Dafne Romero is one-of-a-kind, as she harvests seaweed by hand with support from the Haida Gwaii community. After a half-year of harvest, she shares this superfood with the public at summer markets. It was there that we were thrilled to stumble upon her amazing product. 

A not so fun fact about kelp: kelp is often imported from other countries, making it difficult to trace and processed time and time again during its travel. Processed kelp is often otherwise known as Nori, which is commonly used in sushi. But North Pacific Kelp offers an alternative and more sustainable approach, where all kelp is pulled straight out of the ocean, dried, and placed into a bag immediately after. There are no pit stops on this wild ocean to table process. At the mere touch of this authentic kelp, your hands will immediately be coated in natural salts.

Dafne’s kelp is an essential background flavour to all of our dishes, and her excellence in harvesting never ceases to amaze us. Her process has come down to a science, producing  a natural MSG (monosodium glutamate) that is wicked for vegetarian food. 

Through our work with Dafne, we were also able to connect her with our friends Oyster & King, knowing exactly the value she brings, and celebrating it with other friends of The Acorn.