Kelp

Well, I like the fish and chips innuendo.

I think you should seek kelp.

Do you get it? Seek kelp? K-E-L-P? That is a good one.

It was some fin special.

Get it? Some fin? The title of...

Come on! Not my diet, Dr.

Kelp.

How we feeling, Greenlight Bar? Y'all doing good? All right.

Welcome to Playlisted.

So, because it recognises, this is obviously recognising chefs, restaurateurs, food producers, drink producers, local heroes and leaders in the world of sustainability.

So, it's good to see that some of the Mountain Goat co-founder, Cam Hines, was part of the team for Sustainability Trailblazers with their Southern Sea Greens, Australia's first Kelp farm.

So, among other things.

So, that was good to see.

And you kind of definitely appreciate it in a different context, you know, to the tropics.

But, you know, Kelp is beautiful.

There's tons of life still there.

Octopus, for one.

Hello, and welcome to another episode on the New Books Network.

I'm one of your hosts, Dr. Miranda Melcher, and I'm very pleased today to be speaking with David Helvargh about his book titled Forest of the Sea: The Remarkable Life and Imperiled Future of Kelp, published by Island Books in 2026, of course, being an imprint of Princeton University Press.

This book takes us into the underwater world of kelp, which...

Well, there's a lot of different kinds of kelp.

My associate director was working on a film that's now out called Sequois of the Sea that just focuses on the impacts on one community in Northern California.

But I wanna take a larger global perspective, and so, uh, I wrote Forest of the Sea because, you know, here's an area larger than the Amazon.

It's one of the chapters called, uh, Kelp is the New Coral.

But unlike coral reefs, people don't know much or anything about the world's kelp forest or the risks they're facing.