One of the saddest aspects of the vegetarian lifestyle is giving up bacon, perhaps humanity's collective favorite food. In the near future, though, that sacrifice will be no more! Some Oregon State university researchers have obtained a patent for a strain of marine algae known as dulse, and scientists say that while it has a "pretty strong bacon flavor, it actually possesses "twice the nutritional value of kale!"
Traditionally, dulse has been used as an additive in powdered form or in flakes, essentially being hidden within a complete dish, but researcher Chris Langdon has proposed a new method. "When you fry it, which I have done, it tastes like bacon, not seaweed," Langdon said. In that case, count us in!