Inspired and curated by Chef in Residence Victoria Blamey, the next installment of the ongoing Stone Barns Center Elements series will focus on THE COAST. The virtual programming will explore the ways in which foods like seaweed and shellfish play crucial roles in the health of our oceans, farms and broader ecosystems.
Cooking with Seaweed
11:00am – 11:45am
Chef Victoria Blamey and Blue Hill and Stone Barns Center cooks will demonstrate how they have been preparing and serving seaweed during Chef Victoria’s residency.
Discussion: The Role Kelp and Shellfish Play in Coastal Health
11:45am – 12:45pm
Join an oyster farmer, a kelp farmer and a marine biologist in a deep-dive discussion on the many benefits kelp and shellfish can play in the health of coastal ecosystems.
Lisa Calvo – Sweet Amalia Oyster Farm
Jesse Baines – Atlantic Sea Farms
Classroom: Using Marine Organic Matter to Nurture the Soil
12:45pm – 1:20pm
The benefits of ocean-based organic matter as soil amendments are far reaching. Marine products and co-products provide complete and balanced nutrition from self-generated systems. Kelp, fish and shell meals are minimally processed co-products of fisheries and exceptionally valuable for restoring minerals and activating biological functions of the farmed soil and as animal supplements. We will discuss some of the ways we apply these natural materials and the benefits to this ecosystem.
Jack Algiere, Stone Barns
Jessica Chiartas, California Soil Resource Lab, UC Davis
Wrap Up & Resources
1:20pm – 1:30pm
Members receive 10% off tickets. To become a member, learn more here.