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Winter 2014

Winter 2014

HOME IN AN OYSTER SHELL: New Oyster Aquaculture Operations Grow Seed, Take Root

Joey Daniels shucks an oyster he just pulled from the Roanoke Sound and pops it into his mouth. "Twenty-four parts per thousand," he announces, stating a level of saltiness for the oyster.

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More From Winter 2014

FROM THE EXECUTIVE DIRECTOR: New Year, Renewed Focus

A new year brings new energy and opportunities for North Carolina Sea Grant.
Hyde County parcel

A LITTLE SLICE OF HYDE COUNTY: Investigating the Science of Wetlands Restoration

After a dusty ride down farm roads bordered by carpets of soybeans and the stubble of late-season cornfields, Mike Burchell stops the truck next to what looks like an impenetrable swamp.

FINS OFF HATTERAS: Research Collaborations Consider Sharks

Commercial fisherman Chris Hickman does not like the word “anecdotal.” Hickman has been fishing for 39 years, most of them in the waters around Cape Hatteras. In that time, he’s…
Bull shark with open mouth in blue water below the surface.

Shark Research in the Rulifson Lab

he Rulifson lab at East Carolina University has been involved in shark research since 1996, most of which has been supported by North Carolina Sea Grant. After being approached by commercial fishermen interested in the then-developing fishery for spiny dogfish sharks in North Carolina, Roger Rulifson, graduate student Tina Moore, and commercial fisherman Chris Hickman conducted the first of many N.C. Fishery Resource Grant-funded projects on the demographics, stock structure and migration behavior of spiny dogfish overwintering off North Carolina.

AMAZING COAST: Behind the Scenes: An Aquarium Adventure

Caroline was excited for this day. Her parents had scheduled a special trip to the North Carolina Aquarium at Fort Fisher for her ninth birthday. She couldn't wait to get inside.
Image: Oysters and silverware scattered on a table with lemon slices, bread, and cocktail sauce.

PEOPLE AND PLACES: Bring Your Own Knives: Shucking at the Varnamtown Oyster Roast

Every first Saturday in November, hundreds of people gather in the Brunswick County Town of Varnamtown for an afternoon of shuckin’ and socializin’. They shuck bushel after bushel of freshly…
red wolf

NATURALIST’S NOTEBOOK: The Secret World of Red Wolves: The Fight to Save North America’s Other Wolf

We stand in a pool of weak, wobbly light cast from people's flashlights and head lamps. The forest darkness encircles us. A few minutes later, we hear Kim's call pierce the night air.

MARINER’S MENU: Our Coast’s Food: The Seafood Bible

f you asked her about her early days as a seafood education specialist for North Carolina Sea Grant, Joyce Taylor probably would have told the crabs story.
Seafood salad in a bowl

MARINER’S MENU: A World of New Flavors

Liz Biro's online story included several recipes from Mariner's Menu: 30 Years of Fresh Seafood Ideas. We chose to offer a few recipes that Joyce Taylor and the Nutrition Leaders had developed in more recent years for publication on the Mariner's Menu blog — www.marinersmenu.org — and ultimately for a new seafood book being developed by North Carolina Sea Grant for the University of North Carolina Press.