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Sea foraging gourmands on their way to collect sea beans. From right to left: Justin Wills (chef at Restaurant Beck), Ben Jacobsen (owner of Jacobsen Salt), Gregory Gourdet (chef at Departure), and Thomas Van Gasse (sous chef at Restaurant Beck)
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Ben Jacobsen wades through a tide pool near Depoe Bay in search of fresh sea beans.
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Sea bean foraging is best accomplished with scissors, a bucket, and a pair of sturdy rubber boots.
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The day's haul: a sack of cactus-like beans popping with ocean brine.
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Lunchtime at Restaurant Beck, overlooking the stormy, secluded Whale Cove in Depoe Bay
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Chef Justin Wills builds a salad of prosciutto and arugula
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Chef Gregory Gourdet adds the finishing touches to a salad of olive oil-poached Oregon tuna, sea beans, and pickled honshimeji mushrooms.
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A ladleful of Thai yellow curry with pickled mustard greens, slow-poached chicken and chile oil.
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Roasted sweet potatoes with ginger, garlic, and chiles.
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