12 October 2015

• Bacon, Egg, Cheese, and Seaweed On A Hard Roll

“Wild seaweeds have long been eaten as food in the Northeast, but deliberately farming them by seeding spores into the open ocean, which is how seaweed is generally produced for Asian markets, is still exceedingly rare in North America.

”…the rich nutritional content and low environmental footprint of native seaweeds like kelp, nori, and dulse makes their cultivation a promising venture for a new wave of growers who are just now starting to experiment with aquaculture.…”

Please visit this link to read the full article: BostonGlobe

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