New Zealand looking to develop sea lettuce

Skara Bohny reports in Stuff.co.nz that New Zealand’s Cawthron Institute is receiving funding as part of the High-Value Nutrition’s (HVN) National Science Challenge to develop a Māori taonga species of seaweed closely related to Japanese nori into a high-value product. Cawthron is working…

Seaweed foraging — the new gourmet sport

Joy Lanzendorfer reports for NPR that, as seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are taking up seaweed foraging to eat it fresh, as well as sell it to restaurants in up scale places like Napa and San Francisco. Heidi Herrmann, owner of Strong Arm Farm in Healdsburg…