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Save the Date
VCS Night at Sharky's!
Tuesday, February 15th
will be VCS day at Sharky's Cantina in OB and Edgartown.
15% of all food proceeds will be donated to VCS.
Dine-out for a great cause!
view the menu
HERE
Quotes of the Week:
By 2035, 80 percent of America's electricity will come from clean energy sources.
- 2011 State of the Union Address
By 2035, renewables will climb 14 percent, nuclear 17 percent, natural gas 25 percent.
-U.S. Energy Information Administration
It’s not going to be easy to make an energy plan that adds up; but it is possible.
-David MacKay, physicist
The energy-related challenges of the 21st century require a dramatic
shift in direction — from an emphasis on energy supply to an emphasis on
energy efficiency.
Calendar
Getting There: Bikes, Buses, Biofuels, and Beyond!
Tuesday, February 1, Waquoit Bay Reserve Visitor Center
7:00 pm - 9:00 pm
Our choice of transportation is the single most impactful environmental
decision we can make as individuals. Cars are also the largest source of
airborne nitrogen which can make its way to our surface waters. Learn
about the alternatives!
www.waquoitbayreserve.org
Public Hearing: M.V. Land Bank
Tuesday, Feb 1, 5:15 pm, Oak Bluffs School cafeteria.
OB Town Advisory Board of Land Bank discusses draft management plan for Southern Woodlands Reservation.
M.V. Water Alliance Speaker Series Wednesday February 2, 12:15 pm, M.V. Commission, Oak Bluffs. Storm-Smart program with Steve McKenna, coordinator for office of Coastal Zone Management. Free.
Sustainable Book Club
Wednesday February 9, 5:30 pm, Felix Neck, Edgartown. “The Unsettling of America” by Wendell Berry. Free.
Tisbury Community Forum
7–8:30 pm, Vineyard Haven Library. M.V. Museum seeks ideas for future exhibits. Refreshments. frontdesk@mvmuseum.org.
Winter Gardening Workshop
Wednesday, February 9
11 am–12:30 pm,
Native Earth Teaching Farm
The Secret Life of Eastern Coyotes “Coywolves”
Wednesday, February 23rd 6:30pm. Cape Wildlife Center, 4011 Main Street, Barnstable, MA.
Lecture by Dr. Jonathan G. Way. Learn about the natural history and
habits of this often misunderstood wild neighbor, now resident on
Martha’s Vineyard. Free presentation For more information, contact
Heather at: hrockwell@hsus.org
Super Bowl Chili
* 2 pounds of local ground beef
* 2 medium onions, chopped
* 1 head of garlic (about 15 cloves), peeled, chopped
* 1/4 cup ground chiles
* 2 tablespoons ground cumin
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1 12-ounce bottle dark beer
* 1 28-ounce can diced tomatoes in juice
* 2 teaspoons dried oregano
* 2 teaspoons coarse kosher salt
* 2 tablespoons tomato paste
* 3 tablespoons masa (corn tortilla mix)
* Coarsely grated sharp cheddar cheese
* Chopped green and/or red onion
* Chopped fresh cilantro
* Diced fresh tomatoes (optional)
* Sour cream (optional)
Cook beef until browned, stirring occasionally, about 3 minutes.drain
grease and reduce heat to medium. Add 1 tablespoon oil and onions. Sauté
until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground
anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant,
about 1 minute. Add beer; stir 1 minute, scraping up browned bits.
Return beef and juices to pot. Add tomatoes with juice, 2 cups water,
oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat
to low, cover with lid slightly ajar, and simmer gently until beef is
just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until
cold. Cover; chill overnight.
Spoon fat from chili. Bring chili to simmer over medium heat. Stir in
tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until
thickened and beef is very tender, stirring often, and adding more water
by 1/4 cupfuls if too thick, about 30 minutes.
Top with garnishes and serve.
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