On travels abroad, Chef Frank met Ireland's leading authority on seaweed, and there he was inspired to make sea vegetables a valuable part of his diet. From everyday seasoning salts to adding various seaweeds to stocks and broths, Frank sees great value in adding both cultivated and wild-foraged sea vegetables to one's diet. 

He will demonstrate cooking with Maine sea vegetables in the Country Kitchen Demonstration Area from 1-2 pm on Sunday.