Sea Foraging Project
Foraging connects us to the source of our food and to the rest of the natural world. It opens up new taste experiences and can satisfy a need for exploration and experimentation. The right seaweed for example, is full of nutrients including vitamins, minerals and trace elements. In addition to promoting the sustainable use of fish through our Dock to Dish program, our Executive Chef, Marine Biology Team and Health Practitioner are working together to identify seaweeds and sea greens with health benefits, that can be used for consumption. Encouraging the use of these sea vegetables promotes the sustainable use of our marine resources surrounding Kokomo and is another initiative aimed at reducing carbon emissions from food miles.