Quick Key Facts History of Seaweed Prior to 2020, seaweed, known as macroalgae, was thought to be around 800 million years old, but a green seaweed fossil discovery in Northern China dates back over a billion years, with some scientists believing that it was the ancestor of not just modern day seaweeds, but also land […]
By Nik Martin A vast expanse of brown seaweed stretching across the Atlantic is a threat to tourism but a boon to marine life, U.S. researchers have said. A report by the University of South Florida, published on Thursday, showed satellite images of the biggest ever bloom of the sargassum seaweed, which last year extended […]
By Brian Barth Wild-harvested seaweed can be found in very expensive packets at health boutiques, but it is abundant and free to harvest on beaches along both coasts. You can pay a handsome sum to take a seaweed harvesting workshop or do a little sleuthing and strike out on your own — it’s surprisingly easy. […]
You might compost religiously. You might recycle everything your city can handle. But even the most environmentally conscious individual might have trouble responsibly disposing the ubiquitous food wrapper. These crinkly, colorful sheets that come with our granola bars and potato chips can contain so many different materials mixed together (plastic, aluminum, paper, etc.) that recycling […]
By Sarah Bedolfe Summer in southeast Alaska is kelp season for the cofounders of Barnacle Foods, Lia Heifetz and Matt Kern. Each week, the pair watches the tides and weather, waiting for the right moment to cruise out to the abundant kelp beds offshore. They lean over the side of the boat and pull up […]
The answer to powering our devices might have been hiding in our sushi all along. An international team of researchers has used seaweed to create a material that can enhance the performance of superconductors, lithium-ion batteries and fuel cells. The team, from the U.S., the UK, China and Belgium, came up with the idea to […]
By Josh Chamot Seaweed is an acquired taste, but rich in nutrients and cheap to produce, and it could replace carbon-intensive foods on menus everywhere. With that in mind, Lisette Kreischer and Marcel Schuttelaar wrote Ocean Greens, a guide to cooking with seaweed. Kreischer shared her insights on seaweed with Nexus Media, along with two […]