The Tidewright Journal
Encyclopedia entries, coastal atlas guides, science explainers, farming know-how and recipes — written by Tidewright’s scientists, engineers, chefs and field crews, and open to everyone.
Twelve months at Tidewright's most-watched restoration site: a school snorkel program, 400 volunteer dives, and a kelp forest visible from the walking track.
Jack Callum ·
Crisped dulse has a deep, smoky savouriness that anchors a sandwich like bacon. The full technique — buying, crisping, assembling — for a proper DLT.
Sofia Andersson ·
Once a year we swab restored and wild kelp beds across Tasmania for the provenance program. Two hundred blades, five sites, and what the lab read in them.
Dr. Elias Brandt ·
The sea kayak is the best viewing platform above a kelp forest. Where to go, what to see from the surface, and how to paddle a canopy without snagging.
Tom Okafor ·
Take kombu beyond dashi: gentle kelp extraction as the backbone of ramen, Korean soups, Western sauces, grain pots and a genuinely good sipping broth.
Sofia Andersson ·
The eight quantification and accounting errors that most often damage kelp-carbon projects — and the specific checks that catch each one early.
Priya Raman ·
A complete kelp pesto recipe from fresh blanched kelp or dried fronds: the technique, ratios, variations, and how to keep it green for a week.
Sofia Andersson ·
Decade-scale reef time series are the unglamorous backbone of kelp science. Here's what continuous monitoring reveals that snapshots never can — and why cuts hurt.
Dr. Mara Ellison ·
A Coastal Atlas guide to Point Reyes: California's upwelling engine, fog-fed kelp, elephant seals and grey whales, and how wind builds a food web.
Dr. Lena Fischer ·
What sea moss really is, which species farmers actually grow, how tropical and temperate cultivation differs, and how to sort honest methods from supplement hype.
Naomi Reyes ·
Two years after Tidewright reseeded an urchin barren off the Monterey Peninsula, a raft of sea otters moved in. Field notes on what that return really signals.
Jack Callum ·
Tidewright's field team missed a spring-tide outplanting window at Lumeriah Coast. This is the honest decision log, what it cost, and the checklist it created.
Jack Callum ·
Heavy kit, cold shock, long surface swims, awkward exits — kelp diving is athletic. The strength, cardio and flexibility work that makes it easy.
Tom Okafor ·
Black tegula (Tegula funebralis) rules the high tide line of the Pacific coast — a decades-lived black turban snail whose grazing shapes kelp recruitment.
Dr. Mara Ellison ·
A guide to Hobart's Derwent Estuary — its kelp and seaweed habitats, a century of industry, urban restoration at Tinderbox, and where to see it yourself.
Dr. Mara Ellison ·
Fisheries managers turn stock science and politics into catch rules that keep both fish and fishers afloat. The path in, the skills, the day-to-day.
Dr. Mara Ellison ·
Fresh kelp keeps for days, not weeks — unless you handle it right. Shelf-life benchmarks, spoilage signs to watch, and the quality tests buyers run.
Naomi Reyes ·
From satellite chlorophyll to shellfish closure thresholds, here's how harmful algal bloom forecasts are built, issued and used to keep seafood and coasts safe.
Dr. Lena Fischer ·
A field guide to Northern California's bull kelp collapse — the heatwave, the urchin explosion, the closed fisheries, and the difficult road back.
Dr. Mara Ellison ·
Marion and Prince Edward Islands hold giant kelp and bull kelp in the Furious Fifties — a coastal atlas guide to South Africa's wild, fiercely protected subantarctic outpost.
Dr. Lena Fischer ·
Carbon credits come in two fundamentally different kinds — removals and avoidance. Knowing the difference is the single most useful skill a credit buyer can learn.
Priya Raman ·
Sixty degrees north, where the North Sea and Atlantic squeeze through Shetland's sounds, tide races drive some of Britain's richest kelp — and put conditions on everything.
Tom Okafor ·
How to identify the rainbow surfperch: pattern by pattern, season by season — and where to find this coral-coloured fish among the kelp beds and wharves.
Tom Okafor ·
How to cook dulse — the North Atlantic red seaweed that fries up smoky and crisp. Pan-frying, flakes, the DLT sandwich, and buying and storage tips.
Sofia Andersson ·