a moment. Once relegated to sushi rolls, kelp and other “sea greens” are now appearing in an array of American foods and beverages, including pasta, chips, burgers, butter, bread, beer, salsa, tea, muffins, and even ice cream. Enthusiasts love seaweed for its subtle umami taste, plentiful vitamin and mineral content, and environmental benefits: As they grow underwater, kelp forests can suck up nitrogen and phosphorus pollution in the ocean and absorb
