Science Communicator Marie Zhuikov reminisces about a demonstration project she publicized in 1996 that involved studying the overseas market potential for Great Lakes sea lamprey. It also involved eating them.
One of my favorite food experiences is taking a bite from a cheese curd. Sure, they’re small. I, however, stretch the pleasure into two bites of those odd shapes, the result of coagulating casein protein in milk and the separation of the milk into solid curds and liquid whey. Curds are part of the cheesemaking process and Read more about Pair Wisconsin fish with Wisconsin cheese curds on Oct. 15, national day to celebrate the squeaky delicacy[…]
From now until Election Day on Nov. 3, every newspaper, newscast, news website and posts on social media platforms will be swelled to bursting with political polls, tracking races at every level of government. In addition to the so-called horse race polls there are plenty of polls on issues. One such issues poll recently caught Read more about Clean air and water valued in recent national poll[…]
Educators who participated in a recent six-week online workshop series about the Great Lakes and inland waters, “Trimming our Sails” were especially wowed by one presentation. “Plastic Debris Identification” was offered by Daniela Leon, an undergraduate student at the University of Wisconsin-Superior who is majoring in biology and minoring in chemistry.
Our summer Coastal Science Communications Intern Elise Ertl describes her learning experience.
Shark Week, Aug. 9 -16, is a cherished annual tradition. Communications Coordinator, Moira Harrington, presents a counter-Shark-Week look at a denizen of the sweetwater seas. This Shark Week 2020 edition offers five facts about the burbot.
Sarah DeZwarte, education director at YMCA Camp Y-Koda in Sheboygan, Wisconsin, had the opportunity to, not only once, but to twice take part in the Lake Guardian teacher cruise and Shipboard Science Workshop. While each trip entailed a different experience, both provided fundamental learning and education that DeZwarte was able to carry on to the students and residents of the Lake Michigan coastal area.
Chef and cookbook author Amy Thielen’s memoir “Give a Girl a Knife” is a vivid look at the flavors and places of the Upper Midwest.
A Sea Grant science writer reflects on Adam Minter’s book “Secondhand: Travels in the New Global Garage Sale” and her own relationship to the world of “stuff.”
Megan Hoff recently completed her graduate research assistantship in Green Bay, working for Sea Grant Staffer Julia Noordyk. This was the first time such an opportunity has been offered at one of our field offices. Hoff’s work for Noordyk and for her master’s degree in environmental science and policy at the University of Wisconsin-Green Bay involved working with the community to develop a watershed management plan for Mahon and Wequiock creeks, which flow through the campus. Science Communicator Marie Zhuikov caught up with Hoff recently, just after she finished a drive across the country to Oregon, where she is starting a new job in Newport as a shellfish assessment biologist. Yes, she’ll be working with clams.