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.”
Fueled by forkfuls of kelp and root vegetable salad, chefs brainstormed alongside current and prospective kelp growers about how to get more Connecticut sea vegetables into home and restaurant kitchens.
The keynote speaker at CTSG’s 30th Anniversary Research Forum used an anecdote about a Norwalk bridge project to show how the work of scientists provides the foundation environmental advocates need to persuade lawmakers to take actions that benefit Long Island Sound and its watershed.
Titled “American Fishermen Need a Little Kelp,” a new video published by The Huffington Post features UConn Prof. Charles Yarish, who has been supported by Connecticut Sea Grant over three decades on projects to foster seaweed farming in Long Island Sound.