In this class you will learn:
- Tips for ethical and legal foraging/harvesting
- Where to find different edible seaweed species
- How to easily identify at least a dozen favorite sea vegetables
- Why some kelp beds are disappearing and why this matters
- Techniques for preserving your harvest
This class includes* a full color “Sea Vegetables of the Pacific Coast” identification card (laminated and ready for a dip in the ocean!). Downloadable class notes and extensive resources are provided as well to support your tide pool explorations.
*We’d like to avoid charging shipping to those who do not want a tangible ID card mailed to them. After your purchase, check your email for a link to the Class Page where you’ll find the class notes and resources. You will also find simple instructions for having your laminated ID Card mailed to you for just the cost of shipping.
Want more? Check out: Cooking with Sea Vegetables
About your teacher:
Allison Poklemba is a botanist, environmental educator, co-owner of Backcountry Press and Dandelion Herbal Center, and (most importantly!) a seaweed enthusiast. She has been teaching about the joys of foraging for and cooking with sea vegetables for 20 years. Each summer she guides classes through the tide pools of Northern California on seaweed harvest adventures.
Please feel free to be in touch with questions: firstname.lastname@example.org