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 green food, she provides an insightful discussion on the growing spirulina and microalgae food market, applications, and important considerations for the future of our planet and food system. Click here to check out the show.
