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.
Science
The CEOs of four of the most powerful companies in the world testified before Congress yesterday. While the hearing was supposed to be about anti-trust laws, it quickly devolved into a scattered display of partisanship.
This week’s Nature podcast looks at how skin’s unusual response to stretching is finally explained, a coronavirus update and the latest in a huge effort to map DNA. 
The Economist updates Covid-19 rates spiking around the world, McDonald’s fast food profits plunge and other top international business and economic news.
The Republicans have reached a deal on coronavirus relief, but it could mean much less unemployment money for Americans. Can they convince Democrats? Major League Baseball is already postponing games due to COVID-19 infections. And do we need another lockdown to beat COVID-19?
Monocle’s Markus Hippi is joined by a line-up of guests from Switzerland, London and Tokyo for the weekend’s liveliest discussion.
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.
Boomers Daily 