Using Trash to Track Other Trash – Hakai Magazine
An Australian organization is taking “Reduce, Reuse, Recycle” to heart with its ghost net clean-up program….
New Reads for Coastal Kids Are Packed with Fun and Facts – Hakai Magazine
These 10 coastal-themed books deliver more than pretty pictures…
Tromelin Island’s Impressive Comeback – Hakai Magazine
One small island in the Indian Ocean shows how quickly seabird populations can recover after people eradicate invasive predators…
When dams come down, what happens to the ocean? – High Country News | Hakai Magazine
A long-term study of the Elwha River Delta reveals lasting change — and a healthier ecosystem.
Six Months After the Heat Spiked, Caribbean Corals Are Still Reeling – Hakai Magazine
For many Caribbean corals, last year’s heat proved too much to bear. The more time corals spend in hot water, the more likely they are to bleach, turning white as they expel the single-celled algae that live within their tissues. Without these symbiotic algae—and the energy they provide through photosynthesis—bleached corals starve. Survival becomes a struggle, and what had been a healthy thicket of colorful coral can turn into a tangle of skeletons…
Dammed but Not Doomed – Hakai Magazine
As dams come down on the Skutik River, the once-demonized alewife—a fish beloved by the Passamaquoddy—gets a second chance at life…
The Marshall Islands Aren’t Giving In to Sea Level Rise – Hakai Magazine
The precariously placed island nation has put together a comprehensive—if expensive—plan to survive sea level rise…
How Terrestrial Turds Lead to Marine Maladies – Hakai Magazine
Diseases from land animals are killing marine mammals at an alarming rate. Can we stem the flow of feces?
How to Love an Oyster – Hakai
Most people, even those who know a thing or two about oysters and may perhaps enjoy eating them, have no idea that the sweet and buttery bivalves they are slurping down in San Francisco or Vancouver are not the native species of the West Coast but Japanese imports…It is only on rare occasions at certain bougie establishments that you might encounter the much-smaller Olympia oyster (Ostrea lurida) on the menu, a Proustian remembrance with its miserly portion of meat and coppery taste…