Red (despite the color) seaweed in spaghetti style. Photo © Ricardo Radulovich, UCR professor

A little less than a year ago, I read a very interesting article in The New Yorker about growing seaweed in Long Island Sound, off the shore of Connecticut, that held inspiring information on the environmental effects of farming the marine macroalgae: it absorbs excess nitrogen, phosphorus, and carbon dioxide from the ocean, all of which otherwise negatively affect the ecosystem’s health. Seaweed also can be a solid source of protein, vitamin B12, Omega 3 and 6 fatty acids, and fiber. So growing it is good for the oceans as well as our bodies.

Today, I was reminded about Dana Goodyear’s piece from last November as I read a headline on the University of Costa Rica’s webpage announcing that researchers from their School of Agricultural Engineering and Biosystems, after years of trial studies, will be promoting the growth of seaweed farming off of both coasts of Costa Rica, where they hope it will become a significant food source for the country. Continue reading →