It sounds strange, but saltwater fish and freshwater resources are closely linked. A new study calculated for the first time just how much freshwater would be needed to replace fish and other marine protein in our diets with protein produced on land.
It's been a busy few weeks of developments in genetic engineering (GE) news, each deserving of further attention - so without further ado, here's a roundup-ready (sorry, we couldn't resist) collection of the most important stories about genetically modified organisms (GMOs), as well as efforts to require their labeling.
This Earth Day is being celebrated by collecting pictures and stories that show The Face of Climate Change. Our choice is Dr. Chris Gobler, a biologist from Stony Brook University who discusses in a video interview his important research on the effects of ocean acidification on marine life.
According to a new report by Oceana, the areas most at risk from the harmful impacts of ocean acidification and climate change are poor coastal and small island nations, regions that depend heavily on seafood for protein.
"The Feast of the Seven Fishes." The very name conjures up images of medieval ladies and gents dressed in their finest, sitting at a comically long table laid out with ornate seafood dishes on gilded serving platters. Or at least that's what I thought of when I first heard about "the Feast."
If you're from Maryland or ever lived in Maryland you've probably been to a crab feast (or crab "pick" in Virginia) and you know that Chesapeake Bay Blue Crabs are the best in the world. I was lucky enough to indulge in this summer rite of passage recently and as we picked our bushel of crabs we talked about the health of the Bay and the impact of one of the worst droughts in decades.
Helping New Orleans recover from Hurricane Katrina is an important national goal, but it should be achieved through new ways of thinking that will make the city healthier and more resilient. Two organizations-the Recirculating Farms Coalition and the New Orleans Food and Farm Network-are going to do that with plans to build the new Urban Farming and Food Center in the center of New Orleans.
Look at a seafood guide and you're bound to come across the ominous warning: "High in Mercury." But what does that mean, and how is mercury winding up in the fish on your plate?
Want to make ocean-friendly choices when you visit a fish shack this summer? Here's a guide to the many online sustainable seafood guides to help you along.
Much like an organic farmer, small fishermen face a similar risk - their livelihoods are at the mercy of the ocean, where there is no guaranteed steady income (not to mention the immense challenge of competing with the big distributors).
It's the year of two salmons: one genetically altered and under review by the FDA, and the other an inhabitant of one of the last great wild salmon runs (which is unfortunately situated atop a bunch of copper and gold deposits).
Despite the potential environmental threat posed by genetically engineered fish, biotech corporation, AquaBounty has received more than $2.4 million in federal research grants since 2003 to support its GE salmon project.
Marianne Cufone, Executive Director of the Recirculating Farms Coalition, talks about hurricanes, tilapia and how recirculating aquaculture systems can be produce seafood sustainably.
Chances are good you've never ordered river herring or menhaden off of a menu, but these important fish are disappearing. Are they finally about to get the help they need?
The ocean covers 71 percent of our planet and drives our climate and our economy. It’s also in trouble. Here’s an easy, and different, top ten list of ways to help the ocean out.
Sea to Table, a family business cofounded by Sean Dimin and his father Michael, connects fishermen from small-scale, sustainable fisheries with chefs all around the country.