Posted on OA: 22 Jul 2015 — Excerpt from a New York Times article and video featuring Dr. Tessa Hill, BOAR, and Terry Sawyer, Hog Island Oyster Co.
This is kind of the good news/bad news department, as so many things are: The good news is that terrific oysters are being farmed in several locations in California; the bad news is that ocean acidification — the absorption of carbon dioxide into the sea, a direct result of high levels of carbon in the atmosphere — is a direct threat to that industry.
I saw both when I visited Hog Island Oyster Co. in Marshall, an operation north of San Francisco on Tomales Bay. (Actually, I’ve eaten at and of Hog Island dozens of times, and even shot video there for a PBS series more than 10 years ago.)
I went with Tessa Hill, who’s been researching ocean acidification at Bodega Marine Laboratory for eight years. Hill studies how changes in marine chemistry impact a variety of marine animals, including oysters, whose shells are getting thinner, smaller and more susceptible to predators. Her research looks at current conditions and develop a baseline for tracking the effects of climate change going forward.
This is the third in a series of videos about sustainable agriculture and healthy eating. The series was produced in collaboration with the Global Food Initiative at the University of California.
Mark Bittman, The New York Times, 21 July 2015. Text & video.