Algae Quotes

“I rose from marsh mud
algae, equisetum, willows,
sweet green, noisy
birds and frogs.”
― Lorine Niedecker

“If certain bacteria, fungi, or algae inch across something made of copper, they absorb copper atoms, which disrupt their metabolism (human cells are unaffected). The microbes choke and die after a few hours.”
― Sam Kean, The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements

“He saw the kind of beauty yellow flowers have growing over a carpet of dead leaves. The beauty of cracks forming a mosaic in a dry riverbed, of emerald-green algae at the base of a seawall, of a broken shard from a blue bottle. The beauty of a window smudged with tiny prints. The beauty of wild weeds.”
― Michelle Cuevas, Beyond the Laughing Sky

“Sandy beaches still rim the lakes, but if Lake Michigan, for example, were drained it would now be possible to walk almost the entire 100 miles between Wisconsin and Michigan on a bed of trillions upon trillions of filter-feeding quagga mussels.”
― Dan Egan, The Death and Life of the Great Lakes

“Give Me Some Iron and I'll Give You an Ice Age”
― Larry Vardiman, Green Bayous: A Maurice Bordeau Murder Mystery

“In this city of concave algae ponds,
my mother begins to plant bonsais, nettle and leaf: silk against the skin.”
― Sneha Subramanian Kanta

“This is salmon takikomi gohan. You slice the salted salmon into fillet strips and grill just its skin first to give it a savory scent. Then you cut it into cubes and cook them along with the rice.
By placing some Japanese wild parsley on it before eating it, the fishy scent will disappear, making it even more better to eat."
"Hmm. I like how they grilled the skin first to give it the savory scent. And cooking the bones with the rice really brings out the flavor."
"This takikomi gohan lets you taste every essence of the salmon."
"The next one is a classic maze gohan, hijiki rice. A good hijiki is one that's thick and long, with a slight firmness to it. You cook that hijiki along with carrots, shiitake mushrooms, lotus roots and thin fried tofu into a sweet and salty taste and then mix them into the cooked rice."
"Ha ha ha. This is definitely a very Japanese flavor!"
"It's rustic, but it has a rich, fertile flavor that moves my heart.”
― Tetsu Kariya, The Joy of Rice

“The first one is red bean rice ball. Red beans and sticky rice were often steamed together to create red bean rice on celebratory occasions. It was considered to be a feast in the olden days.
Many areas in Japan still carry on the tradition of making red bean rice whenever there is something to celebrate. In that sense, I think you can say red bean rice is deeply rooted in the Japanese soul."
"That's right. I made red bean rice along with other foods when the framework of my house was completed."
"It feels very festive for some reason."
"I like the salt and sesame seasoning on it."
"The next is a hijiki rice ball. You cook the rice together with the hijiki, thin fried tofu and carrots...
...flavor it with soy sauce and make a rice ball with it.
The hijiki rice is the typical Japanese commoners' food that mixes riches from the sea and the soil together. A rice ball made of hijiki rice is one of the original Japanese foods with a long continuing history."
"Aaah. This brings back memories."
"It makes us realize that we're Japanese. It's a flavor we must not lose."
"The last rice ball of the past is dried seaweed. Dried seaweed is one of the most familiar seaweeds to the Japanese, apart from konbu, wakame and hijiki.
And the way to fully enjoy the taste of the dried seaweed...
... is to make seaweed tsukudani and use that as the filling for the rice ball.
For the tsukudani, you simmer top-quality dried seaweed in sake and soy sauce. Once you learn its taste, you will never be satisfied with eating the dried seaweed tsukudani that's commercially available."
"It tastes nothing like that one we can buy at the market."
"It's refreshing, yet has a very strong scent of seaweed."
"It's interesting to see the difference in flavor of the tsukudani filling and the seaweed wrapping the rice ball."
"Red bean rice, hijiki rice and dried seaweed tsukudani rice balls...
These are flavors that will never fade away as long as the Japanese are around.”
― Tetsu Kariya, The Joy of Rice

“There are many corals that are not algae-assisted, but all reef-growing corals are. They need the extra energy generated by the algae's oxygen and sugars to grow fast enough to combat all the forces that work toward reef destruction.”
― Iain McCalman, The Reef: A Passionate History: The Great Barrier Reef from Captain Cook to Climate Change

“When corals are exposed to temperatures two or three degrees hotter than their evolved maximum of eighty-eight degrees Fahrenheit, along with increased levels of sunlight, it's lethal. The powerhouse algae that live in the corals' tissues, providing their color and food through photosynthesis, begin to pump out oxygen at levels toxic to their polyp hosts. The corals must expel their symbiotic life supports or die. Row upon row of stark white skeletons are the result.

These damaged corals are capable of regeneration if water temperatures return to noral and water quality remains good, but the frequency and intensity of bleaching outbreaks is now such that the percentage of reef loss from coral deaths will increase dramatically.”
― Iain McCalman, The Reef: A Passionate History: The Great Barrier Reef from Captain Cook to Climate Change