Since the Middle Ages, we have foraged seaweeds. Dulse has been a very valuable product and burned seaweeds gave "black salt" when salt was not available. Parts of the shore rich in seaweeds were parted between the different parishes and even bishops sent their own men from miles away to forage them. It is now being re-discovered and commonly used by individuals and by chefs who realize the quality of this product from Icelandic unpolluted waters and how the taste of it opens a new field in Nordic cuisine. Renowned Icelandic chef Gísli Matthías Audunsson, from Slow Food Chefs Alliance and owner of Slippurinn, SKÁL and MATBAR and forager Ragnheiður Axel from Islensk hollusta will introduce the most popular seaweeds from Iceland. They will demonstrate how seaweed, dulse, kombu, sea truffle, and more can be used in simple and complex dishes.