Seaweed Foraging, Cooking Class, and Beachside Picnic
Join us in learning about the diverse and delicious world of California seaweed! In this 3.5–4- hour class, we will hike out during the early morning low tide to explore Marin’s tidepools and learn how to identify and sustainably harvest edible seaweed species native to the Pacific Northwest. Seaweed will be identified by morphology, habitat, and taste, and will be harvested according to ethical foraging practices.
The class will be led by Avery, Catherine, and Tessa, three seaweed enthusiasts who run Salt Point Seaweed, a California seaweed harvesting company dedicated to working with Bay Area restaurants, food businesses, and chefs. In addition to foraging wild seaweed by hand, Avery, Catherine, and Tessa are pioneering new seaweed cultivation efforts in California. With backgrounds in ecology, sustainable agriculture, and regenerative food systems, this trio is devoted to seaweed both as a vital natural resource for marine habitats and coastal communities, and as a source of local, nutritious, and tasty food.
What: Seaweed foraging followed by cooking class
Where: Sonoma, CA (exact location sent with tickets)
Cost: $110 (plus booking fees)
When: May and July dates are now live!
What we'll forage:
We will be harvesting seaweed in the beautiful, rugged, and slippery tide pools of the California coast. All members of the class should be comfortable walking on uneven, wet terrain. Weather can change dramatically, so we recommend preparing for both a cold, misty morning and a sunny beach day.
The morning will begin with an introduction to California seaweeds and sustainable harvesting techniques. We will then learn to identify, harvest, process, and cook a variety of edible species. Everyone can harvest up to 10 pounds of seaweed to take home, and will walk away with recipes and processing instructions to make your own seaweed dishes.
3.5-4 hours of foraging on the Sonoma Coast, followed by a beachside cooking class, an overview of the natural history of California seaweed, a demo on processing fresh seaweed, and a lesson on creating dishes with the seaweed we gathered. We’ll conclude with a picnic!
Got questions? Please see our detailed FAQ (below) or e-mail us at firstname.lastname@example.org.
Frequently Asked Questions:
Where should I stay the night before?
What should I bring to the forage?
Bring a bucket, a mesh bag or a few medium-to-large Ziploc bags for storing collected seaweed (each participant can harvest up to 10 lbs of wet seaweed a day), a pair of scissors or shears, and a pen and paper for notes. While you’re at it, you should also bring: water, sunscreen, warm hat, and a change of socks and shoes.
What should I wear ?
Wear shoes you can comfortably hike around tide pools in -- rubber boots, aqua socks, or old sneakers all work great. The rocky coves we will be visiting are slippery, so shoes with traction are helpful. We will be going out at low tide, but we recommend wearing pants and shoes you wouldn’t mind getting wet. The temperature can change dramatically over a few hours, so we also suggest dressing in layers, wearing a warm hat and gloves, and bringing a change of clothes for the post-harvest feast.
Have more questions? E-mail us at email@example.com!
*Please note that we do not accept cancellations within 14 days of the class. You're welcome to sell or gift your tickets to a friend—just imagine how excited they'll be!