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.
“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