Most people see clumps of seaweed on the beach and head the other way. Not Lindsay Green, a postdoctoral researcher at the University of Rhode Island, in the College of the Environment and Life Sciences. Green talks with Research Stories about all things seaweed, from her research on harmful algal blooms to using the marine plant as a spice in the kitchen. She’s also known in the lab for her cake recipe, which, of course, calls for seaweed.
RI NSF EPSCoR is supported in part by the U.S. National Science Foundation under EPSCoR Cooperative Agreements #OIA-2433276 and in part by the RI Commerce Corporation via the Science and Technology Advisory Committee [STAC]. Any opinions, findings, conclusions, or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views of the U.S. National Science Foundation, the RI Commerce Corporation, STAC, our partners or our collaborators.