US Chef Josh Haner picks up a rehydrated seaweed to prepare a dish based on seaweed condiments, surrounded by algae containers, in Ballstad, near Flakstad, in Lofoten Islands on March 3, 2024. Seaweeds, like truffle seaweed, Nori, grass kelp, knotted wrack among many others local species, are used in different sectors of the gastronomy and feeding industry to replace condiments, or vegetables in different flavours. (Photo by Olivier MORIN / AFP)