Our seaweed is a family business.
Mike Graham started farming seaweed with his wife Erica and eldest son Josh in 2012. They were joined by Ross Clark, a climate action and sustainability leader, right from the beginning. Their shared passion for both the ocean and food inspired them to bring an incredibly delicious sea product to chefs while practicing the most responsible and sustainable farming techniques.
The farm is located in Moss Landing, a small town on the western edge of the Salinas Valley. Here, Mike, Erica, and the rest of their family grow a variety of seaweeds in tanks filled with seawater. Each of them takes turns tending to the farming responsibilities to ensure that the seaweed grows strong and stays safe in its rough-and-tumble seawater jacuzzi.
Now, one could ask why would a family farm seaweed, but with Mike being a professor and phycologist (seaweed biologist) at California State University's Moss Landing Marine Laboratories and Erica being a chef and restaurateur, they knew they were the perfect match to bring the most delicious and sustainably farmed seaweed direct to the table. Their expertise in marine biology and culinary arts ensures the highest quality of our product.