Ocean Currents

Donate Today

Ocean Currents

News, opinions, photos and facts from Ocean Conservancy


About Julia Roberson

Julia is the Vice President of Communications. Her passion is taking complex issues that affect our ocean and figuring out how to make them real and relevant to people. Her favorite sea creatures? On any given day it could be oysters, fishermen or manta rays. Follow her on Twitter @juliaroberson.


Ode to Oysters (or, Happy National Oyster Day!)

Posted On August 5, 2015 by

© Rick Freidman / Ocean Conservancy

Oysters – my all-time favorite seafood, and often my favorite food, period. I can be sitting in an oyster bar, miles from the ocean, and when I eat one I can practically feel sand between my toes and smell the salt in the air. I would eat oysters every day of the week if I could. But I understand that they’re not everyone’s cup of tea. A quick poll among my colleagues revealed that people seem to fall into two camps – rabid oyster lovers, or those that think they taste like salty sea snot (I’m looking at you, George Leonard). But love them or hate them, oysters are a major part of the ocean and coasts we know and love, and National Oyster Day is the perfect time to learn a little more about these animals:

Continue reading »

Reducing Carbon Pollution is Good News for the Ocean

Posted On August 3, 2015 by

© 2013 Rick Friedman/Ocean Conservancy All Rights Reserved

You might have heard the news today that the Obama Administration released its final version of a rule called the Clean Power Plan. Years in the making, this rule from the Environmental Protection Agency aims to reduce emissions from power plants – the biggest emitters of carbon pollution – by 32 percent from 2005 levels by 2030. We hear a lot about how carbon pollution causes our planet’s atmosphere to warm, and as a result, droughts, wildfires, and extreme weather events, are becoming more frequent, dangerous and costly to Americans and many others around the world. But what does carbon pollution mean for the ocean?

Continue reading »

Q&A With Paul Greenberg, Author of American Catch

Posted On June 27, 2014 by

Ocean Conservancy was honored to interview Paul Greenberg about his newly released book, American Catch, which hit bookshelves yesterday. We hope you enjoy our interview — and we hope that you’ll want to help ensure healthy fish populations by taking action today.

Continue reading »


Mass Shellfish Die-Offs in Canada: Is Ocean Acidification to Blame?

Posted On March 4, 2014 by

Photo: Barbara Kinney, Ocean Conservancy

News broke last week that a company called Island Scallops in British Columbia, Canada, had lost three years’ worth of business – 10 million scallops and $10 million. The CEO, Rob Saunders, identified ocean acidification as the culprit.

Now, there is rightly some attention to being paid to the mass shellfish die-offs in Canada. An oyster farm in the region has also come forward with tales of oyster deaths. The owner of the oyster farm was quoted in Canada’s Globe and Mail as saying, “It’s hard to say [what is causing these deaths] without having somebody there monitoring what’s going on.”

Continue reading »


Scallops Feel Acidification’s Impact; Lessons to Be Learned From Oyster Growers

Posted On February 26, 2014 by

Photo: Rita Leistner/Ocean Conservancy

The Internet is buzzing: A scallop farming business in British Columbia, Canada, has lost $10 million and 10 million scallops because of ocean acidification. Island Scallops’ CEO Rob Saunders’ despair came through crystal clear in his quotes: “I’m not sure we’re going to make it,” and “[Acidification] has really kicked the hell out of us.”

Saunders has been in the business for 35 years and has never seen anything like this. This is a shocking story for many – corrosive water because of carbon pollution single-handedly destroying a scallop business? It sounds eerily familiar to what Pacific Northwest hatchery owners in Washington and Oregon experienced in 2007 and 2008, when oyster larvae were dying by the billions. Whiskey Creek Hatchery and Taylor Shellfish Farms lost nearly 80 percent of their businesses due to increasingly acidic water.

Continue reading »

New White House Environmental Advisor Has a Boatload of Ocean Cred

Posted On February 7, 2014 by

Yesterday, Mike Boots was named acting director of the Council on Environmental Quality (CEQ). This is fantastic news if you care about the ocean.

CEQ is the White House’s environmental advisor. It has played a central role in coordinating the federal efforts to restore the Gulf of Mexico and develop the National Ocean Policy. Often, CEQ has the challenge of balancing good, strong initiatives that protect people and the environment with the administration’s focus on jobs, long-term economic growth and all the things that often seem at odds with protecting the environment.  But these things are not mutually exclusive – and if anyone knows that, it’s Mike.

Continue reading »


Collaborations Put California on the Path to Combat Ocean Acidification

Posted On November 27, 2013 by

Hog Island Oyster Company has been in business for more than 30 years. Run by John Finger and Terry Sawyer, it is a family-owned business in Tomales Bay, Calif., that produces more than 3 million oysters annually, along with manila clams and mussels. John and Terry have the standard stresses and worries that come with operating a business, but when they talk about ocean acidification, you can tell their concern goes beyond the usual. Ocean acidification happens when carbon pollution from the atmosphere is absorbed by the ocean, turning the water more acidic. Animals like oysters, clams and mussels have trouble building their shells in increasingly acidic water, and this spells trouble for California oyster growers like John and Terry. Luckily, just down the road from Hog Island is Bodega Bay Marine Lab. John and Terry have partnered with ocean acidification scientists like Dr. Tessa Hill to help them monitor the coastal water where they grow their oysters. This allows Hog Island to respond to changing ocean chemistry in a way that doesn’t hurt their business.

Continue reading »