Forgotten forests: Regenerating the kelp forest highway
The rich resources of Pacific kelp forests helped humans populate the Americas. Now depleted by as much as 95 percent, they ...
Fish Farmer Magazine1d
Green fingers: seaweed as a biostimulant
Seaweed is a crop with huge potential, but many of its current applications are comparatively low value. Harvested wild ...
Scientists Found the World’s Largest Clone Hiding in the Sea
Scientists discovered a massive clone specimen of seaweed a known as bladderwrack along the coast of Sweden, stretching some ...
Inside Climate News4d
Feeding Cows Seaweed Could Cut Methane Emissions and Diversify Maine’s Coastal Economy, but Can It Scale?
There are still hurdles to overcome, but growing the seaweed industry in a state known for lobster could be a win for local ...
Atlanta Journal-Constitution22d
Seaweed: the savory, sustainable ingredient you didn’t know you needed
Seaweed is a popular ingredient in Asian cuisines, but many of us only know it as the wrap for sushi rolls or the perforated sheets of keto-friendly snacks. Umami-rich, highly nutritious and with ...
Giant clone of seaweed in the Baltic Sea
Researchers at the University of Gothenburg have discovered that what was previously thought to be a unique seaweed species ...
A vanishing future
As reports of disappearing bull kelp continue to grow, one tiny Australian island is fighting to keep its industry alive.
Seaweed Salad With Sriracha Peanuts
Step 1 Heat oven to 325°F. In large bowl, cover wakame with cold water by 3 inches and soak 20 minutes (wakame will expand).