love foraging seaweed and eating it in a bunch of different things. large scale consumption of it is pretty difficult unless you're somewhere that conveniently has both a lot of good stuff locally and has a food culture that knows how to prepare it. cooking with eg kelp is not trivial. there are probably lots of interesting industrial and processed seaweed products that could be very good, especially the animal feed applications, but i think these kinds of articles overlook the very real problems associated with building cuisine from ingredients that aren't widely adopted.