> Imagine being a chef in 2015 and discovering that there are thousands of vegetable species you’ve never cooked with. It’s like discovering corn, arugula, tomatoes, and lettuce for the first time.
This struck me as particularly interesting. Corn, arugula, tomatoes and lettuce are all a product of selective breeding. To what extent has this been applied to "sea vegetables" and what might the possibilities look like?
This struck me as particularly interesting. Corn, arugula, tomatoes and lettuce are all a product of selective breeding. To what extent has this been applied to "sea vegetables" and what might the possibilities look like?