.
I also love Warm, The Great, and Tibi.
Is there anything that you want to put out into the Universe (with the hope that it will happen)?
I’m obsessed with THE WING and ALL of the ladies involved with it…and it would be a dream to host a pop up event with them at Slate this summer.
Visit Lizzie >>>
>> Slate
>> Salte
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How would you describe what you do for a living?
I curate plant-based experiences for high vibe living! In short, my mission is to make organic plant-based food more accessible to our island community and beyond. In my day to day, I manage Not Your Sugar Mamas, an organic plant-based cafe and market on the island and oversee distribution of our chocolate bars off-island. I'm also a recipe developer and cookbook co-author of "Everyday Chocolate" coming out on June 26th with Penguin/Avery books.
What one ingredient could you never live without and why?
I'm a big fan of smoked paprika. But Ume Plum Vinegar is my latest obsession.
What’s your soul/feel-good food? Is it local?
A big buddha bowl, loaded with local green veggies, fermented veggies, avocado, beans and nuts and seeds and my favorite dressing. I make big batches of kimchi and sauerkraut with local cabbage, scallions and carrots. I love sourcing my greens from the island, even in the winter - I can get them from Thimble Farm.
What's your best down-time on Island recommendation?
I love to be nestled in nature. My favorite place to be is on a hike or on a beach walk. My favorite swimming hole is Icehouse Pond.
What’s inspiring to you these days?
I just made a banana brittle from Green Kitchen stories that was amazing. But overall, I'm really into delicious soups lately.
Visit Ky >>>
>> The Wellness Retreat, Martha's Vineyard, May 31-June 3rd
>> Instagram
>> Web
I curate plant-based experiences for high vibe living! In short, my mission is to make organic plant-based food more accessible to our island community and beyond. In my day to day, I manage Not Your Sugar Mamas, an organic plant-based cafe and market on the island and oversee distribution of our chocolate bars off-island. I'm also a recipe developer and cookbook co-author of "Everyday Chocolate" coming out on June 26th with Penguin/Avery books.
What one ingredient could you never live without and why?
I'm a big fan of smoked paprika. But Ume Plum Vinegar is my latest obsession.
What’s your soul/feel-good food? Is it local?
A big buddha bowl, loaded with local green veggies, fermented veggies, avocado, beans and nuts and seeds and my favorite dressing. I make big batches of kimchi and sauerkraut with local cabbage, scallions and carrots. I love sourcing my greens from the island, even in the winter - I can get them from Thimble Farm.
What's your best down-time on Island recommendation?
I love to be nestled in nature. My favorite place to be is on a hike or on a beach walk. My favorite swimming hole is Icehouse Pond.
What’s inspiring to you these days?
I just made a banana brittle from Green Kitchen stories that was amazing. But overall, I'm really into delicious soups lately.
Visit Ky >>>
>> The Wellness Retreat, Martha's Vineyard, May 31-June 3rd
>> Web