6 full lessons
Written in plain language, illustrated, and kept as a reference afterward.
In the kitchen · cooking with seaweed
Cooking With Seaweed
Buying, rinsing, rehydrating, seasoning, preserving, and cooking seaweed as an ingredient rather than a novelty, with Jules's own recipes at the center.
Six lessons on cooking seaweed well: what to buy and how to store it, rinsing, rehydrating, and blanching with real times, how salt and umami behave when seaweed is doing the seasoning, Jules's own recipes in her words, preserving with pickles, salts, and flakes, and how to serve it to somebody who thinks they will not like it.
6 lessons · about 12 contact hours
$95 at the regular rate, or $95 at the openly offered Driftline rate. Add review for $60 at the regular rate or $40 at the Driftline rate. Jules reads and grades one real piece of work, passing at 80 percent. Review is optional. This course is not accredited and carries no college credit or continuing education units.
Take this class
Pay once, and it is yours to come back to. Pick how you want to take it.
On your own
The whole class, the practice work, and the knowledge checks. No pass score, no graded work, no certificate gate.
With Jules reading your work
Everything above, plus one real piece of work, "One seaweed dish, written so someone else could cook it", that Jules reads and grades against a rubric you can see before you start. You pass at 80 percent, and you can rewrite and send it back as many times as you need. This is optional, and it is not accredited and carries no continuing education credit.
Already taking this class? Add review later for $60 at the regular rate or $40 at the Driftline rate.
12 contact hours
Measured per lesson, with written outcomes, so your time is recorded honestly.
No-pressure checks
Clear answers and explanations, unlimited tries, and nothing sent to a gradebook.
Region aware
Rules are shown by state with the source and the date we checked it.
Included with your seat
Complete West Coast Field Guide Set
Eight printable pages covering priority Pacific Northwest and California seaweeds and tidepool life, organized for quick field identification.
Downloadable inside the classroom once your seat opens. Your copy is stamped with your name and is for your own use.
The complete course
Lesson 1 · 1.5 h
Buying and Storing Seaweed
- Tell apart fresh, salted, frozen, and dried seaweed and store each correctly
- Read a seaweed label for species, origin, and salt
- Choose the right form of a seaweed for the dish you intend to make
Lesson 2 · 2 h
Rinsing, Rehydrating, and Blanching
- Rinse and rehydrate seaweed without losing texture
- Blanch kelp and know what the color change tells you
- Judge readiness by taste and feel rather than by a timer alone
Lesson 3 · 2 h
Salt, Umami, and Balance
- Adjust seasoning for the salt a seaweed already carries
- Use acid and fat to balance a savory seaweed dish
- Explain in plain words what seaweed contributes to flavor
Lesson 4 · 3 h
Jules's Recipes, Step by Step
- Cook a seaweed dish start to finish without improvising the safety parts
- Recognize the common failure points in each recipe before they happen
- Adapt a recipe to the seaweed you can actually get
Lesson 5 · 2 h
Preserving: Pickles, Salts, and Flakes
- Make a refrigerator pickle and store it honestly
- Dry and flake seaweed so it stays dry
- State plainly which preservations are safe at home and which need tested process authority
Lesson 6 · 1.5 h
Serving People Who Have Never Tried It
- Plan a first tasting that works for a skeptical eater
- Answer iodine, salt, and allergen questions accurately and without health claims
- Describe a seaweed dish in words that invite rather than explain away
What this course covers where you live
We say plainly how well each part of the country is covered, rather than implying the whole country is written to the same depth.
- West Coast: sourced and ready
- Alaska: sourced and ready
- Northeast: sourced and ready
- Mid-Atlantic and Southeast: sourced and ready
- Gulf: sourced and ready
- Great Lakes and inland: sourced and ready
- Hawaii and the Pacific islands: sourced and ready
One federal guidance book sits behind every state's seafood rules
The federal hazards and controls guidance is what processors build a plan around, with chapters on pathogens, aquaculture drugs, and raw molluscan shellfish.
U.S. Food and Drug Administration, Fish and Fishery Products Hazards and Controls · checked 2026-09-19If you process, you need a plan, and the rule says so
The federal seafood plan requirement, and the training that goes with it, is collected on one page. Start there before you build a wholesale product.
U.S. Food and Drug Administration, Seafood HACCP · checked 2026-09-19Alaska publishes personal use aquatic plant rules by area
Alaska Fish and Game posts personal use harvest rules for aquatic plants area by area, so the answer in Southeast is not the answer everywhere.
Alaska Department of Fish and Game, Personal Use Aquatic Plants, Southeast · checked 2026-09-19Alaska state park land needs its own permit for commercial work
Guiding, gathering, or filming commercially on state park land in Alaska takes a park permit, separate from any fishing or harvest rule.
Alaska Department of Natural Resources, Alaska State Park Permits · checked 2026-09-19
If you want Jules to read your work
Everyone gets the same lessons, practice work, and knowledge checks. Add review for $60 at the regular rate or $40 at the openly offered Driftline rate. You get one real assignment that Jules reads and grades. You can see exactly how it is judged before you start, you pass at 80 percent, and you can rewrite and send it back as many times as you need. This is optional, and it is still not accredited and carries no continuing education credit.
The assignment
One seaweed dish, written so someone else could cook it
Cook one dish using a seaweed you can actually buy or harvest where you live, then write it up honestly.
Choose one seaweed available where you live. Cook one dish with it, then write the dish up so another cook could repeat it: the species and where it came from, how you rinsed, soaked, or blanched it and for how long, the seasoning decisions and why, and what you would change next time. Say plainly what went wrong the first time if anything did. Name your source for any food-safety step, such as drying, salting, or pickling.
How it is graded
The seaweed is identified and sourced · 25 points
The species is named, and where it came from is stated, including whether it was bought or harvested.
Preparation is specific enough to repeat · 25 points
Soaking, rinsing, or blanching times and ratios are written down, not described vaguely.
Seasoning judgment is explained · 25 points
You say why the dish is balanced the way it is, in terms of salt, acid, fat, and the seaweed's own flavor.
Safety steps are cited · 25 points
Any drying, salting, pickling, or storage step points to published guidance you name.
100 points in total. You pass at 80. Jules grades what you worked out, not your formatting or your word count.
Where it can take you
Take the safety and handling class first if you cook for other people. If you want to harvest your own, Responsible Wild Harvest covers seasons, limits, and permission.
This course does not carry accreditation, credit, or continuing education units, and completing it does not count toward any outside credential. It is written to the structure a continuing education standard expects, with measured hours, written outcomes, and a completion record you can keep.