[ad#PhycoBiosciences AIM Interview]


Algae tourism alive and well in Victoria, B.C.

May 17, 2013

Thanks to the water around Vancouver Island, Victoria is home to some of the purest seaweed in the world. (Nikki Bayley for the Globe and Mail)

Thanks to the water around Vancouver Island, Victoria is home to some of the purest seaweed in the world. (Nikki Bayley for the Globe and Mail)

Nikki Bayley, writing for the Victoria Globe and Mail, alerts us to an algae tourism culture developing in British Columbia. Thanks to the cold, clean waters around Vancouver Island, the Victoria area is home to some of the purest seaweed in the world.

Victoria’s seaweed starts growing on Dec. 21, when the planet is tilted away from the sun in the northern hemisphere and it begins reproducing after the spring equinox. The good stuff is to be found in the ocean, as opposed to washed up on the beach, and can only be harvested during seaweed season, which runs from May till September.

Here are a few ideas from Nikki for your next algae-based vacation in the grandly beautiful city and surroundings of Victoria, B.C.:

Take a two-hour Wild Seaweed tour with “Seaweed lady” and Sea Flora beauty founder Diane Bernard at the Western hemisphere’s only Seaweed Centre, in Sooke. Head out at low tide and discover how to hand-harvest in the pristine waters along the shoreline.

Have a seat at the polished tasting bar at the The Silk Road Tea Co. in Chinatown and sample a pot of “Mermaid’s Potion.” Far from weedy, this is a fresh and minty brew with a sophisticated smoky aftertaste.

Lie back and think of the algae at the Oak Bay Beach spa when you book an organic seaweed facial to detox and soothe stressed skin. Or try the Hotel Magnolia’s spa to experience a full-body seaweed therapy, which starts with a frond of seaweed smoothed down your spine and ends in a remineralizing massage.

Enjoy your algae raw, deep-fried, pickled, smoked or steamed – seaweed comes in many forms at the Sooke Harbour House restaurant. Sometimes it’s even baked into edible “plates” holding juicy just-caught crabmeat. The venturesome clientele here chomp their way through about 25 different kinds of seaweed during the season.

At the Veneto Tapa Lounge give Katie’s seaweed-garnished sunomono cocktail creation a whirl. With a deliciously tangy blend of vodka, shochu, honey and rice wine vinegar, with its very own kapa maki roll speared on the rim, salad never tasted so good.

Read More

More Like This…

HOME Algae Industry Jobs

Copyright ©2010-2013 AlgaeIndustryMagazine.com. All rights reserved. Permission granted to reprint this article in its entirety. Must include copyright statement and live hyperlinks. Contact editorial@algaeindustrymagazine.com. A.I.M. accepts unsolicited manuscripts for consideration, and takes no responsibility for the validity of claims made in submitted editorial.

From The A.I.M. Archives

— Refresh Page for More Choices
The last post positioned algae solutions for bioremediation of poisoned water and soil that can reduce the risk of arsenic exposure and the onset of autism spectrum disor...
A $300,000 greenhouse will be constructed, and the Maine Algal Research and Innovation Accelerator (MARIA) will be formed, on the Bigelow Laboratory for Ocean Sciences' c...
The Green Friendship Bridge series examines a simple question: “What makes better sense, extending the border wall with Mexico 1,300 miles or taking 13 miles of fence inv...
For plants and algae that carry on photosynthesis, light can be too much of a good thing. On a bright, sunny day, a plant might only be able to utilize 20 percent or less...
Since hydrogen fuel cells produce electricity, we are increasingly thinking about hydrogen as a successor to crude oil. But where will the hydrogen come from? Its ecologi...
Agcore Technologies LLC, producer of Agcore Spirulina, has announced that their 2016 expansion project to support their growing aquafeed demand is in the completion proce...