1. Why algae for cooking?
2. How to use algae for cooking?
- the chef perspective
- learning from Asia
- the consumer perspective
Prannie Rhatigan and Jörg Ullmann will tell us more about WHY we should be using algae for cooking.
Prannie is a medical doctor with a lifetime experience of harvesting, cooking and gardening organically with sea vegetables. Born and raised in the North West of Ireland where she still lives, she has a lifelong interest in the connections between food and health. She is owner of Irish Seaweed Kitchen.
Dr. Prannie Rhatigan holds a BA Honours degree in psychology ( NUI Galway), a medical degree, (NUI Cork) and is a qualified General Practitioner. She has worked on the National Cardiovascular Strategy programme and represented the Irish College of General Practitioners on the National Steering Group for the implementation of “Smoke Free at Work” in Ireland. She was a tutor with the ICGP for many years, training GPs in the skill of Brief Intervention and Motivational Interviewing. An experienced GP she now works mainly in Public Health.
Jörg is Managing Director and Scientific Project Manager at Roquette Klötze (Algae Farm Klötze) in Germany, pioneers in microalgae cultivation. The company has been growing algae such as Chlorella since the year 2000. Thanks to a unique and patented cultivation method in a system of 500 kilometers of glass tubing, they can make sure that the algae gets the optimum amount of sunlight. Potential external contaminants can’t get into contact with the algae culture. Using only the purest raw materials for cultivation, such as water from anartesian well, they became MICORALGAE CULTIVATION SPECIALISTS OF 2018