Seaweed may be thought of as a nuisance, but an
increasing number of fishermen, scientists and consumers are seeing it
as a solution, Lesley Stahl, 2018Apr 29
Many of us think of seaweed as a nuisance -- the slimy, sometimes
smelly stuff that clogs fishermen's nets, gets tangled in our ankles in
the ocean, and washes up unwanted on the beach. Even its name --
sea-weed -- implies something undesirable. And yet increasing
numbers of fishermen, scientists, and foodies in this country are
starting to look at seaweed very differently -- as a promising source of
food, jobs and help cleaning ocean waters. With rising global
populations and limited space to expand agriculture on land, they are
turning to the sea -- and its "weeds" -- as a new frontier.
It's
not often you get a ride to visit a farm on a boat. But we were
on-board with Bren Smith, the nation's leading advocate for a whole new
type of farming -- ocean farming. We joined him on a cold day in
December, the time of year he heads out to his version of fields to
plant his staple crop, a type of seaweed called sugar kelp. Bren Smith: Here it is. Lesley Stahl: This is the farm?I can't see anything. (LAUGH) Bren Smith: The whole idea is it's down under the water. So, see the white buoys? Lesley Stahl: Yes. Bren Smith: That's the edges of the farm. Lesley Stahl: And the black ones? Bren
Smith: Black buoys are holding up a horizontal rope below the surface.
So it's rows-- kinda rows of crops. So this is the seed.
He showed us what looked like a tube covered in fuzz. Lesley Stahl: Is that kelp? Bren
Smith: Yeah, these are the baby plants, they're about two millimeters.
And these are gonna-- gonna grow to 15, 18 feet by the spring. It's one
of the fastest growing plants on earth. And unlike all those
plants that grow in earth, seaweed doesn't need fertilizer, or
freshwater. It's what's called a zero-input crop. Bren Smith: So now we're just gonna unravel it. Just attach the string it grows on to rope and suspend it eight feet under water. Lesley Stahl: And that's it, huh? Bren Smith: That's it. In
five or six months, that fuzz will look like this. This was some of
his crop last year. Smith began leasing the right to farm this 20-acre
plot of water in 2012 from the state of Connecticut. His was the first
commercial seaweed farm in the state. Now there are nine, with a half
dozen more in the works. Bren Smith: We hope you know, in 10, 20
years, there are thousands of farmers doing this. We think it's the
future, the time to move out in the ocean and luckily we can do it the
right way. Smith spent most of his life working the oceans in what
he now considers the wrong way -- on industrial fishing boats, going
after lobster, tuna, and cod. Bren Smith: We were tearing up whole ecosystems with our trawls, fishing in illegal waters,and just really chasing fewer and fewer fish further and further out to sea. Lesley Stahl: And you didn't think about-- Bren Smith: No. Lesley Stahl: --the idea that you were depleting the population of fish? Bren Smith: The oceans just seemed boundless. Boundless, and bountiful.
Bren
Smith: The sense of meaning of helping feed my country -- you know,
fishermen-- there's some jobs, you know, coal-- coal workers, farmers, I
think steelworkers, and-- and fishermen where, you know, they're jobs
that are soul-filling. You know, they're jobs that we write, and sing
songs about. And I just, I wanted that life. And it's-- I still do. But
that life was increasingly in peril. Cod stocks crashed due to
overfishing, and after Smith reinvented himself cultivating oysters in
Long Island Sound, Hurricanes Irene and Sandy hit, destroying his crop
two years in a row. Dr. Charlie Yarish: Bren was really on the verge of bankruptcy. Searching
for a new career on the water, he sought advice from Charlie Yarish, a
professor of marine biology whose lab at the University of Connecticut
studies some of the thousands of different types of seaweeds. Dr. Charlie Yarish: But there's only 20 globally that are actually farmed. Lesley Stahl: They're not all edible? Dr. Charlie Yarish: No, they're not all edible. Some of 'em actually are quite toxic.
It was Yarish who suggested Smith consider sugar kelp, a
local seaweed that gets planted after hurricane season is over, has a
mild taste, and can also be used as animal feed and fertilizer. Lesley Stahl: Seaweed for you, was the lightbulb? Bren Smith: Yeah, yeah. Lesley Stahl: The eureka moment. Bren Smith: We can create jobs here. We-- we can protect and improve the environment. We don't have to make this choice-- Smith
now operates one of the largest seaweed hatcheries in the country, with
tanks full of developing kelp spores, and a processing room that comes
alive in spring when he and his team bring in the harvest and get it
ready for sale. Blanched in 170-degree water, kelp turns a vivid green
and can then be sold fresh or frozen, sometimes in the form of noodles.
Smith's customers include Google for their cafeteria, Yale University,
and several restaurants and wholesalers. He has sold out the last four
years.
How seaweed can save the environment
But at this
kelp farm across the country in the waters outside Seattle, producing
food is almost beside the point. This is a test farm, where Betsy
Peabody of the Puget Sound Restoration Fund and a team of scientists are
doing an experiment to see whether seaweed can help fight the growing
problem of ocean acidification -- caused mainly by increasing carbon
dioxide levels in the seas. Betsy Peabody: Roughly 25% of CO2 in the atmosphere is being absorbed into oceans. Lesley Stahl: And that is what we're getting from fossil fuels? Betsy
Peabody: From both carbon emissions, from deforestation, and I think
initially people thought, "Well, thank goodness the oceans are taking up
some of that carbon dioxide." But then, scientists started to document
that, in fact, when that carbon dioxide goes into the ocean, it causes
chemical changes. Changes like increasing the water's acidity, as
documented in the U.S. government's 2017 climate science special report.
The excess CO2 causes "a decrease of carbonate ions... Which many
marine species use to build their shells and skeletons." Worldwide,
"ocean surface waters have become 30% more acidic over the last 150
years." And in the Pacific Northwest, the problem is compounded by
currents that bring more carbon-rich waters to the surface. And that's
where seaweed comes in. Dr. Charlie Yarish: Kelp take up carbon
dioxide like any plant does, and it just so happens it lives in the
water. There are winners and losers in ocean acidification. Organisms
that produce carbonate shells like shellfish, they're a loser. They
can't handle the lower PH. They can't deposit as much calcium in their
shells. On the other hand, when seaweeds like kelp, they actually pick
up that carbon dioxide because now it's easier for them to do
photosynthesis.
Betsy Peabody:Imagine
trees on land, pulling CO2 out of the atmosphere. Well, seaweeds and
kelp are really good at pulling CO2 out of the water.
Lesley Stahl: So basically what you're doing is the equivalent of planting trees in the ocean? Betsy Peabody: Exactly. And then testing to see how much of a difference it makes. Betsy Peabody: We've got scientific mooring buoys anchored at both sides. Lesley Stahl: The yellow. Betsy Peabody: The yellow buoys. They're
measuring how water changes as it flows through the kelp field, and
seeing if baby shellfish grown with the kelp do better at building their
shells. Results won't be in for more than a year, and Bren Smith is
eager to see them. He's been growing shellfish on his kelp farm too --
but not, he admits, because of the science. He says, it's good
business. In November, he and his team loaded thousands of baby mussels
into netting that looked like massive sausages, then suspended them from
ropes that hang down below the kelp. He calls it 3D ocean farming. Lesley Stahl: Why 3D? Bren
Smith: We call it that because we're using the entire water column. And
if you can stack crops on top of each other it's just really efficient.
You don't use large, you know, plots of ocean. But you get so much
food. Lesley Stahl: So you've got your seaweed. Bren Smith: Yup. You've got the kelp here. And then we have the mussels. Underwater, each row looks something like this.
Source:https://www.cbsnews.com/news/seaweed-farming-and-its-surprising-benefits Bren Smith: Off those same lines we have scallops. And then below the whole system we have cages with oysters in them. He brought up one of those oyster cages from the bottom to show us. Lesley Stahl: What kind are these? Bren Smith: We call these Thimble Island salts. Bren Smith: Let's haul some mussels. And he hauled up a mussel line so we could see their progress too. Lesley Stahl: They're in bunches. Bren
Smith: These are about mid-size. So they'll double in size and we'll
harvest these just about the same time we harvest our kelp. So this is
gonna be a big harvest.
"The oceans are a blank slate. For my generation, this is a really exciting moment."
Lesley Stahl: So are you a fisherman, or are you a farmer? Bren
Smith: I'm a farmer now. Whether I like it or not (LAUGH) I'm an ocean
farmer. And I talk to fishermen about this. I say, "Listen. We have to
make this transition, that heartbreaking move from being a hunter to a
farmer. But what else are the pieces of what it is-- sorta to be a
fisherman? It's to own your own boat, succeed and fail on your own
terms, and have the pride of feeding our country. We get to keep those
things. He's so convinced, he's launched a non-profit called
Greenwave to encourage others to follow his lead. Husband and wife Jay
Douglass and Suzie Flores are among his seaweed-farming disciples. A
former marine who served in Afghanistan and Iraq, Douglass learned the
ropes, literally, on Smith's farm last spring, spent a year getting a
permit for his own plot of ocean in Connecticut, and built 36 anchors
from scratch. The day he and Flores went out to plant their first crop,
Smith was along for guidance. His non-profit provides free seed,
and guarantees to buy 80% of their harvest for the first two years. He
estimates that with a $10-thousand to $20-thousand investment and a
boat, new farmers can turn a small profit the first year, rising to well
over $100-thousand later on.
Lesley Stahl: Has anyone actually said, "You know, you guys are a little nuts"?
BOTH: Yeah. Jay
Douglass: People just-- ya know, kinda scratch their heads and say,
"What do-- what are you makin' all these anchors for?" And it's just,
like, "I'm startin' a kelp farm," you know. (LAUGH) Lesley Stahl: "What the hell is kelp?" Jay Douglass: Yeah, right. (LAUGHTER) Suzie Flores: "Why?" Jay Douglass: Yeah, "Why," yeah. (LAUGHTER)
Cooking seaweed
Which raises a question for this whole endeavor, will Americans in large numbers start eating seaweed? Barton Seaver: Just toss some in there, a little kelp. Chef and author Barton Seaver thinks so. He's written a whole cookbook of seaweed recipes. Lesley
Stahl: When I hear the word "Seaweed," the last thing in my head is, "I
wanna eat that." (LAUGH) You think they'll buy it out there? Barton Seaver: I do. (LAUGH) I think, you know, ten years ago, kale wasn't on the shelf. He says first off, the name "seaweed's" gotta go. He prefers "sea greens." Lesley Stahl: So, is this one of the dishes you created? Barton Seaver: This is an Italian dish that typically uses spinach. He suggests integrating seaweed -- pardon, sea greens -- into things we already know and like. Lesley Stahl: Are you nervous that I might not like it? Barton Seaver: In front of all of America? No! Not at all. Lesley Stahl: [laughs] Surprisingly it didn't taste fishy or seaweed-y. And he says kelp is rich in calcium, fiber, iron, and anti-oxidants. Lesley Stahl: It's really good. It is really good. Bren
Smith: I mean, this is what's exciting about this space. The oceans are
a blank slate. For my generation this is a really exciting moment-- I
can farm and grow food, but also I can soak up carbon and nitrogen while
creating jobs, while giving people the opportunity to create small
businesses. And while fulfilling his dream of living his life on the water. Bren
Smith: Yeah. I wanna die on my boat one day. That's sort of the goal.
And I think if I look over my life, my goal is just always, "How do I
keep working at sea?" Produced by Shari Finkelstein. Associate producer, Jaime Woods.
Source: Google map 匈牙利是一千萬人口有中有13個諾貝爾得獎人(只有一人是文科, 其餘理科) 的東方人國家:
Philipp E. A. von Lenard (1862-1947) 1905
Physics Robert Bárány (1876-1936) 1914 Medicine Richard A. Zsigmondy (1865-1929) 1925 Chemistry Albert von Szent-Györgyi (1893-1986) 1937
Medicine George de Hevesy (1885-1966) 1943 Chemistry Georg von Békésy (1899-1972) 1961 Medicine Eugene P. Wigner (1902-1995) 1963 Physics Dennis Gabor (1900-1979) 1971 Physics John C. Polanyi (1930-) 1986 Chemistry George A. Olah (1927-) 1994 Chemistry John C. Harsanyi (1920-2000) 1994 Economics Imre Kertész (1929-) 2002 Literature Avram Hershko (1937-) 2004
Chemistry
The UK's lowly position in the coffee rankings may be down to our
devotion to another hot beverage: tea. We drink more tea per person per
year (4.281 pounds) than all but two other nations, according to 2014
Euromonitor statistics. Turkey tops that particular table, with 6.961
pounds consumed annually per capita.
The world's 20 biggest tea drinkers
Turkey - 6.961 lbs per capita per year
Ireland - 4.831
United Kingdom - 4.281
Russia - 3.051
Morocco - 2.682
New Zealand - 2.629
Egypt - 2.231
Poland - 2.204
Japan - 2.133
Saudi Arabia - 1.983
South Africa - 1.789
Netherlands - 1.714
Australia - 1.649
Chile - 1.613
United Arab Emirates - 1.589
Germany - 1.524
Hong Kong - 1.428
Ukraine - 1.284
China - 1.248
Canada - 1.121
The above figures include tea in many forms: Earl Grey, masala chai,
green, mint and iced – so long as it's derived from the tea plant,
Camellia sinensis.
But include maté tea and a slew of new nations enter the equation,
including Paraguay, where they guzzle 26.9lbs of the stuff per person
per year, Uruguay (21.3lbs) and Argentina (13.3lbs).
The countries that drink the most coffee
It's International Coffee Day, a global celebration of flat whites and espresso martinis. But which country is most fond of the much-loved bean? We've mapped
the world according to coffee consumption per capita – and it's the
Finns that come out on top. They grind their way through an impressive
12kg per person per year, according to stats from the International
Coffee Organization (ICO).
Finland's neighbours are just as hungry for java. Norway, Iceland,
Denmark and Sweden also make the top 10 – it must be those long
winters.
The US comes 26th, while the UK turns up at number 45.
The world's 20 biggest coffee drinkers
Finland - 12kg per capita per year
Norway - 9.9
Iceland - 9
Denmark - 8.7
Netherlands - 8.4
Sweden - 8.2
Switzerland - 7.9
Belgium - 6.8
Luxembourg - 6.5
Canada - 6.2
Bosnia and Herzegovina - 6.1
Austria - 5.9
Italy - 5.8
Slovenia - 5.8
Brazil - 5.5
Germany - 5.5
Greece - 5.4
France - 5.1
Croatia - 4.9
Cyprus - 4.8
While the Scandis dominate the business end of the coffee-drinking
table, the ranking of coffee-producing nations is very different. You
can't grow coffee in northern Europe (obviously). Brazil is the world's biggest exporter of coffee, shipping a truly
remarkable 5.7bn pounds of grounds each year, according to ICO. In fact,
Brazil has been the world’s largest exporter of coffee for more than 150 years. It supplied around 80 per cent of the world’s coffee in the 1920s, but that figure has fallen to around a third.
Second is, perhaps surprisingly, Vietnam, with 3.6bn, followed by Colombia, Indonesia and Ethiopia.
The world's 10 biggest coffee exporters
Brazil - 5.7bn pounds
Vietnam - 3.6bn
Colombia - 1.8bn
Indonesia - 1.5bn
Ethiopia - 847m
Honduras - 767m
India - 767m
Uganda - 635m
Mexico - 516m
Guatemala - 450m
The most branches of Starbucks per capita
Love it or hate it, Starbucks has spread its caffeine-soaked
tentacles around all four corners of the globe. But which country has
the most branches per head of population? SilverDoor (a serviced apartment website) crunched the numbers, and Monaco came out on top, followed by the US, Canada, Aruba and The Bahamas.
Source: https://www.cbsnews.com/news/seaweed-farming-and-its-surprising-benefits 
