“Bacon-flavored seaweed” headlines made international news. Dulse can be eaten like kale or spinach, added to a fresh salad or cooked into a stir fry or pasta. The Salmonberry restaurant in ...

Bradt's quest to transform seaweed into the "kale of the sea" will also require it to make the leap from simple to haute cuisine. Early this year, Bradt collaborated with Evan Hennessey ...

You've heard that you should eat more kale. Now a small but growing industry wants you to eat more kelp. Seaweed production has long been a big industry in Asia. But recently, American ...

There’s a new superfood in town. And it’s not kale. Seaweed may be a hot new food trend in the United States, but this leafy green from the sea has been used in Asian cuisine for thousands of ...

Move aside, kale, because it’s seaweed’s turn to be the hot, nutritious green. After all, it’s extremely nutritionally dense, a regenerative crop, only needs sunlight and sea water to grow ...

All in all, seaweed isn’t my candidate for the new kale. Given that it’s an acquired taste, and that there can be some risk associated with high consumption, I don’t think it’s going to ...

Though the flavor and texture of seaweed might be strange to many Americans now, Smith believes that all people need is someone to teach them to love the stuff. To that end, he points to kale ...

has twice the nutritional value of kale and tastes like bacon? The answer, according to scientists at Oregon State University, is a new strain of seaweed they recently patented. Dulse is a form of ...

So there's still room for a crafty chef to whip up innovative seaweed recipes. After all, kale used to be a garnish on your T-bone steak. To listen to the full interview, click on the blue audio ...

When most of us read the words “plant-based diet,” we tend to think of foods such as kale salads and grain ... traction as the newest superfood: seaweed. Seaweed – yes, the brownish-green ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. Move aside, kale, because it’s seaweed’s turn to be the hot ...