Meet Johnny of Terrapin Farms located in Berlin, MD. Terrapin Farms will be providing greens for Serving up the Shore dinner on August 19.
Terrapin farms is a sustainable, organic farm that uses hydroponics--or farming without soil--for many of its plants. The farm specializes in different types of greens, such as kale and microgreens. Terrapin also makes the extra effort to use sustainable farming methods. "We're entirely fired by solar panels, and we use rainwater for our irrigation," said Johnny. For more information about Terrapin Farms, you can listen to Johnny in the video above or visit the Terrapin Farms website. Be sure to visit our Serving up the Shore webpage, and stay updated with the Facebook event page
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Meet Kristin and Jamie of Eastern Shore Coastal Roasting Co. in Eastville, VA. ESCR is an amazing local business which will be providing coffee beverages for our Serving up the Shore dinner on August 19.
ECSR is a wholsesale coffee roasting company that uses sustainably sourced beans to make custom coffee blends for restaurants across the Eastern Shore. Local-themed blends include Machipongo Morning, Oyster Roast, and Marsh Mud. When we visited ESCR this spring, Kristin whipped up her latest creation: a spritzer-style drink using her cold-brewed Marsh Mud. This coffee tonic is the perfect blend of refreshing and caffeine, and guest chef Laura Davis couldn't agree more! You can see the full recipe and get a little preview of Serving Up the Shore on her blog, Tide and Thyme. For more information about Eastern Shore Coastal Roasting Co., you can listen to Kristin in the video above or visit the ECSR Facebook page. Be sure to visit our Serving up the Shore webpage, and stay updated with the Facebook event page.
Gathering data is one of the core aspects of a field science, and it’s made possible by using the right equipment. In Coastal Environmental Oceanography, this equipment includes both state-of-the-art technology and basic, everyday tools. Dr. Khalequzzaman took his CEO class out to Wallops Island yesterday to do a beach profile and look at soil and water samples. While there, they used a combination of high tech and low tech devices to collect the data they needed. High Tech: GPSGlobal Positioning Systems allow users to find their exact location using satellites. As part of the Topcon Total Station, Dr. K’s GPS system was used to find different points on the beach for the class’s beach profile. Low Tech: ShovelThe CEO course includes learning about and examining soils in the field. Class members dug a soil trench to look at the different soil strata present in the Wallops Island sand. They did so with none other than a regular shovel. High Tech: Total Station The Topcon Total Station is an advanced set of equipment used in beach profiling. It uses three separate pieces to measure elevation. “Basically, we’re getting a profile of the beach by setting up two points,” said class member Aaron McNamara from Lock Haven University. “The third point keeps changing as you go down the beach, and it records the difference in elevation and change. Then it basically just gives you a profile of the beach. The calibration of the first two is the tricky part.” Low Tech: Oyster ShellThe third piece of the Total Station requires a steady hand to keep the equipment still so the measurements are accurate. It became really difficult to do that when the pole kept sinking lower and lower into the soft sand underneath. Dr. K eventually put an oyster shell underneath the equipment to help the student holding it keep it steady - a low tech solution for a high tech problem!
Meet Wally and Dao Qun, owners and operators of Locustsville's Big Otter Farm which will be providing produce for the Serving up the Shore dinner on August 19.
Contrary to its name, Big Otter is a small garden farm that lies on half an acre. In addition to growing both western and Chinese vegetables, Wally and Dao Qun also make homemade Chinese dishes such as dumplings and spring rolls that they sell at the Onancock farmer's market. For more about Big Otter Farm, you can listen to Wally and Dao Qun in the video above. Be sure to visit our Serving up the Shore webpage, and stay updated with the Facebook event page. Meet Stewart and Natalie, owners and operators of Perennial Roots Farm in Accomac. They will be providing produce and meats for Serving up the Shore dinner on August 19.
Perennial Roots is a biodynamic farm, which means it uses interconnected methods to get the most of the land. For example: they ferment weeds and use the mixture to add nutrients back into the soil. "Certain weeds are really good at unlocking nutrients that you'd never imagine were there," said Stewart. "So if you take them, ferment them into a tea, and spray that out, all of that is available to the plants." Stewart and Natalie have chose species specifically because they grow well on the Eastern Shore, and their pork, berries, and heirloom veggies are bound to make superb ingredients for the Serving up the Shore chefs. For more about Perennial Roots, you can listen to Stewart and Natalie in the video above or visit the Perennial Roots website. Be sure to visit our Serving up the Shore webpage, and stay updated with the Facebook event page. It's the first day of summer, and the first day of the Sea Squirts day camp where kids ages 5-8 participate in games, crafts, activities and field trips based on a different theme each day. Today's theme was invertebrates -- or animals without a spine. What better way to learn about this group of animals than by going to Wallops Island to capture the Eastern Shore's favorite invertebrate, the blue crab? Blue crabs are fascinating animals with tons of cool adaptations. Here are four things the Sea Squirts learned about blue crabs today. 1. Male and female crabs have different markings on their abdomens.
2. Blue crabs can swim through the water.
3. Blue crabs can lose their claws.
4. Blue crabs molt.
For more information about the Sea Squirts day camp or any of CBFS's other camps, you can visit the camp page of our website. Keep a lookout on our Flickr or Instagram for new photos of camps throughout the summer!
Chefs include Laura Davis of the popular Tide and Thyme blog, Bill Wainwright of 45th Street Taphouse in Ocean City, Desmond Edwards of the Jackspot in Chincoteague, and Rosie Moot of Pico Taqueria in Chincoteague. "Local foods are my passion," said Edwards. "Supporting local farms and just trying to focus on community I feel is the vision behind this dinner, and I'm very excited to be part of it." As the chef in charge of the main course, Edwards plans on making pan-seared rockfish, with tomatoes, potato soubise, chicken pate, nasturtiums, and clam broth with clams from Chincoteague's Ballard Fish and Oyster Co. Other featured ingredients for the meal include coffee from Eastville's Eastern Shore Coastal Roasters, microgreens from Terrapin Farms in Berlin, and fresh vegetables from Perennial Roots Farm in Accomac, Va, among others. All proceeds from the event go toward environmental education programs for local students. Tickets for the farm to table experience are on sale now for $75. You can get your "locavore" on by visiting the Serving Up the Shore webpage, or its Facebook event page. Stay tuned for dish announcements and profiles of the farms and chefs. The Sea S.T.A.R. Interns arrived this week at the Field Station and are roaring to get the summer going! Sea S.T.A.R. stands for Students Teaching and Researching. All of the students are approaching their senior year in high school looking to get more involved with nature this summer! With many camps and intergenerational programs on the horizon, the interns are spending this week preparing lessons, songs, and activities. During their internship, the Sea S.T.A.Rs also take on their own unique research project which they will present on during their end of the summer celebration, volunteer with various places on the island, and get a small taste of college as they attend a current college course at the Field Station.
Today, June 15th, is the eleventh Nature Photography Day. In order to celebrate, let's take a look at some of the best nature photographs that CBFS has snapped so far this summer. You can find more photography at our Flickr page! |
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