The Marine Sciences Club at the University of Maine has designated this week (April 17-21) “Ocean Conservation Week”. The event is an effort to spread awareness of marine issues and show how people can act in support of the world’s oceans. Visit club members at their table in the Memorial Union, where they will be sharing information and advice on topics like pollution, aquaculture, and local seafood.
Wednesday, April 13, marine extension associate Keri Kaczor presents about work with the Maine Healthy Beaches Program at the U.S. EPA Recreational Waters Conference in New Orleans, LA. Her talk is titled, Digging in: understanding the causes, impacts, and how best to address excessive seaweed accumulation on Maine's coastal beaches."
Dana Morse talks about Damariscotta River oyster harvesting on Monday, March 28 at 3 p.m., The Lincoln Home, 22 River Rd., Newcastle.
On Tuesday, March 22, Sarah Redmond presents “Seeing Seaweed: How Aquaculture Is Changing the Way We Look at Both Seaweed and Aquaculture" at 6:00 p.m. as part of the Belfast Garden Club’s Evening Lecture Series at the Belfast Free Library.
Maine Sea Grant joins the Gulf of Maine Research Institute, Maine Aquaculture Association, and Maine Aquaculture Innovation Center to host an Aquaculture Co-op Exploration Workshop on the afternoon of March 15th at the Darling Marine Center. On Thursday, the Aquaculture in Shared Waters course continues in Thomaston.
This post was written by Jordan Snyder, a graduate student in Damian Brady's lab at the Darling Marine Center. This project is funded by NOAA Sea Grant's National Strategic Initiative in Aquaculture.
Join us our year-long observance of the 50th anniversary of the National Sea Grant College Program!
Registration is open for the 2016 Maine Sea Grant Research Symposium: Research in a Time of Rapid Change, featuring presentations about our new research projects:
Two UMaine graduates are working on national marine policy issues as Dean John A. Knauss Fellows. While their placements have just begun, we checked in with Karen Pianka and Noah Oppenheim to see how things were going so far.
“It’s been a whirlwind.”
by Elisabeth A. Maxwell
Before I ever thought of attending the University of Maine, I knew about the iconic New England Clam Chowder. It was a menu item that seemed a staple for any seafood restaurant, regardless of which coastline I visited. Back then, I never would have thought that one day I would be learning about the management system that makes the famous clam chowder possible.
The Maine Sea Grant Scholar Program supports graduate students in the Marine Science/Marine Policy dual-degree program at the University of Maine. We've asked scholars to provide periodic updates on their work. Here's a report from one of our new students, Mackenzie Mazur, who is working with Teresa Johnson and Yong Chen.
As part of our research, we rode the ferry out to Islesboro to visit with food historian Sandy Oliver. It seemed appropriate to sit in her kitchen, an open space dominated by an Atlantic wood-burning cookstove.
Vote for us! The animated video, “A Climate Calamity in the Gulf of Maine: The Lobster Pot Heats Up” by Maine-based O’Chang Studios is in the running for a Vizzie Award from the National Science Foundation’s Vizualization Challenge! Public voting for the People’s Choice Award begins in November; watch our social media pages for links.
Twenty-five miles due south of Acadia National Park stands the most remote lighthouse in Maine. Established in 1830, the Mount Desert Rock Light is now part of College of the Atlantic’s Edward McC. Blair Marine Research Station.
We are excited to announce the release of what we hope will be the first in a series of animated videos about climate change in the Gulf of Maine, informed by our work on the Maine's Climate Future project. Produced in partnership with Maine-based O'Chang Studios, "The Lobster Pot Heats Up" illustrates how climate change affects lobster and the lobster industry.
April 30, 2015 | Green Lake National Fish Hatchery
After an epic winter, spring has arrived in the Penobscot River Valley. Ice is out on the lower river and most of the tributaries, and the water temperature has reached a still-chilly 5 degrees Celsius. Fred Trasko and the rest of the U.S. Fish and Wildlife crew are preparing to transfer 24,000 smolts to the river for their seaward migration thousands of miles to the sub-Arctic waters around Greenland.
This time of year, many eyes are on Maine’s rivers, lakes, and harbors, watching for the spring phenomenon known as ice-out. On rivers in particular, ice-out brings the risk of flooding.
Researchers (including Sea Grant extension associate Dana Morse) are studying isolated oyster grounds in the Sheepscot River that may date back to the last ice age. Meanwhile, as the aquaculture industry has grown and coastal water temperatures have warmed, cultured oysters have begun to multiply on their own elsewhere, particularly in the brackish waters of the Damariscotta River.
“There isn’t anything more special than Maine seafood,” said fisherman Kristan Porter, kicking off a culinary afternoon at the 2015 Maine Fishermen’s Forum.
To celebrate the 40th anniversary of the Forum, seafood industry partners invited four established chefs to share their cooking knowledge of Maine seafood.