THE SEAWEED SOURCE
The blog from which everything seaweed arises
Watch the first California Seaweed Festival now! (Nov. 16-21, 2020)
For years people have come from all over the world to places like SeaWorld or the Monterey Bay Aquarium to see the rich and diverse California sea life. One of California’s crown jewels of the ocean has been seaweed. The giant kelp is the posterchild of a healthy and robust marine ecosystem. However, seaweed is largely ignored despite its critical role in the ecosystem and numerous human uses. Not anymore!
This week the first California Seaweed Festival kicked off! Due to the COVID pandemic, the festival is being held virtually, and for 6 days a number of speakers will talk on various seaweed topics.
Day 1: Seaweed Farming
Day 2: Seaweed as Food
Day3: Seaweed Science
Day 4: Seaweed Art
Day 5: Sustainable Seaweed Innovation
Day 6: Community Involvement & Seaweed Fun
The festival’s mission statement is,
“We want to share the beauty and diversity of seaweeds on our coasts, how seaweeds enrich coastal environments making seawater cleaner and a better habitat for hundreds of other species. We are inspired by all the ways that people use seaweeds, for food, fuel, climate resilience, awe and fun. Many Californians don’t know about the hundreds of kinds of seaweeds that flourish on our coast. So, with help from California Sea Grant, we organized the first California Seaweed Festival in 2020, to celebrate all things seaweed in California! “
You can visit the festival website here
Watch the talks via the festival’s youtube channel here
Prepare for your spring garden by adding seaweed now
With Halloween in the rearview mirror and winter rapidly approaching, you may find yourself preparing your garden for the winter season. Some experts claim they have found a way to keep your soil healthy throughout the winter months, the solution is just lying on the beach. Seaweed has long been used in farming as a mulch for its high nutrient content, however, recently some farmers and seaweed experts have explained their success by adding seaweed to the soil before winter instead of springtime.
Seaweed has 16 or 17 different essential plant macro and micronutrients, including selenium manganese and iodine which are depleted soil and can get replenished through the seaweed. It also offers a little bit of nitrogen which will increase your soil’s water holding capacity. Some farmers claim, allowing seaweed to degrade over the winter is more effective than using it as mulch during the growing season. When it’s used fresh as a mulch, it can be too high in sodium. The residue from the sea salt and the concentrated salt can burn the plant if used as a fresh mulch. One of the best ways to take advantage of the mineral properties of seaweed in the garden is to apply it on top of raised garden beds after they are cleared and prepared for the winter.
It also turns out that the best time to collect seaweed on the beach is the end of Autumn through Fall. This is the period when the kelp begins to die back and become dislodged from the seafloor. When collecting seaweeds off the beach please check with your local regulatory office for collection laws and limitations.
Read the original article here
The man who discovered umami
Did you know we owe seaweed for helping discover umami?
Kikunae Ikeda a Japanese chemist and professor at Tokyo Imperial University had been studying a broth made from seaweed and dried fish flakes called dashi. Through numerous chemical assays, Ikeda had been trying to isolate the molecules behind its distinctive taste. In a 1909 paper, Ikeda claimed the flavor in question came from the amino acid glutamate, a building block of proteins. He suggested that the savory sensation triggered by glutamate should be one of the basic tastes that give something flavor, on a par with sweet, sour, bitter, and salt. He called it “umami”, riffing on a Japanese word meaning “delicious”.
Ikeda’s paper was not well received, and it took over a hundred years for the term “umami” to be internationally recognized. Over the decades, scientists began to put together how umami works. Each new insight brought the claim put forth by Ikeda into better focus. The discovery that made umami stick was about 20 years ago, showing that there are specific receptors in taste buds that pick up on amino acids. Multiple research groups have now reported on these receptors, which are tuned to specifically stick onto glutamate.
Ikeda, found a seasoning manufacturer and started to produce his own line of umami seasoning. The product, a monosodium glutamate (MSG) powder called Aji-No-Moto, is still made today. (Although rumors have swirled periodically that eating too much MSG can give people headaches and other health problems, the US Food and Drug Administration has found no evidence for such claims. It just makes food taste more savory.)
While other food items have umami flavors, it was seaweed that gave the term life.
New study examines the lipid profile of the sugar kelp (Saccharina latissima)
A recent study titled ”Polar lipid profile of Saccharina latissima, a functional food from the sea” was just published in the journal, Algal Research.
Saccharina latissima is a brown alga (kelp). It is known by the common name sugar kelp, and also sea belt or Devil's apron, due to its shape. Sugar kelp grows relatively fast and large (about 5 meters, or 16 feet long), and its ability to be grown on a long line also makes it an appealing species for near shore cultivation. Indeed sugar kelp farms have been on the rise within the USA.
The researchers examined all the lipids within sugar kelp important for either nutrition or other commercial use. They reported high levels of PUFAs (polyunsaturated fatty acids), such as the highly prized omega-3s, EPA and DHA that are typically sourced from fish oils. Western diets present high levels of omega-6 PUFAs, with a nutritional ratio omega-6/omega-3 greater than 2, which has been associated with increased risk of mortality due to cancer, cardiovascular, inflammatory and autoimmune diseases. However, marine macroalgae, such as S. latissima, present a much higher prevalence of omega-3 PUFAs than land vegetables. A diet rich in omega-3 PUFAs can reduce Omega-6/Omega-3 ratio, being nutritionally more healthful and contributing to the prevention of chronic diseases
Flexible Conductors from Brown Algae for Green Electronics
Researchers recently published about novel conductors in Advanced Sustainable Systems. What makes these conductors so novel is they are made from brown algae or kelps.
Alginate from brown seaweeds are are used to make a flexible sodium alginate film. Ultrathin gold layers are then added to the alginate film. The resulting foils are thin, easy to handle, and shape, while showing good conductive properties.
The researchers believe this novel use of sodium alginate conductors is a “very promising candidate to be employed in green electronics, thanks to the reduced energy consumption required for their fabrication, the absence of toxic components or chemicals that are derived from oil, and the possibility to disassemble the devices at the end of their life in environmentally friendly conditions.”
The research can be viewed here
Novel use of alginate from brown seaweeds transports macrophages into damaged tissues
Image: British Heart Foundation
Professor Metin Avkiran, Associate Medical Director at the British Heart Foundation has been working on ways to treat critical limb ischemia (CLI). CLI is a severe obstruction of the arteries which markedly reduces blood flow to the extremities (hands, feet, and legs) and has progressed to the point of severe pain and even skin ulcers or sores.
To date, clinical trials of cell therapy to date have only shown a modest benefit with disappointing results attributed to the lack of potency of cells injected.
Dr. Avkiran has developed a new macrophage transport capsule using alginate from brown seaweeds. The research found that these macrophages successfully remained in the injured area, new blood vessels formed, and as a result, more blood reached the damaged area.
These studies were preformed in mice models and are expected to move to human trials soon.
Read the full article here from the Tech Explorist
Pickled Kelp Recipe
This sounds so good!
Apparently in Alaska, pickled kelp is a treat sold in stores. They use bullwhip kelp (Nereocystis), which is a brown alga that grows as one hollow stalk, or stipe, through the water column. The long flexible stalk resembles an enlarged whip, which is where the common name, bullwhip kelp, came from. The hollow stalk is cut into rings and pickled.
We can’t wait to try this with other types of seaweed.
Here is a link to an article in Alaska floats my boat, that outlines the process step by step. (Instructions below)
Get your canning supplies ready to go:
A large pot with a lid to process the jars in, and enough water to cover the jars by at least an inch
A small pot half full of water to simmer the lids in
A large pot to boil the kelp mixture in
Colander
Clean, hot pint and/or half-pint jars (keep hot in simmering water or in the oven) This recipe fills about six pints or twelve half pints.
Ladle, spoons, canning funnel, jar grabber, towels to set jars on, lid magnet, cloth to wipe rims, hot pads
If you haven't canned before then please check with your extension service or a reference like the Ball Blue Book of Canning to learn the basics.
Bread and Butter Kelp Pickles:
3 quarts bull kelp stipe sliced into 1/4" to 1/2" thick "O's"
2 large onions chopped or sliced
1/4 cup canning salt
1 pint vinegar 5% acidity
1 cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon peppercorns
1 teaspoon turmeric
1/2 teaspoon cinnamon
Combine kelp and onion in a large bowl. Sprinkle with canning salt, stir the salt through the kelp and onion. Let stand for one hour. Rinse well with fresh water.
Get your big pot of water for processing going so that it will be at a boil when your jars are packed. Put new, clean jar lids in the little pot, and start bringing them up to a simmer when you start boiling the kelp.
Measure the sugar and spices, stirring the spices into the sugar to prevent any clumping. Combine sugar and spices with vinegar in a large pot and bring to a boil to make the syrup.
Add the rinsed, drained kelp and onions to the hot syrup and bring to a boil again.
When you first add the kelp to the syrup it will turn bright green!
Pack the kelp and onions into a clean, hot jar. Use the back of a spoon to press the kelp in. Ladle in syrup to within 1/2 inch of the top. If the kelp is packed loosely then you will run out of syrup before all of the jars are filled, so pack 'em in.
Wipe the rim, put the lid and ring on, and proceed to the next jar.
Process the jars in a boiling water bath for 10 minutes. Remove the jars from the bath, set upright about one inch apart on a folded towel away from drafts to cool.
Check that all of the jars sealed. If any didn't seal then put them in the refrigerator and eat the pickles within a few weeks.
Label the jars with contents and date.
The kelp pickles can be eaten right away, but the flavor is better after a week or so.
Canadian seaweed infused gin wins award
Sheringham Distillery is nestled in the heart of Shirley, B.C.
A few of their gins are infused with the winged kelp Alaria marginata, but their flagship gin, Seaside, took best contemporary gin in the WORLD at the world gin awards.
Seaside gin is described as, citrus/ floral and notes of the sea make our gin as refreshing as a seaside stroll. Made from B.C. white wheat, B.C. malted barley, natural botanicals and sustainable hand-harvested local winged kelp (Alaria marginata).
Creator Jason Maclsaac said., “The kelp in Seaside gin gives it a sense of the region. The kelp also ties all the bontanicals together and balances them out and gives it a sense of umami”
Seaweed folklore: Predicting rain
Over the weekend, people in the USA sought weather advice from a rodent. Groundhog day (Feb. 2nd) is a superstitious tradition where if a groundhog emerging from its burrow on this day sees its shadow due to clear weather, it will retreat to its den and winter will persist for six more weeks, and if it does not see its shadow because of cloudiness, spring will arrive early.
There are many different superstitions across cultures to predict weather, some have a kernel of truth while others are outright ridiculous.
Did you know that seaweeds have been used to predict rain? The tradition is to hang dried seaweed outside with a nail. If the seaweed stays dry the weather will be sunny and dry. If the seaweed is wet and flexible, as if it had just been from the ocean, then rain is coming.
The origin of this tradition is unknown, but the kernel of truth is valid. Seaweeds are able to dehydrate and re-hydrate over and over. If there is enough moisture in the air the dried seaweed will re-hydrate. It turns out that moisture in the air can be a decent indicator of rain.
If you want to read about some other interesting weather predicting traditions there is a good article here
The shellfish industry needs a kelping hand in fighting ocean acidification
Ocean acidification is a daunting problem for shellfish farmers. It turns out that when the water becomes more acidic, the organisms aren’t so good at building their shells or reproducing. Oyster farms off the coast of Washington have already started to see the detrimental effects of increasing acidity.
In response, Paul G. Allen awarded $1.5 million to the Puget Sound Restoration Fund to investigate how kelp could help. Kelp and other seaweeds are able to take up CO2 out of the water, and therefore would make a micro climate of less acidic water. The research being led by Dr. Jonathan Davis , is specifically aimed at how kelps could be used around shellfish farms to create a acid buffer.
Davis is so optimistic, he has already began researching how the seaweed can be used as an additional commercial product for shellfish farmers. He is actively exploring kelp uses from food to fuel.
This multi-culture approach is really good idea. First off, these seaweeds would contribute to carbon drawdown, aiding in the removal of CO2 in the oceans. Additional benefits are protecting a farmers shellfish product while also adding a new revenue stream by selling seaweed products.
You can read more about the project here
You can read an article about Dr. Davis here
Chileans are shifting from seaweed gatherers to cultivators
A recent article in Botanica Marina highlights a shift in the seaweed industry. The seaweed industry in Chile has predominately been a process of gathering off the coast, but that’s all changing now. The Chilean government provided subsidies to seaweed farming activities and investments in local valorization of the resources. The subsidies coupled with an increased number of technical studies related to seaweed resources has enabled the industry to pivot to seaweed cultivation.
New study uses matrix approach to evaluate ecosystem services by seaweeds
A new study recently came out from the Department of Conservation, Wellington, New Zealand, that uses a matrix approach to evaluate ecosystem services provided by a number of marine species.
The list of species evaluated included seaweeds, crustaceans, worms, and more. The services provided were broken into three main categories: habitat & supporting services , regulating services, and provisioning services.
While this study was New Zealand focused, it serves as a good reference of positive impacts by a species. Furthermore, a number of the study species are currently farmed and this study could be useful in aquaculture spatial planning.
The paper can be viewed here
Real kombucha is made from seaweed
Kombucha is commonly known as a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink. How kombucha came to mean black/green tea has been lost in translation. Real kombucha is made from seaweed.
In Japanese, Cha (茶) means tea, and kombu means brown seaweed (kelp), therefore kombucha is kelp tea!
Below is a video showing how real kombucha is made.
Food & Wine predicts seaweed to be one of the biggest food trends of 2019!
An article from Wood & Wine, listed their top 11 predictions for 2019. Each listed item was foretasted by a renowned chef. The predictions include everything from restaurant style, phone usage, and food.
Number 6 on the list is KELP! Marc Murphy, executive chef and owner of Benchmarc Restaurants, cookbook author, and Chopped judge, predicts you will start seeing more and more seaweed on menus. Murphy mentions, it’s a good sustainable option for diners and oceans.
If you are interested in the other predictions from 2019, read the full article here
Seaweed common names: Kombu
There are many names for commonly consumed seaweeds. However, the species they refer to vary by region and culture. We will cover some of the most commonly used names for seaweeds, and review the differences between connotation and denotation. This series will review some of the most common common-names in use.
Kombu is a common name for seaweeds that typically belong to the group of brown seaweeds: Laminariaceae. Kombu is traditionally used for soup stocks, salads, and even fertilizer. Brown seaweeds are high in minerals and by adding them dishes one can improve the nutritional value of their food.
The word kombu is Japanese, but it’s thought to be borrowed from the Chinese. In old Japanese the word for seaweed was “me” as in “waka-me”. The predominant theory, is that kombu is derived from the Chinese word 昆布 kūnbù, which is traced back to the 3rd century in China. However, records from the 8th century are spotty at best in their descriptions of kūnbù, and it is impossible to know what species of seaweeds they were referring to.
Nowadays there are modifiers to separate the different species of kombu. (Borrowed from Wikipedia).
Saccharina japonica (Laminaria japonica), Ma-kombu [ja] –
Saccharina japonica var. religiosa (Laminaria religiosa), Hosome-kombu [ja] –
Saccharina japonica var. diabolica (Laminaria diabolica), Oni-kombu [ja] –
Saccharina japonica var. ochotensis (Laminaria ochotensis), Rishiri-kombu [ja] – commonly used for soup stocks
Saccharina latissima (Laminaria saccharina), Karafuto-kombu – It contains mannitol and is considered sweeter.
Saccharina angustata (Laminaria angustata), Mitsuishi-kombu [ja] – commonly used in the making of dashi
Saccharina longissima (Laminaria longissima), Naga-kombu [ja] –
Saccharina coriacea (Laminaria coriacea), Gaggara-kombu [ja] –
Saccharina sculpera (Kjellmaniella sculpera), Gagome-kombu [ja] –
Saccharina longipedalis (Laminaria longipedalis), Enaga-kombu –
Saccharina gyrata (Kjellmaniella gyrata), tororo-kombu [ja] –
Saccharina cichorioides (Laminaria cichorioides), Chijimi-kombu –
However, in other parts of the world the term kombu is used to describe other species of brown algae such as Saccharina or Laminaria. For example, the company Salt Point Seaweed calls Laminaria setchellii, California kombu.
Seaweed common names: Wakame
There are many names for commonly consumed seaweeds. However, the species they refer to vary by region and culture. We will cover some of the most commonly used names for seaweeds, and review the differences between connotation and denotation. This series will review some of the most common common-names in use.
Previous posts include: Nori
Wakame
Wakame is another edible seaweed popularized by the Japanese. You are probably familiar with wakame in the form of seaweed salad or as the little green strips within your miso soup.
ワカメ pronounced wakame, translates to seaweed, but in modern Japanese dictionaries directly refers to a specific species, Undaria pinnatifida.
Undaria pinnatifida is a brown seaweed (kelp) that grows substantially along rocky temperate coasts. The Latin root is Unda = wavy, and Pinna = pinnately cleft. Wakame in Japanese is derived from waka + me (若布, lit. young seaweed).
As early as the 8th century wakame was known to be harvested off the coast of Japan, China, and Korea. Undaria pinnatifida has since then spread to various regions of the world and has been added to the list of 100 most invasive species. Most recently Undaria pinnatifida crossed the pacific ocean again on debris carried from the 2011 tsunami.
Wakame is typically harvested, dried or blanched, and then sold. Upon purchase the wakame is then re-hydrated by soaking in water or soups.
While in the USA we are more familiar with the term wakame, other cultures call Undaria pinnatifida by other names: Qun dai cai (Chinese), Miyeouk (Korean), or sea mustard (English).
Today many foragers refer to other species as wakame. On the north coast some species of Alaria are being labeled as wakame as there is no native Undaria.
The origin of the word Kelp, and how it helped win the first world war
The term “kelp” originated in Europe and was used to describe the ash of burnt seaweeds. During the 16th century seaweeds were harvested and burnt for sodium compounds (soda), iodine, and potassium compounds (potash). Seaweed potash and soda were used to make glass, soaps, fertilizers, and eventually gunpowder. The seaweeds that contained the most soda and potash were said to be the brown seaweeds, thus Laminariales became commonly known as “kelps.”
Germany, in the late 1800s, was the largest producer of mineral potash in the world. After the start of the first world war, Germany put an embargo on potash, cutting off the largest consumer of potash, the Americans.
In response, the Americans industrialized kelp harvesting in southern California to produce potash for gunpowder.
The kelp harvesting industry has since declined as other sources of compounds were found. However, it was this industrial wartime in the early 1900s that led to intense kelp forest research which has continued to this day.
Closing the nutrient loop with seaweed farming.
As discussed in the last post, agriculture runoff is a huge problem. Nutrients are running off the land and into our oceans.Today in a recent article from Scientific America, the idea was batted around to take up ocean nutrients with kelp then turn it into fertilizers. These fertilizers could then be used again on land to replenish the nutrients lost. Not only would this help close the nutrient loop, but also take excess carbon out of the oceans.
This is just another example how seaweeds can help reverse negative anthropogenic impacts to our oceans.
How do farmers get giant pumpkins? With a little help from seaweed.
Tomorrow is Halloween! Tradition dictates that you go to the pumpkin patch, select the pumpkin that calls to you, and carve it into a jack o'lantern. Every now and then, you will come across a giant pumpkin. You know the ones that we mean, they look like a half inflated beach ball that requires a forklift to move. The largest giant pumpkin ever recorded in the USA weighed an impressive 2,528 pounds.
How do they get so big? A farmer in Wisconsin shares his secret. At their farm they use seaweed. They claim that seaweed has extra minerals and nutrients that the pumpkin needs to grow fast.
Robots are coming to save kelp forests from urchins
Kelp forests around the world have been in trouble. Some reports indicate that the global kelp biomass has been reduced by a 3rd in the last decade. Recently northern California, Australia, and Maine have been hit hard by a population explosion of purple urchins. These urchins graze on seaweeds and can clear entire kelp beds.
What’s causing these urchin booms is unclear, but most signs point to rising ocean temperature. With global temperatures set to rise, these urchin booms may become more frequent.
Some groups have taken it upon themselves to remove urchins from kelp beds, however this takes a lot of manpower and resources, such as, boats and SCUBA equipment. A new startup out of Stanford has designed robots that can go down to 120 feet underwater and collect urchins autonomously. This could be a vital resource in kelp forest defense.
Read more about their project here. (While this article is good at describing the project, we need to note the biological discrepancies. Kelp forests don’t provide 70% of the global oxygen. Kelp forests are important to fisheries, but there are a number of habitats that contribute to global fisheries and to say that kelp forests are the foundation of all fisheries is an overstatement)
All posts are approved by Dr. Michael H. Graham: owner of Monterey Bay Seaweeds and professor of phycology at Moss Landing Marine Labs
Recent posts
-
December 2020
- Dec 28, 2020 Homemade dulse-popcorn recipe Dec 28, 2020
-
November 2020
- Nov 17, 2020 Watch the first California Seaweed Festival now! (Nov. 16-21, 2020) Nov 17, 2020
- Nov 13, 2020 Seaweeds could, and should, be the future of fuel Nov 13, 2020
- Nov 3, 2020 Prepare for your spring garden by adding seaweed now Nov 3, 2020
-
October 2020
- Oct 28, 2020 Chef Jacob Harth demonstrates how to harvest and cook seaweeds right at the beach! Oct 28, 2020
-
September 2019
- Sep 23, 2019 Don't be surprised to see more seaweed flavored snacks soon Sep 23, 2019
- Sep 16, 2019 The Dutch Weed Burger! Sep 16, 2019
-
July 2019
- Jul 30, 2019 Innovator makes entire house out of Sargassum bricks Jul 30, 2019
- Jul 23, 2019 New study shows promise that Sargassum sp. improves blood biochemistry profiles Jul 23, 2019
- Jul 17, 2019 How to make your own roasted seaweed snacks. Jul 17, 2019
- Jul 11, 2019 Why do cooked seaweeds turn green? Jul 11, 2019
- Jul 1, 2019 Artisan salt makers use seaweed in Japan. Jul 1, 2019
-
June 2019
- Jun 27, 2019 Animals fed an algae rich diet produced more nutritious milk. Jun 27, 2019
- Jun 24, 2019 Dulse vs. nori butter Jun 24, 2019
- Jun 17, 2019 Kampachi Farms LLC sets out to attain off shore permits for offshore seaweed Jun 17, 2019
- Jun 11, 2019 Seaweeds are one of the best things to eat to help preserve biodiversity and the planet Jun 11, 2019
- Jun 3, 2019 seaweeds to combat hypertension Jun 3, 2019
-
May 2019
- May 29, 2019 CHALLENGES FOR SUSTAINABLE SEAWEED AQUACULTURE DEVELOPMENT IN EUROPE May 29, 2019
- May 24, 2019 Fucoidan used in diet therapy for the prevention and treatment of diabetes mellitus May 24, 2019
- May 21, 2019 TNC and Encourage Capital report on blue revolution investment May 21, 2019
- May 20, 2019 Sodium alginate from Sargassum sp. used as fruit preservation coating May 20, 2019
- May 17, 2019 The race to the methane-free cash cow May 17, 2019
- May 16, 2019 seaweed pasta sauce May 16, 2019
- May 15, 2019 Seaweed cookies May 15, 2019
- May 13, 2019 What will Mexico do with all that sargassum? May 13, 2019
- May 9, 2019 The man who discovered umami May 9, 2019
- May 2, 2019 why seaweed hasn't replaced kale yet May 2, 2019
- May 1, 2019 Roast Chicken With Crunchy Seaweed and Potatoes May 1, 2019
-
April 2019
- Apr 30, 2019 Nori and kelp butter recipes Apr 30, 2019
- Apr 29, 2019 Seaweed sport drink pouches used at the London Marathon Apr 29, 2019
- Apr 26, 2019 soy sauce made from fermented seaweed instead of soy Apr 26, 2019
- Apr 22, 2019 French chef leads a cooking class focused on seaweed. Apr 22, 2019
- Apr 19, 2019 Apr 19, 2019
- Apr 18, 2019 Marvel's Eat the Universe: aquatic-themed sandwich with fresh seaweed Apr 18, 2019
- Apr 17, 2019 Ramen with kelp stock! Apr 17, 2019
- Apr 16, 2019 Portland chef says, "Throw some seaweed in that!" Apr 16, 2019
- Apr 15, 2019 Seaweed inspired organic sunscreen Apr 15, 2019
- Apr 12, 2019 Operation Crayweed: restoring Sydney's underwater forests. Apr 12, 2019
- Apr 10, 2019 Seaweed in your garden: a good fertilizer and potential pest control Apr 10, 2019
- Apr 9, 2019 New review published on bioactive metabolites within seaweeds Apr 9, 2019
- Apr 8, 2019 New study examines the lipid profile of the sugar kelp (Saccharina latissima) Apr 8, 2019
- Apr 5, 2019 Scientists sequence the genome of popular Japanese seaweed (Cladosiphon okamuranus) in preparation for climate change Apr 5, 2019
- Apr 3, 2019 Using macroalgae as an indicator of ocean conditions through time. Apr 3, 2019
- Apr 2, 2019 Flexible Conductors from Brown Algae for Green Electronics Apr 2, 2019
- Apr 1, 2019 "I want kelp on every table in America" Apr 1, 2019
-
March 2019
- Mar 27, 2019 Old stories told by a retired priest on how to live off seaweed. Mar 27, 2019
- Mar 26, 2019 Seaweed takes the number one spot on Martha Stewart's top 5 food trends Mar 26, 2019
- Mar 25, 2019 Carrageenan extracted from red seaweeds could be used as an antifungal Mar 25, 2019
- Mar 22, 2019 Novel use of alginate from brown seaweeds transports macrophages into damaged tissues Mar 22, 2019
- Mar 20, 2019 Kelp farming is therapeutic, introducing the Salt Sisters group Mar 20, 2019
- Mar 19, 2019 New report: "Development of Offshore Seaweed Cultivation: food safety, cultivation, ecology and economy" Mar 19, 2019
- Mar 18, 2019 North America's first-ever seaweed-focused restaurant week Mar 18, 2019
- Mar 14, 2019 Seaweed Pie Recipe for Pi Day (3.14) Mar 14, 2019
- Mar 13, 2019 Seaweed Beers are Gaining in Popularity Mar 13, 2019
- Mar 11, 2019 Seaweed Farmers in Japan are Creating new Varieties to Deal with Climate Change. Mar 11, 2019
- Mar 8, 2019 Pickled Kelp Recipe Mar 8, 2019
- Mar 7, 2019 Brown Seaweeds Could be Used to Make Bioethanol Mar 7, 2019
- Mar 6, 2019 NOVAMEAT has Created Artificial Steak using Plants and Algae Mar 6, 2019
- Mar 5, 2019 The Nature Conservancy is Changing its Tune to Seaweed Aquaculture Mar 5, 2019
- Mar 4, 2019 Monterey Bay Seaweeds Featured at F3 Meeting in SF Mar 4, 2019
- Mar 1, 2019 100 year old maps help create historic digital kelp distribution Mar 1, 2019
-
February 2019
- Feb 28, 2019 Canadian seaweed infused gin wins award Feb 28, 2019
- Feb 14, 2019 Happy Valentine's Day: Chocolate Truffles with Seaweed Feb 14, 2019
- Feb 12, 2019 Korean style kelp noodles Feb 12, 2019
- Feb 8, 2019 Cargill works to help make larger sustainable red seaweed market. Feb 8, 2019
- Feb 7, 2019 κ-Carrageenan Hydrogel as a Coating Material for Fertilizers Feb 7, 2019
- Feb 6, 2019 Happy seaweed day! Feb 6, 2019
- Feb 5, 2019 New report outlines seaweed market growth and hindrances. Feb 5, 2019
- Feb 4, 2019 Seaweed folklore: Predicting rain Feb 4, 2019
-
January 2019
- Jan 17, 2019 Umami- What it is and how you get it from seaweed Jan 17, 2019
- Jan 15, 2019 The shellfish industry needs a kelping hand in fighting ocean acidification Jan 15, 2019
- Jan 14, 2019 Blooming 3D-jelly cakes made from seaweed sugars. Jan 14, 2019
- Jan 11, 2019 New artificial shrimp are made from algae Jan 11, 2019
- Jan 10, 2019 Extracting proteins from seaweed just got a little easier. Jan 10, 2019
- Jan 9, 2019 From the makers of the seaweed surfboard, comes Triton flip-flops: sandals made from algae! Jan 9, 2019
- Jan 8, 2019 Shrimp farming is getting a boost from incorporating seaweeds Jan 8, 2019
- Jan 7, 2019 How ocean acidification could restructure natural seaweed communities Jan 7, 2019
- Jan 4, 2019 Sodium alginate and human stem cells used to 3D-print tissues Jan 4, 2019
- Jan 3, 2019 U.S. seaweed consumption is growing about 7% a year Jan 3, 2019
- Jan 2, 2019 Chileans are shifting from seaweed gatherers to cultivators Jan 2, 2019
-
December 2018
- Dec 28, 2018 New study uses matrix approach to evaluate ecosystem services by seaweeds Dec 28, 2018
- Dec 27, 2018 Carrageenan and silver to combat drug resistant bacteria Dec 27, 2018
- Dec 26, 2018 Chinese new year seaweed snack Dec 26, 2018
- Dec 20, 2018 Real kombucha is made from seaweed Dec 20, 2018
- Dec 19, 2018 Food & Wine predicts seaweed to be one of the biggest food trends of 2019! Dec 19, 2018
- Dec 18, 2018 Looking for an art and craft idea? How about seaweed holiday ornaments? Dec 18, 2018
- Dec 14, 2018 Farm bill passes that dramatically expands federal support for algae agriculture! Dec 14, 2018
- Dec 13, 2018 Climate change is raising iodine levels in seaweed. Cause for alarm? We think not. Dec 13, 2018
- Dec 10, 2018 Tanzania government backs seaweed farming Dec 10, 2018
- Dec 6, 2018 Seaweed common names: Kombu Dec 6, 2018
- Dec 5, 2018 MOROCCAN LAMB STEW WITH DULSE Dec 5, 2018
- Dec 4, 2018 Kampachi farms was awarded a $3.3 million grant to study seaweed as a source of energy and food Dec 4, 2018
-
November 2018
- Nov 30, 2018 Seaweed common names: Laver Nov 30, 2018
- Nov 28, 2018 Seaweed smart material stronger than steel Nov 28, 2018
- Nov 27, 2018 Seaweed common names: Wakame Nov 27, 2018
- Nov 26, 2018 Seaweed common names: Nori Nov 26, 2018
- Nov 21, 2018 A seaweed thanksgiving: Gravy Nov 21, 2018
- Nov 19, 2018 A seaweed thanksgiving: seaweed steak sauce Nov 19, 2018
- Nov 16, 2018 Whole Foods predicts uptick in seaweed snacks in 2019. Nov 16, 2018
- Nov 15, 2018 A seaweed thanksgiving Nov 15, 2018
- Nov 13, 2018 A seaweed Thanksgiving: fried yams with dulse Nov 13, 2018
- Nov 12, 2018 The origin of the word Kelp, and how it helped win the first world war Nov 12, 2018
- Nov 9, 2018 A seaweed thanksgiving part 1: mashed potatoes Nov 9, 2018
- Nov 8, 2018 Seaweed extracts used to make clothing Nov 8, 2018
- Nov 6, 2018 Stressed out? Take a relaxing seaweed bath. Nov 6, 2018
- Nov 5, 2018 offshore vs. land-based seaweed farms, and why we went land. Nov 5, 2018
- Nov 2, 2018 Closing the nutrient loop with seaweed farming. Nov 2, 2018
- Nov 1, 2018 Seaweeds can facilitate symbiotic microbes in agriculture Nov 1, 2018
-
October 2018
- Oct 30, 2018 How do farmers get giant pumpkins? With a little help from seaweed. Oct 30, 2018
- Oct 29, 2018 Seaweed Pasta Oct 29, 2018
- Oct 27, 2018 Moss Landing Marine Labs gets funding to study macroalgae in livestock feed Oct 27, 2018
- Oct 25, 2018 Robots are coming to save kelp forests from urchins Oct 25, 2018
- Oct 24, 2018 India approves 1 billion USD in aquaculture infrastructure development Oct 24, 2018
- Oct 23, 2018 Eating brown seaweed can aid in weight loss Oct 23, 2018
- Oct 22, 2018 Seaweed and cow gas Oct 22, 2018
- Oct 19, 2018 Concerned about plastic pollution? Seaweed can help. Oct 19, 2018
- Oct 18, 2018 It's national seafood month. Let's not forget seaweed. Oct 18, 2018
- Oct 17, 2018 What the heck is seaweed anyway? Oct 17, 2018
- Oct 15, 2018 Could you survive by only eating seaweed? Oct 15, 2018
- Oct 13, 2018 Replace your daily fish oil supplement with algae. Oct 13, 2018
- Oct 12, 2018 Which seaweeds are toxic? Oct 12, 2018
- Oct 11, 2018 Can seaweed combat climate change? Oct 11, 2018
- Oct 9, 2018 Is seaweed the new superfood? Oct 9, 2018
- Oct 8, 2018 The Russians are investing in aquaculture while the USA is standing by Oct 8, 2018
- Oct 7, 2018 Of Carrageenan and Health Oct 7, 2018
- Oct 4, 2018 Our dulse is being served in the #1 restaurant in the world- Eleven Madison Park. Oct 4, 2018
- Oct 3, 2018 What makes the red abalone red? Oct 3, 2018
- Oct 2, 2018 Do you have a question about seaweed, do you ask a phycologist or an algologist? Oct 2, 2018
- Oct 1, 2018 AlgaeBase: One of the best algae resources available! Oct 1, 2018
-
September 2018
- Sep 27, 2018 How will we feed 9.6 billion people in 2050? The solution is within the ocean Sep 27, 2018
- Sep 26, 2018 Otters and urchins and kelp ... oh my! Does your kelp forest require otters? Maybe not. Sep 26, 2018
- Sep 19, 2018 Hello World! Sep 19, 2018
Posts by Categories