The 1st Annual Seaweed Festival on Lummi Island.
Saturday, May 24, 2025
1:00 pm to 7:30 pm
Salish Center for Sustainable Fishing Methods
4036 Legoe Bay Road
Lummi Island, WA 98262
Announcing the first Annual Seaweed Festival on Lummi Island! Celebrate and promote sustainable seaweed harvesting and fishing practices with an array of fun and educational booths, seaweed foot soaks, and a special cooking demo and book signing from local author Jennifer Hahn. Salish Sea halibut & chips and a beer garden means there will be something for everyone to enjoy.
Come learn about our vital role in supporting healthy ecosystems, resilient fishing communities and sustainable oceans, and make meaningful connections with local seafood producers and the food they provide.
FESTIVAL BOOTHS
- Live music with The Atlantics – 5:00-7:30 pm
- Beer and Wine Garden
- Hot Seaweed Foot Baths
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Legoe Bay Reefnetter Food Truck – Salish Sea fish and chips, including Pink Salmon and special Salish Sea Halibut!
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Hot Seaweed Baths – 2 slipper free-standing lawn bathtubs right on the beach. Bring a bathing suit!
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Jennifer Hahn – book signing for Pacific Harvest: A Northwest Coast Foraging Guide and cooking demo with local sugar kelp.
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Cooking demos with well-known Northwest Chefs: Chef Kären Jurgensen – Seattle Culinary Academy, One World Restaurant; Chef Christina Siegl – 84 Yesler; Chef Andrew Lind – Pike Place Chowder; Chef Luke Kolpin – The Lodge at St Edwards; and star Chef Roy Breiman – Columbia Hospitality.
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Info Tables: Seaweed Farmers, Blue Dot Kitchen Seacharrones, and Slow Food Seattle.
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The Red Cabin – Offers shelf-stable products from the Salish Sea including canned pink salmon.
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Lummi Island Artists Studio Tour – More than 25 artists and craftspeople offering their work at 12 locations around the island from 10 am to 5 pm.
RILEY STARKS
After graduating from Western Washington University in 1972, Riley began working as a commercial fisherman. In 1992, after moving to Lummi Island, he purchased traditional reefnet gear and began fishing in Legoe Bay, where he has returned every summer since.
During his years on the island, Riley built Nettles Farm, now a culinary B&B; co-founded Lummi Island Wild, a sustainable seafood company; and from 2001 to 2013, led the revival of the Willows Inn as a celebrated culinary and ecological destination.
In 2017, he founded the Salish Center for Sustainable Fishing Methods to continue the educational work he began at the beginning — sharing the story of reefnet fishing and advocating for the health of the Salish Sea.
JENNIFER HAHN
During a 750-mile, two-summer solo kayak expedition from Alaska to Bellingham, she harvested a lot of sea vegetables to supplement her dry stores. In the 1990s, she founded her adventure travel company, Elakah Kayak Tours, and began teaching popular wild foraging and cooking courses. Her seaweed workshops with Salish Sea Tribes and First Nations led to a six-year research project on Salish Sea Seaweeds, now published in PLOS One.
She will launch her new book, “Pacific Harvest: A Northwest Coast Foraging Guide” at the festival. Published April 1 by Mountaineers Books, it is already a top seller in the Pacific Northwest, according to the NW Booksellers Association. Come enjoy Hahn’s delicious, fun info-packed talks and Kelp Kitchen demos with local sugar kelp!
Stay up to date on Jennifer’s northwest book tour HERE.
EVENT SPONSORS
Salish Center for Sustainable Fishing Methods is a sustainable fishing organization that is working to save the Salish Sea’s unparalleled beauty and pristine waters from overfishing. Through our habitat protection and restoration work, we encourage the viability and expansion of reefnet fishing and all selective and sustainable fishing practices.
Lummi Island SeaGreens is collaborating with The Salish Center to become a source of fresh, sustainably grown seagreens available to local restaurants and businesses. Our mission is to offer healthy, local seagreens to our community with a low carbon footprint — this extends to planting, maintaining, harvesting, and shipping, in addition to the benefit of carbon sequestration.
Pacific Sea Farms is proud to be one of Washington State’s first kelp farms, pioneers in a new industry and sea-based economy. They believe kelp farming will have positive environmental and economic impacts on the Puget Sound region. Their regenerative farm is an inspiration to us and to others to do work that makes a positive difference, plus, it’s a heck of a lot of fun.
Slow Food Seattle is a volunteer-led, member-driven nonprofit organization that promotes good, clean, and fair food for all through educational events and advocacy campaigns. We strive to create a world where all people can eat food that is good for them, good for the people who grow it, and good for the planet.
Blue Dot Kitchen brings seagreens to the people with irresistibly tasty organic foods that help restore ocean health. Made with regenerative, nutrient-rich kelp grown by independent U.S. sea farmers, Seacharrones are puffy, crispy, and crunchy kelp snacks in three yummy flavors that pair well with a good time!
