Sea to table experiences—access for everyone
The Salish Sea is a unique and wonderful place
Following the seasons, we have access to shrimp, crab, halibut, lingcod, cabezon, greenling, flounder, coho, and chinook salmon.
The Ethic
These trips are about creating shared experiences exploring the natural world together.
A decision to harvest comes with the responsibility of using all parts in their best way.
A deeper appreciation of nature comes through awareness, consideration of methods used, building capability with persistence, and the approach to preparing and sharing what is caught that day.
People have different reasons for going to sea—tradition, beauty, to learn, to prove themselves…and to participate in nature.
My Reason
People want to know where their food comes from, and many don’t have fathers, uncles, and friends to teach them any more. As a fifty-nine-year-old husband, father, and native of the Pacific Northwest, I want to forage, cook, and share the outdoors together.
