The Kelp Vine

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

Recipes from the Kelp Kitchen: Fall 2016

November 15, 2016

Fall in the Pacific NorthWest means the return to foggy mornings, and rain drizzled days. Autumn sunsets let us bask and savor those last few sun rays as the days… Learn More