CKR Marco Kelp Harvest
September 15, 2020
Curious about how we harvest kelp? Follow harvesters Amy and Jamie as they harvest Macro Kelp. CKR Co-founder Rae Hopkins shows you how we hang the kelp to dry and… Learn More
Canadian Kelp in TIME
September 6, 2020
We were recently featured in TIME Magazine. Check out the full article The Ocean Farmers Trying to Save the World With Seaweed where Canadian Kelp Resources co-founder Louis Druehl is… Learn More
Kelp, COVID-19 and other Stressors to Human Health
April 26, 2020
CKR considers kelp a health food, much like kale, but more. Kelp’s arsenal of essential micronutrients, dietary fibre, algal gels, exotic chemicals such as pigments, fucosterols and others is unique…. Learn More
Pacific Seaweeds: Awards and Features
October 1, 2017
Pacific Seaweeds was spotted at the Hopkins Marine Station Library in California. Thank you to Steven Litvin for the photo above. Pacific Seaweeds was awarded honorable mention in the 2016… Learn More
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
Louis Druehl honoured with diatom Genus name!
January 17, 2017
Louis Druehl, co-author of Pacific Seaweeds and author of Cedar Salmon and Weed, is honoured by having a genus of diatoms named after him: Druehlago cuneata (-ago from agere, to… 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