The Kelp Vine

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

CKR in Edible Vancouver Salt Issue August 2020

August 15, 2020

Read all about it in the Cultivating Kelp feature in Edible Vancouver. Take a look at the benefits of eating kelp, kelp and climate change, and what companies like us,… 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

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