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WILD BULL KELP
"Bull kelp is one of the fastest growing plants in the world, growing up to 30cm per day during summer months. Part of the brown kelp family which includes almost 3000 varieties. Use this briny, umami rich sea plant in a vast array of dishes. It can be used directly from dry or rehydrated depending on the dish you are preparing. Once you have incorporated wild seaweed into your diet you can eliminate iodized table salt and transition to a natural table salt as seaweed is rich in iodine."
"We are founded on five generations of foraging and wild food preparation. This family tradition provided us with the knowledge to become one of Canada’s leading purveyors of wild food. We strive to make wild food accessible and an everyday part of Canadian culture. Wild Origins delivers rare, natural 100% Canadian wild foods to your doorstep or local grocery store. Even our recyclable packaging is made in Canada. We provide easy step-by-step recipes, photos and videos to inspire your culinary adventure. With Wild Origins, homemade meals will never be the same."
FORAGED FROM THE WILD FORESTS & COASTAL WATERS OF BRITISH COLUMBIA
"We source our products from a number of select locations throughout British Columbia. Our experienced foraging team draws upon generations of traditional foraging practices to ensure the best quality food products. These practices are rooted in a deep respect for our shared natural environment. By hand foraging our foods we don’t use heavy machinery or large scale harvesting methods. We make every effort to leave the environment as pristine as when we found it."
BULL KELP & POTATO SOUP
"Serve this soup cold in the summer and hot in the winter. The simple base of potato allows for the full spectrum of subtle kelp flavours shine through and act as the main star. You can of course use this soup as a base for steaming clams, mussels, smoked fish or making any type of chowder. When serving cold a drizzle of a buttery extra virgin olive oil to finish goes a long way."
"All kelps are a rich source of fibre, potassium and micro-nutrients. The seaweed can be torn, used whole, powdered, flaked or cut into pieces with scissors from dry. When re-hydrating in hot water you can then chop into large pieces, puree, thinly slice or use whole or half leaves as a wrapper or roll. All of our seaweed is dried away from UV light and within 24 hours of harvest on location off the west coast of Vancouver Island or the North coast of Haida Gwaii. It is slow dried and cured at a low enough temperature to still be considered a raw food."