Researchers unveil a new strain of an edible, eco-friendly algae that combines the very best of two very different food groups.
image via (cc) flickr user sansumbrella
Sometimes it seems as if we’ve all gone a little bacon-crazy these days. From bacon-flavored alcohol to bacon-inspired art, our lust for crispy, cured pork knows no bounds. But for those who—whether for religious, health, or moral reasons—abstain from eating the stuff, researchers from Oregon State University have just the thing: Seaweed.