At this time of year, when we collectively take stock, here’s some things to be thankful about regarding the Great Lakes.

UW Sea Grant social scientist Jane Harrison and graduate student Catherine Simons surveyed anglers on the Sheboygan River to see what, if any, recent cleanup efforts had on their decision to fish there.

Scientists have long known that phosphorus fuels growth of algae in lakes and streams. Wisconsin Sea Grant researchers have found that nitrogen levels are a factor in whether or not these algae – specifically, blue-green algae –produce toxins.

The next River Talk is scheduled for Nov. 26 at 7 p.m. at the Red Mug (916 Hammond Ave, Superior, Wis.). Shon Schooler with the Lake Superior National Estuarine Research Reserve will present, “Ecological Mysteries in the St. Louis River Estuary: Tales of Missing Crayfish and Dissolved Oxygen.”

UW Sea Grant-funded researchers develop twin tests to track viral hemorrhagic septicemia virus more effectively.

Over 285 people enjoyed sampling Lake Superior whitefish and lake herring (cisco) during the recent Lake Superior Fish Classic – a chef cooking competition and public tasting event held in Duluth, Minn. Chef Seth VanderLaan and his team from the Potawatomi Bingo Casino in Milwaukee won $1,500 for first place out of seven competing chefs, and the People’s Choice Award. The second place Superior Award of $750 went to Chef Scott Graden with The New Scenic Café, Duluth, Minn.

As part of NOAA’s Weather Ready Nation project, UW Sea Grant social scientist Jane Harrison is part of a team surveying broadcast meteorologists and emergency managers about the efficacy of a new impact-based warning system.

The second River Talk is scheduled for Oct. 29 at 7 p.m. at the Red Mug (916 Hammond Ave, Superior, Wis.). Diane Desotelle with the Minnesota Pollution Control Agency and Matthew Steiger with the Wisconsin Department of Natural Resources will present, “Should we be concerned that the St. Louis River is an Area of Concern?”

The only major conference dedicated solely to Lake Michigan and to Great Lakes beaches happens in less than two weeks. Registration has been brisk but there are still some spots available.

Only days remain until the Lake Superior Fish Classic, when the historic Union Depot in Duluth, Minn., will open its doors to professional chefs and judges, fish connoisseurs and 350 pounds of Lake Superior herring and whitefish.