This June, the Alaska Mariculture Cluster (AMC) hosted a group of food and lifestyle storytellers to Juneau for an immersive familiarization (FAM) trip designed to showcase Alaska’s growing mariculture industry and generate media coverage, social content, and consumer awareness of Alaska oysters and kelp. The guests, including an influential social media creator and two food journalists representing Allrecipes, Tasting Table, Vice and more, experienced firsthand the innovation, hard work, and passion driving the industry forward.
The trip began with a welcome dinner that brought together industry partners from across Alaska’s mariculture sector, including Alaska Sea Grant, the Alaska Mariculture Alliance, NOAA, farmers, hatchery operators, and more. The evening provided guests with a foundational understanding of the industry’s history, opportunities, and future potential while introducing them to the people and partnerships behind its growth.
From Kelp Farm to Finished Product
The group spent time on the water with Johnny and Liv of Sea Quester Farms getting a firsthand look at kelp farming in action. Guests participated in harvesting bull kelp, examined three-ribbed kelp, and experienced the care and effort required to cultivate a successful crop. The day offered a deeper appreciation for the farmers helping grow this emerging industry while showcasing the beauty of Southeast Alaska’s waters.
Guests toured Barnacle Foods, where co-founder Matt Kern shared the company’s journey as it approaches its 10‑year anniversary. Visitors explored the production facility, sampled a variety of kelp‑based products, and learned how Barnacle has helped expand opportunities for Alaska‑grown kelp through standout CPG items and close collaboration with local farmers.
Oysters and the Farmers Behind Them
The oyster portion of the trip brought guests directly to two Alaska oyster farms: Kaawu Shellfish Co. with Anthony Lindoff and Salty Lady Seafood Co. with Meta Mesdag. Through farm tours and conversations with producers, attendees learned about the process of raising premium Alaska oysters, from seed to market. Farmers shared their experiences operating in remote coastal regions and discussed the care, attention, and environmental stewardship involved in producing high-quality oysters.
At Salty Lady Seafood Co., guests also participated in oyster shucking demonstrations and guided tastings that highlighted the unique characteristics of Alaska-grown oysters. Experiencing the product in the place where it is grown provided valuable context for understanding the connection between Alaska’s pristine waters and the quality of its oysters
Tasting is Believing
Throughout the trip, attendees enjoyed dishes that showcased the versatility and quality of Alaska oysters and kelp. Chef Amara Enciso of The Jorgenson House, Chef Nel Uddipa of Red Spruce Eatery, and Chef Ian Driscoll of The Spotted Prawn prepared everything from oysters on the half shell and baked oysters with pickled kelp to kelp fritters, soups, dips, compound butters, and even desserts. Together, these culinary experiences highlighted the remarkable range of Alaska-grown products while deepening guests’ appreciation for the farmers and producers behind them.
What’s Next
The Juneau FAM trip will generate stories, recipes, and social media content that introduce new audiences to Alaska oysters and kelp. Additional FAM trips and marketing activities, including an upcoming press visit to Ketchikan and Prince of Wales Island, will continue connecting storytellers with farmers, businesses, and industry leaders to build awareness of Alaska mariculture.