FoodLab Tea Talk Tuesday
FoodLab at Stony Brook University
Join us for a Tea Talk with Sohl Lee—art historian at Stony Brook University, cook, and researcher of seaweed cultures across the globe. While sharing Citrus at Sea—a homemade lemon pie made with Korean kelp, graham cracker crust, lemon curd, and whipped cream–Lee will reflect on growing up in South Korea, the country with the world’s highest seaweed consumption per capita. From Korean birthday soup and postpartum care to coastal traditions in Jeju Island, Hawai‘i, Brittany, and Shinnecock/Long Island, the talk explores seaweed not only as food, but also as cultural heritage, ecological knowledge, and living indicator of environmental change. Lee will also discuss scientific collaborations using seaweed to monitor water quality and advance aquaculture, opening a conversation about oceans, care, and the intertwined futures of culture, ecology, and coastal life.
