About Us.
Farm.Field.Sea.mission is to build a network of informed eaters through authentic, shared experiences. To do so, we provide authentic, experiential, educational tourism experiences that illuminate the importance of eating local, storytelling and, community.
We work to deepen our connection to local food and culture through events that fuse pleasure with purpose. We create intimate forums for local sea and soil producers and food artisans to tell their story to the people who eat their food. We believe that doing good can be infectious and fun. Our various programs and projects promote the social, environmental and practical value of conscious consumerism. We have created a culture that is welcoming and hospitable for culinary tourism and agritourism experiences to grow. We believe we move the needle a little bit with a commitment to reduce, reuse and recycle. We strive to be part of something bigger than ourselves.
Join our story @farmfiledseamv and @makerstablemv for news reveals of special guests and more.
We work to deepen our connection to local food and culture through events that fuse pleasure with purpose. We create intimate forums for local sea and soil producers and food artisans to tell their story to the people who eat their food. We believe that doing good can be infectious and fun. Our various programs and projects promote the social, environmental and practical value of conscious consumerism. We have created a culture that is welcoming and hospitable for culinary tourism and agritourism experiences to grow. We believe we move the needle a little bit with a commitment to reduce, reuse and recycle. We strive to be part of something bigger than ourselves.
Join our story @farmfiledseamv and @makerstablemv for news reveals of special guests and more.
Nevette Previd, Founder
Farm.Field.Sea. was founded in 2013 on a wish and a string, with the idea that everyone should get a chance to experience the awesome food of Martha’s Vineyard - like a local.
Nevette Previd, a marketing and event professional, found her way to Martha's Vineyard from New York City in search of something authentic (and love :). Over a "very Vineyard" (local food only) potluck dinner with a mix new acquaintances, she was inspired by the stimulating conversation and a wealth of knowledge about food and farming. Here, a notion was sparked - will others be curious about the unique food culture of this special little Island too? At first, we offered immersive weekend experiences inviting guests to ‘walk a day in the boots’ of local Chef and Farmer Chris Fischer. Our events grew into weekly affairs as we uncovered the fantastic sweat on the brow stories of more farmers, fishers and oyster cultivators of the Island. Today, we host weekly tours and custom events in season, and a pop-up dinner series year-round that focus on the connection between the food choices we make and the health of our oceans, animals, and planet. Local and authentic food makers and educators are our guides as we go inside the ingredients on our plates and gather inspiration from those who have built a life around their passions. As Farm.Field.Sea. grows, you may find the team on the road, customizing culinary events for clients across the country. Check back often for next adventure and line up of new friends.
Nevette Previd, a marketing and event professional, found her way to Martha's Vineyard from New York City in search of something authentic (and love :). Over a "very Vineyard" (local food only) potluck dinner with a mix new acquaintances, she was inspired by the stimulating conversation and a wealth of knowledge about food and farming. Here, a notion was sparked - will others be curious about the unique food culture of this special little Island too? At first, we offered immersive weekend experiences inviting guests to ‘walk a day in the boots’ of local Chef and Farmer Chris Fischer. Our events grew into weekly affairs as we uncovered the fantastic sweat on the brow stories of more farmers, fishers and oyster cultivators of the Island. Today, we host weekly tours and custom events in season, and a pop-up dinner series year-round that focus on the connection between the food choices we make and the health of our oceans, animals, and planet. Local and authentic food makers and educators are our guides as we go inside the ingredients on our plates and gather inspiration from those who have built a life around their passions. As Farm.Field.Sea. grows, you may find the team on the road, customizing culinary events for clients across the country. Check back often for next adventure and line up of new friends.
Makers Table
We are excited to be collaborating with Chef Spring Sheldon for the pop-up dinner series Makers Table. Spring, is a Martha's Vineyard-based caterer and private chef. She is a graduate of Boston University's gastronomy program, where she studied with Chef Jacque Pepin. She has worked extensively in some of Boston's award-winning restaurants and has been featured in The Boston Globe. Currently, she is the owner and head chef of Sea and Spoon Kitchen, a small catering company and El Gato Grande Taqueria, both based on Martha's Vineyard. She is also the co-founder of Maker’s Table, a roving culinary feast. Spring spends winters in Oaxaca, Mexico, appreciating and absorbing the nuances of Mexican cuisine, as well as running local food tours and retreats. As a chef, Spring incorporates her love of art, travel, music, adventure, and laughter into her food, focusing on the hyper-local and sustainable farms around her. She hosts wildly fun dinner parties, which she believes are a way to strengthen camaraderie and reinforce community bonds, from which her guests always leave joyful and satiated.
Farms
North Tabor Farm
Rebecca Miller and Matt Dix bought North Tabor Farm 6-acre plot 20+ years ago. Today, it is a thriving family operation; growing vegetables, fruit and its famous shiitake and oyster mushrooms as well as raising goats for milk and yogurt, and chickens. Until 2009, North Tabor’s beautiful salad greens were picked with scissors on hands and knees. Upgrading to a harvester, greens are now collected from the fields at a hundred pounds per hour. The produce makes its way to most island restaurants, local grocers, two farmers markets every week, and a self-serve farm stand is located on the property.
MV Mycological
Tucker and Truman founded MVM out of college to create a commercial-scale shiitake operation that could provide the entire Cape and Islands region with a hyper sustainable protein that would convert meat lovers and mushroom skeptics alike. Four years later, they are harvesting from tens of thousands of oak logs in traditional Japanese style and their Wild Harvest Shiitakes can be found on plates from the islands to Boston.
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The Farm Hub at Thimble Farm
In 2013, Island Grown Initiative’s 40-acre Thimble Farm officially got underway, renovating and outfitting a 30,000 square foot greenhouse, and plowing fields. IGI’s mission in life is to encourage and support a resilient local food system on the Island, and to provide education and support to the local community. The farm has recently added rainbow trout via an aquaponics component, and a homestead orchard utilizing regenerative farming practices, and provides space for community gardens.
The FARM Institute
TFI is located on the historic Katama Farm, a farm that dates back to the early 1900s. In the late 1970s, a collaborative group of neighbors and friends interested in saving Katama Farm from being subdivided into 700 building lots formed the "Committee to Do Something." Today, The Trustees are happy to welcome The FARM Institute into our family of more than 100 inspired places statewide.
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Morning Glory Farm
The Morning Glory Farm story is a romantic one: A young husband and wife, James and Deborah Athearn, hailing from different ends of Martha's Vineyard, with different backgrounds and different expectations in life, carve a few acres out of woodlands and plant what turns out to be a crop of wormy corn. Thirty years later, the worms are gone, and the couple plant, cultivate, harvest, and sell dozens of fruits and vegetables, prepared dishes and baked goods from a rustic farm stand that is the epicenter of fine, locally grown foods on the Vineyard. The family's second cookbook "Farm Food" can be found on sale at their Farm Stand in Edgartown.
The Good Farm
The GOOD Farm grew out of one farmer, Jefferson Munroe's desire to improve the land, work with the earth and produce delicious food. Grass based meats of exceptional quality are their specialty. Whole chicken and chicken parts, ducks, turkey and the occasional guinea fowl or pheasant are among their poultry offerings, in addition to pork meats, bacon and sausage. Although they do on-farm sales by appointment, they can most readily be found at the West Tisbury Farmers Market.
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