SOLD OUT - Hope in the Water Screening + Panel
Saturday, February 8th, 5-8pm — Cannon Beach Chamber of Commerce, Cannon Beach, OR
Join us for a deep dive and screening of Hope in the Water, a PBS series about the Blue Foods industry that features kelp farming, urchin ranching, sustainable shrimp farms, and more! A very uplifting docu-series made by Fed by Blue, a nonprofit working to uplift the aquaculture and mariculture industry.
Upon arrival, guests will enjoy an array of seafood bites, drinks, and an opportunity to mingle before our 20-minute screening. Following the screening, there will be a panel discussion featuring local experts in the blue foods industry: Jen Bushman (Fed By Blue), Julie Kuchepatov (Seafood and Gender Equality), Sara Hamilton (Oregon Kelp Alliance), and Aaron Huang (Oonee Sea Ranch). Panel will be moderated by Winter Waters co-founder, Alanna Kieffer of Shifting Tides and Oregon Seaweed. Read more about each panelist below.
Your ticket includes one seaweed mocktail crafted by Dappled Tonic - Spruce Spritz with Meyer lemon, Sitka spruce tips, apple cider, and Oregon sea salt topped with Dappled Citrus Tonic Water. Additionally, seaweed focaccia from Tastebud and tinned fish from Tiny Fish Co. will be available by donation (cash or Venmo accepted).
We highly recommend you make a day of it by attending our Seaweed Cyanotypes workshop before the screening. Learn more HERE.
Available for pre-order with ticket purchase are Bento Boxes by Chef Jane Hashimawari of Ippai PDX. Jane is known for her focus on Japanese comfort food and will be offering seasonal bounties of the Pacific Northwest with Winter Waters bento boxes (which we fell in love with after last year!). Bento Boxes are ONLY available during pre-order with ticket purchase.
Bento Boxes include:
-Inari filled with shiitake, hijiki, edamame
-Kombu pickled purple cabbage
-Oregon Albacore tataki with yuzu kosho
-8 minute egg topped with kewpie and dulse furikake
-Nori and miso roasted kabocha squash
-Wakame, dulse and Dungeness crab salad with honey miso vinaigrette
Blue Foods, defined by Fed by Blue, are the nutritious and diverse foods that come from our planet’s bodies of water - streams, rivers, lakes, wetlands, seas, and oceans. From these abundant waters, we catch and cultivate many different aquatic animals, plants, and algae. Considered some of the most nourishing and sustainable foods on Earth, blue food is a vital food source that we rely on today, and will continue to rely on as our population grows.
With Oregon being home to some of the most sustainable fisheries in the world, as well as an up and coming blue foods industry, we wanted to bring some experts together for you to learn from. Join us for a panel discussion after our docu-screening with the following Blue Foods experts!
Jen Bushman - Fed by Blue - has been working in the food industry for nearly a quarter of a century, with a passion and focus to work with sustainable aquaculture, water farmers, at all levels. Jen is the director of @fedbyblue who works to drive awareness and action in supporting a responsible blue food system.
Sara Hamilton - Oregon Kelp Alliance - is a driving force behind ORKA's mission to assess Oregon's kelp forests. She coordinates SCUBA and drone surveys, manages data, and is working to understand how Oregon’s Kelp have changed over time while working on the 2024 Oregon Kelp Forest Status Report.
Julie Kuchepatov - Seafood and Gender Equality - is a proven thought leader in two global movements: sustainable seafood and fair trade. Before founding Seafood and Gender Equality, she was the Seafood Director at Fair Trade USA, and was responsible for leading and scaling the Fair Trade Seafood Program.She has spent her career working directly with a variety of stakeholders in the seafood sector to address some of the most pressing environmental and social challenges in global seafood production.
Aaron Huang - Oonee Sea Ranch - has been an early-stage operator and founder with numerous venture-capital backed companies in key executive roles. Having followed the ongoing 'underwater forest fire' with the decline of kelp forests and overgrazing zombie urchins for over a decade, he co-founded OoNee to develop a land-based restorative aquaculture solution to tackle ecosystem degradation and workforce development through the lens of climate resilience. He is also a strong believer that re-connecting people with nature through food can change perspectives and behaviors, one urchin at a time.
Moderator: Alanna Kieffer - Shifting Tides - Alanna is a marine science educator with a passion for Oregon rocky intertidal ecosystems and the food they provide. Working to bring pacific dulse seaweed to the market with @OregonSeaweed has made her incredibly passionate about blue foods and the communities behind them. Typically found on the beach leading tidepooling and foraging workshops, but also is a co-founder of Winter Waters!
Winter Waters is taking over Cannon Beach the weekend of February 8th. Check out the other events we’re hosting and get tickets so you can join us at each one.
Learn about local hotels HERE. Part of the mission of Winter Waters is to encourage visitors to book local accommodations and enjoy their time visiting the Oregon coast in the wintertime, so we hope you’ll stay the night.
Bonus: there will be Winter Waters seaweed-centric menu specials going on across town - so even if you don’t attend all of the Winter Waters events in Cannon Beach, there will always be something fun to and delicious to enjoy.
Thanks to our GENEROUS donors, Fed by Blue, Dappled Tonic Water, Cooper Mountain Vineyards, Tastebud, & Tiny Fish Co !
A big thank you to the Cannon Beach Chamber of Commerce for sponsoring Winter Waters. Check out more about Cannon Beach and see a list of accommodation options HERE.
About Us
Winter Waters is an Oregon-born initiative dedicated to promoting seaweed as a superfood culinary ingredient and enhancing local Oregon coast food systems. Our mission is to bridge the gap between consumers and sustainable seafood sources through education and shared meals.
Each February, Winter Waters collaborates with chefs and tastemakers to celebrate sustainable seafood, with an emphasis on seaweed. The state of Oregon boasts some of the most sustainable fisheries in the world, yet much of the seafood produced is exported, and a significant portion of consumed seafood is imported (about 90%!). There is a disconnect between the people and the process and we’d like to help bridge this gap through education and delicious culinary experiences.