An interview with Bob Pomeroy, fisheries extension specialist with Connecticut Sea Grant, appeared in “Fish Forever Progress Update,” a newsletter published by the international organization Rare, and is reprinted with permission from the editors.
Author: Judy Benson
Exhibit offers fresh look at coastal environment, maritime heritage
“Crosscurrents,” an exhibit of the works of more than a dozen artists supported by CT Sea Grant, opened Jan. 24 at the Alexey Von Schlippe Gallery, located in The Branford House at the UConn Avery Point campus.
16 teams to compete in 22nd annual Quahog Bowl on Feb. 2
“Observe the Ocean; Secure the Future,” will be the theme of the 22st annual Quahog Bowl academic competition for high school students at UConn’s Avery Point campus from 9 a.m. to 5 p.m. Feb. 2.
New exhibit celebrates decade of CTSG-supported art
Connecticut Sea Grant is proud to present “Crosscurrents,” an exhibition of works created through CTSG’s Arts Support Awards Program over the last 10 years. Ground-breaking, multimedia works by 13 artists whose creations have enhanced awareness of Connecticut’s coastal environment and maritime heritage will be on display .
2018 annual report highlights CTSG initiatives, outreach
Learn about Connecticut Sea Grant’s activities in seafood production and consumption, workforce development, hazard-resilient communities, ocean and coastal literacy and research, healthy coastal ecosystems and economy and research in the 2018 Annual Report summary.
CTSG receiving research proposals for new funding cycle
The Connecticut Sea Grant College Program has issued its call for preliminary proposals for the 2020-2022 Omnibus Funding Cycle for the funding period of Feb. 1, 2020 to Jan. 31, 2022.
Public comments sought for Connecticut Sea Grant Review
This notice invites you to participate in this review by emailing comments about Connecticut Sea Grant to oar.sg-feedback@noaa.gov. The deadline for comments is Tuesday, Feb. 5, 2019.
Tackling the climate change challenge, one place at a time
Now in its second year, the Climate Corps class invites students to tackle this global challenge on local scales, methodically breaking it down into more manageable parts.
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.”
Legal, physical challenges of road flooding is workshop focus
Legal Issues in the Age of Climate Adaptation III workshop on Jan. 25 will focus on the legal and physical challenges municipalities are facing due to road flooding from extreme high tides and sea level rise.