Exploring the Future of Protein: Spirulina & Seaweed

Algae Could Help Feed The World…Taste The Change!

WHEN: Sunday, March 23rd | 5:30pm

WHERE: Pepe’s Bistro | 3227 S 13th St, Lincoln, NE 68502 | get directions

Spirulina, a blue-green microalgae, is one of the highest quality, most easily digestible sources of complete protein known to man; ounce for ounce, it provides ~65% vs. ~25% for beef. Its efficiency is unmatched; a farmer can produce 1kg of spirulina in a week vs. six months for 1kg of beef. And NASA has given it a thumb’s up! Seaweed, a macroalgae, is also a nutrient powerhouse with a radically shortened production timeframe.

But, the question remains: HOW DOES ALGAE TASTE? Join us at Pepe’s Bistro to watch a short documentary (Dutch Weed Burger (trailer above)) featuring various NYC chefs and their takes on seaweed burgers and more, then taste test a few special items for yourself. This is a FREE event; seating is limited.

Some interesting reading:

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