Every year, 20 million tonnes of sargassum seaweed washes up on the shores of the Caribbean, coating beaches, disrupting tourism, and releasing gases into the atmosphere. While Mexico receives the lion’s share of this toxic flotsam, countries from Brazil to Puerto Rico and even Turkey are reckoning with annual sargassum seaweed blooms.
Efficacy will always be the top requirement of beauty products, but there is a growing call among conscious consumers for a traceable, accountable chain of sourcing.
Vancouver Island-based marine biologist Amanda Swinimer spends her days harvesting some of the healthiest food on Earth.
A recipe from Lure: Sustainable Seafood Recipes from the West Coast.