Seaweed is a natural fit for aperitivo and merenda: savory umami for the pre-dinner board, light crunch for the afternoon break. Here is how to enjoy it.
Umami is the fifth taste, and seaweed is one of its richest natural sources. Here's what umami is, why kelp tastes so savoury, and how to cook with it.
Nori, kelp, and dulse compared — family, taste, umami, iodine, protein, and how to use each edible seaweed in everyday Mediterranean cooking.
Five no-fuss ways to eat seaweed every day: seasoning, broths, aperitivo, bowls and pantry staples — plus flavor, iodine and sustainability facts.
How does seaweed grow without freshwater? Regenerative ocean farming uses only sunlight and seawater - here's how it works and why it's good for the ocean.
Sea lettuce (Ulva) is a mild, bright-green edible seaweed. Discover its taste, nutrition, easy kitchen uses, and why it's grown without freshwater or soil.
What makes a great seaweed snack in 2026? A practical guide to species, sourcing, taste and sustainability — plus what to check on the label.
Kelp is a mild, umami-rich brown seaweed. Learn what sugar kelp tastes like, its nutrition and iodine, how kelp compares to nori and dulse, and why it's one of the planet's most sustainable crops.
When we talk about “sustainable seaweed”, the real question is: sustainable compared to what, and above all, according to which...
The idea of “eating better” is changing. It’s no longer only about calories, protein, or the trend of the moment:...
“Carbon-negative” is one of those expressions that grabs attention but can easily become marketing if it isn’t explained precisely. Put...
For decades, we have thought about food production as an “extractive” system: take resources, transform them, consume. But the future...
If we had to describe sustainability with an image, it would be this: a crop that grows with nature, not...
