“An ingredient that is nutrient-rich, requires zero input to grow, and tastes delicious? That almost sounds too good to be trueâ€”but kelp, a variety of seaweed, is the real deal. Whether consumed dried, fresh, pureed, fermented, pickled, steamed, or roasted, kelp may also be one of the most versatile ingredients to use in the kitchen. Move over kale, this sea-based “leafy green” deserves center stage.”
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.
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…
Our partnership with Whole Foods Market continues to grow, and we are overjoyed to be considered a shining star supplier partner. In The Whole Story, the Whole Foods sustainability standards team and Atlantic Sea Farms leadership outline the positive ecosystem services and community impact provided by the opportunity of seaweed aquaculture.
Inside Seaweed #10: Atlantic Sea Farms with Liz MacDonald â€“ Lessons from the field, practical tips, training path and resources to become a seaweed farmer, best practices, equipment, logistics, costs and challenges. Listen to the full conversation here.
Join us in celebrating Seaweed Week with From Sea Farm to Table, presented by the Island Institute! Briana Warner, CEO of Atlantic Sea Farms (aka Ocean Approved) and Barton Seaver, acclaimed Maine Chef and Author, host this intimate multi-course dinner featuring a menu of freshly harvested kelp from Casco Bay farms created by Sur Lie’s…