A clever approach to restoring Australia’s native oyster and mussel reefs in Queensland’s Moreton Bay is catching on, giving community groups a way to get involved in their local patch.
Oysters and escargot are recognised as luxury foods around the world – but they were once valued by the lower classes as cheap sources of protein.
I have spent five years tracking down more than 10,000 accounts of wildlife by naturalists, travellers, historians and even poets, all written between 1529 and 1772
Kits that help people grow their own golden oyster mushrooms at home may be one reason this nonnative species is now spreading in the wild.
Nanoplastics and arsenic can affect some of the most basic functions of oysters.
Climate change is making oceans more acidic globally. Now, scientists are finding that large storms can send pulses of acidic water into bays and estuaries, further stressing fish and shellfish.
When, where, why and how we eat are as important to our well being as what we eat, argues Jane Ogden
If we know what makes species tick, we can start truly understanding life on the UK’s coast.
My Dad used to say that if he had a pocket somewhere on his skin he’d keep a torch in it. I thought it was weird at the time but as my eyesight has dimmed, I get what he was on about. Now it’s a mobile…
Measuring the ‘ecosystem services’ that the ocean provides is difficult, but an essential step to understand how best to protect marine ecosystems.
