Eating with the Ecosystem

05/26/2026

Join us for Drinking with the Ecosystem at Newport Wine Cellar on Wednesday, June 17th from 5–7 PM for an evening celebrating local seafood, summer flavors, and thoughtfully paired wines.

Chef Kevin O’Donnell of Giusto will lead a scup crudo demonstration, showcasing a fresh, bright summer dish that’s simple enough to recreate at home. Guests will enjoy complimentary wine tastings paired with the crudo and other tasty bites throughout the evening.

10% of sales from the evening will support the non-profit Eating with the Ecosystem and its work advancing place-based seafood sustainability by connecting people more deeply to diverse local seafood, supporting fishing communities, and stewarding healthy ecosystems.

📅 Wednesday, June 17
🕔 5–7 PM
📍 Newport Wine Cellar, 5 Merton Rd, Newport, RI

05/06/2026

Join us on Monday, May 18, for Land & Sea Greens Cocktail Party: A Celebration of Sugar Kelp Harvest Season! Set in the beautiful Manor House at Stone Acres Farm, this ticketed event will feature an evening of thoughtfully crafted kelp-inspired canapés and seasonal cocktails. Proceeds support and

Guests will enjoy creations from a talented lineup of local chefs, including David Standridge (Shipwright’s Daughter and Mystic Fish Camp ), Renee Touponce (Oyster Club and Port of Call ), Jess Spivey (Meryl & Masa ), and Ben Sherman (Owl & Dove ), alongside cocktails by mixologist Jade Ayala of Port of Call. The evening will also highlight contributions from high school culinary classrooms, showcasing the next generation of food leaders.

04/09/2026

THE UNITED TABLE: CATCH IT, COOK IT, EAT IT | APRIL 19 | 4PM - A lively panel all about the joys of recreational fishing in our local waters, presented by Eating with the Ecosystem. Whether you're curious about casting a line, digging for clams, or hauling in crabs, this fun and approachable conversation covers the many ways to catch your own seafood, from fish to mollusks to crustaceans. Attendees will get a tasting of truly Rhode Island clam chowder.
Panelists include Dr. Melva Treviño Peña, human geographer and Assistant Professor at URI; Nathan Andrews, Marine Biologist at RIDEM; and Captain John Lee, owner and operator of JL Charters in Narragansett.

04/03/2026

We’re feeling so grateful 🐟 🩵🦑
Thank you to everyone who supported Eating with the Ecosystem during 401 Gives.
Because of you, we raised $4,535 in just 36 hours to support work that connects people with local seafood and the communities and ecosystems behind it.
This work is only possible because of this community, and we’re so excited to keep building it together.
We can’t wait to share what’s ahead and hope to see many of you at events soon.
Thank you for being part of this. ❤️

03/30/2026

This is what you’re supporting when you support Eating with the Ecosystem 🐟

Over the past few months, many of you helped shape our next chapter through our strategic planning process. Now we’re ready to put that vision into action.
Your support helps power work across New England that connects seafood eaters, fishermen and harvesters, seafood businesses, chefs, students, and communities with the local seafood and ecosystems that sustain us.
From hands on trainings and community events, to strengthening connections across the seafood supply chain, to expanding access to local seafood across our communities, this work is all about building a more connected, resilient, place based seafood system.

401 Gives starts tomorrow, March 31 at 6 AM and runs through April 1 at 6 PM.

You can support Eating with the Ecosystem here:
https://www.401gives.org/organizations/eating-with-the-ecosystem

Giving early helps unlock matching prizes, so join us tomorrow and help multiply your impact.

Every donation makes a real difference for our small organization.

03/18/2026

03/03/2026

For two nights only, Eating with the Ecosystem is partnering with The Block at Woods Hill in the Boston Seaport for a special dinner celebrating the abundance and diversity of New England seafood.

This collaboration brings together Executive Chef Charlie Foster of The Block at Woods Hill and visiting Chef Aaron Chambers of Settler and Bernadette . Both chefs are deeply committed to sustainably caught wild seafood, whole animal utilization, and thoughtful, ingredient driven cooking rooted in regional foodways.

Guests can expect a four course menu featuring bay scallop crudo with green crab emulsion, carpaccio of local knobby whelk, dry aged Boston mackerel, Maine sea urchin terrine, and a dry aged monkfish steak frites, along with a sea inspired dessert. It is a celebration of the full diversity of our local catch, presented in the most delicious way possible.

March 10th and 11th
Seatings at 5:00 and 7:30 pm
$140 per person
We hope you’ll join us.
Reserve your seat at the link in bio.

https://www.theblockatwoodshill.com/experience/tickets-on-sale-2926

02/26/2026

We’re shaping the next five years of Eating with the Ecosystem and we want to hear from YOU 🐟🌊🦀

If you are a seafood eater, fisherman, harvester, seafood business, chef, researcher, policy maker, nonprofit partner, student, or someone who cares about local seafood, this survey is for you.

Eating with the Ecosystem is developing a strategic plan to guide our priorities, programs, and partnerships for the next five years. Our Ecosystem Community Survey is your opportunity to help shape what comes next for our organization and for the regional seafood system.

The survey takes 7 to 10 minutes to complete. Individual responses will only be seen by our consultant team at Karen Karp & Partners and will otherwise remain confidential.

Please take a few minutes to share your feedback and experience. And if you can, help us spread the word by sharing the survey with others who care about local seafood.

Take the survey here:
https://docs.google.com/forms/d/e/1FAIpQLScHlmrCwleEP5bov0qkhF7-Q_6tY6LFbCWlD4CWjmd92xErRw/viewform

Thank you for being part of this ecosystem 💙

02/02/2026

Holding the families, loved ones, and seafood communities impacted by these recent losses in our hearts 🤍🌊💙

01/22/2026

👩‍🍳🦑 Roll up your sleeves and join us! 👨‍🍳🐟

We’re looking for volunteers to help bring Eating with the Ecosystem’s 11th Annual Community Seafood Dinner to life on Saturday, February 21, 2026 in Wakefield, RI.

Volunteers help with set up, food prep, serving, guest check in, raffle tickets, and clean up — and get hands-on experience working with local, seasonal seafood alongside EWTE’s board and culinary team. It’s a fun, community-centered way to learn, connect, and be part of one of our favorite events of the year.

✨ Volunteer perks include:
• Hands-on seafood preparation experience
• Learning from fishermen and culinary professionals
• An Eating with the Ecosystem t-shirt

Dinner guests are also welcome to sign up for shifts, including earlier prep shifts or clean up only shifts.

👉 Sign up to volunteer via the link in our bio or here:
https://docs.google.com/spreadsheets/d/1ZcRdqMrfBoIhAIc5T8LW4J7b8TqOI_FEG2-shwhoIBs/edit?gid=0 =0

Questions? Email [email protected]