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Lydell Carter, sous-chef at the Sheraton, liked the texture and flavor of kelp in the dishes prepared by Trombetta.

In pilaf, salmon, manicotti, kelp’s versatility impresses chefs

A small group of restaurant professionals gathered in the Sheraton hotel kitchen on Dec. 13 for an introduction to kelp cuisine from Jeff Trombetta, professor of culinary arts at Norwalk Community College. He’s been chopping, sautéing and consuming kelp for the past four to five years, developing recipes for what he believes could become chefs’ “new go-to vegetable.”

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NOAA Sea Grant Knauss marine policy fellowships offered

The NOAA Sea Grant John A. Knauss Marine Policy Fellowship application period is now open. The Knauss Fellowship provides a unique educational experience to graduate students who have an interest in ocean and coastal resources and in the national policy decisions affecting those resources.

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Fall/Winter 2018-19 Wrack Lines magazine cover: Past, Present and Future on our Coastal Waters.

3 harbors, lobsters, shad and more in new Wrack Lines

The Fall/Winter 2018-19 issue of Wrack Lines tells about progress and setbacks of the last three decades on Long Island Sound, with stories on Norwalk, New Haven and Niantic harbors; the contrasting survival stories of the lobster and shad populations, along with some shad recipes; and winners of our 30th Anniversary photo contest. Send questions about the articles to “Ask Wrack Lines.”

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Ask Wrack Lines logo; new interactive feature starting soon

Ask Wrack Lines

“Ask Wrack Lines,” our new interactive feature, is now receiving your questions about the articles in the new issue.

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Claudia Koerting, left, academic assistant in marine sciences, takes a sample collected in Little Narragansett Bay from UConn student Mia Dupuis.

Little Narragansett Bay research probes a vexing community problem

Prof. Jamie Vaudrey and her colleagues in the UConn Marine Sciences Department have been involved in ongoing research to diagnose and find a solution to a nuisance algae, Cladophora, that has overtaken Little Narragansett Bay. In the latest phase of that research, Vaudrey is working with Prof. Julie Granger on a project to pinpoint the source of the nitrogen-laden nutrients getting into the bay that are fueling the explosive seaweed growth.

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Connecticut Sea Grant 30th Anniversary logoWrack Lines magazine logo - check out our new issueSupport Sea Grant logo - link for donationsLogo for "Ask Wrack Lines," interactive feature for questions about articles.Cover of Wrack Lines Fall-Winter 2018-19

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