Chefs working with the Food Innovation Center at Oregon State University have been experimenting with a patented, fast-growing new form of a seaweed called dulse, which has for centuries been harvested in the wild and used in northern European cuisine.
Researchers say their dulse, when fried, tastes like bacon. Vegans everywhere are rejoicing. Michael Morrisey, the center’s director, joins Here & Now host Jeremy Hobson to talk about the results.
Image: Dulse, a type of seaweed, has for centuries been harvested in the wild and used in northern European cuisine. (Akuppa/Flickr)
