North Carolina Sea Grant
Coastwatch Currents

Coastwatch Currents

April 9, 2015 | E-Ching Lee

By E-CHING LEE

Posted April 9, 2015

Fork in food on clear glass plate

A story in this magazine highlights how North Carolina Sea Grant helped set up taste tests to determine consumers’ preference for fresh sturgeon. Photo by E-Ching Lee

Before you know it, the Spring 2015 issue of Coastwatch will be in your mailbox or on your desk. I’ll let you in on the content right now.

Katie Mosher highlights two topics that will be discussed at North Carolina’s Coastal Conference on April 14 in Raleigh — North Carolina coastal demographics and transportation.

In this issue, we introduce two new writers: Cynthia Sharpe and Nichole Riddle. Both are seniors at North Carolina State University and are our communications interns. You may have seen their bylines in Coastal Tidings but this is their first foray into writing long articles for the magazine.

Cynthia focuses on places in Eastern North Carolina that figure prominently in African-American history. Nichole explains how communities, their citizens and researchers — including North Carolina Sea Grant’s Gloria Putnam — are collaborating to combat Hydrilla, an invasive aquatic plant.

My colleagues Barry Nash and Chuck Weirich worked together on an article on sturgeon. Barry discusses a study that attempted to determine if the North Carolina consumer is ready to see sturgeon on his or her plate. Chuck, the newest addition to the Sea Grant team, focuses on sturgeon biology and aquaculture. And of course, we have something you can try at home. Tim Coyne, executive chef of Bistro By The Sea in Morehead City, served up sturgeon for a taste test, and he shares a few recipes in this issue.

We also celebrate North Carolina’s people and places that have been recognized with national-level awards and fellowships.

To subscribe to the magazine, go here.

If you want copies of the magazine earlier, come to the Coastal Conference. The publication will be hot off the presses for that event.

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