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“Perhaps it’s the slower pace of life, but people here haven’t lost their connection to the land. Everybody I know forages,” muses Spencer Marley, founder of Marley Family Seaweeds, which runs foraging tours. Spencer has spent nearly two decades earning a living from the San Luis Obispo coast, first as a foreman at the Morro Bay Oyster Company, then as a commercial wild salmon fisherman.
His latest marine operation focuses on procuring the best edible marine algae. In the early-morning tide pools of the Estero Bluffs State Park, Spencer delights in seaweeds most of us wouldn’t look twice at — laminaria, fucus, sea lettuce, wakame, nori and kombu — harvesting the fronds with painstaking care. He believes marine algae should play a bigger role in the push for a more sustainable living. His fun, immersive tours aim to benefit this cause.
A short drive inland from the coast, up a narrow country road in the oak-dotted hills of Cambria, lies a ranch with no wi-fi or phone signal — but plenty of goats. This is the home of Jack and Michelle Rudolph, who quit their lives in Silicon Valley in 2012 to start Stepladder Ranch & Creamery, teaching themselves the basics of dairy farming online.
This story is from the November 2022 edition of National Geographic Traveller (UK).
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This story is from the November 2022 edition of National Geographic Traveller (UK).
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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