Explore and Discover our Rich Maritime Heritage at SBMM
Donor advised funds are gaining popularity as one of the most tax efficient ways to give to nonprofits. These funds allow you to contribute cash, securities, or other types of highly appreciated assets to the… Read More
The Santa Barbara Maritime Museum’s (SBMM) Education Programs encourage curiosity through exhibits, experiential learning, and community outreach with special emphasis on California’s maritime history and human interactions with the sea. SBMM has been redefining its… Read More
Ernest Brooks II, one of America’s true pioneering underwater photographers, and Historical Diving Society USA (HDS) Advisory Board members, passed away from heart failure on November 17, 2020. He was 85. Known throughout the international… Read More
IRA Beneficiary– the easiest way to leave a legacy for the Museum Many people have an IRA (Individual Retirement Account) that was rolled over from a former employer retirement account like a 401k or 403b. … Read More
Small Business Saturday, November 28, 2020—12 noon-5pm Museum Store Sunday, November 29, 2020—12 noon-5pm & Giving Tuesday, December 1, 2020 JUST IN TIME FOR HOLIDAY GIVING…the SBMM Museum Store in the Harbor will remain open… Read More
Art Exhibit of Original Naval Paintings Traveling to the Santa Barbara Maritime Museum in December! Where: Santa Barbara Maritime Museum, 113 Harbor Way, Santa Barbara When: December 3, 2020-May 30, 2021 Sponsored by: George H…. Read More
Greg Gorga, our Executive Director, had the opportunity to speak with Santa Barbara filmmaker Heather Hudson before our film screening on November 19th. Register for the free screening here. 1.Tell me about Marge Calhoun: Marge… Read More
Quick & Easy Lobster Salad You Can’t Mess Up By Megan Waldrep Ingredients Steamed lobster tails Romaine lettuce Mayo Worcestershire sauce Lemon Purple onion Salt Pepper Chives, finely chopped for garnish Instructions Steam lobster tails… Read More
Rockfish “Poisson Cru” By Juliette Verstaen Ingredients ¾ cup of fresh lime juice (approx. 12 limes) 6 tbsp canned coconut milk ½ tsp microplaned (or grated) fresh ginger 2 cups diced ½ inch rockfish (approx… Read More
Autumn Harvest Spiced Salmon By Sarah Meuser Makes 2 servings Ingredients for Apple Cider-Infused Roasted Grape and Parsnip Puree 2 cups red seedless grapes 2 cups peeled and sliced parsnips, each sliced 1/4-inch thick (about… Read More
Swordfish and Cherry Tomato Pasta By Giorgia Troiani & Angelo Lucia Makes 2 servings Ingredients 1 tablespoons of pine nuts 7 oz / 200 gr of cherry tomatoes 1 garlic clove 1 ½ tablespoons of… Read More
“Might be the Best Dinner I’ve Ever Made” Ginger, Garlic, Agave & Lime Black Cod with Black Beans & Brown Rice with Ginger Jalapeño Salsa By Lauren Amundson Winnewisser Makes 4 servings Ingredients for Ginger,… Read More