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“In the lowest pools the Laminarias begin to appear, called variously the oarweeds, devil’s aprons, sea tangles, and kelps. The Laminarias belong to the brown algae, which flourish in the dimness of deep waters and polar seas. The horsetail kelp lives below the tidal zone with others of the group, but in deep pools also comes over the threshold, just above the line of the lowest tides. [...] To look into such a pool is to behold a dark forest, it’s foliage like the leaves of palm trees, the heavy stalks of the kelps also curiously like the trunks of palms. [...] One of these laminarian holdfasts is something like the roots of a forest tree, branching out, dividing, subdividing, in its very complexity a measure of the great seas that roar over this plant.”
― Rachel Carson, The Edge of the Sea

“There I saw again, but not yet pressed and dried like the Nautilus's specimens, some peacock's tails spread open like fans to stir up a cooling breeze, scarlet rosetangle, sea tangle stretching out their young and edible shoots, twisting strings of kelp from the genus Nereocystis that bloomed to a height of fifteen meters [...] Near one o'clock, Captain Nemo gave the signal to halt. Speaking for myself, I was glad to oblige, and we stretched out beneath an arbour of winged kelp, whose long thin tendrils stood up like arrows.”
― Jules Verne, Twenty Thousand Leagues Under the Sea

“There long he sojourned alone and roamed about the shore or fared over the rocks at the ebb, marvelling at the pools and the great weeds, the dripping caverns and the strange sea-fowl that he saw and came to know; but the rise and fall of the water and the voice of the waves was ever to him the greatest wonder and ever did it seem a new and unimaginable thing.”
― J.R.R. Tolkien, The Fall of Gondolin

“So slip on your goggles and your reading trunks, for the sun is high. Let me leave you with one more thought. In what season of the year do we find ourselves - I'm speaking for a moment in terms of the physical world - wading through things? Surf. Kelp. Books. Summer.”
― Roy Blount Jr., Where Books Fall Open: A Reader's Anthology of Wit & Passion

“Influence creates affluence. Affluence does not create influence. Affluence makes you more of who you already are.”
― Richie Norton

“It's our shadow!—the shadow of the Dawn Treader" said Lucy. "Our shadow running along on the bottom of the sea. That time when it got bigger it went over a hill. But in that case the water must be clearer than I thought! Good gracious, I must be seeing the bottom of the sea; fathoms and fathoms down." [...] At present, for instance, they were passing over a mass of soft purply green with a broad, winding strip of pale grey in the middle of it. But now that she knew it was on the bottom she saw it much better. She could see that bits of the dark stuff were much higher than other bits and were waving gently. "Just like trees in a wind," said Lucy. "And I do believe that's what they are. It's a submarine forest.”
― C.S. Lewis, The Voyage of the Dawn Treader

“Kombu is a species of edible kelp (Laminaria japonica) that thrives in long streamers about a palm's-width wide that can reach up to thirty feet in length. Along with katsuobushi, it is the other main ingredient for making dashi. Kombu contains a high level of the amino acid glutamate, which is the source of the "fifth taste", umami, and a precursor to the flavor enhancer MSG. Japan consumes about 50,000tons of kombu a year--- about half wild, and half farmed--- most of it harvested off the coast of the northern island, Hokkaidō.”
― Tetsu Kariya, Japanese Cuisine

“I busied myself with the seaweed, while Stephen pulled out flexible opaque salmon bones. After skinning the fish, he sliced it down the center seam, creating two pieces, which he cut into quarter-inch-thick slices. Then, like magic, he transformed a knob of ginger into a miniature golden haystack.
I handed him the slippery piece of kelp, which he squared off and placed on a bamboo sushi roller. Next, he laid several slices of salmon across the shiny middle, sprinkled it with a few threads of ginger, and rolled it up like a nori roll. After sealing the cylinder in plastic wraps, he handed it to me.
"Cut this into bite-size pieces." The sweet and tangy kelp yielded like a cooked lasagna noodle under the sharp knife, creating exotic coral-and-sienna pinwheels.
Next, we made delicate egg crepes to wrap around thick oily slices of mackerel that we soaked in a bracing mix of dashi, sugar, and soy. This was followed by a small "salad" of lightly salted white fish "noodles" tossed with salmon roe and lemony yuzu.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“And he came at last to the outer barrier, where the long leathery brown algae hung down into the water. Red starfish clustered on the rocks, and the sea pulsed up and down against the barrier, waiting to get in again. Between two weeded rocks on the barrier Doc saw a flash of white under water and then the floating weed covered it. He climbed to the place over the slippery rocks, held himself firmly, and gently reached down and parted the brown algae. Then he grew rigid. A girl’s face looked up at him, a pretty, pale girl with dark hair. The eyes were open and clear and the face was firm and the hair washed gently about her head.”
― John Steinbeck, Cannery Row

“Nicasia, meanwhile, wears the colours of the sea. Her gown is the green of kelp, deep and rich. Her aqua hair is braided up and adorned with a cunning crown made of fish bones and jaws.”
― Holly Black, The Queen of Nothing