Culinary Club Visits Westport Sea Farms for Hands-On Oyster Harvesting Experience
On October 27, members of the Culinary Club traveled to Westport Sea Farms in Westport Point, Massachusetts, for a firsthand look at the craft of oyster farming and the pacing of a direct-to-table restaurant. Eight students participated in the excursion, led by faculty advisor Elizabeth Benestad, and were welcomed by the Fennelly family, owners and operators of the farm and restaurant.
The visit began out on the water, where the Fennellys brought students aboard one of their working oyster boats. Mr. Fennelly walked them through each stage of the farming process, from nurturing young oysters to harvesting mature ones, and demonstrated the specialized baskets used to cultivate the thousands of oysters growing in the bay. Students examined the equipment up close and gained a clearer understanding of the care, timing and environmental stewardship involved in maintaining sustainable aquacultures.
After an hour on the boat, the group headed inside the restaurant, where Mrs. Fennelly offered a lesson in oyster shucking. Every student had a chance to try it, learning technique, safety and the satisfaction of mastering an essential seaside skill. She also spoke about the daily operations of the restaurant and the important role played by its summer staff, largely comprised of high school and college students who help keep the bustling seasonal business running smoothly.
The visit ended in the best possible way: by sharing and tasting the oysters they had just learned to harvest and prepare.
This kind of hands-on learning is essential to a Portsmouth education. And, paired with a memorable culinary discovery, it’s experiences like this that deepen students’ appreciation for the local systems that shape our New England coast.
Jonathan D. Sellitto ’01 Abbey Culinary Arts Club pairs with international students to make dinner
The Culinary Arts Club and several international students gathered at the home of Sra. Elsa Tonone De Sala, Chair of the Modern Languages Department and Faculty Advisor to International Student Leaders. Together with Ms. Lizzie Benestad, Latin and Faculty Advisor to the Culinary Arts Club, they made meatballs with rice and meatball-stuffed zucchini in a red sauce broth, salsa verde, red salsa, guacamole, yogurt dip, Mexican wedding cookies, and sampled the Spanish flan that Sra. Sala had made ahead of time. Cold hibiscus tea accompanied the meal.
Patrick Welch ’28 came up with the idea to pair the Culinary Arts Club with international students to prepare a meal. Sra. Sala said they chose to make “comfort foods” that her own children often ask for when they are home, and are also easy to prepare.
Ms. Benestad said she loved watching the students jump at the chance to start preparing the food instead of waiting for someone else to do it. “They were all so happy to be with each other,” Benestad said. “They were laughing, singing and chatting. I loved seeing Elsa doing her thing in the kitchen – she is like a mom away from home for the students. The spicier salsa verde was the highlight for me!”
International Student Leaders host Cultural Events
The International Student Leaders have been busy this fall, hosting two amazing cultural events. They kicked things off with the Autumn Festival, where they gave a fun and informative presentation during assembly to share the meaning behind this special Chinese celebration. Afterward, they gathered by the gazebo to light lanterns and enjoy delicious mooncakes together.
Then, the ISL team led a beautiful presentation about Día de los Muertos, explaining how this tradition is celebrated across Latin America—especially in Mexico—to honor loved ones who have passed away. On the night of November2, students gathered in the Student Center to watch the movie "Coco," make colorful paper flowers, and enjoy some tasty treats. It was a heartfelt and joyful way to celebrate culture and community!
|
