WSG News Blog
March 16, 2020
In February, several Washington Sea Grant (WSG) staff attended the 2nd annual Seafood Day in Olympia, where over 300 state representatives and their staff sampled a wide variety of local Washington seafoods between sessions. This event, organized by Dale Beasley, president of the Coalition for Coastal Fisheries, along with many other fishermen, showcased shrimp cocktail, fresh-caught crab, oysters on the half shell, steamed clams, clam chowder with razor clams, and baked and smoked salmon — all harvested or caught just off ...Read More
By Brittany Hoedemaker, WSG Science Communications Fellow
Ever dream of slipping out of your dark, air-conditioned office for an afternoon boat ride under the warm mid-summer sun? We did. Our summer daydreams became a reality when Washington Sea Grant (WSG) Communications Director MaryAnn Wagner and I got a ride on Seattle’s Portage Bay with Katie Wixom and her four-legged co-captain, Roger, one sunny July day.
In partnership with State Parks, WSG leads the Pumpout ...Read More
March 11, 2020
By Bobbie Buzzell, WSG Science Communications Fellow
Ocean food webs are complex and often difficult to study — but breaking down every connection is important to understanding all predation pressures acting on a single species. These pressures often butt heads with commercial and recreational fisheries, and Pacific salmon have a history of such contention. Off the coast of Washington, salmon are predated on by Steller sea lions, harbor seals, and endangered Southern Resident Killer Whales (SRKW). Previous research on ...Read More
Updated April 6, 2020
It is with an abundance of caution that the director of Washington Sea Grant has decided to cancel certain upcoming events in order not to risk anyone’s health and wellness given the outbreak of the COVID-19 virus in our state. Please continue to check back here as information is updated. To date those events are:
- WSG Crab Team Volunteer Refresher Training Workshop in Blyn (March 6)
- Night Time Pier Peer (March 6)
- Conference for Shellfish Growers (March 9–10)
March 4, 2020
Ian Miller, coastal hazards specialist at WSG, is serving as the guest editor for the journal Water’s special issue on Coastal Hazards Management. In his guest editor message, Miller highlights the ongoing struggle of combating coastal hazards and the need for international collaboration and preparation.
Manuscript submissions are open for this special issue until November 30, 2020. Miller is especially looking for submissions focused on the link between climate change and extreme coastal hazard events, case studies exploring low-cost or traditional-knowledge-based ...Read More
March 3, 2020
Seattle, WA — Washington Sea Grant and the Washington Department of Ecology, along with other partners, have collaborated to launch a new and improved website for the Coastal Hazards Resilience Network (CHRN). This website and associated interactive map offer users a way to learn about coastal hazards science with the hopes that, through education and understanding, coastal disasters might be reduced.
Washington’s coastlines hold a plethora of economic, environmental, social, and cultural heritage benefits for our state and Tribal ...Read More
February 20, 2020
There has been a lot of recent interest in kickstarting a seaweed industry in Washington. But is it currently possible? If you want to become a kelp farmer, where do you even start?
Earlier this month, Washington Sea Grant (WSG) hosted a Seaweed Farming Intensive Training to help aspiring seaweed farmers and entrepreneurs answer these and other questions. The first event of its kind in the state, the three-day training covered everything from local seaweed ecology, how to ...Read More
February 18, 2020
By Bobbie Buzzell, WSG Science Communications Fellow
Ready to try something really off the beaten path with kelp? If you’ve been following our kelp recipe blogs, you may have noticed an Asian theme with previous posts. But there are indeed other cultures that have incorporated kelp into their cuisine. For this recipe we’re taking a trip down south, where “cochayuyo”, a type of bull kelp, is used up and down the Chilean coast. Cochayuyo (pronounced cach-eh-you-yoh) has been a popular ingredient ...Read More
February 10, 2020
By Abby Rogerson, WSG Student Assistant
This noodle soup is a perfect Sunday night meal, offering warmth and spice that’s deeply satisfying. The broth gets its depth/umami from kombu and dried shiitake mushrooms, both of which are readily available at Asian grocery stores. Kombu is a type of seaweed that encompasses a range of different species. You may notice some white powder on it when you take it out of the package; you can wipe it off, but Read More
February 6, 2020
Seattle, WA – On Saturday, February 1, 2020, 20 teams of high school students from Seattle to Soap Lake gathered at University of Washington (UW) Fishery Sciences Building for the 23rd annual Orca Bowl. The teams were quizzed on their marine science knowledge in four exciting rounds for a spot in the National Ocean Sciences Bowl (NOSB) Finals, which will be held in Long Beach/Gulfport, Mississippi on April 16 to 19, 2020.
The Newport High School A Team took ...Read More
January 15, 2020
It is hard to comprehend the scale of damage that resulted from the 2011 Japanese tsunami. Entire forests, neighborhoods and even towns were washed away. It caused the worst nuclear accident since Chernobyl. Overall, almost 20,000 people were proclaimed dead or missing.
More than eight years after the tragedy, the city of Sendai, in Japan’s Tohoku Region, is still in recovery. As the city continues to rebuild, however, local scientists and planners aim to share the knowledge they have ...Read More