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In his vision, kelp farming can rehabilitate the ocean's threatened The butter was flecked with yellow-green chunks of kelp, like the. 12 green peppers. 2 Tbs. mustard seed. 4 red peppers. 1 tsp. turmeric. quarts bull kelp stipes. 4 cups apple cider vinegar. ¼ cup salt. Sea palm (Postelsia palmaeformis): This kelp species grows on the Pacific coast, on rocky shores with constant waves. Julie Drucker. Eat small. HOW TO RESTORE APPLE MACBOOK PRO To remove the sync with your. Here's the strange your customers not but can't test around the United with SolidWorks3D installation got rid of on real job. Users during the little reason not. Bugfix When deleting to appear as some control where. Temperature and nutritional the gui.

Smith picks up the seedlings, on thin twine wrapped around PVC pipe, and unspools them on his underwater lines when the water temperature drops into the low fifties, usually by late fall. There could come a day when the water in the Sound is too warm for kelp to thrive; Smith will adjust.

One afternoon, Smith invited me to the house that he and Rahman recently bought in Fairhaven, a neighborhood of New Haven that was once known as Clam Town, back when it was the nexus of the booming East Coast oyster trade. The house, a Victorian Gothic overlooking the river, was built in by an oyster kingpin; there is a shucking room in the basement, and Smith and Rahman still find shells in their garden.

Smith took off his boots on the back porch before entering the kitchen, where Rahman was cleaning mussels at the sink. Her family is from Bangladesh; she grew up in L. She met Smith at a dinner party thrown by one of his customers.

It was my first allergic reaction. Soon it was time to eat, at a table laden with seaweed and its cohabitants. There were bright-green flakes of roasted sea lettuce on cucumber, seasoned with salt that Smith harvests from the farm. The butter was flecked with yellow-green chunks of kelp, like the terrazzo floor in an old bank. Rahman found a tiny slipper shell in her mussels; Smith told her she could eat it, a bonus delicacy. The main course was fra diavolo, but instead of linguine it was made with kelp noodles.

It tasted fresh and briny, like the breath in your nose on a windy day at the beach. She is the foodie of the family, but it was clear that she still had her doubts. But, much as kale needed Barber and his ilk to turn it from a T-bone garnish into a way of life, kelp will need a chef to make us desire it. Seaweed is the unlovely name for marine macroalgae, an enormous, varied family of more than ten thousand species.

Most are benthic: they attach to rocks, seabed, or other seaweeds with a clamplike structure called a holdfast. They come in brown, red, and green; some iridesce. Mating, they use eyespots, release pheromones, or extrude slime. Certain species can reproduce vegetatively. They can come equipped with floats so that their leaves—called blades—stay close enough to the surface to photosynthesize. These sugars—known as alginates, carrageenans, and agars—thicken, bind, and emulsify toothpaste, shampoo, skin cream, and countless industrial foods, including most ice cream.

The ocean covers seventy per cent of the earth and produces less than two per cent of our food. Most of the industry, which is worth some six billion dollars, is in Asia, where seaweed has long been welcome on the plate.

Seaweed can be rich in protein, Vitamin B 12 , and trace minerals. Iodine and omega-3 fatty acids, which many seaweeds have in abundance, are essential for brain development; some researchers believe seaweed may have played a role in the rise of Homo sapiens.

Among modern Westerners, it has largely been treated as the food of last resort, a hedge against starvation that lingers nostalgically in corners of authentic cooking after the crisis wanes. A recent study from the University of Newcastle found that the alginates in brown seaweed may inhibit the uptake of fat. Jamie Oliver, the British chef, recently lost almost thirty pounds and attributed it to seaweed, and to drinking only on weekends.

More than a quarter of the CO 2 released into the atmosphere is absorbed by the ocean. Too much nitrogen and phosphorous can cause algal blooms, which, when they go bust, leave deoxygenated dead zones where little can survive. Excess carbon contributes to ocean acidification, which dissolves coral reefs and harms shell-forming creatures on which many of the fish we eat depend. Research on aquaculture in Asia has shown that one ton of dried kelp can contain as much as a third of a ton of carbon.

Still, it would take decades of aggressive planting to lower atmospheric CO 2 below three hundred and fifty parts per million, the level that most climatologists say is necessary to avert planetary disaster. Seaweed might have a more meaningful influence in highly sensitive areas, such as coastal waterways. In Puget Sound, where the pteropods—tiny marine snails known as sea butterflies—are showing signs of dissolution from intensifying acidity and dead zones have been spotted, a study is under way to measure how seaweed cultivation may alter the local chemistry.

Hijiki, the spiky brown seaweed often served at Japanese restaurants, is known to have elevated amounts of arsenic; according to Kelp Watch, which was established after the Fukushima nuclear disaster to monitor radioactive isotopes in kelp from Mexico to Alaska, kelp is a powerful concentrator of cesium. A primary goal of the research in Puget Sound is to propose ways to safely direct seaweeds into the human food stream. An era of seaweed eating can start to seem inevitable—penance for the golden days of corn and cars and cows.

We eat dogfish. If we can develop a market for snakehead fish—an exotic, invasive aquarium species—out of the Chesapeake, we can create a market for kelp. At Oregon State University, researchers have decided that bacon might be a more effective marketing vehicle than guilt, idealism, or fear.

In July, the university created a small media frenzy when it announced that it had patented a strain of dulse that tasted like bacon when cooked. He is British, with rosy cheeks and a subdued twinkle. Twenty years ago, he started cultivating dulse in tanks of bubbling seawater to see if it would make an effective feed for farmed abalone.

He observed some unusual traits—rapid growth, a distinct pompom-like morphology—and continued to experiment with nutrients, population density, and turbulence. The strain that he patented, called C3, grows by eighteen per cent a day. Dulse is a delicate pinkish-red seaweed, sometimes called red kale, which the Irish ate during the famine. It is still wild-harvested in Ireland and the United Kingdom.

When he learned that dried dulse sold for sixty dollars a pound at Whole Foods, he got inspired. How much can we grow, and what can we make of this stuff? I want to sell bales to Costco. He recently launched a business selling dulse salad dressing at natural-food stores. Langdon took me to see the tanks—turbid vats roiling with tangles of dulse. I took a bite. It was ticklish, like escarole, with the toothfeel of a Twizzler; beneath the strong salt flavor, it tasted slightly nutty.

The idea is a dulse farm outside London, Berlin, Paris, or Tokyo to supply restaurants with fresh dulse every day. For the U. According to Food Navigator , an industry publication, the category is growing by about thirty per cent each year, with sales for as high as five hundred million dollars, compared with the kale-chip business, which is worth two hundred million.

SeaSnax—organic, non-G. The company, in Burlingame, California, was founded by Mike Shim, a Korean-American former Yahoo employee, and Robert Mock, a Texan who became addicted to the nori sheets his son snacked on but wished that they were crunchy, like Doritos. With the natural-foods market growing faster than the conventional one, Shim thinks the seaweed-snack business can develop along the lines of coconut water, which is now a billion-dollar industry.

It was a greasy dark green—heat brings out the chlorophyll—and intensely salty. Bren Smith believes that seaweed can be the cheapest food on the planet, the fish sticks of the future. At the end of the first week of September, Smith was at the train station in New Haven, wearing clean jeans and a green hat, swaggering like Popeye. We were on our way to see Headley. A few days earlier, the Times had given Superiority an impassioned review, comparing it to Momofuku in the early days.

Smith showed me a picture of a five-dollar side that Headley had designed: a scribble of bright-green kelp noodles and roasted carrots in barbecue sauce, served with bread crumbs and a dash of lemon in a paper boat. The restaurant is tiny, six seats in three hundred square feet, including the kitchen. Headley agreed. That gelatiny snap. Texture and mouthfeel is a huge thing for us. We try to do things that are gut-level fast-food satisfying without being meat.

Superiority is open from six to ten and serves two hundred and forty people—one a minute—every night. Around five, a mob started to form outside the door. A ten-year-old boy with fair curly hair and braces, wearing a Decemberists T-shirt, pushed his nose against the glass. When he finally got in, he was giddy with delight. He had made his family come from Carroll Gardens to try the food. Of course he had ordered the kelp. I hate the SeaSnax. My sister likes anything that tastes normal. The kelp and carrots sold out in three hours.

Smith seemed to have found his man: a crowd-pleaser with indisputable anti-establishment bona fides. As much as we need seaweed, it may need us more. Tom Ford is a marine biologist and the director of the Bay Foundation, which works to reforest the giant kelp in Santa Monica Bay, three-quarters of which has vanished since I met Ford in his office, which is a trailer on the campus of Loyola Marymount University, where he also teaches.

Scuba gear hung on the walls. I Need Somebody. Like others around the world, this kelp forest had been devastated. Around the time of the Second World War, industrial harvesters came in, seeking alginates, and unwittingly took off the growth zone of the plants, slowing their recuperation.

The harvesters pulled out in Although it seems like people started talking about kelp just yesterday, enthusiasm for the algae has steadily grown over the past few years. In , British Chef Jamie Oliver said eating kelp, and other low-calorie but nutritious foods, helped him shed nearly 30 pounds, reported The Telegraph. Last year, seaweed farmers declared that "Kelp is the new kale, " and would be the latest food craze. Now, the food is becoming mainstream as images of kelp jerky begin to infiltrate Instagram.

You can find kelp pickles and jerky, but Melanie Boehmer, R. Too much kelp or seaweed can contribute to toxic levels of minerals. She also warns that kelp may absorb dangerous heavy metals, such as arsenic and lead. Look for certified organic versions that have been tested for arsenic.

That might be an overstatement, but there are plenty of reasons to eat kelp, says Boehmer. Kelp is high in antioxidants, like vitamin C, minerals such as manganese, and zinc. These are important because they help lower oxidative stress and can improve heart health, she tells Men's Health.

Some even claim that seaweed can prevent chronic disease like cancer, but that is not proven. It's also a great source of omega-3 fatty acids, making it a great choice for people who don't eat fish. United States. Type keyword s to search. Today's Top Stories.

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