Skip the salt! Three species of sea vegetables could just be the new kale with the added benefit of a salty flavor. The 10-week study was designed to determine the optimal growing conditions for these sea vegetables that could soon be a great addition to salads, soups, pasta, rice and other dishes in the continental U.S. These nutritious plants for human consumption do not require fresh water and instead are grown in salt water.
When Florida families settle down to enjoy a seafood dinner they may not realize the main dish wasn’t freshly caught in the nearby Gulf of Mexico, but rather farmed off the coast of Panama. The process of farming seafood in the ocean, known as mariculture, is a growing trend yet little is known about the trajectories of its development.