Our sea vegetables are sustainably hand-harvested in small batches along the Pacific coast within narrow seasonal and tidal windows. Like other foraged delicacies, our practice reflects not only the rarity and perishability of the product, but also the care and labor involved in ethical harvesting. Each pound represents days of immersive field work and a studied, intimate relationship with place. Our goal is to offer sea vegetables that are as storied and expressive as they are flavorful.

Bunny Mollusk Sea Vegetables was founded by Molly Steele, an independent researcher of marine ecology and macroalgae enthusiast. We see this project as a churning of reciprocity, both stewarding community and coastline alike. Our business model is intended to mobilize the vitality of our coastal ecosystem in a way that generates profit to fund community projects that work to build a more equitable and just world.