Holiday 2016

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.

Dec 20, 2016

MATTHEW’S LEGACY: WATER FALLING AND RISING

Even though the storm’s center never made landfall in North Carolina, the statewide death toll was 28, claiming more than half of the total storm-related fatalities in the United States. Nearly all of the N.C. deaths were attributed to people being swept away in floodwaters while trying to navigate by car or foot, Gov. Pat McCrory explained at news conferences.

Dec 20, 2016

CLIMATE CHANGE COMMUNICATION CHALLENGES: Including Kids in Solutions

Our research out of North Carolina State University suggests that we may be able to use these differences to build a brighter future. Since 2010, North Carolina Sea Grant has funded three projects to investigate the potential for younger generations to be part of a solution to influence acceptance of — and action on — climate change.

Dec 20, 2016

EDUCATION TO ACTION

What will the North Carolina coast feel — and look — like in fifteen years? Thirty years? A hundred years? As surely as the sand on our beaches shifts over time, so too will our communities, economies and environment. With change inevitable, North Carolina Sea Grant is working with communities to make plans and choices that will sustain our coastal and ocean resources.

Dec 15, 2016

ENGAGING THE FUTURE: SciREN and the Evolution of Science Outreach

Better known as SciREN, the organization’s framework is straightforward: Recruit scientists to create K-12 lesson plans based on their work. Then the magic happens.

Dec 15, 2016

LAST WORD: Fillin’

I put on my thickest socks, And slide each foot into a knee-high galosh One pair among a half-dozen others waiting at the front door.

Dec 15, 2016

Making North Carolina Oysters Safer

Froelich, a biologist who studies pathogens in shellfish, seeks samples from commercial aquaculture operations and under-dock oyster gardens to better understand the human-health risks of infection from Vibrio in oysters.

Dec 15, 2016

MARINER’S MENU: Blue Holiday, Flavor Included

Here we share some recipes from Joyce Taylor, seafood education specialist with North Carolina Sea Grant and the North Carolina State University Seafood Laboratory for more than three decades. The recipes have been adapted for bluefish. These are among more than 150 recipes Taylor developed before she passed away in 2013. North Carolina Sea Grant plans to publish the new recipes in a book.

Dec 15, 2016

FROM THE EXECUTIVE DIRECTOR: Linking Education to Understanding and Action

North Carolina’s coast and its inhabitants are a resilient lot. These days, and in the months ahead, many inland and coastal communities will be busy recovering from the impacts of Hurricane Matthew.

Dec 1, 2016

PEOPLE AND PLACES: Eight New Fellows and One New Partnership

Recently, eight students began critical research on topics affecting the state’s coast and communities. The tally includes a new joint fellowship inaugurated this year with North Carolina Space Grant.