The foragers strap on their helmets and head down to the intertidal zone in East Neuk along the coast of Fife, Scotland. At the water’s edge, their guide, Jayson Byles, owner of East Neuk Seaweed Foraging, points out a variety of seaweed growing on the rocks and floating in the pools: long, olive-colored strands of sea spaghetti and ruffles of grass-green sea lettuce—perfect for an afternoon feast.
