seaweed
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PublishedOctober 3, 2022
Maine seaweed company bids for more growth, signs deal with business backed by celebrity chef
Atlantic Sea Farms hopes to raise $3.5 million one year after opening a new processing facility in Biddeford.
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PublishedSeptember 6, 2022
Commentary: Maine is already a world leader in seaweed aquaculture. The only way is up.
In order for more fishing communities to grow kelp and improve the oceans, we’ll need Mainers’ help.
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PublishedJuly 27, 2022
Seaweed helps Maine lobstermen ride the storm of climate change
As climate change causes Maine's coastal waters to warm, underwater life, and the economy built around it, has shifted dramatically, and seaweed is a new cash crop.
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PublishedJune 5, 2022
Roasted seaweed is the powerhouse ingredient in this pantry pasta
Food writer and Korean-American Eric Kim calls the dish - chewy bucatini in a garlicky sauce with roasted seaweed - 'a simple, perfect little black dress of a pantry dish.'
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PublishedApril 20, 2022
The Wrap: Maine Seaweed Week, Fermentation Fair, and more praise for Portland restaurants
Also, the Portland Farmers' Market is poised to head back outdoors later this month as the winter season comes to a close.
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PublishedFebruary 3, 2021
The Wrap: A new whiskey bar, bagels are back, and more sushi
Looking for Super Bowl snacks and Valentine's Day dinners? We have those too.
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PublishedSeptember 2, 2020
The Wrap: Scorsese pays a visit, plus new restaurants, breweries and bakeries
Bar Harbor Lobster Co., Speckled Ax and Banded Brewing get second locations, Little Lad's goes retail, and 2 more restaurants close.
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PublishedMay 3, 2020
Sixteen seaweeds add up to one fascinating read
In 'The Curious World of Seaweed,' Josie Iselin intertwines science, art, words and photos to mesmerizing effect.
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PublishedApril 26, 2020
Green Plate Special: Nervous about cooking with seaweed?
These products from Atlantic Sea Farms make it easy, and now is a good time to start.
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PublishedFebruary 23, 2020
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.