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.
A map of seaweed and shellfish aquaculture careers: hatchery techs, farm crews, health specialists, engineers and managers — what each role does and how to get in.
Naomi Reyes ·
How to choose an SMB or dSMB and deploy it cleanly — the tube that keeps boats off your head and surfaces safe. Sizes, types, reels and kelp-country tips.
Tom Okafor ·
A practical expedition guide to multi-day sea kayaking along kelp coastlines: route design, tides and wind, camps, boat loading and forest etiquette.
Tom Okafor ·
A coastal atlas guide to the Firth of Clyde: where kelp still grows, what a century of trawling took out, and why Arran's no-take zone matters.
Dr. Mara Ellison ·
A guide to Newfoundland's kelp forests — sugar kelp reefs in ice-cold Atlantic water, urchin barrens, the cod collapse's shadow, and what recovery looks like.
Dr. Mara Ellison ·
What a marine biology degree actually delivers: the jobs it opens, the salaries it misses, when it pays off, and smarter alternatives for some students.
Dr. Theo Nakamura ·
Oxygen minimum zones are vast, naturally breathless layers of the mid-water ocean. How they form, why warming expands them, and what that means for coasts.
Dr. Lena Fischer ·
Algoa Bay is where South Africa's kelp forests thin toward the tropics — penguins, gannets, dolphins and the warm Agulhas water that ends the forest's range.
Dr. Lena Fischer ·
Crispy chilli oil with a kelp backbone: crunchy shallots, chilli flakes and toasted kelp in a jar that improves eggs, rice, noodles and everything.
Sofia Andersson ·
A kelp burger recipe that binds, browns and satisfies: blended patty science, the right seaweed prep, plus fish, bean and fully vegan variations.
Sofia Andersson ·
How to make seaweed stocks beyond Japanese dashi — Western vegetable broths, shellfish-kelp broths and ramen bases, with freeze-concentrates for the freezer.
Sofia Andersson ·
Measurement, Reporting and Verification stripped to plain language: where MRV came from, what each step demands, and how to read the quality of any carbon project.
Priya Raman ·
The Catlins is New Zealand's most overlooked kelp coast — bull kelp surf fringes, rare sea lions, yellow-eyed penguins and a Jurassic forest under the tide.
Dr. Mara Ellison ·
Fresh, dried, frozen or salted — how each form of seaweed behaves in the kitchen, how to rehydrate properly, and which to buy for the dish you're making.
Sofia Andersson ·
A dulse carbonara where crisped red seaweed delivers the smoke, salt and chew of guanciale — a genuinely satisfying plant-forward carbonara.
Sofia Andersson ·
Follow kelp carbon from frond to terminus: grazing, decomposition, export, burial, and deep-sea pathways — and the tracing science that reveals the routes.
Priya Raman ·
Mozuku is Okinawa's silky brown seaweed, famous for fucoidan — how to buy it, rinse it and serve it in vinegar salads, miso soup and hotpots.
Sofia Andersson ·
Meet the tufted puffin: golden head-plumes, burrow colonies and deep kelp-coast dives. Where to see it, what it eats, and why its southern range is shrinking.
Dr. Mara Ellison ·
How to bake bread with seaweed — which species suit which doughs, hydration and fermentation adjustments, plus a master dulse loaf recipe that works.
Sofia Andersson ·
How shoreline citizen science — from iNaturalist to kelp-cast surveys — feeds real kelp forest research. What to record, how to join, and why it matters.
Tom Okafor ·
The crispy seaweed on Chinese restaurant menus is usually fried greens, not sea vegetable. How the swap happened, and how to make actual crispy seaweed.
Sofia Andersson ·
King George Sound shelters some of southern WA's richest kelp reefs. A coastal atlas guide to Albany's granite forests, whale history and cold clear diving.
Tom Okafor ·
What the peer-reviewed evidence actually supports on kelp carbon: productivity numbers, export fractions, burial estimates, and the uncertainty that headlines skip.
Priya Raman ·
Sea grapes (umibudo) are Okinawa's popping 'green caviar' — how to buy them fresh, why the fridge ruins them, and simple ways to serve them at home.
Sofia Andersson ·