I will donate to Native American Rights Fund, which protects tribal natural resources and environmental rights and promotes Native American Human Rights.
COMPLETED
ONE-TIME ACTION
Coastal, Ocean, and Engineered Sinks
Research the Wonders of Macroalgae / Seaweed
Macroalgae Protection and Restoration
Each day, I will spend at least 10 minutes learning more about protecting and restoring macroalgae/seaweed.
COMPLETED 9
DAILY ACTIONS
Coastal, Ocean, and Engineered Sinks
Cook With Seaweed
Seaweed Farming
I will use seaweed in a new recipe.
COMPLETED
ONE-TIME ACTION
Participant Feed
REFLECTION
QUESTION
Food, Agriculture, and Land Use
Indigenous speaker and activist Winona LaDuke says that, "most indigenous ceremonies, if you look to their essence, are about the restoration of balance — they are a reaffirmation of our relationship to creation. That is our intent: to restore, and then to retain balance and honor our part in creation." Why is balance important to sustainability?
Sustainability is the natural order of life. We live in the web of it, some people are not aware of this. Sustainability when balance provides for everyone in all due time. Reciprocity and sustainability go hand in hand, by providing for healthy ecosystems and human well-being.
Seaganism, seaweed, and celery juice, have been touted as the newest food trends alongside a move to a ‘simpler’ life of home cooking and less materialism.
That’s according to an annual trends report put together by upmarket retailer Waitrose, which commissioned a survey of 2,000 people, not just Waitrose customers, by research company OnePoll.
‘Ingredients from the sea’ was a common theme for the year, including interest in a wide range of seaweeds, including kelp, algae, samphire, nori and aonori.
‘Seaganism’ (a vegan diet that includes sustainable seafood) also ranked in the top 10 list of trends on the up, alongside tahini, a paste made from hulled sesame seeds and used in houmous, and more unusual grains, including amaranth, quinoa, chickpeas and bulgar wheat.
Seacuterie was spotted as a new trend on menus, as a ‘reimagining of charcuturie’, using techniques such as pickling, fermenting, smoking and ageing, which began in Australia and is beginning to be used in London restaurants.
Seaweed is a nutritious, versatile, & pervasive organism. It is a type of macroalgae hat can be used to make products we use every day – including fertilizers, animal feed, & cosmetics. It has even been described as a s”superfood”. In addition to being good for you, it’s also good for the environment and the economy.
Creates habitat
Captures & store carbon from the atm,
Support working waterfronts
B/c seaweed grows in the winter, fishermen can harvest it during their slow season to diversify their income (seaweed aquaculture) yr-round income
