A friend recently asked me about my favorite part of my job. I told him that I love finding other like-minded woman-run/owned small businesses and figuring out ways to work together. Turns out, we were in the middle of creating something with a friend of his girlfriend! The world is very small.
We blended our signature Piment d’Ville chile powder with Daybreak's nutrient-packed Alaska wakame seaweed, along with California-grown garlic and onions, and California sea salt. The result is an addictive, everyday seasoning salt that’s perfect for grilling - veggies, fish, meat, corn, peaches, tomatoes, anything - and delicious in salad dressing or sprinkled on avocado toast.
A sustainable, California take on old-school seasoned salts, this seasoning has mild heat from the chile powder, umami from the seaweed, and a crunch from the toasted garlic! For me, it sits somewhere between an updated Lawry’s Seasoned Salt and an Everything Bagel spice. It’s a crunchy, flavor-packed, and nutrient dense blend that’s meant to be used liberally. We can’t wait to see what all you do with it; make sure to tag us and Daybreak on social once you do!
Daybreak Seaweed is run by a two-woman team that's working to bring West Coast seaweed into the everyday kitchen. They partner with regenerative ocean farmers producing the highest quality, sustainably-grown seaweed in the pristine waters of the Pacific Ocean, and turn that seaweed into nutrient-dense, delicious, and nourishing kitchen staples. Follow along with their ocean adventures here!
A Chat with Catherine O'Hare, co-founder of Daybreak. What's the draw of seaweed?!
Seaweed is one of the most sustainable crops to grow: it requires only sunlight and salt water - no freshwater, arable land, or inputs of any kind. It also pulls carbon out of the water, helping improve the marine environment around it by moderating the pH of the water (and thus mitigating ocean acidification). And it's delicious! A little bit salty and savory, full of umami, seaweed adds a depth of flavor to any dish. It’s packed with nutrients and essential minerals, like iodine, that can be hard to get in other vegan foods.
How do you eat seaweed?
Me personally? On everything! No seriously, with our seaweed flakes and seasonings, seaweed flakes can be used in place of salt. I’ve been loving it just sprinkled on a jammy egg or ricotta toast. Throw it into dips and spreads and bake it into breads and baked goods!
Where does your wakame come from and how does it grow?
The wakame in our Golden State Seasoning Salt comes from Seagrove Kelp in Southeast Alaska, near Craig, AK. Seagrove Kelp regeneratively farms wakame, or Alaria marginata, on longlines in a pristine, calm bay. The wakame is started in a “nursery” where spools of string are incubated with kelp spores (like spores of a fern plant, kinda). Once the spores attach to the line, they’ll start growing into a kelp thallus (what you see when you look at a piece of kelp). Our farmers monitor growth and harvest the seaweed when the wakame is at prime length and growth!
What’s the coolest thing or your favorite thing about seaweed?
Seaweed is a super sustainable food to grow and actually *pulls* carbon out of the water, making it a win for the climate!
We hope you spend the rest of summer sprinkling our farm to jar chile powders on all the perfectly ripe tomatoes, cucumbers, melon, and any other delicious fruits and veggies you can get your hands on!
Thanks for being part of our journey,
Krissy and the Boonville Barn team