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The Vancouver Sun reports that [BC’s $32 million commercial sardine industry has suddenly and 'inexplicably' collapsed](http://www.vancouversun.com/travel/Sudden+disappearance+sardines+serious+economic+ecological/9034961/story.html "").
West Coast fishery managers adopted new rule Tuesday that protects many species of forage fish at the bottom of the ocean food chain.
Population counts indicate there aren't enough fish to open the West Coast sardine fishery this year.
Food | Science | Flora and Fauna | Environment | HealthFeb. 14, 2017 4:20 p.m.
Currently, one-fourth of all fish caught globally goes to produce fishmeal and fish oil for farmed seafood, pigs and chickens. A lot of it is "food grade" and could be feeding the world's hungry.
Water | local | News | Pacific Ocean | Climate change | Environment | Fish & WildlifeSept. 17, 2017 10:20 p.m.
The mass of warm water known as "the blob" that heated up the North Pacific Ocean has dissipated, but scientists are still seeing the lingering effects of those unusually warm temperatures on salmon and steelhead.
News | Animals | Environment | NW Life | Fish & WildlifeFeb. 10, 2017 2:47 p.m.
A year after tens of thousands of an abundant North Pacific seabird starved and washed ashore on West Coast, researchers have pinned the cause to unusually warm ocean temperatures.
Food | Science | Environment | NationJan. 15, 2017 noon
Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.
Last month, the U.S. Fish and Wildlife Service said it was phasing out a class of bee-harming pesticides on wildlife refuges in the Pacific region. That rule now applies nationwide.
Researchers on the Oregon coast study the role that forage fish play in the food chain.
A Wild Foraged Salad and Fisherman's Stew with Mussels, Crab, Scallops and Tomato Broth are made.
Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today’s hot-button topics in food and beverage culture. Hosted by Katherine Cole.