Start with Coffee: Seaweed Farmer

I interviewed an Oregon seaweed farmer and told her story as part of DOMA Coffee Roasting Company's "Start with Coffee" series. Here is the full collection: https://www.domacoffee.com/pages/start-with-coffee

Seaweed Farmer Alanna Kieffer starts her day with DOMA Coffee, then kicks butt promoting seaweed as the eco-friendly alternative protein that it is. 

An avid diver who spent a decade in marine science education, Alanna now works with Oregon Seaweed to farm Pacific Dulse seaweed through regenerative aquaculture practices. The plant that Alanna farms is unique and can provide great benefits to our ecosystem, foodways, and community health. 

The trouble is, seaweed isn’t foremost in the typical American’s culinary habits. Alanna says Americans are usually familiar with sheets of Nori, and judge their like or dislike of seaweed from that product. But the fresh Pacific Dulse seaweed she harvests is about as versatile as kale. 

“It’s important to remember that just like vegetables on land, sea vegetables (or seaweeds) are all different in flavor, texture, and use,” says Alanna. 

Pacific Dulse can be eaten fresh, sautéed, oven roasted, dried, and can be added to dishes such as stir fry, rice bowls, or pizza. When pan-fried, Alanna says it has a smokey, savory flavor that some compare to bacon. (Check out oregonseaweed.com for some of their favorite recipes.) 

So, why does seaweed matter? Why should we care if it’s delightful in dishes we already know and love? Because Pacific Dulse seaweed is one of the fastest-growing complete proteins on the planet and can be sustainably farmed, making it a great replacement for high-carbon foods. 

Pacific Dulse also provides potassium, iodine, calcium, iron, vitamins A and C, fiber, and omega-3 fatty acids. It’s pretty much a super plant, and it’s visually flashy, promoting awareness and love for the fragile coastal ecosystems we all need to survive. (If it’s on your plate, you’ll think ocean.) 

“Seaweed represents efforts toward resilience and conservation in our coastal communities,” says Alanna. “The more we can get people to open their minds about ways to help our planet, the better.” 

Pacific Dulse is a great plant to farm: it is carbon-negative and needs only fresh seawater and sunshine to thrive. There’s never a need for pesticides, fresh water, or fuels. It cleans as it grows, absorbing carbon dioxide and excess nutrients. It is a native species that thrives in the cold, nutrient-dense waters of the Oregon Coast. Grow tanks at Oregon Seaweed circulate ocean water directly from the bay, creating a closed circuit. Seaweed is harvested to order whenever local chefs or retailers need it. 

With two locations on the Oregon coast and 30 grow tanks, Oregon Seaweed is the largest land-based seaweed farm in the U.S. During summer months, Alanna spends a lot of time loading and unloading seaweed into a greenhouse to sun dry. 

“Through seaweed and sustainable foods, I have gained a deeper love and appreciation for the PNW ecosystem and the food it provides, and I’m ready to continue bridging these worlds,” says Alanna. 

It might just look like a fuzzy, red plant. But Pacific Dulse seaweed is a call to think about the food you consume, just like you think about the coffee you drink. We raise our coffee mugs to Alanna and the Oregon Seaweed team for tending to this “climate cuisine” plant and our coastal communities. 

Follow Oregon Seaweed at @oregonseaweed or order Pacific Dulse at oregonseaweed.com. Follow Alanna on her personal seaweed and shellfish foraging adventures at @shifting_tides_NW with website shiftingtidesnw.com.