Dr. Michael Graham’s land-based seaweed farm is in high demand

MLML's Dr. Michael Graham has been earning some well-deserved attention for his innovative land-based seaweed farm. Monterey Bay Seaweeds provides seaweed for many high-end restaurants in the area. Chefs and foodies alike are raving about the seaweed grown at the farm. An article by the "Grub Hunter," Mike Hale in the Monterey Bay Herald dives in to what makes this seaweed so special.

Excerpt:

“The original idea was to see how our family could maybe do some seaweed farming,” said Graham. “We ran into a few hurdles and eventually built a market that never existed — edible seaweed delivered live and raw, in seawater, not modified in any way, fresh out of the ocean.”
Chef Justin Cogley from Carmel’s Aubergine, arguably the finest restaurant on the Peninsula, has Graham on speed dial.
“We use ogo, dulse, sea lettuce … anything else he finds or grows,” Cogley said. “To work with Dr. G, who is the foremost authority on seaweed, has helped us have a consistent product.”

To read more, you can find the article here

Listen Up! Our grad students are doing some awesome outreach

Listen Up!

Brijonnay Madrigal is a student in the Vertebrate Ecology Lab who studies bioacoustics of Risso's Dolphins in the Monterey Bay.  To share her love and knowledge of the incredible sounds of marine mammals, Brijonnay has developed an outreach program in the Monterey Bay area. "Listen Up!" is an interactive program that teaches K-12 students about marine mammals, acoustics, sounds in the ocean, and conservation. The program has already reaches 10 elementary schools, 1 middle school, and 10 high schools in the area.