Transition to Organics (NWTOPP), partner spotlight & events
Kachemak Kelp Hub: Building Organic Pathways for Alaska’s Seaweed
In Homer, Alaska, the Kachemak Kelp Hub is playing a key role in the growth of the state’s seaweed industry. Founded by Evie Witten and Kathryn Carovano, the Hub focuses on processing, research, and market connections that Alaska’s growing kelp industry needs to thrive. What began in 2022 as a collaborative experiment has quickly become an essential link between kelp farmers and consumers across the state.
The Kelp Hub operates out of the Salmon Sisters’ shared processing facility in Homer. At certain times of the year, fish is processed there; at others, it’s seaweed. This flexible space allows the team to process fresh kelp as it comes in from nearby farms, stabilize it for storage, and prepare it for a wide range of markets. “There was a critical mass of people starting to farm kelp in the state,” Witten recalls, “but there was a bottleneck in getting that kelp to people and into markets.” Witten describes the kelp season as “very intense when it comes to harvest.” In the spring, the harvested kelp arrives at the Hub within a span of three to four weeks. The team receives thousands of pounds at a time and must stabilize the kelp within 48 to 72 hours of receiving it. They stabilize the kelp by drying it, as well as the traditional method of salting.
Processing is only part of the Hub’s work. The operation also serves as an applied research center, experimenting with new methods for stabilizing kelp and finding product pathways that match Alaska’s seaweed to real-world demand. They supply dried kelp to other businesses, while also producing their own kelp-based goods. This hybrid approach of supporting the supply chain and innovating within it has helped the Hub become a model for regional food systems.
A key milestone in the Hub’s development was its transition to organic certification. For Witten, going organic was both a practical and philosophical choice. “We know that buyers of quality food items really look for that organic label. And we knew… that it was going to help us in the market with selling our products, but we also felt like it was the right thing to do.”
The certification process required thorough documentation, from harvest methods to processing protocols. Because kelp farming itself does not involve pesticides or fertilizers, much of the challenge lies in proving that every step after harvest met organic standards. Witten describes the process as a learning curve, but one that ultimately strengthened the Hub’s systems.
For Alaska’s emerging kelp industry, this matters. Organic certification opens doors to national and international markets that demand traceability and accountability. It also reinforces kelp’s role as a climate-friendly food source. One that sequesters carbon, supports coastal economies, and requires no freshwater, fertilizer, or land to grow. “It feels really good to be able to go out and not only say that it’s organic, but also have that certification.” The Hub’s leadership in achieving organic certification sets a precedent for other processors and farmers to follow.
