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Shellfish in the Peconic Estuary

by Roz Cummins On Friday morning I was fortunate to have the chance to go out on the Peconic River with Ann Haskell, Blue Ocean Institute’s marine educator, as she led a trip for college students who are… Read More
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Media Coverage of A Sea in Flames

It’s been a busy week here on Long Island. Carl’s new book, A Sea in Flames, released last Tuesday,  has gotten a lot of press (including editor’s pick in the New York Times Book Review this past Sunday), and… Read More
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Whole Foods Replaces Red-rated Swordfish and Tuna with Sustainable Options

On Earth Day, April 22nd, 2011, Whole Foods Market will stop selling all red-rated swordfish and tuna at its seafood counters nationwide. Instead, they will be sourcing swordfish and tuna from sustainable sources. Working with Blue Ocean Institute… Read More
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A Sea in Flames: the Deepwater Horizon Oil Blowout

  Tomorrow is the anniversary of the oil blowout in the Gulf of Mexico. Carl’s new book, A Sea in Flames: the Deepwater Horizon Oil Blowout, documents and deconstructs the events. The book has been called “a blistering… Read More
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Joan Nathan’s Gefilte Fish

by Roz Cummins The first seder I ever attended wasn’t as a guest or as a participant, but as staff. I grew up in a town that had a youth employment agency and one of the services they… Read More
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Has seafood safety been affected by the release of radiation from the Fukushima nuclear power plant?

by Roz Cummins “Never thought I’d see the day when the toolkit of a master sushi chef would include a carbon-steel single-bevel knife, a bamboo mat, and a handheld Geiger counter.” – Trevor Corson, author, The Story of… Read More
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