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.
The annual gathering of municipal shellfish commissions will take place from 9 a.m. to 2 p.m. Jan. 26 at The Sound School Aquaculture Center in New Haven.
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,
Town agencies, environmental professionals and groups interested in joining as partners in the project are encouraged to contact Tessa Getchis, aquaculture extension specialist at Connecticut Sea Grant. Work will begin this fall, with a report identifying potential restoration areas to be released in two years.
Eating with the Ecosystem will host the third in a series of Food Boat cooking demonstrations and tastings at the New Haven Farmers Market on Oct. 24.
“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 public is invited attend the 30th Anniversary Researcher Forum, which will take place from 10 a.m. to 4:30 p.m. in Room 103 of the Marine Sciences Building at UConn’s Avery Point campus.
The Connecticut Shellfish Initiative, a multi-year effort launched in 2014 to promote the growth of shellfish beds and shellfishing by identifying and removing barriers to commercial and recreational harvesters and raising public awareness, has received the Northeast Sea Grant Consortium Superior Outreach Programming Group Award.
Despite rainy weather, about 100 people turned out for the Fairfield Shellfish Commission’s Annual Clam Clinic on May 19.
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.