a farm.field.sea. life
Our new 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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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!
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!
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