It’s been a busy week.
First up, our local public television and radio network, MPBN, ran a very nice story about our friends at Maine Fresh Sea Farms, the many benefits of seaweeds for people and planet (including mitigating the effects of ocean acidification), and seaweed farming: “Maine Seaweed: the next Super-Food?”
“Americans are already familiar with dried seaweed imported from Asia, and foraging for edible seaweeds along the coasts is a tradition that dates back centuries. However – it’s only in the past several years that an active seaweed farming industry has started to emerge here in Maine. Some believe it’s the forefront of a food revolution.”
By any other Name
Some say seaweed, others, sea vegetables. Sea greens is also a popular choice. All have slightly different connotations. And all refer to the beautiful, tasty, and nutritious marine macroalgae that we love.
Another Maine media outlet, the Lewiston Sun-Journal, also recently featured an article about the wonders of seaweed, and Maine restaurants and chefs diving in to the delights of “seagreens”: “Eats: Dishing up ‘the new kale'”
“Seaweed is delicious, I promise. There’s no need to be afraid just because it’s unfamiliar. It doesn’t have to be slimy. It’s not one food; it’s a whole category of foods, diverse in flavor, texture and uses.”
Chef David Levi of Vinland in Portland
Seaweed: it’s what’s for Breakfast
“…SeaBeeTree company has developed a range of muesli products made in Ireland which feature seaweed – sugar kelp harvested off the west coast – in what [the company] claims is a world first.”
That’s all for now…until next time, eat some seaweed!