From Ocean to Salsa: The Kelp Culinary Revolution

In the early 1990s, Susan Griffin-Black was working for Esprit in San Francisco. On a business trip to London, she walked into a Covent Garden apothecary shop, picked up a bottle of lavender oil and took a whiff. The aroma — "like being in a beautiful garden" — literally changed her life. That was the inspiration to develop her own line of essential oil products. For 15 years, she and her husband and co-founder Brad Black barely scraped by, but the business eventually thrived. And though their marriage ultimately ended, their partnership continues. PLUS for our postscript "How You Built That," Lia Heifetz of Barnacle Foods describes how she and her partners turned Alaskan bull kelp into pickles and salsa. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.