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.
The report says that the ocean is already 26 percent more acidic than it was prior to the Industrial Revolution. So what? Well, this increase in acidity has resulted in major losses at oyster farms, particularly in the Northwest. Taylor Shellfish and Whiskey Creek Hatchery had losses of up to 80 percent at their operations, before scientists figured out it was ocean acidification that made baby oysters (scientists would correct me and call it larvae) unable to grow their shells. Continue reading »
After months of travel across the Pacific, journalists Craig Welch and Steve Ringman unveiled the thorough and striking series of videos, photographs and interviews that underline just what ocean acidification will mean for people. Welch and Ringman capture a changing ocean, focusing on how increasing acidification will impact communities along the Pacific Rim including American crab and shellfish industries.
The iconic oyster industries on both the East and West coasts have been coping with the effects of ocean acidification for almost a decade now—and research is showing that crabs and other shell-forming species may be seeing direct impacts soon.
The species in the crosshairs are not only culturally relevant, but also economically valuable—supporting jobs and feeding millions. This is serious business for the United States and other nations that depend on a healthy ocean.
Today, the X Prize Foundation will announce something truly groundbreaking: a competition, sponsored by Wendy Schmidt, to address ocean acidification. Can I tell you how excited this makes me? There are people sitting up and paying attention to acidification, to the threat it poses to the ocean, and to the people and businesses that rely on a healthy ocean, in a way that didn’t exist just a few years ago.
Ocean acidification is a big deal—some say it is one of the biggest challenges we face—an ever-changing ocean as a result of carbon pollution from factories, cars and power plants being absorbed by the ocean, turning it more acidic. This means that animals like oysters, clams and mussels have trouble building the very shells needed for their survival.
So as we struggle to reduce carbon pollution, what can be done on ocean acidification? We must rely on monitoring and research to inform science and local responses.
Fall is upon us, and with it comes a new season, new beginnings and new opportunities. The saying “hope springs eternal” evokes an entirely different season, but this autumn I’m feeling particularly excited and optimistic—and it has nothing to do with football. Great things are happening on ocean acidification, and this is an issue that I’m always happy to have something good to talk about.
State efforts to address this issue are essential. Ocean acidification is a global ocean health problem, caused by our increasing carbon emissions from factories, cars and power plants being absorbed by the ocean—but its impacts are local. Ocean acidification is putting American jobs and livelihoods at risk.
This post was written by Ocean Conservancy intern Sage Melcer.
Need an excuse to beat the summer heat at the movies this month? Check out sci-fi thriller “Pacific Rim.” The summer blockbuster, directed by Guillermo Del Toro (director of “Pan’s Labyrinth”), marries science fiction with marine science for cinematic gold.
“Pacific Rim” takes place in 2020 when alien-like monsters, called the Kaiju, start emerging from an undersea volcano, destroying countless cities and millions of people. In order to defeat the Kaiju, global forces come together to create Jaegers, giant robots that are controlled by two neurologically synced pilots who take part in mind-blowing hand-to-hand combat with the invaders.
Seasoned pilot Raleigh (Charlie Hunnam) is pulled back into the Jaeger program years after the loss of his co-pilot and brother during a Kaiju battle. He teams up with rookie Mako Mori (Rinko Kikuchi) to command the Jaeger Gypsy Danger, a nuclear-powered fighting legend. However Kaiju are becoming larger, stronger and smarter, and their occurrences are more frequent.
A scientist studying the Kaiju, Dr. Newton Geiszler (Charlie Day), discovers a way to connect with a Kaiju brain, stumbling upon a plan of attack that is more horrible than the human race could have possibly imagined.
On a recent day that would otherwise have been perfect for fishing, a group of Maine fishermen and lobstermen opted to remain indoors. They gathered to discuss an issue serious enough to tie up the boats: the future of fishing in the face of climate change.
Increasing carbon pollution and its impacts on the ocean is something that may seem distant and far away for many. But fishermen are seeing changes now and living new realities today. Members of Maine’s fishing communities met recently to discuss these changes during a workshop hosted by the Island Institute, a Maine group dedicated to sustaining local coastal communities.
Shifting fish populations due to warming waters are bringing new species to Maine and pushing others out. Lobsters are more plentiful than ever, a would-be boon except for an excess of “shedders” (also thought to be because of a warming ocean) that sell for a much lower rate than the usual hard-shelled individuals.
Green crabs, an invasive species, have moved north as waters have warmed, and are eating their way through the local shoreline, leading local clammer Walt Coffin to conclude, “We’ll be out of business in two years.”