Chef Andrew Wilkinson of Boston-based company North Coast Seafoods visited Milton High School to offer students samples of his kelp meatballs. 

At first, many students were wary of the idea of eating kelp. However, those who pushed past their fears and tried it, like junior Zee Athavale-Fitton, were very impressed. Athavale- Fitton said, “They were really good, and lowkey tasted like meatballs which was wild.”  

But this isn’t the end of kelp at Milton High School. Director of Food Services, Natalia Perez, decided that North Coast Seafoods’ kelp burgers are going to replace the veggie burgers at the Grab-And-Go in the cafeteria.

Perez described this decision as a “welcomed change,” adding that she “did not like the previous veggie burgers.’’ 

In addition, starting October 30, once a month the cafeteria will serve the famous kelp meatballs on top of pasta with marinara sauce. Perez said, “If they turn out to be really popular we will move to serving them twice a month. Milton is now one of many high schools to add kelp meatballs to their menu joining the likes of Needham, Brookline, Chelsea, Somerville, Andover and Chicopee.”

Wilkinson believes that “kelp is not only a healthy and delicious item, it is also a sustainable alternative that could help fight climate change.”

Wilkinson first started experimenting with kelp while developing new seafood products. He explained, “At my job, sustainability has become big as people are asking for cleaner items,” adding that he has “always been amazed at kelp as it needs no food, no freshland and no pesticides or herbicides.” 

Being from Maine, Wilkinson decided to partner with Atlantic Sea Farms, a Maine-based seaweed farming company. “The Gulf of Maine is the fastest warming body of water in the world,” Wilkinson said. “Maine needs to pivot from lobster,” as “it is expected that within ten years 60% of lobsters will move out of the Gulf of Maine to survive.” 

Wilkinson said his philosophy is that “good food should do good.” He has succeeded in this by working with Atlantic Sea Farms; they have been able to remove over 150,000 pounds of carbon from the Gulf of Maine.

Wilkinson explained that instead of creating a kelp salad, he wanted to “make kelp the center plate item,” and that he wanted to be able to use a fork and a knife when eating it.

Wilkinson initially struggled trying to cook with kelp. He said, “I had no idea what I was doing because I have been cooking meat my whole life.”

“I am not a food scientist, I am a chef,” Wilkinson said. “I was trying to make something taste good and not a mishmash puree of just texture.” 

Through trial and error, Wilkinson created his famous kelp meatballs along with burgers, melt aways, risotto and jalapeno poppers. 

His kelp products are so popular that he has expanded to Yale, Umass Boston, and Northeastern University. He is also going to visit Notre Dame to give a presentation on kelp and to help add it to their menu. 

Wilkinson said he is focused on expanding kelp meals in New England as he “wants it to grow organically.” He is also working on expanding to Alaska in order to “grow Alaskan kelp with Alaskans.” 

With the addition of kelp meals to Milton High School’s menu, students and teachers now have a more healthy and sustainable option for lunch.