The ocean: a vast, unexplored realm, home to more fish than ever came out of it, and nursery for the most famous seaweed, kelp. As the population grows, arable land becomes increasingly scarce, but aquaculture of the sea has the potential of feeding the multitudes for future generations.

However, “sea vegetables” – kelp in particular, according to National Geographic – currently lacks the taste and mouth-feel associated with favorable gastronomy.

“Kelp, I need somebody,” “Please kelp me I’m falling,” and ”Kelp is on the way” may soon become buzz phrases worldwide.

Seaweed, according to marine ecologist Muhammed Oyinlola of British Columbia, grows quickly without fertilizer, takes up carbon dioxide, and equalizes nitrogen and phosphorus, all of which ameliorate climate change. Another plus is the habitat it furnishes for marine life.

Aquaculture, including fish farms, has grown as demand for seafood – as a staple and not merely a novelty – expands. While mercury and other little-known toxins abound, are they in sufficient quantities to taint the finished product? While experts agree that “the solution to pollution is dilution” is bad science, we may have little choice in Earth’s future food sources.

According to the article, China currently leads the world in kelp production, having produced more than seven million metric tons (a metric ton is 2,204 pounds) in 2015. Kelp farms have been in operation for centuries in Japan and Korea.

Though high in minerals and fiber, it may take years to become an ingredient in the United Methodist cookbook!