Part 7/11:
To close the loop between science and gastronomy, Chris collaborates with local chefs in Portugal to develop dishes featuring salicornia and other halophytes, exploring their flavor profiles and nutritional benefits. These efforts highlight how saline plants can diversify local cuisines and stimulate regional markets. Notably, the traditional Portuguese dish Salakonia, a salted vegetable dish, exemplifies this integration.
In Singapore, salicornia and halophytes are still niche ingredients. However, Chris envisions them becoming staples, cultivated on floating farms that could collaborate with coastal communities, providing fresh, sustainable ingredients while reducing the dependency on terrestrial agriculture.