The Science Guy

Living the sea farming life for over 40 years, Joth developed Blue Dot Sea Farm in 2016 as a means to study the capacity for sugar kelp to sequester excess nutrients from seawater. While commercially farming oysters for many years, and now seaweeds, Joth’s recent research has focused on gaining a better understanding of the ecosystem services that seaweeds provide. Whether working his family shellfish farm or sampling the waters near Blue Dot Sea Farm, Joth is engaged with improving our collective knowledge and capacity to sustainably grow food from the sea.

The Recovering Lawyer

Jon has been a business lawyer and consultant for over 30 years. Since 2004, his work has focused on sustainability and included legal or consulting engagements for The Nature Conservancy, other nonprofit organizations, and a variety of mission-driven businesses. He is a former member of E8, a group of angel investors focused on clean technology. Over the past 20 years, Jon has volunteered as a board member or advisor to numerous organizations involved in sustainability. He has also been a volunteer scuba diver at the Seattle Aquarium for over 10 years and PADI scuba instructor.

The Ol’ Captain

Michael’s career reflects a deep commitment to environmental & social values. After spending more than 20 years at sea as a commercial crab fisherman in Alaska, Michael and his wife Alexa opened Island Fitness in 2002. Island Fitness has become a community presence valued for both its effective promotion of health & wellness and as a good citizen. Aiding in ocean restoration is a key motivator for Michael's involvement with sea-farming and bringing kelp to the masses.

The Seagreens Chef

Travis has been a food science nerd his whole life. He’s spent nearly 20 years in the food industry, first as a line cook and now running R&D at Blue Dot Kitchen. He gathered his A.S. in Culinary arts and B.S. in Culinary Nutrition from Johnson & Wales University and is finishing his M.S. in Food Science and Management from WSU. His vision, to get kelp into every person's diet to benefit human and environmental health, drives the culinary creations of Blue Dot Kitchen.

Carrie has started, grown, and sold a small business that grew quickly into the top 1% in revenue for women-owned businesses. She has led a non-profit through a major redesign and managed teams and organizations for over two decades, often through periods of intense change.

Carrie knows the challenges of running mission-driven start-ups and small businesses and LOVES to work through them. Carrie is an Echoing Green Fellow and a PSBJ 40 Under 40. She's also been cited in the NYTimes and invited to the White House to represent women-owned businesses.

The Sea Farmer

Charlie manages all of Blue Dot Sea Farms’ operations. He earned a B.A. in Environmental Studies from the University of WA in 2007, with a minor in Environmental Horticulture and a certificate in Restoration Ecology. His role at the Sea Farm combines extensive nautical experience with his vast knowledge of botany and horticulture. Charlie’s food safety credentials include HACCP certification, completion of Better Process Control School, and certification as a Process Controls Qualified Individual.