Monterey Bay Seaweeds brings seaweed superpowers to plates.

by Mark Anderson Jun 23, 2016

read article here


A recipe for—and a love note to—seaweed you should eat.

by Mark Anderson June 26, 2016

read article here

 

Ogo-Avo Salad

Ingredients:

· 1 firm but ripe avocado

· Small bed of butter lettuce

· 1 tablespoon diced fresh Monterey Bay Seaweeds ogo (if desired, rinse in freshwater to remove excess salt)

Directions:

Cut avocado in half, spoon out into bowl, chop into chunks. Add ogo to the bowl and stir gently until avocado is coated in ogo. Place ogo-avocado mixture on top of lettuce. Add a vinaigrette dressing to taste.


Aquaculture: The next great Monterey County frontier?

 

By Ramin Skibba  January 27, 2016

read article here


DULSE: BACON-FLAVORED SEAWEED BEING CULTIVATED IN MOSS LANDING

By Kathryn McKenzie  September 8, 2015

read article here

For lots of information on how to forage for healthy seaweed in the Monterey Bay area see the fall issue of Edible Monterey Bay and John Cox’s story Tidal Treasures. 

For lots of information on how to forage for healthy seaweed in the Monterey Bay area see the fall issue of Edible Monterey Bay and John Cox’s story Tidal Treasures.