Kelp’s gift to Gastronomy.
March 16, 2017
Umami, the 5th basic food taste! Umami, which joins the basic tastes of salty, sour, sweet, and bitter, was first suggested as a unique taste by the Japanese chemist Kiksunae… Learn More
BC BookLook Review: Forget kale, go kelp
November 10, 2016
A recent review from BC BookLook showcases not only Cedar, Salmon and Weed, but a look into the many projects Louis Druehl is involved in. And of course, some kelp… Learn More