Contributors

Chef Boaz Tsairi is a specialist in Japanese cuisine and seaweed. Mr. Tsairi has been involved in studying and developing Japanese food products for over thirty years. He has been a consultant for the cultivation and processing of seaweed since 1989. He also leads culinary and cultural tours to Japan. (tsairiboaz@gmail.com).

Prof. Muki Spiegel, is a professor of marine biology at the Leon H. Charney School of Marine Sciences, University of Haifa, and a senior scientist at the Morris Kahn Marine Research Station on the eastern Mediterranean coast of Israel. His pioneering research explores the use of Integrated Multitrophic Aquaculture (IMTA) systems to produce sustainable, safe sources of high-quality, nutrient-dense foods, including finfish, molluscs, bivalves, algae, and salt-tolerant plants. Prof. Muki Spiegel is the chair of the COST Action “SeaWheat” ULVA TOMORROW’S “WHEAT OF THE SEA”, A MODEL FOR AN INNOVATIVE MARICULTURE. (shpigelm@gmail.com).

Dr. Rachel Einav is a marine biologist, an expert in seaweed, and the CEO of Blue Ecosystems, an environmental consultancy firm. Dr. Einav is the author of the book Seaweeds of the Eastern Mediterranean Coast, which has been published in Hebrew and English www.blue-ecosystems.com (ulvare@gmail.com).