Bergsveinn Reynisson (Beggi) is a sheep farmer, mussel-fisher, former seaweed harvester, avalanche monitor and nature’s child who spent his whole life in Reykhólahreppur.

Jamie Lee met Beggi during her seaweed research while studying at the University of the Westfjords. Curious about wild mussels, she had a taste and fell in love with the sweetness of these wildlings from the clean fjords. She noticed that mussels below market size had nowhere to go but in the trash. An idea came as she was eager to not let good food go to waste…

Young mussels were infused with the umami flavor of sugar kelp in one Icelandic stormy night. After two years of taste-tests and fine-tuning, the first recipe was born.

Steindór Haraldsson and Jamie met during a community meeting about seaweed. Known for 6-meters of tidal difference and bountiful nature, Breiðafjörður is one of the best places to forage for seaweed. Steindór is an expert in all things food-related, especially cooking with seaweed. After having a taste of Jamie´s mussel-seaweed broth, he offered to help make her dream to sell this broth come true.

Jamie now spends time growing seaweed, collecting mussels, fish heads, sea urchins, crabs and slowly stirring a large caldron to cook up more delicious, umami-loaded broth recipes. Digging into her childhood memories of running around her grandparents’ Chinese seafood restaurants in San Francisco and Hong Kong, she hopes to bring this culmination of her culture and love for nature to your fine tastebuds.