NYT quotes Robidoux in article on sea vegetables
The New York Times quoted Jaclyn Robidoux, a marine Extension associate with Maine Sea Grant at the University of Maine, in the article “The climate-friendly vegetable you ought to eat.” Kelp is nutritionally dense and actively benefits ocean health by mitigating excess carbon dioxide and nitrogen, and can provide income to small fisheries threatened by climate change and overfishing, the article states. About 14,000 pounds of kelp was harvested from Maine farms in 2015, according to Robidoux. In 2018, the harvest was just over 53,000 pounds, and is expected to exceed 300,000 pounds this year. It’s a sensible addition for fishing families who already have the necessary gear and knowledge of the ocean, according to the article. “Growing the seaweed itself is really straightforward. I’ve run a kelp nursery in a seventh-grade classroom,” said Robidoux. Today Online published the NYT article.