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Why seaweed is the food of the future

By David Ferry September 6th 2018

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 Employee Matthew Elliott packages Green sea lettuce

Employee Matthew Elliott packages Green sea lettuce


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Fresh catch

by Shannon Springmeyer and Tom Leyde, Jul/ August 2018

Watch the story here


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The rise of seaweed

By Christine Blank, March 13, 2018

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Meet the new US entrepreneurs farming seaweed for food and fuel

By Katie Fehrenbacher June 29th 2017

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Farming seaweed is a family affair for Michael Graham

By Tom Leyde June 19th 2017

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In The Weeds

BY MATTHEW BERGER PUBLISHED FEBRUARY 21, 2017

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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.


Monterey Bay Seaweeds brings seaweed superpowers to plates.

by Mark Anderson Jun 23, 2016

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Aquaculture: The next great Monterey County frontier?

 

By Ramin Skibba  January 27, 2016

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DULSE: BACON-FLAVORED SEAWEED BEING CULTIVATED IN MOSS LANDING

By Kathryn McKenzie  September 8, 2015

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 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.