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  • Curried Pacific Cod Kebabs Recipe
    May 24, 2023 By Emma Duckworth, WSG Undergraduate Science Communications Fellow Introducing curried Pacific cod kebabs for this week’s recipe in our Discover West Coast Seafood series. Pacific cod is the species that fills the second largest catch from commercial groundfish fisheries, with the...
  • MaryAnn Wagner, WSG assistant director of communications, retires
    January 28, 2025 Having led Washington Sea Grant communications since 2014, Wagner shares about her 40-year career  MaryAnn Wagner sharing about WSG at SeaFeast. If you heard news from or learned more about Washington Sea Grant (WSG) over the last ten years, chances are good that MaryAnn Wagner, as...
  • Spring 2025 WSG Director update: Continuing to provide value to Washington state
    March 13, 2025 Dear Partners and Friends of Washington Sea Grant: For more than 50 years, Washington Sea Grant has served the State of Washington, the Pacific Northwest, and the nation by funding marine research, providing technical assistance, and working with communities, managers, businesses, edu...
  • Scandinavian Pickled Herring Bites
    September 30, 2022 By Olivia Horwedel, WSG Science Communications Fellow This week’s Sustainable Seafood recipe highlights herring, an underutilized fish in seafood dishes. These pickled herring bites are influenced by the flavors of Scandinavia. Historically, many Scandinavians have immigrated t...
  • Gullah Geechee Carolina Crab Rice
    September 9, 2022 By Olivia Horwedel, WSG Science Communications Fellow This series aims to highlight sustainable seafood of the Pacific Northwest. At home this week, try using Dungeness crab in Amethyst Ganaway’s Gullah Geechee Carolina Crab Rice, a recipe which was adapted from Gullah Home Cook...
  • Chawanmushi with Shrimp & Rockfish
    October 7, 2022 By Olivia Horwedel, WSG Science Communications Fellow The final recipe of the 2022 Sustainable Seafood series is a savory Japanese custard, known as chawanmushi, perfect for the cooler fall weather to come. The original recipe was created by Chef Theresa Yoshioka for Oregon Sea Gran...
  • Thirty-fourth Shellfish Growers Conference offers connection and community
    February 25, 2025 On February 10 and 11, Washington Sea Grant (WSG) hosted its annual Shellfish Growers Conference, another successful gathering of the event that has brought together shellfish growers, researchers, Tribal members and representatives and state and federal agency representatives for ...
  • Washington Coastal Hazards Resilience Network Launches New and Improved Website
    March 3, 2020                                              CONTACTS:  Jackson Blalock, 206-543-0555 or jackbl@uw.edu                         MaryAnn Wagner, 206-616-6353 or maryannb@uw.edu   Washington Coastal Hazards Resilience Network Launches New a...
  • Impacts from the Summer 2021 Heatwave on Washington Shellfish
    July 21, 2021 Dead butter clams. Photo: Ron Carr The record-breaking heat that hit the Pacific Northwest from June 23 to 28, 2021, caused harm to many intertidal shellfish and invertebrate species on Washington beaches. On many beaches, species such as cockles, varnish clams, butter clams, and nativ...
  • Washington Coastal Hazards Resilience Network Launches New and Improved Website
    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 ab...
  • Summer 2024 Sea Star
    August 13, 2024 The newest issue of our biannual magazine is here! Washington Sea Grant (WSG) is excited to share about our research, outreach and education programs through Sea Star, our biannual magazine. The summer 2024 issue includes four feature stories highlighting the rich variety ...
  • Miso glazed black cod recipe
    September 8, 2023 By Katalin Plummer, WSG Graduate Science Communications Fellow This week on our Discover West Coast Seafood series: pair the delicate flavor of black cod (sablefish) with miso, coconut, and fresh parsley in this quick-to-cook recipe. Marinating the fish early really helps lock in ...
  • Salmon With Crushed Blackberries and Seaweed
    September 16, 2022 By Olivia Horwedel, WSG Science Communications Fellow For this week’s sustainable seafood recipe, we are cooking Sean Sherman’s Salmon with Crushed Blackberries and Seaweed from The New York Times. This recipe celebrates the incredible bounty of the Pacific Northwest and feat...
  • Telling Your Seafood Story
    Telling Your Seafood Story: A storytelling and direct marketing workshop hosted by Sea Grant staff at the FisherPoets Gathering in Astoria, OR.  Washington and Alaska Sea Grants will host “Telling Your Seafood Story”, a workshop that will be held during upcoming FisherPoets Gathering in...
  • Grilled Rosemary Salmon
    September 29, 2021 By Lucia Davids, WSG Student Assistant  As the chilly Autumn weather rolls in, we set our sights towards comforting meals and recipes that can bring just a little bit of warmth to our days. Traditionally, we tend to move away from outdoor meals and settle into dishes like soups,...
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