aquaculture

Written by: Mark J. Spalding, Kathryn Peyton and Ashley Milton   Phrases like “lessons from the past” or “learning from ancient history” are apt to make our eyes glaze over, and we flash to memories of boring history classes or droning TV documentaries.  But in the case of aquaculture, a little historical knowledge can be both...

Written by: Mark J. Spalding, Kathryn Peyton and Ashley Milton   Phrases like “lessons from the past” or “learning from ancient history” are apt to make our eyes glaze over, and we flash to memories of boring history classes or droning TV documentaries.  But in the case of aquaculture, a little historical knowledge can be both...

“One billion people eat seafood every day, and it can be sustainable if we manage the oceans well,” Andy Sharpless, the CEO of Oceana, said last night at a book launch party at Azur in Washington, D.C. While guests noshed on sustainably produced lobster beignets, sardine sushi, and raw oysters (pictures), they heard about The Perfect...

“One billion people eat seafood every day, and it can be sustainable if we manage the oceans well,” Andy Sharpless, the CEO of Oceana, said last night at a book launch party at Azur in Washington, D.C. While guests noshed on sustainably produced lobster beignets, sardine sushi, and raw oysters (pictures), they heard about The Perfect...

By  Taylor Mayol, Blue Ventures Look at a map and find Madagascar, the fourth biggest island on Earth, just off the coast of east Africa. Focus on the dry southwest and find the town of Toliara, capital of this impoverished region. Now imagine a drive northwards through the searing heat along a bumpy, sandy trail. You’re...

By  Taylor Mayol, Blue Ventures Look at a map and find Madagascar, the fourth biggest island on Earth, just off the coast of east Africa. Focus on the dry southwest and find the town of Toliara, capital of this impoverished region. Now imagine a drive northwards through the searing heat along a bumpy, sandy trail. You’re...