Kombu kelp lasagna anyone? When thinking of cooking with fresh greens, seaweed is hardly the first thing to come to mind for most people. Dr. Nichole Price and Chef Barton Seaver joined W2O members last week to show us why we shouldn’t be so quick to rule out vegetarian options from the sea when planning our menus.
At our “Cooking with Sea Greens” event, both presenters extolled the virtues of cultivating and consuming seaweeds. Dr. Nichole Price, a marine ecologist who studies climate change at Bigelow Laboratories in Maine, explained how these marine plants can play an important role in fighting climate change. Large seaweeds, such as kelp, are functionally the “trees’” of the ocean, absorbing carbon dioxide, a major greenhouse gas, while producing life-sustaining oxygen. These amazing plants can lower acidity levels and also absorb toxins from the water column, helping to maintain healthy chemistry. While these absorptive abilities make a big difference for local ecosystems, toxins aren’t transferred to people when consumed, making these plants a powerhouse before and after harvest. Dr. Price’s work communicates this science, engaging local communities and inspiring active solutions. Seaweed aquaculture meets both these goals: healthy oceans, healthy communities.
Shifting how and where we grow our food could also translate into healthier diets. Sea greens are jam-packed with nutrients, providing often-lacking iodine, among others. “This is a blue revolution and my job is to convince you to eat it,” explains Barton Seaver. Seaver had no trouble convincing us; everything he cooked was delicious. From seasoning soups with seaweed for a “sultry sauna of flavor” to zesty pesto and fresh salads, attendees tasted a variety of dishes that would make you forget everything you think you know about seaweed. Barton Seaver’s cookbooks show you how to bring sustainable, delectable treats into your own kitchen. Sea greens are truly a super food: good for you, good for our oceans.