Algae Competition Newsletter 7. August 11, 2011.
Fresh Algae Foods.
Growing along with the microfarm movement in France is the trend of using fresh harvested spirulina paste directly in foods like dips, drinks and pasta sauce. See a new video about how to make fresh dips for chip: How To Eat Fresh Spirulina Algae. This video shows how to prepare a savory Aquamole with guacamole spices and a sweet fresh fruit dip. The fresh harvested algae paste was produced by a local grower. Unlike dried algae powder or flakes, fresh harvest has virtually no taste or smell at all.
Newsletter 7 PDF. • Constant Contact Archive.

Algae Competition Newsletter 6. July 29, 2011.
Visit to Algae Microfarms in France, by Robert Henrikson.
An algae microfarm movement is underway and it is beginning in France. This past month, I visited some of these microfarms, meeting with the pioneers and algae entrepreneurs. In 2002, I visited one of the very first algae microfarms in the South of France, Philippe Calamand’s Spiruline La Capitelle. Over one decade, 100 growers have sprung up from Southern France to as far north as Normandy. In 2004 a spirulina algae school was established at the CFFPA Center in Hyeres, engaging more people to join this community.
Newsletter 6 PDF. • Constant Contact Archive.

Algae Competition Newsletter 5. June 22, 2011.
Freedom Foods: Superior New Foods, Low on the Food Chain, for People, Producers, and Our Planet.
Freedom foods grow low on the food chain and enhance health for our children, ourselves, growers and our ecosystems. Freedom foods grow with abundance methods, the first new agriculture in 60 years. Freedom Foods grown with resources that are free or surplus reduce the cost of food production and provide an alternative food supply that does not compete for resources with industrial agriculture. A distributed model of microfarms growing algae for food locally will enable all people access to the inputs to grow good food.
Newsletter 5 PDF. • Constant Contact Archive.

Algae Competition Newsletter 4. May 18, 2011.
Algae is an Evolutionary Advance in Sustainable Food Production.
Algae, the original life form on this planet, combined with new methods of cultivation, offers humanity the next productive food solution at this moment in history. Some envision huge centralized algae farms that will produce food and energy on a vast scale. With emerging technology, others envision a distributed model of smaller networked family and community algae microfarms, growing algae for valuable food and biomedicines for the nearby region.
Newsletter 4 PDF. • Constant Contact Archive.

New website for the 2011 International Algae Competition launched January 26, 2011 on the WordPress platform.

Algae Competition Launch
SAN FRANCISCO, CA – December 10, 2010. The First International Algae Competition was launched at the World Algae Congress held in San Francisco, CA, December 6-8, 2010. Open to everyone, anywhere in the world: algae enthusiasts, architects, builders, designers, scientists, entrepreneurs, growers, food developers, cooks, students and teams. Registration online at www.algaecompetition.com with all details and guidelines. Registration opens January 11 through September 11, 2011. Submission deadline is October 11, 2011. Finalists announced February 12, 2012. News Release PDF.