Seeing Opportunities in Seaweed

This month’s column will continue the theme of “How is it processed?” with a look at edible seaweed. While not all algae are edible, some seaweeds—or sea vegetables—have become an increasingly popular food ingredient around the world. This column explores traditions of consuming seaweed and how one type of seaweed, nori, is cultivated and processed. I wish to thank my co-author, Amanda Sinrod, food specialist at the University of California, Davis, and the U.S. Depa…