WSG News Blog

Kelp in the Kitchen: Kombu Shiitake Noodle Soup

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

10
FEB

0

Newport High School A Team Wins First Place at Statewide Orca Bowl Competition

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 ...

6
FEB

0

Director’s Note: The Pull of King Tides

16
JAN

0

Lessons for Washington from the Japan Earthquake and Tsunami of 2011

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 ...

15
JAN

0

Congratulations to Former Knauss Fellow Michelle Chow

January 10, 2020

WSG would like to congratulate Michelle Chow, a former John A. Knauss Marine Policy Fellow, in her new position as a stormwater and toxics policy manager for the Washington Environmental Council.

As a Knauss Fellow working in D.C., Michelle had the opportunity to gain direct experience in policy that was essential for her new position, allowing her to return ...

14
JAN

0

Knauss Fellow, Michelle Chow, policy, WEC

Kelp in the Kitchen: Chinese Kelp Salad

January 8, 2020

Liked the cucumber salad and ginger chicken soup, and ready for another recipe for your kelp cookbook? Try this Chinese kelp salad found on the China Sichuan Food blog. This cold dish is simple to make with basic ingredients and low prep time. While you could use the same noodles more easily found in stores from the ginger chicken kelp soup recipe, a greater variety ...

13
JAN

0

Washington Sea Grant Hosts Workshop on Seaweed Farming

December 23, 2019

Seaweed has been receiving a lot of attention recently as the next sustainable superfood. Not only is it packed with micronutrients, but seaweed also absorbs carbon dioxide as it grows. This means cultivating seaweed alongside other marine species could help buffer vulnerable organisms, such as oysters, from the corrosive effects of ocean acidification.

But getting a seaweed farm ...

23
DEC

0

New Report: Puget Sound Marine Waters See Effect of Climate Change in 2018

December 20, 2019

A new report details the effects of a changing climate on Puget Sound in 2018, and describes how these changes trickled down through the ecosystem to affect marine life and seafood consumers.

Scientists observed unusually warm water temperatures, though not as hot as during the years of “the Blob,” the marine heatwave of 2014-2016. Salinity went up everywhere in the Puget ...

20
DEC

0

Director’s Note: The U.S. House Passed the Tribal Coastal Resiliency Act. Here’s Why That Matters

19
DEC

0

King Tides Provide a Window into the Future of Washington Shorelines

From the autumn 2019 Sea Star print newsletter

By Andrew Chin, WSG Science Communications Fellow

On a quiet day in Oak Harbor last January, the surface of Puget Sound was as smooth as glass. The water gently reflected the winter sun as 45 pairs of eyes watched the tide slowly overtake the shoreline, reaching the line of driftwood that had been thrown ashore in storms past and the grass lawn of Flinstone Park. This encroachment was a king tide: the edge ...

18
DEC

0

Videos of First WSG Shellfish Study Workshop Now Available Online

December 17, 2019

Willapa Bay and Grays Harbor are home to some of the most productive oyster farms in the country, but in recent years these estuaries have been plagued by an active burrowing shrimp population that threatens much of coastal Washington’s oyster grounds.

Washington Sea Grant hosted the first of four workshops in support of the Washington Coast Shellfish Aquaculture Study in South Bend recently, kicking off a three-year applied research project to assist planning and collaboration amongst tideland managers, owners and ...

17
DEC

0

Kelp in the Kitchen: Ginger Chicken Kelp Soup

Kelp in the Kitchen: Ginger Chicken Kelp Soup

By Bobbie Buzzell, WSG Science Communications Fellow

Given the success of the kelp aquaculture webinar last month, we decided to take to the kitchen last weekend and test out a kelp noodle recipe.

Kelp noodles can be a struggle to find, and there are not many brands currently offered at local grocery stores. I was able to find Sea Tangle Noodle Company’s Kelp Noodles at Haggen. At first glance, they look like a food you would use for a Halloween gag ...

13
DEC

0

kelp aquaculture, kelp soup, recipe, Sea Tangle Noodle

Kelp in the Kitchen: Crowd-Pleasin’ Kelp Cucumber Salad

November 27, 2019

Looking for an ingredient to change up holiday meals? Kelp is sustainable and eco-friendly food that can be incorporated in everyday cooking. With availability spreading, it’s not just limited to high-end restaurants.

Try this simple recipe from Maine Island Institute.

Crowd-Pleasin’ Kelp Cucumber Salad

2-3 medium cucumbers, julienned
3 oz rehydrated* kelp, cut into 2 inch lengths
6 tbs rice vinegar
2 tbs toasted sesame oil
2 tbs tamari or soy sauce
2 tsp fresh grated ginger
¼ cup lightly toasted sesame seeds

*To rehydrate dried kelp, ...

27
NOV

0

Friday Harbor Labs: A Marine Biology Student’s Dream Educational Experience

From the autumn 2019 Sea Star print newsletter

By Helen Kesting, guest student writer

Just 50 miles away from Seattle as the crow flies, the University of Washington runs a marine field station on San Juan Island called Friday Harbor Laboratories (FHL). Wooden buildings, grass fields and grazing deer cover the campus, which is surrounded by nearly 400 acres of mixed coniferous forest. During the weekends, students entertain themselves by hiking or by taking a rowboat to a nearby cove. At ...

21
NOV

0

Director’s Note: Washington Sea Grant Successfully Completes its Quadrennial Site Review

19
NOV

0

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