Seaweed Roundtable: Science and Food

Join the New Bedford Whaling Museum for a roundtable discussion with experts in modern seaweed applications - including sustainable aquaculture, renewable foodways, as a biofuel alternative, and a mode of carbon sequestration - moderated by Naomi Slipp, Chief Curator, New Bedford Whaling Museum.

This discussion is presented in conjunction with A Singularly Marine and Fabulous Produce: the Cultures of Seaweed exhibition, which opens to the public from June 15 - December 3, 2023, and is curated by Naomi Slipp, Douglas, and Cynthia Crocker Endowed Chair for the Chief Curator, and Maura Coughlin, Northeastern University. Much like the space of the shoreline itself, which is never a fixed point but always moving, shifting, and changing depending on the tide, seaweed is uniquely invigorated by its marine environment and always changing - both in form and appearance and in its cultural and social meanings and uses. Because of this, designers, artists, photographers, and artisans have turned to it for inspiration in painting, decorative arts, and design and as the material medium with which they have created souvenirs, mementos, and scrapbooks.

Loretta Roberson
Associate Scientist, Marine Biological Laboratory
My lab is focused on developing a tropical, red seaweed, Eucheuma isoform to produce biomass for biofuel conversion. We have assembled a highly-interdisciplinary team from 10 institutions to design and develop a farm system that will mechanize the seeding and harvesting process to reduce labor costs drastically and allow farms to be deployed in offshore areas for greatly expanded large-scale production.

Scott Lindell
Research Specialist, Woods Hole Oceanographic Institution
Scott Lindell is the lead scientist on an ARPA-E Macroalgae Research Inspiring Novel Energy Resources (MARINER) project at WHOI. This project addresses the critical challenge of meeting biofuel and food needs with farmed seaweed for the 10 billion people projected to inhabit the planet by 2050. Lindell and a team of seaweed biologists, geneticists, and entrepreneurs are developing a breeding program for sugar kelp, Saccharina latissima, one of the most commercially important species. The lab works in the technology, genomics, and policy realms to advance aquaculture's feasibility, economics, and acceptance.

Steve Kirk
Director, Massachusetts Coastal Program, The Nature Conservancy
Steve's responsibilities include developing, implementing, and monitoring state-wide and regional coastal conservation strategies. His current work is focused on advancing the policy and practice of nearshore habitat restoration and shellfish aquaculture through collaborative research efforts. He has supported the deployment of TNC's global aquaculture strategy and brings experience as a former oyster farm owner/operator on the ground. Before joining TNC, Steve worked on the water as a fisheries researcher and captain of tugboats and tall ships. He holds a Master's in Marine Affairs from the University of Rhode Island.

Thew Suskiewicz
Seaweed Supply and Innovation Manager, Atlantic Sea Farms
Atlantic Sea Farms is a Maine-based startup - and an Ocean Impact Pitchfest 2021 Finalist - creating crave-able, innovative products made from sustainably farmed sea greens while helping local lobster fishers diversify their businesses by embracing kelp farming as a seasonal alternative. Thew's studies and research have taken him from the giant kelp forests of California into the Arctic and throughout the North Atlantic. He is passionate about sustainable aquaculture and deeply believes in diversifying Maine's working waterfronts.

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Category: Arts | Visual Arts | Museum