Quality Control: Sourcing Consistent Kelp | Sea to Sale

1

00:00:04.395 –> 00:00:06.955

Hi, and welcome everyone to today’s Cita sale.

 

2

00:00:07.815 –> 00:00:11.195

Um, I’m really excited to welcome you to this conversation.

 

3

00:00:11.645 –> 00:00:14.555

We’ll be chatting about Kelp quality control, um,

 

4

00:00:14.775 –> 00:00:16.715

and really helping you to start

 

5

00:00:16.715 –> 00:00:18.155

to think about quality standards

 

6

00:00:18.175 –> 00:00:21.115

and sourcing consistent kelp that meets your specific needs.

 

7

00:00:22.175 –> 00:00:24.995

For those of you who weren’t at our previous sessions

 

8

00:00:24.995 –> 00:00:27.595

and don’t know me, um, my name’s Grace Collary

 

9

00:00:27.595 –> 00:00:29.915

and I’m Green Wave’s Market Development Program Manager.

 

10

00:00:33.055 –> 00:00:34.915

Um, many of you already have,

 

11

00:00:35.055 –> 00:00:37.835

but if you haven’t taken the chance to introduce yourself,

 

12

00:00:38.335 –> 00:00:40.955

um, we love to just see who’s in the room.

 

13

00:00:41.375 –> 00:00:44.235

So feel free to share your name, your current

 

14

00:00:44.335 –> 00:00:47.715

or intended roles in the industry, um, as well as

 

15

00:00:47.715 –> 00:00:48.795

where you’re joining us from.

 

16

00:00:50.205 –> 00:00:51.345

Um, and I’m gonna go ahead

 

17

00:00:51.345 –> 00:00:54.025

and jump in while folks are continuing introductions.

 

18

00:00:55.045 –> 00:00:57.665

So, um, once I hand it over to our speakers,

 

19

00:00:57.665 –> 00:01:00.545

we’re gonna go ahead and close the q and a function on Zoom,

 

20

00:01:00.805 –> 00:01:02.345

or close the chat, um,

 

21

00:01:02.405 –> 00:01:04.945

and switch over to the q and a function on Zoom.

 

22

00:01:05.525 –> 00:01:07.505

Um, and I promise to do everything I can

 

23

00:01:07.565 –> 00:01:10.465

to make sure we have enough time for q and a at the end.

 

24

00:01:11.245 –> 00:01:13.865

Um, as usual, this meeting’s being recorded

 

25

00:01:14.165 –> 00:01:15.985

and we’ll share it with you following this session.

 

26

00:01:18.445 –> 00:01:21.705

So after I give a really brief overview about help quality,

 

27

00:01:22.445 –> 00:01:26.225

um, I’ll hand it over to Leah from Barnacle Foods, um,

 

28

00:01:26.365 –> 00:01:28.785

to share how they use quality standards

 

29

00:01:28.805 –> 00:01:31.545

to source both food grade, um, bulk kelp

 

30

00:01:31.545 –> 00:01:34.065

and sugar kelp for their Super Delicious products.

 

31

00:01:34.965 –> 00:01:38.505

Um, and then Susie Flores will talk about how, um,

 

32

00:01:39.565 –> 00:01:42.265

the farmers at the Sugar Kelp Cooperative, um,

 

33

00:01:42.265 –> 00:01:44.425

have created their own quality standards.

 

34

00:01:45.125 –> 00:01:48.345

And lastly, um, Levi, uh, from Oregon Tilt,

 

35

00:01:48.345 –> 00:01:50.825

we’ll talk about organic certification process

 

36

00:01:51.525 –> 00:01:53.905

and then, um, how certifications such

 

37

00:01:53.905 –> 00:01:56.745

as organic can really tie into quality, um,

 

38

00:01:56.745 –> 00:01:59.425

and help communicate quality to your customers.

 

39

00:02:00.205 –> 00:02:02.185

Um, and we’ll try to save about 10 minutes

 

40

00:02:02.245 –> 00:02:03.465

at the end for q and a.

 

41

00:02:06.485 –> 00:02:08.865

So the intention of today’s webinar is

 

42

00:02:08.885 –> 00:02:11.385

to get you thinking about kelp quality, um,

 

43

00:02:11.565 –> 00:02:13.625

and give you a headstart on developing

 

44

00:02:13.625 –> 00:02:14.705

your own set of standards.

 

45

00:02:15.485 –> 00:02:18.305

Um, and many industries such as produce, you know,

 

46

00:02:18.305 –> 00:02:20.185

there are existing quality standards

 

47

00:02:20.185 –> 00:02:21.785

that apply across the board.

 

48

00:02:22.405 –> 00:02:25.065

Um, but in the absence of established standards

 

49

00:02:25.065 –> 00:02:27.185

for farmed kelp, it’s really up to you

 

50

00:02:27.285 –> 00:02:29.785

and your partners to agree upon what works for you

 

51

00:02:30.885 –> 00:02:32.065

and your quality needs.

 

52

00:02:32.285 –> 00:02:35.025

Um, will really depend on your use case for kelp.

 

53

00:02:35.245 –> 00:02:37.465

So if you’re making a food product, um,

 

54

00:02:37.485 –> 00:02:39.025

you might have more stringent

 

55

00:02:39.025 –> 00:02:41.105

or different quality standards, um,

 

56

00:02:41.105 –> 00:02:44.425

than a company using kelp for biostimulants or materials.

 

57

00:02:47.345 –> 00:02:48.445

Um, and here are some ways

 

58

00:02:48.445 –> 00:02:50.165

that you can start thinking about quality

 

59

00:02:50.275 –> 00:02:51.405

when it comes to kelp.

 

60

00:02:52.025 –> 00:02:56.085

Um, you know, temperature, moisture, color, texture, um,

 

61

00:02:56.155 –> 00:02:59.580

even odor are all potential indicators of quality.

 

62

00:03:00.225 –> 00:03:03.525

For example, um, kelp that has more of a briny

 

63

00:03:03.525 –> 00:03:05.565

or even an odorless scent, uh,

 

64

00:03:05.565 –> 00:03:08.565

might be considered higher quality than kelp that has more

 

65

00:03:08.565 –> 00:03:11.125

of an acidic odor or even rotting odor.

 

66

00:03:11.745 –> 00:03:13.405

Um, so these are just ways

 

67

00:03:13.405 –> 00:03:14.765

that you can start thinking about it,

 

68

00:03:14.945 –> 00:03:18.405

and you can find this graphic along with some other, um,

 

69

00:03:18.875 –> 00:03:20.445

quality content, um,

 

70

00:03:20.585 –> 00:03:22.845

in our post harvest handling hub course,

 

71

00:03:23.255 –> 00:03:25.365

which Sarah will go ahead and post in the chat.

 

72

00:03:25.785 –> 00:03:27.565

Um, and we encourage you to learn more there.

 

73

00:03:30.005 –> 00:03:33.185

So, um, many quality standards aren’t actually about the

 

74

00:03:33.215 –> 00:03:35.665

kelp itself, um, but how it’s handled

 

75

00:03:36.525 –> 00:03:39.545

and what you see here is by no means an exhaustive list,

 

76

00:03:39.645 –> 00:03:41.785

but it gives you a sense of some processing

 

77

00:03:41.785 –> 00:03:44.905

and handling protocols that you might want to implement, um,

 

78

00:03:44.925 –> 00:03:47.785

to help you ensure consistency across different harvests

 

79

00:03:47.785 –> 00:03:48.985

or even different suppliers.

 

80

00:03:50.085 –> 00:03:52.825

And, um, quality standards can be tied

 

81

00:03:52.845 –> 00:03:54.225

to different grading levels.

 

82

00:03:54.885 –> 00:03:57.665

Um, you may not wanna implement this right away,

 

83

00:03:57.845 –> 00:04:00.305

but further down the line, you might think about, um,

 

84

00:04:00.445 –> 00:04:04.345

if you have a set of standards that defines, say, in grade A

 

85

00:04:04.405 –> 00:04:05.745

or grade B kelp.

 

86

00:04:06.205 –> 00:04:08.465

Um, and ultimately you can decide whether

 

87

00:04:08.465 –> 00:04:10.665

or not you might tie these to different pricing tiers

 

88

00:04:10.665 –> 00:04:12.145

or use them for different products.

 

89

00:04:14.915 –> 00:04:17.495

And another way to communicate quality is actually

 

90

00:04:17.495 –> 00:04:18.695

through certifications.

 

91

00:04:19.075 –> 00:04:21.495

Um, and they can be leveraged whether you’re a farmer

 

92

00:04:21.495 –> 00:04:22.575

selling rock kelp

 

93

00:04:22.635 –> 00:04:25.255

or a business, um, selling a finished product.

 

94

00:04:26.195 –> 00:04:28.775

Uh, today we’ll be focusing on organic certification

 

95

00:04:29.135 –> 00:04:31.375

specifically just because, um, it’s gaining a lot

 

96

00:04:31.375 –> 00:04:33.655

of traction in the kelp industry right now,

 

97

00:04:34.315 –> 00:04:36.015

and it’s also widely recognized

 

98

00:04:36.035 –> 00:04:39.255

and trusted by consumers in industries such as food,

 

99

00:04:39.525 –> 00:04:42.255

agriculture, cosmetics, um, as well as others.

 

100

00:04:43.355 –> 00:04:46.975

And certifications like organic are all based on a clearly

 

101

00:04:47.415 –> 00:04:48.615

documented set of standards.

 

102

00:04:49.155 –> 00:04:52.495

So, um, you can use ’em to demonstrate quality even

 

103

00:04:52.495 –> 00:04:53.775

beyond the seal itself.

 

104

00:04:54.675 –> 00:04:58.055

Um, and with that, I will, um, let you all talk

 

105

00:04:58.055 –> 00:05:00.695

to some folks who live and breathe kelp quality

 

106

00:05:00.715 –> 00:05:02.535

and certifications day in and day out.

 

107

00:05:03.795 –> 00:05:07.255

So first I’m really excited to introduce Leah Heifetz.

 

108

00:05:07.395 –> 00:05:11.575

Um, Leah is a lifelong Alaskan, born and raised in Juno.

 

109

00:05:12.035 –> 00:05:14.735

Um, in 2016, she co-founded Barnacle Foods,

 

110

00:05:14.935 –> 00:05:18.255

a Juno based company that makes shelf stable everyday foods

 

111

00:05:18.355 –> 00:05:22.015

out of Alaskan grown kelp, along with overseeing business,

 

112

00:05:22.535 –> 00:05:23.695

business growth and strategy.

 

113

00:05:24.235 –> 00:05:26.895

Um, Leah handles marketing and communications

 

114

00:05:27.235 –> 00:05:30.295

and tells their story, um, her motivation

 

115

00:05:30.295 –> 00:05:32.935

to grow Barnacle Foods comes from her interest in helping

 

116

00:05:32.995 –> 00:05:35.815

to scale the emerging kelp industry’s positive impacts

 

117

00:05:35.835 –> 00:05:38.535

to rural communities and on our collective future.

 

118

00:05:39.435 –> 00:05:41.215

And with that, I’ll hand it over to Leah.

 

119

00:05:44.805 –> 00:05:49.035

Great. Um, okay. We’ll set up Pier.

 

120

00:05:49.495 –> 00:05:51.315

Thanks for having me.

 

121

00:05:51.575 –> 00:05:52.955

Um, I’m excited to be here

 

122

00:05:53.015 –> 00:05:54.155

and share a little bit about

 

123

00:05:54.155 –> 00:05:56.595

what we’ve learned over the years, um,

 

124

00:05:57.065 –> 00:05:59.565

and how we think about quality controls for Kelp.

 

125

00:06:00.635 –> 00:06:03.235

Next slide. Um,

 

126

00:06:04.605 –> 00:06:08.345

so at Barnacle Foods, we are on a mission to do good

 

127

00:06:08.345 –> 00:06:10.745

for our oceans, our communities, and our collective future.

 

128

00:06:11.325 –> 00:06:13.745

And this is really built in the fabric of what we do here.

 

129

00:06:13.845 –> 00:06:16.425

So internally, how our organization functions,

 

130

00:06:16.525 –> 00:06:20.265

how our team is built, um, our policies, um,

 

131

00:06:20.285 –> 00:06:22.345

and externally through the process,

 

132

00:06:23.935 –> 00:06:26.395

and of course, the ingredients like kelp that we use.

 

133

00:06:27.305 –> 00:06:30.275

Next slide. And we really set out

 

134

00:06:30.275 –> 00:06:31.675

to do this from the beginning.

 

135

00:06:31.895 –> 00:06:35.995

So when we started in 2016, um, my business partners

 

136

00:06:35.995 –> 00:06:38.755

and I, um, who founded the company, were fortunate

 

137

00:06:38.755 –> 00:06:40.435

to have grown up here in coastal Alaska

 

138

00:06:41.335 –> 00:06:43.155

and have a deep appreciation for our home

 

139

00:06:43.175 –> 00:06:44.595

and this incredible coastline.

 

140

00:06:45.135 –> 00:06:47.595

And we were really invigorated by this idea

 

141

00:06:47.665 –> 00:06:49.555

that we could use business as a tool

 

142

00:06:49.555 –> 00:06:50.715

to create positive change.

 

143

00:06:51.695 –> 00:06:53.395

Um, next slide.

 

144

00:06:55.105 –> 00:06:59.645

So today, uh, fast forward, we make 20 different SKUs

 

145

00:06:59.645 –> 00:07:02.805

that all feature Alaska grown kelp as a primary ingredient.

 

146

00:07:03.625 –> 00:07:05.605

And we’ve created these products

 

147

00:07:05.625 –> 00:07:07.165

to be an introduction to kelp.

 

148

00:07:07.165 –> 00:07:09.325

So everyday foods that people are familiar with, they know

 

149

00:07:09.325 –> 00:07:11.885

how to eat, and that they can discover kelp through.

 

150

00:07:12.825 –> 00:07:14.845

We have a strong direct to consumer business.

 

151

00:07:15.905 –> 00:07:19.765

And, um, we also sell our products through a number

 

152

00:07:19.765 –> 00:07:21.565

of different retail partners around the country.

 

153

00:07:22.265 –> 00:07:24.365

We have a smaller portion of our business that goes

 

154

00:07:24.365 –> 00:07:27.525

to food service, and we also do a small amount of ingredient

 

155

00:07:27.625 –> 00:07:29.925

or bulk supply of dried kelp and fresh kelp.

 

156

00:07:30.295 –> 00:07:33.485

Everything that we make, we process here in-House.

 

157

00:07:33.665 –> 00:07:37.005

Uh, we have a 4,000 square foot processing facility here in

 

158

00:07:37.005 –> 00:07:38.965

Juneau, which is where I’m calling in from.

 

159

00:07:40.065 –> 00:07:42.045

And, um, it operates year round.

 

160

00:07:42.105 –> 00:07:45.885

So between April and August, we’re sourcing fresh kelp, um,

 

161

00:07:46.065 –> 00:07:47.245

and we’re stabilizing it.

 

162

00:07:47.625 –> 00:07:49.445

And then the rest of the year we’re pulling it out

 

163

00:07:49.445 –> 00:07:51.085

of our freezers or our dryers,

 

164

00:07:51.345 –> 00:07:53.845

and we’re turning it into our value added products

 

165

00:07:53.845 –> 00:07:54.845

that are all shelf stable,

 

166

00:07:55.305 –> 00:07:57.605

and those are going out through the various sales channels.

 

167

00:07:58.775 –> 00:07:59.825

Next slide.

 

168

00:08:02.495 –> 00:08:06.425

When we started, um, in 2016, there were only whispers

 

169

00:08:06.425 –> 00:08:09.545

of the emerging kelp industry, kelp farming industry.

 

170

00:08:10.285 –> 00:08:13.545

Um, and so for the first few years, we were sourcing only

 

171

00:08:14.135 –> 00:08:17.305

wild kelp, and we were going out ourselves and doing this.

 

172

00:08:17.365 –> 00:08:18.785

We were using our own beds.

 

173

00:08:18.785 –> 00:08:21.265

We were sourcing from wild, healthy kelp beds.

 

174

00:08:21.725 –> 00:08:24.225

Um, over the course of the first few years of business,

 

175

00:08:24.245 –> 00:08:27.425

we eventually started working with, um,

 

176

00:08:27.625 –> 00:08:29.545

conventional commercial fishermen.

 

177

00:08:29.545 –> 00:08:31.065

And we were chartering their boats,

 

178

00:08:31.295 –> 00:08:33.105

primarily Gilet and Sanders.

 

179

00:08:33.105 –> 00:08:34.305

They were small boat fishermen.

 

180

00:08:34.965 –> 00:08:39.825

And this really set, um, the foundation for

 

181

00:08:39.825 –> 00:08:42.065

how we developed our quality control standards.

 

182

00:08:42.065 –> 00:08:43.825

This gave us firsthand understanding

 

183

00:08:43.845 –> 00:08:46.545

and knowledge of what it takes to harvest kelp, bring it

 

184

00:08:46.665 –> 00:08:49.545

to our processing floor in the condition that’s suitable

 

185

00:08:49.725 –> 00:08:50.825

for our food products.

 

186

00:08:51.685 –> 00:08:53.585

And it helped us identify what could be done

 

187

00:08:53.585 –> 00:08:55.260

before harvest, during harvest, and

 

188

00:08:55.260 –> 00:08:57.365

after harvest, to ensure that we are getting the quality,

 

189

00:08:57.945 –> 00:09:01.285

um, necessary to make the products that we wanted to sell.

 

190

00:09:02.105 –> 00:09:04.805

Um, so a lot of what we learned has been through trial

 

191

00:09:04.905 –> 00:09:07.845

and error, um, and with each error we’ve tried

 

192

00:09:07.845 –> 00:09:09.605

to learn from it so we can do better next time.

 

193

00:09:10.105 –> 00:09:14.445

Um, fast forward, uh, today there are a number

 

194

00:09:14.445 –> 00:09:15.885

of kelp farms in Alaska.

 

195

00:09:16.475 –> 00:09:18.525

It’s still an industry that’s getting off of the ground.

 

196

00:09:19.025 –> 00:09:20.845

Um, so we do work with a combination

 

197

00:09:20.845 –> 00:09:22.965

of wild kelp and farmed kelp.

 

198

00:09:23.805 –> 00:09:26.785

Uh, we work with sugar kelp, some aria and bull kelp.

 

199

00:09:27.165 –> 00:09:30.065

Um, all these species are sourced, um, from farms.

 

200

00:09:30.645 –> 00:09:35.585

And then, um, we harvest wild bulk kelp,

 

201

00:09:36.005 –> 00:09:37.865

um, in addition to the farm bulk kelp

 

202

00:09:37.865 –> 00:09:38.945

that we’re able to source.

 

203

00:09:39.325 –> 00:09:43.465

Um, and the next slide shows, um,

 

204

00:09:44.365 –> 00:09:45.385

oh, not the next slide.

 

205

00:09:45.445 –> 00:09:49.345

So, um, in a couple of slides you’ll see, um,

 

206

00:09:50.625 –> 00:09:52.705

a really unique structure of bulk kelp.

 

207

00:09:52.885 –> 00:09:57.825

Um, and this really just illustrates, um, the importance

 

208

00:09:57.825 –> 00:09:59.425

of developing quality standards

 

209

00:09:59.425 –> 00:10:01.145

and harvesting standards for different species.

 

210

00:10:01.365 –> 00:10:05.265

So on the right here you can see, um, the stip of bull kelp.

 

211

00:10:05.805 –> 00:10:08.825

Um, this is very unique in structure compared

 

212

00:10:08.825 –> 00:10:10.505

to many other species that are farmed

 

213

00:10:10.505 –> 00:10:11.945

and grown right now and harvested.

 

214

00:10:12.245 –> 00:10:14.985

Um, and on the left you can see the Frans of bulk kelp.

 

215

00:10:14.985 –> 00:10:17.305

The Frans is very similar to sugar kelp or Aria.

 

216

00:10:17.885 –> 00:10:20.305

So when we first developed our quality standards, it was

 

217

00:10:20.305 –> 00:10:23.645

for bulk kelp, and then we were able to take, um, some

 

218

00:10:23.645 –> 00:10:26.285

of the standards that we developed for the Frans

 

219

00:10:26.285 –> 00:10:29.845

and translate that, um, over to sugar kelp and Aria.

 

220

00:10:32.385 –> 00:10:36.135

Um, next slide.

 

221

00:10:39.715 –> 00:10:43.655

Um, so when we’re thinking about our quality standards,

 

222

00:10:43.655 –> 00:10:46.775

we think about pre-harvest, harvest and post harvest.

 

223

00:10:47.915 –> 00:10:52.575

Um, and so the next few slides, I’ll talk about pre-harvest

 

224

00:10:52.875 –> 00:10:57.695

and the process that we use, um, to really set the stage

 

225

00:10:57.835 –> 00:10:59.775

for the quality that we want at the end.

 

226

00:11:00.435 –> 00:11:04.095

Um, a lot of what happens in pre-harvest is communication,

 

227

00:11:04.345 –> 00:11:06.495

which is kind of the, the base

 

228

00:11:06.695 –> 00:11:09.615

and the foundation of all of, um,

 

229

00:11:10.705 –> 00:11:15.375

these standards, um, coming to fruition, um, is being able

 

230

00:11:15.375 –> 00:11:18.095

to communicate what we’re interested in and why,

 

231

00:11:18.095 –> 00:11:19.975

and those expectations upfront.

 

232

00:11:20.635 –> 00:11:24.715

Um, so we provide insulated fish totes

 

233

00:11:24.775 –> 00:11:27.595

or brailer bags that can be seen in the photo on the left.

 

234

00:11:27.595 –> 00:11:29.075

Those are insulated fish totes.

 

235

00:11:29.255 –> 00:11:30.995

We provide those to harvesters and farmers.

 

236

00:11:31.695 –> 00:11:36.395

Um, and that first step of either delivering

 

237

00:11:37.055 –> 00:11:38.355

the fish totes, um,

 

238

00:11:38.775 –> 00:11:41.915

or having our farmer harvester come to our facility here,

 

239

00:11:42.295 –> 00:11:44.395

um, is the first touch point

 

240

00:11:44.415 –> 00:11:47.995

and opportunity, um, to spend time

 

241

00:11:47.995 –> 00:11:49.875

and go over one of these guides with them.

 

242

00:11:50.495 –> 00:11:52.915

Um, so we’ve developed these three manuals, um,

 

243

00:11:53.025 –> 00:11:54.445

for different species of kelp.

 

244

00:11:55.505 –> 00:12:00.125

Um, and the first step of the process every year,

 

245

00:12:00.145 –> 00:12:02.485

and sometimes it’s redundant, we’re working with a harvester

 

246

00:12:02.485 –> 00:12:04.005

or a farmer that’s done this multiple years,

 

247

00:12:04.385 –> 00:12:07.005

is we have a physical copy of this, um,

 

248

00:12:07.545 –> 00:12:11.645

and we go through it page by page.

 

249

00:12:12.265 –> 00:12:14.605

Um, and having this physical copy has kind

 

250

00:12:14.605 –> 00:12:16.565

of like empowered us, um,

 

251

00:12:16.665 –> 00:12:18.445

to talk about these nitty gritty details

 

252

00:12:18.505 –> 00:12:21.845

and expectations, um, on the front end, um,

 

253

00:12:21.865 –> 00:12:24.525

and make it a procedure rather than, um,

 

254

00:12:24.995 –> 00:12:26.285

make it feel nitpicky.

 

255

00:12:26.665 –> 00:12:31.655

Um, and so, uh, I’m gonna go over in the next few slides

 

256

00:12:32.195 –> 00:12:35.815

an example of one of these, um, for farmed bull kelp.

 

257

00:12:36.555 –> 00:12:40.215

The next slide. Um,

 

258

00:12:42.085 –> 00:12:45.185

so just really briefly, I’ll go over the sections.

 

259

00:12:45.565 –> 00:12:47.505

Um, and I thought about describing this,

 

260

00:12:47.525 –> 00:12:48.825

and then I thought it would just be easiest

 

261

00:12:48.965 –> 00:12:50.865

to talk about the real thing.

 

262

00:12:51.365 –> 00:12:53.785

Um, so at the very top is a checklist.

 

263

00:12:54.445 –> 00:12:58.355

Um, the hope is that if, uh, our

 

264

00:12:58.975 –> 00:13:02.115

farmer takes this quality guide home, um,

 

265

00:13:02.215 –> 00:13:05.355

and the only thing they read is this first paragraph, um,

 

266

00:13:05.985 –> 00:13:08.835

there’s a really important message that’s conveyed.

 

267

00:13:09.175 –> 00:13:13.075

Um, and that is that all, all surfaces are cleaned

 

268

00:13:13.075 –> 00:13:14.275

of oil, dirt, and debris.

 

269

00:13:14.775 –> 00:13:17.155

Um, this includes the sides of the boat, the insides

 

270

00:13:17.155 –> 00:13:19.675

and outsides of the harvest totes, brailer bags, fish holds,

 

271

00:13:19.675 –> 00:13:21.835

deck, um, clean gloves are used.

 

272

00:13:21.895 –> 00:13:24.315

So these are gloves that are free of oil and dirt and debris

 

273

00:13:24.655 –> 00:13:26.435

and clean knives are used.

 

274

00:13:27.575 –> 00:13:31.075

Um, and the biggest kind of paradigm shift

 

275

00:13:31.305 –> 00:13:33.755

that we’ve noticed that needs to happen, um,

 

276

00:13:34.875 –> 00:13:37.135

in this industry and with the partners that we work with,

 

277

00:13:37.135 –> 00:13:39.295

is thinking about kelp as a food

 

278

00:13:39.355 –> 00:13:40.735

as soon as it leaves the water.

 

279

00:13:40.995 –> 00:13:43.975

And this is quite different from conventional fisheries, um,

 

280

00:13:44.145 –> 00:13:47.615

where a fish might, you know, be loaded onto the deck

 

281

00:13:47.615 –> 00:13:49.265

of a boat, um,

 

282

00:13:49.405 –> 00:13:51.585

or used for gloves that are used for all sorts

 

283

00:13:51.585 –> 00:13:52.905

of things on the boat, um,

 

284

00:13:52.965 –> 00:13:54.385

or gloves are worn that are used

 

285

00:13:54.385 –> 00:13:55.585

for all sorts of things on the boat.

 

286

00:13:56.005 –> 00:13:58.455

So thinking about kelp soon

 

287

00:13:58.455 –> 00:13:59.775

as it’s pulled outta the water is something

 

288

00:13:59.775 –> 00:14:00.935

that you’re gonna put on a plate.

 

289

00:14:01.475 –> 00:14:05.655

Um, this standard is for food quality,

 

290

00:14:06.835 –> 00:14:08.295

and we imagine

 

291

00:14:08.565 –> 00:14:11.575

that the standard would be quite different if this was kelp

 

292

00:14:11.575 –> 00:14:14.615

that was going into, uh, fertilizer

 

293

00:14:14.615 –> 00:14:16.255

or an agricultural product or,

 

294

00:14:16.275 –> 00:14:19.015

or different type of animal feed, um, or anything else.

 

295

00:14:19.275 –> 00:14:24.155

And so this next section really describes how it’s used

 

296

00:14:24.375 –> 00:14:28.035

to build that context, um, for our harvester.

 

297

00:14:28.135 –> 00:14:31.675

So we’re using the stip of the kelp, um, we’re gonna be

 

298

00:14:32.275 –> 00:14:34.635

grinding it and freezing it and slicing it,

 

299

00:14:34.935 –> 00:14:36.675

and then we’re gonna be putting it into our hot

 

300

00:14:36.695 –> 00:14:37.995

sauces and our salsas.

 

301

00:14:38.495 –> 00:14:41.315

Um, so it really kind of describes that context

 

302

00:14:41.455 –> 00:14:43.035

and why we’re thinking about these things.

 

303

00:14:43.895 –> 00:14:45.275

Um, the next sections,

 

304

00:14:45.295 –> 00:14:50.165

and you can, uh, yeah, slide through these,

 

305

00:14:50.305 –> 00:14:54.795

um, uh, is looking at biofouling.

 

306

00:14:55.055 –> 00:14:58.835

So, um, this, um,

 

307

00:15:00.045 –> 00:15:02.575

just shows a visual of what we’re interested in.

 

308

00:15:03.155 –> 00:15:06.535

Um, and then for bulk help in particular, um,

 

309

00:15:06.675 –> 00:15:10.095

we require sorting on the boat between stipend fronds

 

310

00:15:10.095 –> 00:15:13.695

because we found that transporting stipend fronds together,

 

311

00:15:14.035 –> 00:15:17.455

um, uh, speeds up the degradation of both

 

312

00:15:17.455 –> 00:15:19.175

of those components of the kelp.

 

313

00:15:19.675 –> 00:15:22.415

Um, so you can see there’s a visual of how we sort

 

314

00:15:22.435 –> 00:15:25.135

and how we cut, um, between the stip and the fronds.

 

315

00:15:25.275 –> 00:15:28.455

Um, the bottom left hand side of this page.

 

316

00:15:29.115 –> 00:15:32.815

Um, the next page, we show a visual on

 

317

00:15:33.195 –> 00:15:37.575

how we sort it into fish totes, um, really clean sorting.

 

318

00:15:37.995 –> 00:15:42.575

And then we also show an example of unacceptable combination

 

319

00:15:42.595 –> 00:15:43.695

of our stip and our fond.

 

320

00:15:43.715 –> 00:15:45.135

And you can see there’s degradation.

 

321

00:15:45.445 –> 00:15:48.295

There’s some greening of the stip, um,

 

322

00:15:49.755 –> 00:15:51.495

on the bottom right hand side.

 

323

00:15:52.595 –> 00:15:57.575

The next slide, um, transportation, um,

 

324

00:15:58.795 –> 00:16:00.655

is really important.

 

325

00:16:00.955 –> 00:16:05.705

Um, in Alaska, the kelp farms are

 

326

00:16:06.405 –> 00:16:10.305

spread out and often varying distance from ports.

 

327

00:16:10.685 –> 00:16:12.545

Um, so this is like a,

 

328

00:16:12.705 –> 00:16:14.785

a really important pre-harvest consideration.

 

329

00:16:15.245 –> 00:16:18.425

Um, if we see that the forecast is for like 75 degrees

 

330

00:16:18.445 –> 00:16:20.305

and sunny for three days,

 

331

00:16:20.325 –> 00:16:22.065

and we know that it takes a full day to harvest

 

332

00:16:22.165 –> 00:16:23.505

and a full day

 

333

00:16:23.525 –> 00:16:27.425

and a half to transport the kelp, um, we’re really gonna try

 

334

00:16:27.605 –> 00:16:32.285

to, um, see if there’s any points,

 

335

00:16:32.585 –> 00:16:36.965

um, where we can, uh, change that transportation, um,

 

336

00:16:38.335 –> 00:16:39.995

uh, timing so that we’re not,

 

337

00:16:40.055 –> 00:16:43.075

we don’t have kelp sitting on the deck, um, in those

 

338

00:16:43.635 –> 00:16:46.435

elevated temperatures, um, that causes a lot of degradation.

 

339

00:16:47.255 –> 00:16:50.355

Um, foreign objects is the bottom

 

340

00:16:50.855 –> 00:16:52.395

and the last part of our guide.

 

341

00:16:52.855 –> 00:16:57.395

Um, and this is becoming increasingly important,

 

342

00:16:58.055 –> 00:16:59.635

um, on kelp farms.

 

343

00:16:59.815 –> 00:17:03.235

Um, so this is an example of all the foreign objects

 

344

00:17:03.235 –> 00:17:06.595

that we found, um, in, you know,

 

345

00:17:06.755 –> 00:17:08.275

a a number of different harvests.

 

346

00:17:08.655 –> 00:17:12.915

Um, and it’s really easy to, um, see

 

347

00:17:12.915 –> 00:17:14.035

how can this can happen.

 

348

00:17:14.575 –> 00:17:17.115

Um, and I think it’s gonna take some innovation on the

 

349

00:17:17.115 –> 00:17:19.315

harvesting side of things to prevent this.

 

350

00:17:19.375 –> 00:17:23.395

So we’re seeing fibers from seed line or brailer bags.

 

351

00:17:24.095 –> 00:17:27.475

Um, there’s often, or not often,

 

352

00:17:27.615 –> 00:17:30.715

but at times, plastic, sometimes from fish totes

 

353

00:17:30.715 –> 00:17:32.715

or maybe from something else that’s on the boat,

 

354

00:17:33.095 –> 00:17:34.355

um, or even in the water.

 

355

00:17:34.935 –> 00:17:38.915

Um, we’ve seen pieces of brailer bags, crustaceans,

 

356

00:17:39.625 –> 00:17:43.715

pine needles, um, we’ve seen paint from the sides of boats.

 

357

00:17:44.295 –> 00:17:47.195

Um, so these are all things that are avoidable,

 

358

00:17:47.215 –> 00:17:51.085

but take a really close, um, eye and attention to detail.

 

359

00:17:53.185 –> 00:17:54.755

Next slide.

 

360

00:17:56.055 –> 00:17:58.835

Um, so after sharing all this information, um,

 

361

00:17:59.015 –> 00:18:00.515

it is, it’s time to harvest.

 

362

00:18:01.055 –> 00:18:03.875

And so we’ve been really fortunate to be side by side by

 

363

00:18:03.905 –> 00:18:05.915

with some of the, um, the farmers

 

364

00:18:05.975 –> 00:18:07.555

and harvesters that we work with

 

365

00:18:07.895 –> 00:18:10.315

and be out on the boat so we can really kind of point out,

 

366

00:18:10.775 –> 00:18:13.675

um, and be the second set of eyes to avoid, um,

 

367

00:18:15.055 –> 00:18:16.155

uh, some of the issues.

 

368

00:18:16.975 –> 00:18:20.115

Um, but ultimately the hope is that

 

369

00:18:20.215 –> 00:18:21.635

by the time the harvest is happening,

 

370

00:18:21.635 –> 00:18:23.355

we’re really just like rolling out this plan.

 

371

00:18:23.935 –> 00:18:26.555

Um, next slide.

 

372

00:18:28.375 –> 00:18:30.795

Uh, post harvest. This is where we close the loop.

 

373

00:18:31.295 –> 00:18:33.595

Um, so typically we meet a harvester at the dock

 

374

00:18:33.615 –> 00:18:35.115

and we unload the kelp there.

 

375

00:18:35.935 –> 00:18:39.235

And this is, um, kinda the first touch point

 

376

00:18:39.335 –> 00:18:42.115

and, um, feedback part of the feedback loop.

 

377

00:18:42.535 –> 00:18:44.355

Um, we’ll open up a fish tote

 

378

00:18:44.355 –> 00:18:46.675

and do a really quick look inside the tote.

 

379

00:18:46.975 –> 00:18:50.075

Um, if we’re able to point something out in particular, um,

 

380

00:18:50.345 –> 00:18:52.155

that we can see quickly, we do,

 

381

00:18:52.335 –> 00:18:54.595

and we’ve found that every farmer

 

382

00:18:54.655 –> 00:18:57.675

and harvester is really interested to know how they’ve done,

 

383

00:18:57.775 –> 00:18:59.395

you know, it’s in their best interest.

 

384

00:18:59.895 –> 00:19:02.795

Um, and they have a lot of pride, um, in the product

 

385

00:19:02.795 –> 00:19:06.285

that they’re bringing, um, to shore.

 

386

00:19:06.745 –> 00:19:10.485

Um, so they’re typically really interested in knowing

 

387

00:19:10.585 –> 00:19:12.205

how they can do better and,

 

388

00:19:12.265 –> 00:19:14.405

and wanna know, you know, if, if it’s usable.

 

389

00:19:15.105 –> 00:19:19.405

Um, most commonly, um, we’re able

 

390

00:19:19.405 –> 00:19:21.325

to find issues once we’ve dumped out the fish

 

391

00:19:21.325 –> 00:19:22.405

tote on our sorting table.

 

392

00:19:22.825 –> 00:19:24.965

So that image is on the right here.

 

393

00:19:25.585 –> 00:19:28.255

Um, and this is where, um,

 

394

00:19:28.355 –> 00:19:29.975

our production managers are trained

 

395

00:19:29.975 –> 00:19:32.215

to identify quality issues and foreign objects.

 

396

00:19:32.675 –> 00:19:36.575

Um, if the farmer can come into our facility, um, you know,

 

397

00:19:36.575 –> 00:19:37.535

we’re happy to have them there

 

398

00:19:37.535 –> 00:19:38.735

and we can like look at it together.

 

399

00:19:39.235 –> 00:19:41.215

Um, but if not, we photo document

 

400

00:19:41.435 –> 00:19:43.495

and we’ll follow up with each of our harvesters

 

401

00:19:43.555 –> 00:19:45.175

and share any issues, um,

 

402

00:19:45.195 –> 00:19:49.415

or ask questions, um, to understand, um, you know,

 

403

00:19:49.415 –> 00:19:50.655

what we can do better next time.

 

404

00:19:52.915 –> 00:19:54.365

Next slide.

 

405

00:19:55.025 –> 00:19:58.365

Um, so, you know, in closing, um, you know,

 

406

00:19:58.365 –> 00:20:01.165

we have some really specific things we’re looking for,

 

407

00:20:01.265 –> 00:20:02.725

but we, what we’ve found is,

 

408

00:20:02.945 –> 00:20:05.885

is most important is communication.

 

409

00:20:06.425 –> 00:20:08.525

Um, so whether that’s verbal communication

 

410

00:20:08.545 –> 00:20:10.445

or having a tool like a manual

 

411

00:20:10.475 –> 00:20:13.005

that you can go over physically, um,

 

412

00:20:13.145 –> 00:20:15.965

or refer to, um, during with the crew

 

413

00:20:15.965 –> 00:20:18.005

that you’re harvesting, harvesting with, um,

 

414

00:20:18.315 –> 00:20:20.405

this has been really, really important.

 

415

00:20:20.945 –> 00:20:23.845

Um, ultimately the relationships that we have with farmers

 

416

00:20:23.945 –> 00:20:28.925

and harvesters, um, is the backbone of, of what we do

 

417

00:20:29.025 –> 00:20:32.685

and enables us to produce the products, um, that we do,

 

418

00:20:33.105 –> 00:20:34.485

and we’re codependent on each other.

 

419

00:20:34.745 –> 00:20:36.405

Um, so we found that this elevated

 

420

00:20:36.405 –> 00:20:38.125

and transparent communication on the

 

421

00:20:38.125 –> 00:20:39.405

front end is really, really helpful.

 

422

00:20:40.145 –> 00:20:43.645

Um, these manuals that we created are, um,

 

423

00:20:43.865 –> 00:20:45.125

you know, working documents.

 

424

00:20:45.185 –> 00:20:46.725

So every year we are adding to them

 

425

00:20:47.105 –> 00:20:49.365

and we’re finding that they’re more useful over time.

 

426

00:20:50.475 –> 00:20:52.655

Um, so I think that’s all I have today.

 

427

00:20:52.725 –> 00:20:54.815

Feel free to follow up with any questions.

 

428

00:20:54.955 –> 00:20:58.775

My email is here, um, and you can ask them now or,

 

429

00:20:58.795 –> 00:21:01.605

or follow up with me at another time. Thanks.

 

430

00:21:02.505 –> 00:21:04.675

Awesome. Thank you so much, Leo.

 

431

00:21:04.775 –> 00:21:07.315

We really, really appreciate you going into that level

 

432

00:21:07.335 –> 00:21:10.635

of detail and, um, completely agree that communication

 

433

00:21:10.695 –> 00:21:12.155

and partnerships are key.

 

434

00:21:13.055 –> 00:21:17.155

Um, so next up we have Susie Flores, who’s, um,

 

435

00:21:17.265 –> 00:21:19.995

both a founding member at the Sugar Kelp Cooperative

 

436

00:21:20.335 –> 00:21:22.275

and co-founder of Stonington Kelp Co.

 

437

00:21:22.895 –> 00:21:24.955

Um, Susie and her husband, Jay Douglas,

 

438

00:21:25.255 –> 00:21:27.755

run the largest commercial seaweed farm in the state

 

439

00:21:27.755 –> 00:21:30.755

of Connecticut, um, selling food grade sugar kelp

 

440

00:21:30.755 –> 00:21:32.315

to local restaurants and shops.

 

441

00:21:32.845 –> 00:21:35.915

Today, she’ll be focusing on the Sugar Kelp Cooperative, um,

 

442

00:21:35.915 –> 00:21:38.075

which is a farmer led processing cooperative

 

443

00:21:38.075 –> 00:21:40.715

that supports small farmers to bring their kelp to market.

 

444

00:21:41.665 –> 00:21:42.835

Over to you, Susie.

 

445

00:21:43.705 –> 00:21:45.895

Thank you so much. Um,

 

446

00:21:46.855 –> 00:21:48.855

I am very excited to be here.

 

447

00:21:48.935 –> 00:21:52.735

I actually just took a lot of notes on that last session.

 

448

00:21:53.395 –> 00:21:55.295

Um, hi. So I’m Susie.

 

449

00:21:55.395 –> 00:21:58.335

Uh, my husband and I have Stonington Kelp company,

 

450

00:21:58.715 –> 00:22:01.775

and, um, we are based in Stonington, Connecticut, uh,

 

451

00:22:02.145 –> 00:22:05.735

where there is not really, um,

 

452

00:22:07.035 –> 00:22:09.295

any access to processing facilities.

 

453

00:22:09.515 –> 00:22:13.735

So we have been over the past eight harvests trying

 

454

00:22:13.755 –> 00:22:15.855

to establish a market for fresh kelp.

 

455

00:22:16.475 –> 00:22:17.935

And obviously there’s some

 

456

00:22:18.605 –> 00:22:21.015

hiccups when you’re dealing with fresh kelp.

 

457

00:22:21.045 –> 00:22:24.815

There’s the steep learning curve for a lot of chefs.

 

458

00:22:25.355 –> 00:22:28.175

Um, and there are, uh,

 

459

00:22:29.945 –> 00:22:32.605

and that comes from both them not understanding the, um,

 

460

00:22:32.915 –> 00:22:36.685

just nature of how seaweed grows, um, the changes in texture

 

461

00:22:37.315 –> 00:22:40.005

over the maturation period where it’s growing, you know,

 

462

00:22:40.035 –> 00:22:43.005

like late March into, uh, late May.

 

463

00:22:43.745 –> 00:22:48.205

Um, but also our farm is located in an area that sees a lot

 

464

00:22:48.205 –> 00:22:52.645

of energy, and we were having issues with supply and demand.

 

465

00:22:52.705 –> 00:22:57.565

So if I got somebody really excited about kelp, um, I, uh,

 

466

00:22:58.705 –> 00:23:01.615

would wanna get them on like some sort of recurring order.

 

467

00:23:01.915 –> 00:23:03.575

But if the weather turned

 

468

00:23:03.635 –> 00:23:06.415

and I was, you know, just confronted with, um,

 

469

00:23:06.895 –> 00:23:08.175

dangerous conditions, we

 

470

00:23:08.645 –> 00:23:09.975

weren’t able to get out to the farm.

 

471

00:23:09.995 –> 00:23:11.655

And then the chef was kind of let down.

 

472

00:23:11.715 –> 00:23:14.615

So in these are problems

 

473

00:23:14.615 –> 00:23:17.735

that every other aspiring seaweed farmer in the region, um,

 

474

00:23:17.735 –> 00:23:19.815

Connecticut, Rhode Island we’re also facing.

 

475

00:23:20.075 –> 00:23:23.895

So we decided to kind of, um, put our heads

 

476

00:23:24.235 –> 00:23:28.895

and biomass of our farms together to form a cooperative.

 

477

00:23:28.995 –> 00:23:30.615

So, 2021, right

 

478

00:23:30.615 –> 00:23:33.655

after, um, COVID, we started the Sugar Kelp Co-op.

 

479

00:23:34.275 –> 00:23:38.415

Um, and what we do functionally is, uh,

 

480

00:23:39.785 –> 00:23:42.725

try to support each other in sales and marketing efforts.

 

481

00:23:42.825 –> 00:23:47.565

So we try to develop a, um, harmonious sort

 

482

00:23:47.565 –> 00:23:51.485

of story about the benefits of kelp, the, uh, best ways

 

483

00:23:51.505 –> 00:23:52.765

to use kelp sort of things

 

484

00:23:52.765 –> 00:23:55.005

that aren’t necessarily unique information.

 

485

00:23:55.505 –> 00:23:57.965

Um, especially when you’re working with, uh, fresh kelp,

 

486

00:23:57.965 –> 00:23:59.725

it’s, you know, nothing’s really proprietary yet.

 

487

00:24:00.105 –> 00:24:02.685

Um, so, you know, teaching somebody how to blanch how

 

488

00:24:02.685 –> 00:24:05.525

to dry things like that, rather than having all

 

489

00:24:05.525 –> 00:24:07.245

of us essentially creating, uh,

 

490

00:24:07.255 –> 00:24:09.565

these resources in like triplicate

 

491

00:24:09.585 –> 00:24:11.325

or, you know, five or six times over.

 

492

00:24:11.785 –> 00:24:15.005

Um, we share all of those sort of marketing resources.

 

493

00:24:15.425 –> 00:24:20.125

We also, uh, share our sales channels

 

494

00:24:20.185 –> 00:24:21.845

as well, which, um,

 

495

00:24:23.735 –> 00:24:25.355

has worked out surprisingly well.

 

496

00:24:25.495 –> 00:24:29.315

Uh, we, so when there’s orders that I can’t, um, fulfill,

 

497

00:24:29.855 –> 00:24:31.955

uh, we will, you know, tap another farmer

 

498

00:24:32.255 –> 00:24:34.235

and they kind of do the same for our farm.

 

499

00:24:34.235 –> 00:24:35.715

And these are instances that come up.

 

500

00:24:35.715 –> 00:24:36.835

We’re, we’re all small farmers.

 

501

00:24:37.535 –> 00:24:41.275

Um, this is just one aspect of how we, uh,

 

502

00:24:41.375 –> 00:24:44.035

put food on our family’s plates.

 

503

00:24:44.495 –> 00:24:46.555

So, um, other things tend to come up.

 

504

00:24:46.615 –> 00:24:50.075

So, you know, if somebody has to travel, you know, for, uh,

 

505

00:24:51.025 –> 00:24:53.595

like a conference or somebody’s, you know, gotta go, tend

 

506

00:24:53.595 –> 00:24:55.275

to like a family member, they’re not able to get out

 

507

00:24:55.275 –> 00:24:56.755

to the farm, we will kind of step up

 

508

00:24:56.815 –> 00:24:59.315

and support each other so that we’re not losing sales

 

509

00:24:59.735 –> 00:25:03.475

and we’re, um, keeping the market, uh, satisfied with all

 

510

00:25:03.475 –> 00:25:05.035

of their kelp needs.

 

511

00:25:05.535 –> 00:25:09.355

Um, we have, uh, we work with anybody

 

512

00:25:09.655 –> 00:25:11.315

who is willing to work with us.

 

513

00:25:11.315 –> 00:25:13.715

There’s not, um, you know, if there’s a new farm

 

514

00:25:13.715 –> 00:25:16.035

that’s opening up in, uh, Connecticut

 

515

00:25:16.035 –> 00:25:18.795

or Rhode Island, you know, just kind of without a doubt, we,

 

516

00:25:18.845 –> 00:25:22.955

we’ll say like, if you want to partner with us, just,

 

517

00:25:23.215 –> 00:25:24.875

uh, just let us know.

 

518

00:25:24.905 –> 00:25:27.875

It’s not, it’s not like a, a rigorous application process.

 

519

00:25:28.095 –> 00:25:30.635

And, um, hopefully at some point it will have to be.

 

520

00:25:30.635 –> 00:25:33.275

But right now, uh, the industry is growing here,

 

521

00:25:33.775 –> 00:25:35.675

so we’re at a sort of, um,

 

522

00:25:35.675 –> 00:25:38.115

there’s strength in numbers, uh, frame of mind.

 

523

00:25:38.455 –> 00:25:40.475

But given that we are, um, you know,

 

524

00:25:40.475 –> 00:25:41.715

it’s not just my husband Jay

 

525

00:25:41.715 –> 00:25:45.555

and I anymore, we have to kind of, um, manage expectations.

 

526

00:25:45.555 –> 00:25:46.875

If you can go to the next slide, please.

 

527

00:25:47.215 –> 00:25:51.035

Um, we have to manage expectations for, uh, our

 

528

00:25:51.545 –> 00:25:53.435

different customers.

 

529

00:25:53.975 –> 00:25:58.675

So, um, in order, in order to do that,

 

530

00:25:58.895 –> 00:26:01.835

uh, we needed to make sure that everybody was treating

 

531

00:26:01.855 –> 00:26:04.715

and handling their seaweed the same way Connecticut.

 

532

00:26:04.825 –> 00:26:06.475

Connecticut requires that all

 

533

00:26:06.475 –> 00:26:09.475

of its licensed producers operate under a hessa plan.

 

534

00:26:09.895 –> 00:26:14.465

So a lot of the things that, um, a lot of the things

 

535

00:26:14.465 –> 00:26:17.865

that you saw before, um, a around

 

536

00:26:17.925 –> 00:26:21.545

how barnacle is expecting their, um, harvesters to,

 

537

00:26:21.925 –> 00:26:25.105

you know, handle like their boats, um, keep making sure

 

538

00:26:25.105 –> 00:26:27.945

that they’re analyzing for any sort of, uh, um,

 

539

00:26:28.825 –> 00:26:31.105

critical hazardous points, um, that,

 

540

00:26:31.105 –> 00:26:32.985

that’s already in play in Connecticut.

 

541

00:26:33.005 –> 00:26:34.225

But some of our cooperative

 

542

00:26:34.225 –> 00:26:35.545

farmers are coming from Rhode Island.

 

543

00:26:36.125 –> 00:26:40.945

So we, um, we decided to create a, um,

 

544

00:26:41.345 –> 00:26:43.165

SOP document, um, just for our,

 

545

00:26:43.165 –> 00:26:44.725

like the standard operating procedure

 

546

00:26:45.075 –> 00:26:48.725

that outlines the expectations, uh, for all of the farmers

 

547

00:26:48.795 –> 00:26:53.125

that are selling to, um, within our sales channels.

 

548

00:26:53.625 –> 00:26:57.075

Uh, it’s a document

 

549

00:26:57.075 –> 00:27:00.195

that essentially was ripped from the hasp plan, um,

 

550

00:27:00.595 –> 00:27:04.075

guidances as well as from our state regulators

 

551

00:27:04.135 –> 00:27:05.595

and from Connecticut Sea Grant.

 

552

00:27:06.055 –> 00:27:09.635

So the SOP document is also a work in progress

 

553

00:27:09.695 –> 00:27:10.715

and a working document.

 

554

00:27:10.735 –> 00:27:13.235

And the folks that it is shared with are, um, it’s,

 

555

00:27:13.385 –> 00:27:16.755

it’s contributed to by farmers, by um, regulators,

 

556

00:27:16.815 –> 00:27:18.395

and then by Connecticut Sea Grant.

 

557

00:27:19.885 –> 00:27:21.745

Um, and you can hit the next slide.

 

558

00:27:21.765 –> 00:27:24.545

So this is, this is essentially what we’re working with.

 

559

00:27:24.725 –> 00:27:29.345

Um, it’s, it’s got the, it’s got the

 

560

00:27:30.385 –> 00:27:34.505

standard, um, standard stuff if you will, uh,

 

561

00:27:35.375 –> 00:27:37.025

from the, uh,

 

562

00:27:38.745 –> 00:27:42.375

clean cleaning your coolers, making sure that you have, um,

 

563

00:27:42.595 –> 00:27:45.655

you’re keeping, uh, consistent records of, uh,

 

564

00:27:45.685 –> 00:27:48.695

when you’re harvesting water temperature, making sure

 

565

00:27:48.695 –> 00:27:50.335

that your coolers are at a consistent

 

566

00:27:50.335 –> 00:27:52.695

and appropriate temperature, um, you know,

 

567

00:27:52.695 –> 00:27:53.975

keeping things out of the sun.

 

568

00:27:54.195 –> 00:27:56.415

We have found as we’ve developed this

 

569

00:27:56.475 –> 00:27:58.655

and just as we worked with different cooperative farmers,

 

570

00:27:59.285 –> 00:28:02.925

that there are things that, um, the things

 

571

00:28:02.925 –> 00:28:05.925

that I thought were common sense that didn’t seem

 

572

00:28:05.945 –> 00:28:08.365

to be common sense across the board.

 

573

00:28:08.865 –> 00:28:12.285

Um, and there was a lot of behaviors that the seaweed has.

 

574

00:28:12.505 –> 00:28:14.685

Uh, like for instance, people in the early years

 

575

00:28:14.685 –> 00:28:17.405

of the cooperative people were using bags of fresh ice

 

576

00:28:17.905 –> 00:28:19.165

to keep their coolers cold,

 

577

00:28:19.385 –> 00:28:21.205

and then that fresh water was leaking

 

578

00:28:21.345 –> 00:28:22.845

and co-mingling with the seaweed

 

579

00:28:22.845 –> 00:28:24.045

and it was causing it to degrade.

 

580

00:28:24.385 –> 00:28:27.205

So, um, those are the types of, sort of like tips

 

581

00:28:27.265 –> 00:28:29.365

and best practices that we also include

 

582

00:28:29.785 –> 00:28:31.005

beyond our checklist.

 

583

00:28:31.825 –> 00:28:36.615

Um, what I enjoy about having our SOP document

 

584

00:28:36.755 –> 00:28:40.655

be so broadly contributed to is, um, it

 

585

00:28:41.475 –> 00:28:46.455

allows for our regulatory partners to have insight into

 

586

00:28:46.455 –> 00:28:47.895

what we’re thinking and what we’re doing.

 

587

00:28:48.355 –> 00:28:51.375

Um, we’re kind of trying to get out ahead of a lot

 

588

00:28:51.375 –> 00:28:54.175

of the potential issues that we, um,

 

589

00:28:55.225 –> 00:28:59.215

could anticipate coming from, uh, you know, hopefully

 

590

00:28:59.215 –> 00:29:00.255

as the industry grows.

 

591

00:29:00.635 –> 00:29:03.535

So, um, by keeping them very aware

 

592

00:29:03.675 –> 00:29:06.375

and close at hand, while we kind of have these discussions

 

593

00:29:06.475 –> 00:29:09.215

as a cooperative, I have found that in addition

 

594

00:29:09.215 –> 00:29:11.815

to excellent contributions, I think that it gives them sort

 

595

00:29:11.815 –> 00:29:14.015

of peace of mind to some degree.

 

596

00:29:14.675 –> 00:29:17.815

Um, and you can, uh, go to the next slide.

 

597

00:29:19.585 –> 00:29:22.845

Um, but it also, this really has been very helpful with us

 

598

00:29:22.905 –> 00:29:25.405

for managing expectations for our customers as well.

 

599

00:29:25.665 –> 00:29:28.045

So, one of the other elements, um, for all

 

600

00:29:28.045 –> 00:29:29.365

of the cooperative members, I mentioned

 

601

00:29:29.365 –> 00:29:30.805

that we share marketing materials.

 

602

00:29:31.025 –> 00:29:35.045

Um, uh, we will try to

 

603

00:29:35.995 –> 00:29:38.685

help have all of the co-op members when they’re, um,

 

604

00:29:39.235 –> 00:29:42.365

selling, speaking to potential chefs, um,

 

605

00:29:42.505 –> 00:29:46.085

or like groceries, uh, to help manage expectations

 

606

00:29:46.085 –> 00:29:48.925

around the different, um, the variations that you’re going

 

607

00:29:48.925 –> 00:29:50.085

to see in shape and size.

 

608

00:29:50.145 –> 00:29:53.485

For instance, today I had a, um, a co-op, uh,

 

609

00:29:54.035 –> 00:29:56.565

chef request a certain amount of seaweed.

 

610

00:29:56.985 –> 00:30:01.885

Um, they, not only did I not harvest enough for her,

 

611

00:30:01.885 –> 00:30:03.085

so I had to tap another farmer,

 

612

00:30:03.505 –> 00:30:05.845

but, um, we made sure

 

613

00:30:05.845 –> 00:30:07.525

that she understood the difference in shape

 

614

00:30:07.545 –> 00:30:08.765

and size of the seaweed.

 

615

00:30:08.825 –> 00:30:10.125

And, and if she had a preference,

 

616

00:30:10.125 –> 00:30:12.165

then we would’ve made sure we fulfilled the order with

 

617

00:30:12.165 –> 00:30:13.445

that farm’s kelp.

 

618

00:30:13.625 –> 00:30:16.045

So in some instances, we find that, um,

 

619

00:30:16.155 –> 00:30:19.245

seaweed will grow shorter curlier, um,

 

620

00:30:19.305 –> 00:30:22.565

and the color will be more golden than, um,

 

621

00:30:22.565 –> 00:30:23.565

that deeper brown.

 

622

00:30:23.985 –> 00:30:27.765

And, um, in some instances, the seaweed will grow

 

623

00:30:28.275 –> 00:30:31.045

much longer, much deeper brown, um,

 

624

00:30:31.345 –> 00:30:34.365

and the tissue will have kind of a stronger texture.

 

625

00:30:34.425 –> 00:30:39.245

So being able, um, as a, uh, member of the cooperative

 

626

00:30:39.345 –> 00:30:44.165

to speak to the, um, the characteristics of the seaweed

 

627

00:30:44.165 –> 00:30:47.285

that are on multiple different farms is, um,

 

628

00:30:47.825 –> 00:30:50.405

has been really helpful in managing the expectations

 

629

00:30:50.945 –> 00:30:53.805

of the various different chefs that we work with.

 

630

00:30:54.345 –> 00:30:59.125

Um, and having those SOPs in place have been really helpful

 

631

00:30:59.905 –> 00:31:03.045

for me because I also, um, am confident that the seaweed

 

632

00:31:03.045 –> 00:31:06.645

that I’m describing to, um, you know, one of my chefs, uh,

 

633

00:31:07.265 –> 00:31:08.805

is actually representative of

 

634

00:31:08.805 –> 00:31:10.005

what they’re going to wind up getting.

 

635

00:31:10.665 –> 00:31:13.345

Um, sorry.

 

636

00:31:14.125 –> 00:31:17.905

Um, the another element of the cooperative, which we are,

 

637

00:31:18.005 –> 00:31:20.305

uh, this isn’t something that is mandatory just yet,

 

638

00:31:20.305 –> 00:31:23.185

but something that we’re putting into practice is trying

 

639

00:31:23.185 –> 00:31:25.745

to follow the same standards that our oyster

 

640

00:31:26.205 –> 00:31:29.465

and, um, shellfish farmers follow here in terms of labeling.

 

641

00:31:29.485 –> 00:31:33.945

So that there is a, um, a paper trail

 

642

00:31:34.165 –> 00:31:36.625

for our kelp, even though it’s not getting processed,

 

643

00:31:36.625 –> 00:31:38.465

we wanna make sure that, um, you know,

 

644

00:31:38.935 –> 00:31:41.945

they can trace back exactly which farm it’s going to.

 

645

00:31:42.485 –> 00:31:47.295

Uh, we do not co-mingle farms

 

646

00:31:47.925 –> 00:31:50.135

kelp in the same, um, like package.

 

647

00:31:50.275 –> 00:31:54.295

So if you have a bag of seaweed from, uh, sound water farm,

 

648

00:31:54.875 –> 00:31:56.535

um, it’ll, all of the seaweed in

 

649

00:31:56.535 –> 00:31:57.695

that bag will be from one farm.

 

650

00:31:57.715 –> 00:31:58.775

So that’ll be from sound water,

 

651

00:31:58.835 –> 00:32:00.815

my kelp will all come in my own kelps bag,

 

652

00:32:00.885 –> 00:32:05.715

each labeled correctly and diligent record keeping.

 

653

00:32:06.455 –> 00:32:10.675

Um, and I do just, this is all working

 

654

00:32:10.775 –> 00:32:14.155

for us right now, and this is kind of the ideal,

 

655

00:32:15.455 –> 00:32:16.995

but I, I do believe that

 

656

00:32:16.995 –> 00:32:20.315

with growth this could potentially be more problematic

 

657

00:32:20.425 –> 00:32:22.635

because of the way, because we’re cooperative

 

658

00:32:22.635 –> 00:32:26.115

because, um, we are kind of choosing

 

659

00:32:26.295 –> 00:32:30.155

to work collectively, um, uh,

 

660

00:32:30.175 –> 00:32:32.835

and choosing to do what I believe is the right thing.

 

661

00:32:33.335 –> 00:32:34.515

Um, I think

 

662

00:32:34.515 –> 00:32:37.675

that there is definitely some risk down the line, uh,

 

663

00:32:37.855 –> 00:32:42.325

as we get larger to see some of these standards to have

 

664

00:32:42.325 –> 00:32:45.005

to try to, um, uh, enforce some

 

665

00:32:45.005 –> 00:32:46.645

of these standards in different ways.

 

666

00:32:46.825 –> 00:32:48.725

But right now we have, um, a label

 

667

00:32:48.995 –> 00:32:51.645

that we ask each farmer when they’re selling any sort

 

668

00:32:51.645 –> 00:32:53.365

of kelp to any sort of cooperative chef.

 

669

00:32:53.785 –> 00:32:57.925

Um, we have a label that, uh, has, uh,

 

670

00:32:59.005 –> 00:33:03.605

standard stuff, um, uh, the farm’s name, the, uh,

 

671

00:33:03.605 –> 00:33:07.285

contact information for the farm when the farm was, um,

 

672

00:33:08.035 –> 00:33:10.085

when the kelp was harvested, um,

 

673

00:33:10.265 –> 00:33:12.285

and what their best buy date was.

 

674

00:33:12.385 –> 00:33:13.765

And this is something that we included

 

675

00:33:13.765 –> 00:33:17.965

because certain kelps, um, tend to last

 

676

00:33:18.625 –> 00:33:20.565

longer at certain times of year,

 

677

00:33:20.625 –> 00:33:23.085

and we’re kind of relying on each farmer to independent

 

678

00:33:23.085 –> 00:33:24.125

to, to make that call.

 

679

00:33:24.345 –> 00:33:26.805

So if they feel that the kelp is only gonna last about five

 

680

00:33:27.315 –> 00:33:30.165

days in under refrigeration in the proper packaging,

 

681

00:33:30.475 –> 00:33:35.165

then um, that would be on them to, on them to do that.

 

682

00:33:36.005 –> 00:33:38.145

And then Grace, if you wanna pop over to the next one.

 

683

00:33:41.345 –> 00:33:43.805

Oh, that was it. I think I missed one of my slides.

 

684

00:33:44.625 –> 00:33:49.545

Um, so I think that,

 

685

00:33:49.545 –> 00:33:50.745

are there any questions or are you

 

686

00:33:50.745 –> 00:33:51.825

guys saving that for the end?

 

687

00:33:53.475 –> 00:33:55.505

We’re gonna save questions for the end, um,

 

688

00:33:55.645 –> 00:33:57.385

but feel free to share any

 

689

00:33:57.385 –> 00:33:58.625

closing thoughts if you have them.

 

690

00:33:59.555 –> 00:34:03.975

Um, sure. Um, I did, uh, fail to mention,

 

691

00:34:04.075 –> 00:34:07.135

so in Connecticut we are only growing sugar kelp.

 

692

00:34:07.135 –> 00:34:09.735

It’s the only kelp that we’re legally allowed to, uh,

 

693

00:34:09.735 –> 00:34:10.775

cultivate for food.

 

694

00:34:11.195 –> 00:34:15.335

So that does, I think that our SOPs would wind up changing

 

695

00:34:15.755 –> 00:34:17.295

as we introduce new species.

 

696

00:34:18.115 –> 00:34:20.015

Um, we are also finding

 

697

00:34:20.015 –> 00:34:23.695

that biofouling on each farm is unique to each farm.

 

698

00:34:23.875 –> 00:34:28.095

So, uh, the, the, some, some farmers are seeing,

 

699

00:34:28.675 –> 00:34:31.535

uh, different species of algae.

 

700

00:34:31.535 –> 00:34:35.415

Some farmers are seeing different species of, um, uh,

 

701

00:34:35.675 –> 00:34:37.455

Bri Owens Epiphytes, things like that.

 

702

00:34:37.595 –> 00:34:39.975

And some farmers, um, for instance, on my farm,

 

703

00:34:40.195 –> 00:34:41.655

we see a ton of snails.

 

704

00:34:42.115 –> 00:34:45.295

Um, and so again, with the standard operating procedure,

 

705

00:34:45.555 –> 00:34:48.615

we just kind of lump biofouling in as a whole

 

706

00:34:48.835 –> 00:34:52.855

and we ask the farmers to make the call around, um, how,

 

707

00:34:54.435 –> 00:34:58.335

uh, their own assessment do they believe that, you know,

 

708

00:34:58.485 –> 00:35:00.375

like if they’re seeing the presence of certain species

 

709

00:35:00.475 –> 00:35:02.015

and it’s actually degrading the seaweed,

 

710

00:35:02.245 –> 00:35:03.895

then, then we won’t take it.

 

711

00:35:04.355 –> 00:35:08.735

Um, I also would like to mention too that, uh, this,

 

712

00:35:08.735 –> 00:35:11.935

this kind of cooperative model, um, I’m, I’m a big fan

 

713

00:35:11.935 –> 00:35:15.295

of it, like, ’cause it’s working for us right now, um,

 

714

00:35:15.475 –> 00:35:18.495

but it is really labor intensive as we get new farmers

 

715

00:35:18.715 –> 00:35:22.815

who are not as, uh, experienced and, um,

 

716

00:35:23.955 –> 00:35:27.095

and so there, there’s an element of sort of handholding

 

717

00:35:27.395 –> 00:35:31.215

and really having to kind of walk through, um, a lot

 

718

00:35:31.215 –> 00:35:32.335

of the stuff with them.

 

719

00:35:33.035 –> 00:35:37.405

So, um, it’s, it, it has, its uh,

 

720

00:35:39.045 –> 00:35:42.385

it has its, um, uh, positive aspects for sure,

 

721

00:35:42.725 –> 00:35:45.265

but it definitely is, um, you need it.

 

722

00:35:45.335 –> 00:35:47.625

It’s very, it can be very labor intensive as well.

 

723

00:35:48.225 –> 00:35:49.265

I think that what it does

 

724

00:35:49.325 –> 00:35:51.585

for the market though overall is a net gain

 

725

00:35:51.585 –> 00:35:55.945

because it has allowed us to, um, create sort

 

726

00:35:55.945 –> 00:35:57.825

of a groundswell of enthusiasm

 

727

00:35:58.125 –> 00:35:59.905

for using fresh sugar kelp locally.

 

728

00:36:00.525 –> 00:36:04.785

Um, we put on every year, uh, kind

 

729

00:36:04.785 –> 00:36:06.705

of ripped from the pages of Maine’s playbook

 

730

00:36:06.845 –> 00:36:09.905

or Sea Grant partners with, um, the seaweed community

 

731

00:36:10.325 –> 00:36:12.145

and does a, uh, kelp week.

 

732

00:36:12.805 –> 00:36:14.225

We have done the same thing,

 

733

00:36:14.285 –> 00:36:17.465

but this is coming from the farmers getting pushed out from

 

734

00:36:17.465 –> 00:36:18.705

the farmers in our cooperative

 

735

00:36:19.045 –> 00:36:21.185

and it’s, um, only gotten bigger

 

736

00:36:21.205 –> 00:36:25.025

and bigger with more attention and more enthusiasm.

 

737

00:36:25.285 –> 00:36:28.545

Um, and I think it’s starting to create more of a demand

 

738

00:36:28.645 –> 00:36:30.825

for direct to consumer, which, um,

 

739

00:36:31.835 –> 00:36:33.825

which I think ultimately is where we wanna be

 

740

00:36:33.925 –> 00:36:35.505

by normalizing it in this region

 

741

00:36:35.925 –> 00:36:37.265

and getting people really pumped

 

742

00:36:37.265 –> 00:36:38.385

about it and talking about it.

 

743

00:36:38.925 –> 00:36:42.515

So, um, that’s I guess where I would, I’m,

 

744

00:36:43.755 –> 00:36:45.555

I guess, I guess that’s where I would end.

 

745

00:36:45.825 –> 00:36:47.675

This is such a crazy kelp time of year,

 

746

00:36:48.135 –> 00:36:51.035

uh, everything.

 

747

00:36:51.235 –> 00:36:53.355

I feel like everything is all things kelp.

 

748

00:36:58.285 –> 00:37:00.575

Awesome. Thank you so much Susie.

 

749

00:37:00.755 –> 00:37:03.535

Um, yeah, super, super appreciate hearing about how

 

750

00:37:03.725 –> 00:37:05.175

that collaboration has worked

 

751

00:37:05.235 –> 00:37:08.095

and help you meet market needs, um,

 

752

00:37:08.155 –> 00:37:10.255

but also some of the challenges that come with that.

 

753

00:37:10.475 –> 00:37:12.335

So great to hear how that’s happened.

 

754

00:37:13.035 –> 00:37:16.015

Um, so we’re gonna switch gears just a little bit

 

755

00:37:16.475 –> 00:37:19.815

and, um, we’ll be welcoming Levi Frederickson.

 

756

00:37:20.275 –> 00:37:24.055

Um, super excited to chat more about organic certification.

 

757

00:37:24.355 –> 00:37:28.615

So, uh, Levi leads a team on the front lines of organ tilt,

 

758

00:37:28.795 –> 00:37:29.895

um, supporting farmers

 

759

00:37:30.075 –> 00:37:31.775

and food processors in their journey

 

760

00:37:31.775 –> 00:37:33.215

to organic certification.

 

761

00:37:33.995 –> 00:37:36.255

Um, so I’ll, I’ll let Levi take it from here.

 

762

00:37:36.985 –> 00:37:38.775

Thank you, grace. Great to see.

 

763

00:37:38.795 –> 00:37:42.175

All right off the bat, I’m super stoked to be here

 

764

00:37:42.175 –> 00:37:45.455

because five years ago in my role, if I got one

 

765

00:37:45.595 –> 00:37:48.335

or two calls a year from a kelp farmer

 

766

00:37:48.355 –> 00:37:49.855

or kelp processor, I was stoked.

 

767

00:37:49.935 –> 00:37:51.335

I mean, we were all excited at Till

 

768

00:37:52.215 –> 00:37:53.815

’cause it’s a brave new world now.

 

769

00:37:53.955 –> 00:37:57.175

I’m talking to people from your community at least weekly,

 

770

00:37:57.285 –> 00:38:00.495

sometimes every day, which is an awesome sign of the times.

 

771

00:38:00.835 –> 00:38:03.415

Yes, there’s celebrations, that’s how we feel.

 

772

00:38:03.415 –> 00:38:07.215

There’s something so special about sea vegetables, maritime,

 

773

00:38:07.245 –> 00:38:09.135

aquaculture, you know, whatever you want to call it.

 

774

00:38:09.135 –> 00:38:12.375

But what you’re doing is special. So full support.

 

775

00:38:13.155 –> 00:38:14.895

One more thing quick before I jump into it,

 

776

00:38:14.895 –> 00:38:18.375

and I will be brief, but I promise all of you, I’m not here

 

777

00:38:18.375 –> 00:38:20.615

to sell organic certification, okay?

 

778

00:38:21.295 –> 00:38:23.095

I don’t get commission. We want

 

779

00:38:23.125 –> 00:38:24.655

what is right for your business.

 

780

00:38:24.675 –> 00:38:27.295

And I think our sister organic certifiers feel the same.

 

781

00:38:27.315 –> 00:38:31.015

So we can help you kind of suss out on the front lines

 

782

00:38:31.555 –> 00:38:33.735

if organic is right for you right now,

 

783

00:38:34.245 –> 00:38:35.475

what the benefits might be.

 

784

00:38:35.535 –> 00:38:36.795

We can help you evaluate that.

 

785

00:38:36.855 –> 00:38:39.595

We just don’t want you to dive into it thinking, well,

 

786

00:38:39.635 –> 00:38:42.475

I pay a fee, I get the stamp, I make more money.

 

787

00:38:42.755 –> 00:38:44.635

I mean, there’s more to it than that.

 

788

00:38:45.095 –> 00:38:46.595

So a little bit about Tilth here.

 

789

00:38:46.925 –> 00:38:48.315

We’ve been around for 50 years.

 

790

00:38:48.375 –> 00:38:50.835

You know, we were inspired by a, a series of lectures

 

791

00:38:50.835 –> 00:38:53.875

by Wendell Berry, most of you know that name, uh,

 

792

00:38:53.955 –> 00:38:54.955

back in the seventies.

 

793

00:38:55.255 –> 00:38:57.595

And then we started to sit down with some farmers

 

794

00:38:57.655 –> 00:38:59.955

and write standards for this word organic.

 

795

00:39:00.305 –> 00:39:03.995

Okay? And now here we are today, 50 years later, uh,

 

796

00:39:03.995 –> 00:39:06.275

we’re working to make our agriculture, you know,

 

797

00:39:06.535 –> 00:39:09.355

our mission statement is right below there where we’re work

 

798

00:39:09.355 –> 00:39:11.795

to make our food and agriculture biologically sound

 

799

00:39:11.795 –> 00:39:13.035

and socially equitable.

 

800

00:39:13.895 –> 00:39:15.355

How does that work for your community?

 

801

00:39:15.805 –> 00:39:17.595

We’re one of two certifiers,

 

802

00:39:17.655 –> 00:39:19.755

and I mean, don’t quite hold me to this.

 

803

00:39:19.755 –> 00:39:20.915

It was a cursory search,

 

804

00:39:20.975 –> 00:39:23.715

but I’m aware of two organic certifiers in the US

 

805

00:39:24.105 –> 00:39:25.875

that certify Kelp Farms currently.

 

806

00:39:26.295 –> 00:39:27.835

And we are the only certifier

 

807

00:39:27.835 –> 00:39:30.635

that serves organic operations based in Alaska.

 

808

00:39:31.115 –> 00:39:32.355

I fully appreciate that.

 

809

00:39:32.835 –> 00:39:34.635

A lot of people on this call are not in Alaska,

 

810

00:39:34.635 –> 00:39:35.915

which is good, which is great.

 

811

00:39:36.255 –> 00:39:38.475

We can serve the East coast clients like

 

812

00:39:38.655 –> 00:39:39.715

all the way out to Maine.

 

813

00:39:40.135 –> 00:39:42.355

But, um, you know, I just want to give you a picture of

 

814

00:39:42.415 –> 00:39:44.315

how our, our web works

 

815

00:39:44.375 –> 00:39:45.715

and you can jump to the next slide, grace.

 

816

00:39:47.575 –> 00:39:50.895

All right, so high level view, super quick.

 

817

00:39:51.325 –> 00:39:54.255

I’ll just say it simply, the USDA makes the rules.

 

818

00:39:54.705 –> 00:39:56.815

We’re here as certifiers, there’s 75

 

819

00:39:56.815 –> 00:39:57.975

of us in the United States.

 

820

00:39:58.505 –> 00:40:00.055

We’re here to help you navigate them.

 

821

00:40:00.595 –> 00:40:03.135

Yes, we interpret them slightly different,

 

822

00:40:03.135 –> 00:40:05.255

but please don’t take that as gospel truth, okay?

 

823

00:40:05.775 –> 00:40:07.815

’cause we’re all beholden to the USDA.

 

824

00:40:08.115 –> 00:40:09.815

The USDA audits us

 

825

00:40:10.155 –> 00:40:11.735

and we audit our clients

 

826

00:40:11.835 –> 00:40:13.855

to make sure organic means something.

 

827

00:40:14.555 –> 00:40:17.135

So you, you can see a couple of the accredited certifiers,

 

828

00:40:17.215 –> 00:40:19.815

I gave examples there til a lot of you have heard

 

829

00:40:19.815 –> 00:40:21.175

of QAI for example.

 

830

00:40:21.605 –> 00:40:22.975

They’re the ones that are, you know,

 

831

00:40:22.975 –> 00:40:25.255

helping enforce the USD’s rules.

 

832

00:40:25.835 –> 00:40:28.815

And we hire people like our organic inspectors

 

833

00:40:28.815 –> 00:40:31.295

to actually physically come look at your farm

 

834

00:40:31.355 –> 00:40:32.775

or your processing operation

 

835

00:40:33.075 –> 00:40:35.095

and make sure an organic system plan is being

 

836

00:40:35.095 –> 00:40:36.175

implemented properly.

 

837

00:40:36.245 –> 00:40:39.285

Alright, we can go to the next slide, grace.

 

838

00:40:39.285 –> 00:40:42.085

Let’s keep charging Now.

 

839

00:40:42.145 –> 00:40:43.605

Why do people become certified organic?

 

840

00:40:43.715 –> 00:40:45.205

Okay, all of you have seen,

 

841

00:40:45.275 –> 00:40:48.245

when someone takes a term like natural

 

842

00:40:48.945 –> 00:40:52.405

and puts it on a product that’s not a certified term

 

843

00:40:52.425 –> 00:40:55.485

and you know it’s not audited, it doesn’t really mean

 

844

00:40:55.485 –> 00:40:58.325

that much anyone could put natural on their product.

 

845

00:40:58.555 –> 00:41:01.285

Okay? Organic has a clear meaning.

 

846

00:41:01.745 –> 00:41:04.725

So we see, you know, it’s a federally defined term

 

847

00:41:04.955 –> 00:41:08.805

with very clear meaning, strictly regulated every part

 

848

00:41:08.805 –> 00:41:10.645

of the organic supply chain from your

 

849

00:41:11.155 –> 00:41:13.245

help farm all the way to your package.

 

850

00:41:13.475 –> 00:41:14.925

Well, let’s say hot sauce like

 

851

00:41:14.925 –> 00:41:16.885

that wonderful barnacle hot sauce that by the way

 

852

00:41:16.885 –> 00:41:18.485

that bull whip one is really good.

 

853

00:41:19.185 –> 00:41:20.725

So all the way through

 

854

00:41:20.725 –> 00:41:23.285

that supply chain people are certified, they’re audited

 

855

00:41:23.285 –> 00:41:25.005

and making sure they follow a plan.

 

856

00:41:25.435 –> 00:41:27.805

This relates to quality and I’ll get into that

 

857

00:41:28.465 –> 00:41:31.445

and I do want to dispel if there’s any myth around fraud.

 

858

00:41:32.115 –> 00:41:34.385

It’s not like this is all just honor system

 

859

00:41:34.625 –> 00:41:36.145

’cause there’s too many bad actors in

 

860

00:41:36.145 –> 00:41:37.185

the food system out there.

 

861

00:41:37.565 –> 00:41:39.145

So fraud is taken real serious.

 

862

00:41:39.285 –> 00:41:41.985

People can get jailed for, you know,

 

863

00:41:41.985 –> 00:41:43.265

making false organic claims.

 

864

00:41:43.365 –> 00:41:44.825

I’m not trying to scare anyone here.

 

865

00:41:45.485 –> 00:41:47.465

So if you’re on the, the circuit

 

866

00:41:47.465 –> 00:41:49.705

and you’re making these huge fraudulent claims,

 

867

00:41:50.325 –> 00:41:51.785

you probably would get cease

 

868

00:41:51.785 –> 00:41:53.665

and desist letter from the USDA.

 

869

00:41:54.165 –> 00:41:56.505

Uh, you could get serious fines on the order of,

 

870

00:41:56.505 –> 00:41:57.745

you know, 10, 20 grand.

 

871

00:41:57.965 –> 00:41:59.185

It is a serious crime.

 

872

00:41:59.285 –> 00:42:00.705

So it’s more than just, well,

 

873

00:42:01.125 –> 00:42:03.425

we take you at your word on the right.

 

874

00:42:03.425 –> 00:42:06.425

Are some of the reasons that consumers are willing

 

875

00:42:06.425 –> 00:42:08.385

to pay a premium for organic products?

 

876

00:42:08.425 –> 00:42:09.665

I don’t need to go in those two heavy.

 

877

00:42:09.785 –> 00:42:11.945

I feel like everyone in the room here is

 

878

00:42:11.945 –> 00:42:12.985

pretty familiar with that.

 

879

00:42:13.525 –> 00:42:14.785

So let’s jump ahead, grace.

 

880

00:42:17.135 –> 00:42:19.715

Now for those of you that are either kelp farms

 

881

00:42:19.895 –> 00:42:24.115

or kelp processors, the process of getting certified is,

 

882

00:42:24.255 –> 00:42:25.995

is pretty similar on your right there.

 

883

00:42:25.995 –> 00:42:28.115

You see you work with a certifier,

 

884

00:42:28.115 –> 00:42:29.315

doesn’t matter if it’s Tilth

 

885

00:42:29.495 –> 00:42:32.875

or Sister Certifier, Maka, uh, out in Maine

 

886

00:42:32.895 –> 00:42:34.235

or any of any of them.

 

887

00:42:34.575 –> 00:42:36.275

But you’re going to work up an application.

 

888

00:42:36.895 –> 00:42:39.275

My team is more than happy to help you.

 

889

00:42:39.575 –> 00:42:41.835

You know, we’re essentially like free consulting on the

 

890

00:42:41.835 –> 00:42:43.635

front line, so we’re happy to help you through that.

 

891

00:42:44.015 –> 00:42:46.275

You’ll get what’s called initial review where we go

 

892

00:42:46.275 –> 00:42:49.235

through it with a fine tooth comb, make sure it’s compliant

 

893

00:42:49.255 –> 00:42:50.875

before we send an inspector out.

 

894

00:42:51.415 –> 00:42:53.675

The inspector comes out, they’re very friendly,

 

895

00:42:53.915 –> 00:42:55.435

I promise you some of ’em are really cool.

 

896

00:42:55.825 –> 00:42:58.435

They love kelp inspections more than anything on Earth.

 

897

00:42:58.545 –> 00:43:00.315

It’s like that’s the holy grail

 

898

00:43:00.315 –> 00:43:02.195

of inspections to get to go out there.

 

899

00:43:02.815 –> 00:43:05.035

So they’ll be happy to chat with you, look around,

 

900

00:43:05.335 –> 00:43:07.555

see your farm or see your processing space

 

901

00:43:08.055 –> 00:43:09.275

and they report back to us.

 

902

00:43:09.385 –> 00:43:10.475

They don’t make the decision

 

903

00:43:10.935 –> 00:43:13.915

and then we look it over, help you bring it to compliance

 

904

00:43:14.055 –> 00:43:15.715

and get you an organic certificate.

 

905

00:43:16.185 –> 00:43:18.355

Okay? It’s a pretty simple process.

 

906

00:43:18.665 –> 00:43:20.635

It’s the same for farms and processors.

 

907

00:43:20.655 –> 00:43:22.835

The rules are different but the process is the same.

 

908

00:43:23.695 –> 00:43:24.995

And you know, like I said,

 

909

00:43:24.995 –> 00:43:26.995

it’s a brave new world for kelp farms.

 

910

00:43:26.995 –> 00:43:30.555

What certifiers have to do is interpret the land-based rules

 

911

00:43:30.695 –> 00:43:32.675

and it’s kind of clunky, I’ll be straight up,

 

912

00:43:32.975 –> 00:43:34.235

but they have to interpret those

 

913

00:43:34.255 –> 00:43:36.035

and apply ’em to kelp operations.

 

914

00:43:36.575 –> 00:43:37.915

Now we have internal guidance.

 

915

00:43:38.705 –> 00:43:39.915

Moka is a little more, uh,

 

916

00:43:40.015 –> 00:43:41.675

public facing about their guidance

 

917

00:43:41.735 –> 00:43:43.275

and I fully respect how they do it.

 

918

00:43:43.895 –> 00:43:47.235

Uh, and then for processors too, what goes into the product,

 

919

00:43:47.655 –> 00:43:48.995

how it’s made, you know,

 

920

00:43:48.995 –> 00:43:51.635

when you’re actually doing things like freezing, shredding,

 

921

00:43:51.975 –> 00:43:53.995

uh, perhaps and all those other things

 

922

00:43:53.995 –> 00:43:55.315

that you do to process kelp.

 

923

00:43:55.935 –> 00:43:58.275

Uh, if, if you’re using any reagents,

 

924

00:43:58.275 –> 00:43:59.435

they have to be certified organic.

 

925

00:43:59.535 –> 00:44:01.235

I’m not gonna share a single one of them here

 

926

00:44:01.235 –> 00:44:03.595

because of I respect your confidentiality,

 

927

00:44:04.175 –> 00:44:06.195

but, uh, we have to look through all those things

 

928

00:44:06.195 –> 00:44:08.515

to make sure it meets organic standards.

 

929

00:44:08.905 –> 00:44:10.515

Alright? And we can even certify.

 

930

00:44:10.585 –> 00:44:12.635

Last thing I’ll say is in this slide,

 

931

00:44:12.695 –> 00:44:15.235

we can certify people in the supply chain like brokers,

 

932

00:44:15.235 –> 00:44:16.475

traders, and even brand owners.

 

933

00:44:16.495 –> 00:44:18.275

And some of them elect to get certified.

 

934

00:44:18.375 –> 00:44:19.555

You know, they may not have to.

 

935

00:44:20.105 –> 00:44:21.635

Alright, let’s jump ahead Grace.

 

936

00:44:23.125 –> 00:44:24.665

So how’s this tie to quality?

 

937

00:44:25.445 –> 00:44:27.185

I’m gonna go over this really high level,

 

938

00:44:27.325 –> 00:44:29.305

but please feel free to get in touch with me,

 

939

00:44:29.565 –> 00:44:32.525

really any certifier to talk about what this looks like.

 

940

00:44:32.525 –> 00:44:35.405

More big part of organic is record keeping

 

941

00:44:35.505 –> 00:44:37.525

for your farm processing operation.

 

942

00:44:37.665 –> 00:44:40.645

And just I’ll, I mean, I don’t need to get on a pulpit

 

943

00:44:40.645 –> 00:44:43.165

to all of you, but you know that if we keep good records

 

944

00:44:43.945 –> 00:44:45.965

in general, we’re paying attention to what works,

 

945

00:44:46.195 –> 00:44:50.685

what doesn’t, what sells well, what processes SOPs work.

 

946

00:44:51.265 –> 00:44:54.085

And just by keeping good records, the quality will improve.

 

947

00:44:54.245 –> 00:44:55.885

I think a lot of people here appreciate that.

 

948

00:44:56.595 –> 00:44:59.485

Okay, and lemme jump ahead to contamination prevention.

 

949

00:44:59.525 –> 00:45:01.685

I know that’s on a lot of, especially farms mind.

 

950

00:45:02.145 –> 00:45:04.925

So buffer zones is a big talk in the world of organic.

 

951

00:45:05.065 –> 00:45:08.445

Not just from, you know, aquaculture, maritime, uh,

 

952

00:45:08.585 –> 00:45:11.365

or sea vegetables, but just land-based systems too.

 

953

00:45:11.425 –> 00:45:13.005

Buffer zones are so important

 

954

00:45:13.425 –> 00:45:14.885

and I’ve, I’ll say this quick man,

 

955

00:45:14.885 –> 00:45:17.485

but I’ve heard people say to me on the phone, well,

 

956

00:45:17.485 –> 00:45:18.685

I farm kelp in the ocean.

 

957

00:45:18.715 –> 00:45:20.525

What could be more organic than that?

 

958

00:45:21.245 –> 00:45:22.925

I fully agree with you on the record.

 

959

00:45:23.445 –> 00:45:24.845

I mean, there’s no greater buffer in

 

960

00:45:24.845 –> 00:45:25.925

the world than our oceans.

 

961

00:45:25.995 –> 00:45:28.325

Okay, just on the record, you got that.

 

962

00:45:28.745 –> 00:45:32.045

But still, we need to have some standard for how far away is

 

963

00:45:32.045 –> 00:45:34.125

that, that golf course or that harbor

 

964

00:45:34.305 –> 00:45:35.565

and what’s that harbor look like?

 

965

00:45:35.585 –> 00:45:36.685

And so we’ll look at this.

 

966

00:45:37.275 –> 00:45:39.285

I’ll say quick, the way tilt approaches,

 

967

00:45:39.285 –> 00:45:41.245

that is a very case by case basis.

 

968

00:45:41.345 –> 00:45:43.125

You know, where’s the prevailing wind

 

969

00:45:43.125 –> 00:45:44.605

direction and the currents?

 

970

00:45:45.145 –> 00:45:46.405

Um, I can talk to you about

 

971

00:45:46.405 –> 00:45:49.085

that more on a one-on-one basis would be more productive

 

972

00:45:49.155 –> 00:45:50.525

because there’s not hard

 

973

00:45:50.525 –> 00:45:53.245

and fast rules exactly for buffer zones.

 

974

00:45:53.835 –> 00:45:55.525

Okay? We, we need SOPs.

 

975

00:45:55.525 –> 00:45:57.565

Kinda like Suzy was getting at this wonderful,

 

976

00:45:57.565 –> 00:46:00.685

it was beautiful, made my heart sing to see those SOPs, uh,

 

977

00:46:00.685 –> 00:46:02.605

for cleaning your equipment, okay?

 

978

00:46:02.705 –> 00:46:05.765

For example, we do is certifiers test.

 

979

00:46:06.265 –> 00:46:08.805

So we’re actually testing the quality of your kelp

 

980

00:46:09.105 –> 00:46:11.045

or of your products that you make from kelp

 

981

00:46:11.625 –> 00:46:13.165

for things like contamination.

 

982

00:46:13.745 –> 00:46:16.445

And that means, or that makes organic mean something.

 

983

00:46:16.465 –> 00:46:17.565

The integrity of the product.

 

984

00:46:17.625 –> 00:46:19.925

If we didn’t test it all, then you know,

 

985

00:46:19.925 –> 00:46:21.925

people might be able to get away with something

 

986

00:46:21.945 –> 00:46:24.645

or they might unknowingly be contaminating

 

987

00:46:24.825 –> 00:46:25.965

the organic supply chain.

 

988

00:46:25.985 –> 00:46:27.965

Now I’ll, I will say that tests aren’t,

 

989

00:46:28.345 –> 00:46:29.605

aren’t your responsibility.

 

990

00:46:29.665 –> 00:46:33.365

We, we cover that cost, okay? Uh, jumping ahead a bit.

 

991

00:46:33.615 –> 00:46:37.165

Buyer, consumer confidence in the quality of your product.

 

992

00:46:37.325 –> 00:46:39.365

I mean they know that organic means something

 

993

00:46:40.265 –> 00:46:43.565

and that also is going to increase your network in working

 

994

00:46:43.565 –> 00:46:45.045

with other farms and handlers.

 

995

00:46:45.665 –> 00:46:47.765

Of course there’s an organic profit margin.

 

996

00:46:47.945 –> 00:46:50.965

If your only reason to get certified is to reap that margin,

 

997

00:46:51.495 –> 00:46:52.525

sweet, good for you.

 

998

00:46:52.545 –> 00:46:53.805

That’s good business sense.

 

999

00:46:53.885 –> 00:46:56.845

I mean, it might be three times the price of non-certified.

 

1000

00:46:57.195 –> 00:47:00.245

Kind of a no-brainer. Uh, you know, I don’t know.

 

1001

00:47:00.245 –> 00:47:02.285

It, it really depends on what your product is.

 

1002

00:47:02.705 –> 00:47:05.005

And this specifically the group I’m talking today,

 

1003

00:47:05.005 –> 00:47:07.845

it is a rapidly growing sector just based on the number

 

1004

00:47:07.845 –> 00:47:10.925

of calls I received this year compared to two years ago.

 

1005

00:47:11.185 –> 00:47:14.005

So it’s a niche, but it’s a niche that’s growing rapidly.

 

1006

00:47:14.305 –> 00:47:16.605

The same cannot be said for dairy, for example.

 

1007

00:47:17.025 –> 00:47:18.445

Um, let’s go ahead Grace.

 

1008

00:47:20.375 –> 00:47:22.265

Alright, more than just a seal.

 

1009

00:47:22.505 –> 00:47:25.025

I knew I debated putting a seal on the slide

 

1010

00:47:25.185 –> 00:47:27.145

’cause I know in this community that’s kind of a hot top.

 

1011

00:47:27.145 –> 00:47:29.250

Maybe you have strong feelings about seals, but,

 

1012

00:47:29.385 –> 00:47:30.685

but whatever, we’re having fun here.

 

1013

00:47:31.225 –> 00:47:34.365

So certified products are at the very least 95

 

1014

00:47:34.365 –> 00:47:35.685

to a hundred percent organic.

 

1015

00:47:35.975 –> 00:47:37.765

There is some room for less than that,

 

1016

00:47:37.915 –> 00:47:40.285

like 70% you can talk to us about that.

 

1017

00:47:40.345 –> 00:47:43.525

But if it’s got the USDA seal, it’s 95 to a hundred.

 

1018

00:47:43.585 –> 00:47:46.235

So consumers know that more farms

 

1019

00:47:46.235 –> 00:47:49.315

that get certified kelp farms means there’s greater access

 

1020

00:47:49.315 –> 00:47:52.555

to organic kelp for processors means there’s more products

 

1021

00:47:52.555 –> 00:47:55.075

on the shelves for consumers, you know,

 

1022

00:47:55.095 –> 00:47:56.115

put it in front of their faces.

 

1023

00:47:57.035 –> 00:47:59.035

Becoming certified will support your network

 

1024

00:47:59.335 –> 00:48:00.635

and the organic community.

 

1025

00:48:00.855 –> 00:48:02.955

You know, and I will talk in the next slide

 

1026

00:48:02.955 –> 00:48:04.155

perhaps, uh, more about that.

 

1027

00:48:04.795 –> 00:48:07.995

I did want to do something for fun and go out on a limb here

 

1028

00:48:08.575 –> 00:48:10.315

and maybe I should say out on a stip,

 

1029

00:48:11.355 –> 00:48:15.135

but I’m just going to make this up with literally zero data.

 

1030

00:48:15.315 –> 00:48:17.535

So I know that’s, but just for fun,

 

1031

00:48:18.095 –> 00:48:21.015

I feel like if you surveyed a hundred organic consumers

 

1032

00:48:21.395 –> 00:48:23.575

and a hundred people who could care less about organic,

 

1033

00:48:23.865 –> 00:48:25.615

you’d have a higher percentage.

 

1034

00:48:26.075 –> 00:48:29.775

I’m willing to bet my hat in the organic community.

 

1035

00:48:29.775 –> 00:48:31.055

Higher percentage of folks

 

1036

00:48:31.075 –> 00:48:33.855

who are excited about kelp products as compared

 

1037

00:48:33.855 –> 00:48:35.455

to the non-organic consumers.

 

1038

00:48:35.505 –> 00:48:38.975

Again, zero data, maybe GreenWave pay attention

 

1039

00:48:38.995 –> 00:48:40.335

to this with us going forward.

 

1040

00:48:40.515 –> 00:48:43.855

But something fun for years to come. Go to the next slide.

 

1041

00:48:43.855 –> 00:48:46.345

Chris. We are almost there, folks.

 

1042

00:48:47.125 –> 00:48:50.825

If I could only leave you with like a ten second summation

 

1043

00:48:50.825 –> 00:48:52.745

of my whole presentation, it’s this,

 

1044

00:48:53.405 –> 00:48:55.905

my friendly encouragement is please reach

 

1045

00:48:55.905 –> 00:48:56.945

out to a certifier.

 

1046

00:48:57.025 –> 00:48:59.065

I don’t care if it’s til, but reach out

 

1047

00:48:59.065 –> 00:49:02.185

to an organic certifier if you’re even considering becoming

 

1048

00:49:02.185 –> 00:49:04.505

certified in five years from now.

 

1049

00:49:04.975 –> 00:49:06.865

Next year. Uh, I know

 

1050

00:49:06.865 –> 00:49:08.545

with the season it’s a little late this year,

 

1051

00:49:08.605 –> 00:49:11.025

but it’s really better to at least start the process,

 

1052

00:49:11.155 –> 00:49:12.905

start the conversation ’cause it’s free.

 

1053

00:49:13.185 –> 00:49:14.185

I promise. We’re friendly

 

1054

00:49:14.725 –> 00:49:16.905

and we’re excited to talk to our our kelp friends.

 

1055

00:49:16.905 –> 00:49:19.985

Alright, so my team on the front lines

 

1056

00:49:19.985 –> 00:49:24.305

of Tilth is more than happy to, if you’re want to seek kelp,

 

1057

00:49:24.395 –> 00:49:25.985

there is my, uh, contact.

 

1058

00:49:26.365 –> 00:49:27.545

Get it. See Kelp.

 

1059

00:49:27.655 –> 00:49:30.465

Okay, there’s some real quick I’ll talk

 

1060

00:49:30.465 –> 00:49:33.705

to you about those four bulleted points for cost sharing.

 

1061

00:49:33.975 –> 00:49:35.065

There’s a federal program

 

1062

00:49:35.095 –> 00:49:37.145

that could save you 750 bucks a month,

 

1063

00:49:37.405 –> 00:49:38.625

or excuse me, a a year,

 

1064

00:49:38.805 –> 00:49:41.425

but it’s 750 reimbursement for organic.

 

1065

00:49:41.485 –> 00:49:44.865

That’s a big chunk of the cost lion’s share of it.

 

1066

00:49:45.405 –> 00:49:48.385

We can coordinate audits, meaning coordinate the inspection.

 

1067

00:49:48.405 –> 00:49:49.625

So if they’re coming to Alaska

 

1068

00:49:49.725 –> 00:49:52.105

or out to Maine, the inspector could do a

 

1069

00:49:52.105 –> 00:49:53.265

couple people in your community.

 

1070

00:49:53.265 –> 00:49:55.385

If we have more clients out there to keep costs low,

 

1071

00:49:55.735 –> 00:49:58.505

there’s a transitioning organic producer program

 

1072

00:49:59.015 –> 00:50:00.585

that provides free mentorship.

 

1073

00:50:00.695 –> 00:50:02.825

Okay? Brand new program.

 

1074

00:50:02.885 –> 00:50:05.145

Really glad to hook you up with that if you’re interested.

 

1075

00:50:05.765 –> 00:50:08.745

And we do, uh, at least Oregon Till provides fee waivers

 

1076

00:50:08.745 –> 00:50:11.145

for people that are veterans or educational organizations.

 

1077

00:50:11.145 –> 00:50:13.985

So lots of stuff available to help defray costs.

 

1078

00:50:15.095 –> 00:50:17.755

And finally, all those challenges you see in

 

1079

00:50:17.755 –> 00:50:20.235

that right hand column, they can be addressed.

 

1080

00:50:20.465 –> 00:50:23.235

Okay? All those can be addressed by just getting in touch

 

1081

00:50:23.235 –> 00:50:24.675

with a certifier sooner or later.

 

1082

00:50:24.865 –> 00:50:27.685

Doesn’t cost you anything. It won’t hurt. Give us a call.

 

1083

00:50:27.705 –> 00:50:28.925

It could be after harvest season.

 

1084

00:50:29.085 –> 00:50:32.125

I know y’all are super busy right now, but maybe in June

 

1085

00:50:32.185 –> 00:50:34.085

or July or something if things settle

 

1086

00:50:34.155 –> 00:50:35.525

down, you could give us a call.

 

1087

00:50:36.025 –> 00:50:37.085

All right, grace. Uh,

 

1088

00:50:37.085 –> 00:50:38.565

last slide, and I’ll leave you with this.

 

1089

00:50:38.625 –> 00:50:39.765

It just seems appropriate,

 

1090

00:50:40.705 –> 00:50:43.045

but our friend Wendell Berry said the health

 

1091

00:50:43.045 –> 00:50:46.405

of the water is exactly the same as the health of the land.

 

1092

00:50:46.665 –> 00:50:48.645

We cannot immunize the continents

 

1093

00:50:48.645 –> 00:50:51.565

and the oceans against our contempt for small places

 

1094

00:50:52.145 –> 00:50:53.285

and small streams.

 

1095

00:50:53.425 –> 00:50:54.885

That’s organic in a nutshell.

 

1096

00:50:55.265 –> 00:50:58.005

Really glad to be able to share with you today.

 

1097

00:50:58.075 –> 00:50:59.965

Look forward to speaking with you more further. Thanks.

 

1098

00:51:00.825 –> 00:51:05.155

Thanks so much Levi. Um, loving all the kelp puns.

 

1099

00:51:05.855 –> 00:51:08.835

All right. Uh, so as promised, we have about 10 minutes

 

1100

00:51:08.935 –> 00:51:11.995

for q and a, so let’s go ahead and jump right in.

 

1101

00:51:12.815 –> 00:51:16.875

Um, our first question, so this is from,

 

1102

00:51:17.015 –> 00:51:18.035

um, Mike Springer.

 

1103

00:51:18.615 –> 00:51:22.355

And um, Mike says, I’m pro organic certified.

 

1104

00:51:22.815 –> 00:51:26.835

Um, having said that, is anyone growing, um, non-organic

 

1105

00:51:26.855 –> 00:51:30.995

or put another way, has anyone ever grown kelp tested it

 

1106

00:51:31.015 –> 00:51:32.755

and found that it wasn’t organic?

 

1107

00:51:33.375 –> 00:51:36.315

Um, Levi, I know, I know kelp is an emerging space,

 

1108

00:51:36.335 –> 00:51:38.875

so maybe you haven’t had this experience, um, with kelp,

 

1109

00:51:38.875 –> 00:51:41.595

but has that happened with maybe other crops

 

1110

00:51:41.775 –> 00:51:43.235

and what’s the process there?

 

1111

00:51:44.715 –> 00:51:46.355

I could answer that briefly, but I really

 

1112

00:51:46.355 –> 00:51:47.715

appreciate where you’re coming from.

 

1113

00:51:47.875 –> 00:51:50.555

I mean, I cannot identify a single point

 

1114

00:51:50.555 –> 00:51:52.315

where someone was certified organic.

 

1115

00:51:52.475 –> 00:51:54.115

I, I don’t have an instance in front of me

 

1116

00:51:54.205 –> 00:51:55.635

where someone was certified

 

1117

00:51:56.055 –> 00:51:58.995

and then it turns out that they were either intentionally

 

1118

00:51:59.175 –> 00:52:01.435

trying to sneak in some uncertified kelp

 

1119

00:52:01.975 –> 00:52:03.835

or had stuff that was contaminated

 

1120

00:52:03.835 –> 00:52:05.235

with prohibited substances.

 

1121

00:52:05.355 –> 00:52:07.475

I mean, that would namely be some sort

 

1122

00:52:07.475 –> 00:52:08.555

of point source pollution.

 

1123

00:52:09.295 –> 00:52:11.875

Uh, I’m not gonna talk about all the different specific

 

1124

00:52:11.875 –> 00:52:12.995

things we would test for

 

1125

00:52:12.995 –> 00:52:14.635

because it’s very site specific,

 

1126

00:52:14.695 –> 00:52:16.275

so it’s not like there’s some test

 

1127

00:52:16.275 –> 00:52:18.795

for these exact things for every farm.

 

1128

00:52:19.025 –> 00:52:20.275

It’s gonna be different based on

 

1129

00:52:20.275 –> 00:52:22.555

what the real contaminants in that area are.

 

1130

00:52:23.275 –> 00:52:26.515

I know that was a really kind of general answer,

 

1131

00:52:26.615 –> 00:52:28.835

but it’s to say this is such a new community.

 

1132

00:52:28.835 –> 00:52:30.595

There’s not a lot of data on it,

 

1133

00:52:30.655 –> 00:52:33.035

but uh, the folks I’ve worked with, gee,

 

1134

00:52:33.035 –> 00:52:35.915

they all seem honest to me, so I’ll leave it at that.

 

1135

00:52:35.915 –> 00:52:36.915

Thanks for the question.

 

1136

00:52:39.085 –> 00:52:42.195

Thanks Levi. Um, alright,

 

1137

00:52:42.695 –> 00:52:45.035

so the next question is for Susie.

 

1138

00:52:45.575 –> 00:52:47.875

Um, and Oscar is wondering about your

 

1139

00:52:47.885 –> 00:52:49.315

membership to the co-op.

 

1140

00:52:49.395 –> 00:52:51.835

I know that you mentioned, um, it’s it’s limited

 

1141

00:52:51.935 –> 00:52:53.075

to your region, um,

 

1142

00:52:53.095 –> 00:52:55.235

but do you have any other plans to expand

 

1143

00:52:55.235 –> 00:52:57.835

and collaborate with, um, kelp fi farmers?

 

1144

00:52:58.655 –> 00:53:00.475

Hey, can you hear me? Grace? Yeah.

 

1145

00:53:02.585 –> 00:53:07.095

Hello? Hey, can you hear me? Yeah. Okay, sorry.

 

1146

00:53:07.755 –> 00:53:09.975

Um, yeah, so, uh, we,

 

1147

00:53:11.005 –> 00:53:14.335

because of the kind of nature of how the cooperative works

 

1148

00:53:14.355 –> 00:53:16.695

and what it does, which is kind of help

 

1149

00:53:17.365 –> 00:53:20.775

lift up regional markets that are, um, proximal

 

1150

00:53:20.875 –> 00:53:24.455

to our farms, generally speaking, we really only work

 

1151

00:53:24.455 –> 00:53:26.405

with farmers that are within the region.

 

1152

00:53:26.985 –> 00:53:30.485

Um, that being said, the idea of collaboration, uh,

 

1153

00:53:30.665 –> 00:53:33.685

and cooperation in this industry can be taken far

 

1154

00:53:33.685 –> 00:53:35.765

beyond just this one specific area.

 

1155

00:53:35.865 –> 00:53:37.205

So if there’s some sort of way

 

1156

00:53:37.235 –> 00:53:40.205

that the co-op could be helpful to other farmers outside

 

1157

00:53:40.205 –> 00:53:43.605

of our region, um, uh, I’m all for it.

 

1158

00:53:45.155 –> 00:53:48.005

Awesome. Um, okay.

 

1159

00:53:48.225 –> 00:53:51.325

And so another question, I think this is relevant

 

1160

00:53:51.325 –> 00:53:52.765

for both Leah and Susie.

 

1161

00:53:52.865 –> 00:53:54.805

Um, I know you touched on, you know,

 

1162

00:53:54.805 –> 00:53:56.805

different kelp might have different colors

 

1163

00:53:57.145 –> 00:53:59.845

and so, um, an audience members wondering,

 

1164

00:54:00.135 –> 00:54:03.445

based on the color of the kelp, have you noticed any, um,

 

1165

00:54:03.445 –> 00:54:04.485

difference in the taste

 

1166

00:54:04.825 –> 00:54:06.405

and what have you experienced with that?

 

1167

00:54:08.915 –> 00:54:10.075

I will jump in.

 

1168

00:54:10.695 –> 00:54:13.035

Um, yes, we actually did,

 

1169

00:54:13.075 –> 00:54:15.755

a couple years ago when we were getting ready for our, um,

 

1170

00:54:16.345 –> 00:54:20.275

kelp week celebration, um, we did a, uh,

 

1171

00:54:21.175 –> 00:54:24.715

uh, like a kelp pairing with different wines,

 

1172

00:54:25.085 –> 00:54:28.755

which was a very fun way to interact with seaweed and wine.

 

1173

00:54:29.135 –> 00:54:32.435

Um, and we did, it was the same species, sugar kelp.

 

1174

00:54:32.615 –> 00:54:34.275

We all got our seed from the same source.

 

1175

00:54:34.975 –> 00:54:38.715

Um, and we grow in three very different types

 

1176

00:54:38.715 –> 00:54:40.155

of, uh, areas.

 

1177

00:54:40.415 –> 00:54:44.835

So you, um, one person, uh, more like calmer kind

 

1178

00:54:44.835 –> 00:54:48.115

of cove waters, one person in Rhode Island, um,

 

1179

00:54:48.265 –> 00:54:49.475

just a different kind of, uh,

 

1180

00:54:49.475 –> 00:54:50.755

there in one of the salt ponds.

 

1181

00:54:50.935 –> 00:54:54.195

And then I’m, I’m more, uh, out in kind of open ocean area

 

1182

00:54:54.335 –> 00:54:56.395

and the seaweed, um, the sommelier

 

1183

00:54:56.395 –> 00:54:58.755

who was doing the pairing was also tasting the seaweed.

 

1184

00:54:58.755 –> 00:55:01.155

She has a very refined palate, much better than mine.

 

1185

00:55:01.535 –> 00:55:05.315

Um, and she found like pretty significant, um, flavor

 

1186

00:55:06.395 –> 00:55:08.595

profiles, which all comes from the water.

 

1187

00:55:08.695 –> 00:55:10.155

So it’s all, all the flavor

 

1188

00:55:10.155 –> 00:55:12.315

of the seaweed is very much gonna be informed

 

1189

00:55:12.455 –> 00:55:14.675

by the water that it’s growing in.

 

1190

00:55:14.675 –> 00:55:15.955

It has a meir to it.

 

1191

00:55:16.175 –> 00:55:19.755

Um, and that also would apply to the texture as well, so

 

1192

00:55:19.755 –> 00:55:23.115

that the shape, the, um, tissue that I like,

 

1193

00:55:23.115 –> 00:55:27.075

I hate this term, but the mouthfeel, um, that’s the, the,

 

1194

00:55:27.695 –> 00:55:29.235

all of that kind of comes into play

 

1195

00:55:29.295 –> 00:55:31.355

and I think that for certain chefs they find

 

1196

00:55:31.355 –> 00:55:35.155

that there’s different applications based on, um, you know,

 

1197

00:55:35.585 –> 00:55:36.835

what, what they’re receiving.

 

1198

00:55:42.795 –> 00:55:44.805

Leah, do you have anything to add to that? Um,

 

1199

00:55:45.685 –> 00:55:47.005

I mean, yeah, I would just echo that.

 

1200

00:55:47.125 –> 00:55:48.845

I mean, on the farm, um,

 

1201

00:55:49.105 –> 00:55:50.805

it really seems to be site specific.

 

1202

00:55:51.065 –> 00:55:55.085

Um, we’re finding that darker browns, um,

 

1203

00:55:56.105 –> 00:56:00.805

are, uh, maybe they’re, they’re the quality

 

1204

00:56:00.805 –> 00:56:02.965

that we’re looking for over kind of the lighter,

 

1205

00:56:03.115 –> 00:56:04.525

more translucent kelps.

 

1206

00:56:04.825 –> 00:56:07.405

And then at post harvest, um, you know,

 

1207

00:56:07.405 –> 00:56:09.365

if we’re seeing green, um,

 

1208

00:56:09.675 –> 00:56:12.885

that means there’s some fermentation or heating happening.

 

1209

00:56:13.345 –> 00:56:15.565

Um, so that certainly impacts quality, um,

 

1210

00:56:15.625 –> 00:56:19.485

not necessarily in a negative way, it’s just, it’s um, uh,

 

1211

00:56:19.965 –> 00:56:22.445

different flavor and texture.

 

1212

00:56:24.995 –> 00:56:29.405

Totally. Um, thanks both, uh, for this next question.

 

1213

00:56:29.425 –> 00:56:31.885

I’m wondering, Sam, do you happen to be on the call?

 

1214

00:56:34.685 –> 00:56:37.625

Yes, I am. And I do know that Seagrove for

 

1215

00:56:37.625 –> 00:56:39.505

that next question is certified organic.

 

1216

00:56:40.125 –> 00:56:41.905

Oh, okay. That that’s helpful. Yeah.

 

1217

00:56:41.905 –> 00:56:46.185

So the next question, um, is are there certified organic

 

1218

00:56:46.295 –> 00:56:49.345

kelp seed producers in Alaska or elsewhere in the us?

 

1219

00:56:49.765 –> 00:56:53.745

Um, and if so, um, they’re interested in hearing

 

1220

00:56:54.015 –> 00:56:55.385

what is acceptable in terms

 

1221

00:56:55.385 –> 00:56:57.945

of nutrient inputs at the nursery, um,

 

1222

00:56:58.005 –> 00:56:59.825

at the gametophyte and sporophyte stages?

 

1223

00:57:03.065 –> 00:57:07.195

Yeah, absolutely. So there are, uh, I, I personally know

 

1224

00:57:07.195 –> 00:57:10.515

of two, um, certified organic nurseries right now.

 

1225

00:57:10.615 –> 00:57:11.955

Um, both of them are in Maine

 

1226

00:57:12.695 –> 00:57:17.515

and, um, the way it, the way that the,

 

1227

00:57:17.695 –> 00:57:19.515

so, so you’re correct in the question in,

 

1228

00:57:19.515 –> 00:57:22.355

in being concerned about the nutrient usage, um,

 

1229

00:57:22.355 –> 00:57:26.435

however, it, the, the kind

 

1230

00:57:26.435 –> 00:57:28.635

of approach here has both to do with the,

 

1231

00:57:28.665 –> 00:57:30.515

what the nutrients are themselves

 

1232

00:57:30.655 –> 00:57:31.915

and then also the timing

 

1233

00:57:32.855 –> 00:57:34.955

of when those nutrients are being used.

 

1234

00:57:35.815 –> 00:57:38.795

Um, so the, the two nutrients that are most commonly used

 

1235

00:57:38.975 –> 00:57:40.875

or, or rather a nutrient and a and

 

1236

00:57:41.095 –> 00:57:45.635

and a, a substance that prevents diatom growth, um, are,

 

1237

00:57:45.695 –> 00:57:47.515

are synthetic substances, which would mean

 

1238

00:57:47.515 –> 00:57:50.835

that they’re normally not allowed in organic production.

 

1239

00:57:51.615 –> 00:57:55.955

Um, but there are certain, um, in, in all kinds

 

1240

00:57:55.955 –> 00:57:58.395

of different organic crop production,

 

1241

00:57:58.845 –> 00:58:03.275

there are some exceptions for very, very early stages

 

1242

00:58:03.855 –> 00:58:05.195

of cultivation.

 

1243

00:58:05.815 –> 00:58:08.995

And so, um, I think the current, my understanding is

 

1244

00:58:08.995 –> 00:58:11.995

that the current way that, uh, certifiers are,

 

1245

00:58:12.295 –> 00:58:15.515

are looking at this is that the, you know, f over two

 

1246

00:58:15.515 –> 00:58:19.675

and germanium dioxide are, um, acceptable

 

1247

00:58:19.895 –> 00:58:23.235

to be used up until a certain point in

 

1248

00:58:23.865 –> 00:58:25.075

help seed production

 

1249

00:58:25.415 –> 00:58:28.075

and then they have to be di discontinued for the,

 

1250

00:58:28.095 –> 00:58:30.355

the duration of the cultivation.

 

1251

00:58:30.375 –> 00:58:34.235

And that point is right before spora fights are formed.

 

1252

00:58:34.375 –> 00:58:37.535

So as many of you on the call probably know there’s a,

 

1253

00:58:37.695 –> 00:58:40.415

a sexual reproduction process and there’s myo spores

 

1254

00:58:40.415 –> 00:58:43.055

and Mita fights prior to Spora fight, those, you can think

 

1255

00:58:43.055 –> 00:58:45.495

of a spora fight as the baby kelp

 

1256

00:58:45.915 –> 00:58:48.655

and prior to the point that there is that fertilization

 

1257

00:58:48.675 –> 00:58:52.975

and baby kelp is formed, um, these, these substances, uh,

 

1258

00:58:53.235 –> 00:58:54.895

are are usable.

 

1259

00:58:55.565 –> 00:58:56.565

Does that make sense?

 

1260

00:58:59.075 –> 00:59:00.085

Yeah. Thank you Sam.

 

1261

00:59:00.225 –> 00:59:02.165

Um, super detailed explanation

 

1262

00:59:02.905 –> 00:59:04.925

and thank you all for the excellent questions.

 

1263

00:59:05.185 –> 00:59:07.485

Um, we have just about a minute left,

 

1264

00:59:07.625 –> 00:59:09.765

so I’m gonna go ahead and close us out.

 

1265

00:59:10.625 –> 00:59:14.765

Um, so next month we will be skipping our session see

 

1266

00:59:14.765 –> 00:59:15.805

to sales session, um,

 

1267

00:59:15.805 –> 00:59:19.085

because as many of you know, it’s a super busy time.

 

1268

00:59:19.425 –> 00:59:22.540

Um, many folks will be harvesting or getting kelp to market.

 

1269

00:59:23.385 –> 00:59:24.965

Um, but we’ll be back in June

 

1270

00:59:25.185 –> 00:59:27.285

and we’ll chat about kelp impact metrics

 

1271

00:59:27.465 –> 00:59:30.045

and reporting, um, highly requested topics.

 

1272

00:59:30.145 –> 00:59:31.405

So we’re excited about that one.

 

1273

00:59:32.065 –> 00:59:34.125

Um, and actually we’re halfway through c

 

1274

00:59:34.125 –> 00:59:35.925

to sale at this point, so we wanted to take a moment

 

1275

00:59:35.945 –> 00:59:37.685

and just ask for your feedback.

 

1276

00:59:37.985 –> 00:59:41.165

Um, since this is a new series, we’ll be sending out, um,

 

1277

00:59:41.325 –> 00:59:42.405

a survey via email,

 

1278

00:59:42.425 –> 00:59:44.405

and we’d love to hear any thoughts that you have.

 

1279

00:59:44.545 –> 00:59:46.605

Um, it’s super important for us to hear from you.

 

1280

00:59:48.385 –> 00:59:50.085

Um, and that’s all we have today.

 

1281

00:59:50.225 –> 00:59:54.525

So, um, if the, if this discussion sparked any ideas, um,

 

1282

00:59:54.705 –> 00:59:57.725

or you wanna continue the conversation, feel free to post,

 

1283

00:59:58.105 –> 01:00:00.205

um, on the Hub or apply to Seaweed source

 

1284

01:00:00.345 –> 01:00:02.605

to start getting your hands on some quality kelp.

 

1285

01:00:03.065 –> 01:00:05.805

Thanks for joining us, and hope to see you all in June.