Caleb Kastein on Unsplash
Why New England is going wild for wet weeds
The Economist Fisheries & Aquaculture
Seaweed has long been a mainstay of Japanese cuisine, but it is now catching on in America. Dieticians extol kelp’s high nutritional value and its many uses in the kitchen. Online retailers sell burgers, jerky and pasta made of kelp, which has a satisfying chew and a clean, bracing marine salinity.
Read the full story here (note: potential paywall)
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