Learn about bringing more diversity to the sciences, environmental justice, the Shoreline Greenway Trail, a new diversity fellowship and the unique career of Bob Pomeroy with fish and fishermen across the globe in the Fall-Winter 2020-21 issue of Wrack Lines magazine.
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Wrack Lines issue receives APEX 2020 Grand Award
The Spring-Summer 2019 issue of Wrack Lines magazine has received a prestigious Grand Award in the APEX 2020 Annual Awards for Publication Excellence competition.
New Wrack Lines focuses on finding hope through action
Journey from the labs, classrooms and art studios of UConn to a threatened Caribbean island to the waters of Long Island Sound in the Spring-Summer 2020 issue of Wrack Lines.
Explore new outlooks from Hudson to LI Sound to your yard
“Rethinking Relationships…with the places we love” is the theme for the Fall-Winter 2019-20 issue of Wrack Lines magazine.
Wrack Lines: road flooding, raising risks, reflections on Teale
“Making Connections,” the theme of the Spring-Summer 2019 issue of Wrack Lines, focuses on how climate change is amplifying the many ways that people and nature are intertwined.
3 harbors, lobsters and shad in 30th anniversary issue
The Fall-Winter 2018-19 issue explores the past, present and future of Long Island Sound with in-depth stories on Norwalk, New Haven and Niantic harbors, plus a look at two of the Sound’s iconic species: lobsters and shad.
The people side of the lobster disaster
Question & Answer with Tarsila Seara, assistant professor and coordinator of marine affairs at the University of New Haven
More shad recipes
Two more recipes for Connecticut river shad.
Beautiful images from our Wrack Lines photo contest
Winning entries in our 30th anniversary photo contest will be published in the upcoming Fall-Winter 2018-19 issue of the magazine. Here are some of the other entries depicting how we live, work, play and enjoy the natural beauty of Long Island Sound.
Sea to table: fish, shellfish & sea vegetables from local waters
The Spring-Summer 2018 issue of Wrack Lines focuses on local seafood, from newly abundant species to old favorites. Read how restaurants and markets are offering local seafood, availability of fish, shellfish and kelp, the experiences of a first-time clammer and some great recipes by Connecticut chefs.