Subscribe via RSS Feed Browse our photos on Flickr

News

©Stephanie Chavez/VASG

New Efforts to Advance Biosecurity for East Coast Shellfish

Shellfish industry, regulators, and scientists have been collaborating to improve biosecurity in interstate transfers along the East Coast.

Chef John Maxwell, a renowned chef and culinary educator, gives a red crab cooking demonstration. ©Julia Robins/VASG

2015 Chefs’ Seafood Symposium (SLIDESHOW)

On March 10, 2015, Virginia Institute of Marine Science (VIMS) hosted the 23rd Chefs’ Seafood Symposium.

Teams from the Colonial Williamsburg Apprenticeship Program cook red crab in creative ways to try to win the Virginia Seafood Cooking Competition. ©Julia Robins/VASG

VIMS Hosts 23rd Annual Chefs’ Seafood Symposium

On March 10, 2015, Virginia Institute of Marine Science hosted the 23rd Chefs’ Seafood Symposium, highlighting the deep sea red crab.

©Stephanie Chavez/VASG

A Surprising Possible Advantage of Oyster Disease Tolerance

In a VIMS study, the more an oyster was infected with the disease Perkinsus marinus, the less likely it was to harbor vibrios, leading scientists to take a closer look at breeding for disease tolerance.

Susan Vermillion. ©VCPC

VCPC Takes Another Look at Virginia’s Dillon Rule

The VCPC is evaluating the issue of local government authority under the Dillon Rule to help Virginia localities effectively adapt to sea level rise.

Rosemary Hambright. ©VCPC

VCPC Assesses Unregulated Chemical Storage in James River

This Spring, two VCPC students will work with the James River Association to assess the storage of unregulated chemical substances along the James River.