The sea vegetables we harvest come from the ancestral and present-day homelands of the Chumash and Pomo peoples, whose enduring relationship with these coastlines long predates our own.

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. 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.