Seaweed Field Day with NIC's Seaweed Innovation Hub

Join LUSH Valley, NIC seaweed researchers Allie Byrne and Megan Lebeuf, and Chef Jonathan Frazier for a hands-on workshop exploring local seaweeds, from coast to kitchen.

We’ll begin by meeting at a local beach at low tide for a guided introduction to ethical seaweed harvesting. You’ll learn how to identify common species, understand harvesting regulations and site considerations, and how to harvest safely and responsibly. Along the way, we’ll explore seaweed biology and life cycles, taste a few varieties, and discuss when and where to harvest.

After a short lunch break, we’ll head back to the LUSH Valley kitchen, where Chef Jonathan Frazier will guide you through the incredible culinary potential of local seaweeds. The Comox Valley is home to a diverse range of species, many of which remain underutilized despite their flavour, nutrition, and sustainability benefits.

Through hands-on cooking, you will learn how to transform seaweed into delicious, approachable dishes. You’ll explore different varieties, experiment with preparation techniques, and leave with practical skills and recipes that can be easily recreated at home.

You will need your own transportation to meet us at the beach and get back to LUSH HQ for the kitchen portion. Please bring a packed lunch, we will have a lunch break mid-session.

Please dress for the weather, as we’ll be outside on the beach for the beginning of the session. All harvesting gear will be provided, but you will want to choose footwear that can withstand an accidental ocean dip.

Please bring a clean container with a lid to take home samples or leftovers.

If you have any food allergies, please email education@lushvalley.org to let us know prior to the workshop.

Jonathan Frazier is an Island-born chef who has led fine-dining kitchens, launched award-winning food ventures, and is a host of The Edible Valley Podcast. He has also played key roles in community food initiatives, including managing LUSH Valley’s emergency hot meal kitchen during the pandemic and working with the Young Cooks Program at both Lake Trail and Cumberland. Today, as president of the North Vancouver Island Culinary Association and a culinary instructor at North Island College, he champions Vancouver Island’s food culture and mentors the next generation of chefs.

Allie Byrne is a seaweed researcher at North Island College in the Centre for Applied Research, Technology and Innovation (CARTI). Allie works directly with First Nations, businesses, and community partners on applied seaweed research related to restoration and aquaculture.

Megan Lebeuf is a Senior Research Technician who oversees the Seaweed Innovation Lab at North Island College’s Campbell River campus. She provides researchers and students with laboratory support and leads the operation and management of seaweed processing and seed production equipment.

Please note: Bursaries are available for this workshop. If the cost of this workshop is a barrier for you in attending, please send us an email at education@lushvalley.org.