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.
James Beard Award Nominated journalist, Gabi Gershenson, talks to some of our partner farmers about how Atlantic Sea Farms is helping to diversify our coast in this article for The Guardian.
The Magnolia Network’s Chef Katie Button just visited us in Maine for a fresh ‘From the Source’ episode all about kelp! Our own Bri Warner and Chef Matt Haight, as well as partner farmer Justin Papkee and Chef Ilma Lopez, give Chef Katie the grand tour. As you can imagine, there is delicious food and water views…
Every year, Whole Foods Market puts out their Food Trends to watch report and this year you will see a very familiar face – Atlantic Sea Farms! Alongside fellow friends in seaweed, we are championing what is probably the perfect food – kelp! Check out the full list and pick up a jar of Sea-Chi and Fermented…