Discovering the Wonders of the Santa Cruz Magic Seaquex

Santa Cruz Magic Seaquex is a unique and enchanting event that takes place in Santa Cruz, California. This annual event brings together the local community and visitors from all around the world to celebrate the magic of the sea. The Santa Cruz Magic Seaquex is a multi-day festival that offers a wide range of activities and attractions for people of all ages. From live music performances to art installations, from food trucks to craft vendors, there is something for everyone to enjoy at this event. One of the highlights of the Santa Cruz Magic Seaquex is the breathtaking fireworks display that lights up the night sky. People gather on the beach to watch the colorful explosions and listen to the sound of the waves crashing against the shore.

While the store sells seaweed as a vegetable, many people just aren’t that keen on it, according to Jamgochian.

Abundance aside, the sea vegetable offers a broad range of minerals for the everyday diet, according to Madia Jamgochian, a nutrition consultant at New Leaf. Abundance aside, the sea vegetable offers a broad range of minerals for the everyday diet, according to Madia Jamgochian, a nutrition consultant at New Leaf.

People gather on the beach to watch the colorful explosions and listen to the sound of the waves crashing against the shore. In addition to the fireworks, the Santa Cruz Magic Seaquex also features live performances by talented musicians and artists. These performances showcase the diverse and vibrant local creative scene, with acts ranging from rock bands to acoustic solo artists, from contemporary dancers to street performers.

Seaweed harvester Ian O’Halleran wants to make ocean vegetable mainstream

Ian O’Halleran and Madia Jamgochian will lead a seaweed cooking class at New Leaf Community Market on the Westside. O’Halleran’s Seaquoia Wild Seaweeds harvests many varieties of seaweed from the wild to sell to grocery stores. (Dan Coyro -- Santa Cruz Sentinel)

Ian O’Halleran and Madia Jamgochian will lead a seaweed cooking class at New Leaf Community Market on the Westside. O’Halleran’s Seaquoia Wild Seaweeds harvests seaweed from the wild to sell to grocery stores. (Dan Coyro -- Santa Cruz Sentinel)

Madia Jamgochian holds a handful of seaweed harvested near Santa Cruz. She and Ian O’Halleran of Seaquoia Wild Seaweeds will lead a seaweed cooking class at New Leaf Community Market on the Westside. (Dan Coyro -- Santa Cruz Sentinel)

Show Caption By Calvin Men | [email protected] and Santa Cruz Sentinel | Santa Cruz Sentinel PUBLISHED: September 19, 2017 at 12:00 a.m. | UPDATED: September 11, 2018 at 12:00 a.m.

Ian O’Halleran wants to make seaweed a sexy food and bring it beyond the salad at sushi bars.

Most grocery stories have kelp pills or dried sheets of seaweed to snack on. But O’Halleran wants people to start noshing while it’s fresh and raw.

He’s sliced the fronds off some seaweeds — the leafy part — as samples in New Leaf, where he sells the briny vegetable.

“When I have the seaweed out, people are like ‘So what do I do with it?’” he said.

You can eat it raw as a snack. You can pickle it. You can dry it out. The 27-year-old Santa Cruz resident is the founder of the Seaquoia Wild Seaweeds, a company focused on harvesting and distributing seaweed. It’s a one-man company driven by O’Halleran and his youth.

Naturally his passion for seaweed came in part because of his love for the ocean. He grew up surfing in Ventura and seaweed was a regular part of his life. So much so that he majored in tropical horticulture at the University of Hawaii at Hilo.

“Out on the big island, (seaweed is) a staple food for Hawaiians and it has been for years. I got really into it and I realize how many amazing varieties we have out here in California,” he said.

Despite seaweed being a way of life in Hawaiian food culture, the aloha state’s seaweed varietals pale in comparison to the one’s found in the golden state.

O’Halleran can easily rattle off the common seaweeds in the area: sea palm, cat’s tongue and bull kelp. The last one is the one that typically washes up along beaches and are recognized for the fist-sized pods people poke at.

But his seaweed endeavors didn’t start with putting seaweed onto dinner plates. It was the push to create a seaweed fertilizer business. While he was busy trying to build that business, some distributors began asking him to harvest seaweed to sell the sea vegetable. He found areas along the California coast that are redwood forests of the sea.

Harvesting alone is a chore, with his hours following the moon cycles instead of the traditional 9-to-5 schedule.

“Sometimes I’ve got to go out at 3 in the morning,” he said with a sly grin. At those hours, the tide is out and he can access specific seaweeds.

There are nights where he wanders around in his wetsuit looking for specific varieties that grow in the deep end of the ocean. Other times, he carefully paddles out on his kayak to stick his head into the water. He harvests anywhere from 50 to 100 pounds each week.

Abundance aside, the sea vegetable offers a broad range of minerals for the everyday diet, according to Madia Jamgochian, a nutrition consultant at New Leaf. Some of the minerals inherent in the vegetable are calcium, magnesium, potassium and iodine.

While the store sells seaweed as a vegetable, many people just aren’t that keen on it, according to Jamgochian.

“Maybe they don’t know how to use them. Or they’re a little grossed out by seaweed. Maybe it’s an acquired taste. But there’s so many different ways to eat it,” she said.

O’Halleran is not shooting from the hip when it comes to harvesting. He carries a commercial kelp harvesting license from the state Department of Fish and Wildlife. More importantly, he’s careful not to take more than he should and careful that cuts the plants so that they can grow back.

“It’s going out, being really conscious of the reproductive cycle of the plant,” he said.

It’s a practice that O’Halleran wants to teach others. There are times when he’s harvesting and sees teachers tide pooling with their students. The groups are mindful of not squishing sea anemones and to watch out for other animals but they’re stepping onto seaweeds.

He wants people to look at the ocean as their community garden.

“In your own garden, are you going to be stomping around your plants or are you going to have pathways?” he said. “People don’t know that this is edible, that this is food.”

If You Go

What: Learn all about how to harvest, prepare and eat wild seaweed off the California coast at one-day cooking class hosted by Ian O’Halleran, founder of Seaquoia Wild Seaweeds.

Where: Westside New Leaf, 1101 Fair Ave., Santa Cruz

When: 6-8 p.m. Sept. 28

Cucumber Carrot Seaweed Salad

2 English or hothouse cucumbers

2 large carrots

2 cups fresh sea palm fronds

1 teaspoon sea salt

2 tablespoons rice vinegar

1 tablespoon fresh lime or lemon juice

2-3 tablespoons honey, to taste (may sub maple syrup or coconut nectar)

1 teaspoon Toasted sesame oil

1/2-1 tablespoons toasted sesame seeds

1 scallion, sliced

1: If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles

2: Place the spiralized cucumber into a strainer and toss with 1 teaspoon sea salt. Let the cucumber drain for 15-20 minutes to remove excess water.

3: Bring a small pot of water to a boil and blanch the sea palm fronds. They will turn bright green. Remove and place in an ice water bath for 2-3 minutes, then rinse with cold water. Use a pairing knife to cut fronds into bite-sized strips.

4: In a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil and sesame seeds.

5: Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the cucumber, carrot and sea palm noodles into a large bowl, and add 2-3 tablespoons of dressing to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro.

6: Serve immediately.

Reviews for "Santa Cruz Magic Seaquex: A Spectacular Destination for Night Diving"

1. Amy - 2 stars - I was really disappointed with my visit to Santa Cruz Magic Seaqeex. The advertised magic show was far from magical. The tricks were unimpressive and seemed amateurish. The performer lacked charisma and stage presence, making it difficult to stay engaged throughout the show. Additionally, the venue was poorly maintained and in need of renovation. Overall, I wouldn't recommend this magic show to anyone looking for an entertaining and awe-inspiring experience.

2. John - 1 star - Santa Cruz Magic Seaqeex was a complete waste of money. The show was not entertaining at all. The magician's performance was lackluster, and the tricks were predictable and unimpressive. It felt more like a cheap attempt at magic rather than a professional show. The venue itself was cramped and uncomfortable. Save your money and find a better magic show elsewhere.

3. Sarah - 2 stars - I had high expectations for Santa Cruz Magic Seaqeex, but unfortunately, it fell flat. The magician's performance was underwhelming, and the tricks were average at best. The show lacked excitement and failed to engage the audience. Additionally, the venue had poor seating arrangements, making it hard to see the stage from certain angles. Overall, I was disappointed with my experience and wouldn't recommend it to others.

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