Wednesday, May 1, 2019

The Case for Kelp

After reading Melissa Clark's article on kelp in yesterday's New York Times, I was inspired to spread the word regarding this marine vegetable, an environment-friendly food source that may play an important role in meeting the nutrition demands of our ever-expanding population.  Long "farmed" in other regions of the globe, kelp has become a substitute source of income for fisherman in northern regions of North America who have suffered from dwindling fish populations and limitations placed on their annual catch.

Per Ms. Clark, kelp is a tasty form of seaweed, unlike some others that have been farmed across the globe.  Furthermore, it is fast growing and requires nothing more than an anchor rope, drawing its nutrition from the sea and, in concert, extracting pollutants such as carbon dioxide, nitrogen and phosphorus (combating acidification of ocean water and potentially playing a significant role in our efforts to combat global warming).

Already used in upscale restaurants across the country, kelp could become a staple in the American diet; indeed, it is rich in numerous vitamins and minerals and, like other vegetables, is a good source of fiber.  While I have absolutely no qualifications when it comes to meal preparation, she reports that kelp is used in salads, pasta dishes and as a garnish item with fish and various meats.  Watch for this nutritious and environment-friendly item at your local grocery and give it a try for Mother Earth!