Eat Magazine
Ocean front dining doesn’t get more authentic than this, thanks to Nature’s Chef and his knowledge of wild, edible food. By Holly Brooke – 05/22/14
CBC News
Beyond sushi: ‘Nature’s Chef’ shares tips, recipes for cooking with seaweed |Chef Tom Kral likens the taste of bull kelp to green pepper, and says it makes a great addition to salsas. – 06/12/2022