Episode Summary In this episode of Aquademia, hosts Justin Grant and Maddie Cassidy explore how aquaculture, entrepreneurship, and education intersect through the SeaMade Kelp Bar project at the University of New England. Guests Jaden Schoppee, student CEO of SeaMade, and Cameron Wake, Director of the Center for North Atlantic Studies, share how a kelp-based nutrition bar evolved into a fully student-led business and hands-on learning experience. The conversation dives into how students are actively involved in every stage of the process—from harvesting kelp off the coast of Maine to managing production, branding, and regulatory challenges. It’s a real-world example of experiential learning in action, where students are solving complex business, sustainability, and food system challenges while building career-ready skills. Featured Guests Jaden Schoppee — Student Project Manager & CEO, SeaMade Kelp Bar, University of New England Dr. Cameron Wake — Director, Center for North Atlantic Studies, University of New England Hosts: Justin Grant & Maddie Cassidy Key Topics Covered The origin story of SeaMade Kelp Bars How kelp is harvested and turned into a nutrition bar Student-led business structure and interdisciplinary collaboration Challenges in food labeling, nutrition testing, and ingredient sourcing University support vs. entrepreneurial flexibility Real-world problem solving in experiential education Sustainability and the future of kelp in food systems Maine aquaculture and its connection to the lobster industry Key Takeaways SeaMade Kelp Bars are both a product and a living classroom, integrating aquaculture, nutrition, marketing, and business education. Students are not just observing—they are actively running production, solving operational challenges, and making strategic business decisions. Small changes in ingredients or suppliers can significantly impact nutrition labeling, cost, and compliance. Kelp offers a highly sustainable, nutrient-rich ingredient with strong potential for future food systems. Real-world uncertainty (weather, infrastructure, regulations) is a constant part of aquaculture and food production. Links & Resources Mentioned University of New England: SeaMade Kelp Bar Project: Information Seaweed Saturday Event — Gulf of Maine Research Institute (GMRI): https://gmri.org SeaMade Kelp Bar Instagram: @SeaMadeKelpBar Global Seafood Alliance: Check out our website!: https://www.globalseafood.org/podcast Follow us on social media: Facebook | LinkedIn | Instagram Share your sustainability tips with us [email protected]! If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related