What do mermaid bowls and unicorn lattes have in common? BBC 4’s Sheila Dillon takes listeners on a journey around the world of spirulina and edible microalgae. Featuring EnerGaia’s Saumil Shah describing spirulina farming techniques and the story of turning our local product in to a global export. With stories from culinary microalgae magicians producing cheesecakes, dogless hotdogs, and whatever a victorian sponge is, she raises an important question: is spirulina the future of food? Despite the host’s aversion to…