For the past few years, we’ve included an afternoon Ignite-style session featuring 5 minute talks on interesting topics. This year, we’re doing it again, and we’ve got a great lineup. The first three talks we are excited to announce will cover a wide range of topics from growing Kelp in Puget Sound, to distributing wine in kegs, and a really interesting project out of Edmonds Community College in Lynwood to grow Coast Salish native edible plants an incorporate them into menus.

Steven Schreck of Puget Sound Restoration Fund: Sugar Kelp; Healthy, Local and Sustainable

Kelp and various types of algae have gained traction as a culinary cuisine in the American diet. With at least a dozen farms on the East Cost and with new ones coming online every year it’s an industry that is poised for rapid growth. Known as a super food; kelp contains vitamins, minerals, phytonutrients, amino acids and omega-3 fatty acids. With the hundreds of recipes that can be derived from this food source the journey of kelp in the culinary industry is ready to ignite.

Jordan Rabinowe of Proletariate Wine Company: The Environmental Benefits of Keg Wine

Founded in 2011 we are WA states first keg only winery. Sourcing our grapes locally, providing higher quality glass pour options for restaurant and bars and changing the standards of environmental impact from wineries our goal is and has always been to improve the choices given to wine drinkers. Now approaching our 8th year in business we’ve grown to the equivalent of over a 15,000 case winery not once ordering glass from China or corks from Portugal and we’ve kept close to 470 tons of bottles out of land fills and recycle centers. Try a glass; we’re confident you’ll appreciate the wine and feel good about ordering wine on tap!

Chatell Wallace of Edmonds Community College: q’weld’ali Place of the Cooking Fire

In 2012,  the Cultural Kitchen (q’weld’ali) was created out of the Native Student Associations request for a place on the Edmonds Community College campus to traditionally cook salmon. Since then it has grown into a thriving outdoor classroom where students build a positive relationship with their food.
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