The public is invited to six regional meetings and a film premier event over the next eight weeks to learn about and comment on the Long Island Sound Blue Plan.
The Spring 2019 Coastal Certificate Program starting April 23 will focus on lawns. With an emphasis on sustainable gardening for clean waters, the program is comprised of evening talks from scientists and practitioners about a range of topics, providing alternatives to nutrient and chemical intensive land care.
Rapid temperature increases, more acidic waters and species shifts in Long Island Sound are among the findings of a Connecticut Sea Grant-supported study of 45 years of data collected by Project Oceanology.
Spring’s sunny beginning on March 20 drew dozens of beachgoers to Hammonasset Beach State Park in Madison, making for an especially fitting backdrop for the public release of the Long Island Sound Blue Plan, a first-of-its-kind inventory and guide for the estuary shared by Connecticut and New York.
Three presentations about Long Island Sound nutrients and chemistry shared the program with more than 25 others focusing on management of tautog for overfishing, habitat restoration projects, the blue crab population, new tools to manage the Sound and numerous other topics at the daylong 2019 Long Island Sound Research Conference.
Over $1.5 million in funding has been awarded for four research projects looking into ecological issues in the Long Island Sound and its watershed. Two of the awards will go to University of Connecticut researchers.
After a day dominated by time clocks, buzzers, science judges and the powers of quick recall of all things related to the ocean, the team from the Science and Technology Magnet High School of Southeastern Connecticut gushed with unfettered joy.
With frequent downpours flooding many of the state’s coastal roads throughout the fall and into January – including the previous day – the workshop could hardly have had more relevance and timeliness.
“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.
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.”