MEET BARNACLE

We're Matt and Lia. We love sharing foods from the sea and forest with our family and friends — and now with you, too.

We are lifelong Alaskans and have a deep appreciation for the rich bounty provided by our extensive coastline. At Barnacle, we go to great lengths — and depths — to capture the essence of the Alaskan coastline. We highlight locally grown, harvested, and foraged ingredients and it is our priority to make the least impact on the environment around us. We strive to keep the ecosystems we rely on for ingredients as healthy as we found them, to ensure that these resources continue to flourish for future generations to enjoy and share. Learn more about our ingredients.

We are motivated by our community and the place that we live. We are committed to a model of business where the value from harvested ingredients remains with those who live closest to the areas that they are harvested. This means that all of our products are made in Alaska. We are stubbornly rooted, like a Barnacle to a rock, withstanding all challenging conditions of the coast the crashing waves, frigid wind in the winter, and the best days of summer, too.

From our coast to your kitchen, we hope that with each bite you’re getting a little glimpse of the of the people and amazing places behind our unique foods.


KELP SALSA?

Bull kelp is a favorite ingredient we have been using for years. On the way back home from a fishing trip, we’d fill a bucket with kelp, gather our friends, and create handmade kelp pickles and kelp salsas in our home kitchen.

Our very first batches of kelp salsa and pickles were inspired by recipes from some of the original coastal Alaskan homesteaders. Over the years, with each harvest of kelp our batches grew. We began by filling our cupboards and pantries, and soon would be filling the cupboards and the pantries of friends and family. In 2016 we founded Barnacle to share our Kelp Salsa and Pickles with you, too.

Today we have four of our favorite variations of Kelp Salsa, two flavors of Kelp Pickles, five types of dried Kelp Seasonings, and occasional “Small Batch” experimental items from our test kitchen.