Nowadays, we often hear people talk about being green, that is, living sustainably. But how about being blue? Recently, the term blue foods––a diverse range of edible aquatic animals, plants, and microorganisms––has been gaining traction.
Some scientific discoveries happen by accident—think penicillin. In 1928 biologist Alexander Fleming returned to his lab from holiday to find mold growing in a petri dish containing a bacterium responsible for many common infections.