Our company was born in 1971 over a pot of seaweed miso soup in the kitchen of Linnette and Shep Erhart overlooking Hog Bay in Franklin. They had just harvested and cooked their first alaria fronds and found the soup delicious! News of the discovery spread to friends; they told their friends...
From two people producing 200 pounds in 1971, there are now about 40 people handling around 100,000 pounds of sea vegetables seasonally. Another 19 year-round crew sort, pack, and market our sea veggies at our plant in Franklin, Maine.
We offer eight organically certified varieties: alaria, dulse, kelp, laver, sea lettuce, Irish moss, rockweed and bladderwrack. They are hand harvested directly from their beds at low tides, dried at low temperatures by sun, wood or forced hot air, leaving them all "raw" and then packaged for resale. We also sell different forms of "milled" (still considered raw) sea veggies, some even mixed with other spices, try our Sea Seasonings ® line. And two flavors of Kelp Krunch, a delicious energy bar made with Kelp, sesame seeds, rice syrup and maple syrup (Sesame Ginger includes ginger, cayenne & vanilla)
Our mission is twofold: to provide high quality North Atlantic sea vegetables as user-friendly foods, supported by reliable information; and to build respectful, long-term relationships with our customers, suppliers, employees and the environment.
Principles and Practices: To the best of our individual and collective abilities, we pursue our mission with honesty, accountability, patience and care.
We understand that these gifts from the sea come with the responsibility to maintain sustainable practices in harvesting, processing and merchandising — leaving more than we harvest, producing more than we consume, and giving back more than we take.
Intentions: With our enthusiasm, we encourage the rediscovery of this ancient food source from the sea. With our personal and traditional knowledge, we share what we have learned from our native sea vegetables and from people worldwide who have used them for centuries. With our curiosity, we learn from our customers what they already know or need to know. And with our ingenuity and respect, we intend to thrive into the 21st century.