TIME Magazineのインスタグラム(time) - 1月10日 02時05分

Chef Ángel León isn’t interested in plucking from the sea its most celebrated creatures. He wants to go deeper to find something you didn’t know existed, writes @mdgoulding. Jellyfish, sea worms, sea “vegetables” foraged from the ocean floor all have found their way onto León's menu at Aponiente, his Michelin-Star restaurant in the Spanish port town of El Puerto de Santa María. León thinks about the sea the way a physicist or an astronomer thinks about the sky: as an infinitely discoverable space, where the right mix of curiosity and discipline can yield solutions to some of the most pressing problems of the 21st century. Now, León believes he’s discovered the centerpiece of his dream: fields of rice stretched out for miles of paddies, the feathery stalks — protruding from the sea itself. Scientists have long identified seagrasses as a vital ecosystem in the fight against climate change, but what few knew is that those blades of grass also contain clusters of small, edible grains with massive potential. Of all the dreams León has chased in this quiet corner of southern Spain, this is the one that could help rebuild his beloved region and, with any luck, even change the way we feed the world. Pictured is León in the sea rice plantation in El Puerto de Santa Maria on Dec. 15. Read more at the link in bio. Photograph by @paoloverzone—@vu_photo for TIME

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