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Oct 26, 2016, 4:43 pm86 ptsEcoWatch
By Josh Chamot Seaweed is an acquired taste, but rich in nutrients and cheap to produce, and it could replace carbon-intensive foods on menus everywhere. With that in mind, Lisette Kreischer and Marcel Schuttelaar wrote Ocean Greens , a guide to cooking with seaweed. Kreischer shared her insights on seaweed…
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