So, what do you do with 579 pounds of seaweed? In our last episode, we ventured into the ocean to learn how seaweed farming can help solve climate change. In part II, we ask: What do we do with all that kelp? Plus our team does some seaweed R&D of its own and discovers...green scones?
Calls to action
- Check out the New York State Assembly Bill A4213 on seaweed cultivation and for residents of New York, check out the petition.
- Encourage innovation with kelp: Whether you work in fertilizers, plastics, cosmetics, or any industry, you can encourage your company to do R&D with kelp. Maybe it could serve as a substitute for less climate-friendly ingredients and materials. And if you need a middleman to source from, check out The Crop Project, founded by Casey Emmet whom we interviewed this episode.
- Consider kelp products: If you are interested in making any kelp flour recipes, do a search for online retailers and don’t forget to share what you make! Send photos, video or audio to email@example.com
- Read Dune Lankard’s amazing piece in the GreenWave newsletter, A Native Perspective on Regenerative Ocean Farming. Also check out Duke’s organization, Native Conservancy.
- Emily Stengel, Bren Smith’s co-founder and co-executive director of GreenWave, also wrote about regenerative ocean farming in Ayana’s anthology All We Can Save. Go have a read (or listen)!
- Watch “The Future of Seafood,” a discussion that Ayana moderated with Bren Smith and Sean Barrett of Dock to Dish.