What contaminants are present? At what levels can they be found and at what levels are they harmful? How do those levels compare to other seafood and land-based vegetables like kelp and Brussels sprouts. Here's a nuanced look at the the safety of eating wild kelp in the Salish Sea with Jennifer Hahn, author of a recent study.

Jenny Hahn, a Western Washington University Research Associate, is the author of Pacific Feast: A Cook’s Guide to West Coast Foraging and Cuisine, in which kelp is featured heavily.

When Jenny started teaching classes about kelp throughout the region, she’d often get asked if it was safe to eat. Eventually that brought her into contact with SeaDoc Society Science Director Joe Gaydos. That sets in motion the scientific study you’ll hear about in this episode! In addition to Jenny’s wildlife adventures, we’ll unpack the findings of the study and her close collaboration with Tribes and First Nations from start to finish on the project.

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PACIFIC FEAST: http://www.pacificfeast.net/