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• Protected: EXAMPLE: Measuring What Matters: Linking Life History Traits and Disease Resistance with Genomic Variation in Chinook Salmon Conservation Hatcheries
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• Washington Clean Vessel Act Program Expands Options for Boaters
  May 1,, 2022 Second mobile pumpout vessel expands options for Pierce County and south sound boaters, protecting state waters from sewage pollution For the past two years, the pandemic has stimulated boat sales by 17.8% and increased boater activity on the waters in Washington State. With an increas...
• Rising Trend of Local Consumers Connect to Washington Seafood
  October 2, 2020 Governor Jay Inslee proclaims October Seafood Month OLYMPIA / SEATTLE – Consumers have long had access to local Washington seafood through their favorite grocer or farmers’ market, but this October the state is celebrating Seafood Month by recognizing the growing trend to ...
• Public Lecture: Climate Change Warning Labels on Gas Pumps
  Robert Shirkey, Toronto-based lawyer, TEDx presenter, and founder of environmental non-profit Our Horizon, will be discussing the psychology, economics, and law behind his organization’s proposal to have cities require climate change information labels on gas pump nozzles. The concept has ...
• Kelp Aquaculture
  Kelp Aquaculture Interest in macroalgae aquaculture is growing. Kelp and other seaweeds can be grown for food, animal feed, organic fertilizer, biofuels and other sustainable products. In Washington State, kelp aquaculture grew out of ocean acidification (OA) research. Because macroalgae ab...
• Crab Team Welcomes Community Science Specialist
  February 9, 2023 Hello Crab Team community! My name is Lisa Watkins and I’m thrilled to be joining you all as Washington Sea Grant’s new Community Science Specialist. A large part of my role will be to coordinate the Crab Team monitoring network, aiming to make participation–from recruitme...
• Who brings your seafood to you? An interview with Maggie Michaels of the High School Seafood Butchery program
  September 6, 2024 By Brian McGreal, WSG Science Communications Fellow Students practice butchering fish in the High School Seafood Butchery pilot program. Photo courtesy of Maggie Michaels. In the spring of 2024, students at high schools up and down the Oregon coast engaged with a different sort of ...