Scientists at the University of Washington have been working with the shellfish industry since the turn of the 20th century. This productive partnership has brought innovations in hatchery technology, oyster seasonality and more. Now, ocean acidification threatens the shellfish industry, and UW scientists likeWSG‘s Joth Davis and SAFS‘ Emma Timmins-Schiffman are collaborating closely with growers to figure out how to adapt. Watch the below video to learn more!