For the uninitiated, the first mouthful of the Hawaiian red algae known as limu kohu (Asparagopsis taxiformis) may be an unpleasant one: intensely iodine-rich and bitter, with all the marine intensity of an oyster but none of its sweetness. O‘ahu resident Malia Heimuli doesn’t have the ‘ono for it, the Hawaiian word for when something … Continue reading By cultivating seaweed, Indigenous communities restore connection to the ocean