July 2015

The folks at Oregon State University’s Food Innovation Center have been cooking up their own food innovations with seaweed. They’re using a succulent red alga called dulse that grows wild on wave-swept shores of the north Atlantic and Pacific coasts. As a sea “vegetable,” dulse has been used for centuries in the local foods of Ireland, Iceland, and Scandinavia. It’s nutritious, fast growing, and, when it’s fried, they say it tastes like bacon.