Is kelp the new kale? To find out more about the superfood sea vegetable, I hit the road and headed to Maine to interview Atlantic Sea Farms CEO Briana Warner. Atlantic Sea Farms partners with the state’s fisherman to cultivate kelp, and then processes it into things like smoothie cubes and seaweed salad to distribute to restaurants, markets and home kitchens.

No conversation about Providence’s culinary scene would be complete without mentioning chef James Mark, the owner of two of Providence’s buzziest restaurants, North and Big King. In this candid interview, Mark shares how he got his start working in restaurants as a teenager in New Jersey; talks about what motivated him to open North; discusses why the industry is built on exploitation; explains why he’s ambivalent about the James Beard Awards; and more.

Kate Masury, of Rhode Island-based nonprofit Eating with the Ecosystem, explains how seafood lovers can eat well while also supporting New England's marine ecosystems; talks about her new cookbook; shares how her love of lobster led her to her career; and shares the results of the organization's new research report.