United States
I am a scientist and freelance writer with a passion for the outdoors. My scientific research has led to publications in Cell, Harmful Algae, and Frontiers in Neuroscience.
More creative environmental science writing has revolved around marine and fisheries ecosystems, with a nod to indigenous perspectives and practices. Recently I have been working in multimedia storytelling and crafting short videos. When I'm not making discoveries in the lab or crafting on my computer you can find me exploring the backwoods of Oregon, tip- toeing to mountain tops or taming raging rivers.
When you think of the Oregon Coast, you may think of sea lions barking and basking on the docks in Newport, migratory bird nesting at Haystack Rock, or maybe you were lucky enough to see green plump tentacles of an anemone waving at you from one of the coast's many tidepools.
With its hard, scaly exterior and rubbery looking neck, the gooseneck barnacle seems like an unlikely candidate for the next food craze. Yet the tasty little crustacean is the subject of ongoing aquaculture research as scientists in the United States push to develop new harvestable species for sustainable seafood.
Kelp and other seaweeds naturally grow in the Puget Sound, but their current density is a fraction of historical levels. Researchers are looking to change that and help combat ocean acidification at the same time, while producing a marketable snack....
What is more productive than rice and wheat, more nutritious than salmon, tastes like bacon when fried, and was once used as a source of food for abalone? It is Palmaria mollis, better known as dulse, which the Oregon State University's (OSU) Food Innovation Center is hoping will be the next big wave in aquaculture.
Efforts to conserve an often misunderstood fish in the Columbia River Basin
"A fish's sense of smell is probably 1000 times more sensitive to chemicals than a human being's," says Dr. David Noakes of Oregon State University. He's part of a team of scientists that may have found a hidden weapon these salmon carry with them that aids in navigation.
In Chesapeake Bay, everyone loves a good oyster. But scientists are hoping that "good" refers not just to their taste, but also their capacity to help clean up the bay!
Pacific herring have been a critical subsistence fishery for Alaskan coastal communities, as well as being commercially harvested for food (including for their roe, a delicacy in Japan) and for bait for more than 100 years....
Researchers take a look at what happens when wild and hatchery salmon interact in the same spawning streams..
.....Garfield High School students were busy watching bubbling bottles of sugar, yeast and water — small manufacturing plants for carbon dioxide, a greenhouse gas.
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