‘FROM SEA TO SWEETGREEN’ – PRESENTED BY THE NEW YORK TIMES

“Oysters are so festive and I love the ritual of sharing them as the kick-off to a multi-course meal, whether raw or butter-roasted. Though I usually squeeze the latter with fresh lemon juice just before serving to brighten the flavors, the tang from the seaweed salad in this recipe covers that territory for you. Open…

Maine’s seafood industry has tackled unimaginable challenges since the start of the pandemic. Today, our CEO, Bri Warner, spoke next to Maine’s Governor Mills, Department of Marine Resources Commissioner Pat Kelleher, Luke Holden of Luke’s Lobster, and Annie Tselikis of the Maine Lobster Dealer Association to underline the importance of a new State government program…

“In Maine last week, Fed Chief Susan M. Collins met with business leaders and toured businesses in Biddeford, Bangor and Millinocket. She started with a tour of Atlantic Sea Farms in Biddeford, followed by a roundtable lunch with fisheries and aquaculture industry representatives.” Read the Full Article 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…

“We’re not just creating one of the most nutrient-dense foods on the planet, we’re also helping fishermen adapt to climate change. By diversifying their income sources, we’re abosrbing some of the shocks facing the industry.” Read the Full Article Here

We’re proud members of the UpLink Ocean Cohort through the World Economic Forum. Please check out this quick video, and share, to learn just a little bit more about our work, and how it is inspiring new ways of considering aquaculture on a global scale!