Roushanna Gray emphasizes that many people don't recognize the diversity of seaweed, commonly mistaking it for a single type, but there are over nine hundred species in Cape Town's waters.
Gray's coastal foraging workshops not only teach participants about sustainable wild food practices but also encourage a deep connection to the local environment and its rich heritage.
Through her work at Veld & Sea, Gray aims to help individuals rediscover ancestral foraging skills, highlighting how this practice has sustained humanity throughout history.
The excursions lead participants through diverse ecosystems, from tidal pools to kelp forests, allowing them to collect ingredients and learn how to create nourishing dishes with them.
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