Alanna Kieffer dips a mesh net into a bubbling, open-air tank and scoops up a tangle of dulse, a reddish-brown seaweed that’s unexpectedly feathery and frilly — and definitely pretty enough to eat. At the center of the voluminous tank, a bubbler aerates the water and circulates the seaweed, ensuring each plant gets enough sunlight. The swirling fronds pop up and down in the water like an aquatic art installation. Out in the wild, this seaweed grows in flatter, deep-red leaves on wave-beaten intertidal rocks,...

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Oregon Coast ,
Garibaldi ,
Artisan Producers ,
Eat & Drink ,