The poster session was one of many “out of the box” components of the Graduate Symposium 2020, designed to strengthen the skillsets and networks of graduate students engaged in coastal and marine studies.
The Chefs’ Seafood Symposium, hosted by the Virginia Institute of Marine Science’s Marine Advisory Program, aims to connect chefs with the science behind the seafood they serve.
Acidic water can affect the protective shells blue crabs grow as they mature to adulthood, but how will acidic conditions affect a crab’s earliest life stages?
Panelists emphasized that this collaboration, along with an understanding of resilience and sustainability, requires an open dialogue between different groups—and can be as simple as starting conversations with colleagues or family members.
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