Research on local oysters sheds light on how animals will adapt to ocean acidification
This week, scientists from around the world are meeting in Monterey to discuss what they call the “other” climate change problem: the oceans are becoming more acidic. It happens as oceans absorb the carbon dioxide we add to the air through burning fossil fuels. It can be bad news for oysters, mussels and the marine food web. How bad? Scientists are hoping that ocean conditions off the California coast will help them find out.
At the Hog Island Oyster Company, near Point Reyes, Terry Sawyer orders oysters from hatcheries in Oregon and Washington when they’re small. They grow up in big mesh bags that sit out in Tomales Bay, where they get plump in the cold waters of the Pacific.
But a few years ago, Sawyer started getting calls from those suppliers. They couldn’t fill his orders. Continue reading