Green crabs are popping up at Castle Hill Crane Estate this Wednesday!

We're so excited to collaborate with The Crane Estate Trustees again for an evening of green crab science and cuisine featuring:

• Dr. Gabriela Bradt, a Fisheries and Aquaculture Specialist for NH Sea Grant & UNH Cooperative Extension, leading the NH Green Crab Project, an outreach and research initiative to monitor and mitigate impacts of green crabs.

• Crane Coastal Volunteers Daniele Richards, Eric Schwartz, and Christine Pappas, who will share data from ~4 years of green crab monitoring at The Crane Estate.

• Mary Parks of GreenCrab.org who will be hosting an interactive cooking demo and tasting featuring Wulf’s Fish green crabs, harvested by the North Shore's Zack Appeltofft. 

Register Here

Green crabs can be a big problem for oysters and oyster farmers: preying on juvenile oysters and destroying oyster habitat. However, some people are exploring how the green crab fishery and oyster industry could work together.

This virtual panel and Q&A will tackle green crab’s impact on farmed and wild oysters and innovative collaboration between farmers and crabbers.

Moderated by Patrick McMurray: GreenCrab.org Board Member, Oyster Master Guild Co-Founder, and the World’s Fastest Oyster Shucker

Panelists:

• Kelsey Meyer-Rust (UNH PhD Candidate in Marine Biology) 

• Jason Jarvis (NAMA Board President, Green Crabber, & Quonnie Fish Co. Co-Founder)

• Alicia Gaiero (Founder of Nauti Sisters Sea Farm)

• Michael Masi (Shell + Claw)

  ZOOM LINK HERE
  

Mark your calendars for an evening of culinary delights and sustainable dining! The Shipwright’s Daughter is proud to host a sustainable seafood dinner in partnership with the James Beard Foundation and Greencrab.org on October 23rd at 7:00 PM, in their state-of-the-art kitchen at the new Market 57 Platform in New York City.

Join us as we highlight how thoughtful food choices can significantly impact our environment. Diners will enjoy an unforgettable meal crafted by this year’s James Beard Award winner for Best Chef Northeast, David Standridge. We are excited to partner with Greencrab.org to explore the culinary potential of green crabs, and guests will have the unique opportunity to interact with a green crab touch tank, learning more about these coastal invaders up close with Greencrab.org Executive Director, Mary Parks.

Learn More & Purchase Tickets

Did you know there’s a company in Maine fermenting green crabs into a garum? Want to learn more about the green crab fishery or meet a broth producer transforming the invasive into their next product line? Join us on Tuesday, October 22nd for a free virtual panel all about green crab markets and products. This conversation will also ask how we can look toward the future of the fishery, diversify markets, and create a sustainable demand for the invasive European green crab.

Moderated by Alisha Lumea: GreenCrab.org Board Member & Wulf’s Fish Head of Marketing and Brand Strategy

Panelists

• Tae Chong: Multicultural Markets and Strategies Consultant for the Maine Chamber of Commerce

• Kate Masury: Executive Director of Eating with the Ecosystem

• Liam Fisher: Founder of Maine Garum Company Creating a Green Crab Garum

• John Painter: Green Crab Harvester & Founder of Maine Green Crabs 

• Sharon St. Ours: Head of St. Ours Broth & Creator of St. Ours Green Crab Broth

• Youji Iwakura: Chef & Owner of Washoku Renaissance,  Recipe Developer, & GreenCrab.org Board Member

Join GreenCrab.org at the Boston Local Food Festival Family Fun Zone! We’ll be hosting a touch tank, chatting green crabs, and handing out coloring books created by designer Eileen Riestra. This event is free and open to the public.

Join Eating with the Ecosystem, green crab harvester Jason Jarvis, and GreenCrab.org’s Executive Director Mary Parks on September 12th at 7:00 at the UNITED Table for a panel and tasting event showcasing local Crustaceans.

We’ll also be preparing a classic RI clear chowder made with green crabs and quahogs.

“ With every UNITED Table we work to provide the science, market, cooking and catching of our local seafood. As always we’ll have a taste of some of these delicacies and talk about how we can better serve our ecosystem, economy and health with local seafood. “ - Eating with the Ecosystem

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On September 4th, St. Ours Broth is hosting a product showcase at Washoku Renaissance: showcasing three broths made from sustainable seafood including their newest green crab broth!

GreenCrab.org Advisor Sharon St. Ours and Board Member Youji Iwakura will be handing out samples and chatting about St. Ours’ approach to crafting their broth powders. Executive Director Mary Parks will also be talking about green crab's invasive impact and the significance of St. Ours green crab broth in the marketplace. 

Learn More & Sign Up

On August 25th, join GreenCrab.org and Maine Green Crabs at the second Music, Masts and Lobster Traps benefitting the Maine Lobster Community Alliance! We'll be hosting a touch tank, chatting about how green crabs impact local lobsters, and sharing green crab recipes and culinary techniques. Maine Green Crabs will also be hosting a cooking demo and handing out free samples of a green crab dish.

The celebration of midcoast lobstering families will also feature performances by The Mallett Brothers Band, Paddy Mills & Muddy Ruckus.

Learn More About the Event

Embark on a gastronomic journey through time with Washokology Vol. 3 at The Graphic Lofts Foundation Kitchen.

This exclusive event marries the cherished flavors of old-good-day Yokohama with the innovation of the new era, all within the realm of Washoku and beyond. Feast on Issa Onigiri's Stuffed Chicken Wing & Onigiri, plus 7 more exquisite courses including green crab ramen by chef and GreenCrab.org Board Member Youji Iwakura of Washoku Renaissance. 

Seatings: 5:30 PM & 7:30 PM
Location: 32 Cambridge St, Charlestown MA
Price: $100 per person (20% service charge and tax not included, beverages are additional)

Purchase Tickets Here

MENU:

鮮魚 The Fresh from The Ocean
Sashimi Carpaccio Salad: Crudo with fresh produce of Yokohama style

温菜 Warmth
Chawanmushi: Warm soft dashi custard, fresh Jonah crab with soy-bone broth slurry (an-kake), and optionally summer truffle slices (see it in Section 3)

炙り鮨 Aburi-Sushi
Aburi Wagyu A5 or Bluefin Toro Nigiri Sushi: Your choice of nigiri sushi (Choice is required upon your order.), torched and seasoned with original “yakiniku” sauce.

前菜 Appetizer 1
Lu Shui: Taiwanese-style vegetable stew with daikon, konjac, and mushroom

前菜 Appetizer 2
Stuffed Wings: Baked chicken wing stuffed with a chicken mushroom filling, and sesame seeds.

おにぎり Rice Ball
Cured York Onigiri: Spiced soy cured yolk, nori seaweed.

漬け物 Pickles
“Kono-mono” pickles: WR pickles bites

主菜 Main Course
Green Crab Ramen: Green crab & bone broth, niboshi-shoyu, Japanese octopus and squid tentacles

甘味 Sweet Bites & Tea at the Community Tea Table
Kuri-kinton sweet chestnut & Satsuma potato pure and roasted green tea

Photo by Isabelle Lin

Calling all professional chefs! Join James Beard Award Semifinalist Chef David Standridge at Millwright's Restaurant in Simsbury CT for a culinary sustainability masterclass! Discover innovative techniques to elevate your kitchen's eco-game, from utilizing fresh New England sugar kelp to preserving it for future feasts. Learn to tackle invasive green crabs en masse, incorporate underutilized native fish species, and much more.

Hosted by Tyler Anderson, this class has limited availability and is come first serve for professional chefs only. Please email Info@shipwrightsdaughter.com to sign up.

Hosted in collaboration with Stonington Kelp Co., The Shipwright's Daughter’s annual Kelp Dinner is a celebration of kelp and other sustainable ingredients including green crab. James Beard Best Chef Nominee David Standridge is teaming up with Chef James Wayman, Bob Florence of Moromi Shoyu, and Eating with the Ecosystem for a five-course menu and panel discussion on interconnected food systems, marine ecology, and community resilience.

The menu includes dishes such as raised sugar kelp with a green crab gelée and a green crab poached monkfish fish with Moromi Shoyu.

Learn More & Purchase Tickets

Got plans for April 20th? We are so excited to be part of the Groton Earth Day Expo at the Groton Public Library. The community event gathers some of the region’s most talented people to celebrate the planet.  Together we’ll learn about living more sustainably, meet our legislators and share our priorities with them, do some chalk art, and eat some top-notch bites.

During the expo, we’ll be hosting a touch tank and chatting all about the ecological impacts of invasive green crab and how to cook with them. Chef David Standrige of The Shipwright’s Daughter will also be whipping up the ultimate green crab and kelp dish in partnership with GreenCrab.org, Eating with the Ecosystem, and Stonington Kelp, with all proceeds benefitting our organizations.

Green crabs are one of the world’s worst invasive species that impact some of Massachusetts’ most vulnerable ecosystems and valuable fisheries. However, green crabs are also a delicious and versatile seafood growing in popularity among New England restaurants.

Join GreenCrab.org and Powisset Farm to learn all about invasive green crabs and a “Problem to Plate” approach. This special event will begin with a discussion on green crab ecology and how New England ecosystems are impacted. We’ll then be hosting an interactive shucking class with Wulf’s Fish green crabs where participants can try their hand at shucking. Powisset Farms’s Chef Thi will also be on hand with a number of ways these pesky invaders can be creatively incorporated into delicious cuisine.

Register Here

This Thursday, join RI commercial green crab harvester Jason Jarvis for a virtual chat where we'll be talking all about the basics of becoming a green crab harvester!

Jason has been trapping green crabs for over 10 years, selling them to bait dealers and restaurants in addition to commercially harvesting other species and working in shellfish aquaculture. He’s also Board President of the North American Marine Alliance: a nonprofit that fights for a better, more localized seafood system honoring community-based harvesters & the marine ecosystem

This virtual event is free to Harvester Advisory Network members and anyone else who wants to learn about becoming a green crab harvester, barriers to entry, and potential markets.

To join via Google Meet, please use the following link or phone number:

Meeting ID

meet.google.com/ced-zxph-kht

Phone Numbers

(‪US‬)‪+1 254-946-1187‬

PIN: ‪436 079 284#‬

Join the Foodshed Forum, Eating with the Ecosystem, and GreenCrab.org to celebrate a valued estuary, food source and cultural legacy – Long Island Sound. Guests will enjoy a locally sourced raw bar, a tasting of green crab and corn chowder, and wine provided by Cap, Cork and Cellar. Followed by a panel discussion that will explore efforts in Connecticut and throughout New England that work to sustain our coastal watershed as a thriving part of our regional food system. 

Panelists will talk about the ways consuming ‘overlooked’ and invasive species of fish and shellfish are essential aspects of preserving a healthy ecosystem, and how Long Island Sound enhances cultural connection, and a sense of place. 

Agenda

• 5:30 - 6:15  Wine & Brine

• 6:15 - 6:45  Panel Discussion

• 6:45 - 7:15 Q & A 

Panelists Include:

• Chef Geoff Lazlo, Geoff Lazlo Food 

• Kate Masury, Eating with the Ecosystem

• Mary Parks of GreenCrab.org

• Ed Stilwagen, Atlantic Clam Farms

Learn More

Join GreenCrab.org at the Boston Local Food Festival Family Fun Zone! We’ll be hosting a touch tank, chatting green crabs, and handing out coloring books created by designer Eileen Riestra. This event is free and open to the public.

On August 23rd, join GreenCrab.org and the World’s End Hingham Trustees for an evening of cooking with green crabs and learning about this invasive species in New England! After discussing the impact of green crabs on coastal ecosystems in Massachusetts, GreenCrab.org will host an interactive cooking class with Wulf’s Fish green crabs where participants learn how to make stock, whip up a green crab leg scampi, and shuck green crab roe. Following the demonstration, everyone will have a chance to dig in and taste just how delicious the invasive can be!

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On June 24th in partnership with GreenCrab.org, Wolfe’s Neck Center is hosting their first ever green crab derby with the goal of collecting as many green crabs as possible from surrounding waters and educating community members on how to utilize the crabs in the kitchen and the garden. The attendee who collects the most green crabs will win a night of camping at Wolfe’s Neck Oceanfront Campground and a copy of the Green Crab Cookbook. You can learn more about the derby and register here.

Later in the evening, head over to Bar Futo or Bao Bao Dumpling House in Portland, Maine to try local green crab dishes!

Celebrate World Oceans Day with Pagu Roundtable: the second event in a series of gatherings rooted in food, community, and connection that brings together chefs, organizers, and neighbors for actionable discussion about social justice and mutual aid. Roundtable is a continuation of Pagu’s pandemic mission to bridge the gap between local organizations and locals. It is intended to model how restaurants can continue to serve as meeting points for a thriving community.

This dinner will feature green crab dishes and a green crab touch tank, sponsored by Wulf’s Fish.

The Event Features Chefs:

• Tracy Chang (PAGU)

• Ilma Lopez (Chaval, Ugly Duckling)

• Tae Strain (Ggoma Supper Club)

• Deborah Hansen (Taberna de Haro)

• Will Gilson (Puritan & Co., Cafe Beatrice, The Lexington, Puritan Oyster Bar, The Herb Lyceum, Geppetto).

Purchase Tickets and Register

Join us for an evening of coastal learning and cuisine! First learn the story of the invasive Green Crab, its impact on local marine communities, and how scientists are studying this species and developing an emerging fishery. Next meet local chefs and learn how these pesky invaders can be creatively incorporated into delicious cuisine.

Join GreenCrab.org at the Rhode Island Seafood Showcase to learn all about cooking with green crabs in a restaurant setting. We’ll be demoing how to shuck green crabs at our table and answering questions. This event at Narraganset Brewery is free and open to all hospitality and food service personnel.

Introducing the launch of Roundtable - a series of gatherings rooted in food, community, and connection; bringing together chefs, organizers, and neighbors for dynamic discussion of actionable sustainability. The pandemic beckoned us to realize and relish in the profoundly simple, yet simply profound, significance of community. Roundtable is a continuation of Pagu’s mission to bridge the gap between local organizations and locals. It is intended to exist as a recurrent event that is scalable to other restaurants.

This dinner will feature green crab and kelp dishes, sponsored by Wulf’s Fish and Atlantic Sea Farms.

Roundtable’s first showcase on April 19th, 2023 features renowned chefs:

• David Vargas - Vida Cantina (Portsmouth, NH), Ore Nell’s BBQ (Kittery, ME)

• Christine Lau - Formerly of Kimika NYC & The CLAU group

• Jordan Rubin - Mr. Tuna, Crispy Gai and Bar Futo (Portland, ME)

• Kenshi Imura - Cafe Sushi (Cambridge, MA)

• Tracy Chang - PAGU (Cambridge, MA)

Purchase Tickets and Register

During the Farm to Institution Virtual Summit, Chef Andrew Wilkinson of North Coast Seafoods, and Chef Jonathan Uribe from Atlantic Sea Farms will talk about using fresh and domestic kelp in multiple applications, and why it is a natural pairing with your campus' sustainability and culinary innovation goals. Learn from Greencrab.org about the movement to turn green crabs, an invasive species, into a culinary treat. We’ll provide an overview on green crabs in Northeast coastal waters, their devastating impact on native species and our coastal defenses, and how getting them into the food system can help. We’ll talk about the many ways to cook with green crabs and tips for processing and storing them in an institutional environment.

Join us andSeven Hills Pasta Co to try Atlantic Sea Farms kelp pasta with green crab sugo at the Boston Public Market! During this free event, we'll be chatting about invasive species and the impact of climate change on our shifting oceans and diet.

Invasive green crabs eat native shellfish species, outcompete local crabs, and destroy vital seagrass habitat when foraging for food. Aided by warming waters, green crabs are expanding their habitat, thereby putting pressure on marine ecosystems already impacted by climate change.

Kelp is a sustainable aquaculture crop with fantastic nutritional qualities as well. Working kelp in our diet supports local fisheries, regulates marine ecosystems and introduces important nutrients into our diet as well.

By eating our way out of the green crab invasion and cultivating kelp in our local waters we can achieve two important goals through the preparation of one delicious meal. Not only are the environmental goals complementary but the gastronomical pairing is simply a match made in heaven.

Join GreenCrab.org at the Boston Local Food Festival Family Fun Zone! We’ll be hosting a touch tank, chatting green crabs, and handing out coloring books created by designer Eileen Riestra. This event is free and open to the public.

Learn about green crabs and vulnerable marine ecosystems through sand drawings with artists Eileen Riestra and Carolyn Lewenberg. You can also pick up a free copy of Eileen’s coloring book “Green Crabs at the Beach”.

To learn more, contact eileen@depictbrands.com or carolyn@carolyn.net.

Sponsored by Save the Harbor/ Save the Bay in partnership with Daddy and Me Literacy Program.

Join GreenCrab.org and Eating with the Ecosystem to learn about green crabs, an invasive species that tastes delicious! This free event will feature demonstrations and samples from New England chefs, touch tanks, quahog decorating, shucking workshops, and more. We’ll also be giving away free green crab coloring books in English and Spanish that talk about how green crabs impact beach ecosystems.

Swing by this free, public event from 3-7 PM to try dishes by Jamaica Mi Hungry and chefs Andrew McQuesten and Youji Iwakura.

Street parking is available along the beach and this event will take place at Revere Beach pavilion 5.

This event is sponsored by Save the Harbor/ Save the Bay and The Department of Conservation and Recreation.

Schedule:

Youji Iwakura (Green Crab Ramen): 3:00 - 4:00 PM

Jamaica Mi Hungry (Green Crabs, Rice, and Beans): 4:30-5:30 PM

Andrew McQuesten (Green Crab Pressed Rice): 6:00 PM - 7:00 PM

Location: Revere Beach Pavilion 5

Sunday, July 7th, join Chef Charles Draghi for a green crab cooking demonstration at the Boston Seafood Festival. From 12:30 to 1:00 PM, Chef Draghi will be at the festival’s demo stage talking through the making of Alcove’s Furlong Bisque made with green crab stock. This demonstration is open to the Boston Seafood Festivals’s general admission and attendees will have an opportunity to taste the bisque and chat with GreenCrab.org after the demonstration. You can purchase tickets from the Boston Fisheries Foundation here.

This demonstration is in collaboration with Wulf’s Fish. Restaurants can purchase live green crabs from Wulf’s in 30 lb packs and individuals can order frozen green crab’s on their website.

Join us this Sunday at Bow Market for Bluefin Raw Bar’s Oysterfest! This interactive festival features oysters from growers across Massachusetts, activities, and drink specials from vendors around Bow Market. 

Throughout the afternoon, we’ll be hosting cooking demonstrations at Nibble Kitchen where people can learn about invasive green crabs and sample green crab dishes. We’ll also be chatting with oyster farmer and green crab harvester Brenden Doyle, who will be talking about the impact of green crabs on oyster farming. 

Demonstrations at Nibble Kitchen will occur at 1:30 PM, 2:30 PM, and 3:30 PM. This event is free and open to the public and if you want to purchase tickets check out Bluefin Raw Bar’s Eventbrite page.