National Geographic's Open Explorer

Open Explorer, The Breathing Bay

Sea Grant funded-researcher, Wally Fulweiler, features her work in National Geographic’s Open Explorer – a digital storytelling platform that allows university researchers, citizen scientists, students, and professional explorers to share their fieldwork Fulweiler and her team have focused on Narragansett Bay to study how our coastal ocean breathes to understand how these ecosystems filter nutrients,
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Couple examines frozen seafood at supermarket

Why There’s No Such Thing as Organic Seafood in the U.S. (mostly)

Sea Grant Law Fellow research uncovers complex issues, risks for would-be organic seafood growers If you prefer to buy organic food whenever possible, you may wonder why you don’t see “organic” farmed seafood in grocery stores or fish markets—and if you do, you may wonder exactly what that means. The popularity of organic foods continues
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Sole Sliders Take Top Prize

The teams arrived at the Warwick Career and Technical Center from around Rhode Island, chopping and searing, sauteing and frying, and turning out grey sole dishes from fish tacos to sliders, to the fancier grey sole with chermoula sauce. In the end, the winning recipe at the 2019 Rhode Island Seafood Cook-off were the sliders
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Researchers Look at How the Block Island Wind Farm Impacts Recreation and Tourism

Social scientists report their research results at Coastal State Discussion  “Dreamy,” “awe-inspiring,” and “majestic” are just some of the words recreational anglers and other Block Island-based tourists and residents used to describe the Block Island Wind Farm in research on the wind farm’s impact on recreation and tourism. Three social scientists leading the studies parsed
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Can Oysters Solve the Nitrogen Problem?

One single oyster can filter about 50 gallons of water per day. This kind of filtering power is being looked at by researchers as a potential solution to absorb harmful amounts of nitrogen entering coastal waters via wastewater treatment facilities and stormwater runoff from urban areas. “We need nitrogen, so let’s not demonize it, it’s
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Winners of the 2019 Sea Grant-URI Research & Scholarship Photo Contest

Matthew Palasciano, a geological oceanography undergraduate student, took first place in the Research & Scholarship Photo Contest co-sponsored by Rhode Island Sea Grant and the University of Rhode Island for “The Endless Bond Between Mother and Child,” a young macaque clinging to its mother at the local watering hole in Ubud, Bali, Indonesia, where Palasciano
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Seafood Cook-Off to Feature Gray Sole

  High school culinary students to compete in 2019 Rhode Island Seafood Cookoff featuring gray sole Warwick Area Career & Technical Center to host cookoff for five schools; public is invited WARWICK, R.I.—Local high school culinary student teams will be competing in the 2019 Rhode Island Seafood Cookoff, hosted by the Warwick Area Career & Technical
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Overcoming Impediments to Shellfish Aquaculture: Case Studies

More than half of the population of the continental United States resides in coastal communities, which are increasingly home to commercial shellfish aquaculture operations. Consequently, a variety of user conflicts can arise as states seek to encourage the development or expansion of shellfish aquaculture. Each of these conflicts creates the potential for opposition and legal
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March 27: How Oysters Alter Coastal Waters

JOIN US for a discussion on new research looking at how oysters – which can filter over a gallon of water every hour – can help the environment adapt to excess pollutants entering our coastal waters from fertilizers and sewage.   Join us on Wednesday, March 27, for a discussion on new research looking at how raised oysters and those
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Putting the Year in Perspective

OUR 2018 YEAR IN REVIEW Putting the year in perspective. 2018 was a good year for Sea Grant, so we wanted to reflect and highlight some of our top stories and moments from these last twelve months – as well as thank all of our partners and supporters. A Sinking State and a Rising Sea Rhode
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