Seaweed is one of the world's most nutritious and even sustainable crops, with its negative carbon footprint. It has the potential to transform the entire food landscape, but can we figure out how to make it palatable enough for the masses?
Dana Goodyear is a staff writer at the New Yorker. Her recent article, "A New Leaf," talks about influencers trying to shape the market for seaweed.
Music: "Lentil" by Sia