Seaweed Foraging and Cooking Workshops

At spring low tide we explore the intertidal zone, searching for the best edible seaweeds. We discuss tides, sustainable harvesting practice and the cultural history of seaweed. The tide falls for a short window to allow us to explore the lowest part of the ecosystem together; we will talk about the rhythm of the tides and moons which allow for this movement. After, we collectively cook a lunch from what we have foraged. The food we create together demonstrates diverse ways to use seaweed in your own cooking.