Atlantic Sea Farms is the largest commercial seaweed farm in the U.S. They line-grow their seaweed in clear, icy cold Maine waters. The seaweed — which is sold frozen in pureed cubes and in ready to eat cut strands and fermented products — is never dyed or dehydrated.
Beyond sushi restaurants and roasted snacks, seaweed is increasingly accepted, appreciated, even adored, in American kitchens — and for good reason.
Seaweed is really good for you. It’s loaded with potassium, magnesium, Vitamin B12, iodine, omega-3 fatty acids, antioxidants, and tons of calcium. And then there’s the umami bomb of taste: briny, sweet, meaty, and vegetal are just some of the ways cooks describe the flavor of various seaweeds.
Richard Lee Massey is the founder of Apt, a new hospitality platform in London. The reopening of London’s restaurants earlier this month was a welcome relief for many. But with physical-distancing restrictions still in place, Apt will allow groups of friends to dine in a more intimate setting.
Unrestrained by culinary tradition, Australia’s fine drinking and dining scene applauds creativity and food fusion. The country’s outdoor eating culture is enlivened by some of the world’s best fresh produce, breathtaking landscapes and ideal growing conditions. 
The aromas here are rich and pungent — smoked, cured, dried and fresh seafood, along with many forms of meat, both raw and cooked. The awnings over the stalls create a shadowy atmosphere that’s punctuated by thin streaks of dancing light.
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