Key Facts

• Suzie Flores left her Manhattan job and moved to Connecticut to start farming sugar kelp.
• She farms sugar kelp off the coast near Stonington, Connecticut, one of the last commercial fishing ports in the state.
• Flores studied environmental science and connected with experts in seaweed farming to start her business.
• Her first kelp harvest was large, but she had no market, so she reached out directly to chefs.
• The kelp has a mild, briny flavor and is delicate compared to other types like Japanese kombu.
• Local chefs, such as David Standridge, value kelp for its fresh, ocean-like flavor and seasonal availability.
• The farm sells out every season and supplies high-end restaurants in New England.
• The goal is to encourage more Americans to eat seaweed for its sustainability and nutritional benefits.