Our seaweed is a family business.
Mike Graham started farming seaweed with his wife Erica and eldest son Josh back in 2012. They were joined by Ross Clark, a leader in climate action and sustainability, right from the beginning. Passionate about both the ocean and food, they all decided to work on bringing 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 take turns tending to the farming responsibilities to make sure that the seaweed is growing strong and staying 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.
