The appeal of dulse is multi-layered. It's protein-rich (about 16% of its dried weight), and loaded with antioxidants, vitamins and minerals. It grows quickly and inexpensively in natural or farmed settings. To date, no one has attempted to grow it on a commercial-scale for human consumption. But now that this new variety replicates the taste of artery-clogging, salt-laden, Big Food-produced bacon, seaweed farming is a new game.
Tel Aviv’s Nir Meiri recently unveiled Marine Light – a curious lamp shade made entirely of seaweed wrapped around a spindly metal frame. Eaten by coastal people all over the world and prized for its gelatinous and nutritional properties (see bottled algae superfood), and its use is being investigated for seaweed as biofuel, marine algae is harvested […]
Seaweed is prolific in Israel’s Mediterranean Sea. It makes sense, then, that Middle Eastern ancients used it to help alleviate a host of ailments from peptic ulcers to fungal infections and wounds. Based on past and present literature, archeology, history, biology, linguistics and botany, the Natural Medicine Research Unit for the Study of Complementary, Alternative […]