Maine Fresh Sea Farms

05/02/2017

Our seaweed farm is in the news again... check out the story and beautiful photographs...
http://www.tomarketmagazine.com/stories/2017/4/19/from-spore-to-salad

PHOTOS BY GRETA RYBUS The life cycle of kelp, like cows and chickens and people, begins with the purposeful stimulation of reproductive tissue. “It’s really easy to identify the stuff,” says Peter Fischer as we stand in the lab at the Un-versity of Maine’s Darling Marine Center in Walpole,

03/20/2017

Better than kale!
http://gundrymd.com/seaweed-health-benefits/

Because it is so power-packed with nutrients, I love seaweed way more than kale. Here are three easy ways to incorporate more of it in your diet.

11/01/2016

Check this out friends!! Outside Magazine mentions our little seaweed farm in Maine!!
https://www.outsideonline.com/2112336/kelp-oceans-most-underutilized-power-ingredient

Seaweed farmers want Americans to eat the "kale of the sea" in more than just sushi, and there's good reason to take their advice.

10/06/2016

A small but growing number of entrepreneurs are creating sea-farming operations that cultivate kelp and seaweed... and could restore ecosystems and mitigate the impacts of ocean acidification.

http://e360.yale.edu/feature/new_breed_of_ocean_farmer_aims_to_revive_global_seas/3040/

10/01/2016

Gotta try this outstanding Fettucine & Kelp recipe from in NYC.
http://maineseafarms.com/news/2016/10/1/fettucine-with-maine-seaweed-recipe-courtesy-neal-harden-at-abcv-kitchen

Recipe courtesy of Neal Harden, chef de cuisine at ABCV — a vegetarian venture from ABC Kitchen in Manhattan Fettucine With Maine Seaweed, Market Mushrooms And Spring Onions Ingredients: ½ cup mixed fresh Maine seaweed (sugar kelp, winged kelp, kelp stipes), blanched and shocked in ice water, cut or...

07/26/2016

Don't miss this call-in show today!

http://news.mpbn.net/post/business-seaweed-maine /0

Seaweed as a commercial product is on the rise in Maine. We'll discuss the different kinds of seaweed, its role in the environment, sustainable harvesting,

07/17/2016

Another convert to seaweed! Way to go Lisa.
http://www.pressherald.com/2016/07/17/meet-lisa-moore-is-diving-into-seaweed-farming/?utm_source=Headlines&utm_medium=email&utm_campaign=Daily

She's been harvesting seaweed from Casco Bay for four years, and is now pursuing a lease to grow sugar kelp.

06/30/2016

https://bangordailynews.com/2016/06/29/news/state/is-maines-seaweed-industry-facing-a-gold-rush/

News this week that a state seaweed festival was being canceled is raising questions about how new markets for edible macroalgae from Maine should be developed, and whether the state’s wild seaweeds might be a resource at risk.

06/28/2016

A quick read from Canada...

http://www.besthealthmag.ca/best-eats/nutrition/why-you-should-eat-more-seaweed/

Seaweed is an extremely nutritious vegetable that's often overlooked as a meal option. Find out how to sneak it into your diet more often

06/22/2016

Another great seaweed story hits the news wire today, with a nice mention of our little seaweed farm in Maine!

http://www.foodshedexchange.com/kelp-next-kale/

If Pranie Rhatigan, a charming Irish missionary who extols the blessings of the sea, has anything to do with it seaweed will be our savior. The nutrient dense superfood provides health benefits and an additional source of food for a growing population. By Beverly Stephen, June 21, 2016 If I could pi...

06/15/2016

What is umami? Did you know that In 1908, a Japanese food scientist noticed, when eating a bowl of seaweed soup, that he was tasting something delicious that could not be described by one of the four taste categories.....(salt, sweet, sour and bitter). And so umami was born!

http://www.huffingtonpost.com/2014/12/22/umami-what-is-it-anyway_n_6355960.html

Most of us were taught as children that there are four kinds of tastes: sweet (which we love), sour, salty and bitter. But there has been a gaping hole i...

06/14/2016

NYC restaurants are taking seaweed to the next level!
http://www.nytimes.com/2016/06/15/dining/zadies-oyster-room-nyc-marco-canora.html?_r=0

The chef Marco Canora offers a buttery nod to a bygone era at his new oyster room in the East Village.