Diane Bernard of Vancouver Islands, British Columbia, runs Outer Coast Seaweeds which has earned her the nickname The Seaweed Lady.
April to October is prime harvesting time, but lately, Bernard has been working with chefs to develop gourmet kelp dishes.
Bernard says seaweed is the most nutritional plant in the world, containing tons of vitamins, trace minerals, amino acids and no cholesterol or carbs.
Seaweed can also be prepared in a variety of ways ranging from eating it raw right out of the ocean, to sprinkling it in salads and soups or wrapping it around oysters or salmon.
One thing folks always ask Bernard is how can she stand the fishy smell, but she says only decomposing seaweed on the beach has that stench not fresh seaweed harvested from the ocean.
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