“The way I was introduced to harvesting wild seaweed for culinary use was when I first started going out to the Oregon coast to explore and… get more connected to the ingredients we use,” says Jacob Harth, chef-owner of Portland’s seafood-focused restaurant Erizo. “We just started picking it and testing it every which way. That’s the only way you can learn how to use stuff. You just have to taste it and figure out what works.”

He takes us into