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.
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.”
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.
The wide diversity of habitats is a key feature of the area of the southeastern Connecticut shoreline designated to be part of what could become Connecticut’s only National Estuarine Research Reserve,
Fueled by forkfuls of kelp and root vegetable salad, chefs brainstormed alongside current and prospective kelp growers about how to get more Connecticut sea vegetables into home and restaurant kitchens.
“Community Buzz” show about Connecticut Sea Grant and its 30th anniversary celebration is being broadcast on SEC-TV Channel 12 for Thames Valley and Comcast subscribers.
The keynote speaker at CTSG’s 30th Anniversary Research Forum used an anecdote about a Norwalk bridge project to show how the work of scientists provides the foundation environmental advocates need to persuade lawmakers to take actions that benefit Long Island Sound and its watershed.
Titled “American Fishermen Need a Little Kelp,” a new video published by The Huffington Post features UConn Prof. Charles Yarish, who has been supported by Connecticut Sea Grant over three decades on projects to foster seaweed farming in Long Island Sound.
Joseph Sarnelli and Deborah Swetz may not look like pioneers, with their hair nets and plastic gloves, but nonetheless they are part of an effort to bring a new agricultural crop to Connecticut. Their participation is one of the novel aspects of the project that brought Marrakech Inc., a non-profit that works with adults and youth with a range of disabilities and special needs, together with Connecticut Sea Grant.
As the first of the summer vegetables ripen for picking at local fields, a unique new crop had its maiden harvest from an underwater farm in Groton. It won’t be showing up at farm stands and farmers’ markets just yet, though. These long, curvy-edged, greenish-brown ribbons gathered by the boatload are, for now, awaiting consumer pioneers to fuel demand for locally grown edible seaweed, specifically kelp native to Long Island Sound.