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Seaweeds, sea vegetables. The words we use lead us toward different attitudes, actions, and results. Seaweeds grow wild, developing their vitality in a turbulent ocean. People sometimes try to domesticate them through aquaculture. The aquaculturist always wants to set up his or her gear in quiet water, protected from surf and storms, but that inevitably weakens the vitality and the actual form of the seaweed. We develop our strength and our vitality through action and resistance. Seaweeds are somewhat the same. Quiet water tends to be stagnant and polluted by boat traffic. Seaweeds grown in quiet stagnation tend to be rather lifeless and uninteresting. People who have been eating aquacultured seaweed comment to me, "Your wild seaweed tastes so much better! I never realized how rich the smells and flavors could be!" My job as a seaweed harvester is to find the wildest seaweeds, far from civilization, harvest them at the peak of their vitality, and dry them at low temperatures to bone dry perfection within 48 hours of harvesting them. When you receive a shipment, I want you to first think of them as wild and vital, like the land weeds that always grow back in the same places every year independent of our help. Once you have appreciated them in this way, then use the many varied recipes I supply to integrate them into your diet. When they have been nicely prepared, perhaps then they can be called sea vegetables. But please don't try to domesticate me. I have type O blood, descended from hunter gatherer tradition, and there's nothing I like better than coming home from the wild surf with a big boatload of exceptionally vital seaweed. Rest in the Light, abide in the Heart. |