January is all about clean living and what is cleaner than seaweed? This is a corner of the Scottish food and drink industry I have been eager to explore on Scran for a while so it seemed like a good time to do so.
First up I speak to Lawrie Stove of Scottish Seaweed Farming. Lawrie tells me all about how his career on the sea has brought him to this point.
He explains how they seed and grow the seaweed and the process behind turning them into a sellable product as well as explain the huge variety of dishes that seaweed can feature in.
I also speak to Keith Paterson of Shore Seaweed who produces some very tasty snacks.
Keith tells me about the process they go through to harvest the seaweed as well as what's entailed in deciding on new flavours.
Their snacks have been going from strength to strength but Keith says there's no space for complacency and the industry needs to keep innovating.
We hope you enjoy this episode and Happy New Year listeners!
We’d love to hear from you for the next season’s episodes.
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