News and culture through the lens of Southern California.
Hosted by A Martínez
Airs Weekdays 9 to 10 a.m.

Move over, kale! Seaweed could be the next superfood




Alaria, a type of seaweed also known as
Alaria, a type of seaweed also known as "Wild Atlantic Wakame," grows in the North Atlantic Ocean and is similar to Japanese wakame, a common ingredient in miso soup.
Courtesy of Sarah Redmond for NPR

Listen to story

10:33
Download this story 5.0MB

There may be a solution to overfishing on the horizon, and it's a healthy one, too. It's seaweed!

It can be rich in protein, iodine and Vitamin B12, and best of all it  does not require any fresh water or fertilizer in order to grow.  

Dana Goodyear wrote about this for The New Yorker Magazine in a piece titled, "A New Leaf: Seaweed could be a miracle food-if we can figure out how to make it taste good."

Goodyear says she first got interested by watching her children eat seaweed snacks.

"I thought this is an industry to explore...obviously people are changing their attitudes towards seaweed and then when I started to investigate it, I came to learn that it actually has all of these promising potential ecological benefits if it’s done right," she said.

Despite its health and ecological benefits, there's still the challenge of getting people to eat. 

"A lot of people have a problem with it. It can be rather slippery. It can be briny. I think that people who don’t like filter feeders, like oysters and mussels probably not going to be that into kelp or other seaweeds," Goodyear said.

So there's still room for a crafty chef to whip up innovative seaweed recipes. After all, kale used to be a garnish on your T-bone steak.

To listen to the full interview, click on the blue audio player above.