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Oysters in the Chesapeake Bay: When Partnerships Work

By Bob Vanasse Too often, environmental groups, regulators and fishermen find themselves cast in antagonistic roles on marine issues. Prolonged legal and regulatory battles frequently top headlines, while successful conservation partnerships go unheralded. The Chesapeake Bay, long plagued by problems like pollution and runoff, is benefitting from one such partnership. Regional fishermen, government agencies and environmental…

June 29, 2014: Refueling Satellites in Space, Sequencing the Koala Genome and More

Every week, embark with host Boyd Matson on an exploration of the latest discoveries and interviews with some of the most fascinating people on the planet, on National Geographic Weekend. This week, we walk in space to refuel a satellite, cure koalas of chlamydia, play soccer the Brazilian way, end elephant poaching in Tanzania, run out of air at the bottom of the Arctic Ocean, pair scientists with adventurers, road trip through the American South, and “revisit the Golden Age of Exploration.”

Restoration Week: Celebrating Science in Action and the Value of Ocean Habitat

Rob Brumbaugh, senior marine scientist, The Nature Conservancy June 1st marks the opening of the Atlantic hurricane season and as a resident of the Florida Keys I know to take every storm seriously and prepare accordingly. Recently, the National Oceanic and Atmospheric Administration (NOAA) predicted a “near-normal or below-normal 2014 Atlantic hurricane season,” and while…

Geography in the News: The Gulf of Mexico’s Dead Zone

By Neal Lineback and Mandy Lineback Gritzner, Geography in the NewsTM The Gulf’s Growing Dead Zone With rising demand over the past decade for the corn-based fuel additive ethanol, American farmers have grown more corn than at any time since World War II. Unfortunately, the nitrogen fertilizer being applied to cornfields is contributing to a…

Farmed Fish Now More Popular Than Beef Worldwide

“One billion people eat seafood every day, and it can be sustainable if we manage the oceans well,” Andy Sharpless, the CEO of Oceana, said last night at a book launch party at Azur in Washington, D.C. While guests noshed on sustainably produced lobster beignets, sardine sushi, and raw oysters (pictures), they heard about The Perfect…

Ocean Acidification: It’s Time to Act

“The cost of responding to ocean acidification may be substantial, but it is still far less than the costs of inaction” – Bill Ruckelshaus, co-chair Washington Blue Ribbon Panel on Ocean Acidification, November 27, 2012 Consensus is hard. Any time you bring together a range of interests, it’s rare the group can speak in a…

Restoring the Urban Sea by Farming It

With 91% of the seafood that we eat in this country imported from foreign waters there is increased interest in restoring local watersheds to full productivity. While much of the dialogue about sustainable seafood focuses on maintaining adequate resources, some forms of aquaculture can actually help to regenerate ecosystems, revitalize economies, and enhance food security.…

Can Oyster Eaters Save Oysters?

By Rachel Kaufman It seems totally counterintuitive. After all, the Chesapeake Bay is in a pickle right now because its oyster population, which once filtered impurities from the Bay at a rate of 50 gallons of water per oyster per day. The entire volume of the bay (about 19 trillion gallons) was purified every week.…

Sustainable Seduction

Green Guide writer Eliza Barclay lays out plans for a sultry green Valentine’s Day. Read her tips on certifiably sustainable oysters, organic and upcycled couture lingerie, Earth-friendly and chemical-free foreplay, and more. Then read our wine and chocolate buying guides, for suggestions on pleasing your palate. –Tasha Eichenseher