8 articles
Cochayuyo is Chile's great edible bull kelp — a surf-loving brown alga, a market staple and an ocean-going raft. Biology, culture, harvest and rafting ecology.
Dr. Theo Nakamura ·
Irish moss is the small red alga of North Atlantic shores that gave the world carrageenan. Profile: ecology, history, harvest and modern uses.
Dr. Theo Nakamura ·
Gracilaria sea mosses are among the most farmed seaweeds on Earth and the classic source of agar. Profile of their ecology, culture and cuisine.
Dr. Theo Nakamura ·
Sea spaghetti grows buttons one year and two-metre straps the next. Where thongweed grows, its odd two-stage life, and why it's the forager's best first kelp.
Dr. Theo Nakamura ·
Dulse is the red seaweed the North Atlantic has snacked on for a thousand years — protein-rich, bacon-savoury when fried, and stranger in its life cycle than you think.
Sofia Andersson ·
Nori comes from red algae with a decades-long life-cycle mystery — solved in 1949 by a British phycologist whose discovery built an entire industry.
Dr. Theo Nakamura ·
Wakame is a beloved edible kelp in Japan and Korea — and one of the world's most widespread invasive seaweeds. Understand both sides of Undaria pinnatifida.
Dr. Mara Ellison ·
Sugar kelp is the sweet-tasting cold-water kelp that farmers love. Explore its biology, range, life cycle and why it anchors a new wave of ocean farming.
Dr. Theo Nakamura ·