This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp. Then, we climb on deck to understand how lobsters and fishermen are being impacted by the...

Hannah Fordin got to chat with Josh Rogers, the creator of Heritage Seaweed and Cup of Sea about his previous career as a food writer and how he got into the seaweed game, what it’s like to be on the frontlines of an essentially untouched industry, the simplicity of seaweed...

On April 26, Portland, Maine kicks off its first annual Seaweed Week to celebrate the harvest and showcase seaweed’s culinary versatility, from kelp purees to seaweed beers. While seaweed aquaculture was non-existent in the US just a decade ago, it’s now on the rise, and Maine is at the forefront...