This is the first in a series on careers in science, technology, engineering and mathematics made possible with generous support from Alcoa Foundation.
Meet dulse, a seaweed with a secret.
This translucent red alga grows along northern, rocky coastlines of the Atlantic and Pacific oceans. And its colorful, leathery fronds hide a remarkable flavor. When tossed with oil and fried in a pan, they taste like bacon.
“I think it is a food of the future,” says Chris Langdon. This marine scientist has been studying dulse for more than a decade at Oregon State University in Portland. During that time, he has found new ways to grow it faster. The alga not only grows cheaply and easily, he notes, but also is rich in protein. Those qualities haven’t been lost on creative chefs who are searching for new ways to incorporate this unlikely treat into their recipes.
