don t think about seeing six buoys floating on the water, what is this what we re doing is testing the feasibility of different seaweed species that can be scaled up in southern california underneath the surface, i have a frame and it has lines going across it. there are so many applications of seaweed, i focus on food. i like feeding people. that s exactly what he did, tory and renowned chef, jo jo ruiz prepared a meal of fresh local aqua culture cuisine, an endangered native shellfish now being grown here at the port that was great. and seaweed, direct from tory s farm? it s kind of like eating freze but salty. seaweed production has increased globally by 75% in the past seven decades and in the u.s. seaweed farming is the fastest growing aqua culture
and running, getting food on plates and to people? today, able to deliver a few thousand meals. we will have to exponentially grow. it s super cold. we need to understand that the nights go under 2, 3, 4, 5 celsius degrees. to provide food is important. but to provide hot food is more important. today we have been able to be rich in activating restaurants. restaurants that they are open in normal times. in this crisis are restaurants we are asking them, please, we need you to be calm and emergency kitchen. we need to start feeding people that sometimes in a very random way in the middle of a parking lot becomes kind of a refugee situation. this is what we are doing. we will be delivering tens of
just delicious . they always have, like, these relishes, these dippy type things, these, like, really interesting salads, and i m, like, not really a salad guy. the salads here are, uh they re happening. spicy, sour, salty, savory, just delicious. it s delicious. a plethora of textures and flavors. this is a culture that s thought a lot about their food, clearly like eating, like feeding people. they think a lot about those
soy sauce. this adobo is amazing. i mean it s really, really good. oh, man, thank you, thank you. ah, delicious. and where did you learn to cook adobo? i learned this from my mom. so, the answer, as always, to who makes the best adobo is mom makes the best adobo! that would be the safest answer. mom. filipinos like feeding people? yes, yes. what else do filipinos like? filipinos are hospitable. everybody knows how to sing. they don t necessarily have to be in tune, but they want to sing. they like to sing. we ve been listening to music from like a very young age. i m the drummer for the band, but i m not actually formally trained. up to this day, i don t even read notes, but i could memorize a song if you gave it to me like in a day, i could play that thing, yeah. well, that s pretty much the you have to! right? yeah. now, you guys have played abroad? no. no?
it will be slow going, and to talk about platforms for a minute, it s petrifying, it s horrifying that there is evidence that some young teege garm teenage girl is depressed and looking at suicide all the time, and anorexia. they are seeking the information that will destroy them. a value out of whack, we do have to get control over all that, and whether it takes law or just custom or bad press, all of that well, i think that bad press is is isn t sufficient. i think that algorithms, the immediate pact on the democracy on the radicalization of people, and what are the common values to more transparency, understanding what the algorithms are feeding people? part of free speech is that people own their speech. but the problem with disinformation and bots is very