On Tuesday, May 29, an Old Dominion University (ODU) student hit the high seas to map the deep sea canyons that separate the mid-Atlantic’s continental shelf from the ocean abyss.
Old Dominion University professor Dick Zimmerman and his lab are developing a new model to predict where seagrass can grow in the Bay. This article features the work of communications intern Kate Schimel and photography intern Carly Rose.
Even if you’ve tried raw oysters, you may have never really tasted one. Like wine, oysters grown in different areas taste different because they take on the characteristics of their environment. Simply slurping your oysters means you miss these delicate flavors.
At the second annual Halfshell Oyster Tasting event in November, the Tidewater Oyster Gardeners Association (TOGA) helped more than 200 people learn to really taste oysters. Attendees put their taste buds to the test trying to differentiate oysters from six growers who raise oysters at different places along the Chesapeake Bay. Virginia Sea Grant (VASG) and our extension partners were proud cosponsors of this fun event.
VASG is developing the future workforce of marine and coastal experts through fellowships, internships, and much more. The Winter 2012 Bulletin issue features work by and about students.
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Stay up-to-date on fellowship, internship, training, and research funding opportunities offered by Virginia Sea Grant.
