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Farming the Sea: why eating kelp is good for you and good for the environment

Scientific American tells the story of Bren Smith, owner of Connecticut-based Thimble Island Oyster Company, director of the organization Greenwave, winner of the 2015 Fuller Challenge, and Ashoka Fellow, who started growing kelp and shellfish as a reaction to several crises he faced in his own life: overfishing, climate change, and rampant unemployment in the fishing industry. He was working on the Bering Sea when the cod stocks crashed, and he lost oyster crops to both ocean acidification and two hurricanes. Based in part on the research of Dr. Charles Yarish at the University of Connecticut, Smith’s 3-D ocean farming model uses the entire ocean column to grow as many different foods as possible in as small an area as possible.