A backgrounder for those of you who don’t live in Berkeley: Spirulina is a superfood. A superfood, for those who aren’t obsessed with nutritional fads, is a food that is off-the-charts rich in vitamins, minerals and other stuff that is obviously yet mysteriously Good For You. Despite their grandiose title, it is a great idea to eat these uncommon comestibles; however, spirulina in particular can be a bit of work to get your hands on. It’s traditionally grown in small ponds—historically in a lake system in Chad of all places—and it looks, to those without deep enthusiasm for biology, like pond scum. This is not a sexy or garden-variety foodstuff, but once harvested and dried it’s easily added to other foods or taken as a supplement… at a pretty high cost. But what if it wasn’t hard to harvest?
Tom Vered of Grow Spirulina has adapted (and sells) a method of home growing spirulina, and he’s upped his own ante with a new standalone design, ostensibly to be sold online soon. This 10-liter machine would combine the precise biochemical and mechanical needs of a growing zone with the user-friendliness of an at-home yogurt maker. Besides the thrill of owning a unique appliance, you’d get the added benefits of taking your spirulina fresh and getting way more oomph per scoop. The literature varies on the specific difference, but even as a superfood, spirulina loses a lot of nutritional value when dried.
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