Zeewier in de Oosterschelde
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Betonblokken langs de Oosterschelde begroeid met zeewier
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Frisse smakelijke Kelp (zeewier) noodle salade
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Algae 4 cooking

Nieuws
09 APR 2021
Algae 4 cooking

How to use algae for cooking?
Two speakers will tell us more about their seaweed adventures. Both of them with an interesting story about how they got so involved with seaweed. Listen to their stories during the flashwebinar Algae for Cooking.

Willem Sodderland is the founder of Seamore in the Netherlands. How did he become a seaweed enthusiast? Read his story: 

November 2013, Ibiza. Family holiday.

We’ re having dinner in restaurant Bambuddha and I order the ‘seaweed salad’. No seaweed in sight, I want to complain to the chef. My wife points at the tagliatelle on my plate: could that be it? I warily look at her: can she no longer distinguish pasta from seaweed? As often happens, she turns out to be right.

I am eating ‘Himanthalia’, a culinary seaweed that is picked straight from the rocks and is nicknamed ‘sea spaghetti’. Lovely stuff! But it’s not the great taste that keeps me awake that night. What if we could replace half the pasta in the world with seaweed? An insane idea: new culinary possibilities and a healthier future. Later, I understand that experts see seaweed as a key sustainable food source that can help feed a world population growing to 9 billion people.

We’ve found the ultimate food for the future.
Now we just need to get it on people’s plates.
That becomes Seamore’s mission:
to turn seaweed into everyday food!

Seamore has come a long way since, with other weeds and applications. Hence Willem Sodderland calls himself Seaweirdo now. 

Fiona Houston from Mara Seaweed in the UK:  from the playground to the seashore
In 2003, co-founders Fiona Houston and Xa Milne met outside their children’s school in Edinburgh. Having grown up in the countryside, they wondered how to connect the next generation to Scotland's edible resources. Fiona and Xa began foraging with their kids, and found themselves exploring the native seaweeds and how to cook them.

In 2008, Fiona and Xa shared their knowledge in a book, Seaweed and Eat It – A Family Foraging and Cooking Adventure. In 2016, Xa authored a follow-up book, The Seaweed Cookbook.
Fiona and Xa had discovered a hidden treasure: seaweed was Scotland’s forgotten natural superfood, full of essential nutrients and complex flavours. They saw the opportunity to bring seaweed back into our diets, with a new brand of seasonings. Mara’s flakes are designed to be familiar like herbs and spices, making the health benefits of seaweed accessible to a wider audience. 
Launched in 2013, its mission is
to ‘Nourish Body and Soul’ with pure, Scottish seaweed seasonings.
Team Mara have worked hard to establish the UK’s first sea-to-shelf production facility in Edinburgh, enabling distribution to supermarkets nationwide and export to the US and beyond.
Today, Mara is an international success and the UK’s most innovative seaweed brand.
We’re proud to have grown from two mums’ enthusiasm for Scotland’s natural larder
into experts in seaweed nutrition and flavour

So are we!

Sign up NOW for EABA's Algae for Cooking workshop - cooking algae not a mystery anymore!
and benefit from the experience and knowledge of Fiona, Willem and others (see previous posts on April 2, April 6, and April 8.


TERUG!