In land-locked Austin, it's a bit of a surprise to hear that locally grown seaweed has been making an appearance at the SFC Sunset Valley Farmer's Market. But Lewis Weil, the man behind Austin Sea Veggies, seems to know when he has a market - he sold out of his product by 10:30 the very first week his booth was open.
Weil took the time to answer a few questions about this unique product.
Examiner: Why did you decide to start growing your own seaweed?
Weil: I read a story about how it was getting harder to find clean seaweed. Seaweed grows mostly along coasts, which are likely to be polluted and unsustainably harvested. I realized with my biology background I could grow seaweed in aquaculture. That way people could enjoy the benefits of seaweed with the confidence that they were not exposed to pollution and their food is sustainable.
What's the method?
I grow my seaweed in aquaculture in a closed system. That means I am not connected to any wild ecosystems so I am not polluting or taking in pollution from the outside. I grow my seaweed in glass tanks of seawater. Other than that is just bubbles and light. My seawater is filtered Austin city water mix with sea salt.
Describe the two kinds you've been selling.
I am selling Ogonori and Sea Lettuce. They are both delicious. The Ogonori (often just called Ogo) is very popular in countries on the Pacific. It looks like moss. It is crunchy and herby and tastes like the ocean. It is most popular in seaweed salads. The Sea Lettuce is a big flat green leaf. It is really beautiful. You can use it to wrap sushi. Really both of my varieties can be treated like any leafy green or herb. They are both great in salads, soups, on sandwiches. Someone told me they are using my veggies in tacos.
How long did it take before you were ready?
Well I have been working for over a year on bringing seaweed to market. That includes all my research and experiments with different seaweed varieties. It took a bit longer because I believe I am the first person to bring seaweed to an individual retail market so there was not much prior knowledge for me to draw on. I had to learn as I went before I was ready to sell to the public.
How has business been?
Amazing. I have sold out every day at the market. There is a lot of interest and potential in aquacultured seaweeds.
What are your plans for the future of Austin Sea Veggies?
My immediate plans are to increase my growing capabilities so I can supply restaurants and retail stores. I want to get seaweed to as many people as I can and help the mission of the Sustainable Food Center, which to me means sustaining people with good nutrition with environmentally friendly foods.
Anything you'd like to add?
I am really grateful to the wonderful people of Austin who have open minds and curious palates. I don’t think I could have started this in any other city. I am REALLY grateful to my wife who has encouraged me in starting Austin Sea Veggies.
This might sound cheesy but one of my inspirations was President Obama during his inauguration speech. He said “[I]t has been the risk-takers, the doers, the makers of things -- who have carried us up the long, rugged path towards prosperity and freedom.” I was inspired to be a “maker of things.” That is where our wealth is, in the things we do and the people who have the ideas and will to do difficult things. I encourage everyone embrace their own crazy ideas. It won’t be easy but with work you can do it and people will be excited to see what you have done.
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Austin Sea Veggies is available at the SFC Farmers Market at Sunset Valley every Saturday from 9 a.m. to 1 p.m. You can also find their products at Daily Juice on Barton Springs Road. Follow Austin Sea Veggies on Twitter and become a fan on Facebook.
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