Seaweed has more fiber than brown rice, more calcium than whole milk, and more iron than spinach. It can also be used to make animal feed, biofuel, fertilizer, textiles and paper, all while cleaning the water in which it grows. UConn professor Charlie Yarish is one of the world's leading seaweed specialists and tells the story of how it can revolutionize our dinner plate and economy. The dark red seaweed in the lab containers is called Gracilaria. The seaweed harvested on the boat is called sugar kelp.