- Joshua James Parfitt
- Read Time: 10 mins
Despite its environmental benefits, using local seaweed for food can be a tough sell. Some think the Dutch have finally cracked the code. “Is seaweed a vegetable?” a wide-eyed child asks a tall man chopping kelp at a “Taste the Nature” market in the Zuiderpark city farm in The Hague. “Well, it has lots of vitamins and minerals,” the cook, Jethro van Luijk, replies.