Posted on 06/07/2023 11:23:13 PM PDT by Olog-hai
Seaweed has long been collected around the Irish coast and utilized for fertilizer and sometimes food.
Now, however, seaweed is no longer just collected; it is being grown and harvested by a new breed of farmer — seaweed farmers.
Perched on the hillside above the Atlantic Ocean in Allihies on the Beara Peninsula in County Cork, Michael O’Neill’s premise looks just like a collection of farming sheds. Inside it is very different to any farm, because Mr. O’Neill is a seaweed farmer and the premises are a hatchery where he grows and propagates the marine plants. […]
His company, Pure Ocean Algae, is the first in the world to grow the edible seaweed dulse (also known as dillisk in a non-wild environment). […]
Mr. O’Neill says: “The great thing about seaweed is that you can grow it with no use of freshwater, no use of land and no use of fertilizers. It naturally absorbs excess nutrients in the sea. It sequesters carbon and helps ocean health generally and biodiversity. Seaweed is an underexploited biomass and it can be used in many different sectors. You can use it for food, for animal feed, biostimulants and as ingredients in pharmaceuticals and cosmetics.” …
(Excerpt) Read more at rte.ie ...
There is always a different kind of leftist jerk
Attempted turnips at a much younger age. Like you, they were
found to be blah. However, attempted a new vegie at a ‘more
mature’ age, ‘parsnip’ and found it delicious. All in all,
must claim that broccoli is second on the list of vegies, right after those potatoes. :-)
Natto for breakfast every day....strengthens the immune system, really good for you.
Miso Soup cooked in the old monastic way is als very good for you.
If You are in Kyoto there is a huge wonderful Curry Restaurant. Great place to eat.
Ashoka Kyoto Indian Restaurant
Restaurant, Indian, $$$
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Located next to Kawaramachi Station in the Teramachi Shopping District, this restaurant has been open for more than 30 years. Carved wooden screens and old paintings of Indian design accent the dining area, lending it an authentic vibe. Customer favourites include tandoor meats such as chicken tikka and mutton kebab, biryani dishes and the baked-to-perfection naan. A seven-dish vegetarian lunch is a steal at just ¥900 (£6.60). Four different types of samosas are on the menu, including a vegan option, and there are numerous curries to choose from, many of them vegetarian, such as the rich paneer butter masala. The staff are extremely friendly; ask a waiter which dishes are halal. There’s another location with the same name in Central Osaka.
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