Weeds From The Deep Wind Up on Plates In Five-Star Restaurants–And Fill The Stew Bowls Of The World’s Poorest A different kind of weed has top-notch chefs across South America seeking it out in obscure locales–but you wouldn’t want to smoke it. For one thing, it is likely to be pretty damp; it is harvested from the ocean after all. Chef Rodolfo Guzman of the award-winning Santiago, Chile restaurant Borago, makes regular trips to the Pacific coast, searching for cochayuyo, a protein-rich, indigenous species of seaweed that he uses in his dishes, along with several other types of sea plant.… Read the rest