Sea Lettuce Harvest with Patagonia

Harvesting sea lettuce was one of my favorite things to do during my time as the Farm Chef at Hog Island Oyster Co. and I was lucky enough to have Patagonia document that in one of their work wear ads! After harvest I wash and dehydrate this verdant and fresh tasting seaweed and turn it into a Tomales Bay Sea Lettuce Furikake or a kettle corn seasoning for popcorn, these are two of my signature uses but there are many others for this versatile and beautiful seaweed.

Edible Marin & Wine Country Magazine

Recipe Feature in The Women Issue, Summer 2018, Issue 38

Full Issue Here

Pacific Sun Food & Drink

“Growing up in Forest Knolls with a father who was an avid hunter and fisherman, Mariko “Ko” Wilkinson and her identical twin sister recall eating meals of wild boar sausage and pheasant while chewing carefully to avoid any buckshot residue.”… Click the button below the photo to read the full article!

Full Article Here

The Chef Show

Catch me on The Chef Show Netflix, Season 1, Volume 2, “Hog Island”!