If you merely retell stories about kelp characters whose stories are already lived — if you neglect to tell the photoless, characterless stories of possibility — you are shaping the ideas of the kelp industry down narrow roads. This approach is causing serious stagnation.

Through a very powerful collab with East End Food and Sue Wicks, we’ve pulled together the opportunity for Sue to sell her first commercial season of kelp in shelf-stable food products.

They’re really good, y’all.

As a process-art person, I do not see my work on this curriculum as a finished product. It will only really begin to take shape once it’s utilized by educators. I want this material to live, breathe and evolve, and I will continue to serve as a consultant, connecting teachers with experts and other teachers, allowing students to showcase their work publicly. Even if they have more questions than answers.

Kelp is decidedly not the new kale- and thank goodness for that. Kale can keep its seat on whatever throne it’s claiming. Kelp is running an entirely different race. It’s fundamentally different and is qualitatively better suited to claim more corners in more pantries across the United States.

Each grower we work with has unique challenges and strengths in their kelp program. Some enjoy a direct working relationship with a township that can construct a greenhouse, which we’ve been grateful to support. Others do fine with a smaller greenhouse. Others will land massive amounts of kelp soon, and a greenhouse won’t do- but we aren’t yet to the point of needing a large-scale machine.