Our sea vegetables are sustainably hand-harvested in small batches along the Pacific coast within narrow seasonal and tidal windows. Like other foraged delicacies, their value reflects not only their rarity and perishability, but also the care, knowledge, and labor required to harvest them responsibly. Each pound represents days of immersive fieldwork and a deeply cultivated relationship with place. Our goal is to offer sea vegetables that are as storied and expressive as they are flavorful.

Every batch is harvested, transported, tended, and dried entirely by hand. Our pricing reflects the true care, time, and labor required to harvest wild seaweed responsibly on a small scale along the California coast—not the economics of imported products or industrial operations. By choosing local, hand-harvested sea vegetables, you're supporting a slower, more thoughtful food system that values quality, stewardship, and the people doing the work.

Bunny Mollusk Sea Vegetables was founded by Molly Steele, an independent researcher of marine ecology and lifelong devotee of macroalgae. This project is rooted in the belief that reciprocity can flow both ways: that caring for coastal ecosystems can also strengthen the communities that depend on them. We see seaweed not only as food, but as a way of cultivating deeper relationships with place. As the business grows, our aim is to reinvest its success into community projects that advance ecological stewardship, equity, and collective well-being.