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 of her best recipes.
What are the advantages to harvesting vegetables like seaweed from the oceans?
This little green plant can save our planet. It's a high quality source of protein, its cultivation doesn't take up agricultural land and it hardly uses any fresh water. However, as the seaweed market grows, we don't want to make the overconsumption mistakes of the past, mistakes that have caused so much destruction to our planet and harmed creatures great and small. Eating a plant-based diet can make meals so much more pleasurable, not only for people, but also, of course, for animals. Change is always in our power and now is the time to change our choices about the way we eat and produce our food.
With Ocean Greens, we emphasize sustainable production of seaweed. Companies like Zeewaar and The North Sea Farm Foundation in The Netherlands are showing us beautiful examples of a holistic way of producing food while respecting nature. This is what my collaborators and I also propose with The Dutch Weed Burger, a vegan burger alternative. The plant based diet has been proven very efficient when it comes to the use of precious water and agricultural land—and it produces lower CO2 emissions and has the potential to feed everybody. As the climate continues to change, as oceans warm and acidity changes, this will have a huge impact on all life that depends on the sea. We're not going to find another planet to eat off of.
Seaweed and sea vegetables are a big part of some cultures' diets—but not in the U.S. What's the key to getting Americans excited to eat these particular greens?
It's just such an adventurous new kid on the food block and it can make your taste buds rock!
As the environment changes and we're faced with new challenges like the growing population and rising temperatures, we have a responsibility to look at food differently from how we have the last 60 or so years. Food production has just cost too much on so many levels and because of the conditions animals endure, this is a painful subject we all have to eventually face. With such challenges, we have to start making different choices now for food production and choice. We have to start looking at nature, to work with her instead of against her.
Fortunately, there are delicious options available. Seaweed can play a big role in that transition. As a new commodity crop, it's produced in an environmentally friendly and sustainable way. That is why we wrote Ocean Greens.
What inspired you to cook with ocean greens?
I became fascinated and intrigued with food when I was 10 years old. At about that time, I developed a conscious mind and noticed how food impacts everything—starting with the animal that used to be on my plate every night.
But it didn't stop there. Not long after, I took a closer look at everything I ate. I had to know what was hidden behind my daily food intake: what was in it, how it was made, where it came from. The more I learned about the background story of my food, the more I felt the need to change. The fact that a living animal lived—and died—solely to feed me did not feel right. As a result, I quit eating animal-based products. Soon afterwards, I discovered the diversity and variety within the plant kingdom. I got excited about plants, nuts, grains and legumes. Not only did I enjoy the taste, I also liked the way it made me feel: healthy.
I refocused towards those positive feelings and developed a sense of passion, excitement and joy for food, which I had not felt before. I started to bake pies without eggs, French stew without meat—but with lots of wine—and tuna salad without tuna. Cozy and Burgundian, I relished it!
After that transition, people were constantly asking me, "So … What do you actually eat?" The simple answer is I fell in love with this wonderful, colorful, diverse, plant-based kitchen. It helped me learn about my body and strengthened my immune system and it enriched my taste buds. The extensive variety of herbs, greens, nuts, grains, fruits and superfoods gave my creativity an amazing boost. But there was something missing. I noticed that however great my story about the vegan kitchen was, people appeared to be so afraid of it. Afraid to not get enough protein, afraid to change what they have been doing for so long. Afraid to lose something.
The answer was seaweed and my connection with Roos Rutjes. He and I found each other through our mutual love for sustainability and the plant-based kitchen. In 2006, we were both studying at the Styling-Academy in Amsterdam and our partnership blossomed into an eco-fabulous lifestyle agency, Veggie in Pumps, with the motto: "Enjoying in style with respect for people, animals and nature." To this day, this is still our guide.
Inspired by a beautiful and impressive lecture from ocean protector Dos Winkel, we began a mission to make the plant-based kitchen—and seaweed—more appealing to the masses. Winkel's message was that the ocean is dying. The beautiful closed-loop system that supports our lives is falling apart and he called on us to stop eating fish and discover plant foods from the ocean. It was a real lightbulb moment. The plant-based kitchen, enhanced with seaweed, could be an answer to big global challenges and create a way of more equally dividing food resources. And, such a kitchen is very effective in using natural sources, cuts out a lot of animal suffering—hopefully all of it—and provides tremendous support to the human body, especially the protein, iron and calcium from seaweed.
Then in 2012, my good friend Mark Kulsdom and I developed the Dutch Weed Burger, a 100 percent plant-based burger enriched with seaweed. The burger came out of a documentary we produced in New York City and the combination of plant power and seaweed turned out to be a huge success. Roos and I saw a huge possibility from this: Because of our love for all those beautiful nuts, grains, legumes, seeds, vegetables, fruit, herbs and algae that are around, we started to long for making a beautiful book about algae and seaweeds.
Nice thick pancakes filled with pumpkin and layered with seaweed pesto and fresh purslane. Lisette Kreischer
We were both using seaweed more and eating a lot of Dutch Weed Burgers of course, so we felt it was time to take it up another level. After a lot of experimentation in the kitchen and taste tests with seaweed, we knew that we had to make a cookbook filled with delicious recipes that would subtly introduce readers to unique kinds of algae and seaweeds. In a powerful meeting with Marcel Schuttelaar and Koen van Swam of the North Sea Farm, we developed a way to combine our vision with scientific knowledge from their side and I got to pull together my first book of food photography: Ocean Greens was born.
Reposted with permission from our media associate Nexus Media.
EcoWatch Daily Newsletter
By Eoin Higgins
Over 300 groups on Monday urged Senate leadership to reject a bill currently under consideration that would incentivize communities to sell off their public water supplies to private companies for pennies on the dollar.
<div id="fea63" class="rm-shortcode" data-rm-shortcode-id="9a6f211c2bc5aedd34837944cb8eeedf"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1281000111481294849" data-partner="rebelmouse"><div style="margin:1em 0">Water in Illinois is overwhelmingly public. Why is Tammy Duckworth sponsoring a bill that aims to change that? https://t.co/1V36Kkd99s</div> — The American Prospect (@The American Prospect)<a href="https://twitter.com/TheProspect/statuses/1281000111481294849">1594249201.0</a></blockquote></div>
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The Washington Redskins will retire their controversial name and logo, the National Football League (NFL) team announced Monday.
By Alyssa Murdoch, Chrystal Mantyka-Pringle and Sapna Sharma
Summer has finally arrived in the northern reaches of Canada and Alaska, liberating hundreds of thousands of northern stream fish from their wintering habitats.
A Good News Story?<p>On the surface, the <a href="https://doi.org/10.1111/fwb.13569" target="_blank">results from our study</a> appear to provide a "good news" story. Warming temperatures were linked to higher numbers of fish, more species overall and, therefore, potentially more fishing opportunities for northerners.</p><p>Initially, we were surprised to learn that warming was increasing the distribution of cold-adapted fish. We reasoned that modest amounts of warming could lead to benefits such as increased food and winter habitat availability without reaching stressful levels for many species.</p>
Photo of Arctic grayling (left) and Dolly Varden trout (right). Alyssa Murdoch / Lilian Tran / Nunavik Research Centre and Tracey Loewen / Fisheries and Oceans Canada<p>Yet, not all fish species fared equally well. Ecologically unique northern species — those that have evolved in colder, more nutrient-poor environments, such as Arctic grayling and Dolly Varden trout — were showing declines with warming.</p>
Fish Strandings and Buried Eggs<p>Recent news headlines run the gamut for Pacific salmon — from their increased escapades <a href="https://nunatsiaq.com/stories/article/more-pacific-salmon-showing-up-in-western-arctic-waters/" target="_blank">into the Arctic</a> to <a href="https://www.juneauempire.com/news/warm-waters-across-alaska-cause-salmon-die-offs/" target="_blank">massive pre-spawning die-offs</a> in central Alaska. Similarly, results from our study revealed different outcomes for fish depending on local climatic conditions, including Pacific salmon.</p><p>We found that warmer spring and fall temperatures may be helping juvenile salmon by providing a longer and more plentiful growing season, and by supporting early egg development in northern regions that were previously too cold for survival.</p><p>In contrast, salmon declined in regions that were experiencing wetter fall conditions, pointing to an increased risk of flooding and sedimentation that could bury or dislodge incubating eggs.</p>
Headwaters of the Wind River within the largely intact Peel River watershed in northern Canada. Don Reid / Wildlife Conservation Society Canada / Author provided<p>Interestingly, we found that certain climatic combinations, such as warmer summer water temperatures with decreased summer rainfall, were important in determining where Pacific salmon could survive. Summer warming in drier watersheds led to declines, suggesting that lowered streamflows may have increased the risk of fish becoming stranded in subpar habitats that were too warm and crowded.</p>
The Fate of Northern Fisheries<p>The promise of a warmer and more accessible Arctic has attracted mounting interest in new economic opportunities, <a href="https://doi.org/10.1016/j.marpol.2019.103637" target="_blank">including fisheries</a>. As warming rates at higher latitudes are already <a href="https://www.ipcc.ch/sr15/" target="_blank">two to three times global levels</a>, it seems probable that northern biodiversity will experience dramatic shifts in the coming decades.</p><p>Despite the many unknowns surrounding the future of Pacific salmon, many fisheries are currently <a href="https://doi.org/10.1080/03632415.2017.1374251" target="_blank">thriving following warmer and more productive northern oceans</a>, and some <a href="https://doi.org/10.14430/arctic68876" target="_blank">Arctic Indigenous communities are developing new salmon fisheries</a>.</p><p>As warming continues, the commercial salmon fishing industry is poised to expand northwards, but its success will largely depend on extenuating factors such as <a href="https://www.eenews.net/stories/1060023067" target="_blank">changes to marine habitat and food sources</a> and <a href="https://www.yukon-news.com/news/promising-chinook-salmon-run-failed-to-materialize-in-the-yukon-river-panel-hears/" target="_blank">how many fish are caught during the freshwater stages of their journey</a>.</p><p>Even with the potential for increased northern biodiversity, it is important to recognize that some northern communities may be unable to adapt or may <a href="https://thenarwhal.ca/searching-for-the-yukon-rivers-missing-chinook/" target="_blank">lose individual species that are associated with important cultural values</a>.</p>
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A heat wave that set in over the South and Southwest left much of the U.S. blanketed in record-breaking triple digit temperatures over the weekend. The widespread and intense heat wave will last for weeks, making the magnitude and duration of its heat impressive, according to The Washington Post.
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By Joni Sweet
If you get a call from a number you don't recognize, don't hit decline — it might be a contact tracer calling to let you know that someone you've been near has tested positive for the coronavirus.
Interviews With Contact Tracers<p>Contact tracing is a public health strategy that involves identifying everyone who may have been in contact with a person who has the coronavirus. Contact tracers collect information and provide guidance to help contain the transmission of disease.</p><p>It's been used during outbreaks of sexually transmitted infections (STIs), Ebola, measles, and now the coronavirus that causes COVID-19.</p><p>It starts when the local department of health gets a report of a confirmed case of the coronavirus in its community and gives that person a call. The contact tracer usually provides information on how to isolate and when to get treatment, then tries to figure out who else the person may have exposed.</p><p>"We ask who they've been in contact with in the 48 hours prior to symptom onset, or 2 days before the date of their positive test if they don't have symptoms," said <a href="https://case.edu/medicine/healthintegration/people/heidi-gullett" target="_blank">Dr. Heidi Gullett</a>, associate director of the Center for Community Health Integration at the Case Western Reserve University School of Medicine and medical director of the Cuyahoga County Board of Health in Ohio.</p>
“You’ve Been Exposed”<p>After the case interview, contact tracers will get to work calling the folks who may have been exposed to the coronavirus by the person who tested positive.</p><p>"We give them recommendations about quarantining or isolating, getting tested, and what to do if they become sick. If they're not already sick, we still want them to self-quarantine so that they don't spread the disease to anyone else if they were to become sick," said Labus.</p><p>Generally, the contact tracer won't ask for additional contacts unless they happen to call someone who is sick or has a confirmed case of the virus. They will help ensure the contact has the resources they need to isolate themselves, if necessary. The contact tracer may continue to stay in touch with that person over the next 14 days.</p><p>"We follow the percentage of people that were contacts, then converted into being actual cases of the virus. It's an important marker to help us understand what kind of transmission happens in our community and how to control the virus," said Gullett.</p>
Why You Should Participate (and What Happens If You Don’t)<p>A <a href="https://www.thelancet.com/journals/laninf/article/PIIS1473-3099(20)30457-6/fulltext" target="_blank">Lancet study</a> from June 16, which looked at data from more than 40,000 people, found that COVID-19 transmission could be reduced by 64 percent through isolating those who have the coronavirus, quarantining their household, and contacting the people they may have exposed.</p><p>The combination strategy was significantly more effective than mass random testing or just isolating the sick person and members of their household.</p><p>However, contact tracing is only as effective as people's willingness to participate, and a small number of people who've contracted the coronavirus or were potentially exposed are reluctant to talk.</p><p>"Contact tracers have all been hung up on, cussed at, yelled at," said Gullet.</p><p>The hesitation to talk to contact tracers often stems from concerns over privacy — a serious issue in healthcare.</p>
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NASA scientists say that warmer than average surface sea temperatures in the North Atlantic raise the concern for a more active hurricane season, as well as for wildfires in the Amazon thousands of miles away, according to Newsweek.