Threatened Oceans: Tipping Points

According to the National Oceanic and Atmosphere Administration (NOAA) the ocean covers 71 percent of the Earth's surface and contains 97 percent of the planet's water! In addition to providing the nutrients to feed its aquatic ecosystem, the ocean's bounty feeds and nourishes peoples around the planet. Yet evidence shows us that our oceans are absorbing billions of tons of carbon dioxide from the burning of fossil fuels.

On the landside impacts from climate change have become all too apparent with environmentalists and others calling for mitigations and legislation to slow the conditions affecting the quality of our air. But what is happening under water? Climate change is impacting our oceans in several ways-changing coastal "upwelling" regions vital to the production of phytoplankton to support our aquatic ecosystems and causing "acidic" water conditions that put our aquaculture production in jeopardy. 

This is the first of two lectures that will take a look at how our oceans are faring. This lecture will acquaint us with "upwelling"-what it is and how it works, changes to the ocean's salinity and how coastal ecosystems are being impacted. Professor John Largier will guide us through this discussion. John is recognized and recommended as an expert in this field by his colleagues. Following will be a presentation by Terry Sawyer, co-owner of Hog Island Oysters in Tomales Bay. Terry is an active participant in the Bodega Marine Laboratory study focusing on "acidification" and its impact on marine animals. It is said that the shellfish farming industry is at "ground zero" for climate change. Dealing hands-on with these impacts to West Coast oyster hatcheries, Terry Sawyer will discuss this condition and ongoing studies to scientifically address this challenge.