Same us, new look! Consumers will start seeing our new labels and boxes hitting shelves across the country. We’re here to probe that regenerative, family-farmed seaweed is the most climate-friendly food on the planet, and connect more people with that impactful, nourishing, regenerative process of sea farming. Look for our new labels near you and…
We spent the day with CNBC climate correspondent Diana Olick to share the incredible possibility and momentum of regenerative seaweed farming in the United States. Maine lobstermen continue to lead in this new domestic industry, demonstrating that we can build a more climate resilient food system by looking to the fishers and farmers who have fed the country for…
“Steve Train, a third-generation lobsterman in Casco Bay, Maine, has become a farmer. He started growing kelp–something still plentiful in the area–offshore of his property to earn money during spring months when lobstering is traditionally slow.” Our work to diversify coastal economies in the face of climate change through regenerative kelp aquaculture hit the front…
Let’s get out on the water! Brad Leone and crew joined us for a breezy day on Casco Bay to harvest a little kelp for dinner, and chat with a few of our partner farmers at Luke’s Lobster Portland Pier. Being on the water is always a great time, but add Brad and his crew…
Getting to cook up some kelp-miso cod alongside Brad Leone in Bri’s kitchen made for a pretty fun day. There are a million different ways to cook with kelp, and leave it to Brad to figure out simple recipes with great ingredients, all from the Gulf of Maine.
“Boost your microbiome by noshing on these options regularly.” We love the good gut health benefits of our Fermented Seaweed Salad, Sea-Chi, and Spicy Gochujang Seaweed Salad! It’s a major bonus to know something that tastes so darn good is also helping your health! Read the full list here
We’ve launched our Spicy Gochujang Seaweed Salad nationally and the New York Times’ Florence Fabricant is a new fan! We love how she connected craveable flavor and our unique sourcing story with a deep connection to our partner farmers and the waters in which our regeneratively grown kelp is harvested. “Like that accessible jar of…
Celebrating the New Year with this very special feature in Food & Wine! We’re honored to see our work shared in a beautiful two page spread in the latest issue of Food & Wine magazine. Pick up a copy and enjoy this write up and recipe! “Want to eat one of the most nutrient dense…
Definitely our favorite wellness trend for 2022, kelp! And not just any kelp, kelp being grown right here in the US by good people on a mission to break down and rebuild our food systems with both people and planet in mind. “…The movement will evolve in 2022 by welcoming a great wave of sustainable…
Great write up about the delicious benefits of kelp in SHAPE Magazine! 🌊🌿 Check out these amazing health benefits––for example, did you know that kelp can help regulate blood sugar and supports healthy bones?––and enjoy new and tasty ways to easily enjoy at home. SPOILER: our Kelp Cubes just might be making an appearance or two! Read the…
We were thrilled to partner with Chef David Chang and Sweetgreen to bring our kelp to tables across the country. Learn more in this story about the partnership from The Washington Post.
Check out how CEO Bri Warner is using kelp to nourish her family in this article by The Kitchn.