WNPR’s “Where We Live” show on June 10 focused on Connecticut’s kelp industry, with host Lucy Nalpathanchil interviewing CTSG Aquaculture Extension Specialist Anoushka Concepcion, a kelp farmer and a chef who uses it in menu items.
The Long Island Sound Seaweed Bioextraction Symposium will take place virtually on May 18 and 19, with Connecticut Sea Grant’s Anoushka Concepcion and Robert Pomeroy among the speakers.
Six research projects exploring various facets of Long Island Sound and the wider marine environment have been selected by CTSG for the 2022-2024 funding cycle. Four will focus on marine life amid changing environmental conditions. One will look at community behaviors in response to flood risks, while the sixth will focus on human relationships with the ocean.
A new United Nations-affiliated international coalition to advance the world’s seaweed industry will include Connecticut Sea Grant Aquaculture Extension Specialist Anoushka Concepcion as one of the 15 members of its Steering Committee.
Eight research projects that will examine various facets of the water chemistry and habitat quality of Long Island Sound and potentially yield more effective management decisions have been awarded more than $2.8 million in federal funding through the Long Island Sound Study Research Grant Program.
Connecticut aquaculture farmers offering direct sales of fresh shellfish and other products to consumers can now be found easily on a newly created aquaculture sales website.
The U.S. Small Business Administration is offering designated states and territories low-interest federal disaster loans for working capital to small businesses suffering substantial economic injury as a result of the Coronavirus.
Create a trade association to spearhead marketing. Develop solutions and strategies to extend the shelf life of seaweed. Recognize that seaweed isn’t like other seafood — it’s competing for space on the dinner plate with vegetables, Ideas like these were in abundance at the National Seaweed Symposium.
Connecticut-grown kelp is a little like an unopened packet of summer squash seeds left on a shelf after planting season has passed. While its potential to become a mainstay of restaurant and home-cooked meals has been promoted in recent years by growers, the media, and others, the reality hasn’t caught up. But a newly published guide could help change that.
A small group of restaurant professionals gathered in the Sheraton hotel kitchen on Dec. 13 for an introduction to kelp cuisine from Jeff Trombetta, professor of culinary arts at Norwalk Community College. He’s been chopping, sautéing and consuming kelp for the past four to five years, developing recipes for what he believes could become chefs’ “new go-to vegetable.”