About this Event
Don’t miss this special evening celebrating the bounty of our coastal comestibles! From seaweeds and clams, to salmon and fir needles—this dinner is a curated collaboration between Chef Kären Jurgensen, Senior Instructor at Seattle Culinary Academy and Jennifer Hahn, WWU Wild Food teaching professor, scientist, and author.
Join us as we explore these wild foods, and the interconnection of these species and ecosystems we love. Jennifer Hahn will act as our guide and seaweed guru for the evening, sharing parts of her new book “Pacific Harvest: A Northwest Coast Foraging Guide,”, as well as the fascinating cultural, biological, and gastronomical aspects of our tidal table, and the interdependence of our coastal species with each other and ourselves. Find out how we’re “tide” together and enjoy a delicious meal at One World restaurant!
About Jennifer Hahn
Jennifer wears many hats — educator, scientist, writer, adventurer, naturalist, culinary explorer, and wilderness guide. She teaches sustainable wild food harvesting at Fairhaven College of Interdisciplinary Studies at Western Washington University and leads seaweed workshops for the North Cascade Institute, Salish Sea tribes, and First Nations.
During a 750-mile, two-summer solo kayak expedition from Alaska to Bellingham, she foraged sea vegetables to supplement her dry stores along the way. In the 1990s, she founded her adventure travel company, Elakah Kayak Tours, where she began teaching popular wild foraging and cooking courses. Her seaweed workshops with Salish Sea Tribes and First Nations later inspired a six-year research project on Salish Sea Seaweeds, now published in PLOS One.
Her first book, Spirited Waters: Soloing South through the Inside Passage, won the Barbara Savage Miles from Nowhere Award. Her love of foraging inspired her latest titles with Mountaineers Books, Pacific Feast and Pacific Harvest.
About Chef Kären Jurgensen
Chef Kären Jurgensen is the Executive Chef Instructor at Seattle Culinary Academy, where she oversees One World Dining Room. She developed the school’s sustainability curriculum and was honored with the prestigious Lifetime Learner Award by the Seattle Colleges Board of Trustees.
Each summer, Chef Kären teaches at Quillisascut Farm School, leading farm-to-table immersion courses for professional chefs, culinary students, and agricultural professionals. She is the co-author of Rethinking the Kitchen, the sustainable kitchen handbook and Chefs on the Farm cookbook.
Under her direction, the Seattle Culinary Academy became the first culinary school in the nation to implement a sustainable food systems course and integrate social justice initiatives throughout its program. The Academy was awarded the Slow Food Snail of Approval, recognizing its leadership in local and sustainable sourcing, environmental stewardship, and community engagement.
Event Venue & Nearby Stays
Seattle Culinary Academy at Seattle Central College, 1701 Broadway, Seattle, United States
USD 92.55
