Josh Rogers, the founder of Seaweed Week, is on a mission to promote the consumption of kelp. The event, which began in 2019, has become an annual celebration in Maine, featuring workshops, tutorials, and special seaweed-infused dishes at local restaurants. Rogers aims to boost the seaweed industry by creating a stronger local market for these marine plants.
While Rogers himself is known for creating seaweed-infused drinks through his brand Cup of Sea, the focus of Seaweed Week initially centered on culinary applications. His teas blend Maine seaweeds with various flavors, offering a unique twist on traditional beverages. Rogers saw an opportunity to introduce more people to the benefits and versatility of seaweed, especially with the rise of seaweed farming in Maine.
Despite seaweed’s savory profile, which may seem more suited to food, Maine’s beverage producers have embraced the concept. From seaweed stouts to kombuchas and meads, the state’s drink scene has seen a surge in seaweed-infused offerings. The combination of umami and salt in seaweed complements various flavors, as demonstrated by the success of products like seaweed beers, meads, and even seaweed-smoked whiskey.
Seaweed Week has become a platform for showcasing the creativity and innovation of Maine’s drink producers. The event features a wide range of seaweed beverages, from seasonal releases to year-round staples. Maine has emerged as a hub for seaweed drinks, with breweries, distilleries, and kombucha makers all contributing to the growing trend.
Looking ahead, Seaweed Week is set to return in 2025, promising more exciting offerings and activities for seaweed enthusiasts. Rogers envisions expanding the reach of Seaweed Week to further raise awareness about the potential of seaweed as a sustainable and nutritious ingredient. With the support of local businesses and consumers, the seaweed economy in Maine is poised for continued growth and success.
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