Seaweed Special

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 13 September 2016

⏱️ 27 minutes

🔗️ Recording | iTunes | RSS

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Summary

Seaweed farming is booming: the global harvest has doubled in the past decade, according to a new report from the United Nations University, and it’s now worth more than all the world’s lemons and limes. Most of that seaweed ends up in our food, though there is a growing market in seaweed-based cosmetics and drugs. So what does a seaweed farm look like? How does it help restore the ocean? And what can you do with kelp in the kitchen, other than wrap sushi? Join us for a conversation with Bren Smith, fisherman-turned-seaweed farmer, for the answers to these questions and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Support for the show comes from Into the Mix, a Ben and Jerry's podcast about joy and justice produced with Fox Creative.
0:07.0	Thousands of Afghans were forced to flee their homes and fear for their lives,
0:11.0	and the Taliban took control of Afghanistan in 2021.
0:14.0	The UK government pledged to take in 20,000 of them as refugees,
0:18.0	but in the first year, only 22 Afghans have been approved for asylum in the UK.
0:23.0	So what happened?
0:25.0	And what does this mean for the tens of thousands of people left behind?
0:28.0	Hear that story on the latest episode of Into the Mix.
0:32.0	Subscribe now.
0:58.0	Oscar nominee Florence Pugh and Killing Murphy at J. Robert Oppenheimer.
1:03.0	In theaters to live 21st, rated R.
1:10.0	We are thrilled to be with you here tonight at the Museum of Science.
1:13.0	This is our very first live event.
1:15.0	So you guys are going to be the ones to suffer through any mistakes we make.
1:18.0	But do not worry, we have snacks.
1:21.0	The thing is you cannot eat them right yet.
1:23.0	You have to sit tight, keep your hands off the chocolate, you have to burn it.
1:28.0	Tonight, you are going to get to watch fungi and bacteria interact on a sliver of cheese as you eat it.
1:35.0	The cheese is alive!
1:37.0	And you're eating it.
1:39.0	As if that's not enough, we are going to introduce you to the new kale.
1:44.0	It's kelp.
	...

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