Latest catch

Packed with umami-enhancing glutamates, seaweed amps up the flavour of everything it accompanies. It’s also fast-growing and highly sustainable, which is why it’s popping up as vegan caviar, seasonings, edible packaging and meat alternatives (such as kelp jerky). Canadian spirit makers like The Newfoundland Distillery Company and B.C.’s Sheringham Distillery are turning to seaweed to give their liquors a coastal note.

79%

of plastic products have ended up in landfills or waterways. A zero-waste platform from a coalition of companies (including Nestlé and PepsiCo) is launching a pilot project: home delivery of products in reusable containers. Once you’re done, the containers are picked up, sterilized and refilled. loopstore.com.

Whip it good

Aquafaba, Latin for bean water, is famous among vegans for its fluffy magic goodness. Technically, it’s the viscous liquid that comes in a can of beans or legumes like chickpeas (or from cooking them), and it can be used as an egg white substitute in vegan cuisine. Its main claim to fame is that it whips into a frothy foam that’s perfect for meringues, mousse, airy waffles and this velvety vegan mayonnaise.

To make: Whirl 3 tbsp aquafaba (from a can of chickpeas) with 1 tbsp lemon juice, 11⁄2 tsp Dijon mustard and a pinch of salt in a blender. With the blender running, gradually pour in 2⁄3 cup canola oil through the lid opening. Blend until thick, about 1 min. Transfer mayo to a sealed container and refrigerate for up to 1 week. Makes 3⁄4 cup.

For its distinctive gin, Distillerie du St. Laurent hand-harvests seaweed from the Lower St. Lawrence region. $50, distilleriedustlaurent.com.