December 16th, 2024
Your bin photos may feel as easy as the click of a button, but they are the essential step in the protocol that allows the Crab Team dataset to be used by researchers. Namely, they are the tool for validating all your findings in our data QC process. As data submitters know, Crab Team staff (Emily!) cross checks every single trapping sheet and photo from ...
Read MoreDecember 12, 2024
The highest tides of the year return to Washington state this weekend, with areas like Shelton and Olympia expecting high tides over 16 feet.
King tides, extreme-high tides that occur when Earth experiences increased gravitational pull from the moon and sun, are an annual yet dramatic feature of Washington winters. Alone, they can cause flooding conditions in low-lying areas. Combined with other factors–like high winds and wave action, especially during coastal storms–flooding can become more ...
Read MoreDecember 9, 2024
By Maddie Gard, WSG Science Communication Fellow
This fall, we are thrilled to welcome five student assistants, Dana Grant, Emma Klessig, Isaac Olson, Jane Wybenga, and Maya Ades to the Washington Sea Grant (WSG) team. WSG relies on support from student assistants and has selected these five remarkable University of Washington (UW) graduate students to join our various program areas. Student assistant positions offer first-hand experience supporting projects directly connected to WSG’s mission and values. Get to ...
Read MoreNovember 26, 2024
By Alison Lorenz, WSG Communications Project Coordinator
For Julia Richfield, 2022 was a year of new things. She moved to a new place–Chehalis, Washington–and got a new job in a new field. With some front-of-house experience in restaurants and zero professional cooking experience, Richfield became the food service director at Boistford School. She went from having never cooked professionally to doing all of the ingredient ordering, menu writing, cooking and serving for the school’s 90 students, preparing breakfast and ...
Read MoreNovember 26, 2024
By Maddie Gard, WSG Science Communication Fellow
SOUTH BEND – Last month, Washington Sea Grant (WSG) staff participated in an official ribbon cutting ceremony to celebrate the grand opening of Bendiksen Landing, a historic building that has been redeveloped from an aging seafood production facility to include the new WSG South Bend Office. This new office space will deepen WSG’s work to serve communities along Willapa Bay and Grays Harbor, focused on issues such as coastal resilience ...
Read MoreNovember 26, 2024
My name is Madison (Maddie) Gard and I feel eager to serve as Washington Sea Grant’s science communications fellow this fall and winter. I originally grew up in the Sonoran Desert of Tucson, Arizona, with much of my childhood spent hiking and playing outdoors. My fascination with marine ...
October 28, 2024
By Jess Davis, WSG Science Communication Fellow
Prior to his life as a commercial albacore tuna fisher, Joe Malley was a graduate student and mathematics scholar teaching at the University of Oregon. The academic job market at the time left something to be desired. After the Vietnam War, student enrollment rates nationwide were dwindling. As Malley explains it, he realized that his prospects upon getting his PhD amounted to “getting a non-tenure track job at a no-name ...
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October 18, 2024
By Jess Davis, WSG Science Communications Fellow
| Ocean pink shrimp season is nearly over, so try out this recipe from Alaska Seafood before October’s end to enjoy the freshest catch! Washington’s coastal pink shrimp fishing season lasts April-October each year. While the original source recipe calls for spot prawns, ocean pink shrimp is an ... |
July 5, 2024
By Jess Davis, WSG Science Communications Fellow
What’s an oyster’s favorite band? PEARL JAM!
In the Pacific Northwest, oysters are in season year-round. Here’s one delicious way to prepare oysters at home:
1 stick unsalted butter, softened
¼ cup togarashi spice blend
1 teaspoon lemon zest, plus 3 tablespoons lemon juice
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August 2, 2024
By Jess Davis, WSG Science Communications Fellow
Forget lobster mac and cheese, let’s put a Pacific Northwest spin on it with this Dungeness crab mac and cheese recipe from Alaska Seafood.
September 6, 2024
By Jess Davis, WSG Science Communications Fellow
Summer nights call for quick and light meals. This weekend, try out this simple lemongrass-poached halibut recipe from Alaska Seafood.
September 27, 2024
By Jess Davis, WSG Science Communications Fellow
It is almost National Seafood Month…and as we approach the end of salmon season in October, here is a recipe from Alaska Seafood to spice up your weekly rotation!
October 17, 2024
Washington Sea Grant (WSG) is excited to announce that four recent Washington graduates have been selected as finalists for the John A. Knauss Marine Policy Fellowship.
The Knauss Fellowship is a prestigious one-year fellowship program awarded by the National Oceanic and Atmospheric Administration’s National Sea Grant College Program. Since 1979, the fellowship has provided graduate students the unique opportunity to gain hands-on experience developing and implementing policy on marine, coastal and Great Lakes issues. Fellows ...
Read MoreSeptember 11, 2024
Forks, WA – The River & Ocean Film Festival returns October 18, 2024 to celebrate the freshwater and marine environments of the west side of the Olympic Peninsula — and the people who love them. Audiences will enjoy film explorations of Olympic Peninsula rivers and shores and learn about the issues facing its habitats and human communities.
After running annually ...
Read MoreSeptember 6, 2024
By Brian McGreal, WSG Science Communications Fellow
In the spring of 2024, students at high schools up and down the Oregon coast engaged with a different sort of education. Armed with sharpened knives and fish scalers, high school students learned to debone albacore, filet salmon and shuck oysters under the auspices of the Oregon Coast Visitors Association’s newly launched Seafood Butchery Pilot Program. Designed to increase young people’s awareness and interest in jobs in the ...
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