The bounty between the tides

Foraging for sustenance and a new perspective along the Oregon coast.

AuthorAuthor

Lena Beck & Modern Farmer
July 28, 2024

Hello! Lena here, staff writer at Modern Farmer.

Have you ever had a pickle made from kelp? I haven’t, but that hasn’t stopped me from thinking about them ever since reading this week’s profile of seaweed farmer and coastal forager Alanna Kieffer by contributor Elena Valeriote.

Eating seaweed may not be new, but I loved reading about how Kieffer weaves education into the experience of foraging for it. She leads people on exploratory tours of the rocky Oregon coast, demonstrating how she sustainably harvests seaweed and shellfish, and often wraps up with a beach-side cooking demonstration.

It’s a thought-provoking piece rich with beautiful images—I hope you love it as much as I do. (And if you do, you’re in luck; we have another great piece on coastal foraging coming up next week, this time from the other coast.)

Meet the coastal farmer and forager introducing Oregon to climate cuisine.

A coastal lunch of seaweed, mussels and gooseneck barnacles. | Photo: Elena Valeriote

Also fresh this week

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Consuming unpasteurized milk comes with the risk of exposure to harmful pathogens. But one Pennsylvania farmer is willing to risk jail time over sales of raw milk.

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Just four years ago, a half dozen free fridges dotted the Georgia capital. Now, there’s just one, and it’s determined to hold on. 

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Community fridges are as unique as the neighborhoods they serve. Meet four groups across the US running fridges full of free food. 

Thanks for reading, and we’ll see you next week!

~ Lena

Community Action Corner

In the course of our reporting, we come across great pieces of actionable advice from our community. Each week we are featuring an action, resource, or extra to help you support a more equitable and resilient food system.

Weekly Action | Thinking of doing some coastal foraging of your own? This blog post will introduce you to the types of things you need to know before you get started.

Hungry for more? Check out the Modern Farmer Solutions Hub for more actionable advice and resources. 

P.S. How beautiful are these pickles made from foraged bull kelp?

~ LB

A glass jar of sliced kelp rings in brine sits on a table next to the ocean.

Wild kelp pickles | Photo: Elena Valeriote