Kelp Confidential: Secrets of Connecticut’s Culinary Seaweed Scene
Thursday, April 12, 2018 at 6 p.m.
The Maritime Aquarium, 10 N. Water St., Norwalk CT 06854
Crunchy, munchy, delicious, and nutritious, seaweed is having a comestible moment. You can find it
everywhere from high-end restaurants to the shelves of Trader Joe’s. Happily for the state, Connecticut’s
coastline is prime seaweed territory, and the industry is expanding. At the next UConn Science Salon,
we’ll hear from local chefs, growers, and scientists on how we grow it, cook it, and enjoy it.
Join us on April 12 at the Maritime Aquarium for a salty discussion.
Seaweed snacks, refreshments, and networking begin at 6 p.m.; panelist program starts at 6:30. Limited release seaweed beer will be offered in partnership with our 1881 Series: UConn Alumni Limited Release.
$15 admission includes one drink and appetizers. Register here.
Meet the panelists and moderator:
Anoushka Concepcion is an assistant extension educator in marine aquaculture with the Connecticut Sea Grant College Program and UConn Cooperative Extension. She applies knowledge gained from her experience as an algae culture technician and undergraduate and graduate education to working with the seafood-producing industry in Connecticut and beyond.
Chef Jeff Trombetta has been teaching at Norwalk Community College (NCC) since 1999. Prior to that he was the Executive Chef of Yale Dining Services. In 2014, UConn professor Charles Yarish suggested Trombetta teach culinary applications of Long Island Sound sugar kelp to NCC students. Trombetta and NCC have since become certified to process, package and distribute kelp. He is currently working with Norwalk’s Bloom Oyster Co. locally grown kelp and writing a book about it.
Jean Paul Vellotti is the general manager of Norwalk-based East Coast Kelp Farms, a partnership that includes Norm Bloom and Son, a traditional oystering operation where he worked as Director of Sales and Business Development. Now in their fourth growing season, East Coast Kelp Farms is one of the largest growers and processors of kelp in New England.
Charles Yarish, Ph.D., UConn professor of ecology and evolutionary biology, came to the University in 1976 after earning his doctorate from Rutgers University. Yarish studies the development of integrated multi-trophic aquaculture and nutrient bioextraction systems where seaweeds are a key extractive component in his internationally known seaweed research and development lab.
Moderator Barrett Christie, director of animal husbandry at The Maritime Aquarium in Norwalk, Connecticut, has a B.S. in marine biology from Texas A&M University. He has worked in public aquariums for 17 years, including Moody Gardens in Texas, the Dallas Aquarium at Fair Park, and OdySea Aquarium in Arizona. His areas of interest include fish parasites and quarantine, corals, octopus biology, and freshwater mussels.