Speaker

1) How did you get involved with seaweeds?

My journey into kelp began with a fascination for the wild bounty of natural food resources surrounding me in Southeast Alaska. I started experimenting with various wild ingredients, recreating familiar pantry staples using these materials as core ingredients. As I worked more with kelp, I recognized its potential as a nutritious, low-impact food source and became captivated by its versatility and environmental benefits. This led me to explore the kelp industry more deeply, connecting with farmers, researchers, and innovators in the field.

2) For what application(s) does your company use seaweeds?

Our company focuses on integrating kelp into a variety of food products, particularly condiments and sauces. We've developed kelp-enhanced pickles, pasta sauce, and salsa. While we plan to continue innovating and expanding our product line, our initial focus is on these types of familiar, everyday items. Our goal is to make kelp more accessible and appealing to mainstream consumers while highlighting its nutritional and environmental advantages.

3) What is your vision on the development of the US seaweed industry?

I envision the US kelp industry becoming a cornerstone of sustainable food production and coastal economic development. With continued innovation in cultivation techniques, product development, and consumer education, I believe kelp can play a significant role in addressing food security, climate change mitigation, and ocean health. Moreover, I see it as an opportunity to transform our food system, moving away from the extractive and environmentally damaging methods we've adopted in terrestrial farming. The kelp industry can demonstrate a better, lower-impact way to feed the world. It has enormous potential for growth, creating jobs in coastal communities while providing nutritious, environmentally friendly food options for consumers nationwide.