Oregon culinary event aims to catalyze interest in seaweeds

Farmed seaweeds, including wakame, kombu, sea lettuce and dulse, are set to take centre stage at a new series of Oregon seafood events.

Called Winter Waters, the dining series takes place across the state in February, partnering with chefs and tastemakers to celebrate regenerative seafood. As well as the seaweeds, other local seafood featured in this series include PNW-grown oysters, uni from Oregon purple sea urchin, and Dungeness crab...

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