Experimenting with Carbon-Infused Cooking Using Kelp as a Key Ingredient
Headline: Kelp Farming and Regeneration: A Multifaceted Solution for Climate Change and Indigenous Communities
In the realm of sustainable living, Tara Thomas, a proponent of Carbon-Light Eating, is making waves with her initiative Atmos. Her focus is on raising awareness and encouraging critical thinking about the sources of our food. One of her latest creations is the Kombu Split Pea Soup, served alongside other eco-friendly dishes such as Kombu-Miso Braised Leeks, Crispy Fingerlings, Lemon Aioli, and Tomato Seed Ketchup.
Kelp, a variety of seaweed, is a powerhouse in the fight against climate change. It can capture carbon up to 20 times more efficiently per hectare than terrestrial forests, making it a potent natural solution for reducing atmospheric CO2 levels and mitigating climate change. Moreover, it absorbs excess nutrients from coastal waters, helping to reduce nutrient pollution and improve water quality, which supports healthier marine habitats.
From an ecological perspective, kelp forests provide essential habitat and biodiversity benefits, supporting a wide variety of marine species and enhancing ecosystem resilience. This biodiversity boost can benefit coastal food webs and fisheries that Indigenous communities often rely on.
For Indigenous communities, kelp farming offers opportunities for economic development aligned with traditional ocean stewardship. Kelp can be harvested for food, textiles, bioplastics, and animal feed—creating diverse, sustainable industries for coastal Indigenous peoples that also help restore their marine environments. Regenerating kelp ecosystems aligns with many Indigenous values of environmental care and can reinforce sovereignty over marine resources.
In Cordova, Alaska, Dune Lankard, an Indigenous activist, is regenerating seaspace using a range of kelp varieties. His efforts have a domino effect on surrounding communities, supporting not only the environment but also the cultural customs of the dAXunhyuu people, who can rekindle once-dormant customs dependent on the use and knowledge of kelp.
The Kombu Split Pea Soup recipe includes various ingredients such as miso, kombu sticks, split peas, vegetables, and seasonings. The soup is allowed to cook for 45 minutes without stirring, then allowed to settle for 10 minutes before blending. Edible flowers, nasturtiums, and shiso leaves are added to the soup before serving.
The kombu miso broth, a key ingredient, is prepared by boiling two quarts of water, adding kombu sheets, salt, and whisking in miso paste. It can be stored in the fridge for up to 7 days, packed with kombu sheets in broth.
Lemon Aioli is prepared by whisking lemon juice, one pinch of lemon rind, and mayonnaise together. Tomato Seed Ketchup is prepared by smashing cherry tomatoes, removing the peel, whisking honey and vinegar into the seed mix.
Crispy Fingerlings are prepared by slicing potatoes in thin strips, soaking them in cold water for 30 minutes, draining and drying, then frying in oil until golden and tender.
The act of nourishment, as Tara Thomas believes, is the keystone solution to humanity's healing on Earth. By making mindful choices about what we eat and where it comes from, we can contribute to a healthier planet and support Indigenous communities in their efforts to regenerate and protect our oceans.
