Sandra Harris

Sep 1, 2017

“IT’S BORN IN US”: A Conversation with Barbara Garrity-Blake and Karen Willis Amspacher

Barbara Garrity-Blake and Karen Willis Amspacher are co-authors of Living at the Water's Edge: A Heritage Guide to the Outer Banks Byway, recently published by University of North Carolina Press.

Aug 8, 2017

PEOPLE AND PLACES: Discovering Down East on the Outer Banks National Scenic Byway

The beaches of the Outer Banks are legendary, but its roadways are steering into the spotlight. This summer, the Outer Banks National Scenic Byway is ready to guide visitors on an exploration of the culture and history of the North Carolina coast.

Jul 14, 2017

Everything You Always Wanted to Know about Sex in the Sea

There are four survival instincts in the animal kingdom: feeding, fighting, fleeing and … reproducing. Let’s think about the last one: How do animals in marine environments procreate?

Jul 6, 2017

SEA SCIENCE: Growing Better Bivalves: Science, Local Knowledge Enhance N.C. Business

Media stories often cite Sandbar Oyster Company as an unlikely partnership between a scientist and a fisherman — a successful duo not only in the half-shell market, but also in ecological restoration.

Jul 6, 2017

ON THE WATER: Crab Pots Collected from Coastal Waters

The North Carolina General Assembly selected North Carolina Sea Grant to administer the Crab Pot Removal Pilot Program. Sea Grant contracted with the N.C. Coastal Federation, which worked with the N.C. Division of Marine Fisheries and its Marine Patrol, along with teams of commercial fishermen, for the project during the annual winter “no-potting” period.

Jul 6, 2017

FROM THE EXECUTIVE DIRECTOR: Here Comes the Sun: Illuminating Summer Fun, Sea Grant Stories

Our beaches and soundside communities indeed have changed over my lifetime. Yet their beauty and bounties persist in so many ways. Similarly, this issue of Coastwatch takes you on a range of explorations.

Jun 26, 2017

SPICING IT UP

In France, mignonette is traditionally made from white wine and shallots. This version is a play on North Carolina’s hot pepper vinegar. Most of our friends have become fans and have not been able to find it anywhere else. It is a staple at our house when we serve oysters grown under our dock.

Jun 5, 2017

MARINER’S MENU: A Little of This, A Little of That: Variety is the Spice of Seafood

It can be boiled, broiled, baked, sautéed, fried or grilled. No wonder then when you combine the myriad of delicious preparation techniques with a wide selection of fresh ingredients, the results are magical.

Jun 1, 2017

SEA SCIENCE: Restoring Our Oysters: Dealing with the Sponge Problem

Niels Lindquist, an ecologist at the University of North Carolina at Chapel Hill’s Institute of Marine Sciences, noticed that many of the oysters served at roasts were difficult to open because of brittle shells. The oysters had small holes in their shells, a telltale sign of an infestation by the boring sponge, a common estuarine organism in the family Clionaidae.

Jun 1, 2017

CURRENTS: Resilience at the Coast: Conference Features Science and Policy

LEFT: Jonathan Pennock (right), director of the National Sea Grant College Program, was a speaker. RIGHT: The conference drew a wide range of participants. Photos by Becky Kirkland/NC State Communications.…