The Assistant Director for Extension and Knowledge Management will support Virginia Sea Grant's role as a connector among our multiple universities by improving operations of our knowledge management infrastructure.
Students aren’t the only ones tired of being stuck in the classroom doing traditional school work. This April, 19 enthusiastic teachers from around Virginia attended a two-day workshop designed to show teachers how they could conduct meaningful watershed educational experiences (MWEEs) outside. The workshop was sponsored by Virginia Sea Grant and the Chesapeake Bay National Estuarine Research Reserve in Virginia (CBNERR-VA).
The cownose ray has been in the industry crosshairs ever since they’ve been seen gobbling up shellfish crops. As industry considers the range of options for keeping rays off shellfish farms, including developing a commercial fishery, new research about cownose ray biology may help in making those decisions.
Through collaborative fisheries research, scientists and industry have been able to eliminate the accidental catch of sea turtles in shrimp fisheries from French Guiana to Gabon. In 2014, Tony Nalovic and Troy Hartley are hoping to promote similar initiatives throughout the world.
DJ Haskin joined Virginia Sea Grant (VASG) as an office aide this summer. Since then, he's helped coordinate travel, support meeting planning, and manage the VASG office. This fall semester, DJ is contributing to research that will help VASG launch a brand realignment next year.
Virginia Sea Grant Fellows Mark Stratton and Ryan Schloesser are conducting research about fish populations. With the support of his Virginia Sea Grant Graduate Research Fellowship, he’ll be able to share that knowledge with fisheries managers who need it.
Combining the scientific and the culinary is what the Chef Seafood Symposium is all about. The Virginia Sea Grant and Virginia Institute of Marine Science event has been a way for chefs to learn more about the seafood they cook and serve for more than 20 years.
With its proximity of the Chesapeake Bay, Williamsburg is an obvious location for a community supported fishery to thrive. To further investigate the potential for a CSF in Williamsburg, an interdisciplinary student and faculty team conducted a feasibility study. This study can be separated into three major sections: market research, organizational design, and supplier research.
The Atlantic red crab came to Hampton on June 26—just in time for the 4th of July. It was the first of many shipments that will total 1 million pounds by the end of the year. Harvested from deep waters off the coast of North Carolina, the Atlantic red crab was dropped off at L.D. Amory and Co. Inc, and then moved a few hundred feet to Graham & Rollins Inc. to be steamed and picked.
Three Virginia graduate students have been named finalists for the 2014 Knauss Marine Policy Fellowship. This year's finalists from the Commonwealth will advance to Placement Week in Washington DC in fall 2013, where they will be placed with hosts in the executive branch of government.
The National Working Waterfronts Network (NWWN) website has been expanded to include case studies, a searchable financing database, economic analysis, law and policy tools, and a historical overview of waterfront trends, all designed to help communities across the U.S. share problems and solutions for managing and improving their local waterfront infrastructure.
The Chefs Seafood Symposium is a Virginia Sea Grant annual event that invites professional, apprentice, and student chefs for a day of learning about seafood and the science behind the products chefs serve.
Three oyster experts took a road trip into the mind of a seafood buyer, visiting high-end restaurants to find out what makes a half-shell oyster worth purchasing. The Virginia Sea Grant-funded research team want to breed a better, more profitable oyster for Virginia’s aquaculture industry.