We believe the best things come from nature.
Inspired by the abundance and diversity of local California seaweed species and frustrated by the high carbon footprint of importing seaweed from halfway around the world, we started Salt Point Seaweed in Spring 2017. Named after a special place that embodies the pristine and rugged nature of the northern California coastline, our company is proud to offer the highest quality seaweed -- from the ocean to your plate.
Salt Point Seaweed is a three-woman team - Tessa Emmer, Catherine O'Hare, and Avery Resor - living in the Bay Area and working throughout California.
Tessa and Catherine met as undergraduates at Oberlin College and have spent many days exploring the Pacific Ocean from Oahu, Hawaii, to Mendocino, California. Tessa fell in love with the coastal and riparian ecosystems of the Pacific coast when she came out to California for a restoration internship with the Presidio of San Francisco. Her drive to work at the intersection of ecological conservation, economic development, and climate adaptation led her to pursue a master in sustainable development at UC Berkeley, where she met Avery.
Catherine has a background in coastal ecology and sustainable agriculture. She grew up next to the ocean, splashing around the sunny tide pools of southern California. After graduating with a Biology degree from Oberlin College, she worked for small scale organic farms and a small food business, solidifying her passion for local food, regenerative food systems, and health.
Avery grew up living and working on a cattle ranch and has been working in sustainable agriculture ever since. At Duke University Marine Lab, she studied marine biology and environmental science and was captivated by the parallels between aquaculture and land-based agriculture. She is integrating her agriculture experience with 10 years of professional cooking experience to bring farm-to-table culinary expertise to our team.
Avery, Catherine, and Tessa are all committed to using business as a force for environmental protection, community development, and food system transformation.