Tag Archives: nourishing

Sea veggie cooking class

Want to learn about the wonders of sea vegetables, and how to use them in culinary adventures? If you live in our neighborhood in downeast Maine (or want to visit), you’re in luck. In late March to early April, our … Continue reading

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Mary’s Gone Crackers has a new flavor made with Dulse!

What do we want in a cracker? Crunch, of course. And taste–a little salty, a little savory. Many crackers, even quite a few that are marketed as natural and healthy, provide the crunch and the taste but are made of … Continue reading

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Get your ferments on…with seaweed

“Microscopic organisms – our ancestors and allies – transform food and extend its usefulness.” from WildFermentation.com This is the first in a three-part series on seaweeds, fermented foods, and gut health. Gut health and the importance of the “microbiome“–the billions … Continue reading

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Seaweed in the News

“Papa Smurf” Latte I’d like a half-decaf, skinny latte with a twist of lemon, please…with algae! In one of the more bizarre stories to come along recently, this one from Australia about new drink offerings at Melbourne cafe Matcha Mylkbar … Continue reading

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Seaweed in the News

Usually we talk about the wonders of seaweed as food, medicine, and for baths and body care. But as summer approaches and lobster and clam bake season nears here in coastal Maine, we’re reminded that seaweed–usually Rockweed and/or Bladderwrack–are used … Continue reading

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Seaweed in the News

This week, a little departure–we’ll focus on seaweed-related books that have either come out or come to our attention recently. For many years we’ve had The New Seaweed Cookbook by Crystal June Maderia on our shelves, and enjoyed its recipes. … Continue reading

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Yam fries with seaweed seasoning, from “The Organic Gourmet”

Leslie Cerier, a chef, author, wellness coach, caterer, and educator also known as “The Organic Gourmet,” recently shared with us a recipe for yam fries dusted with seaweed and other goodies, which were a hit at one of her workshops. … Continue reading

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Fukushima: five years

Five years ago last Friday, at MCSV we were tuning in to news reports all day as information slowly rolled in about the earthquake, tsunami, and disaster at the nuclear power plant at Fukushima, Japan. We looked at each other … Continue reading

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Time to celebrate–potato latkes with Dulse!

It’s that time of year, filled with celebrations and special meals, gatherings of friends and family. We are now in the middle of Hanukkah, the Festival of Lights, and one of the special dishes associated with Hanukkah is Latkes, a … Continue reading

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World Oceans Day

How did we miss this?! Today is World Oceans Day! All of our work, and much of our food, directly or indirectly depends on the ocean and the beautiful seaweeds the ocean supports. Not to mention at least half of … Continue reading

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