18 Reasons Tuesday, February 5th, 6:30-8:30, Ticketed Neptune's Larder: An Introduction to Seaweed $60 for 18 Reasons members; $70 for general public Dulse, hijiki, wakame, laver, kelp, Irish moss: these are just a few of the many sea plants used by cooks around the world. Foragers have gathered valuable nutrients, thickeners and emulsifiers from ocean plants for centuries. In this class, you'll learn how to incorporate a selection of sustainably farmed and harvested seaweed into your own pantry. Please bring your favorite knife and, if desired, an apron; kitchen shears are also highly recommended. Vegetarian alternatives are available with advance notice. ~ Menu ~ Primary Dashi Broth Wakame with Daikon {e_description}amp; Clams Irish Oat Dumplings with Red Laver Seaweed Noodles with Hijiki, Carrot {e_description}amp; Burdock THY TRAN is a food writer and chef-instructor who wanted to be a botanist in fourth grade. She still loves plants, especially delicious ones. 60 - 70 USD