A public forum about ocean health in Oregon
What are the phenomena of ocean acidification and coastal hypoxia? What is causing them? What are their likely impacts on marine species and coastal communities, and what can be done to minimize these impacts?
In October 2012, PISCO and collaborators hosted a public forum to explore these questions and learn about the cutting-edge research being conducted. Scientists from Oregon State University, management agencies, and industry presented to nearly 100 citizens at Tillamook Bay Community College. Presentations were followed by a panel discussion. This event was hosted by the Partnership for Interdisciplinary Studies of Coastal Oceans (PISCO) at Oregon State University through funding awarded by Oregon Sea Grant.
Check out the video from the event (requires Quicktime).
Francis Chan (OSU Zoology, PISCO). Demystifying Ocean Acidification & Coastal Hypoxia
Burke Hales (OSU College of Earth, Ocean, and Atmospheric Sciences (CEOAS)) Ocean Acidification and You! (or why does Oregon seem to be experiencing this problems so soon?)
Jack Barth (OSU CEOAS, PISCO) Keeping tabs on the Coastal Ocean: how scientists monitor ocean acidification & hypoxia
Alan Barton (Whiskey Creek Shellfish Hatchery) Greetings from the Coal Mine: Understanding the effects of acidified seawater on the Pacific Northwest shellfish industry
Q & A panel facilitated by moderator (Jack Barth). Panel will include previous speakers plus:
George Waldbusser (OSU CEOAS)
Steve Rumrill (Oregon Department of Fish and Wildlife (ODFW))
Waldo Wakefield (National Oceanic and Atmospheric Administration).
The planning committee for this event: Jack Barth (OSU CEOAS, PISCO), Francis Chan (OSU Zoology, PISCO), Kristen Milligan (OSU Zoology, PISCO), Joe Tyburczy (OSU Zoology, PISCO), George Waldbusser (OSU CEOAS), Burke Hales (OSU CEOAS), Steve Rumrill (ODFW), Heather Reiff (COMPASS), and Dave Landkamer (Oregon Sea Grant).
"And last year, a team of researchers led by Oregon State University professor George Waldbusser found that the pH in the lower part of the Chesapeake Bay is declining at a rate that’s three times faster than the open Pacific Ocean, partly because of increased nutrient runoff from farming and other activities."
For more information about ocean acidification and hypoxia: