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Quote of the Week
"Why should I care about future generations? What have they ever done for me?"
— Groucho Marx
Winter Farmers' Market
Saturday, Dec. 7 (and the 21st), 10:00 am to 1:00 pm, West Tisbury
The winter market is indoors at the Ag Hall on Panhandle Rd. Twenty vendors, live music, and lunch available.
Local Food Events
do it yourself . . .
Sunday, Dec. 8 at 5:00 pm, Chilmark
potluck at the Chilmark Community Center. Bring a dish for 6 and your own place-settings (it's a Zero-Waste
or let someone else do it . . .
Tuesday, Dec. 10 at 6:00 pm, O.B.
Island Grown Schools
and the MV Regional High School Culinary Arts program present a Harvest
Feast prepared by students and chef Austin Racine. At the high school,
$30 adults, $15 students.
Energy Efficiency Presentation
Thursday, Dec. 12, 6:00 pm, Oak Bluffs
The Cape Light Compact presents tips for saving energy and money. At the O.B. Library, call (508) 693-9433 for more info.
Wild Families at Sassafras
Saturday, Dec. 14, 1:00 to 4:00 pm, Aquinnah
Outdoor education program with adventure, fun and quality outdoor time
for the entire family. For pricing and other info, call (508) 645-2008.
Wednesdays, 2:00 to 4:00 pm, Saturdays, 9:00 - 11:00 am, Vineyard Haven
Free gently worn clothing at the Christ United Methodist Church (Stone
Church). Re-use beats recycling any day. For more info, call (508)
In Season Recipe
A simple method for turning leftover turkey into a versatile filling for
tacos, enchiladas and burritos, but also (for when everyone has had
one-too-many gobbler sandwiches) a passable facsimile of pulled-pork
barbeque, with a Tex-Mex twist.
Ingredients, per pound of turkey:
cooked turkey, roughly chopped
3 cloves garlic, chopped
1 jalapeno pepper (optional)
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp onion powder
salt to taste
The key to this method is patience. Gently simmer all ingredients in
water (or, better, turkey broth) in a covered pot or slow-cooker until
it pulls apart easily with a fork. Use just enough liquid to almost
cover the meat. When done, briefly simmer uncovered if there is excess
Serve with warm tortillas and fresh vegetables. Shredded cabbage is a
good substitute for lettuce here. Also, while the meat is stewing, try
marinating thinly sliced red onions in orange juice. They will lose most
of their sharpness but retain the crunch.
|Monday, December 2, 2013
To our Readers: Thank You!
At the Vineyard Conservation Society, we are very thankful for our members and regular readers of the Conservation Almanac. As the New Year approaches, though, we want to turn as many of our Almanac readers into full members of VCS. To learn more about who we are and what we do, check out our most recent print newsletter online, or come by the office and pick up a copy. But, here's the short version:
The Vineyard Conservation Society is the environmental conscience of
Martha’s Vineyard. We rely exclusively on member support to continue
our advocacy, education and resource protection work, including:
So while the Almanac will always be free, much of what we do carries significant financial costs. If you’re not already a member, please consider joining today.
Advocacy and educational efforts on environmental issues of special
significance to our Island, including climate change, water quality
protection, growth and development, and preservation of Island
Legal defense of critical habitat under imminent threat at Moshup Trail
Permanent protection of other valuable open spaces through conservation restrictions and other cooperative agreements
Next Winter Walk: Ponds and Beaches, Quenames and Quansoo
This winter's “Living at Sea Level” walks series continues Sunday,
December 8th starting at 1:00 pm. Naturalist Susan Whiting and VCS
staffer Jeremy Houser will co-lead a walk originating at the Quenames
farmhouse that has been occupied by the Whiting family for more than 200
will observe changes in the landscape since the days of grazing, and
discuss anticipated impacts of climate change, such as sea level rise
and increased storm intensity. The route will include Quenames Cove,
Little Black Point and Black Point Pond, and, if time allows, the beach
to Crab Creek and Tisbury Great Pond. Participants should dress
appropriately and be prepared for two hours of activity. Bring
Cider and cookies served afterward.
The VCS educational walks are free and open to the public, but due to limited space carpooling is suggested and RSVP is requested
From Alley’s General Store go 1.9 miles west to Blue Barque Road (on
your left.) Take Blue Barque Road for approximately 1 mile, following
VCS signs. When you come to the split rail fence take a left, then the
So Many Choices, So Many Questions
Sustainable seafood shopping today presents a balancing act.
Art by Hilary Farmer,
National Geographic has a useful web tool
for visualizing the increasingly challenging business of making
sustainable choices in eating seafood. With all of the variables that
one might be (rightly) concerned about – mercury content, the
sustainability of the fishery, the role of the animal in its ecosystem,
etc. – it can difficult to weigh them simultaneously, or even identify anything
that makes the grade. But playing around with the “Seafood Filters” on
the tool helps isolate which concerns are most important. It also
reveals some tradeoffs: if you set the sustainability slider to “good”
or higher, you won’t find much that is both high in Omega 3 fatty acids
and low in mercury; however, dropping the Omega 3s from the equation
opens up a pretty diverse menu.
The information behind this web tool is derived from the highly-regarded Monterey Bay Aquarium Seafood Watch guide.