When a US firm saw the seaweed was making their shellfish the ‘biggest and best’ scientists realised they’d hit upon a natural way to combat ocean acidification
Photographs by Greta Rybus
More on this story: A drop in the ocean: does experimental technology hold the key to saving the world’s seas?
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n a glimmering May morning, Tom Briggs pilots a 45ft aluminium barge through the waters of Casco Bay for one of the final days of the annual kelp harvest. Motoring past Clapboard Island, he points to a floating wooden platform where mussels have been seeded alongside ribbons of edible seaweed.
