GreenWave’s Regenerative Ocean Farming Hub is a free seed-to-sale training program designed by and for ocean farmers. The Hub includes interactive farm design tools, gear lists and budgets, how-to videos, and curriculum–all the nuts and bolts to launch and grow an ocean farm or kelp hatchery. Learn more and sign up: greenwave.org/hub
By Anne Gore | February 16, 2022
Alaska Sea Grant is participating in a mariculture conference hosted by the University of Alaska in Juneau, on April 12–14. Mariculture for Alaska’s Future: Status, Challenges and Opportunities will focus on the status of mariculture in the state, including challenges and opportunities for developing the industry.
The conference will support continued development of mariculture in Alaska through consideration of accomplishments and opportunities in the areas of research and education, policy and regulation, and industry growth. The conference will bring together practitioners, regulators, policymakers, and scientists, and will build on previous accomplishments of The Alaska Mariculture Task Force Mariculture Development Plan and a Final Report to the Governor, identifying actions and a roadmap for development of the industry.
Sessions and panel discussions will cover a range of issues, from infrastructure and hatcheries, to training and workforce development, and research will be shared through poster presentations. Visit jedc.org/mariculture for details and to register. The conference is open to all interested individuals.
Prep Time: 15 minutes
Cook Time: 35 minutes
Featured Barnacle Products:
Dill Kelp Pickles Sweet & Tangy Kelp Pickles
Our own twist on this fluffy, crispy, briney bread, kelp pickles add a tangy flavor and are a beautiful addition.
- 3 1/4 cups (480g) flour
- 1 1/2 cups (350g) water
- 1 1/2 tsp salt
- 1/2 cup sourdough cup starter
- 2 tbsp olive oil
- Kelp Pickles (Sweet & Tangy or Dill)
- Flaky salt for finishing
- Mix flour, water, salt, and starter in a bowl until all of the dry flour bits are incorporated. Dough will be very sticky.
- Add 2 tbsp olive oil and work it into the dough. Dimpling the dough here helps you knead and bind the layers of dough together.
- Turn the dough out onto a 8 x 13 in dish drizzled with olive oil and let it sit for 30 minutes, covered with a lid or other airtight seal
- After 30 minutes, start to fold the dough over its self a few times by picking the dough up in the middle and letting the two ends fold onto each other. Repeat as many times as possible then let rest for another 30 minutes. Repeat this folding process every 30 minutes up to 4 times.
- Let dough rest for 30 minutes, then use your fingers to spread the dough out to cover the bottom of the 8 x 13 dish.
- Proof dough for 2-4 hours (or until puffy) at room temperature, or leave overnight in the refrigerator.
- Preheat the oven to 450F. Oil your hands and dimple the dough. Garnish with pickles, spices from the kelp pickle bring, you choice of kelp seasonings or flaked salt.
- Bake for 30 minutes or until golden brown.
First Nation and provincial partners of the Marine Plan Partnership (MaPP) are excited to announce the launch of an innovative communication tool, Regional Kelp Monitoring on the North Pacific Coast: A Community-Based Monitoring Initiative to Inform Ecosystem-Based Management, a StoryMap, to share information about their ongoing work to learn about kelp in Haida Gwaii, the North Coast, Central Coast, and North Vancouver Island.
Because kelp is such an important component of the marine ecosystem – culturally, economically, and ecologically – MaPP developed a Regional Kelp Monitoring Project. Each summer since 2017, Guardians have mapped the extent of kelp beds, collected data on kelp density, and assessed the condition of the kelp. The data can be used to inform kelp management as well as other research both locally and globally such as studies on the impacts of climate change.
Visit Regional Kelp Monitoring on the North Pacific Coast: A Community-Based Monitoring Initiative to Inform Ecosystem-Based Management, a StoryMap to learn about the importance of kelp, the MaPP kelp monitoring framework including how kelp is monitored, sub-regional highlights, collaborators supporting data collection, lessons learned, and the vision for the future. Some unique elements of the StoryMap include the First Nations names for different species of kelp, stories from each of the sub-regions about the focus and achievements of the Guardian crews, along with maps and research results.
The StoryMap is expected to be updated annually to share the most recent findings and accomplishments.
The MaPP initiative is a partnership between the Province of British Columbia and 17 member First Nations that developed and is implementing marine use plans for B.C.’s North Pacific Coast. The MaPP region is divided into four sub-regions: Haida Gwaii, North Coast, Central Coast and North Vancouver Island.