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Tollef Olson may be on to the next big seafood item -- kelp. He, and his only employee, Bernie Suthe...

Staff photo by Doug Jones -- Tuesday, Jan. 23, 2007: Tollef Olson may be on to the next big seafood item -- kelp. He, and his only employee, Bernie Sutherland, harvest it, clean and cut it in Italian pasta cutting machines, cook it in a giant boiler, package and freeze it. A taste test reveals that it has an al dente texture with a very subtle flavor, and many more nutrients and fewer negatives than pasta. (Photo by Doug Jones/Portland Press Herald via Getty Images)
Staff photo by Doug Jones -- Tuesday, Jan. 23, 2007: Tollef Olson may be on to the next big seafood item -- kelp. He, and his only employee, Bernie Sutherland, harvest it, clean and cut it in Italian pasta cutting machines, cook it in a giant boiler, package and freeze it. A taste test reveals that it has an al dente texture with a very subtle flavor, and many more nutrients and fewer negatives than pasta. (Photo by Doug Jones/Portland Press Herald via Getty Images)
Tollef Olson may be on to the next big seafood item -- kelp. He, and his only employee, Bernie Suthe...
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Credit:
Portland Press Herald / Contributor
Editorial #:
484126269
Collection:
Portland Press Herald
Date created:
January 23, 2007
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Portland Press Herald
Object name:
20070123_kelpBiz05