Maine Coast Sea Vegetables


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About Us

Maine Coast Sea Vegetables began in 1971

Our company was born in 1971 over a pot of seaweed miso soup in the kitchen of Linnette and Shep Erhart overlooking Hog Bay in Franklin. They had just harvested and cooked their first alaria fronds and found the soup delicious! News of the discovery spread to friends; they told their friends...

Early days of seaweed harvesting, Shep, Linnette and baby Seraphina

From two people producing 200 pounds in 1971, there are now about 40 of us handling around 100,000 pounds of sea vegetables annually. Another 18 year-round crew sort, pack, and market our sea veggies at our plant in Franklin, Maine.

We offer nine organically certified North Atlantic varieties: alaria, dulse, kelp, laver, sea lettuce, irish moss, digitata kelp, rockweed and bladderwrack. They are harvested directly from their beds at low tides, dried at low temperatures by sun, wood or forced hot air, and then packaged. We also import well tested Organic Nori sheets from China.

MCSV building and staff

Milestones in our business

  • 1985: We test many of our plants for 25 major nutritional factors. (See Nutritional Chart for more information)
  • 1986: Our consumer package now offers detailed nutritional analysis, usage guidelines and recipes.
  • 1988: We are the first to initiate annual testing of plants for possible contaminants when ocean pollution became a concern.
  • 1992: Maine Coast Sea Vegetables is the first processor world-wide to receive organic certification for its harvesting and handling procedures.
  • 1992: We move to a renovated 9,500 square foot facility just a few miles from our original home at the head of Frenchman's Bay.
  • 2004: We are one of three Socially Responsible Business Award winners. The 10th Annual awards were presented in conjunction with Natural Products Expo East in Washington, DC. See our Press Release 2004 for more information.
  • 2012: We received, from Kushi Institute International, the Aveline Kushi Award  for our "enduring dedication and support of Macrobiotics."
  • 2013:We received, in conjunction with CCAR <http://www.ccar.um.maine.edu/sea%20veg.html>, an MTI (http://www.mainetechnology.org/)  seed grant for"Seeding Technologies for Sea Vegetables"
  • 2013: (Winter) We set our first kelp, alaria and dulse aquaculture lines in our local bay, part of an on going local sea vegetable farming project.

Innovations in Sea Veggie products

  • Sea Seasonings: These convenient shakers were our first venture into ready-to-use products featuring ground sea vegetables offered plain or blended with spices and herbs.
  • Sea Chips: America's first corn tortilla chips seasoned with sea vegetables — no salt added!
  • Kelp Krunch: These lightly sweetened snack bars are our first foray into sea vegetables as fun food. Kids love them — which is a good sign!

Mission Statement

Our mission is twofold: to provide high quality North Atlantic sea vegetables as user-friendly foods, supported by reliable information; and to build respectful, long-term relationships with our customers, suppliers, employees and the environment.

Principles & Practices

To the best of our individual and collective abilities, we pursue our mission with honesty, accountability, patience and care.

We understand that these gifts from the sea come with the responsibility to maintain sustainable practices in harvesting, processing and merchandising — leaving more than we harvest, producing more than we consume, and giving back more than we take.

Intentions

With our enthusiasm, we encourage the rediscovery of this ancient food source from the sea. With our personal and traditional knowledge, we share what we have learned from our native sea vegetables and from people worldwide who have used them for centuries. With our curiosity, we learn from our customers what they already know or need to know. And with our ingenuity and respect, we intend to thrive into the 21st century.



Maine Coast Sea Vegetables • Franklin, Maine • info@seaveg.com
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