Welcome to this week’s edition of The Upcyclist, featuring Catherine O’Hare of Daybreak Seaweed.
Daybreak Seaweed creates salts and spices out of seaweed from regenerative ocean farms.
… is this a stretch of an Upcycle? maybe— but you need to know about it anyways.
I first discovered seaweed as a sustainable food option through the Kelp Farming, for the Climate episode of the podcast, How to Save a Planet. The episode walks through East Coast kelp farmer, Bren Smith’s, transition from commercial fisherman off the coast of Newfoundland to becoming a self-described “climate farmer.”
There are many cool things about seaweed, such as its ability to reduce the amount of methane cows produce (Ben & Jerry’s), how it helps to prevent ocean acidification and harmful algae blooms (NYT), and that it can be grown on an X, Y, AND Z axis (wow, talk about maximizing your space).
However, Catherine is here today to talk about how seaweed can *also* maximize the flavor on your plate— like the superhero that it is.
Learn more about our plant-y superhero from Catherine below:
For the audio-only version…
And if you’re thinking, “omg, but what can you actually do with seaweed,” here are some options found on the Internet:
… & the list goes on!
Daybreak Seaweed also has many recipes on their site, including Seaweed Pasta, a Seaweed Snack Mix, and Dinner rolls ft. seaweed spices.
And that begs the question, why aren’t we all eating more seaweed?
Upcycling in the press
Resources
^Note: the “resources” section will continue to build on itself.
The People’s Action Campaign has a monthly skill series that teaches attendees everything they need to know about the 2022 Climate Deep Canvas, a program that makes calls across the country with the intent to “change hearts and minds about our climate crisis.”
Pattie Gonia’s Environmental Job Board: a public spreadsheet for LGBTQIA+ job seekers in the outdoor industry.
Happy upcycling, ⬆️♻️
Sasha