[Add WHM tags before publishing] Isabella Kauakea Aiona Abbott’s education in seaweed began early. Through her childhood, she and her siblings combed the shores of Honolulu and Lahaina for edible varieties; Abbott’s Native Hawaiian mother could recognize and name nearly every one of the five dozen or so varieties of limu at their fingertips. At home, they pounded and added salt to seaweeds like the fuzzy, coppery limu kohu (Asparagopsis taxiformis) and the soft, tangled limu wawae’iole (Codium edule). They dipped the branchy, centipede-like limu huluhuluwaena (Grateloupia filicina) in tempura…
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