1.0Ocean Farming Hubhttps://hub.greenwave.org/lmsJulia Whistlerhttps://hub.greenwave.org/lms/author/jwhis/rich600338<blockquote class="wp-embedded-content" data-secret="6ewxsgbMji"><a href="https://hub.greenwave.org/lms/course/nurturing-preparation/">Nurturing & Preparation</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://hub.greenwave.org/lms/course/nurturing-preparation/embed/#?secret=6ewxsgbMji" width="600" height="338" title="“Nurturing & Preparation” — Ocean Farming Hub" data-secret="6ewxsgbMji" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://media.hub.greenwave.org/wp-content/uploads/2022/03/13214006/Stonington-Kelp-Co-Furikake.jpeg10001333As the days get shorter, your kelp is slowly but steadily getting longer. While this might seem like ‘down time’ at first glance, we encourage you to think of winter as a ‘ramp up’ period instead. The more you can get done from January through March, the easier your spring will be, when it often seems that there aren’t enough hours in the day. Specifically, we recommend you use the winter months to nurture wholesale customers (working to close those last big deals or to build rapport with repeat customers), do new product development (as soon as there’s fresh kelp available), and lay the groundwork for a smooth and uneventful harvest (with lots of advance planning).