When Nara Smith launched her debut product in late October — a garlic-yuzu algae cooking oil made in partnership with Algae Cooking Club — it sold out in just over 24 hours. By the end of the week, the company had cleared its monthly inventory and expedited a second production run to meet demand.

Diagnosed with lupus, an autoimmune disease, Smith was drawn to algae oil in part for its anti-inflammatory properties. “The best products — the ones that are made with care, perform beautifully and actually make your life better — naturally rise to the top of culture,” Smith says. “Algae oil is one of those.”

For Kas Saidi, co-founder and CEO of Algae Cooking Club, the sellout affirmed a long-held belief in algae’s potential. The launch was culinary in form, but its implications extend well bey

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