TIME Magazineのインスタグラム(time) - 1月10日 06時45分

For all our brains and ambition, humans have never figured out much to do with salt water, which makes up 97% of all water on earth. Most of our efforts and resources have been focused on turning salt water into fresh water, although desalinization remains expensive. But in 2018, Chef Ángel León of Aponiente restaurant in Spain decided to take a closer look at the ocean floor to see what secrets it held. As he talked to his team, he realized that what he recalled as rice was actually Zostera marina, eelgrass that grows in coastline meadows around the world. Juan Martín, Aponiente’s resident biologist, knew the plant well. “I had been studying seagrasses for 15 years—but always from the standpoint of the ecosystem. It never occurred to me or anyone else studying it that it was edible.” That is, until León showed up one day at Aponiente with a printout of a 1973 article in Science documenting the diet of the Seri, hunters and gatherers of Sonora, Mexico, who have eaten eelgrass for generations. That began an ambitious plan for harvesting eelgrass from different coastal areas around Spain and transplanting it to the Bay of Cádiz. If all goes according to León's plan, they will harvest 12 acres of eelgrass in the summer of 2021. With more than 5,000 hectares of estuaries and abandoned salt beds strewn across the region, Cádiz could soon be home to one of the largest eelgrass meadows on the planet. Read more at the link in bio. In these photographs: Martín working in the seagrass fields planted near the restaurant, León in the marine plankton lab with its director Carlos Unamunzaga, and a close-up of the grains of sea rice. Photographs by @paoloverzone—@vu_photo for TIME

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