{"id":39500,"date":"2021-02-17T08:03:17","date_gmt":"2021-02-17T13:03:17","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=39500"},"modified":"2024-09-18T10:21:54","modified_gmt":"2024-09-18T14:21:54","slug":"2021-spotlight-pairing-atlantic-sea-farms-seaweed","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/","title":{"rendered":"Fermented seaweed is cheese’s unexpected new friend"},"content":{"rendered":"\n

Close your eyes and think about kelp. What\u2019s the first thing that comes to mind? Maybe it\u2019s a tray of fresh sushi, a too-bright green bowl of seaweed salad from your local Asian restaurant, or an episode of SpongeBob. (OK, maybe that one\u2019s just me.) But seaweed\u2019s global market value has been increasing dramatically, and Atlantic Sea Farms<\/a> CEO Briana Warner wants to challenge Americans\u2019 preconceptions about eating kelp.<\/p>\n\n\n\n

When she took over the Maine-based company in 2018, Warner had a clear goal. \u201cWe shifted our mission to be focused around working with lobster fishermen to diversify their income\u2014both to adapt to and mitigate some of the effects of climate change,\u201d she says. Scientists have discovered that the Gulf of Maine is warming faster than 99 percent of oceans worldwide, placing the future of its lobster population and dependent fishermen in doubt. With kelp, Warner saw an opportunity: By providing local lobstermen with free kelp seed (Atlantic Sea Farms guarantees it will buy all the kelp), not only would the local economy improve, but so would the waters. Planting seaweed actually reduces carbon and nitrogen levels in the oceans, offering a safer environment for wildlife.<\/p>\n\n\n\n

\"\"
Briana Warner, CEO of Atlantic Sea Farms<\/figcaption><\/figure><\/div>\n\n\n\n

So it helps local communities and<\/em> fights climate change. What else can kelp do? \u201cIt\u2019s also one of the most nutrient-dense foods on the planet,\u201d Warner says. \u201cIt\u2019s got more calcium per ounce than milk. It\u2019s got a ton of potassium. And it\u2019s one of the only ways to get natural iodine in your diet.\u201d It\u2019s also rich in antioxidants, probiotics, and omega-3s, making it practically a multivitamin. While the \u201cnever-dyed, never-dried\u201d kelp is packaged for the freezer section at specialty markets, Atlantic Sea Farms also incorporates it into three fermented products that pair beautifully with cheese and other dairy foods.<\/p>\n\n\n\n

Sea-Beet Kraut<\/a> + blue cheese<\/h3>\n\n\n\n

\u201cThis is a great beet kraut that just happens to have seaweed\u2014which gives it that umami flavor\u2014but if you didn\u2019t know it was seaweed, you wouldn\u2019t necessarily,\u201d Warner says. \u201cIt\u2019s fantastic with any type of blue cheese or in a Reuben. Just delicious.\u201d<\/p>\n\n\n\n

Sea-Chi<\/a> + cheddar and parmesan grilled cheese<\/h3>\n\n\n\n

\u201cOur raw seaweed-based kimchi has a really bold flavor, but it\u2019s not spicy,\u201d Warner says. \u201cIt goes really well with some cheddar or parmesan in a grilled cheese.\u201d<\/p>\n\n\n\n

Fermented Seaweed Salad<\/a> + savory butter<\/h3>\n\n\n\n

\u201cThis product is the answer to that bright green seaweed salad that we see everywhere\u2014but this time without all the junk in it,\u201d Warner says. \u201cI make a kelp butter with it that has orange peel, salt, and a little bit of red cayenne pepper. And you can add that to anything.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Going and eating green: Make sustainable seaweed the surprise star of your next cheese board. <\/p>\n","protected":false},"author":114,"featured_media":39501,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[2320,10861,33693],"coauthors":[13873],"class_list":["post-39500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-pairing","tag-seaweed","tag-spotlight-pairing"],"acf":[],"yoast_head":"\nFermented seaweed is cheese's unexpected new friend - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Going and eating green: Make sustainable seaweed the surprise star of your next cheese board.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermented seaweed is cheese's unexpected new friend\" \/>\n<meta property=\"og:description\" content=\"Going and eating green: Make sustainable seaweed the surprise star of your next cheese board.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2021-02-17T13:03:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-18T14:21:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/02\/ghuSQR1A-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Monica Petrucci\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Monica Petrucci\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/\",\"name\":\"Fermented seaweed is cheese's unexpected new friend - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/02\/ghuSQR1A-scaled.jpeg\",\"datePublished\":\"2021-02-17T13:03:17+00:00\",\"dateModified\":\"2024-09-18T14:21:54+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249\"},\"description\":\"Going and eating green: Make sustainable seaweed the surprise star of your next cheese board.\",\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/02\/ghuSQR1A-scaled.jpeg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/02\/ghuSQR1A-scaled.jpeg\",\"width\":1600,\"height\":1067},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese Pairings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Fermented seaweed is cheese’s unexpected new friend\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249\",\"name\":\"Josie Krogh\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/fc133ec1b3f135a010a6805ffb359752\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"caption\":\"Josie Krogh\"},\"description\":\"Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.\",\"sameAs\":[\"https:\/\/www.josiekrogh.com\/\",\"https:\/\/www.instagram.com\/josiekrogh\/?hl=en\",\"https:\/\/www.linkedin.com\/in\/josiekrogh\/\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/josie-krogh\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Fermented seaweed is cheese's unexpected new friend - culture: the word on cheese","description":"Going and eating green: Make sustainable seaweed the surprise star of your next cheese board.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/","og_locale":"en_US","og_type":"article","og_title":"Fermented seaweed is cheese's unexpected new friend","og_description":"Going and eating green: Make sustainable seaweed the surprise star of your next cheese board.","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/","og_site_name":"culture: the word on cheese","article_published_time":"2021-02-17T13:03:17+00:00","article_modified_time":"2024-09-18T14:21:54+00:00","og_image":[{"width":1600,"height":1067,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/02\/ghuSQR1A-scaled.jpeg","type":"image\/jpeg"}],"author":"Monica Petrucci","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Monica Petrucci","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/","name":"Fermented seaweed is cheese's unexpected new friend - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/02\/ghuSQR1A-scaled.jpeg","datePublished":"2021-02-17T13:03:17+00:00","dateModified":"2024-09-18T14:21:54+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249"},"description":"Going and eating green: Make sustainable seaweed the surprise star of your next cheese board.","breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/02\/ghuSQR1A-scaled.jpeg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/02\/ghuSQR1A-scaled.jpeg","width":1600,"height":1067},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2021-spotlight-pairing-atlantic-sea-farms-seaweed\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese Pairings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/"},{"@type":"ListItem","position":3,"name":"Fermented seaweed is cheese’s unexpected new friend"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249","name":"Josie Krogh","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/fc133ec1b3f135a010a6805ffb359752","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","caption":"Josie Krogh"},"description":"Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.","sameAs":["https:\/\/www.josiekrogh.com\/","https:\/\/www.instagram.com\/josiekrogh\/?hl=en","https:\/\/www.linkedin.com\/in\/josiekrogh\/"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/josie-krogh\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/39500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/114"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=39500"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/39500\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/39501"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=39500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=39500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=39500"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=39500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}