Blog

Max Rintoul, Lauren Kiino, and Gary Fleener from Hog Island Oyster Company recently ventured into Tomales Bay to explore seaweed harvesting, an unintentional yet abundant growth on their oyster farms. Previously seen as a nuisance, the seaweed is now recognized for its potential environmental and culinary benefits. After working with the state to amend permits, they can legally harvest the seaweed, which they use in their restaurants. Fleener, the company’s science director, is particularly interested in the sustainability aspect, exploring its potential as a soil amendment and its role in carbon capture. Collaborating with researchers, they aim to study the broader implications of seaweed farming, which is gaining attention for its fast growth and potential climate benefits, though data is still limited. The team sees promise in seaweed as a low-impact resource, with potential applications ranging from food to reducing methane emissions from cattle. Fleener views this exploration as part of a sustainable future in food production.

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