Celebrating sea vegetables
as a culinary ingredient
During the month of February 2024, year two of Winter Waters will work with chefs and tastemakers to celebrate regenerative seafood, with an emphasis on farmed sea vegetables including wakame, kombu, sea lettuce, and dulse.
If you’d like to participate in or sponsor Winter Waters 2025, please email winterwaterspnw@gmail.com. Otherwise, sign up for our newsletter to get updates about upcoming events.
eat your sea veggies
eat your sea veggies
About
Winter Waters
Winter Waters was created when passionate seaweed advocates Alanna Kieffer of Oregon Seaweed and Rachelle Hacmac of Blue Evolution teamed up with Oregon Coast food systems value-chain coordinator Kristen Penner. We decided it was time to bring a seaweed-centric seafood series to the Portland and Oregon Coast area!
We are three women working hard to make regenerative seaweed and local seafood a familiar and favorite food in our communities and help everybody source locally. We are foodies, farmers, and fishermen, who want to share the unbelievable work being done in our backyards with you. There is so much to celebrate in our community, and why not celebrate by supporting the regenerative efforts taking place. Join us in celebrating, eating, and learning about regenerative seafood this new year!
The Mission
The mission of Winter Waters is to raise awareness of farmed sea vegetables as a superfood culinary ingredient and to improve local Oregon coast food systems. The Pacific Northwest is home to some of the most sustainable and regenerative fisheries yet we ship out most of the seafood we produce and import most of the seafood we eat. There is a disconnect between the people and the process and we’d like to help bridge this gap through education and delicious shared meals.
