Crunchy, munchy, delicious, and nutritious, seaweed is
having a comestible moment. You can find it everywhere from high-end
restaurants to the shelves of Trader Joe’s. Happily for the state,
Connecticut’s coastline is prime seaweed territory, and the industry is
expanding. At the next UConn Science Salon, we’ll hear from local chefs,
growers, and scientists on how we grow it, cook it, and enjoy it.
Join us on April 12 at the Maritime Aquarium for a salty
discussion. Seaweed snacks, refreshments, and networking begin at 6 p.m.;
panelist program starts at 6:30. $15 includes one drink and appetizers.
Norwalk Community College, Professor of Hospitality and Culinary Arts
JP Vellotti
General Manager, East Coast Kelp Farm
Charlie Yarish UConn, Professor, Ecology and Evolutionary Biology
$15 per person ticket price includes appetizers and a drink. Please RSVP by April 9, 2018. We look forward to seeing you there!
Online registration for this event is currently closed; walk-ins will be welcomed at the door. For additional information please contact Pam Chudzik viaemailor call the Office of Alumni Relations toll-free at(888) 822-5861.