Episode 4: A Seaweed Snack

In this episode of Tending the Tides, hosts Kaitlyn Rich and Emilie Chen dive into the vibrant world of seaweed—from Oregon’s rich kelp forests to the salty seaweed snacks of their childhoods. Through conversations with marine biologists, entrepreneurs, and Chef Strong from our previous episode, they uncover kelp’s vital role in sustaining marine ecosystems and buffering climate impacts. They also explore the growing movement to farm seaweed along the Oregon coast and reflect on the deep cultural connections that Tribes and immigrant communities in Oregon have long held with seaweeds and kelps.Guests: Sara Hamilton, Science Coordinator at the Oregon Kelp Alliance; Alanna Kieffer, marine biologist and owner of Shifting Tides; Chuck Toombs, Founder and CEO of Oregon Seaweed; Jason Busch, Founder and COO of Oregon Seaweed; Chef Jack Strong, Executive Chef at the Allison Inn and Spa; Aaron Huang, Founder of Oo-Nee Sea Ranch; Tom Calvanese, Director of the Oregon Kelp Alliance. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit ecotrust.substack.com