On a warm March evening at Dona Paula beach in Goa, the GOYA community gathered with marine biologist Gabriella D’cruz of Good Ocean, for a sunset exploration of indigenous seaweeds and the ecosystems that sustain them. Beginning at the tide pools, Gabriella introduced six varieties she had harvested that morning, sharing their textures, flavours, ecological role, and the importance of responsible harvesting—along with an unexpected sea slug from the day’s catch.
After demonstrating the equipment she uses for harvest dives, Gabriella entered the water to show the process in practice while the group followed from the rocks, listening as she spoke through each step. The evening continued at Bar Outrigger over punch, seaweed crackers with cheese and furikake, fries, and cocktails —an easy close to an afternoon shaped by close observation, conversation, and the sea.
