Salt Point Seaweed is a three-woman team:
Salt Point Seaweed is a three-woman team - Tessa Emmer, Catherine O'Hare, and Avery Resor - supported by our family, friends, and regenerative economy partners throughout California.
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.
Tessa met Catherine as an undergraduate at Oberlin College and the two have since spent many days exploring the Pacific Ocean from Oahu, Hawaii, to Mendocino, California. After falling in love with the coastal and riparian ecosystems of the Pacific coast during a restoration internship with the Presidio of San Francisco, Tessa’s desire 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 eventually met Avery.
Avery grew up living and working on a multi-generation, family 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.
Catherine, Tessa, and Avery are committed to using business as a force for environmental protection, community development, and food system transformation.