Seaweed Trend on the Rise at Restaurants Worldwide
By Larry Harland, Winter 2019
Chefs are swooning over the savory seaweeds cultivated in Moss Landing
By Kathryn McKenzie, Winter 2019
The Key Ingredient in These Hot Sauces, Gins, and Jerky? It’s Seaweed
By Kate Krader, October 23, 2019
Read full article here
Dr. Michael Graham in demand as land-based seaweed farmer
By MIKE HALE, Feb. 12th 2019
Employee Matthew Elliott packages Green sea lettuce
Meet the new US entrepreneurs farming seaweed for food and fuel
By Katie Fehrenbacher June 29th 2017
Farming seaweed is a family affair for Michael Graham
By Tom Leyde June 19th 2017
Read the article here
A recipe for—and a love note to—seaweed you should eat.
by Mark Anderson June 26, 2016
Ogo-Avo Salad
Ingredients:
· 1 firm but ripe avocado
· Small bed of butter lettuce
· 1 tablespoon diced fresh Monterey Bay Seaweeds ogo (if desired, rinse in freshwater to remove excess salt)
Directions:
Cut avocado in half, spoon out into bowl, chop into chunks. Add ogo to the bowl and stir gently until avocado is coated in ogo. Place ogo-avocado mixture on top of lettuce. Add a vinaigrette dressing to taste.
Monterey Bay Seaweeds brings seaweed superpowers to plates.
by Mark Anderson Jun 23, 2016
Aquaculture: The next great Monterey County frontier?
By Ramin Skibba January 27, 2016
DULSE: BACON-FLAVORED SEAWEED BEING CULTIVATED IN MOSS LANDING
By Kathryn McKenzie September 8, 2015
For lots of information on how to forage for healthy seaweed in the Monterey Bay area see the fall issue of Edible Monterey Bay and John Cox’s story Tidal Treasures.