Hired by Seagrove Kelp Co. from southern Alaska to assist in product development

Our assignment was to produce pickled bull kelp, which could be used in a dirty martini or in a Bloody Mary. Not being a big cocktail drinker myself, I used leftovers in a quinoa and grilled salmon dish. Kelp consumption has a long history. Its’ fast and clean farming characteristics, along with it’s high nutritional value, is likely to make it a much more common ingredient in our near future. The texture and mild flavor of some kelps make it an ingredient I get excited to work with.