Gathering Seaweed on the California Coast with chef Ari Taymor

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For some chefs, the farmers market simply isn't enough when it comes to sourcing fresh, unique ingredients. Foragers follows Chef Ari Taymor of Los Angeles restaurant Alma as he explores California in search of the best nature has to offer.

Venture north of Los Angeles, over the Santa Monica Mountains, and the city is quickly left behind. Sweeping green coastal ranges give way to wide-open beaches that suggest California's nickname — The Golden State — didn't just come from the mines.

While many see these beaches as simply a place for sand and surf, Chef Ari Taymor finds culinary inspiration. The brininess of the native Rockweed combined with the distinct crunch of Sea Lettuce can only be achieved by getting wet and sandy. At Taymor's downtown eatery Alma, the foraged seaweed is intended for the Central Coast, a dish that's quickly become a crowd favorite. The California Coast captures the essential flavors of the sea. Local, vibrant, and always fresh the dish makes use of what's wild and in season. Taymor pulls together eclectic ingredients with unorthodox preparations for memorable results.



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