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Few humans have seen the animals who live there — until now.\u003c/p>\n\u003cp>A groundbreaking exhibit at the Monterey Bay Aquarium is bringing deep-sea animals from the midnight zone up to the surface and into public view for the first time.\u003c/p>\n\u003cp>“What’s really cool about this exhibit is that we are the only humans on Earth right now that are likely looking at some of these animals,” said Allen Protasio, exhibit guide at the Monterey Bay Aquarium.\u003c/p>\n\u003cp>[pullquote size='small' citation='Samantha Muka, aquarium historian and professor, Stevens Institute of Technology']‘We should be completely astounded by the technological things that they’ve done. It probably couldn’t have been done even 10 or 15 years ago. It’s that cutting-edge.’[/pullquote]The midnight zone is cold and dark, and can only be explored by remote operating vehicles (ROVs) controlled by pilots in submarines. The deep sea is rich with strange and often bioluminescent creatures, many of them delicate and unable to withstand the drastic transition to the low pressure, bright lights and high temperatures at the surface. Monterey Bay researchers have experimented for over a decade with ways to bring elusive deep-sea life safely up from the depths.\u003c/p>\n\u003cp>The exhibit takes visitors on a descending tour of the abyss, starting with a model of Monterey Bay’s underwater canyon. Some parts of the canyon are more than a mile deep, and the canyon comes remarkably close to shore. Visitors can meander through a darkened gallery of tanks displaying gelatinous creatures from the shallower end of the midnight zone, known as the midwater, which ranges from 650 feet to 3,300 feet deep.\u003c/p>\n\u003cfigure id=\"attachment_1979270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1979270\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-800x533.jpg\" alt=\"A rust-colored crab with an oval body and white markings on its shell and legs rises up on four legs, two legs extended out above and in front of its body like an orchestra conductor. The crab is on a sandy floor inside an aquarium, with models of whale bones on the ground and looming in the background.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Japanese spider crab is the size of a small dog. \u003ccite>(Tyson V. Rininger/Monterey Bay Aquarium)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the midwater gallery, screens show dazzling ROV footage of shimmering bioluminescence. A goopy string adorned with stingers — a creature known as a siphonophore — floats suspended in its tank.\u003c/p>\n\u003cp>Tommy Knowles, a jellyfish expert and one of the scientists who developed the exhibit, described his favorite midwater creature — a crimson dome bedazzled with ridges of strobing rainbow lights.\u003c/p>\n\u003cp>“This is the bloody belly comb jelly, Lampocteis,” Knowles said. “It’s one of the most delicate jellies in the world. It’s like a sparkly bowl of Jell-O.”\u003c/p>\n\u003cp>Knowles and other scientists tinkered with the acidity, light and temperature to achieve conditions that were just right for each deep-sea animal on display.\u003c/p>\n\u003cp>“We should be completely astounded by the technological things that they’ve done,” said Samantha Muka, aquarium historian and professor at the Stevens Institute of Technology in Hoboken, New Jersey. “It probably couldn’t have been done even 10 or 15 years ago. It’s that cutting-edge.”\u003c/p>\n\u003cp>While the deep sea is known for its high pressures, the aquarium scientists found that some deep-sea creatures could survive the ascent if they were given time to acclimate to the lower pressure and higher temperatures, not unlike the delicacy required when human divers return from high-pressure depths.\u003c/p>\n\u003cfigure id=\"attachment_1979302\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1979302\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-800x533.jpg\" alt=\"Inside a deep sea exhibit, black boulders looking like pieces of charcoal, pocked with lines and small holes line the ground. Growing on these boulders are tall, pale orange corals with trunks like a tree and branches like a curved fan. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2.jpg 1044w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corals and sponges that grow on underwater mountains, or “seamounts” develop so slowly that damaged habitats could take centuries to recover. Drilling, mining, and fishing can put corals, sponges, and the animals they shelter at risk. \u003ccite>(Tyson V. Rininger/Monterey Bay Aquarium)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They’re the only people right now that know how you can push these animals, like the plasticity of their pressure needs at the moment,” said Muka. “They already know more about those deep-sea animals than we’ve ever known about them ever.”\u003c/p>\n\u003cp>While it took years of trial and error to figure out each deep-sea creature’s specific requirements, achieving low-enough oxygen levels proved to be a particular challenge. Many deep-sea creatures from an area known as the oxygen minimum zone need as little as 5% of the oxygen found at the ocean’s surface to survive. Some displays required developing new methods to strip oxygen out of seawater.\u003c/p>\n\u003cp>“We had to use equipment that I don’t think has ever been used in aquariums before,” Knowles said. “It was used in food production, for stripping gasses out of liquids.”\u003c/p>\n\u003cp>The exhibit is more than a technological marvel or a way to show off exotic animals. In addition to educating the public, it serves as a reconstructed ecological system that allows scientists to study deep-sea environments without the expense and difficulty of submarine voyages. This combination of public outreach and basic science is a hallmark of the Monterey Bay Aquarium.\u003c/p>\n\u003cp>“They’re basically setting up a long-term laboratory for those scientists to be able to study those organisms,” Muka said. “In some sense, it is the ultimate reason for the public aquarium to exist.”\u003c/p>\n\u003cp>Because it is so challenging to access and study, deep-sea biology is still in its infancy. Although scientists are only beginning to understand deep-sea environments, those environments are already under threat from human influence, such as deep-sea drilling, mining operations, climate change and microplastic pollution.\u003c/p>\n\u003cp>Deep-sea creatures feed on marine snow, tiny flecks of rotten flesh and other debris that drift down and eventually reach the sunless depths. But now, much of that snow is made up of tiny bits of microplastic.\u003c/p>\n\u003cp>To demonstrate how microplastic pollution affects deep-sea animals, the exhibit includes an interactive game that shows how hard it is for these animals to survive. Players take control of different deep-sea creatures and must avoid getting eaten or stung, all while chasing down and gobbling up bits of marine snow. If a player survives the game, the screen displays the percentage of plastic they consumed along with their marine snow meals — often more than half.\u003c/p>\n\u003cp>“As those plastics break down smaller and smaller, they get into the food chain,” said Protasio. “And these deep-sea critters may not be able to distinguish between what’s marine snow and what’s microplastic.”\u003c/p>\n\u003cp>At the deep end of the exhibit, visitors reach the muddy plains of the sea floor, studded with microhabitats. In one seafloor tank, spiny Japanese spider crabs the size of small dogs crawl over a model of a sperm whale skeleton settled into the mud. Cartilaginous ghost sharks lurk, and elephant fish probe for food with their long snouts.\u003c/p>\n\u003cp>[pullquote size='small' citation='Tommy Knowles, jellyfish expert, Monterey Bay Aquarium']‘In one sense they’re so foreign to us, they’re very alien. But in another sense, they are earthlings.’[/pullquote]While every other animal in the exhibit lives behind glass, giant deep-sea isopods with 14 legs huddle in a touch tank. They look like roly-polys from your garden, except they’re ghostly pale and as big as bread loaves. Isopods can thrive in a vast range of depths and environments, from just 550 feet below the surface to as deep as 7,000 feet. They can switch between crawling along the muddy plains of the seafloor to swimming with muscular flaps called pleopods.\u003c/p>\n\u003cp>Because the deep sea is so different from what we’re used to, it can seem far away, and has often been compared to another planet. The creatures who call it home, with their many limbs and glowing, gelatinous bodies, might strike some visitors as otherworldly.\u003c/p>\n\u003cp>“In one sense they’re so foreign to us, they’re very alien. But in another sense, they are earthlings,” said Knowles. “I feel like the alien, coming in with my submarine with bright lights. They’re probably wondering, ‘What is that?!’”\u003c/p>\n\u003cp>The Monterey Bay Aquarium has successfully brought a glimpse of the midnight zone into the light. The exhibit provides scientists with new tools to keep learning about the earthlings who call it home, and reminds us just how close we are to our deep, dark neighbors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1389,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":27},"modified":1704846265,"excerpt":"The midnight zone begins half a mile beneath the ocean and is an area so deep that no sunlight can reach it. Few humans have seen the animals who live there — until now.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The midnight zone begins half a mile beneath the ocean and is an area so deep that no sunlight can reach it. Few humans have seen the animals who live there — until now.","title":"From Giant Isopods to Glowing Jellies, This New Monterey Bay Aquarium Exhibit Features Deep-Sea Creatures Never Seen Before | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From Giant Isopods to Glowing Jellies, This New Monterey Bay Aquarium Exhibit Features Deep-Sea Creatures Never Seen Before","datePublished":"2022-05-06T17:41:14-07:00","dateModified":"2024-01-09T16:24:25-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"from-giant-isopods-to-glowing-jellies-this-new-monterey-bay-aquarium-exhibit-features-deep-sea-creatures-never-seen-before","status":"publish","audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-4[…]f-aaef00f5a073/44e7dfc5-3e1e-466c-a06e-ae7b0129cf16/audio.mp3","nprByline":"Guananí Gómez-Van Cortright ","excludeFromSiteSearch":"Include","sticky":false,"source":"Oceans","showOnAuthorArchivePages":"No","path":"/science/1979262/from-giant-isopods-to-glowing-jellies-this-new-monterey-bay-aquarium-exhibit-features-deep-sea-creatures-never-seen-before","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The midnight zone begins half a mile beneath the ocean, and is an area so deep that no sunlight can reach it. Few humans have seen the animals who live there — until now.\u003c/p>\n\u003cp>A groundbreaking exhibit at the Monterey Bay Aquarium is bringing deep-sea animals from the midnight zone up to the surface and into public view for the first time.\u003c/p>\n\u003cp>“What’s really cool about this exhibit is that we are the only humans on Earth right now that are likely looking at some of these animals,” said Allen Protasio, exhibit guide at the Monterey Bay Aquarium.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘We should be completely astounded by the technological things that they’ve done. It probably couldn’t have been done even 10 or 15 years ago. It’s that cutting-edge.’","name":"pullquote","attributes":{"named":{"size":"small","citation":"Samantha Muka, aquarium historian and professor, Stevens Institute of Technology","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The midnight zone is cold and dark, and can only be explored by remote operating vehicles (ROVs) controlled by pilots in submarines. The deep sea is rich with strange and often bioluminescent creatures, many of them delicate and unable to withstand the drastic transition to the low pressure, bright lights and high temperatures at the surface. Monterey Bay researchers have experimented for over a decade with ways to bring elusive deep-sea life safely up from the depths.\u003c/p>\n\u003cp>The exhibit takes visitors on a descending tour of the abyss, starting with a model of Monterey Bay’s underwater canyon. Some parts of the canyon are more than a mile deep, and the canyon comes remarkably close to shore. Visitors can meander through a darkened gallery of tanks displaying gelatinous creatures from the shallower end of the midnight zone, known as the midwater, which ranges from 650 feet to 3,300 feet deep.\u003c/p>\n\u003cfigure id=\"attachment_1979270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1979270\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-800x533.jpg\" alt=\"A rust-colored crab with an oval body and white markings on its shell and legs rises up on four legs, two legs extended out above and in front of its body like an orchestra conductor. The crab is on a sandy floor inside an aquarium, with models of whale bones on the ground and looming in the background.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Whalefall_Japanese_crab_Tyson-V.-Rininger-resize-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Japanese spider crab is the size of a small dog. \u003ccite>(Tyson V. Rininger/Monterey Bay Aquarium)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the midwater gallery, screens show dazzling ROV footage of shimmering bioluminescence. A goopy string adorned with stingers — a creature known as a siphonophore — floats suspended in its tank.\u003c/p>\n\u003cp>Tommy Knowles, a jellyfish expert and one of the scientists who developed the exhibit, described his favorite midwater creature — a crimson dome bedazzled with ridges of strobing rainbow lights.\u003c/p>\n\u003cp>“This is the bloody belly comb jelly, Lampocteis,” Knowles said. “It’s one of the most delicate jellies in the world. It’s like a sparkly bowl of Jell-O.”\u003c/p>\n\u003cp>Knowles and other scientists tinkered with the acidity, light and temperature to achieve conditions that were just right for each deep-sea animal on display.\u003c/p>\n\u003cp>“We should be completely astounded by the technological things that they’ve done,” said Samantha Muka, aquarium historian and professor at the Stevens Institute of Technology in Hoboken, New Jersey. “It probably couldn’t have been done even 10 or 15 years ago. It’s that cutting-edge.”\u003c/p>\n\u003cp>While the deep sea is known for its high pressures, the aquarium scientists found that some deep-sea creatures could survive the ascent if they were given time to acclimate to the lower pressure and higher temperatures, not unlike the delicacy required when human divers return from high-pressure depths.\u003c/p>\n\u003cfigure id=\"attachment_1979302\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1979302\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-800x533.jpg\" alt=\"Inside a deep sea exhibit, black boulders looking like pieces of charcoal, pocked with lines and small holes line the ground. Growing on these boulders are tall, pale orange corals with trunks like a tree and branches like a curved fan. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2022/05/Deep_sea_Tyson-V.-Rininger-resize2.jpg 1044w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corals and sponges that grow on underwater mountains, or “seamounts” develop so slowly that damaged habitats could take centuries to recover. Drilling, mining, and fishing can put corals, sponges, and the animals they shelter at risk. \u003ccite>(Tyson V. Rininger/Monterey Bay Aquarium)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They’re the only people right now that know how you can push these animals, like the plasticity of their pressure needs at the moment,” said Muka. “They already know more about those deep-sea animals than we’ve ever known about them ever.”\u003c/p>\n\u003cp>While it took years of trial and error to figure out each deep-sea creature’s specific requirements, achieving low-enough oxygen levels proved to be a particular challenge. Many deep-sea creatures from an area known as the oxygen minimum zone need as little as 5% of the oxygen found at the ocean’s surface to survive. Some displays required developing new methods to strip oxygen out of seawater.\u003c/p>\n\u003cp>“We had to use equipment that I don’t think has ever been used in aquariums before,” Knowles said. “It was used in food production, for stripping gasses out of liquids.”\u003c/p>\n\u003cp>The exhibit is more than a technological marvel or a way to show off exotic animals. In addition to educating the public, it serves as a reconstructed ecological system that allows scientists to study deep-sea environments without the expense and difficulty of submarine voyages. This combination of public outreach and basic science is a hallmark of the Monterey Bay Aquarium.\u003c/p>\n\u003cp>“They’re basically setting up a long-term laboratory for those scientists to be able to study those organisms,” Muka said. “In some sense, it is the ultimate reason for the public aquarium to exist.”\u003c/p>\n\u003cp>Because it is so challenging to access and study, deep-sea biology is still in its infancy. Although scientists are only beginning to understand deep-sea environments, those environments are already under threat from human influence, such as deep-sea drilling, mining operations, climate change and microplastic pollution.\u003c/p>\n\u003cp>Deep-sea creatures feed on marine snow, tiny flecks of rotten flesh and other debris that drift down and eventually reach the sunless depths. But now, much of that snow is made up of tiny bits of microplastic.\u003c/p>\n\u003cp>To demonstrate how microplastic pollution affects deep-sea animals, the exhibit includes an interactive game that shows how hard it is for these animals to survive. Players take control of different deep-sea creatures and must avoid getting eaten or stung, all while chasing down and gobbling up bits of marine snow. If a player survives the game, the screen displays the percentage of plastic they consumed along with their marine snow meals — often more than half.\u003c/p>\n\u003cp>“As those plastics break down smaller and smaller, they get into the food chain,” said Protasio. “And these deep-sea critters may not be able to distinguish between what’s marine snow and what’s microplastic.”\u003c/p>\n\u003cp>At the deep end of the exhibit, visitors reach the muddy plains of the sea floor, studded with microhabitats. In one seafloor tank, spiny Japanese spider crabs the size of small dogs crawl over a model of a sperm whale skeleton settled into the mud. Cartilaginous ghost sharks lurk, and elephant fish probe for food with their long snouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘In one sense they’re so foreign to us, they’re very alien. But in another sense, they are earthlings.’","name":"pullquote","attributes":{"named":{"size":"small","citation":"Tommy Knowles, jellyfish expert, Monterey Bay Aquarium","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>While every other animal in the exhibit lives behind glass, giant deep-sea isopods with 14 legs huddle in a touch tank. They look like roly-polys from your garden, except they’re ghostly pale and as big as bread loaves. Isopods can thrive in a vast range of depths and environments, from just 550 feet below the surface to as deep as 7,000 feet. They can switch between crawling along the muddy plains of the seafloor to swimming with muscular flaps called pleopods.\u003c/p>\n\u003cp>Because the deep sea is so different from what we’re used to, it can seem far away, and has often been compared to another planet. The creatures who call it home, with their many limbs and glowing, gelatinous bodies, might strike some visitors as otherworldly.\u003c/p>\n\u003cp>“In one sense they’re so foreign to us, they’re very alien. But in another sense, they are earthlings,” said Knowles. “I feel like the alien, coming in with my submarine with bright lights. They’re probably wondering, ‘What is that?!’”\u003c/p>\n\u003cp>The Monterey Bay Aquarium has successfully brought a glimpse of the midnight zone into the light. The exhibit provides scientists with new tools to keep learning about the earthlings who call it home, and reminds us just how close we are to our deep, dark neighbors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1979262/from-giant-isopods-to-glowing-jellies-this-new-monterey-bay-aquarium-exhibit-features-deep-sea-creatures-never-seen-before","authors":["byline_science_1979262"],"categories":["science_2874","science_46","science_40","science_2873","science_43"],"tags":["science_4414","science_2698","science_324"],"featImg":"science_1979272","label":"source_science_1979262"},"science_1943007":{"type":"posts","id":"science_1943007","meta":{"index":"posts_1716263798","site":"science","id":"1943007","score":null,"sort":[1559868812000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1559868812,"format":"aside","title":"The New Pollution: Monterey Bay is Swimming in Microplastic","headTitle":"The New Pollution: Monterey Bay is Swimming in Microplastic | KQED","content":"\u003cp>[youtube https://www.youtube.com/watch?v=LiH3f6AKFbc]\u003c/p>\n\u003cp>Monterey Bay — long considered an environmental success story–is now facing a new threat: tiny particles of plastic.\u003c/p>\n\u003cp>And scientists are finding that it’s far worse than they suspected.\u003c/p>\n\u003cp>The bay is a national marine sanctuary, a place where environmental protections and sustainable fishing have transformed what was once a stew of dumped waste products from local sardine canneries.\u003c/p>\n\u003cp>Long gone is the industrial filth that John Steinbeck described in his Depression-era novel Cannery Row. Now, the bay is cleaned up and home to seals, otters, and the occasional humpback whale.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“This is not where you would expect to find tons of marine pollution,” said Kyle Van Houtan, who oversees research for the Monterey Bay Aquarium.\u003c/p>\n\u003cp>But that’s exactly what researchers found when they sent a robot trolling into the water. Van Houtan’s team found microplastics in quantities much higher than previously expected at nearly every level of the water column, according to a paper \u003ca href=\"https://www.nature.com/articles/s41598-019-44117-2\">published\u003c/a> this week in \u003cem>Scientific Reports \u003c/em>from the publishers of \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>This suggests that the deep sea, the Earth’s largest habitat, could be its “biggest repository of small plastic debris,” said Anela Choy, the report’s lead author, in a statement released with the study.\u003c/p>\n\u003cp>At about a quarter-mile below the surface they found plastic particles at concentrations four times that near the surface or along the sea floor.\u003c/p>\n\u003cp>Most of the samples were collected in Monterey Canyon, about 15 miles off the coast. The team took a smaller number of samples from Moss Landing Harbor.\u003c/p>\n\u003cp>Previous studies focused on plastic on the surface of the ocean, in places such as the much-publicized mid-ocean vortex known as the Great Pacific garbage patch, and on the sea floor. But Scientists have recently begun to focus on degraded motes of microplastics floating around in the water column.\u003c/p>\n\u003cp>To marine life, scientists say the plastic is indistinguishable from the organic material known as “marine snow,” commonly eaten by small crabs and filter feeders, which consume the plastic and introduce the pollution into the larger food web.\u003c/p>\n\u003cp>“Our study demonstrates a link between microplastics distributed across the water column and entry of this foreign material into marine food webs,” said Choy, a marine biologist with Scripps Institution of Oceanography in San Diego.\u003c/p>\n\u003cp>The paper is a joint study between Scripps, Monterey Bay Aquarium, and its sister organization, the Monterey Bay Aquarium Research Institute.\u003c/p>\n\u003cp>The plastic particles are not likely local, but the accreted debris from plastics that have been in the ocean for years, maybe decades. Much of it was probably once single-use plastic that has broken down over time.\u003c/p>\n\u003cp>“We are finding material that circulated throughout perhaps the entire North Pacific,” Van Houtan said.\u003c/p>\n\u003cp>Using robots that filtered seawater to capture particles smaller than 5 millimeters in size, they collected repeated samples at a range of depths, from just below the surface to 3,000 feet below.\u003c/p>\n\u003cfigure id=\"attachment_1943012\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1943012\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-800x492.jpg\" alt=\"\" width=\"800\" height=\"492\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-800x492.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-160x98.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-768x473.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-1020x628.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-1200x738.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both.jpg 1755w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monterey Bay Aquarium Research Institute engineers spent considerable time and effort developing a device to collect and filter microplastic deep below the surface of Monterey Bay. \u003ccite>(Monterey Bay Aquarium Research Institute)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In order for us to access these areas, we rely on robotics to do that work,” said Kakani Katija, an engineer with MBARI. “We were able to find microplastics even in the deep sea.”\u003c/p>\n\u003cp>Removing the plastic from the ocean is a real challenge, Katija said, adding that a solution might be to prevent more of it from polluting the water in the first place.\u003c/p>\n\u003cp>California lawmakers are considering legislation to phase out the sale and distribution of some plastics. The companion bills, \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billStatusClient.xhtml?bill_id=201920200SB54\">SB 54\u003c/a> and \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billStatusClient.xhtml?bill_id=201920200AB1080\">AB 1080, \u003c/a> target a wide range of single-use plastics, such as utensils, containers, and other items that can’t be recycled. The bills \u003ca href=\"https://www.kqed.org/science/1942666/which-environmental-bills-made-it-to-the-next-legislative-round\">moved forward\u003c/a> in the Legislature last month.\u003c/p>\n\u003cp>“I can’t think of a dive that I’ve been on that I haven’t seen some form of plastic, whether it be plastic bottles, or plastic bags,” said Amanda Kahn, who studies deep sea sponges in Monterey Bay as a postdoctoral fellow for MBARI. “One time we saw a plastic lawn chair.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Fuhs Fellow Jazmine Mejia Munoz contributed to this report.\u003c/em>\u003c/p>\n\n","stats":{"hasVideo":true,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":749,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":24},"modified":1704848620,"excerpt":"Researchers found high concentrations of tiny plastic particles, even at extreme depths.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Researchers found high concentrations of tiny plastic particles, even at extreme depths.","title":"The New Pollution: Monterey Bay is Swimming in Microplastic | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The New Pollution: Monterey Bay is Swimming in Microplastic","datePublished":"2019-06-06T17:53:32-07:00","dateModified":"2024-01-09T17:03:40-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"the-new-pollution-monterey-bay-is-swimming-in-microplastic","status":"publish","sticky":false,"source":"Oceans","path":"/science/1943007/the-new-pollution-monterey-bay-is-swimming-in-microplastic","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/LiH3f6AKFbc'\n title='//www.youtube.com/embed/LiH3f6AKFbc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Monterey Bay — long considered an environmental success story–is now facing a new threat: tiny particles of plastic.\u003c/p>\n\u003cp>And scientists are finding that it’s far worse than they suspected.\u003c/p>\n\u003cp>The bay is a national marine sanctuary, a place where environmental protections and sustainable fishing have transformed what was once a stew of dumped waste products from local sardine canneries.\u003c/p>\n\u003cp>Long gone is the industrial filth that John Steinbeck described in his Depression-era novel Cannery Row. Now, the bay is cleaned up and home to seals, otters, and the occasional humpback whale.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is not where you would expect to find tons of marine pollution,” said Kyle Van Houtan, who oversees research for the Monterey Bay Aquarium.\u003c/p>\n\u003cp>But that’s exactly what researchers found when they sent a robot trolling into the water. Van Houtan’s team found microplastics in quantities much higher than previously expected at nearly every level of the water column, according to a paper \u003ca href=\"https://www.nature.com/articles/s41598-019-44117-2\">published\u003c/a> this week in \u003cem>Scientific Reports \u003c/em>from the publishers of \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>This suggests that the deep sea, the Earth’s largest habitat, could be its “biggest repository of small plastic debris,” said Anela Choy, the report’s lead author, in a statement released with the study.\u003c/p>\n\u003cp>At about a quarter-mile below the surface they found plastic particles at concentrations four times that near the surface or along the sea floor.\u003c/p>\n\u003cp>Most of the samples were collected in Monterey Canyon, about 15 miles off the coast. The team took a smaller number of samples from Moss Landing Harbor.\u003c/p>\n\u003cp>Previous studies focused on plastic on the surface of the ocean, in places such as the much-publicized mid-ocean vortex known as the Great Pacific garbage patch, and on the sea floor. But Scientists have recently begun to focus on degraded motes of microplastics floating around in the water column.\u003c/p>\n\u003cp>To marine life, scientists say the plastic is indistinguishable from the organic material known as “marine snow,” commonly eaten by small crabs and filter feeders, which consume the plastic and introduce the pollution into the larger food web.\u003c/p>\n\u003cp>“Our study demonstrates a link between microplastics distributed across the water column and entry of this foreign material into marine food webs,” said Choy, a marine biologist with Scripps Institution of Oceanography in San Diego.\u003c/p>\n\u003cp>The paper is a joint study between Scripps, Monterey Bay Aquarium, and its sister organization, the Monterey Bay Aquarium Research Institute.\u003c/p>\n\u003cp>The plastic particles are not likely local, but the accreted debris from plastics that have been in the ocean for years, maybe decades. Much of it was probably once single-use plastic that has broken down over time.\u003c/p>\n\u003cp>“We are finding material that circulated throughout perhaps the entire North Pacific,” Van Houtan said.\u003c/p>\n\u003cp>Using robots that filtered seawater to capture particles smaller than 5 millimeters in size, they collected repeated samples at a range of depths, from just below the surface to 3,000 feet below.\u003c/p>\n\u003cfigure id=\"attachment_1943012\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1943012\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-800x492.jpg\" alt=\"\" width=\"800\" height=\"492\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-800x492.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-160x98.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-768x473.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-1020x628.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both-1200x738.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/plastic-sampler-both.jpg 1755w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monterey Bay Aquarium Research Institute engineers spent considerable time and effort developing a device to collect and filter microplastic deep below the surface of Monterey Bay. \u003ccite>(Monterey Bay Aquarium Research Institute)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In order for us to access these areas, we rely on robotics to do that work,” said Kakani Katija, an engineer with MBARI. “We were able to find microplastics even in the deep sea.”\u003c/p>\n\u003cp>Removing the plastic from the ocean is a real challenge, Katija said, adding that a solution might be to prevent more of it from polluting the water in the first place.\u003c/p>\n\u003cp>California lawmakers are considering legislation to phase out the sale and distribution of some plastics. The companion bills, \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billStatusClient.xhtml?bill_id=201920200SB54\">SB 54\u003c/a> and \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billStatusClient.xhtml?bill_id=201920200AB1080\">AB 1080, \u003c/a> target a wide range of single-use plastics, such as utensils, containers, and other items that can’t be recycled. The bills \u003ca href=\"https://www.kqed.org/science/1942666/which-environmental-bills-made-it-to-the-next-legislative-round\">moved forward\u003c/a> in the Legislature last month.\u003c/p>\n\u003cp>“I can’t think of a dive that I’ve been on that I haven’t seen some form of plastic, whether it be plastic bottles, or plastic bags,” said Amanda Kahn, who studies deep sea sponges in Monterey Bay as a postdoctoral fellow for MBARI. “One time we saw a plastic lawn chair.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Fuhs Fellow Jazmine Mejia Munoz contributed to this report.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1943007/the-new-pollution-monterey-bay-is-swimming-in-microplastic","authors":["11608"],"categories":["science_2874","science_30","science_35","science_36","science_40","science_2873","science_98"],"tags":["science_3840","science_3370","science_3103","science_2698","science_3830"],"featImg":"science_1943010","label":"source_science_1943007"},"science_235245":{"type":"posts","id":"science_235245","meta":{"index":"posts_1716263798","site":"science","id":"235245","score":null,"sort":[1441461619000]},"parent":0,"labelTerm":{"site":"science"},"blocks":[],"publishDate":1441461619,"format":"standard","title":"Watch Abalone Reproduce in Gorgeous Bursts of Eggs and Sperm","headTitle":"Watch Abalone Reproduce in Gorgeous Bursts of Eggs and Sperm | KQED","content":"\u003cp>When the female abalone is ready to reproduce, she shoots long bursts of eggs from her respiratory hole. The male releases curlicues of sperm, which then swim around to find the eggs.\u003c/p>\n\u003cp>Problem is, the increasing acidity in the ocean may be slowing the sperm down, say researchers at the \u003ca href=\"http://www.mbari.org/\">Monterey Bay Aquarium Research Institute\u003c/a>.\u003c/p>\n\u003cp>“The ocean critters out here,” says Jim Barry, a Senior Scientist at the Institute, “are faced with a faster and larger change in ocean chemistry than they’ve seen for 30 to maybe 300 million years, through much of their evolutionary history.”\u003c/p>\n\u003cdiv style=\"text-align: left\">\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://gifs.com/embed/y4ALew\" frameborder=\"0\" scrolling=\"no\" width=\"800\" height=\"450\" style=\"-webkit-backface-visibility: hidden;-webkit-transform: scale(1);\" class=\"iframe-class\">\u003c/iframe>\n\u003c/div>\n\u003cp> \u003cbr>\nBarry and researcher Charles Boch are looking at whether \u003ca href=\"http://www.mbari.org/highCO2/\">ocean acidification\u003c/a> interferes with ability of abalone to reproduce. And they’re finding that acidic waters significantly reduce the rate of abalone fertilization.\u003c/p>\n\u003cp>Abalone are an important source of food for sea otters, who in turn help keep kelp forests in balance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We know that ocean acidification is huge,” Barry says. “This is one of the biggest things that happened to this Earth in the last many tens of millions of years. It’s a huge environmental change that’s happening right in front of us.”\u003c/p>\n\u003cdiv>\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://gifs.com/embed/m2kNPq\" frameborder=\"0\" scrolling=\"no\" width=\"800\" height=\"450\" style=\"-webkit-backface-visibility: hidden;-webkit-transform: scale(1);\" class=\"iframe-class\">\u003c/iframe>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp> \u003cbr>\nLearn more about ocean acidification \u003ca href=\"http://ww2.kqed.org/news/2015/08/31/ocean-acidification-threatening-many-species\">in this report\u003c/a> from \u003ca href=\"http://www.kqed.org/tv/programs/newsroom/\">KQED Newsroom\u003c/a>.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":true,"hasAudio":false,"hasPolis":false,"wordCount":219,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":["http://gifs.com/embed/y4ALew","http://gifs.com/embed/m2kNPq"],"paragraphCount":7},"modified":1704931337,"excerpt":"Researchers at the Monterey Bay Aquarium Research Institute find ocean acidification slows abalone fertilization.\r\n","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Researchers at the Monterey Bay Aquarium Research Institute find ocean acidification slows abalone fertilization.\r\n","title":"Watch Abalone Reproduce in Gorgeous Bursts of Eggs and Sperm | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch Abalone Reproduce in Gorgeous Bursts of Eggs and Sperm","datePublished":"2015-09-05T07:00:19-07:00","dateModified":"2024-01-10T16:02:17-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"watch-abalone-reproduce-in-gorgeous-bursts-of-eggs-and-sperm","status":"publish","sticky":false,"path":"/science/235245/watch-abalone-reproduce-in-gorgeous-bursts-of-eggs-and-sperm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the female abalone is ready to reproduce, she shoots long bursts of eggs from her respiratory hole. The male releases curlicues of sperm, which then swim around to find the eggs.\u003c/p>\n\u003cp>Problem is, the increasing acidity in the ocean may be slowing the sperm down, say researchers at the \u003ca href=\"http://www.mbari.org/\">Monterey Bay Aquarium Research Institute\u003c/a>.\u003c/p>\n\u003cp>“The ocean critters out here,” says Jim Barry, a Senior Scientist at the Institute, “are faced with a faster and larger change in ocean chemistry than they’ve seen for 30 to maybe 300 million years, through much of their evolutionary history.”\u003c/p>\n\u003cdiv style=\"text-align: left\">\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://gifs.com/embed/y4ALew\" frameborder=\"0\" scrolling=\"no\" width=\"800\" height=\"450\" style=\"-webkit-backface-visibility: hidden;-webkit-transform: scale(1);\" class=\"iframe-class\">\u003c/iframe>\n\u003c/div>\n\u003cp> \u003cbr>\nBarry and researcher Charles Boch are looking at whether \u003ca href=\"http://www.mbari.org/highCO2/\">ocean acidification\u003c/a> interferes with ability of abalone to reproduce. And they’re finding that acidic waters significantly reduce the rate of abalone fertilization.\u003c/p>\n\u003cp>Abalone are an important source of food for sea otters, who in turn help keep kelp forests in balance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We know that ocean acidification is huge,” Barry says. “This is one of the biggest things that happened to this Earth in the last many tens of millions of years. It’s a huge environmental change that’s happening right in front of us.”\u003c/p>\n\u003cdiv>\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://gifs.com/embed/m2kNPq\" frameborder=\"0\" scrolling=\"no\" width=\"800\" height=\"450\" style=\"-webkit-backface-visibility: hidden;-webkit-transform: scale(1);\" class=\"iframe-class\">\u003c/iframe>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp> \u003cbr>\nLearn more about ocean acidification \u003ca href=\"http://ww2.kqed.org/news/2015/08/31/ocean-acidification-threatening-many-species\">in this report\u003c/a> from \u003ca href=\"http://www.kqed.org/tv/programs/newsroom/\">KQED Newsroom\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/235245/watch-abalone-reproduce-in-gorgeous-bursts-of-eggs-and-sperm","authors":["6387"],"categories":["science_2631","science_30","science_31"],"tags":["science_2698","science_1321"],"featImg":"science_235481","label":"science"},"science_215017":{"type":"posts","id":"science_215017","meta":{"index":"posts_1716263798","site":"science","id":"215017","score":null,"sort":[1440804842000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1440804842,"format":"standard","title":"What IS Sustainable Seafood, Anyway? The Answer Might Surprise You","headTitle":"What IS Sustainable Seafood, Anyway? The Answer Might Surprise You | KQED","content":"\u003cp>\u003cstrong>Listen to the story:\u003c/strong>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/science/2015/08/SeafoodWatch.mp3\u003cbr>\nIn the busy kitchen of \u003ca href=\"http://www.passionfish.net/\">Passionfish\u003c/a> restaurant, in Pacific Grove, chef Ted Walter is putting the final touches on grilled striped bass.\u003c/p>\n\u003cp>“So this is a shaved granita that’s made from pomegranates and ginger,” he says, pointing to a frozen pink mixture he’s carefully spooning onto the fish.\u003c/p>\n\u003cp>When Walter and his wife, Cindy Walter, opened this restaurant 18 years ago, they decided to serve only sustainably caught seafood.\u003c/p>\n\u003cp>This means finding species that aren’t being overfished or caught in nets that accidentally kill other fish and catching what is in season.\u003c/p>\n\u003cp>“Mother Nature really does drive the menu,” she says. “It depends on what the ocean is coughing up for us, and what the earth is spouting up for us.”\u003c/p>\n\u003cfigure id=\"attachment_221017\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6615.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-221017\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6615-800x600.jpg\" alt=\"Passionfish Chef Ted Walter is known for his unique dishes, including using many fermented vegetables.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6615.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6615-400x300.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passionfish chef Ted Walter is known for his unique dishes and his use of many fermented vegetables. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the most popular dish is a tower of Dungeness crab and avocado, topped with spicy vinaigrette. (Having tried it on a recent visit, I can understand why.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the daughter of a local fisherman, she saw the industry collapse because of overfishing. But when they opened their restaurant, it was hard to figure out where to get the fish they wanted to serve.\u003c/p>\n\u003cp>“I was having a really difficult time locating the vendors who could answer the questions that I had,” Cindy says. “Which area of the ocean are they harvesting? What is the gear that they’re using? I thought, when I saw the Seafood Watch cards, that the aquarium would have those answers.”\u003c/p>\n\u003cp>Passionfish was one of the first restaurants to partner with the \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a> program, \u003ca href=\"http://www.seafoodwatch.org/\">Seafood Watch\u003c/a>. Passionfish now puts wallet-sized Seafood Watch cards on each table for customers, with the tab. It’s part of what keeps customers like Debbie Chinn coming back.\u003c/p>\n\u003cp>“You leave here with a greater appreciation about how to shop when you get back home,” says Chinn, who’s from Carmel. “When I go to a supermarket, I will avoid any kind of fish that’s overfished, so they have introduced a heightened sense of awareness about what I’m buying.”\u003c/p>\n\u003cp>Seafood watch uses a color-coded ranking system: red means fish to avoid, yellow is a good alternative, and green is the most sustainable choice.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/FullSizeRender.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-219424\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/FullSizeRender-800x455.jpg\" alt=\"FullSizeRender\" width=\"800\" height=\"455\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-800x455.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-400x227.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1440x819.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1920x1092.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1180x671.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-960x546.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>And for people who can’t remember to carry a paper wallet card around, there’s the Seafood Watch \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations/our-app\">app,\u003c/a> where consumers can look up detailed information about whatever they come across in the supermarket or at a restaurant.\u003c/p>\n\u003cp>The ranking system is not focused on human health—things like mercury levels in the fish. Rather, the emphasis is on the health of ecosystems.\u003c/p>\n\u003cp>“Sustainable means the fishery or fish farm can exist into the future without negatively impacting the surrounding environment,” says Jenn Kemmerly, who heads the Seafood Watch program.\u003c/p>\n\u003cp>Kemmerly says the program’s scientists review academic studies and talk with industry experts in crafting the recommendations.\u003c/p>\n\u003cp>I was surprised to learn that many species of farmed fish rank just as high as wild fish on the Seafood Watch list. Kemmerly says while salmon have often been farmed in ways that damage coastal environments, other species, like farmed sturgeon, can be a great choice. That’s because they’re raised in filtered ponds that are less polluting.\u003c/p>\n\u003cfigure id=\"attachment_220928\" class=\"wp-caption alignright\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6603.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-220928\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6603-800x600.jpg\" alt=\"Farmed sturgeon, prepared with a Morrocan-style sauce at Passionfish\" width=\"374\" height=\"280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1440x1080.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-960x720.jpg 960w\" sizes=\"(max-width: 374px) 100vw, 374px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed sturgeon, prepared with a Morrocan-style sauce at Passionfish. Seafood Watch says farmed stugeon from the U.S. or Canada is the “Best Choice,” because all wild sturgeon species are depleted or near extinction due to the demand for caviar. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(By the way, I tried farmed sturgeon from Sacramento at Passionfish. I thought it was pretty meaty and tasted a bit like catfish…even though it was sitting in a tasty bath of Moroccan spices and vegetables.)\u003c/p>\n\u003cp>But it’s not always easy to tell how something is fished or farmed when you find it in the supermarket. Kemmerly says those information gaps are exactly why they want consumers to start asking questions.\u003c/p>\n\u003cp>“The number one thing that we want you to do,” she says, “is just ask: ‘Do you have a sustainable seafood program’ or, ‘What species is this? Is it farmed? Is it wild?’ That persistence sends a very clear message to the business that you’re shopping or dining at that you care. That reinforces their corporate policy, and that trickles down the line.”\u003c/p>\n\u003cp>Kemmerly says since Seafood Watch started in the late 90s, big companies like \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">Whole Foods\u003c/a>, \u003ca href=\"https://corporate.target.com/_media/TargetCorp/csr/pdf/2014-corporate-responsibility-report.pdf?ext=.pdf#page=14\">Target\u003c/a>, and \u003ca href=\"http://disneyparks.disney.go.com/blog/2015/06/celebrating-world-oceans-day-with-sustainable-seafood-at-walt-disney-parks-and-resorts/\">Disney \u003c/a>have adopted its ranking system.\u003c/p>\n\u003cp>In a boat just up the coast off Santa Cruz, fisherman \u003ca href=\"http://www.realgoodfish.com/fishermen-a-z\">Kevin Butler\u003c/a> is hooking a thrashing mackerel onto a line, bait for a prehistoric-looking fish called ling cod.\u003c/p>\n\u003cp>Butler uses a rod and reel to catch each individual fish, a technique called hook-and-line fishing. Butler says it’s friendlier to the ecosystem than \u003ca href=\"http://ww2.kqed.org/science/2015/08/28/go-pro-captures-sustainable-fishing-600-feet-under-the-sea/\">trawl catching\u003c/a>, when fishermen drag a big net behind the boat. Or long-line fishing that uses multiple hooks.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“We’re told, ‘Eat this fish’ and it came halfway across the world on a jet plane. It just doesn’t make any sense.”\u003ccite>Kevin Butler, fisherman\u003c/cite>\u003c/aside>\n\u003cp>But some Central Coast fisherman have long been at odds with the Seafood Watch program, and want to see its priorities shift.\u003c/p>\n\u003cp>Butler says he’s less likely to bring in accidental bycatch—young fish that are too small to eat, or species other than the one he’s fishing for.\u003c/p>\n\u003cp>“We’re not using nets, the fish have to voluntarily bite each hook, and we reel it in by hand. So there’s virtually no bycatch, all our fish is literally hand-picked,” says Butler, as he reels in a fishing line.\u003c/p>\n\u003cp>Butler’s fish is sold as “sustainable” at Whole Foods and through \u003ca href=\"http://www.realgoodfish.com/\">Reel Good Fish\u003c/a>, which supplies local customers with a box of fish, kind of like an organic vegetable box.\u003c/p>\n\u003cp>Butler wants Seafood Watch to prioritize \u003cem>local \u003c/em>in the way they rank fish. As it stands, some Monterey Bay fish are on the same category (yellow) as farmed tilapia from China.\u003c/p>\n\u003cp>“We’re told, ‘Eat this fish’ and it came halfway across the world on a jet plane,” Butler says. “It just doesn’t make any sense. The best strawberries are the ones grown down the street. The best peaches come off your neighbor’s tree.\u003c/p>\n\u003cp>To me, having your product sourced locally is a major part of sustainability. It really hurts a local fisherman when you have this organization that’s not supporting the local Monterey Bay.”\u003c/p>\n\u003cp>Seafood Watch says it has to assess the environmental impact of fisheries around the world because, bottom line, up to 90 percent of seafood consumed in the U.S. is imported.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Kemmerly says the program will soon begin collecting data on the \u003ca href=\"http://www.seafoodwatch.org/-/m/sfw/pdf/standard%20revision%20reference/seafood%20watch%20criteria%20for%20greenhouse%20gas%20consultation%202.pdf?la=en\">carbon footprint of seafood\u003c/a>, but that won’t influence its rankings, at least for now.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":true,"hasPolis":false,"wordCount":1246,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":34},"modified":1704931379,"excerpt":"Seafood Watch ranks fish for consumers, and finds some farmed fish are more healthy for the environment than wild fish. \r\n ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Seafood Watch ranks fish for consumers, and finds some farmed fish are more healthy for the environment than wild fish. \r\n ","title":"What IS Sustainable Seafood, Anyway? The Answer Might Surprise You | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What IS Sustainable Seafood, Anyway? The Answer Might Surprise You","datePublished":"2015-08-28T16:34:02-07:00","dateModified":"2024-01-10T16:02:59-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"what-is-sustainable-seafood-anyway-the-answer-might-surprise-you","status":"publish","sourceUrl":"https://ww2.kqed.org/science/","sticky":false,"source":"KQED Science","path":"/science/215017/what-is-sustainable-seafood-anyway-the-answer-might-surprise-you","audioUrl":"http://www.kqed.org/.stream/anon/radio/science/2015/08/SeafoodWatch.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story:\u003c/strong>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/science/2015/08/SeafoodWatch.mp3\u003cbr>\nIn the busy kitchen of \u003ca href=\"http://www.passionfish.net/\">Passionfish\u003c/a> restaurant, in Pacific Grove, chef Ted Walter is putting the final touches on grilled striped bass.\u003c/p>\n\u003cp>“So this is a shaved granita that’s made from pomegranates and ginger,” he says, pointing to a frozen pink mixture he’s carefully spooning onto the fish.\u003c/p>\n\u003cp>When Walter and his wife, Cindy Walter, opened this restaurant 18 years ago, they decided to serve only sustainably caught seafood.\u003c/p>\n\u003cp>This means finding species that aren’t being overfished or caught in nets that accidentally kill other fish and catching what is in season.\u003c/p>\n\u003cp>“Mother Nature really does drive the menu,” she says. “It depends on what the ocean is coughing up for us, and what the earth is spouting up for us.”\u003c/p>\n\u003cfigure id=\"attachment_221017\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6615.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-221017\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6615-800x600.jpg\" alt=\"Passionfish Chef Ted Walter is known for his unique dishes, including using many fermented vegetables.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6615.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6615-400x300.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passionfish chef Ted Walter is known for his unique dishes and his use of many fermented vegetables. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the most popular dish is a tower of Dungeness crab and avocado, topped with spicy vinaigrette. (Having tried it on a recent visit, I can understand why.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the daughter of a local fisherman, she saw the industry collapse because of overfishing. But when they opened their restaurant, it was hard to figure out where to get the fish they wanted to serve.\u003c/p>\n\u003cp>“I was having a really difficult time locating the vendors who could answer the questions that I had,” Cindy says. “Which area of the ocean are they harvesting? What is the gear that they’re using? I thought, when I saw the Seafood Watch cards, that the aquarium would have those answers.”\u003c/p>\n\u003cp>Passionfish was one of the first restaurants to partner with the \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a> program, \u003ca href=\"http://www.seafoodwatch.org/\">Seafood Watch\u003c/a>. Passionfish now puts wallet-sized Seafood Watch cards on each table for customers, with the tab. It’s part of what keeps customers like Debbie Chinn coming back.\u003c/p>\n\u003cp>“You leave here with a greater appreciation about how to shop when you get back home,” says Chinn, who’s from Carmel. “When I go to a supermarket, I will avoid any kind of fish that’s overfished, so they have introduced a heightened sense of awareness about what I’m buying.”\u003c/p>\n\u003cp>Seafood watch uses a color-coded ranking system: red means fish to avoid, yellow is a good alternative, and green is the most sustainable choice.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/FullSizeRender.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-219424\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/FullSizeRender-800x455.jpg\" alt=\"FullSizeRender\" width=\"800\" height=\"455\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-800x455.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-400x227.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1440x819.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1920x1092.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1180x671.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-960x546.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>And for people who can’t remember to carry a paper wallet card around, there’s the Seafood Watch \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations/our-app\">app,\u003c/a> where consumers can look up detailed information about whatever they come across in the supermarket or at a restaurant.\u003c/p>\n\u003cp>The ranking system is not focused on human health—things like mercury levels in the fish. Rather, the emphasis is on the health of ecosystems.\u003c/p>\n\u003cp>“Sustainable means the fishery or fish farm can exist into the future without negatively impacting the surrounding environment,” says Jenn Kemmerly, who heads the Seafood Watch program.\u003c/p>\n\u003cp>Kemmerly says the program’s scientists review academic studies and talk with industry experts in crafting the recommendations.\u003c/p>\n\u003cp>I was surprised to learn that many species of farmed fish rank just as high as wild fish on the Seafood Watch list. Kemmerly says while salmon have often been farmed in ways that damage coastal environments, other species, like farmed sturgeon, can be a great choice. That’s because they’re raised in filtered ponds that are less polluting.\u003c/p>\n\u003cfigure id=\"attachment_220928\" class=\"wp-caption alignright\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6603.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-220928\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6603-800x600.jpg\" alt=\"Farmed sturgeon, prepared with a Morrocan-style sauce at Passionfish\" width=\"374\" height=\"280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1440x1080.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-960x720.jpg 960w\" sizes=\"(max-width: 374px) 100vw, 374px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed sturgeon, prepared with a Morrocan-style sauce at Passionfish. Seafood Watch says farmed stugeon from the U.S. or Canada is the “Best Choice,” because all wild sturgeon species are depleted or near extinction due to the demand for caviar. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(By the way, I tried farmed sturgeon from Sacramento at Passionfish. I thought it was pretty meaty and tasted a bit like catfish…even though it was sitting in a tasty bath of Moroccan spices and vegetables.)\u003c/p>\n\u003cp>But it’s not always easy to tell how something is fished or farmed when you find it in the supermarket. Kemmerly says those information gaps are exactly why they want consumers to start asking questions.\u003c/p>\n\u003cp>“The number one thing that we want you to do,” she says, “is just ask: ‘Do you have a sustainable seafood program’ or, ‘What species is this? Is it farmed? Is it wild?’ That persistence sends a very clear message to the business that you’re shopping or dining at that you care. That reinforces their corporate policy, and that trickles down the line.”\u003c/p>\n\u003cp>Kemmerly says since Seafood Watch started in the late 90s, big companies like \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">Whole Foods\u003c/a>, \u003ca href=\"https://corporate.target.com/_media/TargetCorp/csr/pdf/2014-corporate-responsibility-report.pdf?ext=.pdf#page=14\">Target\u003c/a>, and \u003ca href=\"http://disneyparks.disney.go.com/blog/2015/06/celebrating-world-oceans-day-with-sustainable-seafood-at-walt-disney-parks-and-resorts/\">Disney \u003c/a>have adopted its ranking system.\u003c/p>\n\u003cp>In a boat just up the coast off Santa Cruz, fisherman \u003ca href=\"http://www.realgoodfish.com/fishermen-a-z\">Kevin Butler\u003c/a> is hooking a thrashing mackerel onto a line, bait for a prehistoric-looking fish called ling cod.\u003c/p>\n\u003cp>Butler uses a rod and reel to catch each individual fish, a technique called hook-and-line fishing. Butler says it’s friendlier to the ecosystem than \u003ca href=\"http://ww2.kqed.org/science/2015/08/28/go-pro-captures-sustainable-fishing-600-feet-under-the-sea/\">trawl catching\u003c/a>, when fishermen drag a big net behind the boat. Or long-line fishing that uses multiple hooks.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“We’re told, ‘Eat this fish’ and it came halfway across the world on a jet plane. It just doesn’t make any sense.”\u003ccite>Kevin Butler, fisherman\u003c/cite>\u003c/aside>\n\u003cp>But some Central Coast fisherman have long been at odds with the Seafood Watch program, and want to see its priorities shift.\u003c/p>\n\u003cp>Butler says he’s less likely to bring in accidental bycatch—young fish that are too small to eat, or species other than the one he’s fishing for.\u003c/p>\n\u003cp>“We’re not using nets, the fish have to voluntarily bite each hook, and we reel it in by hand. So there’s virtually no bycatch, all our fish is literally hand-picked,” says Butler, as he reels in a fishing line.\u003c/p>\n\u003cp>Butler’s fish is sold as “sustainable” at Whole Foods and through \u003ca href=\"http://www.realgoodfish.com/\">Reel Good Fish\u003c/a>, which supplies local customers with a box of fish, kind of like an organic vegetable box.\u003c/p>\n\u003cp>Butler wants Seafood Watch to prioritize \u003cem>local \u003c/em>in the way they rank fish. As it stands, some Monterey Bay fish are on the same category (yellow) as farmed tilapia from China.\u003c/p>\n\u003cp>“We’re told, ‘Eat this fish’ and it came halfway across the world on a jet plane,” Butler says. “It just doesn’t make any sense. The best strawberries are the ones grown down the street. The best peaches come off your neighbor’s tree.\u003c/p>\n\u003cp>To me, having your product sourced locally is a major part of sustainability. It really hurts a local fisherman when you have this organization that’s not supporting the local Monterey Bay.”\u003c/p>\n\u003cp>Seafood Watch says it has to assess the environmental impact of fisheries around the world because, bottom line, up to 90 percent of seafood consumed in the U.S. is imported.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kemmerly says the program will soon begin collecting data on the \u003ca href=\"http://www.seafoodwatch.org/-/m/sfw/pdf/standard%20revision%20reference/seafood%20watch%20criteria%20for%20greenhouse%20gas%20consultation%202.pdf?la=en\">carbon footprint of seafood\u003c/a>, but that won’t influence its rankings, at least for now.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/215017/what-is-sustainable-seafood-anyway-the-answer-might-surprise-you","authors":["254"],"series":["science_2625"],"categories":["science_46","science_2631","science_30","science_35","science_36","science_40","science_43"],"tags":["science_2698"],"featImg":"science_221019","label":"source_science_215017"},"science_25908":{"type":"posts","id":"science_25908","meta":{"index":"posts_1716263798","site":"science","id":"25908","score":null,"sort":[1420597029000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1420597029,"format":"video","title":"The Fantastic Fur of Sea Otters","headTitle":"The Fantastic Fur of Sea Otters | KQED","content":"\u003cp>[dl_subscribe]California sea otters (\u003cem>Enhydra lutris\u003c/em>) — the frolicking mascots of the coast who draw visitors to aquariums in droves and who float among the kelp beds just beyond the surf line — have the densest fur of any mammal on Earth.\u003c/p>\n\u003cp>With up to a million hairs per inch, the super-soft coats were once such a lure for hunters that they nearly led to the otters’ demise in the early 1900s. But now, the federally protected species is free to use its luxurious fur for one key purpose: to keep warm in the often chilly Pacific Ocean, particularly during winter months.\u003c/p>\n\u003cp>“They live in cold water, and it’s too cold for them,” says Heather Liwanag, a biologist who studied otter fur as part of her Ph.D. research at \u003ca href=\"http://www.ucsc.edu/\">U.C. Santa Cruz\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\">‘If an otter were to use blubber to stay warm the amount of blubber it would need would be bigger than the otter.’\u003ccite>— Heather Liwanag,\u003cbr>\nAdelphi University Biologist \u003c/cite>\u003c/aside>\n\u003cp>Everywhere in the otter’s geographic range, she says, is outside their “thermal neutral zone.” This zone is the range of temperatures in which a mammal can live without expending energy to maintain its internal body temperature. So how do they do it? The same way you or I would—with a nice warm blanket. But theirs is a blanket of air.\u003c/p>\n\u003cp>“They’re using fur for insulation, but it’s not really the fur that’s insulating them,” says Liwanag, now an assistant professor of biology at \u003ca href=\"http://www.adelphi.edu/\">Adelphi University\u003c/a> in New York.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The true insulating power comes from a layer of air the fur keeps trapped next to their skin. Otter fur has two special properties that make it especially good at creating an insulating layer of air: It’s dense, and it’s spiky.\u003c/p>\n\u003cfigure id=\"attachment_25925\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/01/Sea-otter-guard-hair.jpeg\">\u003cimg decoding=\"async\" class=\"size-medium wp-image-25925\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/01/Sea-otter-guard-hair.jpeg\" alt=\"Scanning electron microscope image of a human hair showing scaled texture (Guangwei Min/UCB)\" width=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scanning electron microscope image of a sea otter guard hair. The barbed scales allow sea otter fur to form a nearly waterproof layer to protect the otter from the frigid ocean (Heather Liwanag/Adelphi University)\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_25924\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/01/Human-Hair-SEM.jpg\">\u003cimg decoding=\"async\" class=\"size-medium wp-image-25924\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/01/Human-Hair-SEM.jpg\" alt=\"Scanning electron microscope image of a human hair showing scaled texture (Guangwei Min/UC Berkeley)\" width=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scanning electron microscope image of a human hair showing scaled texture (Guangwei Min/UC Berkeley)\u003c/figcaption>\u003c/figure>\n\u003cp>Otters fur is about 1,000 times more dense than human hair. But it wouldn’t do them any good if it were smooth and perfectly combed. Otters want their hair as tangled as possible, so that the air bubbles they blow into their pelts can’t get out. This is where the spiky aspect comes in handy.\u003c/p>\n\u003cp>Otter pelts feel smooth and soft to us, but if you look at otter hair with a microscope you can see that it’s covered in tiny, geometric barbs. The barbs help the hair mat together so tightly that the fur near the otter’s body is almost completely dry. And keeping the animals dry is key to keeping them warm.\u003c/p>\n\u003cp>There are some disadvantages to the otter’s heating system. Because it relies on the trapped air, otters can’t dive too deep because high pressure forces the bubbles out. Also, the air makes them so buoyant they have to work hard to swim down. They sometimes even need to grab a rock or piece of kelp to help stay submerged.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://projects1.kqed.org/imageslider/deeplook-otter-slider.html\" width=\"360px\" height=\"300px\" frameborder=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003csmall>\u003cem>Oil disrupts the sea otter fur’s ability to trap insulating air.The oiled section\u003cbr>\nshows bright red where the otter’s body heat is exposed. (California Department\u003cbr>\nof Fish and Wildlife)\u003c/em>\u003c/small>\u003c/p>\n\u003cp>Their unique use of air bubbles to stay insulated and warm is what makes oil spills so dangerous to otters. Oil can mat down otter fur and keep it from holding air. Without the insulation the otter is left unprotected from the frigid ocean water. It doesn’t take long for oiled otters to succumb to hypothermia and drown.\u003c/p>\n\u003cp>Many other marine mammals, including whales and sea lions, stay warm a different way — with layers of blubber.\u003c/p>\n\u003cp>Liwanag, in her thesis research that was published in 2012, compared the insulating powers of fur and blubber under different conditions. She wanted to learn more about how different species of mammals adapted to the marine environment to stay warm.\u003c/p>\n\u003cp>“Going in to this thesis, I fully expected blubber to be the better insulator,” she says, “because we see it arise multiple times, across different lineages.” But that wasn’t the case, and it turned out that fur—or really, air—is warmer, at least at shallow depths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“If an otter were to use blubber to stay warm,” Liwanag says, “the amount of blubber it would need would be bigger than the otter.”\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":true,"hasAudio":false,"hasPolis":false,"wordCount":796,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":["http://projects1.kqed.org/imageslider/deeplook-otter-slider.html"],"paragraphCount":18},"modified":1704932438,"excerpt":"Sea otters aren’t just cute -- they’re a vivid example of life on the edge. Unlike whales and other ocean mammals, sea otters have no blubber. Yet they're still able to keep warm in the frigid Pacific waters. The secret to their survival? A fur coat like no other.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Sea otters aren’t just cute -- they’re a vivid example of life on the edge. Unlike whales and other ocean mammals, sea otters have no blubber. Yet they're still able to keep warm in the frigid Pacific waters. The secret to their survival? A fur coat like no other.","title":"The Fantastic Fur of Sea Otters | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Fantastic Fur of Sea Otters","datePublished":"2015-01-06T18:17:09-08:00","dateModified":"2024-01-10T16:20:38-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"the-fantastic-fur-of-sea-otters","status":"publish","sourceUrl":"https://ww2.kqed.org/science/series/deep-look/","videoEmbed":"http://www.youtube.com/embed/Zxqg_um1TXI","sticky":false,"source":"DEEP LOOK","path":"/science/25908/the-fantastic-fur-of-sea-otters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"dl_subscribe","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>California sea otters (\u003cem>Enhydra lutris\u003c/em>) — the frolicking mascots of the coast who draw visitors to aquariums in droves and who float among the kelp beds just beyond the surf line — have the densest fur of any mammal on Earth.\u003c/p>\n\u003cp>With up to a million hairs per inch, the super-soft coats were once such a lure for hunters that they nearly led to the otters’ demise in the early 1900s. But now, the federally protected species is free to use its luxurious fur for one key purpose: to keep warm in the often chilly Pacific Ocean, particularly during winter months.\u003c/p>\n\u003cp>“They live in cold water, and it’s too cold for them,” says Heather Liwanag, a biologist who studied otter fur as part of her Ph.D. research at \u003ca href=\"http://www.ucsc.edu/\">U.C. Santa Cruz\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\">‘If an otter were to use blubber to stay warm the amount of blubber it would need would be bigger than the otter.’\u003ccite>— Heather Liwanag,\u003cbr>\nAdelphi University Biologist \u003c/cite>\u003c/aside>\n\u003cp>Everywhere in the otter’s geographic range, she says, is outside their “thermal neutral zone.” This zone is the range of temperatures in which a mammal can live without expending energy to maintain its internal body temperature. So how do they do it? The same way you or I would—with a nice warm blanket. But theirs is a blanket of air.\u003c/p>\n\u003cp>“They’re using fur for insulation, but it’s not really the fur that’s insulating them,” says Liwanag, now an assistant professor of biology at \u003ca href=\"http://www.adelphi.edu/\">Adelphi University\u003c/a> in New York.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The true insulating power comes from a layer of air the fur keeps trapped next to their skin. Otter fur has two special properties that make it especially good at creating an insulating layer of air: It’s dense, and it’s spiky.\u003c/p>\n\u003cfigure id=\"attachment_25925\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/01/Sea-otter-guard-hair.jpeg\">\u003cimg decoding=\"async\" class=\"size-medium wp-image-25925\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/01/Sea-otter-guard-hair.jpeg\" alt=\"Scanning electron microscope image of a human hair showing scaled texture (Guangwei Min/UCB)\" width=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scanning electron microscope image of a sea otter guard hair. The barbed scales allow sea otter fur to form a nearly waterproof layer to protect the otter from the frigid ocean (Heather Liwanag/Adelphi University)\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_25924\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/01/Human-Hair-SEM.jpg\">\u003cimg decoding=\"async\" class=\"size-medium wp-image-25924\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/01/Human-Hair-SEM.jpg\" alt=\"Scanning electron microscope image of a human hair showing scaled texture (Guangwei Min/UC Berkeley)\" width=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scanning electron microscope image of a human hair showing scaled texture (Guangwei Min/UC Berkeley)\u003c/figcaption>\u003c/figure>\n\u003cp>Otters fur is about 1,000 times more dense than human hair. But it wouldn’t do them any good if it were smooth and perfectly combed. Otters want their hair as tangled as possible, so that the air bubbles they blow into their pelts can’t get out. This is where the spiky aspect comes in handy.\u003c/p>\n\u003cp>Otter pelts feel smooth and soft to us, but if you look at otter hair with a microscope you can see that it’s covered in tiny, geometric barbs. The barbs help the hair mat together so tightly that the fur near the otter’s body is almost completely dry. And keeping the animals dry is key to keeping them warm.\u003c/p>\n\u003cp>There are some disadvantages to the otter’s heating system. Because it relies on the trapped air, otters can’t dive too deep because high pressure forces the bubbles out. Also, the air makes them so buoyant they have to work hard to swim down. They sometimes even need to grab a rock or piece of kelp to help stay submerged.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://projects1.kqed.org/imageslider/deeplook-otter-slider.html\" width=\"360px\" height=\"300px\" frameborder=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003csmall>\u003cem>Oil disrupts the sea otter fur’s ability to trap insulating air.The oiled section\u003cbr>\nshows bright red where the otter’s body heat is exposed. (California Department\u003cbr>\nof Fish and Wildlife)\u003c/em>\u003c/small>\u003c/p>\n\u003cp>Their unique use of air bubbles to stay insulated and warm is what makes oil spills so dangerous to otters. Oil can mat down otter fur and keep it from holding air. Without the insulation the otter is left unprotected from the frigid ocean water. It doesn’t take long for oiled otters to succumb to hypothermia and drown.\u003c/p>\n\u003cp>Many other marine mammals, including whales and sea lions, stay warm a different way — with layers of blubber.\u003c/p>\n\u003cp>Liwanag, in her thesis research that was published in 2012, compared the insulating powers of fur and blubber under different conditions. She wanted to learn more about how different species of mammals adapted to the marine environment to stay warm.\u003c/p>\n\u003cp>“Going in to this thesis, I fully expected blubber to be the better insulator,” she says, “because we see it arise multiple times, across different lineages.” But that wasn’t the case, and it turned out that fur—or really, air—is warmer, at least at shallow depths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“If an otter were to use blubber to stay warm,” Liwanag says, “the amount of blubber it would need would be bigger than the otter.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/25908/the-fantastic-fur-of-sea-otters","authors":["6219"],"series":["science_1935","science_2625"],"categories":["science_30","science_35","science_86"],"tags":["science_5178","science_1970","science_64","science_2698","science_1155","science_325","science_309","science_727"],"featImg":"science_25911","label":"source_science_25908"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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