[ SEAWEED COMMUNITY ACTION FUND ]
A working future for seaweed.
I’m bringing a decade of seaweed work into a shared 12-month effort: clearer rules for growers, public education, and practical support for a community-scale industry. You do not need to know aquaculture to take part.
The plan proposes finishing CAPRA, a draft California aquaculture permitting bill, retaining a lobbyist, and building the public support to carry it. Community contributions and larger organizational funding can work together. The priorities remain open to review.
No payment or account is needed to add your name and input here. Free support and financial contributions are separate.
Seaweed Education
The Intertidal classroom
At the year's lowest tides I take small groups out to find, name, and cook the edible seaweeds of the Salish Sea. Between walks I publish recipes, field guides, and the harvest rules for the whole coast.
[Next scheduled walk]
Tuesday, November 24
10:00 PM Pacific
All scheduled walks
Pick a date to open its booking page — add people, read the parking and meetup details for that beach, then check out.
Where to go from here
[On the beach]Foraging Walks
Public low-tide walks and private circles up to six, with broth on the beach.
Open
[At the table]Tastings & Workshops
Private tasting menus, hands-on cooking workshops, and seaweed-forward catering.
Open
[Before you cut]Harvest Rules
What you're allowed to take in Washington, Oregon, and California, plus a map of open beaches.
Open
[Read the tide]TideEx
My tide explorer: 162 mapped spots across WA, OR and CA with per-beach exposure windows, access tags, a coast guide, and a field log — the tool for timing the day.
Open
[Look up]Whale Watch
A live map of recent orca and whale reports, with the closest shore viewpoint to each.
Open
[In the kitchen]Recipes
Pickles, broths, furikake, and seasonal preparations — most of them free to read.
Open
[Take it with you]Downloads
Field guides and printable PDFs for the shore, priced accessibly.
OpenA few principles
Take a little
Foraging ethics first. I never strip a bed and I never harvest what I can't ID with certainty.
Know your shore
Every cove is its own ecosystem. I learn each one by spending time on specific beaches across seasons.
Cook it well
Wild food is only as good as what you do with it. Half the work is in the kitchen, post-harvest.
How bookings work: walks are scheduled events tied to a specific beach and tide window. Pick a published date, sign the waiver, meet on the beach — parking and meetup details come with your confirmation and live on the walks page.