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The New Yorker (which seems to be pretty focused on food lately) has a piece about seaweed.

"Seaweed," the story says, "which requires neither fresh water nor fertilizer, is one of the world’s most sustainable and nutritious crops. It absorbs dissolved nitrogen, phosphorous, and carbon dioxide directly from the sea - its footprint is negative - and proliferates at a terrific rate." According to some, it represents a great hope for "good, restorative ocean farming," not to mention being more tasty than far more trendy items like kale. Plus, at a time when some are worried about the oceans being over-fished, seaweed could be one of the few surviving crops.

(Ironically, there was piece the other day on a website called Inhabitat about a new variety of seaweed bacon that is supposed to be amazingly tasty.)

You can read The New Yorker story here.
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