Lofoten Seaweed
FROM LOFOTEN. WEED LOVE.
Norway meets New Zealand
Sometimes two people, with common interests and ideas, meet in unusual places on this earth. And so the lives of the Norwegian Angelita Eriksen and the New Zealander Tamara Singer have crossed in Australia. Both completed their physiotherapy training there. Angelita was born in Napp, a small fishing village in Lofoten. It is thanks to her father, a fisherman, that salt water literally flows through her veins. At the other end of the world, Tamara also grew up surrounded by the sea. Thanks to her Japanese mother, who often prepared dishes with seaweed and algae for the family, sea superfood has always had a firm place in her diet.
Two women - a strong idea
After ten years of friendship, numerous travels and stopovers around the globe, the two power women had the idea to use the potential of the Seaweed, which had not yet been discovered in Lofoten, which grows wild around the archipelago. At that time, Angelita was longing for her home and Tamara was in love with a man from the Lofoten who Angelita had introduced to her. So the two women left their lives in the big city behind them and moved north to Napp in Norway.
The Seaweed Startup
In 2016 it was time to go: Tamara and Angelita founded their startup "Lofoten Seaweed". Of course not without having studied the matter in depth before: In Ireland, where the great potential of underwater superfood had long been recognised, they learned a lot about marine plants: from manual harvesting to gentle drying and careful processing. Back in Napp, the two developed their own products and recipes against the background of Angilta's maritime knowledge and the know-how about the Japanese algae cuisine of Tamara.
It has only just begun…
With their different algae products, Tamara and Angelita celebrate great success with customers and presentations. Gourmets and chefs, but also those who simply want a good and balanced food, are increasingly using Seaweed in their kitchens. No matter whether as a natural flavour enhancer or as the main act in a dish - Seaweed is (almost) always suitable. That's exactly what the two ladies have recognized and they're just bubbling over with ideas when developing new Seaweed products. So you can be curious...
