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Summer 2013 | Volume 2 Issue 1
IN THIS ISSUE:
The Whiskey Creek Shellfish Acid Tests:
Ocean acidification and its effects on Pacific oyster larvae
The sun chips away at the marine layer on this swiftly warming May morning in the bay. On the estuary's muddy banks, clammers in knee-high rubber boots dig in the dark sludge, while throughout the bay other aquatic farmers dredge for their prize: oysters ... Read more ...
Sidebar: The return of Vibrio tubiashii
Priced out of our own seafood
Chris Langdon runs the Newport Aquaculture Laboratory at the Hatfield Marine Science Center - a cluster of rooms and greenhouses jam-packed with tanks full of algae and bivalves - especially oysters, which Langdon has been breeding, and studying, for the past 17 years. Aquaculture, he says, will be essential to help feed a growing world in a changing climate. Read more ...
The Traveling Ornamental Defender
On the dark muddy waters of the Rio Negro, the Amazon River's largest tributaroy, aquatic veterinarian Tim Miller-Morgan finds his temporary home and transportation for the fortnight ahead - a two-story riverboat that looks like it came straight out of the epic film Fitzcarraldo... Read more ...
Aquaculture in Oregon: a look back and a look ahead
Aquaculture is a kind of water-based farming in which aquatic animals and plants are cultivated in natural or artificial freshwater, saltwater, or brackish environments. The practice dates back at least 4,000 years, but much is changing ... Read more ...
Heat, serve, and enjoy!
A new line of seafood soups and sauces developed by a Coos Bay entrepreneur with help from Oregon Sea Grant draws raves from the US specialty food industry ... Read more ...
Oysters and the running man
What do farmed oysters, running and Japanese candy have in common? Oregon Sea Grant's Dave Landkamer knows ... Read more ...
Oregon Sea Grant Publications
- Offshore Aquaculture in the Pacific Northwest
- Development of Live Shellfish Export Capacity in Oregon
Dr. Richard Feely of NOAA's Pacific Marine Environmental Lab explains how increased carbon dioxide in the atmosphere is making the oceans more acidic, and what that could mean for ocean life. (View the entire series of three videos here.)
- Learn more about Dr. George Walbusser's ocean acidification research
- Listen to a recent interview with Dr. Waldbusser on the National Science Foundation's Groks Science Radio show.
- Oyster shells help restore chemical balance to acid waters
- Sea Grant-supported research: Developing Realistic Metrics of Acidification Stress in Commercially Important Bivalves
- NEW: West Coast Ocean Acidification and Hypoxia Panel, convened by OSU's Institute of Natural Reources and the California Ocean Trust to advance decision-makers’ understanding of the drivers and impacts of ocean acidification and hypoxia.
- Tipping Point: West Coast research consortium tackles ocean acidification (Terra magazine)
- More research on ocean acidification by OSU's Partnership for Interdisciplinary Studies of Coastal Oceans (PISCO). Oregon Sea Grant is a partner in the effort.
Fish and shellfish health
- Current and past Oregon Sea Grant sponsored research on Vibrio tubiashii, hypoxia, ecosystem resilience and other issues related to fish and shellfish health.
- Learn more about Dr. Tim MIller-Morgan's work on behalf of ornamental fish and the ornamental fish industry, about Sea Grant's Aquatic Animal Health program, and Tim's responsibilities as clinical veterinarian for OSU's entire aquatic animal collection.
- Learn about the OSU Seafood Research and Education Center in Astoria, the OSU Food Innovation Center in Portland and the Community Seafood Initiiative.
Find fresh seafood
A trip to the Oregon coast can be a great opportunity to bring home a cooler full of fresh, locally caught seafood. Check below to find out what's fresh and in season now!
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