Oct 11, 2023·edited Oct 11, 2023Liked by Feminist Food Journal
I'm so glad I came across this magazine, and this piece in particular!
I live on the west coast of Ireland, along an estuary so seaweed is absolutely abundant, and yet it's still quite "fringe" over here to use it in cooking - it's so odd, one would think it would be much more the norm in daily life over here. I have to admit complicity in that respect - I went through a "phase" of cooking with seaweed but I definitely didn't commit for whatever reason, and haven't thought about it in cooking for ages before reading this. My mum used to make this hot drink thing with loads of seaweed in it, and sometimes, perhaps due to the particular bit of seaweed used or just mum's measurements inconsistency, lol I liked it and other times the consistency was like trying to drink phlegm.
Oh and we do use it as a mulch for the plants and flowers!
I loved how this piece was about so much: why we become vegetarian, what we allow ourselves despite that label, realising that meaning attached to certain foods, childhood connection or similar means not wanting to cut it out, or going back to it after cutting it out. So many important reflections, and all of them so naturally explored
I so enjoyed reading this article as it reflects my own struggle with making the best ethical and environmentally responsible choices for my diet. Elise has helped me to consider the bounty of leafy alternatives to the sentient beings in the sea.
I once prepared sea grass harvested off the coast of a Spring Island on the west coast of British Columbia, Canada. I maybe should have soaked it a bit longer as the saltiness required a lot of wine. But it was a really fun experience and is still talked about in the group of kayakers.
When I make this Panna Cotta, I will follow the recipe!
I never really got into the sea miss craze, but I remember the only suggested use I saw was smoothies. This recipe for panna cotta has me thinking about using sea moss to make vegan flan!
That was a great read!
I'm so glad I came across this magazine, and this piece in particular!
I live on the west coast of Ireland, along an estuary so seaweed is absolutely abundant, and yet it's still quite "fringe" over here to use it in cooking - it's so odd, one would think it would be much more the norm in daily life over here. I have to admit complicity in that respect - I went through a "phase" of cooking with seaweed but I definitely didn't commit for whatever reason, and haven't thought about it in cooking for ages before reading this. My mum used to make this hot drink thing with loads of seaweed in it, and sometimes, perhaps due to the particular bit of seaweed used or just mum's measurements inconsistency, lol I liked it and other times the consistency was like trying to drink phlegm.
Oh and we do use it as a mulch for the plants and flowers!
I loved how this piece was about so much: why we become vegetarian, what we allow ourselves despite that label, realising that meaning attached to certain foods, childhood connection or similar means not wanting to cut it out, or going back to it after cutting it out. So many important reflections, and all of them so naturally explored
I so enjoyed reading this article as it reflects my own struggle with making the best ethical and environmentally responsible choices for my diet. Elise has helped me to consider the bounty of leafy alternatives to the sentient beings in the sea.
I once prepared sea grass harvested off the coast of a Spring Island on the west coast of British Columbia, Canada. I maybe should have soaked it a bit longer as the saltiness required a lot of wine. But it was a really fun experience and is still talked about in the group of kayakers.
When I make this Panna Cotta, I will follow the recipe!
Loved this. Both insightful and educational. 💖
I never really got into the sea miss craze, but I remember the only suggested use I saw was smoothies. This recipe for panna cotta has me thinking about using sea moss to make vegan flan!