A few years ago, many news stories announced that "kelp is the new kale." That the global seaweed harvest is worth more than lemons and limes. That it's the "next great food craze." And that it will be "everywhere by the next decade."
Where are we now?
Kelp is a type of seaweed that grows in large underwater forests and looks a little like green lasagna noodles with curly edges.
Seaweed farming has a lot going for it: It doesn't require any fertilizer, can actually be used as fertilizer, helps fight climate change, and cleans up ocean water by taking in nitrogen compounds. It's also a nutritious sea vegetable — rich in vitamins C and K and minerals like iron and calcium.
But now, the growing industry in the U.S. needs to build infrastructure and to change people's tastes on a larger scale.
Bren Smith is a leading advocate for what he calls restorative ocean farming — growing seaweed alongside shellfish like mussels and oysters, which absorb carbon dioxide and nitrogen compounds, protect shorelines from storm surges, and rebuild marine ecosystems. He co-founded a nonprofit called GreenWave to promote the movement and train aspiring farmers.
"The momentum's been unbelievable ... we have requests to start farms in every coastal state in North America, 20 countries around the world," Smith says.
Smith's farm is just off the coast of Connecticut, on Long Island Sound. There are now farms up and down the New England coast, with more getting started in California and the Pacific Northwest.
"We're growing, and people are eating it," Smith says. "This isn't like a cute little Brooklyn bee farm project creating nice little bottles of honey at the farmers market. ... There are hundreds of thousands of pounds being produced and sold at this point."
Kelp can be used as a pasta substitute, as noodles, sautéed with butter and mushrooms, or ground into powder to use as seasoning. High end restaurants have also used seaweed as a side vegetable and on cookies.
However, some industry specialists say growing seaweed has become perhaps too popular. Anoushka Concepcion is an assistant extension educator with the Connecticut Sea Grant; she works with seafood producers and researchers and answers questions about the latest technology and trends.
"The idea sort of took off before all the practical challenges could be addressed," Concepcion says. "Farmers are finding it difficult now just to get rid of their seaweed."
Where are we now?
Kelp is a type of seaweed that grows in large underwater forests and looks a little like green lasagna noodles with curly edges.
Seaweed farming has a lot going for it: It doesn't require any fertilizer, can actually be used as fertilizer, helps fight climate change, and cleans up ocean water by taking in nitrogen compounds. It's also a nutritious sea vegetable — rich in vitamins C and K and minerals like iron and calcium.But now, the growing industry in the U.S. needs to build infrastructure and to change people's tastes on a larger scale.
Bren Smith is a leading advocate for what he calls restorative ocean farming — growing seaweed alongside shellfish like mussels and oysters, which absorb carbon dioxide and nitrogen compounds, protect shorelines from storm surges, and rebuild marine ecosystems. He co-founded a nonprofit called GreenWave to promote the movement and train aspiring farmers.
"The momentum's been unbelievable ... we have requests to start farms in every coastal state in North America, 20 countries around the world," Smith says.
Smith's farm is just off the coast of Connecticut, on Long Island Sound. There are now farms up and down the New England coast, with more getting started in California and the Pacific Northwest.
"We're growing, and people are eating it," Smith says. "This isn't like a cute little Brooklyn bee farm project creating nice little bottles of honey at the farmers market. ... There are hundreds of thousands of pounds being produced and sold at this point."
Kelp can be used as a pasta substitute, as noodles, sautéed with butter and mushrooms, or ground into powder to use as seasoning. High end restaurants have also used seaweed as a side vegetable and on cookies.
However, some industry specialists say growing seaweed has become perhaps too popular. Anoushka Concepcion is an assistant extension educator with the Connecticut Sea Grant; she works with seafood producers and researchers and answers questions about the latest technology and trends.
"The idea sort of took off before all the practical challenges could be addressed," Concepcion says. "Farmers are finding it difficult now just to get rid of their seaweed."
by Alan Yu, NPR | Read more:
Image: Flip Nicklin/Plainpicture via
