| Aug 2, 2013
| 10:42 AM
A Gloucester resident who is a professor at the Virginia Institute of Marine Science has been reappointed by the governor to a state advisory board on aquaculture.
Roger Mann, who lives in Dutton, specializes in the physiological ecology of marine...
| Aug 2, 2013
| 6:35 PM
Federal officials have denied a petition by San Joaquin Valley farmers to drop a small West Coast group of killer whales from the endangered species list.
The refusal represents the latest development in a decade-long legal battle over protections for...
| Aug 5, 2013
| 12:39 PM
Spain and Britain are launched into a new battle over Gibraltar following the Spanish foreign minister’s threat to impose a hefty border-crossing fee on all vehicles entering or leaving the iconic British promontory at Spain's southern tip.
| Aug 7, 2013
| 12:38 PM
The ocean is full of life and if you’re lucky you get to see it when you visit the shore. Some parasailers in Ocean City got very lucky last Sunday when they spotted a humpback whale playing in the water below them.
“The boats were in the...
| Aug 12, 2013
| 7:00 AM
FLORENCIA, Colombia — The expansion of China's middle class isn't some abstract notion in this sweltering corner of Colombia's Amazon River basin.
It's driving a private-public partnership trying to steer the local economy away from illegal coca...
| Aug 12, 2013
| 1:14 PM
Lobster shell disease -- a nasty business that can cause the shell to discolor or rot off completely -- has affected the southern New England lobster industry and reportedly is on the move.
The disease turns the color of the lobster shells from their...
| Aug 21, 2013
330 N. Wabash Ave. (inside The Langham, 2nd floor) 312-923-7705
Rating: 2.5 (out of four) Take it or leave it
Chef Tim Graham (Tru, Paris Club) was inspired by his grandmother's National Geographic collection--spanning from the 1890s to...
| Sep 1, 2013
| 8:00 AM
Sustainable seafood is one of the big buzzwords in food these days. And it is important: So many of our most popular fish are close to being overfished. The trick is expanding our palates, finding fish that we aren’t already loving to death.
| Sep 13, 2013
| 12:34 PM
As climate change heats our oceans, you’d expect temperature-sensitive marine species to flee poleward to cooler waters. So why have some headed to warmer regions toward the equator?
Scientists have solved the puzzle. For the most part, these...
| Sep 17, 2013
| 11:25 AM
By most accounts, this has been a good year for eating Maryland blue crabs — just not by human beings. The Chesapeake Bay crab harvest is down, in part because of predators and cannibalism, but that's not the whole story.
In 2011, Maryland...
| Sep 23, 2013
| 11:37 AM
It's been five years since the Chesapeake Bay blue crab fishery was declared a disaster, and despite progress using science-based guidelines for protecting female crabs, the iconic Chesapeake crustacean is still not out of the woods. The Baltimore Sun's...