On July 14th, Oregon State University released a report on the research of a new strain of seaweed, which is of red marine algae called dulse. This strand was actually created and patented from OSU's Hatfield Marine Science Center. According to Chris Langdon, one of the researchers at Hatfield Marine Science Center, the goal was to create a super-food for abalone, which are sea snails. The dulse (seaweed) is packed with protein and it tastes like bacon when cooked. They also claim that dulse has twice the nutritional value of kale. It also contains up to 16 percent protein in dry weight. "This stuff is pretty amazing," Langdon told OSU. "When you fry it, which I have done, it tastes like bacon, not seaweed. And it's a pretty strong bacon flavor.