EVENTS
Touch Tank at Wellfleet Oyster Fest
Did you know that green crabs pose a major threat to wild and farmed oysters?
Check out GreenCrab.org’s touch tank and shop crabby art and merch at Wellfleet Oyster Fest! We’ll also be highlighting green crabs’ impact on Cape Cod oysters and local efforts to study and trap the invasive.
Green Crab Markets & Food Safety
Join GreenCrab.org for UMaine Extension’s Food Safety Webinar Series via Zoom! On October 16th, GreenCrab.org Executive Director Mary Parks will be diving into culinary markets for green crab and exploring food safety considerations for harvesters, chefs, and processors working with green crab.
https://maine.zoom.us/j/87086833118?pwd=acxDf6GRUac8y6ucDszcRLlQEq8Vrg.1
Password: 905066
Shuck & Learn with RIEE and Captain Jason Jarvis
This event is free and open to educators!
On October 15th, join green crabber Captain Jason Jarvis and Mary Parks of GreenCrab.org for a conversation on green crab’s ecological impact, culinary efforts, and an interactive shucking demonstration and tasting. This workshop will also highlight in-classroom activities developed through GreenCrab.org’s Crab Class program and pathways for classrooms to engage in citizen science data-collection efforts.
Touch Tank & Demo at Spicetober Fest
SpicetoberFest is a spicy harvest festival and Boston’s hottest fall celebration of bold local flavors and vibrant culture. Join GreenCrab.org for a touch tank and culinary demo. Admission to Spicetober Fest is free.
Seafood at Sunset
Invasive green crabs pose a major threat to some of New Bedford’s most valuable fisheries. Green crabs were first introduced to Massachusetts ecosystems over 200 years ago and since then their populations have skyrocketed. Green crabs are voracious predators of local shellfish, including bay scallops, oysters, mussels, and clams. The crabs also compete with native crustaceans and destroy vital eelgrass habitat while foraging for food: an ecosystem that’s vital for a wide variety of groundfish in the early life stages. However, green crabs also have a rich culinary history across their native range and are embedded in Portuguese, Italian, French, and Tunisian cuisine. Founded in 2020, local nonprofit GreenCrab.org has been building culinary markets for green crab, partnering with chefs, harvesters, and seafood companies across the US in a “Problem to Plate” approach. After connecting with GreenCrab.org, New Bedford food leader Rhonda Fazio started exploring how green crabs could be built into her free community event series “Seafood at Sunset”.
Seafood at Sunset features tastings of free local seafood dishes created by Rhonda Fazio, pairing culinary education with celebration at sunset. This Sunday, the last Seafood at Sunset of the season at Play Arcade in downtown New Bedford includes a menu of green crab and corn chowder with clam cakes. Attendees will also have a chance to learn about green crabs and meet the invasive at GreenCrab.org’s touch tank.
This final Seafood at Sunset of the season kicks off at 5 PM on September 27th and will wrap up by 8 PM. Rain or shine, the tasting will take place at PLAY Arcade on the rooftop or inside.
Seafood at Sunset by Rhonda Fazio is funded in part by a grant from the New Bedford Cultural Council, a local agency supported by Mass Cultural Council, a state agency.
This event is free and open to the public.
Touch Tank at Boston Local Food Fest
Join GreenCrab.org at the Boston Local Food Festival for a free touch tank and green crab tasting. Learn about green crab’s invasive impact and ID. We’ll also be chatting about the tasty side of green crabs and handing out free samples of St. Ours Crab Broth alongside Sharon St. Ours.
Meet GreenCrab.org at Farming Falmouth
Farming Falmouth brings together community members, organizations, and local leaders to explore actionable steps toward a stronger, more resilient local food system. Meet GreenCrab.org and learn about our organization’s unique mission to build culinary markets for green crab and spread awareness of its invasive impact. We’ll be chatting with guest on how to ID a green crab, cook with the invasive, and use leftover shell matter as fertilizer or compost.
Free Tasting & Screening of One Bad Crab at the Vineyard Haven Public Library
On August 28th, join filmmaker Sandy Cannon-Brown at the Vineyard Haven Public Library for a screening of her film “One Bad Crab”. This film explores the impact of invasive green crabs on Martha's Vineyard and highlights how communities and organizations across the US are responding, from culinary markets to monitoring and removal. The screening will be followed by a panel and tasting of a green crab dip made by Sandy Cannon-Brown. This event is free and open to the public.
Wolfe's Neck Green Crab Derby
From 2:30 to 4:30 PM on June 25th, join GreenCrab.org for the second Green Crab Derby at Wolfe's Neck Center for Agriculture and the Environment! This family-friendly event is free but registration is limited. This event will begin with an overview of green crabs, touching on species ID, local organizations that work with green crabs, and culinary applications. Captain Jason Jarvis will also provide some background on how coastal foraging differs from commercial harvest. The top crabber will take home some fun green crab prizes. This event is free and open to the public but sign-ups are limited!
Derby competitors should bring their own buckets, a cooler if you're taking crabs home, and shoes for a rocky and slippery shoreline. Carpooling is encouraged and there will be a shuttle from the parking lot to the shoreline.
Chef Workshop at the Maine Food and Beverage Education Center
From 10 AM - noon on June 25th, join GreenCrab.org and Eating with the Ecosystem at the Maine Food and Beverage Education Center for an intensive workshop all about cooking with green crabs! This workshop will break down preparing green crabs in a restaurant setting while highlighting two Maine products made with green crab: Maine Garum Company's Crab Garum and Khmer Maine's Salted Crab. Chefs, including James Beard Award-Winner David Standridge, will break down cooking, storing, and processing green crabs. Programming will also touch on Front-of-House communications strategies for marketing green crab dishes. Tickets for this class are $40 for the general public but we're giving away 15 free tickets for Maine restaurant workers! Contact maryparks@greencrab.org for a promo code.
This event takes place during Green Crab Week: a national celebration of green crabs as a seafood. Learn more about Green Crab Week and events here: www.greencrab.org/green-crab-week.
Pictured above: Chef David Standridge at James Beard Platform, demonstrating a dish with green crab gelée. This dinner featured a menu centered around green crabs and even included a green crab cocktail.
The Green Crab Working Summit
On June 24th, join GreenCrab.org, Manomet Conservation Sciences, NH Sea Grant, and Eating with the Ecosystem for the second Green Crab Working Summit at O’Maine Studios in Portland, Maine!
The Green Crab Working Summit aims to support the growth of green crab markets by:
Fostering collaboration and innovation among seafood suppliers, harvesters, chefs, and researchers across the Northeast
Identifying knowledge gaps and challenges associated with harvesting, distributing, cooking, processing, and marketing green crabs
Strengthening green crab supply chains
Showcasing green crab markets, products, and culinary efforts
The Green Crab Working Summit is hosted during Green Crab Week: a week dedicated to eating green crabs in partnership with restaurants across the US. Summit elements include:
Panels and Presentations: Featuring harvesters, product innovators, seafood purveyors, and researchers
Culinary Demonstrations and Tastings: From acclaimed New England chefs in the O’Maine Studio Kitchen
Networking and Knowledge-Sharing Opportunities: Facilitated by industry experts
Green Crab Market Showcase & Happy Hour: Featuring green crab bites and cocktails from participating chefs
Field Trips (June 25th): Stay tuned for more information on a chef-geared cooking class at the Maine Food & Beverage Education Center (Wiscasset, ME) from 10 AM to noon and a green crab foraging demonstration and crabbing competition at Wolfe's Neck Center for Agriculture & the Environment (Freeport, ME) in the afternoon
Key Details:
Parking is available for all attendees
Ticket price includes tastings and Market Showcase cocktails and small bites
A second, smaller round of tickets will become available after assessing scholarships
History of the Green Crab Working Summit:
In 2018, Manomet Conservation Sciences and New Hampshire Sea Grant hosted the first-ever Green Crab Working Summit at O’Maine Studios in Portland, Maine. Chefs, harvesters, seafood suppliers, and scientists from across the Northeast gathered to share knowledge on invasive green crabs, discuss potential markets, and explore opportunities for collaboration. The agenda featured panels, break-out sessions, soft-shell sorting tutorials, and culinary demonstrations from top New England chefs. This working summit kick-started green crab market development, increased public awareness of the invasive species, and fostered collaboration between previously disconnected communities.
Green crab markets have come a long way in 8 years. Several green crab products have entered the marketplace and over 100 restaurants and fish markets have featured the invasive on their menus. Three New England states have passed legislation centered on increasing consumer access to green crabs. Publications from Business Insider to the New York Times Magazine have highlighted emerging markets for the crab alongside the stark realities of its invasive impact and expanding range.
Green Crab Week
From June 22nd to 28th, join us in celebrating Green Crab Week with restaurants, fish markets, harvesters, and organizations across the US.
In 2025, 70 restaurants and fish markets from Maine to Arizona served invasive green crabs as part of Green Crab Week, reaching an estimated 10,000 diners. This week will also include the return of the Green Crab Working Summit, organized in collaboration with Manomet Conservation Sciences, NH Sea Grant, and Eating with the Ecosystem.
Stay tuned for more information on events happening during Green Crab Week.
Pictured is silken tofu, scallop tartare, chilled green crab broth, yuzu kosho from Mr. Tuna in Portland, Maine (served during Green Crab Week 2025)
Yappy Hour at Polkadog Seaport
On June 8th for World Ocean Day, join us at Polkadog Seaport from 5-7 pm for Yappy Hour! This celebration of climate-resilient seafood will include o'dourves for pups and humans, including green crab bites from St. Ours and Boston Provisions and doggy cocktails and charcuterie boards from Polkadog. GreenCrab.org will be hosting a green crab touch tank while the MA Oyster Project highlights the importance of its oyster restoration efforts.
This event is free, open to the public, and dog-friendly!
Binational Great Lakes Aquatic Invasive Species Forum
On the morning of May 13th, join GreenCrab.org Executive Director Mary Parks at the Binational Great Lakes Aquatic Invasive Species Forum. Mary will be presenting virtually on culinary markets for invasive green crab and GreenCrab.org’s “Problem to Plate” approach.
Those looking to join virtually can visit the following link: https://teams.microsoft.com/meet/2432224450246?p=oGIKg1wmhOf2qkcjun
Reframing the European Green Crab Panel: Challenge to Opportunity
Interested in learning more about green crabs at the Maine Fishermen’s Forum? Next Thursday at 10:35 AM, check out “Reframing the European Green Crab: Challenge to Opportunity” in the Rockport/ Rockland Room.
Moderated by Dr. Marissa McMahan of Manomet Conservation Sciences and Dr. Hillary Smith of the University of Maine, this seminar will offer a brief State of the Industry overview, highlighting key challenges and opportunities. Topics include green crab economics, existing and emerging markets, revenue potential and break-even considerations, regulatory pathways, and value-added opportunities for product innovation and multicultural markets. A panel of experts will share current insights and spark discussion around next steps and emerging ideas:
Panelists:
Dr. Gabriela Bradt, Fisheries and Aquaculture Extension Specialist, NH Sea Grant
Mary Parks, Executive Director, greencrab.org
Mike Masi, Owner, Shell & Claw
John Painter, Owner, Maine Green Crabs
Liam Fischer, Owner, Maine Garum Co.
Marpheen Chann, Executive Director, Khmer Maine
Give a Shuck: MA Oyster Project
Join MA Oyster Project for an unforgettable afternoon on the Charles River! Enjoy fresh oysters, chef-crafted bites, and live music from The Splinters — all in support of vital restoration efforts for our Massachusetts coastlines.
Celebrate the impact of local conservation while learning to shuck alongside New England oyster farmers and taste creative oyster dishes from top Boston chefs.
Our friend Henry Dubin from Cape Oyster Experience will lead our learn-to-shuck station for those who wish to learn the art of shucking.
Mary Parks from Greencrab.org will also be at Give a Shuck this year to share how her team is tackling these invasive creatures. Hint: Their methods are delicious! Stop by to talk to Mary and learn more.
✨ Go VIP! ✨ Savor an expertly curated tasting of five oyster species, thoughtfully paired with wine and caviar. Guided by Julie Qiu of the Oyster Master Guild, Bekah Angoff from Wulf's Fish, and Daniel Rodriguez of Currently Wine, this intimate session offers guests a deeper appreciation of the flavors and stories behind each pairing.
Every ticket sold supports the impactful work of the Massachusetts Oyster Project — restoring reefs, improving water quality, and protecting our coast.
About the Event
Get to know your New England oyster farmer while you taste fresh oysters from their farm:
Cuttyhunk Shellfish Farms
Great Marsh Shellfish Co.
Mere Point Oyster Company
Mill Creek Oyster Company
Additional unique bites by top Boston Chefs, including:
Tracy Chang, Pagu
Will Gilson, Puritan Oyster Bar, and Gepetto @ The Lexington
Tran Lee, Viet Citron
Sara Markey and Andrew Brady, Field & Vine and Junebug
Robert Harris, Seasons to Taste
Things to know
Guests 21 and over can quench their thirst with beer, wine and cocktails, from Barr Hill, Currently Wine
Entertainment will be provided by The Splinters, renowned for their infectious groove and bluegrass harmonies.
Don’t miss our silent auction with an array of esteemed items and local experiences awaiting your bids!
Mass Oyster Project merchandise for sale, like hats, shirts, and sweatshirts.
Conservation and Cuisine with PAGU and the Nature Conservancy in MA
Learn about invasive green crabs at the GreenCrab.org touch tank, chat with coastal experts from The Nature Conservancy, and enjoy Green Crab Sambusas from PAGU —all while learning how your kitchen habits can help protect our ocean. GreenCrab.org will also be handing out free Polkadog Green Monstah Treats, made with green crab and kelp.
This event will take place in the Dewey Square Plaza (adjacent to Night Shift Brewing) and is free and open to the public, with Sambusas available for purchase á la carte.
Touch Tank at Boston Local Food Fest
Join GreenCrab.org at the Boston Local Food Festival for a free touch tank! Learn about green crab’s invasive impact and ID. We’ll also be chatting about the tasty side of green crabs and handing out free samples of St. Ours Crab Broth alongside Sharon St. Ours.
Green Crab Feast at Althea in Cambridge, MA
On Thursday, August 28th join GreenCrab.Org on the patio at Althea in Cambridge, MA for a green crab feast featuring Currently Wine Co. and Wulf’s Fish green crab!
Green crab is one of the world's worst invasive species, threatening some of New England's most valuable fisheries and vulnerable ecosystems. Luckily, green crab is also a versatile, delicious seafood that's been a staple on Althea's menu, featured in their signature Spicy Crab Spaghetti.
Welcome Cocktail & Bite:
Green Crab and Tomato Water 'Tini -Green Crab Tincture, Heirloom Tomato Water
Crab Egg & Buttermilk Biscuit bite -green crab omelette, dill-green crab butter
Sit Down & Enjoy:
Chilled Green Crab and Corn Salad: local stone fruit, green onion, green crab vin
Green Crab Bake -green crab, shrimp, Althea pilsner, gold potato, house andouille sausage, buttered crab toast
Spicy Green Crab Spaghetti - green and Jonah crab, black breadcrumbs
Wine pairing from Currently Wine Co
Let’s get together for a good cause, helping protect the coast one bite at a time!
Each ticket includes a donation to GreenCrab.org: a nonprofit that builds culinary markets for green crab and spreads awareness of its invasive impact.
Screening of “One Bad Crab” at Block Island Maritime Institute
On July 22nd, join filmmaker Sandy Cannon-Brown at the Block Island Maritime Institute (BIMI) for a screening of her film “One Bad Crab”. This film explores the impact of invasive green crabs on Martha's Vineyard and highlights how communities and organizations across the US are responding, from culinary markets to monitoring and removal. After the screening, Cannon-Brown will be joined by Mary Parks (Executive Director of GreenCrab.org) for a conversation on green crabs, culinary markets, and the need for collaboration between island communities dealing with invasive green crabs.
Learn more about GreenCrab.org and culinary efforts in this excerpt from "One Bad Crab"
More Green Crab Happenings on Block Island:
Looking to eat green crabs on Block Island? Chef Phil Walsh of The Landing at Champlains will be serving up his signature Block Island Green Crab Bisque all summer long. His bisque developed a loyal following after he introduced it at the Old Island Pub several years ago.
Block Island's Shellfish Commission and Harbors Department are continuing a crab trapping and predator mitigation program. Soft-shell juveniles (steamers) are being grown under predator netting, some for two years now. This year Dr. Roxanne Banker and students from Providence College will begin quantifying the results of this effort. They have also initiated deployment of recruitment boxes, a.k.a. Beal boxes, in a technique popularized by Dr. Brian Beal of the University of Maine-Machias and the Downeast Institute.
Mr. Tuna x The Shipwright's Daughter Green Crab Dinner on the Sabino
Join us for an outstanding evening on the water as two culinary powerhouses—2025 James Beard Best Chef: Northeast nominee Jordan Rubin of Mr. Tuna and 2024 winner David Standridge of The Shipwright’s Daughter—come together for a one-night-only collaboration during Green Crab Week. Aboard the historic Sabino steamboat, guests will embark on a two-hour sunset cruise down the Mystic River, savoring a multi-course tasting menu that celebrates the invasive green crab.
Tickets include a multi-course green crab-inspired tasting menu, welcome beverage, and a scenic cruise. Seats are limited, and this voyage will sell out fast. Join us as we toast to collaboration, conservation, and a new kind of seafood experience. A portion of proceeds benefits Greencrab.org and their mission to fight invasive species through culinary innovation.
Turning the Tables on Green Crabs with Maine Green Crabs at the Rockport Library
The Rockport Public Library will host the next program of their deliciously educational foodie series. John Painter of Maine Green Crabs will discuss how the New England fishing industry is developing innovative strategies for addressing climate-change-related challenges. Painter will also talk about green crabs: how they got here, what they’re doing now, and why it matters. Samples of green crab dishes will also be provided. Seating is limited to 40 for this event.
Looking to dine out on green crabs after in celebration of Green Crab Week? Check out green crab specials at Sammy’s Deluxe in Rockland or Albatross in Camden.
The Small Sit | From Menace to Menu with Manomet and NH Sea Grant
The European green crab is small but mighty—and not in a good way. As waters have warmed, this invasive species has wreaked havoc on east coast ecosystems from New England to Canada, threatening native shellfish, eelgrass beds, and the livelihoods of fishers. But what if this ecological disruptor could become an economic opportunity?
Join Marissa McMahan, Manomet’s Senior Director of Fisheries, and Gabriela Bradt of New Hampshire Sea Grant, for a bite-sized science session on how Manomet, NH Sea Grant, and partners are tracking, studying, and rethinking green crabs. Since 2018, Manomet has led one of the most consistent green crab monitoring efforts along the Maine coast, gathering data with help from researchers, students, and community scientists. This research is already informing ecological management, outreach, and—most excitingly—innovative fishery development. Similarly, NH Sea Grant developed a participatory science program, The Great Green Crab Hunt, that took a different approach to monitoring green crabs in NH with a focus on identifying hot spots and timing for molting crabs that could help inform a soft-shell fishery while at the same time providing an excellent outreach and awareness vehicle for everyone! This long-running program has contributed significantly to how the Northeast is approaching green crab mitigation through science, innovation, and public engagement to tame and utilize a resource rather than seeking to eradicate a well-established invader.
In this webinar, Marissa and Gabby will share the science behind green crab monitoring and how coastal communities are flipping the script on this invasive species. From soft-shell green crab delicacies to fermented sauces for chefs, discover how this crustacean villain may just become a sustainable seafood hero.
Green Crab Photo by P. McAleenan
Dune Brothers Crab Party x Green Crab Week
Green crab is an invasive species that impacts a wide variety of native species in Rhode Island including oysters, bay scallops, and fluke. Luckily, green crab is also a versatile seafood that’s been popping up in kitchens across the Ocean State. In celebration of Green Crab Week, Dune Brothers is teaming up with GreenCrab.org and Eating with the Ecosystem for a crab party at their Ives St. location featuring green crab dishes and specialty cocktails. Party goers will also have the chance to learn about species affected by green crab, meet some of the crabbers behind Green Crab Week, and purchase live green crab to take home and cook with. This party is open to the public and aims to foster collaboration between the RI restaurant and seafood industry. Tickets are available for purchase at the door throughout the night, with inside and patio seating available.
For $45, tickets include a welcome cocktail made with green crab and small bites featuring green crab. A $10 discount is available for restaurant and seafood industry friends.
A portion of the proceeds benefits GreenCrab.org and Eating with the Ecosystem.
Dune Brothers x Green Crab Week
Those who can’t make it to the Monday party can also swing by their Ives location to try a green crab dish throughout Green Crab Week. As an official Green Crab Week wholesaler, Dune Brothers’ green crabs will be featured on menus across RI & CT from June 20th - 29th. Head over to the Green Crab Week event page to learn more.
About Eating with the Ecosystem
Eating with the Ecosystem is a small non-profit whose mission is to promote a place-based approach to sustaining New England’s wild seafood, through healthy habitats, flourishing food webs, and short, adaptive seafood supply chains. Based in RI, Eating with the Ecosystem frequently integrates green crabs into their work with chefs and community members and is a co-organizer of Green Crab Week.
The Great Green Crab Hunt with New Hampshire Green Crab Project
Join the New Hampshire Green Crab Project to search the coast for green crabs! Volunteers will contribute to a study evaluating the potential for a commercial fishery to help control this invasive species. Participation in this project requires walking on rocky shorelines and uneven terrain.
The hunt takes place at 43.07160° N, 70.73507° W
Learn More About Green Crabs from NH Sea Grant and Manomet
The Green Crab Guide: In the Field & In the Kitchen. The comprehensive guide (26 pages) teaches green crab identification, molt status determination, culinary preparation, and includes 7 green crab recipes
Green Crab Week Noodle Popup X Washoku Renaissance
We’re kicking off Green Crab Week at Farthest Star Sake with noodles!
Join us at the Medfield brewery for a pop-up with The Boston Globe’s Best Chef and GreenCrab.org Board Member Youji Iwakura of Washoku Renaissance! Chef Iwakura will be preparing green crab noodle dishes in the taproom made with St. Ours Crab Broth.
GreenCrab.org will also be hosting a touch tank featuring live green crabs and chatting about green crab’s invasive impact alongside the St. Ours & Co team.
Green Crab Week 2025
The European green crab (Carcinus maenas) is commonly considered one of the “world’s worst invasive species” and its populations and range are expected to expand with climate change. Green crabs were first introduced to New England over 200 years ago and currently pose a massive threat to the region’s most valuable fisheries and vulnerable ecosystems. Fortunately, green crab is also a delicious, sustainable seafood that can be served soft-shell, fermented, shucked for roe, or transformed into stocks, sauces, and soups.
From June 20th to 29th, join us in celebrating Green Crab Week with restaurants, fish markets, harvesters, and organizations across the US. Check out the link below to find participating restaurants, fish markets, free events, and restaurant collaborations.
Conanicut Island Crab Green Crab Derby: Now June 15th
As part of Conanicut Island Sailing Foundation's free annual Bay Day on June 15th, GreenCrab.org is hosting a Green Crab Derby for kids and families! Green crabs are one of the world’s worst invasive species that are incredibly common in New England. Luckily, green crabs are delicious and becoming a popular ingredient among RI chefs. The CISF Green Crab Derby takes place the week before Green Crab Week: a week-long effort hosted by GreenCrab.org in partnership with organizations and restaurants across the US. Participants will have a chance to learn about invasive vs. native species ID, cooking techniques, and impacted species and ecosystems. Derby competitors are encouraged to take home their green crabs to cook with them to celebrate Green Crab Week.
Free Bay Day activities for kids and families also include sailing, kayaking, a STEM table, fishing, tie-dye, a raffle, food trucks and more from 1 PM - 4 PM! This family-friendly event is free and open to the public (rsvp link in bio).
What To Bring:
Rubber boots or water shoes that can get muddy
Sunscreen
Hat
A bucket to collect crabs
A cooler and ice if you’re bringing crabs home
Optional: garden gloves, fishing gloves, net, or recreational crab trap
Invasive Impact & Culinary Markets: Land & Sea Lecture
Hybrid Speaker Series: Free In-Person & Virtual Event
On May 20th, join GreenCrab.org virtually or at the Essex Shipbuilding Museum for a conversation on green crabs' invasive impact, emerging culinary markets, and an overview of how to cook with green crabs. Executive Director Mary Parks will explore the crab's history on the North Shore, regional market development efforts, and impacted fisheries and aquaculture.
Oyster Party: Art, Sustainability, and Culinary Connections
On May 4th, join GreenCrab.org and Eating with the Ecosystem at the Newport Art Museum for an oyster party celebrating Rhode Island shellfish, green crabs, and ecological storytelling through art.
Artist Talk: Andrea Spiridonakos will discuss her Artist in Residence experience, portfolio, and how her work highlights the importance of nurturing our coastal community.
Discussion: GreenCrab.org Executive Director Mary Parks will guide a conversation on green crabs, their invasive impact, and connection to RI shellfish with Captain Jason Jarvis of Quonnie Fish Co. and Kate Masury of Eating with the Ecosystem. This conversation will also explore why eating invasive and underutilized species is key to supporting a resilient food system.
Green Crab Touch Tank: Hosted by Nick Cataldo of Bluff Hill Cove Oyster Farm
Oyster Bar: Two varieties of RI oysters shucked by The Shuckologist
Libations: Featured Cocktail — St. Ours Green Crab Bloody Caesar, Craft Beer, and Wine
Ticket Includes: Artist talk & discussion, oyster bar, finger foods, one drink ticket, and museum admission.
Art that Gives Back: GreenCrab.org will be selling crocheted clams and oysters created by Providence-based textile artist Ava Wood and tide pool prints from New England-based photographer Charlie Nutting. 100% of proceeds support GreenCrab.org’s shellfish outreach and collaboration efforts.
Personalized Poetry: Julie Genga (@grayseapoetry) will be onsite composing personalized and embellished poetry on her typewriter.
Featured Speakers
Captain Jason Jarvis
Based in Westerly, RI Captain Jason Jarvis has been harvesting green crabs for 11 years along with a wide variety of other species from oysters to underutilized slipper limpets. He's been a commercial fisherman for almost 3 decades, co-founded Quonnie Fish Co., and founded South County Fishmongers. Jarvis also serves as one of GreenCrab.org's Harvester Advisors and board president of the North American Marine Alliance: an organization that tackles food justice and racial equity and works closely with indigenous leaders on fisheries issues.
Kate Masury
Kate Masury is the Executive Director at Eating with the Ecosystem, a small non-profit whose mission is to promote a place-based approach to sustaining New England’s wild seafood, through healthy habitats, flourishing food webs, and short, adaptive seafood supply chains. Kate frequently integrates green crabs into her work with chefs and community members and has collaborated with our organization on events and resources.
Andrea Spiridonakos
Andrea Spiridonakos has a practice driven by process, experimentation, and detail, through various mediums such as fiber art, decorative art, and installation. Spiridonakos holds a degree in Fashion Design from the Fashion Institute of Technology in NYC. She is the former Artist in Residence at the Newport Art Museum, whose recent work features a Rhode Island oyster, felted from locally sourced wool.
This joint fundraiser benefits the Museum and GreenCrab.org‘s mission: building culinary markets for European green crab and spreading awareness of its invasive impact across the globe