Surfing on Seaweed is a private salon series about the ocean and climate change, aquaculture, nutritional value, medical properties, regenerative economy, marine data, packaging design and so much more with seaweed at the core of the conversation. Guests explored amazing compositions with seaweed during a five course menu created by René Zimmermann which included Tapioca Cracker with fermented mushroom caramel and cheese (Nori) and Crispy Seaweed with lemon cream (Kombu). The PONY EARTH Think Tank creates compilations of resources on seaweed called brainfood notes.