E-book: Engineering Is Bringing Fish Up from the Deep
Bringing Fish Up from the Deep
Career Spotlight: Water Quality Specialist
Let Them Eat Flies
Restoring Oyster Reefs
When Scientists Were Artists: The Royal Society's Picture Library Goes Digital
Got Mercury? The New EPA Ruling And The San Francisco Bay
Porpoises Return to San Francisco Bay
Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar
Sponsored
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She moved to the Bay Area in 1996 to study documentary filmmaking at the University of California, Berkeley, where she received master’s degrees in journalism and Latin American studies.","avatar":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twitter":"gabrielaquirosr","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["editor"]},{"site":"quest","roles":["editor","ef_view_calendar","ef_view_story_budget"]}],"headData":{"title":"Gabriela Quirós | KQED","description":"Video Producer and Reporter","ogImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gabriela-quiros"},"dannastaaf":{"type":"authors","id":"6324","meta":{"index":"authors_1591205172","id":"6324","found":true},"name":"Danna Staaf","firstName":"Danna","lastName":"Staaf","slug":"dannastaaf","email":"dannajoy@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Danna Staaf is a marine biologist, science writer, novelist, artist, and educator. She holds a PhD in Squid Babies from Stanford and a BA in Biology from the College of Creative Studies at the University of California, Santa Barbara. She helped found the outreach program \u003ca href=\"http://gilly.stanford.edu/outreach.html\">Squids4Kids\u003c/a>, illustrated \u003ca href=\"https://www.thegamecrafter.com/games/the-game-of-science\">The Game of Science\u003c/a>, and blogs at \u003ca href=\"http://www.science20.com/squid_day\">Science 2.0\u003c/a>. She lives in San Jose with her husband, daughter, and cats.","avatar":"https://secure.gravatar.com/avatar/62085c2562a0b91949bfd6ff7548082e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["author"]},{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Danna Staaf | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/62085c2562a0b91949bfd6ff7548082e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/62085c2562a0b91949bfd6ff7548082e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/dannastaaf"},"lfarrar":{"type":"authors","id":"6544","meta":{"index":"authors_1591205172","id":"6544","found":true},"name":"Lauren Farrar","firstName":"Lauren","lastName":"Farrar","slug":"lfarrar","email":"lfarrar@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lauren has a background in biology, education, and filmmaking. She has had the privilege to work on a diverse array of educational endeavors and is currently a producer for KQED Learning's YouTube series \u003cem>Above the Noise\u003c/em>. Lauren's career has taken her to the deepest parts of the ocean to film deep sea hydrothermal vents for classroom webcasts, into the pool to film synchronized swimmers to teach about the pH scale, and on roller coasters to create a video about activation energy. And, she’s done it all for the sake of education. Lauren loves communicating science! Follow her on twitter @LFarrarAtWork","avatar":"https://secure.gravatar.com/avatar/580c4ece9fa0756ef42202cdcf4146d1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"lowdown","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"education","roles":["administrator"]},{"site":"quest","roles":["administrator"]}],"headData":{"title":"Lauren Farrar | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/580c4ece9fa0756ef42202cdcf4146d1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/580c4ece9fa0756ef42202cdcf4146d1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lfarrar"},"david-mcguire":{"type":"authors","id":"10217","meta":{"index":"authors_1591205172","id":"10217","found":true},"name":"David McGuire","firstName":"David","lastName":"McGuire","slug":"david-mcguire","email":"sharkfilms@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"An avid writer, surfer and ocean voyager, \u003cstrong>David McGuire\u003c/strong> is the founder of the conservation non profit Sea Stewards and is an advocate for a healthy ocean. As Captain, Dive Master and Cinematographer, David has explored the world ocean on numerous sailing voyages collecting media with an emphasis on ocean awareness.Educated in Marine Biology, he holds a masters degree in Environmental Health and has worked in education and public health at the University of California at Berkeley for over a decade. David is the writer, producer and underwater cinematographer of the award winning documentary \u003cem>Sharks: Stewards of the Reef\u003c/em>, and was writer and cinematographer on a film on \u003cem>California Marine Protected Areas\u003c/em>, and \u003cem>Palmyra Atoll\u003c/em>. David has written, filmed and produced a new documentary on the \u003cem>Sharks of San Francisco Bay\u003c/em> and has worked as cameraman on feature films such as \u003cem>180 South\u003c/em> and \u003cem>A Beautiful Wave\u003c/em>. His underwater filmwork on San Francisco elasmobranches and ecosystems continues and he frequently donates his work for conservation causes. As Field and Research Associate with the California Academy of Sciences, David is Project Manager of a shark research program on the San Francisco Bay and has initiated a new sharks awareness campaign: Shark Sanctuary San Francisco. Through expedition sailing and video production, Sea Stewards is exploring and explaining our ocean world, influencing policies and practices from sustainable fishing to marine protection. Through Sea Steward Studios, our Media Production work is used to influence sound policies and sustainable ocean practices. Current work includes a series on Sea Turtle Conservation in Mexico, a film with partners Team Fish Finders using local fishermen to promote catch and release and a documentary on local sustainable seafood and a Cordell Banks Expedition.","avatar":"https://secure.gravatar.com/avatar/e4dbf6a1c294c9fe26d626d16fedae47?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"David McGuire | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/e4dbf6a1c294c9fe26d626d16fedae47?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/e4dbf6a1c294c9fe26d626d16fedae47?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/david-mcguire"},"davidhuppert":{"type":"authors","id":"10296","meta":{"index":"authors_1591205172","id":"10296","found":true},"name":"David Huppert","firstName":"David","lastName":"Huppert","slug":"davidhuppert","email":"dhuppert@unctv.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"As a producer/reporter for UNC-TV, David Huppert has spent the last 6 years immersing himself in the Old North State's culture and folklore, consuming as much of state's rich legacy (and barbecue) as possible.\r\n\r\nDavid returns to UNC-TV after a one-year hiatus in NYC where he produced for CBS This Morning. Since 2000 David has produced pieces for public television (UNC-TV, Charlie Rose) and commercial news (CBS, FNC’s The O’Reilly Factor, CNBC).\r\n\r\nWhen he’s not telling stories for television, David is either working on a documentary about Alaska’s Wrangell-St. Elias National Park, or gallivanting around North Carolina with his wife, @mediumish. You can follow him @hupdiggs and at vimeo.com/davidhuppert","avatar":"https://secure.gravatar.com/avatar/ee54583217cf12dbdba4ce61ceacb7fd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["leadcoordinator","subscriber"]}],"headData":{"title":"David Huppert | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ee54583217cf12dbdba4ce61ceacb7fd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ee54583217cf12dbdba4ce61ceacb7fd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/davidhuppert"},"acalo":{"type":"authors","id":"10423","meta":{"index":"authors_1591205172","id":"10423","found":true},"name":"Adrienne Calo","firstName":"Adrienne","lastName":"Calo","slug":"acalo","email":"acalo@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Adrienne Calo has been a producer of PBS films, specials, and series for the last 12 years. In 2006, she joined the KQED arts series, \"Spark\" as Coordinating Producer, and became Series Producer in its 6th season. Segments she produced for the series earned her four Northern California Emmy nominations. Adrienne then went on to work with social justice media company The Working Group, serving as a producer on their national PBS film “Not In Our Town; Light In the Darkness”, a portrait of a Long Island community in the aftermath of a hate crime. Most recently, Adrienne was the Coordinating Producer of the national PBS series \"Sound Tracks: Music Without Borders\", which uses music to tell stories about international culture and politics. In the course of her broadcasting career, Adrienne has also contributed to programming for ABC News/Nightline, This Week in Northern California, and Austin City Limits.","avatar":"https://secure.gravatar.com/avatar/150f7aae3580f59f325d849e4b9ca87e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["edit_users","promote_users","remove_users","subscriber"]}],"headData":{"title":"Adrienne Calo | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/150f7aae3580f59f325d849e4b9ca87e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/150f7aae3580f59f325d849e4b9ca87e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/acalo"},"maryfecteau":{"type":"authors","id":"10426","meta":{"index":"authors_1591205172","id":"10426","found":true},"name":"Mary Fecteau","firstName":"Mary","lastName":"Fecteau","slug":"maryfecteau","email":"Mary.Fecteau@ideastream.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Fecteau is an Educational Multimedia Producer at WVIZ/PBS ideastream. A native of Rhode Island, she began her career in 2007 at ThinkTV in Dayton, Ohio. Traveling the state for the magazine program Our Ohio, she’s covered everything from chili in Cincinnati, to coral farms in Columbus, to the infamous Cuyahoga River in Cleveland – and was awarded an Ohio Valley Regional Emmy for her work in 2010. She’s currently concentrating on web-based science and educational media, having completed several STEM-focused videos for ideastream. Mary holds a BA in Film from California State University, Long Beach and an MA in Public Media from Ohio University.","avatar":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["coordinator","subscriber"]}],"headData":{"title":"Mary Fecteau | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryfecteau"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"home","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"quest_74013":{"type":"posts","id":"quest_74013","meta":{"index":"posts_1591205157","site":"quest","id":"74013","score":null,"sort":[1428021175000]},"guestAuthors":[],"slug":"e-book-engineering-is-bringing-fish-up-from-the-deep","title":"E-book: Engineering Is Bringing Fish Up from the Deep","publishDate":1428021175,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>\u003ca href=\"http://decompression.woop.ie/\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/04/Decompression-Chamber-02.png\" alt=\"Decompression Chamber-02\" width=\"641\" height=\"361\" class=\"alignleft size-full wp-image-74007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2015/04/Decompression-Chamber-02.png 641w, https://ww2.kqed.org/app/uploads/sites/39/2015/04/Decompression-Chamber-02-400x225.png 400w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://decompression.woop.ie/\" target=\"_blank\">\u003cstrong>View the E-book\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Collecting live fish to study from near-surface waters is a fairly easy task for biologists. The same cannot be said about fish from the ocean's twilight zone, 200-500 feet beneath the surface. Fish in this region are subject to pressure changes when brought up from their deep water home, which can result in injury or death. Scientists at the \u003ca href=\"http://www.calacademy.org/\" target=\"_blank\">California Academy of Sciences\u003c/a> were eager to find a way to collect these fish without causing any harm. They needed a decompression chamber that they could bring with them on their dives and use to transport the fish. The only problem was that nothing like this existed. So they built one.\u003c/p>\n\u003cp>The new, media-rich e-book from QUEST, \u003ca href=\"http://decompression.woop.ie/\" target=\"_blank\">Engineering Is Bringing Fish Up from the Deep\u003c/a>, explores the story of how Academy scientists designed a portable decompression chamber in order to safely transport fish discovered on their expeditions to the Philippines. The book dives into the science of pressure — from the air pressure we experience every day to water pressure and the special adaptations of fish. The book also contains a career spotlight video of the Academy biologist who spearheaded the process of designing the chamber, and a hands-on activity where students of all ages can experience the effects of changing air pressure. \u003c/p>\n\u003cp>\u003ca href=\"http://decompression.woop.ie/\" target=\"_blank\">Engineering Is Bringing Fish Up from the Deep\u003c/a> is the second e-book in our \u003cstrong>Engineering Is...\u003c/strong> series and is available to view on your computer, tablet and smartphone, for free. You can find links to all of KQED's e-books at \u003ca href=\"http://blogs.kqed.org/education/e-books/\" target=\"_blank\">kqed.org/ebooks\u003c/a>.\u003c/p>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003ca href=\"http://decompression.woop.ie/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/04/Decompression-Chamber-105x136.jpg\" alt=\"Decompression Chamber 105x136\" width=\"105\" height=\"136\" class=\"alignleft size-full wp-image-74015\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>Discover how scientists engineered a way to study new fish species from the ocean’s twilight zone.\n\u003c/p>\n\u003cp>\u003ca href=\"http://decompression.woop.ie/\">\u003cimg class=\"wp-image-16316\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"View it on QUEST\" width=\"110\" height=\"40\">\u003c/a>\n\u003c/p>\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The ocean's mysterious twilight zone is home to a wealth of fish species, many that are new to researchers. In this e-book from KQED, discover how scientists from the California Academy of Sciences engineered a device to safely transport live fish from the twilight zone back to the Academy's aquarium for further study.\r\n","status":"publish","parent":0,"modified":1450482698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":288},"headData":{"title":"E-book: Engineering Is Bringing Fish Up from the Deep | KQED","description":"The ocean's mysterious twilight zone is home to a wealth of fish species, many that are new to researchers. In this e-book from KQED, discover how scientists from the California Academy of Sciences engineered a device to safely transport live fish from the twilight zone back to the Academy's aquarium for further study.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74013 http://science.kqed.org/quest/?p=74013","disqusUrl":"https://ww2.kqed.org/quest/2015/04/02/e-book-engineering-is-bringing-fish-up-from-the-deep/","disqusTitle":"E-book: Engineering Is Bringing Fish Up from the Deep","source":"Engineering","sourceUrl":"https://ww2.kqed.org/quest/category/engineering/","path":"/quest/74013/e-book-engineering-is-bringing-fish-up-from-the-deep","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://decompression.woop.ie/\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/04/Decompression-Chamber-02.png\" alt=\"Decompression Chamber-02\" width=\"641\" height=\"361\" class=\"alignleft size-full wp-image-74007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2015/04/Decompression-Chamber-02.png 641w, https://ww2.kqed.org/app/uploads/sites/39/2015/04/Decompression-Chamber-02-400x225.png 400w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://decompression.woop.ie/\" target=\"_blank\">\u003cstrong>View the E-book\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Collecting live fish to study from near-surface waters is a fairly easy task for biologists. The same cannot be said about fish from the ocean's twilight zone, 200-500 feet beneath the surface. Fish in this region are subject to pressure changes when brought up from their deep water home, which can result in injury or death. Scientists at the \u003ca href=\"http://www.calacademy.org/\" target=\"_blank\">California Academy of Sciences\u003c/a> were eager to find a way to collect these fish without causing any harm. They needed a decompression chamber that they could bring with them on their dives and use to transport the fish. The only problem was that nothing like this existed. So they built one.\u003c/p>\n\u003cp>The new, media-rich e-book from QUEST, \u003ca href=\"http://decompression.woop.ie/\" target=\"_blank\">Engineering Is Bringing Fish Up from the Deep\u003c/a>, explores the story of how Academy scientists designed a portable decompression chamber in order to safely transport fish discovered on their expeditions to the Philippines. The book dives into the science of pressure — from the air pressure we experience every day to water pressure and the special adaptations of fish. The book also contains a career spotlight video of the Academy biologist who spearheaded the process of designing the chamber, and a hands-on activity where students of all ages can experience the effects of changing air pressure. \u003c/p>\n\u003cp>\u003ca href=\"http://decompression.woop.ie/\" target=\"_blank\">Engineering Is Bringing Fish Up from the Deep\u003c/a> is the second e-book in our \u003cstrong>Engineering Is...\u003c/strong> series and is available to view on your computer, tablet and smartphone, for free. You can find links to all of KQED's e-books at \u003ca href=\"http://blogs.kqed.org/education/e-books/\" target=\"_blank\">kqed.org/ebooks\u003c/a>.\u003c/p>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003ca href=\"http://decompression.woop.ie/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/04/Decompression-Chamber-105x136.jpg\" alt=\"Decompression Chamber 105x136\" width=\"105\" height=\"136\" class=\"alignleft size-full wp-image-74015\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>Discover how scientists engineered a way to study new fish species from the ocean’s twilight zone.\n\u003c/p>\n\u003cp>\u003ca href=\"http://decompression.woop.ie/\">\u003cimg class=\"wp-image-16316\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"View it on QUEST\" width=\"110\" height=\"40\">\u003c/a>\n\u003c/p>\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/74013/e-book-engineering-is-bringing-fish-up-from-the-deep","authors":["6170"],"categories":["quest_4","quest_8","quest_16"],"tags":["quest_197","quest_439","quest_12946","quest_1099","quest_12269","quest_2288","quest_13068"],"collections":["quest_13156"],"featImg":"quest_74007","label":"source_quest_74013"},"quest_73891":{"type":"posts","id":"quest_73891","meta":{"index":"posts_1591205157","site":"quest","id":"73891","score":null,"sort":[1425590007000]},"guestAuthors":[],"slug":"bringing-fish-up-from-the-deep","title":"Bringing Fish Up from the Deep","publishDate":1425590007,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Having trouble viewing the video? Download or stream it on \u003ca href=\"http://www.pbslearningmedia.org/resource/17f87952-7500-421d-9aa3-483b81de5abe/bringing-fish-up-from-the-deep/\"> PBS LearningMedia\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Article by Lauren Farrar\u003c/em>\u003c/p>\n\u003cp>Deep below the ocean’s surface lies a mysterious region known as the “twilight zone.” Located 200 to 500 feet beneath the surface, this region receives scarce amounts of light, mimicking twilight—the time of day just after sunset. Some areas of the twilight zone are vast ocean space, but some are home to incredible coral reefs.\u003c/p>\n\u003cp>Scientists have many unanswered questions about this region, in part because it is so hard to reach. Diving to these depths requires specialized training and gear, and takes hours to safely ascend. Bart Shepherd and Luiz Rocha at the \u003ca href=\"http://www.calacademy.org/\"> California Academy of Sciences \u003c/a> are among a group of scientists that get to explore these depths.\u003c/p>\n\u003cp>“More people have been to the surface of the moon than have been to these reefs,” says Bart Shepherd, director of the \u003ca href=\"http://www.calacademy.org/exhibits/steinhart-aquarium\"> Steinhart Aquarium \u003c/a> at the California Academy of Sciences.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Everywhere we go, about half of the fish are not known. They don’t have a scientific name. The other half, we didn’t know that they went that deep. So, these are all new records, either new records of depth extensions or range extensions, or new species,” says Luiz Rocha, curator of ichthyology at the California Academy of Sciences.\u003c/p>\n\u003cp>The scientists are studying the twilight zone to learn about the biodiversity of this region and the greater role it plays in the health of the ocean. “You know, one of the great questions that we still have is ‘What are the connections between the shallow reefs and these twilight zone reefs?’ And, that’s really why we are studying it. That’s really why we continue to go and look there,” explains Shepherd.\u003c/p>\n\u003cp>As part of their research, Shepherd and Rocha wanted to collect live fish of newly discovered species in order to study their behavior and to display in the Academy’s aquarium for the public to see. “I think in order for people to really understand and want to conserve and protect life in these depths, they really have to have a direct connection with it, and they need to be able to see things that came from there,” adds Shepherd.\u003c/p>\n\u003cp>However, the researchers ran into a problem. They knew if they tried to bring fish up from that depth, the swim bladder -- an organ that helps fish maintain their buoyancy -- would expand, crushing other vital organs inside the fish, often causing the fish to die.\u003c/p>\n\u003cp>Figuring out a solution to this problem was a team effort. Matt Wandell, a biologist at the Steinhart Aquarium, was a key player in designing the device that would allow fish to be brought up safely. “I had started to hear about the idea of the California Academy of Sciences going down and exploring deep under the ocean with divers, and possibly collecting fish down there. And since my job is to make sure that those fish come back healthy, I thought about different ways that we could make sure that they could handle that pressure change,” explains Wandell.\u003c/p>\n\u003cp>The team engineered a portable device in which they could collect fish during their dives. The device, known as a portable decompression chamber, was designed to maintain the pressure of the twilight zone while the fish are transported to the surface. Once at sea level, the pressure inside the chamber is slowly reduced, often over two to three days. This gives the fish enough time to safely adjust to living at lower pressure.\u003c/p>\n\u003cp>With this portable decompression chamber, researchers at the California Academy of Sciences have been successful in collecting fish from the twilight zone. Species from their \u003ca href=\"http://ww2.kqed.org/quest/video/diving-into-the-twilight-zone/\">recent expedition to the Philippines\u003c/a> are \u003ca href=\"http://ww2.kqed.org/news/2014/7/27/exotic-new-aquatic-species-on-display-at-cal-academy/\">now on display\u003c/a> at the Steinhart Aquarium.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This video is part of our \u003ca href=\"http://learning.kqed.org/ebook/decompression\"> Engineering Is: Bringing Fish Up from the Deep\u003c/a> e-book. The e-book explores the science and engineering principles behind the California Academy of Sciences’ portable decompression chamber, and includes videos, interactives and media making opportunities. You can find our other e-books at \u003ca href=\"http://blogs.kqed.org/education/e-books/\">kqed.org/ebooks\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Scientists at the California Academy of Sciences have designed a portable decompression chamber to safely bring new fish species up from the twilight zone.","status":"publish","parent":0,"modified":1445907034,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":704},"headData":{"title":"Bringing Fish Up from the Deep | KQED","description":"Scientists at the California Academy of Sciences have designed a portable decompression chamber to safely bring new fish species up from the twilight zone.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73891 http://science.kqed.org/quest/?p=73891","disqusUrl":"https://ww2.kqed.org/quest/2015/03/05/bringing-fish-up-from-the-deep/","disqusTitle":"Bringing Fish Up from the Deep","videoEmbed":"https://www.youtube.com/watch?t=5&v=c-QRgVgCpCg","source":"Engineering","sourceUrl":"https://ww2.kqed.org/quest/category/engineering/","path":"/quest/73891/bringing-fish-up-from-the-deep","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Having trouble viewing the video? Download or stream it on \u003ca href=\"http://www.pbslearningmedia.org/resource/17f87952-7500-421d-9aa3-483b81de5abe/bringing-fish-up-from-the-deep/\"> PBS LearningMedia\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Article by Lauren Farrar\u003c/em>\u003c/p>\n\u003cp>Deep below the ocean’s surface lies a mysterious region known as the “twilight zone.” Located 200 to 500 feet beneath the surface, this region receives scarce amounts of light, mimicking twilight—the time of day just after sunset. Some areas of the twilight zone are vast ocean space, but some are home to incredible coral reefs.\u003c/p>\n\u003cp>Scientists have many unanswered questions about this region, in part because it is so hard to reach. Diving to these depths requires specialized training and gear, and takes hours to safely ascend. Bart Shepherd and Luiz Rocha at the \u003ca href=\"http://www.calacademy.org/\"> California Academy of Sciences \u003c/a> are among a group of scientists that get to explore these depths.\u003c/p>\n\u003cp>“More people have been to the surface of the moon than have been to these reefs,” says Bart Shepherd, director of the \u003ca href=\"http://www.calacademy.org/exhibits/steinhart-aquarium\"> Steinhart Aquarium \u003c/a> at the California Academy of Sciences.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Everywhere we go, about half of the fish are not known. They don’t have a scientific name. The other half, we didn’t know that they went that deep. So, these are all new records, either new records of depth extensions or range extensions, or new species,” says Luiz Rocha, curator of ichthyology at the California Academy of Sciences.\u003c/p>\n\u003cp>The scientists are studying the twilight zone to learn about the biodiversity of this region and the greater role it plays in the health of the ocean. “You know, one of the great questions that we still have is ‘What are the connections between the shallow reefs and these twilight zone reefs?’ And, that’s really why we are studying it. That’s really why we continue to go and look there,” explains Shepherd.\u003c/p>\n\u003cp>As part of their research, Shepherd and Rocha wanted to collect live fish of newly discovered species in order to study their behavior and to display in the Academy’s aquarium for the public to see. “I think in order for people to really understand and want to conserve and protect life in these depths, they really have to have a direct connection with it, and they need to be able to see things that came from there,” adds Shepherd.\u003c/p>\n\u003cp>However, the researchers ran into a problem. They knew if they tried to bring fish up from that depth, the swim bladder -- an organ that helps fish maintain their buoyancy -- would expand, crushing other vital organs inside the fish, often causing the fish to die.\u003c/p>\n\u003cp>Figuring out a solution to this problem was a team effort. Matt Wandell, a biologist at the Steinhart Aquarium, was a key player in designing the device that would allow fish to be brought up safely. “I had started to hear about the idea of the California Academy of Sciences going down and exploring deep under the ocean with divers, and possibly collecting fish down there. And since my job is to make sure that those fish come back healthy, I thought about different ways that we could make sure that they could handle that pressure change,” explains Wandell.\u003c/p>\n\u003cp>The team engineered a portable device in which they could collect fish during their dives. The device, known as a portable decompression chamber, was designed to maintain the pressure of the twilight zone while the fish are transported to the surface. Once at sea level, the pressure inside the chamber is slowly reduced, often over two to three days. This gives the fish enough time to safely adjust to living at lower pressure.\u003c/p>\n\u003cp>With this portable decompression chamber, researchers at the California Academy of Sciences have been successful in collecting fish from the twilight zone. Species from their \u003ca href=\"http://ww2.kqed.org/quest/video/diving-into-the-twilight-zone/\">recent expedition to the Philippines\u003c/a> are \u003ca href=\"http://ww2.kqed.org/news/2014/7/27/exotic-new-aquatic-species-on-display-at-cal-academy/\">now on display\u003c/a> at the Steinhart Aquarium.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This video is part of our \u003ca href=\"http://learning.kqed.org/ebook/decompression\"> Engineering Is: Bringing Fish Up from the Deep\u003c/a> e-book. The e-book explores the science and engineering principles behind the California Academy of Sciences’ portable decompression chamber, and includes videos, interactives and media making opportunities. You can find our other e-books at \u003ca href=\"http://blogs.kqed.org/education/e-books/\">kqed.org/ebooks\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/73891/bringing-fish-up-from-the-deep","authors":["10423"],"categories":["quest_4","quest_8"],"tags":["quest_439","quest_13140","quest_13138","quest_12946","quest_1099","quest_12269","quest_3351","quest_2034","quest_2141","quest_2349","quest_2787","quest_13139","quest_13068","quest_3071"],"collections":["quest_13156"],"featImg":"quest_73901","label":"source_quest_73891"},"quest_73368":{"type":"posts","id":"quest_73368","meta":{"index":"posts_1591205157","site":"quest","id":"73368","score":null,"sort":[1418418327000]},"guestAuthors":[],"slug":"career-spotlight-water-quality-specialist","title":"Career Spotlight: Water Quality Specialist","publishDate":1418418327,"format":"aside","headTitle":"Career Spotlight | QUEST | KQED Science","labelTerm":{},"content":"\u003cp>http://www.youtube.com/watch?v=jqFDXNkrsTo?feature=player_embedded\u003c/p>\n\u003cp>Melanie Harrison is a water quality specialist with the \u003ca href=\"http://www.noaa.gov/\">National Oceanic and Atmospheric Administration\u003c/a> (NOAA) \u003ca href=\"http://www.nmfs.noaa.gov/\">Marine Fisheries Division\u003c/a>. She helps protect and restore threatened and endangered fish by evaluating development projects. In order to protect and restore these fish species she has to consider how climate change will impact the fish and their habitat in the future.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>This video is featured in our \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/collections/clue-into-climate/\" target=\"_blank\">Clue into Climate\u003c/a>\u003c/strong> e-book series. Click on the tabs below to download our free e-books and subscribe to our iTunes U course. You can also visit our \u003ca href=\"http://blogs.kqed.org/education/e-books/\">e-books page\u003c/a> to view our other offerings.\u003c/strong>\u003c/p>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-11944\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Climate-e-book-cover-1-150x194.png\" alt=\"Climate e-book cover 1\" width=\"105\" height=\"136\">\u003c/p>\n\u003cp>Look into the causes of climate change, and discover how scientists develop and use climate models.\u003c/p>\n\u003cp>\u003ca href=\"https://itunes.apple.com/ee/book/clue-into-climate-causes-change/id927517681?mt=13\">\u003cimg class=\"wp-image-11945\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Download_on_iTunes_Badge_US-UK_110x40_1004.png\" alt=\"Download on iBooks\" width=\"110\" height=\"40\">\u003c/a> \u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg alt=\"\">\u003c/a>\u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"Subscribe on iTunes\" width=\"110\" height=\"40\">\u003c/a>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-14724\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Climate-e-book-cover-2-150x194.png\" alt=\"Climate e-book cover 2 web\" width=\"105\" height=\"136\">\u003c/p>\n\u003cp>Learn about how climate change influences precipitation patterns and how it impacts our frozen landscape.\u003c/p>\n\u003cp>\u003ca href=\"https://itunes.apple.com/us/book/clue-into-climate-changing/id930719116?mt=13\">\u003cimg class=\"wp-image-11945\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Download_on_iTunes_Badge_US-UK_110x40_1004.png\" alt=\"Download on iBooks\" width=\"110\" height=\"40\">\u003c/a> \u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg alt=\"\">\u003c/a>\u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"Subscribe on iTunes\" width=\"110\" height=\"40\">\u003c/a>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-14735\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Climate-e-book-cover-3-150x194.png\" alt=\"Climate e-book cover 3 updated web\" width=\"105\" height=\"136\">\u003c/p>\n\u003cp>Investigate shifts in the distribution of plant and animal species due to climate change, and the effects of increased carbon dioxide emissions on the ocean.\u003c/p>\n\u003cp>\u003ca href=\"https://itunes.apple.com/us/book/clue-into-climate-changing/id932195900?mt=13\">\u003cimg class=\"wp-image-11945\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Download_on_iTunes_Badge_US-UK_110x40_1004.png\" alt=\"Download on iBooks\" width=\"110\" height=\"40\">\u003c/a> \u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg alt=\"\">\u003c/a>\u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"Subscribe on iTunes\" width=\"110\" height=\"40\">\u003c/a>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-14737\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Climate-e-book-cover-4-150x194.png\" alt=\"Climate e-book cover 4 web\" width=\"105\" height=\"136\">\u003c/p>\n\u003cp>See how communities are preparing for sea level rise and other impacts of climate change, and ways we can help minimize future climate change.\u003c/p>\n\u003cp>\u003ca href=\"https://itunes.apple.com/us/book/clue-into-climate-facing-our/id932658240?mt=13\">\u003cimg class=\"wp-image-11945\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Download_on_iTunes_Badge_US-UK_110x40_1004.png\" alt=\"Download on iBooks\" width=\"110\" height=\"40\">\u003c/a> \u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg alt=\"\">\u003c/a>\u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"Subscribe on iTunes\" width=\"110\" height=\"40\">\u003c/a>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"clearfix\">\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Melanie Harrison is a water quality specialist with the National Oceanic and Atmospheric Administration. She helps protect and restore threatened and endangered fish species.","status":"publish","parent":0,"modified":1450476309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":191},"headData":{"title":"Career Spotlight: Water Quality Specialist | KQED","description":"Melanie Harrison is a water quality specialist with the National Oceanic and Atmospheric Administration. She helps protect and restore threatened and endangered fish species.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73368 http://science.kqed.org/quest/?p=73368","disqusUrl":"https://ww2.kqed.org/quest/2014/12/12/career-spotlight-water-quality-specialist/","disqusTitle":"Career Spotlight: Water Quality Specialist","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/73368/career-spotlight-water-quality-specialist","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>http://www.youtube.com/watch?v=jqFDXNkrsTo?feature=player_embedded\u003c/p>\n\u003cp>Melanie Harrison is a water quality specialist with the \u003ca href=\"http://www.noaa.gov/\">National Oceanic and Atmospheric Administration\u003c/a> (NOAA) \u003ca href=\"http://www.nmfs.noaa.gov/\">Marine Fisheries Division\u003c/a>. She helps protect and restore threatened and endangered fish by evaluating development projects. In order to protect and restore these fish species she has to consider how climate change will impact the fish and their habitat in the future.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>This video is featured in our \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/collections/clue-into-climate/\" target=\"_blank\">Clue into Climate\u003c/a>\u003c/strong> e-book series. Click on the tabs below to download our free e-books and subscribe to our iTunes U course. You can also visit our \u003ca href=\"http://blogs.kqed.org/education/e-books/\">e-books page\u003c/a> to view our other offerings.\u003c/strong>\u003c/p>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-11944\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Climate-e-book-cover-1-150x194.png\" alt=\"Climate e-book cover 1\" width=\"105\" height=\"136\">\u003c/p>\n\u003cp>Look into the causes of climate change, and discover how scientists develop and use climate models.\u003c/p>\n\u003cp>\u003ca href=\"https://itunes.apple.com/ee/book/clue-into-climate-causes-change/id927517681?mt=13\">\u003cimg class=\"wp-image-11945\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Download_on_iTunes_Badge_US-UK_110x40_1004.png\" alt=\"Download on iBooks\" width=\"110\" height=\"40\">\u003c/a> \u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg alt=\"\">\u003c/a>\u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"Subscribe on iTunes\" width=\"110\" height=\"40\">\u003c/a>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-14724\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Climate-e-book-cover-2-150x194.png\" alt=\"Climate e-book cover 2 web\" width=\"105\" height=\"136\">\u003c/p>\n\u003cp>Learn about how climate change influences precipitation patterns and how it impacts our frozen landscape.\u003c/p>\n\u003cp>\u003ca href=\"https://itunes.apple.com/us/book/clue-into-climate-changing/id930719116?mt=13\">\u003cimg class=\"wp-image-11945\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Download_on_iTunes_Badge_US-UK_110x40_1004.png\" alt=\"Download on iBooks\" width=\"110\" height=\"40\">\u003c/a> \u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg alt=\"\">\u003c/a>\u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"Subscribe on iTunes\" width=\"110\" height=\"40\">\u003c/a>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-14735\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Climate-e-book-cover-3-150x194.png\" alt=\"Climate e-book cover 3 updated web\" width=\"105\" height=\"136\">\u003c/p>\n\u003cp>Investigate shifts in the distribution of plant and animal species due to climate change, and the effects of increased carbon dioxide emissions on the ocean.\u003c/p>\n\u003cp>\u003ca href=\"https://itunes.apple.com/us/book/clue-into-climate-changing/id932195900?mt=13\">\u003cimg class=\"wp-image-11945\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Download_on_iTunes_Badge_US-UK_110x40_1004.png\" alt=\"Download on iBooks\" width=\"110\" height=\"40\">\u003c/a> \u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg alt=\"\">\u003c/a>\u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"Subscribe on iTunes\" width=\"110\" height=\"40\">\u003c/a>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"clearfix\">\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-14737\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Climate-e-book-cover-4-150x194.png\" alt=\"Climate e-book cover 4 web\" width=\"105\" height=\"136\">\u003c/p>\n\u003cp>See how communities are preparing for sea level rise and other impacts of climate change, and ways we can help minimize future climate change.\u003c/p>\n\u003cp>\u003ca href=\"https://itunes.apple.com/us/book/clue-into-climate-facing-our/id932658240?mt=13\">\u003cimg class=\"wp-image-11945\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/Download_on_iTunes_Badge_US-UK_110x40_1004.png\" alt=\"Download on iBooks\" width=\"110\" height=\"40\">\u003c/a> \u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg alt=\"\">\u003c/a>\u003ca href=\"https://itunes.apple.com/us/course/clue-into-climate/id944516910\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2015/12/E-book-button-for-Web.png\" alt=\"Subscribe on iTunes\" width=\"110\" height=\"40\">\u003c/a>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"clearfix\">\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/73368/career-spotlight-water-quality-specialist","authors":["6544"],"series":["quest_13374"],"categories":["quest_4","quest_6","quest_9","quest_11766"],"tags":["quest_326","quest_621","quest_13098","quest_12946","quest_1099","quest_11194","quest_1585","quest_2001"],"collections":["quest_13355"],"featImg":"quest_73373","label":"source_quest_73368"},"quest_61576":{"type":"posts","id":"quest_61576","meta":{"index":"posts_1591205157","site":"quest","id":"61576","score":null,"sort":[1396360845000]},"guestAuthors":[],"slug":"let-them-eat-flies","title":"Let Them Eat Flies","publishDate":1396360845,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Yellow Springs, Ohio, has been known for its counter-culture vibe since the 1960s, but the day the bug farm arrived its eccentricity rating went up a notch.\u003c/p>\n\u003cp>Consisting of a few tidy buildings, \u003ca href=\"http://www.enviroflight.net/\">EnviroFlight\u003c/a> sits across from a hip brewpub in an unassuming industrial park. It houses millions of bugs, but you wouldn’t know it from the outside -- or from the inside for that matter. The “production room” is so bright and clean it could be an industrial bakery. But look closely inside one of the dozens of stainless steel vats and you’ll see writhing insect larvae, happily munching on cookie and cracker crumbs.\u003c/p>\n\u003cp>The larvae are those of the \u003ca href=\"https://insects.tamu.edu/fieldguide/cimg226.html\">black soldier fly\u003c/a>, a native, nonpathogenic insect. The larva’s size increases by 5,000 times in the span of just a few weeks. Their fast growth is key to the operation, but so is their food: mostly pre-consumer waste, aka the scraps from big food manufacturing facilities. Chicken-nugget breading is often on the menu, but sometimes it’s broken cookies or spent grains from the adjacent brewpub -- whatever is cheap and available. “They’ll eat anything,” said Glen Courtright, the man at the helm of the operation.\u003c/p>\n\u003cfigure id=\"attachment_68621\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084.jpg\">\u003cimg class=\"size-large wp-image-68621\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084-640x360.jpg\" alt=\"EnviroFlight founder Glen Courtright\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">EnviroFlight founder Glen Courtright shows off one of his millions black soldier flies. He believes these insects are the key to sustainable animal feed. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>For a bug farmer in a hippy town, Glen Courtright isn’t what you’d expect. An ex-Naval Intelligence Officer and engineer, he’s now an entrepreneur on the ground floor of what he believes is the next big thing in agriculture. He’s spent years tinkering with the most efficient way to grow his bugs. “The goal here is to grow bugs in a safe and responsible manner to get a safe product into our food chain,” said Courtright.\u003c/p>\n\u003cfigure id=\"attachment_68620\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083.jpg\">\u003cimg class=\"size-large wp-image-68620\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083-640x360.jpg\" alt=\"Mating Soldier Flies\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black soldier flies mate in the part of the facility that Glen refers to as \"The Love Shack\" -- a structure specifically designed to get the insects to mate. Photo by Anne Glausser\u003c/figcaption>\u003c/figure>\n\u003cp>But where on the food chain will Courtright’s bugs reside? Although his “bug protein” can certainly be used as an alternative protein source for humans, Courtright is very clear that he doesn’t think bugs will be crawling onto our plates anytime soon. Instead, he sees his bugs, among \u003ca href=\"http://www.enviroflight.net/our-process/\">other things,\u003c/a> as a feed augmentation for farmed fish. The appeal to fish is simple. “Fish normally eat bugs in the wild,” said Courtright, referring to the fact that aquatic bugs make up a significant portion of most wild fish diets.\u003c/p>\n\u003cfigure id=\"attachment_68622\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\">\u003cimg class=\" wp-image-68622 \" title=\"Drying Larva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\" alt=\"Drying Larva\" width=\"602\" height=\"338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097.jpg 1673w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-960x539.jpg 960w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtright removes a sample batch of dried larva from his test oven. From here, the larva is ground up and added in place of fishmeal. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Farmed fish generally eat a combination of corn and soy fillers paired with \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">fish meal\u003c/a>, made of ground up small fish like anchovies and sardines. Corn and soy are cheap and plentiful sources of protein and fat, but the most popular farmed fish (salmon, trout, perch, tilapia) are carnivorous and not inclined to eat food that doesn’t contain fish meal. According to Dr. Tony Forshey, chief of animal health for the Ohio Department of Agriculture, it’s a matter of taste. “Fish meal tastes good for the fish,” he said, “so in order to get them to eat it, they have to like it and they have to like the taste of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is that the small fish that are used to make fish meal are \u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/issues/aquaculture_wildfish.aspx\">wild caught\u003c/a>, and with a growing population of seafood lovers across the world, the threat of overfishing these forage fish is \u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/index.html\">very real\u003c/a>. According to Wooster-based fish farmer Tom Machamer, the threat extends to people’s pocketbooks. “We’re harvesting more from the ocean,” he said, “so the cost of fish meal has increased drastically in the last three or four years.”\u003c/p>\n\u003cfigure id=\"attachment_68619\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38.jpg\">\u003cimg class=\"size-large wp-image-68619\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38-640x360.jpg\" alt=\"Fish Farmer Tom Machamer\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish farmer Tom Machamer gathers up some bass at his farm in Wooster, OH. He currently uses traditional fish meal-based feed, but is interested in the prospect of a more affordable and sustainable feed. Photo by Hannah Weinberger.\u003c/figcaption>\u003c/figure>\n\u003cp>This is where EnviroFlight comes in. According to Courtright’s tests, larger carnivorous fish crave his “insect meal” the same way they do fish meal. And because Courtright is able to grow an abundant, steady supply of insect meal, he thinks he has created a more affordable and sustainable way to feed farmed fish.\u003c/p>\n\u003cp>Noting the growing human population, the overfished oceans, and widespread wasteful food practices, Courtright says his bug engineering could help on many fronts. “We have the technology that can solve two problems,” he noted. “We can solve a food problem, and we can solve a waste problem.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All with the help of some very hungry flies.\u003c/p>\n\n","blocks":[],"excerpt":"QUEST goes behind the scenes at an innovative “bug farm” in Ohio, where engineer and entrepreneur Glen Courtright harnesses the power of flies to turn food waste into sustainable fish feed.","status":"publish","parent":0,"modified":1457556009,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":853},"headData":{"title":"Let Them Eat Flies | KQED","description":"QUEST goes behind the scenes at an innovative “bug farm” in Ohio, where engineer and entrepreneur Glen Courtright harnesses the power of flies to turn food waste into sustainable fish feed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61576 http://science.kqed.org/quest/?p=61576","disqusUrl":"https://ww2.kqed.org/quest/2014/04/01/let-them-eat-flies/","disqusTitle":"Let Them Eat Flies","videoEmbed":"https://www.youtube.com/watch?v=cpol2d0c820","source":"Biology","sourceUrl":"https://ww2.kqed.org/quest/category/biology/","path":"/quest/61576/let-them-eat-flies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yellow Springs, Ohio, has been known for its counter-culture vibe since the 1960s, but the day the bug farm arrived its eccentricity rating went up a notch.\u003c/p>\n\u003cp>Consisting of a few tidy buildings, \u003ca href=\"http://www.enviroflight.net/\">EnviroFlight\u003c/a> sits across from a hip brewpub in an unassuming industrial park. It houses millions of bugs, but you wouldn’t know it from the outside -- or from the inside for that matter. The “production room” is so bright and clean it could be an industrial bakery. But look closely inside one of the dozens of stainless steel vats and you’ll see writhing insect larvae, happily munching on cookie and cracker crumbs.\u003c/p>\n\u003cp>The larvae are those of the \u003ca href=\"https://insects.tamu.edu/fieldguide/cimg226.html\">black soldier fly\u003c/a>, a native, nonpathogenic insect. The larva’s size increases by 5,000 times in the span of just a few weeks. Their fast growth is key to the operation, but so is their food: mostly pre-consumer waste, aka the scraps from big food manufacturing facilities. Chicken-nugget breading is often on the menu, but sometimes it’s broken cookies or spent grains from the adjacent brewpub -- whatever is cheap and available. “They’ll eat anything,” said Glen Courtright, the man at the helm of the operation.\u003c/p>\n\u003cfigure id=\"attachment_68621\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084.jpg\">\u003cimg class=\"size-large wp-image-68621\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084-640x360.jpg\" alt=\"EnviroFlight founder Glen Courtright\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">EnviroFlight founder Glen Courtright shows off one of his millions black soldier flies. He believes these insects are the key to sustainable animal feed. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>For a bug farmer in a hippy town, Glen Courtright isn’t what you’d expect. An ex-Naval Intelligence Officer and engineer, he’s now an entrepreneur on the ground floor of what he believes is the next big thing in agriculture. He’s spent years tinkering with the most efficient way to grow his bugs. “The goal here is to grow bugs in a safe and responsible manner to get a safe product into our food chain,” said Courtright.\u003c/p>\n\u003cfigure id=\"attachment_68620\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083.jpg\">\u003cimg class=\"size-large wp-image-68620\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083-640x360.jpg\" alt=\"Mating Soldier Flies\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black soldier flies mate in the part of the facility that Glen refers to as \"The Love Shack\" -- a structure specifically designed to get the insects to mate. Photo by Anne Glausser\u003c/figcaption>\u003c/figure>\n\u003cp>But where on the food chain will Courtright’s bugs reside? Although his “bug protein” can certainly be used as an alternative protein source for humans, Courtright is very clear that he doesn’t think bugs will be crawling onto our plates anytime soon. Instead, he sees his bugs, among \u003ca href=\"http://www.enviroflight.net/our-process/\">other things,\u003c/a> as a feed augmentation for farmed fish. The appeal to fish is simple. “Fish normally eat bugs in the wild,” said Courtright, referring to the fact that aquatic bugs make up a significant portion of most wild fish diets.\u003c/p>\n\u003cfigure id=\"attachment_68622\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\">\u003cimg class=\" wp-image-68622 \" title=\"Drying Larva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\" alt=\"Drying Larva\" width=\"602\" height=\"338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097.jpg 1673w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-960x539.jpg 960w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtright removes a sample batch of dried larva from his test oven. From here, the larva is ground up and added in place of fishmeal. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Farmed fish generally eat a combination of corn and soy fillers paired with \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">fish meal\u003c/a>, made of ground up small fish like anchovies and sardines. Corn and soy are cheap and plentiful sources of protein and fat, but the most popular farmed fish (salmon, trout, perch, tilapia) are carnivorous and not inclined to eat food that doesn’t contain fish meal. According to Dr. Tony Forshey, chief of animal health for the Ohio Department of Agriculture, it’s a matter of taste. “Fish meal tastes good for the fish,” he said, “so in order to get them to eat it, they have to like it and they have to like the taste of it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem is that the small fish that are used to make fish meal are \u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/issues/aquaculture_wildfish.aspx\">wild caught\u003c/a>, and with a growing population of seafood lovers across the world, the threat of overfishing these forage fish is \u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/index.html\">very real\u003c/a>. According to Wooster-based fish farmer Tom Machamer, the threat extends to people’s pocketbooks. “We’re harvesting more from the ocean,” he said, “so the cost of fish meal has increased drastically in the last three or four years.”\u003c/p>\n\u003cfigure id=\"attachment_68619\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38.jpg\">\u003cimg class=\"size-large wp-image-68619\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38-640x360.jpg\" alt=\"Fish Farmer Tom Machamer\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish farmer Tom Machamer gathers up some bass at his farm in Wooster, OH. He currently uses traditional fish meal-based feed, but is interested in the prospect of a more affordable and sustainable feed. Photo by Hannah Weinberger.\u003c/figcaption>\u003c/figure>\n\u003cp>This is where EnviroFlight comes in. According to Courtright’s tests, larger carnivorous fish crave his “insect meal” the same way they do fish meal. And because Courtright is able to grow an abundant, steady supply of insect meal, he thinks he has created a more affordable and sustainable way to feed farmed fish.\u003c/p>\n\u003cp>Noting the growing human population, the overfished oceans, and widespread wasteful food practices, Courtright says his bug engineering could help on many fronts. “We have the technology that can solve two problems,” he noted. “We can solve a food problem, and we can solve a waste problem.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All with the help of some very hungry flies.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/61576/let-them-eat-flies","authors":["10426"],"categories":["quest_4","quest_8","quest_3229","quest_3422","quest_3233"],"tags":["quest_9912","quest_12736","quest_403","quest_12741","quest_1099","quest_12604","quest_1122","quest_12228","quest_12269","quest_10327","quest_1472","quest_12738","quest_2141","quest_2349","quest_10429","quest_13364","quest_2893","quest_3071","quest_12295","quest_12744"],"featImg":"quest_68664","label":"source_quest_61576"},"quest_60340":{"type":"posts","id":"quest_60340","meta":{"index":"posts_1591205157","site":"quest","id":"60340","score":null,"sort":[1382450404000]},"guestAuthors":[],"slug":"restoring-oyster-reefs","title":"Restoring Oyster Reefs","publishDate":1382450404,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cstrong>“He was a brave man that first ate an oyster.” \u003c/strong>- satirist Jonathan Swift (1667–1745)\u003c/p>\n\u003cp>No one knows who that brave soul was who first shucked an oyster, but we do know that by the late 1800s millions of pounds of salty, slimy oyster meat were being harvested from places like North Carolina’s Outer Banks and shipped across the country. The secret was out: raw, steamed, grilled, or fried, oysters were on the menu from coast to coast.\u003c/p>\n\u003cfigure id=\"attachment_62171\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives.jpg\">\u003cimg class=\"size-medium wp-image-62171 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives-337x253.jpg\" alt=\"Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. This archive photo was provided by NC State University.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. Archive photo provided by NC State University.\u003c/figcaption>\u003c/figure>\n\u003cp>As the demand for oysters increased, fishermen began using more sophisticated tools -- like mechanical dredge boats -- to boost their catch. And boy, were they successful! Marine scientists generally place the current oyster population at around 50 percent of what it was a century ago. And some estimates claim areas like \u003ca href=\"http://www.nccoast.org/Content.aspx?key=0dec568b-85f4-4e84-86d1-8a449db4055f&title=Oyster+Habitat\">North Carolina’s Pamlico Sound\u003c/a> are at 10 percent of the levels that existed in the early 20th century.\u003c/p>\n\u003cp>One of the reasons that populations have been so decimated and haven’t been able to come back has to do with the \u003ca href=\"http://www.ncseagrant.org/home/coastwatch/coastwatch-articles?task=showArticle&id=750\">habitat needs of the oyster\u003c/a>. Baby oysters, or spat, literally grow on the backs of their ancestors. Spat swim in the water column until they can latch on to a suitable surface. More often than not, that surface is an established oyster reef made up of generations of older oysters. As wild oyster harvesting increased, the reefs diminished and baby oysters had no place to anchor. The oyster population plummeted.\u003c/p>\n\u003cp>But this isn’t just another “\u003ca href=\"http://www.ncseagrant.org/home/coastwatch?task=showArticle&view=listarticles&id=750\">species of special concern\u003c/a>” story.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It turns out that oysters are indispensable to the marine ecosystem. Aside from their role as a viable fishery, oyster reefs provide three main ecosystem services. They stabilize shorelines by breaking up wave energy, they provide habitat for hundreds of marine organisms such as crabs and barnacles and, perhaps most importantly, they help filter the water.\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=Islo0nEmJU8]\u003cbr>\nA\u003cem>dult\u003c/em> o\u003cem>ysters can filter up to 50 gallons of water a day. In this one hour timelapse video, you can see a decrease in the levels of turbidity, or murk, in the water.\u003c/em>\u003c/p>\n\u003cp>Filter-feeding oysters transfer nutrients (including nitrogen) from the water to the bottom. \u003ca href=\"http://blog.nature.org/science/2013/09/10/restoring-oyster-reefs/\">That’s a good thing, not only for the marine ecosystem but also for humans\u003c/a>. Studies estimate that oyster-reef sediments remove 25 percent more nitrogen than areas without oysters. An excess of nitrogen in the water promotes algal blooms that shade underwater vegetation and can lower the dissolved oxygen levels. Loss of underwater vegetation and low oxygen are increasingly common in coastal ecosystems. They can result in undesirable impacts ranging from reduced water clarity to fewer fish.\u003c/p>\n\u003cfigure id=\"attachment_62167\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3.jpg\">\u003cimg class=\"size-medium wp-image-62167\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3-450x229.jpg\" alt=\"Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\" width=\"450\" height=\"229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>In North Carolina, and around the country, initiatives to restore oyster reefs can become a political, cultural, environmental, and economic quagmire. There are many competing interests at stake, from the livelihood of fishermen to government oversight to downstream water-quality issues. Scientists have long studied the many ecosystem services provided by oysters and are now stepping into the fray armed with data to prove where, why, and how to restore oyster reefs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These days, the brave ones aren’t those eating the oysters. Rather, they are the men and women charged with keeping oysters in our waters and on our plates, now and into the future.\u003c/p>\n\n","blocks":[],"excerpt":"In this video, scientists wade through marshes along North Carolina’s coast on a mission to restore oyster reefs, which are critical to the health of our marine ecosystems.","status":"publish","parent":0,"modified":1457565217,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":604},"headData":{"title":"Restoring Oyster Reefs | KQED","description":"In this video, scientists wade through marshes along North Carolina’s coast on a mission to restore oyster reefs, which are critical to the health of our marine ecosystems.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60340 http://science.kqed.org/quest/?p=60340","disqusUrl":"https://ww2.kqed.org/quest/2013/10/22/restoring-oyster-reefs/","disqusTitle":"Restoring Oyster Reefs","videoEmbed":"https://www.youtube.com/watch?v=iSjkQsH-QsQ","path":"/quest/60340/restoring-oyster-reefs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>“He was a brave man that first ate an oyster.” \u003c/strong>- satirist Jonathan Swift (1667–1745)\u003c/p>\n\u003cp>No one knows who that brave soul was who first shucked an oyster, but we do know that by the late 1800s millions of pounds of salty, slimy oyster meat were being harvested from places like North Carolina’s Outer Banks and shipped across the country. The secret was out: raw, steamed, grilled, or fried, oysters were on the menu from coast to coast.\u003c/p>\n\u003cfigure id=\"attachment_62171\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives.jpg\">\u003cimg class=\"size-medium wp-image-62171 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives-337x253.jpg\" alt=\"Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. This archive photo was provided by NC State University.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. Archive photo provided by NC State University.\u003c/figcaption>\u003c/figure>\n\u003cp>As the demand for oysters increased, fishermen began using more sophisticated tools -- like mechanical dredge boats -- to boost their catch. And boy, were they successful! Marine scientists generally place the current oyster population at around 50 percent of what it was a century ago. And some estimates claim areas like \u003ca href=\"http://www.nccoast.org/Content.aspx?key=0dec568b-85f4-4e84-86d1-8a449db4055f&title=Oyster+Habitat\">North Carolina’s Pamlico Sound\u003c/a> are at 10 percent of the levels that existed in the early 20th century.\u003c/p>\n\u003cp>One of the reasons that populations have been so decimated and haven’t been able to come back has to do with the \u003ca href=\"http://www.ncseagrant.org/home/coastwatch/coastwatch-articles?task=showArticle&id=750\">habitat needs of the oyster\u003c/a>. Baby oysters, or spat, literally grow on the backs of their ancestors. Spat swim in the water column until they can latch on to a suitable surface. More often than not, that surface is an established oyster reef made up of generations of older oysters. As wild oyster harvesting increased, the reefs diminished and baby oysters had no place to anchor. The oyster population plummeted.\u003c/p>\n\u003cp>But this isn’t just another “\u003ca href=\"http://www.ncseagrant.org/home/coastwatch?task=showArticle&view=listarticles&id=750\">species of special concern\u003c/a>” story.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It turns out that oysters are indispensable to the marine ecosystem. Aside from their role as a viable fishery, oyster reefs provide three main ecosystem services. They stabilize shorelines by breaking up wave energy, they provide habitat for hundreds of marine organisms such as crabs and barnacles and, perhaps most importantly, they help filter the water.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Islo0nEmJU8'\n title='//www.youtube.com/embed/Islo0nEmJU8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA\u003cem>dult\u003c/em> o\u003cem>ysters can filter up to 50 gallons of water a day. In this one hour timelapse video, you can see a decrease in the levels of turbidity, or murk, in the water.\u003c/em>\u003c/p>\n\u003cp>Filter-feeding oysters transfer nutrients (including nitrogen) from the water to the bottom. \u003ca href=\"http://blog.nature.org/science/2013/09/10/restoring-oyster-reefs/\">That’s a good thing, not only for the marine ecosystem but also for humans\u003c/a>. Studies estimate that oyster-reef sediments remove 25 percent more nitrogen than areas without oysters. An excess of nitrogen in the water promotes algal blooms that shade underwater vegetation and can lower the dissolved oxygen levels. Loss of underwater vegetation and low oxygen are increasingly common in coastal ecosystems. They can result in undesirable impacts ranging from reduced water clarity to fewer fish.\u003c/p>\n\u003cfigure id=\"attachment_62167\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3.jpg\">\u003cimg class=\"size-medium wp-image-62167\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3-450x229.jpg\" alt=\"Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\" width=\"450\" height=\"229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>In North Carolina, and around the country, initiatives to restore oyster reefs can become a political, cultural, environmental, and economic quagmire. There are many competing interests at stake, from the livelihood of fishermen to government oversight to downstream water-quality issues. Scientists have long studied the many ecosystem services provided by oysters and are now stepping into the fray armed with data to prove where, why, and how to restore oyster reefs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These days, the brave ones aren’t those eating the oysters. Rather, they are the men and women charged with keeping oysters in our waters and on our plates, now and into the future.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/60340/restoring-oyster-reefs","authors":["10296"],"categories":["quest_4","quest_3229","quest_3422","quest_3233","quest_11766"],"tags":["quest_326","quest_1099","quest_12269","quest_10388","quest_2034","quest_12347","quest_11489","quest_2141","quest_12186","quest_2349","quest_10427","quest_12346","quest_2423","quest_2530","quest_13364","quest_2893","quest_12348","quest_10363","quest_10303","quest_3071","quest_3108"],"featImg":"quest_62164","label":"quest"},"quest_39334":{"type":"posts","id":"quest_39334","meta":{"index":"posts_1591205157","site":"quest","id":"39334","score":null,"sort":[1339539889000]},"guestAuthors":[],"slug":"when-scientists-were-artists-the-royal-societys-picture-library-goes-digital","title":"When Scientists Were Artists: The Royal Society's Picture Library Goes Digital","publishDate":1339539889,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cfigure id=\"attachment_39335\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/rs_9494_shark/\" rel=\"attachment wp-att-39335\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/RS_9494_shark.jpg\" alt=\"Study of a hammerhead shark from Historia Piscium\" title=\"RS_9494_shark\" width=\"640\" height=\"360\" class=\"size-full wp-image-39335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/06/RS_9494_shark.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/06/RS_9494_shark-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Study of a hammerhead shark from Historia Piscium\u003c/figcaption>\u003c/figure>\n\u003cp>A hammerhead shark's baleful stare. A longnose batfish's fierce armor and delicate fins. These masterpieces of expression and scientific detail fill the pages of the world's first ichthyology book, \u003cem>De Historia Piscium\u003c/em>, published in 1686 by the \u003ca href=\"http://royalsociety.org/\" title=\"Royal Society\">Royal Society\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_39336\" class=\"wp-caption alignright\" style=\"max-width: 231px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/rs_8374_wheat/\" rel=\"attachment wp-att-39336\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/RS_8374_wheat-231x360.jpg\" alt=\"Botanical study of white wheat\" title=\"RS_8374_wheat\" width=\"231\" height=\"360\" class=\"size-large wp-image-39336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanical study of white wheat by Richard Waller, perhaps meant to illustrate a plant catalogue by John Ray, one of the authors of Historia Piscium\u003c/figcaption>\u003c/figure>\n\u003cp>Then as now, it was a pricey proposition to produce an image-heavy book. \u003cem>Historia Piscium\u003c/em> cleaned out the Royal Society's coffers so thoroughly that the academy couldn't afford to publish Isaac Newton's \u003ca href=\"http://en.wikipedia.org/wiki/Philosophi%C3%A6_Naturalis_Principia_Mathematica\" title=\"Newton's Principia - Wikipedia\">\u003cem>Philosophiæ Naturalis Principia Mathematica\u003c/em>\u003c/a>--nowadays usually referred to as the \u003cem>Principia\u003c/em> and considered the foundation of modern physics. \u003c/p>\n\u003cp>Luckily for modern physics, the Society's clerk Edmond Halley (later of Comet fame) took a fancy to Newton's treatise and financed its publication himself the following year. No doubt appreciative of his service but unable even to pay his salary, the Royal Society offered to pay Halley in copies of Historia Piscium. (So says \u003ca href=\"http://books.google.com/books?id=RKHLD9qNs64C\" title=\"A Short History of Nearly Everything\">Bill Bryson\u003c/a>.)\u003c/p>\n\u003cp>It could be tempting to call the experience, as indeed the Royal Society \u003ca href=\"http://royalsociety.org/news/The-fishy-blunder-that-nearly-prevented-Newtons-masterpiece-from-being-published/\" title=\"Royal Society - Fishy Blunder\">recently did\u003c/a>, a \"fishy blunder.\" Certainly it was financially untenable. But although it doesn't share the modern fame of the \u003cem>Principia\u003c/em>, \u003cem>Historia Piscium\u003c/em> was a groundbreaking work in its own way.\u003c/p>\n\u003cfigure id=\"attachment_39339\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/rs_9214_maori/\" rel=\"attachment wp-att-39339\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/RS_9214_maori-190x253.jpg\" alt=\"‘Head of Otegoowgoow, Son of a New Zealand Chief...’\" title=\"RS_9214_maori\" width=\"190\" height=\"253\" class=\"size-medium wp-image-39339\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">‘Head of Otegoowgoow, Son of a New Zealand Chief...’ from A journal of a voyage to the South Seas, in His Majesty's ship, The Endeavour, by Sydney Parkinson\u003c/figcaption>\u003c/figure>\n\u003cp>This was fifty years before Linnaeus' \u003ca href=\"http://en.wikipedia.org/wiki/Systema_Naturae\" title=\"Systema Naturae - Wikipedia\">\u003cem>Systema Naturae\u003c/em>\u003c/a> and more than a hundred and fifty before Darwin's \u003ca href=\"http://en.wikipedia.org/wiki/On_the_Origin_of_Species\" title=\"Origin of Species - Wikipedia\">\u003cem>Origin of Species\u003c/em>\u003c/a>. Without the former's organized system of naming animals or the latter's understanding of relationships between them, author-illustrators Francis Willughby and John Ray still managed to produce careful scientific classification and beautifully detailed illustrations of hundreds of fish species. \u003cem>Historia Piscium\u003c/em> remained the definitive work on \u003ca href=\"http://en.wikipedia.org/wiki/Ichthyology\" title=\"Ichthyology - Wikipedia\">fish biology\u003c/a> for over a hundred years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many of these fish plates can be viewed at the Royal Society's new online \u003ca href=\"https://pictures.royalsociety.org/home\" title=\"Royal Society Picture Library\">picture library\u003c/a>, which also contains botanical studies, the first drawings from a microscope, and sketches from the voyages of Captain Cook. The Society intends to continue adding images, so the library may eventually feature all of Willughby's exquisitely rendered fish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unfortunately for those who want to read the text as well as look at the pictures, \u003cem>Historia Piscium\u003c/em> \u003ca href=\"http://rsnr.royalsocietypublishing.org/content/54/2/179.full.pdf+html\" title=\"Access Historia Piscium\">costs $7.50 to access for 30 days\u003c/a>. (Perhaps the publisher is still struggling to recoup its 1686 losses.) By contrast, the \u003cem>Principia\u003c/em> is freely and abundantly \u003ca href=\"http://www.gutenberg.org/ebooks/28233\" title=\"Principia - Gutenberg\">available\u003c/a> \u003ca href=\"http://archive.org/details/philonatrualprin03newtrich\" title=\"Principia - Internet Archive\">online\u003c/a>, no doubt due to its famous place in the history of science. Newton's masterpiece can hardly be overrated, but need we therefore relegate \u003cem>Historia Piscium\u003c/em> to obscurity or absurdity? Let us also celebrate the work of Willughby and Ray--an ambitious project of biological classification, and a triumph of scientific aesthetics.\u003c/p>\n\u003cfigure id=\"attachment_39342\" class=\"wp-caption alignnone\" style=\"max-width: 641px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/rs_9386_batfish/\" rel=\"attachment wp-att-39342\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/RS_9386_batfish.jpg\" alt=\"Longnose batfish from Historia Piscium\" title=\"RS_9386_batfish\" width=\"641\" height=\"382\" class=\"size-full wp-image-39342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/06/RS_9386_batfish.jpg 641w, https://ww2.kqed.org/app/uploads/sites/39/2012/06/RS_9386_batfish-400x238.jpg 400w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Longnose batfish from Historia Piscium\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A hammerhead shark's baleful stare. A longnose batfish's fierce armor and delicate fins. These masterpieces of expression and scientific detail fill the pages of the world's first ichthyology book, De Historia Piscium, published in 1686 by the Royal Society.","status":"publish","parent":0,"modified":1340306652,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":502},"headData":{"title":"When Scientists Were Artists: The Royal Society's Picture Library Goes Digital | KQED","description":"A hammerhead shark's baleful stare. A longnose batfish's fierce armor and delicate fins. These masterpieces of expression and scientific detail fill the pages of the world's first ichthyology book, De Historia Piscium, published in 1686 by the Royal Society.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39334 http://science.kqed.org/quest/?p=39334","disqusUrl":"https://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/","disqusTitle":"When Scientists Were Artists: The Royal Society's Picture Library Goes Digital","path":"/quest/39334/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_39335\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/rs_9494_shark/\" rel=\"attachment wp-att-39335\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/RS_9494_shark.jpg\" alt=\"Study of a hammerhead shark from Historia Piscium\" title=\"RS_9494_shark\" width=\"640\" height=\"360\" class=\"size-full wp-image-39335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/06/RS_9494_shark.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/06/RS_9494_shark-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Study of a hammerhead shark from Historia Piscium\u003c/figcaption>\u003c/figure>\n\u003cp>A hammerhead shark's baleful stare. A longnose batfish's fierce armor and delicate fins. These masterpieces of expression and scientific detail fill the pages of the world's first ichthyology book, \u003cem>De Historia Piscium\u003c/em>, published in 1686 by the \u003ca href=\"http://royalsociety.org/\" title=\"Royal Society\">Royal Society\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_39336\" class=\"wp-caption alignright\" style=\"max-width: 231px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/rs_8374_wheat/\" rel=\"attachment wp-att-39336\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/RS_8374_wheat-231x360.jpg\" alt=\"Botanical study of white wheat\" title=\"RS_8374_wheat\" width=\"231\" height=\"360\" class=\"size-large wp-image-39336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanical study of white wheat by Richard Waller, perhaps meant to illustrate a plant catalogue by John Ray, one of the authors of Historia Piscium\u003c/figcaption>\u003c/figure>\n\u003cp>Then as now, it was a pricey proposition to produce an image-heavy book. \u003cem>Historia Piscium\u003c/em> cleaned out the Royal Society's coffers so thoroughly that the academy couldn't afford to publish Isaac Newton's \u003ca href=\"http://en.wikipedia.org/wiki/Philosophi%C3%A6_Naturalis_Principia_Mathematica\" title=\"Newton's Principia - Wikipedia\">\u003cem>Philosophiæ Naturalis Principia Mathematica\u003c/em>\u003c/a>--nowadays usually referred to as the \u003cem>Principia\u003c/em> and considered the foundation of modern physics. \u003c/p>\n\u003cp>Luckily for modern physics, the Society's clerk Edmond Halley (later of Comet fame) took a fancy to Newton's treatise and financed its publication himself the following year. No doubt appreciative of his service but unable even to pay his salary, the Royal Society offered to pay Halley in copies of Historia Piscium. (So says \u003ca href=\"http://books.google.com/books?id=RKHLD9qNs64C\" title=\"A Short History of Nearly Everything\">Bill Bryson\u003c/a>.)\u003c/p>\n\u003cp>It could be tempting to call the experience, as indeed the Royal Society \u003ca href=\"http://royalsociety.org/news/The-fishy-blunder-that-nearly-prevented-Newtons-masterpiece-from-being-published/\" title=\"Royal Society - Fishy Blunder\">recently did\u003c/a>, a \"fishy blunder.\" Certainly it was financially untenable. But although it doesn't share the modern fame of the \u003cem>Principia\u003c/em>, \u003cem>Historia Piscium\u003c/em> was a groundbreaking work in its own way.\u003c/p>\n\u003cfigure id=\"attachment_39339\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/rs_9214_maori/\" rel=\"attachment wp-att-39339\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/RS_9214_maori-190x253.jpg\" alt=\"‘Head of Otegoowgoow, Son of a New Zealand Chief...’\" title=\"RS_9214_maori\" width=\"190\" height=\"253\" class=\"size-medium wp-image-39339\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">‘Head of Otegoowgoow, Son of a New Zealand Chief...’ from A journal of a voyage to the South Seas, in His Majesty's ship, The Endeavour, by Sydney Parkinson\u003c/figcaption>\u003c/figure>\n\u003cp>This was fifty years before Linnaeus' \u003ca href=\"http://en.wikipedia.org/wiki/Systema_Naturae\" title=\"Systema Naturae - Wikipedia\">\u003cem>Systema Naturae\u003c/em>\u003c/a> and more than a hundred and fifty before Darwin's \u003ca href=\"http://en.wikipedia.org/wiki/On_the_Origin_of_Species\" title=\"Origin of Species - Wikipedia\">\u003cem>Origin of Species\u003c/em>\u003c/a>. Without the former's organized system of naming animals or the latter's understanding of relationships between them, author-illustrators Francis Willughby and John Ray still managed to produce careful scientific classification and beautifully detailed illustrations of hundreds of fish species. \u003cem>Historia Piscium\u003c/em> remained the definitive work on \u003ca href=\"http://en.wikipedia.org/wiki/Ichthyology\" title=\"Ichthyology - Wikipedia\">fish biology\u003c/a> for over a hundred years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many of these fish plates can be viewed at the Royal Society's new online \u003ca href=\"https://pictures.royalsociety.org/home\" title=\"Royal Society Picture Library\">picture library\u003c/a>, which also contains botanical studies, the first drawings from a microscope, and sketches from the voyages of Captain Cook. The Society intends to continue adding images, so the library may eventually feature all of Willughby's exquisitely rendered fish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unfortunately for those who want to read the text as well as look at the pictures, \u003cem>Historia Piscium\u003c/em> \u003ca href=\"http://rsnr.royalsocietypublishing.org/content/54/2/179.full.pdf+html\" title=\"Access Historia Piscium\">costs $7.50 to access for 30 days\u003c/a>. (Perhaps the publisher is still struggling to recoup its 1686 losses.) By contrast, the \u003cem>Principia\u003c/em> is freely and abundantly \u003ca href=\"http://www.gutenberg.org/ebooks/28233\" title=\"Principia - Gutenberg\">available\u003c/a> \u003ca href=\"http://archive.org/details/philonatrualprin03newtrich\" title=\"Principia - Internet Archive\">online\u003c/a>, no doubt due to its famous place in the history of science. Newton's masterpiece can hardly be overrated, but need we therefore relegate \u003cem>Historia Piscium\u003c/em> to obscurity or absurdity? Let us also celebrate the work of Willughby and Ray--an ambitious project of biological classification, and a triumph of scientific aesthetics.\u003c/p>\n\u003cfigure id=\"attachment_39342\" class=\"wp-caption alignnone\" style=\"max-width: 641px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/12/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital/rs_9386_batfish/\" rel=\"attachment wp-att-39342\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/RS_9386_batfish.jpg\" alt=\"Longnose batfish from Historia Piscium\" title=\"RS_9386_batfish\" width=\"641\" height=\"382\" class=\"size-full wp-image-39342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/06/RS_9386_batfish.jpg 641w, https://ww2.kqed.org/app/uploads/sites/39/2012/06/RS_9386_batfish-400x238.jpg 400w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Longnose batfish from Historia Piscium\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/39334/when-scientists-were-artists-the-royal-societys-picture-library-goes-digital","authors":["6324"],"categories":["quest_4"],"tags":["quest_1099","quest_11199","quest_11198","quest_11197","quest_3351","quest_11200","quest_11201","quest_2349","quest_13202","quest_11196"],"featImg":"quest_39335","label":"quest"},"quest_28681":{"type":"posts","id":"quest_28681","meta":{"index":"posts_1591205157","site":"quest","id":"28681","score":null,"sort":[1324659629000]},"guestAuthors":[],"slug":"got-mercury-the-new-epa-ruling-and-its-impact-on-fish-in-the-bay","title":"Got Mercury? The New EPA Ruling And The San Francisco Bay","publishDate":1324659629,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"term":3359,"site":"quest"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/got-mercury.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-28694\" title=\"got mercury\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/got-mercury-300x169.jpg\" alt=\"got mercury\" width=\"300\" height=\"169\">\u003c/a>This week, after decades of legal delays and foot dragging by the coal and power industry, the \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/1e5ab1124055f3b28525781f0042ed40/bd8b3f37edf5716d8525796d005dd086!OpenDocument\" target=\"_blank\">EPA unveiled a new rule\u003c/a> protecting public health from mercury and other toxins.\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.epa.gov/mats/\" target=\"_blank\">Mercury and Air Toxic Standards\u003c/a> announced by \u003ca href=\"http://www.huffingtonpost.com/lisa-p-jackson/mercury-emissions-standards_b_1162892.html?ref=green\" target=\"_blank\">EPA administrator Lisa Jackson\u003c/a> on December 21st require the electrical industry to limit stack emissions of mercury, arsenic and other toxic pollutants that originate from coal and oil-fired power plants and end up in America's air, water and food. Power plants are the largest source of mercury emissions at around 50 tons of mercury pollution annually. Because the particles are heavier than air, the mercury eventually falls back down and is deposited in rivers, lakes and oceans where it is converted into a more toxic form called methylmercury. This builds up in the food chain, meaning that fish at the top, such as striped bass, blue fin tuna and shark, carry the highest levels of the toxin.\u003c/p>\n\u003cp>The EPA estimates that 11,000 premature deaths and 130,000 cases of aggravated asthma among children annually by 2016 will be prevented, as well as other health benefits. Women, children and the developing fetus are most at risk for serious health problems resulting from mercury exposure. Between 300,000 and 600,000 of the 4 million babies born in the U.S. each year are exposed to significant amounts of the neurotoxin while in the womb.\u003c/p>\n\u003cp>Using scrubbers and other well-demonstrated technology, the rule requires power companies install equipment or shut down old plants by 2014 with the possibility of an extension into a fourth year. Seventeen states have already required the industry to apply the clean technology. These older US plants, operating mostly in the Midwest and East, can affect our Bay Area waterways and we will benefit from the new rule. However, most of the mercury in the San Francisco Bay enters from spills, the air, or water runoff from land from natural sources and historical mining.\u003c/p>\n\u003cp>Mercury levels will remain high in many species of San Francisco Bay and some ocean fish as well as other toxins like PCBs. The California Office of Environmental Health and Hazard Assessment (\u003ca href=\"http://oehha.ca.gov/fish/general/sfbaydelta.html\" target=\"_blank\">OEHHA\u003c/a>) monitored contaminants in chemical contaminants in fish from the San Francisco Bay.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the EPA rule is good news for Americans, we must be cautious about what fish and how much fish we consume. Some fish from San Francisco Bay like rockfish and smelt are low in mercury and can be safely eaten. Others like wild king salmon are high in Omega-3s that have been demonstrated to be beneficial to human health. Others like sharks, striped bass and other top predators like swordfish and tuna bio-concentrate mercury and should be avoided, especially by women 18-45 and children under 7 years. The point is to ask where your fish is coming from, how was it caught and how much can you eat. A \u003ca href=\"http://www.gotmercury.org/article.php?list=type&type=75\" target=\"_blank\">mercury calculator\u003c/a> on the \"Got Mercury?\" website allows one to calculate how much mercury they are consuming and if it exceeds advisory guidelines produced by the EPA.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \"Got Mercury\" Campaign, a project of the Turtle Island Restoration network based in Marin County, is building awareness about toxic mercury in commonly eaten seafood. To reduce risk from mercury exposure, \"Got Mercury\" is asking the government to increase health advisories and reduce action levels for mercury in fish. The program is also petitioning the FDA to lower the legal mercury action level from 1 part per million (ppm) to 0.5 ppm to be in line with the Environmental Protection Agency’s mercury standards for recreationally caught fish and to require seafood sellers to post mercury in fish warning signs.\u003c/p>\n\n","blocks":[],"excerpt":"This week, after decades of legal delays and foot dragging by the coal and power industry, the EPA unveiled a new rule protecting public health from mercury and other toxins.","status":"publish","parent":0,"modified":1366739032,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":618},"headData":{"title":"Got Mercury? The New EPA Ruling And The San Francisco Bay | KQED","description":"This week, after decades of legal delays and foot dragging by the coal and power industry, the EPA unveiled a new rule protecting public health from mercury and other toxins.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"28681 http://science.kqed.org/quest/2011/12/23/got-mercury-the-new-epa-ruling-and-its-impact-on-fish-in-the-bay/","disqusUrl":"https://ww2.kqed.org/quest/2011/12/23/got-mercury-the-new-epa-ruling-and-its-impact-on-fish-in-the-bay/","disqusTitle":"Got Mercury? The New EPA Ruling And The San Francisco Bay","path":"/quest/28681/got-mercury-the-new-epa-ruling-and-its-impact-on-fish-in-the-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/got-mercury.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-28694\" title=\"got mercury\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/got-mercury-300x169.jpg\" alt=\"got mercury\" width=\"300\" height=\"169\">\u003c/a>This week, after decades of legal delays and foot dragging by the coal and power industry, the \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/1e5ab1124055f3b28525781f0042ed40/bd8b3f37edf5716d8525796d005dd086!OpenDocument\" target=\"_blank\">EPA unveiled a new rule\u003c/a> protecting public health from mercury and other toxins.\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.epa.gov/mats/\" target=\"_blank\">Mercury and Air Toxic Standards\u003c/a> announced by \u003ca href=\"http://www.huffingtonpost.com/lisa-p-jackson/mercury-emissions-standards_b_1162892.html?ref=green\" target=\"_blank\">EPA administrator Lisa Jackson\u003c/a> on December 21st require the electrical industry to limit stack emissions of mercury, arsenic and other toxic pollutants that originate from coal and oil-fired power plants and end up in America's air, water and food. Power plants are the largest source of mercury emissions at around 50 tons of mercury pollution annually. Because the particles are heavier than air, the mercury eventually falls back down and is deposited in rivers, lakes and oceans where it is converted into a more toxic form called methylmercury. This builds up in the food chain, meaning that fish at the top, such as striped bass, blue fin tuna and shark, carry the highest levels of the toxin.\u003c/p>\n\u003cp>The EPA estimates that 11,000 premature deaths and 130,000 cases of aggravated asthma among children annually by 2016 will be prevented, as well as other health benefits. Women, children and the developing fetus are most at risk for serious health problems resulting from mercury exposure. Between 300,000 and 600,000 of the 4 million babies born in the U.S. each year are exposed to significant amounts of the neurotoxin while in the womb.\u003c/p>\n\u003cp>Using scrubbers and other well-demonstrated technology, the rule requires power companies install equipment or shut down old plants by 2014 with the possibility of an extension into a fourth year. Seventeen states have already required the industry to apply the clean technology. These older US plants, operating mostly in the Midwest and East, can affect our Bay Area waterways and we will benefit from the new rule. However, most of the mercury in the San Francisco Bay enters from spills, the air, or water runoff from land from natural sources and historical mining.\u003c/p>\n\u003cp>Mercury levels will remain high in many species of San Francisco Bay and some ocean fish as well as other toxins like PCBs. The California Office of Environmental Health and Hazard Assessment (\u003ca href=\"http://oehha.ca.gov/fish/general/sfbaydelta.html\" target=\"_blank\">OEHHA\u003c/a>) monitored contaminants in chemical contaminants in fish from the San Francisco Bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the EPA rule is good news for Americans, we must be cautious about what fish and how much fish we consume. Some fish from San Francisco Bay like rockfish and smelt are low in mercury and can be safely eaten. Others like wild king salmon are high in Omega-3s that have been demonstrated to be beneficial to human health. Others like sharks, striped bass and other top predators like swordfish and tuna bio-concentrate mercury and should be avoided, especially by women 18-45 and children under 7 years. The point is to ask where your fish is coming from, how was it caught and how much can you eat. A \u003ca href=\"http://www.gotmercury.org/article.php?list=type&type=75\" target=\"_blank\">mercury calculator\u003c/a> on the \"Got Mercury?\" website allows one to calculate how much mercury they are consuming and if it exceeds advisory guidelines produced by the EPA.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \"Got Mercury\" Campaign, a project of the Turtle Island Restoration network based in Marin County, is building awareness about toxic mercury in commonly eaten seafood. To reduce risk from mercury exposure, \"Got Mercury\" is asking the government to increase health advisories and reduce action levels for mercury in fish. The program is also petitioning the FDA to lower the legal mercury action level from 1 part per million (ppm) to 0.5 ppm to be in line with the Environmental Protection Agency’s mercury standards for recreationally caught fish and to require seafood sellers to post mercury in fish warning signs.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/28681/got-mercury-the-new-epa-ruling-and-its-impact-on-fish-in-the-bay","authors":["10217"],"categories":["quest_4","quest_9","quest_3229","quest_12"],"tags":["quest_3309","quest_1009","quest_1099","quest_1791","quest_13202","quest_13364","quest_13365"],"collections":["quest_3359"],"featImg":"quest_28694","label":"quest_3359"},"quest_28060":{"type":"posts","id":"quest_28060","meta":{"index":"posts_1591205157","site":"quest","id":"28060","score":null,"sort":[1322870409000]},"guestAuthors":[],"slug":"porpoises-return-to-san-francisco-bay","title":"Porpoises Return to San Francisco Bay","publishDate":1322870409,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>\u003ca href=\"http://www.acsonline.org/factpack/HarborPorpoise.htm\">Harbor porpoises\u003c/a> haven't been seen in San Francisco Bay for more than 60 years. But now, they're coming back through the Golden Gate in growing numbers and researchers are trying to understand why they’re returning.\u003c/p>\n\u003cp>The best place to look for them is 220 feet above the water on the pedestrian walkway across the Golden Gate Bridge. That's where Bill Keener of \u003ca href=\"http://www.ggcetacean.org/Home_Page.html\">Golden Gate Cetacean Research\u003c/a> photographs them, holding a massive telephoto lens over the side of the railing.\u003c/p>\n\u003cp>\"There's a porpoise right there, coming very, very close,\" he says pointing. A dark shape appears in the water. It's a harbor porpoise, coming up for air. \"And here's a mother and calf coming straight at us.\"\u003c/p>\n\u003cp>The porpoises have dark gray backs and pale bellies. They're about five feet long, smaller than most of their dolphin relatives.\u003c/p>\n\u003cp>\"Look at that! That one's on its side,\" Keener says. \"The porpoise turned on its side. It's spinning and it's feeding.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Porpoises spin as they go after schools of herring and anchovies, which means these porpoises are feeding in the middle of a heavily-trafficked shipping lane. \"The porpoises have found a way to not only avoid the ships, but it's also the noise they make,\" says Keener.\u003c/p>\n\u003cp>\u003cstrong>Studying a Shy Marine Mammal\u003c/strong>\u003c/p>\n\u003cp>Seeing this behavior is huge for Keener. Harbor porpoises are notoriously shy in the open ocean, so they're tough for researchers to study. Here in the bay, Keener and his colleagues have identified 250 individual porpoises with their photos by looking for \u003ca href=\"http://www.ggcetacean.org/Harbor_Porpoise.html\">unique scars and color patterns\u003c/a> on the animals.\u003c/p>\n\u003cfigure id=\"attachment_28094\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise-mating-bahvior.jpg\">\u003cimg class=\"size-full wp-image-28094\" title=\"Porpoise-mating-bahvior\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise-mating-bahvior.jpg\" alt=\"\" width=\"283\" height=\"215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porpoise mating display as seen from the bridge. (Photo: William Keener/Golden Gate Cetacean Research)\u003c/figcaption>\u003c/figure>\n\u003cp>When these researchers first started their work on the bridge, they caused a bit of a stir. \"You noticed there was a Golden Gate Bridge patrol officer here just a few minutes ago,\" says Keener. \"Well, we're staring down at the water for hours. They'd start getting worried about us. But they know us now. They know what we're doing.\"\u003c/p>\n\u003cp>Of course, the big question is why harbor porpoises disappeared in the first place. Keener says the bay has historically been porpoise habitat. Their bones have been found from hundreds of years ago.\u003c/p>\n\u003cp>\"And then there were reports in the 1930s. And then we don't really have reports from around World War II. And there were a lot of things going on during World War II that could have caused that.\"\u003c/p>\n\u003cp>San Francisco Bay became a wartime port and a major ship-building center. The Navy strung a \u003ca href=\"http://www.militarymuseum.org/Tiburon.html\">seven-mile-long net underwater\u003c/a> across the opening of the bay to keep out Japanese submarines. Hundreds of \u003ca href=\"http://www.nps.gov/goga/historyculture/mines-and-submarines.htm\">mines were planted\u003c/a> in the waters outside the Golden Gate.\u003c/p>\n\u003cp>Keener says all that activity certainly would have disturbed the porpoises. But there's a bigger change that may have driven them away.\u003c/p>\n\u003cp>\u003cstrong>The Changing Bay\u003c/strong>\u003c/p>\n\u003caside class=\"alignright\">\u003cstrong>Seeing Porpoises\u003c/strong>\n\u003cp>The best time to spot harbor porpoises from the Golden Gate Bridge walkway is an hour or two prior to a high tide. Check out a \u003ca href=\"http://cencoos.org/sections/conditions/tides.shtml\">tide table\u003c/a> to time your visit and \u003ca href=\"http://www.ggcetacean.org/Contact_Us.html\">report your sightings\u003c/a> online.\u003c/p>\u003c/aside>\n\u003cp>To see it, we head toward the Golden Gate Bridge on a twenty-two foot boat with Jonathan Stern, a whale researcher at San Francisco State University. Stern was the first person to spot the porpoises in the bay three years ago.\u003c/p>\n\u003cp>\"I just couldn't figure out what they were doing here. It's like when you see somebody you're used to seeing at work and you see them somewhere, in Hawaii or something. What are you doing here? You're out of place,\" says Stern.\u003c/p>\n\u003cp>The bay we're gliding over today is a far cry from the bay in the 1950s and 60s. As the Bay Area boomed, so did water pollution. Keener says raw sewage used to flow right into the bay. \"I remember coming across the Bay Bridge when I was very young and it would just smell. It would stink.\"\u003c/p>\n\u003cp>After the Clean Water Act was passed in 1972, the bay's water quality began to improve. But Stern says it took time for the food web to come back. \"It takes the biology a while to track the chemistry. So it's not surprising that it's taken years for this ecosystem to generate like this.\"\u003c/p>\n\u003cp>Stern says it's also possible that the porpoises had to rediscover the bay. \"Because over 60 years, we're talking about a number of generations of porpoises. So it's quite likely that San Francisco Bay as a location, as a habitat was out of the institutional memory of the harbor porpoises off the coast here.\"\u003c/p>\n\u003cfigure id=\"attachment_28091\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise2-web1.jpg\">\u003cimg class=\"size-full wp-image-28091\" title=\"Porpoise2-web\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise2-web1.jpg\" alt=\"\" width=\"320\" height=\"213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Keener and Jonathan Stern search for porpoises in the bay.\u003c/figcaption>\u003c/figure>\n\u003cp>As we slow down under the bridge's span, Keener keeps an eye out. \"There are porpoises between us and the south tower at 200 yards,\" he says.\u003c/p>\n\u003cp>Keener and Stern have a special permit that allows them to approach the porpoises. We wait, listening for them to surface.\u003c/p>\n\u003cp>\"I just heard one here. Here's a cow-calf pair close to the boat and we'll hear this puff,\" Keener says.\u003c/p>\n\u003cp>We hear two loud puffs as the porpoises surface just off the bow. \"The old time sailors used to call them puffing pigs. That's the exhalation,\" says Keener.\u003c/p>\n\u003cp>The harbor porpoises seem calm around boats in the bay, which Stern says will let researchers study their life cycle and social structure, as well as how they might react to big events like the upcoming America's Cup race. Overall, he says it's a good sign that the porpoises are here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's one of those very few good news environmental stories. And it's in our backyard. You know, there was the will to get the bay cleaner and we're now starting to see the effects of that. It gives one hope.\"\u003c/p>\n\n","blocks":[],"excerpt":"Harbor porpoises haven’t been seen in San Francisco Bay for more than 60 years. Now, they’re returning in growing numbers and researchers are working to understand why.\r\n\r\n","status":"publish","parent":0,"modified":1450495655,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1005},"headData":{"title":"Porpoises Return to San Francisco Bay | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"28060 http://science.kqed.org/quest/audio/porpoises-return-to-san-francisco-bay/","disqusUrl":"https://ww2.kqed.org/quest/2011/12/02/porpoises-return-to-san-francisco-bay/","disqusTitle":"Porpoises Return to San Francisco Bay","source":"Biology","sourceUrl":"https://ww2.kqed.org/quest/category/biology/","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2011/12/2011-12-05-quest.mp3","path":"/quest/28060/porpoises-return-to-san-francisco-bay","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.acsonline.org/factpack/HarborPorpoise.htm\">Harbor porpoises\u003c/a> haven't been seen in San Francisco Bay for more than 60 years. But now, they're coming back through the Golden Gate in growing numbers and researchers are trying to understand why they’re returning.\u003c/p>\n\u003cp>The best place to look for them is 220 feet above the water on the pedestrian walkway across the Golden Gate Bridge. That's where Bill Keener of \u003ca href=\"http://www.ggcetacean.org/Home_Page.html\">Golden Gate Cetacean Research\u003c/a> photographs them, holding a massive telephoto lens over the side of the railing.\u003c/p>\n\u003cp>\"There's a porpoise right there, coming very, very close,\" he says pointing. A dark shape appears in the water. It's a harbor porpoise, coming up for air. \"And here's a mother and calf coming straight at us.\"\u003c/p>\n\u003cp>The porpoises have dark gray backs and pale bellies. They're about five feet long, smaller than most of their dolphin relatives.\u003c/p>\n\u003cp>\"Look at that! That one's on its side,\" Keener says. \"The porpoise turned on its side. It's spinning and it's feeding.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Porpoises spin as they go after schools of herring and anchovies, which means these porpoises are feeding in the middle of a heavily-trafficked shipping lane. \"The porpoises have found a way to not only avoid the ships, but it's also the noise they make,\" says Keener.\u003c/p>\n\u003cp>\u003cstrong>Studying a Shy Marine Mammal\u003c/strong>\u003c/p>\n\u003cp>Seeing this behavior is huge for Keener. Harbor porpoises are notoriously shy in the open ocean, so they're tough for researchers to study. Here in the bay, Keener and his colleagues have identified 250 individual porpoises with their photos by looking for \u003ca href=\"http://www.ggcetacean.org/Harbor_Porpoise.html\">unique scars and color patterns\u003c/a> on the animals.\u003c/p>\n\u003cfigure id=\"attachment_28094\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise-mating-bahvior.jpg\">\u003cimg class=\"size-full wp-image-28094\" title=\"Porpoise-mating-bahvior\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise-mating-bahvior.jpg\" alt=\"\" width=\"283\" height=\"215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porpoise mating display as seen from the bridge. (Photo: William Keener/Golden Gate Cetacean Research)\u003c/figcaption>\u003c/figure>\n\u003cp>When these researchers first started their work on the bridge, they caused a bit of a stir. \"You noticed there was a Golden Gate Bridge patrol officer here just a few minutes ago,\" says Keener. \"Well, we're staring down at the water for hours. They'd start getting worried about us. But they know us now. They know what we're doing.\"\u003c/p>\n\u003cp>Of course, the big question is why harbor porpoises disappeared in the first place. Keener says the bay has historically been porpoise habitat. Their bones have been found from hundreds of years ago.\u003c/p>\n\u003cp>\"And then there were reports in the 1930s. And then we don't really have reports from around World War II. And there were a lot of things going on during World War II that could have caused that.\"\u003c/p>\n\u003cp>San Francisco Bay became a wartime port and a major ship-building center. The Navy strung a \u003ca href=\"http://www.militarymuseum.org/Tiburon.html\">seven-mile-long net underwater\u003c/a> across the opening of the bay to keep out Japanese submarines. Hundreds of \u003ca href=\"http://www.nps.gov/goga/historyculture/mines-and-submarines.htm\">mines were planted\u003c/a> in the waters outside the Golden Gate.\u003c/p>\n\u003cp>Keener says all that activity certainly would have disturbed the porpoises. But there's a bigger change that may have driven them away.\u003c/p>\n\u003cp>\u003cstrong>The Changing Bay\u003c/strong>\u003c/p>\n\u003caside class=\"alignright\">\u003cstrong>Seeing Porpoises\u003c/strong>\n\u003cp>The best time to spot harbor porpoises from the Golden Gate Bridge walkway is an hour or two prior to a high tide. Check out a \u003ca href=\"http://cencoos.org/sections/conditions/tides.shtml\">tide table\u003c/a> to time your visit and \u003ca href=\"http://www.ggcetacean.org/Contact_Us.html\">report your sightings\u003c/a> online.\u003c/p>\u003c/aside>\n\u003cp>To see it, we head toward the Golden Gate Bridge on a twenty-two foot boat with Jonathan Stern, a whale researcher at San Francisco State University. Stern was the first person to spot the porpoises in the bay three years ago.\u003c/p>\n\u003cp>\"I just couldn't figure out what they were doing here. It's like when you see somebody you're used to seeing at work and you see them somewhere, in Hawaii or something. What are you doing here? You're out of place,\" says Stern.\u003c/p>\n\u003cp>The bay we're gliding over today is a far cry from the bay in the 1950s and 60s. As the Bay Area boomed, so did water pollution. Keener says raw sewage used to flow right into the bay. \"I remember coming across the Bay Bridge when I was very young and it would just smell. It would stink.\"\u003c/p>\n\u003cp>After the Clean Water Act was passed in 1972, the bay's water quality began to improve. But Stern says it took time for the food web to come back. \"It takes the biology a while to track the chemistry. So it's not surprising that it's taken years for this ecosystem to generate like this.\"\u003c/p>\n\u003cp>Stern says it's also possible that the porpoises had to rediscover the bay. \"Because over 60 years, we're talking about a number of generations of porpoises. So it's quite likely that San Francisco Bay as a location, as a habitat was out of the institutional memory of the harbor porpoises off the coast here.\"\u003c/p>\n\u003cfigure id=\"attachment_28091\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise2-web1.jpg\">\u003cimg class=\"size-full wp-image-28091\" title=\"Porpoise2-web\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise2-web1.jpg\" alt=\"\" width=\"320\" height=\"213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Keener and Jonathan Stern search for porpoises in the bay.\u003c/figcaption>\u003c/figure>\n\u003cp>As we slow down under the bridge's span, Keener keeps an eye out. \"There are porpoises between us and the south tower at 200 yards,\" he says.\u003c/p>\n\u003cp>Keener and Stern have a special permit that allows them to approach the porpoises. We wait, listening for them to surface.\u003c/p>\n\u003cp>\"I just heard one here. Here's a cow-calf pair close to the boat and we'll hear this puff,\" Keener says.\u003c/p>\n\u003cp>We hear two loud puffs as the porpoises surface just off the bow. \"The old time sailors used to call them puffing pigs. That's the exhalation,\" says Keener.\u003c/p>\n\u003cp>The harbor porpoises seem calm around boats in the bay, which Stern says will let researchers study their life cycle and social structure, as well as how they might react to big events like the upcoming America's Cup race. Overall, he says it's a good sign that the porpoises are here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's one of those very few good news environmental stories. And it's in our backyard. You know, there was the will to get the bay cleaner and we're now starting to see the effects of that. It gives one hope.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/28060/porpoises-return-to-san-francisco-bay","authors":["239"],"categories":["quest_4","quest_9","quest_17"],"tags":["quest_252","quest_13178","quest_326","quest_1099","quest_10523","quest_10103","quest_1741","quest_13203","quest_2034","quest_2262","quest_13","quest_2487","quest_3155"],"featImg":"quest_28068","label":"source_quest_28060"},"quest_21313":{"type":"posts","id":"quest_21313","meta":{"index":"posts_1591205157","site":"quest","id":"21313","score":null,"sort":[1311781870000]},"guestAuthors":[],"slug":"science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","title":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar","publishDate":1311781870,"format":"video","headTitle":"Science on the SPOT | QUEST | KQED Science","labelTerm":{"term":3296,"site":"quest"},"content":"\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"Once an exotic product associated with royalty and overfishing, caviar is now being farmed sustainably right here in California. ","status":"publish","parent":0,"modified":1457568735,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":788},"headData":{"title":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21313 http://science.kqed.org/quest/?post_type=videos&p=21313","disqusUrl":"https://ww2.kqed.org/quest/2011/07/27/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar/","disqusTitle":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar","videoEmbed":"https://youtu.be/u4X7CQbj9ts","path":"/quest/21313/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/21313/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","authors":["6186"],"series":["quest_3296"],"categories":["quest_4","quest_9","quest_3229","quest_3233"],"tags":["quest_9912","quest_326","quest_513","quest_1099","quest_9916","quest_13","quest_2472","quest_2473","quest_9914","quest_2816","quest_9913","quest_2846","quest_13364","quest_3071","quest_9915"],"collections":["quest_3354"],"featImg":"quest_21375","label":"quest_3296"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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