Kathy Gunst and Jeremy Hobson have somehow made us even more excited to eat kelp! WBUR’s Here & Now takes a dip into kelp farming, our delicious products, and new and yummy ways to incorporate kelp into Kathy’s always-incredible recipes! Spoiler alert: Jeremy Hobson is REALLY into our Sea-Chi!
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!
“Chef Matt Haight of Atlantic Sea Farms talks about the nutritional benefits of kelp and how he is working this ingredient into his recipes. Former IFT President Dr. Cindy Stewart says we can positively impact the future of the global food supply by further leveraging traditional fermentation processes.” Listen to the full podcast here
Read full article here! No shortage of amazing food friends here in our hometown of Biddeford, Maine! And when you come to visit (and you will because there is just too much to miss out on), be sure to enjoy one of the incredible kelp offerings at Time and Tide Coffee and Magnus on the Water.
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.
“Atlantic Sea Farms, whose model of providing kelp seeds and buying the results minimizes financial risk for fishermen, continues to develop unique kelp products at its headquarters in Biddeford, Maine. “We aim to make our products not only delicious but also easy to use and accessible” so they require little to no preparation, says CEO Briana…
Atlantic Sea Farms partner farmer Keith Miller and CEO Bri Warner talk about kelp farming and lobstering with the Maine Aquaculture Association.