VIDEO: Seaweed, It’s What’s For Dinner

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You may not have ever tried eating seaweed. But, if a UConn professor has his way, it could someday be a staple of our diet.

UConn professor Charlie Yarish is one of the world’s leading seaweed specialists, and in this video he tells the story of how it can revolutionize our dinner plate and economy.

Seaweed has more fiber than brown rice, more calcium than whole milk, and more iron than spinach. It can also be used to make animal feed, biofuel, fertilizer, textiles and paper, all while cleaning the water in which it grows. Among the companies working to explore seaweed’s full potential are Maine’s Ocean Approved.