Startup

Fresh dulse seaweed could be the new kale and a carbon mitagtor as well. Fried, it tastes like bacon.

We Need Seaweed

Eating Oregon’s dulse can save the world True, you might not be interested in eating a clump of seaweed. When you’re hankering for a hefty meal, a red alga poking about in the tide might not be what you had in mind. It’s often called a weed, after all, and who wants to eat weeds? But there are particular strains of seaweed called dulse that you might want to consider. Patented in the labs of Oregon State University, under the guidance of professor Chris Langdon, who has specialized in aquaculture for decades, and promoted by Chuck Toombs, an entrepreneur who is part of OSU’s School of Business, dulse is something you should really get excited about. You’re not excited yet. It’s seaweed. But why can’t dulse be the new kale? It’s high in protein, provides natural iodine, has twice the potassium as a banana, has all the amino acids a…