NHSeaGrant: tasting
NHSeaGrant: gabby holds seaweed
NHSeaGrant: parsley string with seaweed
NHSeaGrant: seaweed dashi on scallops
NHSeaGrant: prepping the smoothie
NHSeaGrant: oysters by Evan
NHSeaGrant: grilled cheese with seaweed
NHSeaGrant: Chef Evan's final touch
NHSeaGrant: Pollock, tuna and pureed sea lettuce
NHSeaGrant: Dulse smoothie
NHSeaGrant: seaweed samples
NHSeaGrant: prepping sea lettuce
NHSeaGrant: kelp cells
NHSeaGrant: dried Irish moss
NHSeaGrant: kelp chips
NHSeaGrant: Irish moss pudding
NHSeaGrant: tasting the pudding
NHSeaGrant: fermented kelp swag
NHSeaGrant: more seaweed colors
NHSeaGrant: seaweed identification
NHSeaGrant: group discussion
NHSeaGrant: michael helps identify seaweed
NHSeaGrant: gabby talks kelp
NHSeaGrant: evan finds dulse
NHSeaGrant: wading in deeper
NHSeaGrant: seaweed colors
NHSeaGrant: covered rocks
NHSeaGrant: baby sugar kelp
NHSeaGrant: lots of kelp
NHSeaGrant: about to try gracilaria