News

What’s to Blame for Decreased Productivity in Narragansett Bay?

Climate Change or Clean Water? In the talks at the 2017 Ronald C. Baird Sea Grant Science Symposium, two causes vied for recognition as the primary driver of changes to sea life—reductions in effluent discharges from wastewater treatment plants and climate change. John King, University of Rhode Island geological oceanographer and climate change expert, was
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Shifting Species: Ecological Changes in Narragansett Bay

Narragansett Bay today is not what it once was 100, or even 10, years ago. Coastal development and growing populations over time have meant changes to the bay’s geography and a greater influx of nutrients, such as nitrogen, as well as metals and other toxins. These human influences interplay with a host of complex natural
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Winners of the Sea Grant-URI Research Photo Contest

Temitope Ogunwumi, an art/communication studies undergraduate student of from Cumberland, R.I., took first place in the Research & Scholarship Photo Contest co-sponsored by Rhode Island Sea Grant and the University of Rhode Island for “Train Tracks,” a shot in Chicago for a photography class assignment in January 2017, which explored themes of lines and symmetry in urban
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Baird Sea Grant Science Symposium Proceedings: All Eyes on the Bay

Lobsters with shell disease, fewer crabs, less kelp, a water column seemingly devoid of life. More productivity in the open ocean than in Narragansett Bay. A correlation of this decline with reductions to wastewater treatment plant effluent discharges. Organisms growing prolifically on oyster cages in the bay. Better growth of oysters in the bay than
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Shellfish Shorts: The Flavor of Oysters

Robert “Skid” Rheault, executive director of the East Coast Shellfish Growers Association, and Perry Raso, owner of Matunuck Oyster Bar, describe the “meroir” – the unique taste – of oysters. “It’s like terroir, what we know about wines, the subtle flavors that separate different types of wine,” says Skid, applying the same concept to oysters. “Similarly, the subtle differences
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11th Hour Racing Issues Grant for Pilot Project on Fiberglass Boat Recycling

Rhode Island Sea Grant and the Rhode Island Marine Trades Association have received a grant from 11th Hour Racing to continue efforts on a pilot project to recycle fiberglass vessels. The recycling project will develop new and environmentally sound methods for disposing of vessels by dismantling and re-processing their fiberglass hulls into alternative fuel and raw material for cement
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Chlorine: Killing Pathogens, Not Aquatic Life

That “pool” smell that may trigger fond memories for some while nauseating others isn’t from chlorine. It’s from chloramines, chemicals formed from chlorine reacting with other elements, such as ammonia—a component of sweat and urine. Bad news for avid pool-goers. This brief chemistry lesson came courtesy of Art Spivack, University of Rhode Island oceanography professor,
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Sliding into First, Cranston Wins Seafood Cook-off

Monkfish sliders take top prize for Cranston Area Career & Technical Center at the 2018 Rhode Island Seafood Cook-off The contenders for best monkfish recipe were impressive — a “lobster” roll with homemade potato chips, a piccata, a pan-seared preparation over red-pepper risotto with asparagus, and one served with a carrot-ginger puree and Asian salad — but
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Clear Water Raises Concerns for Fishermen

If attendees at the Ronald C. Baird Sea Grant Science Symposium were united by a concern about the health of Narragansett Bay, some were divided about what exactly is happening and why. That was evident in the stakeholder segment of the program. The five-member panel of commercial fishermen in the lobster, crab, and shellfishing industries,
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Algae bloom in Narragansett Bay good news for R.I. shellfish industry

By Alex Kuffner | Courtesy of the Providence Journal At the Baird Sea Grant Science Symposium held in December, some fishermen complained that the dwindling algae blooms are making the Bay less productive than it used to be. But an unusually large algae bloom hit Narragansett Bay this winter that provided a rich food source
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