The Green Thumb in Water Mill has been tapped to help out with a disaster relief effort. Brookhaven Science Associates, the company that manages Brookhaven National Laboratory for the U.S. Department of Energy, has donated $20,000 to provide weekly deliveries of fresh, organic vegetables for families served by the Mastics and Shirley Community Emergency Food Center. The vegetables are grown and delivered by the Green Thumb Organic Farm through its community-supported agriculture program. The first delivery of vegetables arrived at the pantry on June 20.The donation comes from BSA’s two partners—Stony Brook University and Battelle—and is part of a $50,000 commitment to local disaster relief efforts for people who are still displaced and recovering from the effects of Superstorm Sandy.
BSA’s donation will provide seasonal, fresh-picked crops to feed 50 or more families each week between now and December 5. “We’re grateful for the opportunity to participate in this thoughtful, inspirational project and are excited to begin delivering our sustainably grown, organic crops for the people served by this pantry,” said Johanna Halsey of the Green Thumb Organic Farm.
In addition to the vegetables paid for by BSA, Green Thumb Organic Farm will donate to the pantry any extra crops—including beans, eggplants and peppers—that are available each week.
If you happen to be in Town Hall in the coming weeks, take a look in the conference room adjacent to the Town Board meeting room. Hanging on the walls you will see the gift of art made by Water Mill resident Steve Abramson to the Town Board and Town Trustees. They are a grouping of five framed LeRoy Neiman illustrations from the artist’s limited edition of “Moby Dick” from 1975, including a hand-signed serigraph by Neiman and Jacques-Yves Cousteau’s hand-signed concluding introduction page.
According to Mr. Abramson, the purpose of the gift is twofold: to thank the Town Board and Town Trustees for their efforts and investment in remediating Mill Pond, and also “as a reminder for the board and Trustees to complete the job, including the necessary storm water abatement to prevent additional nutrients from pouring into Mill Pond.”
If you’re wondering about the Water Mill turkey, he was not seriously injured after his feet were bound with painter’s tape, with the exception of a few broken feathers. He’s been released in a wooded area in Sag Harbor where a flock of turkeys roams. Although slow to make friends with the other turkeys, he’s doing well—well enough, it seems, to have a presence on Twitter: @WaterMillTurkey. One of his tweets noted that he misses Water Mill because there are no cars to chase in Sag Harbor.
Last week, Grist mentioned the wonderful surprise lunch brought over to the Water Mill Bridge Club by Trata restaurant. Then, later in the week, we read that the restaurant has been taken over by the owners of Georgica Restaurant and Lounge in Wainscott, who have partnered with their former general manager on the venture. The menu will remain the same, but it will expand a bit to include more Mediterranean-inspired fare.
The interior was given a bit of a face-lift, with a fresh coat of paint, and more seating areas have been added.
In academic news, Elizabeth T. Grun of Water Mill was named to Colby College dean’s list. The college is located in Waterville (funny to go from Water Mill to Waterville!), and Elizabeth had to have a grade point average of 3.7 or higher to attain the honor. She is the daughter of Susan Grun and was a graduate of Southampton High School.
It was a beautiful Fourth of July weekend, and we were happy to see a full contingent of lifeguards at Flying Point Beach, as well as the friendly attendants in the parking lot supervised by Nancy Huneken. And Ryan Rand is there with his truck supplying refreshments. All are the subject of our Meet The Beach Crew photo series this week. Check it out!