Jo holds a number of the golden kelp gathered through the regional coastline that morning. Photos: Michelle Rowe.
ItРІР‚в„ўs hard to assume a far better workplace compared to one Jo Lane heads to every week. The superior waters of Mystery Bay and Glasshouse Rocks in the NSW Southern Coast form the setting on her early morning ritual of collecting the kelp that is golden has washed ashore immediately.
Marine scientist Jo along with her spouse Warren Atkins personal Sea Health items, a scale that is small family-run procedure in Tilba Tilba, 3.5 hours south of Canberra, this is the epitome of sustainability.
The pair (often helped by their children Riley and Layla, and family dog Larry) pack it into a home-made motorised trolley and head back to their equally idyllic property, whose rolling pastures appear to seamlessly dissolve into dramatic Mount Gulaga in the distance after hand-harvesting the discarded seaweed.
Jo Lane and Warren Atkins harvest kelp from the NSW Southern Coast. Picture: Honey Atkinson.
right right right right Here, the seaweed is washed in hill springtime water and draped on custom-built wire and wood racks to dry into the sunlight, before being milled into a variety of seasonings.
РІР‚СљKelp is filled with nutritional supplements. ItРІР‚в„ўs high in iodine so that itвЂ™s great for the thyroid, which controls the circulatory and systems that are digestive. ItРІР‚в„ўs like a normal multivitamin,РІР‚Сњ claims Jo, whoever selection of kelp-based seasonings includes Furikake (a Japanese rice seasoning with chilli and sesame seeds), Australian indigenous little little finger lime and a variation that is smoked for seven hours with Australian gum that is red. There are golden kelp granules and powder.
Jo states kelp is ideal sprinkled on eggs on toast, with avocado and tomato, blended in with homemade muesli bars and bliss balls, or baked into bread or pasta. Read More