Navy Training Raises New Concerns for Whales off California Coast
West Coast a Test Bed for Ocean Acidification
Exploring Corals of the Deep
Porpoises Return to San Francisco Bay
Going UP: Sea Level Rise in San Francisco Bay
Amazing Jellies
Plastic in the Pacific
The Great White Shark: Meet the Man in the Gray Suit
Sponsored
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She joined KQED as a TV producer when its science series QUEST started in 2006 and has covered everything from Alzheimer’s to bee die-offs to dark energy.\r\n\r\nShe won a 2022 AAAS Kavli Science Journalism Award with a team of her Deep Look colleagues. She has won five regional Emmys as a video producer and has shared seven more as the coordinating producer of Deep Look. The episode she produced about \u003ca href=\"https://www.kqed.org/science/728086/how-mosquitoes-use-six-needles-to-suck-your-blood\">How Mosquitoes Use Six Needles to Suck Your Blood\u003c/a> won a Webby \"People's Voice\" award. She has also earned awards from the Jackson Hole Wildlife Film Festival, the Society of Professional Journalists and the Society of Environmental Journalists.\r\n\r\nHer videos for KQED have also aired on NOVA scienceNOW and the PBS NewsHour, and appeared on NPR.org.\r\n\r\nAs an independent filmmaker, she produced and directed the hour-long documentary \u003ca href=\"http://lpbp.org/beautiful-sin-qa-with-producer-gabriela-quiros/\">\u003cem>Beautiful Sin\u003c/em>\u003c/a>, about the surprising story of how Costa Rica became the only country in the world to outlaw in vitro fertilization. The film aired in 2015 on public television stations throughout the U.S., and in Costa Rica.\r\n\r\nShe started her journalism career as a newspaper reporter in Costa Rica, where she grew up. She won the National Science Journalism Award there for a series of articles about organic agriculture, and developed a life-long interest in health reporting. She moved to the Bay Area in 1996 to study documentary filmmaking at the University of California, Berkeley, where she received master’s degrees in journalism and Latin American studies.","avatar":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twitter":"gabrielaquirosr","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["editor"]},{"site":"quest","roles":["editor","ef_view_calendar","ef_view_story_budget"]}],"headData":{"title":"Gabriela Quirós | KQED","description":"Video Producer and Reporter","ogImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gabriela-quiros"},"chris-bauer":{"type":"authors","id":"10169","meta":{"index":"authors_1591205172","id":"10169","found":true},"name":"Chris Bauer","firstName":"Chris","lastName":"Bauer","slug":"chris-bauer","email":"cbauer@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Chris Bauer is a Freelance Media Producer with over 20 years experience working in broadcast television; producing sports, history, technology, science, environment and adventure related programming. He is a two-time winner of the international Society of Environmental Journalists Award for Outstanding Television Story and has received multiple Northern California Emmy Awards. Some of his Quest stories have been featured in the San Francisco Ocean Film Festival, Jackson Hole Wildlife Film Festival, United Nations Association Film Festival, the BLUE Ocean Film Festival and the Environmental Film Festival in Washington DC. A 5th generation Bay Area resident and a graduate of St. Mary's College of California, his hobbies include canoeing, snowboarding, wood-working and trying to play the ukulele. He and his family live in Alameda, CA.","avatar":"https://secure.gravatar.com/avatar/d606424d49e072570290f2ab542490b0?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Chris Bauer | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/d606424d49e072570290f2ab542490b0?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d606424d49e072570290f2ab542490b0?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/chris-bauer"},"lindsay-kelliher":{"type":"authors","id":"10206","meta":{"index":"authors_1591205172","id":"10206","found":true},"name":"Lindsay Kelliher","firstName":"Lindsay","lastName":"Kelliher","slug":"lindsay-kelliher","email":"lkelliher@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lindsay has been in media in California for more than a decade, dividing her time between San Francisco Bay and Monterey Bay. She has worked on documentary and factual programs for PBS (NOVA and NATURE), National Geographic, Discovery, and Animal Planet. She has also been involved with working and volunteering for local Animal Rescue organizations. She loves her new home with QUEST, letting her combine her love of animals and nature with her science-nerd tendencies. Lindsay graduated with honors from Northwestern’s Radio, TV, and Film department.","avatar":"https://secure.gravatar.com/avatar/58f84d90c37fac0580527a0cb97d2cc3?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Lindsay Kelliher | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/58f84d90c37fac0580527a0cb97d2cc3?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/58f84d90c37fac0580527a0cb97d2cc3?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lindsay-kelliher"},"jon-fromer":{"type":"authors","id":"10214","meta":{"index":"authors_1591205172","id":"10214","found":true},"name":"Jon Fromer","firstName":"Jon","lastName":"Fromer","slug":"jon-fromer","email":"jfromer@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jon Fromer has been producing compelling television since 1970. He started out at KRON-TV when it was the Bay Area NBC affiliate and worked there for 23 years. He’s been with KQED for the past 16 years. Jon’s work has a human touch that has earned him high ratings from viewers as well from his peers in the broadcast industry. He’s received honors for a wide range of work, from documentaries and news programs to youth series and cultural specials. A partial list of awards for Jon’s work includes a dozen Northern California EMMYs and one national EMMY as well as two Iris Awards from the National Assoc. of Television Program Executives and two Broadcast Industry Awards. His long running, hip hop based/issue oriented series for teenagers, “Home Turf,” was a 4-time winner at the American Children’s Television Festival. Jon is also an award-winning singer/songwriter and guitarist.","avatar":"https://secure.gravatar.com/avatar/756edca05c3130ee8572e7e73a31eacb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Jon Fromer | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/756edca05c3130ee8572e7e73a31eacb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/756edca05c3130ee8572e7e73a31eacb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jon-fromer"},"rachel-silverman":{"type":"authors","id":"10227","meta":{"index":"authors_1591205172","id":"10227","found":true},"name":"Rachel Silverman","firstName":"Rachel","lastName":"Silverman","slug":"rachel-silverman","email":"rsilverman@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Rachel Silverman has traveled the globe producing and reporting news and public affairs programs for some of the world's leading television networks. She took two languages in high school in order to dodge the science requirement, and has been working diligently to make up for that shortcoming. Rachel is a five-time national Olympic Weightlifting Champion, and a member of the U.S. Weightlifting Hall of Fame. She lives in the San Francisco Bay Area with her husband and their daughter.","avatar":"https://secure.gravatar.com/avatar/7a6c2f8837fe6bc8fccffde0c5ef4959?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Rachel Silverman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a6c2f8837fe6bc8fccffde0c5ef4959?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a6c2f8837fe6bc8fccffde0c5ef4959?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rachel-silverman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"home","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"quest_73227":{"type":"posts","id":"quest_73227","meta":{"index":"posts_1591205157","site":"quest","id":"73227","score":null,"sort":[1416927636000]},"guestAuthors":[],"slug":"soup-without-sharks","title":"Soup Without Sharks","publishDate":1416927636,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Banquet_WS_640.jpg\">\u003cimg class=\"wp-image-73251 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Banquet_WS_640-300x169.jpg\" alt=\"More than 70 guests celebrated the 80th birthday of Helen Hong (not pictured) at Koi Palace, in Daly City, on Aug. 17. Her daughter-in-law Gloria So, in orange dress, organized the party. (Photos by Gabriela Quirós/KQED)\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 70 guests celebrated the 80th birthday of Helen Hong (not pictured) at Koi Palace, in Daly City, on Aug. 17. Her daughter-in-law Gloria So, in orange dress, organized the party. (Photos by Gabriela Quirós/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>At Koi Palace restaurant in Daly City, more than 70 members of Gloria So’s family are raucously celebrating her mother-in-law’s 80th birthday. The Chinese banquet is a nine-dish affair, in which servers bring in one mouth-watering plate after another. There are shiny shiitake mushrooms, over a bed of mustard greens; noodles, which represent longevity; a whole fish, for a plentiful future, and an exotic – and expensive – soup.\u003c/p>\n\u003cp>Last year, the steaming chicken and pork broth would most likely have been topped with brownish, crunchy shark fin, and would have cost anywhere between $20 and $100 per bowl, depending on the size of the fin pieces.\u003c/p>\n\u003cp>“The person that’s serving shark fin soup to their guests is really showing them that they have wealth and that they treat their guests with respect,” said So.\u003c/p>\n\u003cfigure id=\"attachment_73241\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Elephant-fish-fin.jpg\">\u003cimg class=\"wp-image-73241 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Elephant-fish-fin-300x169.jpg\" alt=\"The fins from elephant fish, left, which are fished in Australian waters, can be used as a substitute for shark fin. The owner of Koi Palace restaurant, in Daly City, said that his guests aren’t interested in elephant fish fins, which are much smaller than shark fins and also come in a shredded presentation, right.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fins from elephant fish, left, which are fished in Australian waters, can be used as a substitute for shark fin. The owner of Koi Palace restaurant, in Daly City, said that his guests aren’t interested in elephant fish fins, which are much smaller than shark fins and also come in a shredded presentation, right.\u003c/figcaption>\u003c/figure>\n\u003cp>But since a ban on shark fin sales in California went into effect in July of last year, chefs and restaurant owners have replaced the controversial delicacy with ingredients that are equivalent in texture and price – with mixed results. At Koi Palace, owner Willy Ng said that he was unable to get patrons excited over a shark fin substitute made out of gelatin. And his attempt to substitute shark fins with the fins of elephant fish, which come from Australian waters, failed as well. Elephant fish fins just don’t pack a punch the way that the large, fan-shaped shark fins did.\u003c/p>\n\u003cp>“They’re tiny,” he said. “It’s like they’re from a goldfish,” he added with a laugh.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When shark fins were legal in California, Ng prided himself in offering his patrons something “rare and sophisticated,” he said. Some species of shark were so difficult to catch that their sun-dried fins fetched prices that made them almost “a collectible item.”\u003c/p>\n\u003cp>“Like wine; same thing,” said Ng.\u003c/p>\n\u003cfigure id=\"attachment_73240\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_soup.jpg\">\u003cimg class=\"wp-image-73240 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_soup-300x169.jpg\" alt=\"At Koi Palace, in Daly City, a chicken and pork broth is topped with a translucent paste made with rehydrated swallows' nests. The dish, called bird's nest soup, has replaced shark fin soup at banquets.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Koi Palace, in Daly City, a chicken and pork broth is topped with a translucent paste made with rehydrated swallows' nests. The dish, called bird's nest soup, has replaced shark fin soup at banquets.\u003c/figcaption>\u003c/figure>\n\u003cp>Precisely because sharks were becoming rare, environmentalists pushed to ban the sale of their fins, said Peter Knights, the executive director of the San Francisco-based group WildAid. His organization estimates that some 73 million sharks are caught each year exclusively for their fins. Video provided by WildAid shows fishermen on board a boat in Costa Rican waters cutting off the fins of a writhing shark, then dumping it back into the water, where the animals sink and die.\u003c/p>\n\u003cp>“We always see this with these products, be it elephant ivory or rhino horn or shark fin,” said Knights. “When one particular component of an animal becomes very valuable all the rules go out the window and it’s a free-for-all. And those animals are going to be in serious trouble.”\u003c/p>\n\u003cp>Scientists have found that close to half of the world’s 500 shark species are threatened, and their decline is already impacting marine ecosystems.\u003c/p>\n\u003cp>“In some cases, the skates and rays have increased because the shark numbers have gone down. And that’s led to shellfish declines, because they eat the shellfish,” said Knights. “Tuna might reduce in certain areas because the animals preying on the tuna, like sea birds and other species, were being kept down and kept in check by sharks.”\u003c/p>\n\u003cp>California is one of nine U.S. states that have implemented a ban on shark fin sales.\u003c/p>\n\u003cfigure id=\"attachment_73239\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_CU.jpg\">\u003cimg class=\"wp-image-73239 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_CU-300x169.jpg\" alt=\"Bird’s nests have replaced shark fin as an ingredient in a celebratory soup served at Chinese restaurants. The nests, made by swallows with their own spittle, are harvested in Indonesia and Vietnam. The cook soaks the nests in water before adding them to the soup.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bird’s nests have replaced shark fin as an ingredient in a celebratory soup served at Chinese restaurants. The nests, made by swallows with their own spittle, are harvested in Indonesia and Vietnam. The cook soaks the nests in water before adding them to the soup.\u003c/figcaption>\u003c/figure>\n\u003cp>“The ban closes off the borders to the shark's fin trade,” said Paul Fong, former California assemblymember from San José who co-sponsored AB376, which banned shark fin sale, distribution and consumption. “California is the port that it comes into. And so we close off the port, and we close off the shark's fin trade to North America.”\u003c/p>\n\u003cp>When California Gov. Jerry Brown signed the bill into law in 2011, Hawaii, Oregon and Washington had passed similar laws. Since then, New York, Illinois, Massachusetts, Delaware and Maryland have also approved bans.\u003c/p>\n\u003cp>But state bans, by themselves, aren’t enough to curb demand, said environmentalists. Groups like WildAid have focused their attention on mainland China, where economic growth since the 1990s has created a middle class 300 million strong that can afford luxury items like shark fins.\u003c/p>\n\u003cp>To counter demand, WildAid has been running public service announcements starring famous Chinese figures. In one, former NBA player Yao Ming pushes away a bowl of shark fin soup as he says, “When the buying stops, the killing can too.” And larger forces in China are also helping to reduce shark fin sales. In 2013, the Chinese government banned shark fin soup from government banquets, in an effort to reduce corruption. Businesses would serve the soup as a way to curry favor with officials. WildAid believes the PSAs and the ban in China have brought down the price of shark fins.\u003c/p>\n\u003cfigure id=\"attachment_73242\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Happy_birthday_singing.jpg\">\u003cimg class=\"size-thumbnail wp-image-73242\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Happy_birthday_singing-300x169.jpg\" alt=\"Helen Hong’s family celebrated her 80th birthday with a banquet at Koi Palace restaurant in Daly City on Aug. 17. Her grandchildren Lauryn Horita, Nicole Horita, Emily Hong and Dylan Hong sang “Happy Birthday,” while KQED’s Blake McHugh filmed.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Helen Hong’s family celebrated her 80th birthday with a banquet at Koi Palace restaurant in Daly City on Aug. 17. Her grandchildren Lauryn Horita, Nicole Horita, Emily Hong and Dylan Hong sang “Happy Birthday,” while KQED’s Blake McHugh filmed.\u003c/figcaption>\u003c/figure>\n\u003cp>“We had people go undercover to fishing villages in Indonesia,” said Knights, “and what we found there was that between 2007 and 2014 the price that the fishermen were being paid for the shark fin had dropped by 80 percent. And therefore the fishermen were deciding not to target sharks anymore.”\u003c/p>\n\u003cp>At Koi Palace, Gloria So’s guests sipped bird’s nest soup, made with dehydrated swallows’ nests, which are harvested from caves in Indonesia and Vietnam. Restaurant owner Ng has replaced all his business in shark fin soup with bird’s nest soup. Because the nests are harvested by hand, in the wild, they’re pricey, and thus bird’s nest soup, at $35 to $50 per bowl, fulfills the role that shark fin soup once did as a way to show respect for one’s guests.\u003c/p>\n\u003cp>Bird’s nest soup isn’t devoid of controversy. For starters, swallows make the nests with their spittle.\u003c/p>\n\u003cp>“If you ask my children, they’ll tell you that’s really gross,” said So with a laugh.\u003c/p>\n\u003cp>The harvesting of bird’s nests might impact swallow populations, but the impact to swallows is nowhere as negative as the impact of shark fin soup on sharks, said Knights.\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Leo_Leong_holds_birds_nest.jpg\">\u003cimg class=\"wp-image-73244 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Leo_Leong_holds_birds_nest-300x169.jpg\" alt=\"Leo Leong, restaurant manager at Koi Palace, holds a dehydrated swallow’s nest. The restaurant adds the expensive nests to a soup they serve during celebratory banquets. The nests have replaced shark fins.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Leong, restaurant manager at Koi Palace, holds a dehydrated swallow’s nest. The restaurant adds the expensive nests to a soup they serve during celebratory banquets. The nests have replaced shark fins.\u003c/figcaption>\u003c/figure>\n\u003cp>Gloria So said her family was OK not serving shark fin soup at her mother-in-law’s banquet, and that they understood the need to protect shark species. But she said that she wished that instead of banning shark fins, lawmakers had focused on educating the public.\u003c/p>\n\u003cp>The restaurant’s owner is even more unhappy with the ban. Although Ng is complying with the law, he supports the Chinese Neighborhood Association’s efforts to overturn the ban. The San Francisco nonprofit group argues that California allows every other part of the shark except the fin to be sold in the state, and that nearly 170,000 pounds of shark were legally caught in the state’s waters in 2013.\u003c/p>\n\u003cp>“There shouldn’t be a reason why they can’t use the fins from sharks that are legally caught in California and U.S. waters,” said Joseph Breall, the group’s lawyer. “My clients have no problem with the objective of stopping finning in foreign waters. But the fact that fins legally caught in U.S. waters have to be discarded, it makes no sense.”\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Willy_Ng_in_kitchen_02.jpg\">\u003cimg class=\"wp-image-73245 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Willy_Ng_in_kitchen_02-300x169.jpg\" alt=\"Willy Ng, right, in the kitchen of his Daly City restaurant Koi Palace.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Willy Ng, right, in the kitchen of his Daly City restaurant Koi Palace.\u003c/figcaption>\u003c/figure>\n\u003cp>The group also argues that the ban discriminates against Chinese-Americans.\u003c/p>\n\u003cp>“Shark fin has been a gourmet, prestigious ingredient for Chinese banquets,” said Ng. “So when they ban shark fins, I feel like it’s discrimination.”\u003c/p>\n\u003cp>A federal judge ruled in 2014 that the ban isn’t discriminatory. Breall said the group is appealing the judge’s decision before the Ninth Circuit Court of Appeals, in San Francisco.\u003c/p>\n\u003cp>Ng said he hopes that shark fins will one day be legal in California again. Meanwhile, when patrons ask him where they can get shark fin soup, he recommends they visit Nevada, where it’s still legal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This video \u003c/em>\u003ca href=\"http://ww2.kqed.org/quest/video/the-great-white-shark-meet-the-man-in-the-gray-suit/\">was originally produced by Christopher Bauer\u003c/a>\u003cem> and was updated by Gabriela Quirós and Monica Lam.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Shark fin soup was once served at celebratory banquets in Chinese restaurants across California. But since a ban on shark fins went into effect in 2013, restaurants like Koi Palace, in Daly City, have been experimenting with alternatives.","status":"publish","parent":0,"modified":1442636683,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1652},"headData":{"title":"Soup Without Sharks | KQED","description":"Shark fin soup was once served at celebratory banquets in Chinese restaurants across California. But since a ban on shark fins went into effect in 2013, restaurants like Koi Palace, in Daly City, have been experimenting with alternatives.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Soup Without Sharks","datePublished":"2014-11-25T15:00:36.000Z","dateModified":"2015-09-19T04:24:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73227 http://science.kqed.org/quest/?p=73227","disqusUrl":"https://ww2.kqed.org/quest/2014/11/25/soup-without-sharks/","disqusTitle":"Soup Without Sharks","videoEmbed":"http://www.youtube.com/watch?v=C4oTciGIVks?feature=player_detailpage","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/73227/soup-without-sharks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Banquet_WS_640.jpg\">\u003cimg class=\"wp-image-73251 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Banquet_WS_640-300x169.jpg\" alt=\"More than 70 guests celebrated the 80th birthday of Helen Hong (not pictured) at Koi Palace, in Daly City, on Aug. 17. Her daughter-in-law Gloria So, in orange dress, organized the party. (Photos by Gabriela Quirós/KQED)\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 70 guests celebrated the 80th birthday of Helen Hong (not pictured) at Koi Palace, in Daly City, on Aug. 17. Her daughter-in-law Gloria So, in orange dress, organized the party. (Photos by Gabriela Quirós/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>At Koi Palace restaurant in Daly City, more than 70 members of Gloria So’s family are raucously celebrating her mother-in-law’s 80th birthday. The Chinese banquet is a nine-dish affair, in which servers bring in one mouth-watering plate after another. There are shiny shiitake mushrooms, over a bed of mustard greens; noodles, which represent longevity; a whole fish, for a plentiful future, and an exotic – and expensive – soup.\u003c/p>\n\u003cp>Last year, the steaming chicken and pork broth would most likely have been topped with brownish, crunchy shark fin, and would have cost anywhere between $20 and $100 per bowl, depending on the size of the fin pieces.\u003c/p>\n\u003cp>“The person that’s serving shark fin soup to their guests is really showing them that they have wealth and that they treat their guests with respect,” said So.\u003c/p>\n\u003cfigure id=\"attachment_73241\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Elephant-fish-fin.jpg\">\u003cimg class=\"wp-image-73241 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Elephant-fish-fin-300x169.jpg\" alt=\"The fins from elephant fish, left, which are fished in Australian waters, can be used as a substitute for shark fin. The owner of Koi Palace restaurant, in Daly City, said that his guests aren’t interested in elephant fish fins, which are much smaller than shark fins and also come in a shredded presentation, right.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fins from elephant fish, left, which are fished in Australian waters, can be used as a substitute for shark fin. The owner of Koi Palace restaurant, in Daly City, said that his guests aren’t interested in elephant fish fins, which are much smaller than shark fins and also come in a shredded presentation, right.\u003c/figcaption>\u003c/figure>\n\u003cp>But since a ban on shark fin sales in California went into effect in July of last year, chefs and restaurant owners have replaced the controversial delicacy with ingredients that are equivalent in texture and price – with mixed results. At Koi Palace, owner Willy Ng said that he was unable to get patrons excited over a shark fin substitute made out of gelatin. And his attempt to substitute shark fins with the fins of elephant fish, which come from Australian waters, failed as well. Elephant fish fins just don’t pack a punch the way that the large, fan-shaped shark fins did.\u003c/p>\n\u003cp>“They’re tiny,” he said. “It’s like they’re from a goldfish,” he added with a laugh.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When shark fins were legal in California, Ng prided himself in offering his patrons something “rare and sophisticated,” he said. Some species of shark were so difficult to catch that their sun-dried fins fetched prices that made them almost “a collectible item.”\u003c/p>\n\u003cp>“Like wine; same thing,” said Ng.\u003c/p>\n\u003cfigure id=\"attachment_73240\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_soup.jpg\">\u003cimg class=\"wp-image-73240 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_soup-300x169.jpg\" alt=\"At Koi Palace, in Daly City, a chicken and pork broth is topped with a translucent paste made with rehydrated swallows' nests. The dish, called bird's nest soup, has replaced shark fin soup at banquets.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Koi Palace, in Daly City, a chicken and pork broth is topped with a translucent paste made with rehydrated swallows' nests. The dish, called bird's nest soup, has replaced shark fin soup at banquets.\u003c/figcaption>\u003c/figure>\n\u003cp>Precisely because sharks were becoming rare, environmentalists pushed to ban the sale of their fins, said Peter Knights, the executive director of the San Francisco-based group WildAid. His organization estimates that some 73 million sharks are caught each year exclusively for their fins. Video provided by WildAid shows fishermen on board a boat in Costa Rican waters cutting off the fins of a writhing shark, then dumping it back into the water, where the animals sink and die.\u003c/p>\n\u003cp>“We always see this with these products, be it elephant ivory or rhino horn or shark fin,” said Knights. “When one particular component of an animal becomes very valuable all the rules go out the window and it’s a free-for-all. And those animals are going to be in serious trouble.”\u003c/p>\n\u003cp>Scientists have found that close to half of the world’s 500 shark species are threatened, and their decline is already impacting marine ecosystems.\u003c/p>\n\u003cp>“In some cases, the skates and rays have increased because the shark numbers have gone down. And that’s led to shellfish declines, because they eat the shellfish,” said Knights. “Tuna might reduce in certain areas because the animals preying on the tuna, like sea birds and other species, were being kept down and kept in check by sharks.”\u003c/p>\n\u003cp>California is one of nine U.S. states that have implemented a ban on shark fin sales.\u003c/p>\n\u003cfigure id=\"attachment_73239\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_CU.jpg\">\u003cimg class=\"wp-image-73239 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_CU-300x169.jpg\" alt=\"Bird’s nests have replaced shark fin as an ingredient in a celebratory soup served at Chinese restaurants. The nests, made by swallows with their own spittle, are harvested in Indonesia and Vietnam. The cook soaks the nests in water before adding them to the soup.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bird’s nests have replaced shark fin as an ingredient in a celebratory soup served at Chinese restaurants. The nests, made by swallows with their own spittle, are harvested in Indonesia and Vietnam. The cook soaks the nests in water before adding them to the soup.\u003c/figcaption>\u003c/figure>\n\u003cp>“The ban closes off the borders to the shark's fin trade,” said Paul Fong, former California assemblymember from San José who co-sponsored AB376, which banned shark fin sale, distribution and consumption. “California is the port that it comes into. And so we close off the port, and we close off the shark's fin trade to North America.”\u003c/p>\n\u003cp>When California Gov. Jerry Brown signed the bill into law in 2011, Hawaii, Oregon and Washington had passed similar laws. Since then, New York, Illinois, Massachusetts, Delaware and Maryland have also approved bans.\u003c/p>\n\u003cp>But state bans, by themselves, aren’t enough to curb demand, said environmentalists. Groups like WildAid have focused their attention on mainland China, where economic growth since the 1990s has created a middle class 300 million strong that can afford luxury items like shark fins.\u003c/p>\n\u003cp>To counter demand, WildAid has been running public service announcements starring famous Chinese figures. In one, former NBA player Yao Ming pushes away a bowl of shark fin soup as he says, “When the buying stops, the killing can too.” And larger forces in China are also helping to reduce shark fin sales. In 2013, the Chinese government banned shark fin soup from government banquets, in an effort to reduce corruption. Businesses would serve the soup as a way to curry favor with officials. WildAid believes the PSAs and the ban in China have brought down the price of shark fins.\u003c/p>\n\u003cfigure id=\"attachment_73242\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Happy_birthday_singing.jpg\">\u003cimg class=\"size-thumbnail wp-image-73242\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Happy_birthday_singing-300x169.jpg\" alt=\"Helen Hong’s family celebrated her 80th birthday with a banquet at Koi Palace restaurant in Daly City on Aug. 17. Her grandchildren Lauryn Horita, Nicole Horita, Emily Hong and Dylan Hong sang “Happy Birthday,” while KQED’s Blake McHugh filmed.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Helen Hong’s family celebrated her 80th birthday with a banquet at Koi Palace restaurant in Daly City on Aug. 17. Her grandchildren Lauryn Horita, Nicole Horita, Emily Hong and Dylan Hong sang “Happy Birthday,” while KQED’s Blake McHugh filmed.\u003c/figcaption>\u003c/figure>\n\u003cp>“We had people go undercover to fishing villages in Indonesia,” said Knights, “and what we found there was that between 2007 and 2014 the price that the fishermen were being paid for the shark fin had dropped by 80 percent. And therefore the fishermen were deciding not to target sharks anymore.”\u003c/p>\n\u003cp>At Koi Palace, Gloria So’s guests sipped bird’s nest soup, made with dehydrated swallows’ nests, which are harvested from caves in Indonesia and Vietnam. Restaurant owner Ng has replaced all his business in shark fin soup with bird’s nest soup. Because the nests are harvested by hand, in the wild, they’re pricey, and thus bird’s nest soup, at $35 to $50 per bowl, fulfills the role that shark fin soup once did as a way to show respect for one’s guests.\u003c/p>\n\u003cp>Bird’s nest soup isn’t devoid of controversy. For starters, swallows make the nests with their spittle.\u003c/p>\n\u003cp>“If you ask my children, they’ll tell you that’s really gross,” said So with a laugh.\u003c/p>\n\u003cp>The harvesting of bird’s nests might impact swallow populations, but the impact to swallows is nowhere as negative as the impact of shark fin soup on sharks, said Knights.\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Leo_Leong_holds_birds_nest.jpg\">\u003cimg class=\"wp-image-73244 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Leo_Leong_holds_birds_nest-300x169.jpg\" alt=\"Leo Leong, restaurant manager at Koi Palace, holds a dehydrated swallow’s nest. The restaurant adds the expensive nests to a soup they serve during celebratory banquets. The nests have replaced shark fins.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Leong, restaurant manager at Koi Palace, holds a dehydrated swallow’s nest. The restaurant adds the expensive nests to a soup they serve during celebratory banquets. The nests have replaced shark fins.\u003c/figcaption>\u003c/figure>\n\u003cp>Gloria So said her family was OK not serving shark fin soup at her mother-in-law’s banquet, and that they understood the need to protect shark species. But she said that she wished that instead of banning shark fins, lawmakers had focused on educating the public.\u003c/p>\n\u003cp>The restaurant’s owner is even more unhappy with the ban. Although Ng is complying with the law, he supports the Chinese Neighborhood Association’s efforts to overturn the ban. The San Francisco nonprofit group argues that California allows every other part of the shark except the fin to be sold in the state, and that nearly 170,000 pounds of shark were legally caught in the state’s waters in 2013.\u003c/p>\n\u003cp>“There shouldn’t be a reason why they can’t use the fins from sharks that are legally caught in California and U.S. waters,” said Joseph Breall, the group’s lawyer. “My clients have no problem with the objective of stopping finning in foreign waters. But the fact that fins legally caught in U.S. waters have to be discarded, it makes no sense.”\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Willy_Ng_in_kitchen_02.jpg\">\u003cimg class=\"wp-image-73245 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Willy_Ng_in_kitchen_02-300x169.jpg\" alt=\"Willy Ng, right, in the kitchen of his Daly City restaurant Koi Palace.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Willy Ng, right, in the kitchen of his Daly City restaurant Koi Palace.\u003c/figcaption>\u003c/figure>\n\u003cp>The group also argues that the ban discriminates against Chinese-Americans.\u003c/p>\n\u003cp>“Shark fin has been a gourmet, prestigious ingredient for Chinese banquets,” said Ng. “So when they ban shark fins, I feel like it’s discrimination.”\u003c/p>\n\u003cp>A federal judge ruled in 2014 that the ban isn’t discriminatory. Breall said the group is appealing the judge’s decision before the Ninth Circuit Court of Appeals, in San Francisco.\u003c/p>\n\u003cp>Ng said he hopes that shark fins will one day be legal in California again. Meanwhile, when patrons ask him where they can get shark fin soup, he recommends they visit Nevada, where it’s still legal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This video \u003c/em>\u003ca href=\"http://ww2.kqed.org/quest/video/the-great-white-shark-meet-the-man-in-the-gray-suit/\">was originally produced by Christopher Bauer\u003c/a>\u003cem> and was updated by Gabriela Quirós and Monica Lam.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/73227/soup-without-sharks","authors":["6186"],"categories":["quest_4","quest_9","quest_3229"],"tags":["quest_13089","quest_13178","quest_13093","quest_12269","quest_13091","quest_13","quest_13088","quest_13094","quest_13364","quest_2893","quest_3071","quest_13090","quest_13092"],"featImg":"quest_73268","label":"source_quest_73227"},"quest_52036":{"type":"posts","id":"quest_52036","meta":{"index":"posts_1591205157","site":"quest","id":"52036","score":null,"sort":[1365196590000]},"guestAuthors":[],"slug":"navy-training-raises-new-concerns-for-whales-off-california-coast","title":"Navy Training Raises New Concerns for Whales off California Coast","publishDate":1365196590,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>http://www.kqed.org/.stream/anon/radio/quest/2013/04/20130408quest.mp3\u003c/p>\n\u003cp>The US Navy is planning to increase training exercises off the Southern California coast, including sonar and explosives training. That’s raising concerns for whales and marine mammals on the entire coast including gray, humpback and blue whales.\u003c/p>\n\u003cp>Sonar is known to disturb whales and can harm their hearing, a danger in an environment where sound is dominant. Sound travels four times faster underwater than it does in air, making it a powerful communication tool.\u003c/p>\n\u003cfigure id=\"attachment_52057\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/GettyImages_116382567.jpg\">\u003cimg class=\"size-full wp-image-52057\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/GettyImages_116382567.jpg\" alt=\"(Jason Isley/Scubazoo)\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/04/GettyImages_116382567.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/04/GettyImages_116382567-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Jason Isley/Scubazoo)\u003c/figcaption>\u003c/figure>\n\u003cp>“The physical environment of the ocean really favors the use of sound and the animals have evolved accordingly,” said Brandon Southall, a marine scientist affiliated with the University of California-Santa Cruz. For the last few years, he’s been recording whales off California.\u003c/p>\n\u003cp>Blue whales use deep rumblings, almost too low for humans to hear. “Some of these low-frequency sounds can be picked up hundreds of miles away from where the animals are,” said Southall.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other dolphins and whales use sound to locate objects in the water through echolocation. It’s a key tool for deep-diving beaked whales, a family of rarely seen and little-understood whales found off the coast.\u003c/p>\n\u003cp>“There’s a pattern of clicking that’s almost like a searchlight, where they’re flashing this strobe of sound,” Southall said.\u003c/p>\n\u003cp>Navy sonar technology is based on the same idea, but the sounds can be four times louder than a whale call, loud enough to actually harm whales and in rare cases, kill them. That happened with a group of beaked whales in the Bahamas in 2000.\u003c/p>\n\u003cp>“There were training exercises, military sonar training exercises, and shortly thereafter, an atypical number of animals washed up dead on the beach,” said Southall.\u003c/p>\n\u003cp>Southall studies the effects of sonar, work that’s funded in part by the US Navy. Most commonly, sonar disrupts marine mammal behavior – sometimes behavior that’s crucial to survival. Southall and his team have seen blue whales and beaked whales stop feeding because of sonar.\u003c/p>\n\u003cp>“We absolutely share the concern about protecting marine mammals,” said Alex Stone, an environmental program manager with the Navy’s Pacific Fleet. The fleet has done sonar training off Southern California and Hawaii for years. Beginning next year, commanders are looking to increase it.\u003c/p>\n\u003cp>“A training scenario may involve two or three Navy destroyers out looking for a submarine,” said Stone. The threat of submarine warfare decreased after the end of the Cold War, “but that trend has absolutely reversed and there’s been a proliferation of these very quiet, inexpensive diesel-electric submarines that a lot of countries have now,” including North Korea, explained Stone.\u003c/p>\n\u003cp>According to the Navy’s analysis, the sonar-training program could affect the behavior of whales, dolphins and marine mammals millions of times over five years. Stone says there are lookouts on board Navy ships that stop training runs if whales are spotted.\u003c/p>\n\u003cp>“We think that the mitigation measures are effective, but it’s true, you’re never going to see every marine mammal that’s there,” said Stone. “But in terms of impacts on species, we really haven’t seen any of those after years and years of doing these same types of training and testing activities in these same areas.”\u003c/p>\n\u003cp>“That’s always been a dubious argument but in light of new information it’s wearing especially thin,” said Michael Jasny of the Natural Resources Defense Council. “We now know that beaked whales off California are declining precipitously. We know that blue whales aren’t recovering.”\u003c/p>\n\u003cp>Jasny says the Navy should avoid key areas, like gray whale migration routes and the summer feeding grounds of endangered blue and fin whales.\u003c/p>\n\u003cp>“Southern California is a globally important feeding habitat for them,” said Jasny. “It should be elementary common sense to avoid the core feeding habitat of blue whales. “\u003c/p>\n\u003cp>The state of California came to the same conclusion in a review of the Navy’s plan. At a March meeting, the California Coastal Commission staff recommended the Navy stay out of sensitive areas.\u003c/p>\n\u003cp>“We rely on this large area and when you start to segment it in little areas where - you can go here, can’t go there - it really affects the training realism,” Stone responded.\u003c/p>\n\u003cp>Five years ago, California made the same request, but the Navy went ahead with the training anyway, citing national security concerns. The Coastal Commission sued and lost. This time, state officials didn’t mince words, like Commissioner Jana Zimmer.\u003c/p>\n\u003cp>“We’ve got this stumbling block of the Navy being completely unwilling – completely unwilling to accept any of the mitigations,” Zimmer said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Navy is also seeking approval from federal wildlife officials with the National Marine Fisheries Service. The agency is expected to make a decision later this year.\u003c/p>\n\n","blocks":[],"excerpt":"As the whale migration season reaches its peak, new concerns arise over naval training exercises off the California coast.","status":"publish","parent":0,"modified":1438122992,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":858},"headData":{"title":"Navy Training Raises New Concerns for Whales off California Coast | KQED","description":"As the whale migration season reaches its peak, new concerns arise over naval training exercises off the California coast.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Navy Training Raises New Concerns for Whales off California Coast","datePublished":"2013-04-05T21:16:30.000Z","dateModified":"2015-07-28T22:36:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"52036 http://science.kqed.org/quest/?post_type=audio_reports&p=52036","disqusUrl":"https://ww2.kqed.org/quest/2013/04/05/navy-training-raises-new-concerns-for-whales-off-california-coast/","disqusTitle":"Navy Training Raises New Concerns for Whales off California Coast","WpOldSlug":"west-coast-a-test-bed-for-ocean-acidification-2","path":"/quest/52036/navy-training-raises-new-concerns-for-whales-off-california-coast","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2013/04/20130408quest.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audioLink","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/quest/2013/04/20130408quest.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The US Navy is planning to increase training exercises off the Southern California coast, including sonar and explosives training. That’s raising concerns for whales and marine mammals on the entire coast including gray, humpback and blue whales.\u003c/p>\n\u003cp>Sonar is known to disturb whales and can harm their hearing, a danger in an environment where sound is dominant. Sound travels four times faster underwater than it does in air, making it a powerful communication tool.\u003c/p>\n\u003cfigure id=\"attachment_52057\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/GettyImages_116382567.jpg\">\u003cimg class=\"size-full wp-image-52057\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/GettyImages_116382567.jpg\" alt=\"(Jason Isley/Scubazoo)\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/04/GettyImages_116382567.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/04/GettyImages_116382567-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Jason Isley/Scubazoo)\u003c/figcaption>\u003c/figure>\n\u003cp>“The physical environment of the ocean really favors the use of sound and the animals have evolved accordingly,” said Brandon Southall, a marine scientist affiliated with the University of California-Santa Cruz. For the last few years, he’s been recording whales off California.\u003c/p>\n\u003cp>Blue whales use deep rumblings, almost too low for humans to hear. “Some of these low-frequency sounds can be picked up hundreds of miles away from where the animals are,” said Southall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other dolphins and whales use sound to locate objects in the water through echolocation. It’s a key tool for deep-diving beaked whales, a family of rarely seen and little-understood whales found off the coast.\u003c/p>\n\u003cp>“There’s a pattern of clicking that’s almost like a searchlight, where they’re flashing this strobe of sound,” Southall said.\u003c/p>\n\u003cp>Navy sonar technology is based on the same idea, but the sounds can be four times louder than a whale call, loud enough to actually harm whales and in rare cases, kill them. That happened with a group of beaked whales in the Bahamas in 2000.\u003c/p>\n\u003cp>“There were training exercises, military sonar training exercises, and shortly thereafter, an atypical number of animals washed up dead on the beach,” said Southall.\u003c/p>\n\u003cp>Southall studies the effects of sonar, work that’s funded in part by the US Navy. Most commonly, sonar disrupts marine mammal behavior – sometimes behavior that’s crucial to survival. Southall and his team have seen blue whales and beaked whales stop feeding because of sonar.\u003c/p>\n\u003cp>“We absolutely share the concern about protecting marine mammals,” said Alex Stone, an environmental program manager with the Navy’s Pacific Fleet. The fleet has done sonar training off Southern California and Hawaii for years. Beginning next year, commanders are looking to increase it.\u003c/p>\n\u003cp>“A training scenario may involve two or three Navy destroyers out looking for a submarine,” said Stone. The threat of submarine warfare decreased after the end of the Cold War, “but that trend has absolutely reversed and there’s been a proliferation of these very quiet, inexpensive diesel-electric submarines that a lot of countries have now,” including North Korea, explained Stone.\u003c/p>\n\u003cp>According to the Navy’s analysis, the sonar-training program could affect the behavior of whales, dolphins and marine mammals millions of times over five years. Stone says there are lookouts on board Navy ships that stop training runs if whales are spotted.\u003c/p>\n\u003cp>“We think that the mitigation measures are effective, but it’s true, you’re never going to see every marine mammal that’s there,” said Stone. “But in terms of impacts on species, we really haven’t seen any of those after years and years of doing these same types of training and testing activities in these same areas.”\u003c/p>\n\u003cp>“That’s always been a dubious argument but in light of new information it’s wearing especially thin,” said Michael Jasny of the Natural Resources Defense Council. “We now know that beaked whales off California are declining precipitously. We know that blue whales aren’t recovering.”\u003c/p>\n\u003cp>Jasny says the Navy should avoid key areas, like gray whale migration routes and the summer feeding grounds of endangered blue and fin whales.\u003c/p>\n\u003cp>“Southern California is a globally important feeding habitat for them,” said Jasny. “It should be elementary common sense to avoid the core feeding habitat of blue whales. “\u003c/p>\n\u003cp>The state of California came to the same conclusion in a review of the Navy’s plan. At a March meeting, the California Coastal Commission staff recommended the Navy stay out of sensitive areas.\u003c/p>\n\u003cp>“We rely on this large area and when you start to segment it in little areas where - you can go here, can’t go there - it really affects the training realism,” Stone responded.\u003c/p>\n\u003cp>Five years ago, California made the same request, but the Navy went ahead with the training anyway, citing national security concerns. The Coastal Commission sued and lost. This time, state officials didn’t mince words, like Commissioner Jana Zimmer.\u003c/p>\n\u003cp>“We’ve got this stumbling block of the Navy being completely unwilling – completely unwilling to accept any of the mitigations,” Zimmer said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Navy is also seeking approval from federal wildlife officials with the National Marine Fisheries Service. The agency is expected to make a decision later this year.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/52036/navy-training-raises-new-concerns-for-whales-off-california-coast","authors":["239"],"categories":["quest_4","quest_8","quest_9"],"tags":["quest_252","quest_13178","quest_326","quest_11518","quest_1743","quest_1950","quest_13203","quest_2046","quest_2726","quest_2731","quest_3143"],"featImg":"quest_52057","label":"quest"},"quest_45011":{"type":"posts","id":"quest_45011","meta":{"index":"posts_1591205157","site":"quest","id":"45011","score":null,"sort":[1348597089000]},"guestAuthors":[],"slug":"west-coast-a-test-bed-for-ocean-acidification","title":"West Coast a Test Bed for Ocean Acidification","publishDate":1348597089,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>This week, scientists from around the world are \u003ca href=\"http://www.highco2-iii.org/main.cfm?cid=2259\">meeting\u003c/a> in Monterey to discuss what they call the “other” climate change problem: the \u003ca href=\"http://www.pmel.noaa.gov/co2/story/What+is+Ocean+Acidification%3F\">oceans are becoming more acidic\u003c/a>. It happens as oceans absorb the carbon dioxide we add to the air through burning fossil fuels.\u003c/p>\n\u003cp>Scientists say it can be bad news for ocean animals with shells like oysters, mussels and others that are key to the marine food web. How bad? Some scientists are hoping that ocean conditions off the California coast will help them find out.\u003c/p>\n\u003cp>\u003cstrong>Oyster Farms Face Impacts\u003c/strong>\u003c/p>\n\u003cp>You don’t have to go far to see the impacts that acidification is already having. At \u003ca href=\"http://hogislandoysters.com/\">Hog Island Oyster Company\u003c/a>, just outside Point Reyes, co-owner Terry Sawyer is seeing the effects in his supply chain.\u003c/p>\n\u003cp>The oysters grow up in big, mesh bags that sit out in Tomales Bay, but Sawyer gets the oysters when they’re small, “the size of your little fingernail,” he says. He orders them from hatcheries in Oregon and Washington.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago, Sawyer started getting calls from those suppliers. They couldn’t fill his orders.\u003cbr>\n“They would have tens of thousands of gallons of tanks that were absolutely full of larvae. They would have the entire system die or crash,” says Sawyer.\u003c/p>\n\u003cfigure id=\"attachment_44938\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/oysters.jpg\">\u003cimg class=\"size-full wp-image-44938\" title=\"Oysters\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/oysters.jpg\" alt=\"\" width=\"300\" height=\"198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of oysters being sorted at Hog Island Oyster Farm.\u003c/figcaption>\u003c/figure>\n\u003cp>The hatcheries were \u003ca href=\"http://green.blogs.nytimes.com/2012/04/12/study-links-raised-carbon-dioxide-levels-to-oyster-die-offs/\">filling their tanks with seawater\u003c/a> that was becoming more acidic. Scientists say the oceans are 30 percent more acidic since the start of the Industrial Revolution.\u003c/p>\n\u003cp>The more acidic the water, the harder it is for animals like oysters to build their shells. Their shells are weaker and they grow more slowly.\u003c/p>\n\u003cp>Sawyer is raising his own oyster larvae now so he’ll have a more predictable supply. But he says there’s no question that climate change is affecting his bottom line.\u003c/p>\n\u003cp>“We don’t know if we’re going to be able to survive the very real trending that is going on out there,\" he says. It’s a trend that could affect the entire food web.\u003c/p>\n\u003cp>\u003cstrong>Acidification on the California Coast\u003c/strong>\u003c/p>\n\u003cp>“You can see here, this is a mussel bed that’s made up of lots of California mussels,” says Eric Sanford, an ecologist with UC Davis’s Bodega Marine Lab.\u003c/p>\n\u003cp>The rocky point we’re standing on is covered in tightly packed, purplish mussels – what he calls the “foundation species” of the California coast. “One that really defines the whole ecosystem, sort of the way corals define a coral reef,” he says.\u003c/p>\n\u003cp>Mussels are a key part of the food web and so are a lot of animals with shells, says oceanographer Tessa Hill. “Probably most people like the fact that we have things like whales and salmon off along our coast. Those organisms are likely to be impacted because their food source will be impacted,” Hill says.\u003c/p>\n\u003cp>The big question is: will animals with shells be able to adapt to a more acidic future – where, in a hundred years, the oceans could be more than twice as acidic?\u003c/p>\n\u003cfigure id=\"attachment_44940\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sanford.jpg\">\u003cimg class=\"size-full wp-image-44940\" title=\"SONY DSC\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sanford.jpg\" alt=\"\" width=\"300\" height=\"226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Sanford at a mussel bed near Bodega Marine Lab.\u003c/figcaption>\u003c/figure>\n\u003cp>These California mussels could help answer that.\u003c/p>\n\u003cp>“They’re facing the most acidic water that you’d see in the open ocean today,” says Hill.\u003c/p>\n\u003cp>As Hill explains, acidic water from the deep ocean rises to the surface on the West Coast in the spring and summer, when the wind is blowing. This upwelling makes the waters off California some of the most acidic in the world.\u003c/p>\n\u003cp>As part of \u003ca href=\"http://omegas.science.oregonstate.edu/?q=node/3\">OMEGAS\u003c/a>, a new project linking universities up and down the West Coast, researchers are asking: if organisms here have been blasted with more acidic water for generations, have they adapted to handle it?\u003c/p>\n\u003cp>Inside their lab, Hill and Sanford show me jars full of young mussels, almost too small to see. Each jar is from a different part of the West Coast from Oregon to Santa Barbara. They’re being grown in water that reflects conditions in 2100, says Eric Sanford.\u003c/p>\n\u003cp>“The issue we’re looking at is whether there might be genetic differences among different populations along the coast in their ability to cope with ocean acidification,” he says.\u003cbr>\n\u003cstrong>\u003cbr>\nFinding Genetic Tools\u003c/strong>\u003c/p>\n\u003cp>“We found they have lucky genes,” says Steve Palumbi, biology professor at Stanford University who is also working on the OMEGAS project. He studied populations of another shelled animal on the West Coast - sea urchins.\u003c/p>\n\u003cp>You can think of genes like a set of tools, he says. “If you happen to have bad plumbing, you will have more plumbing tools in your house.”\u003c/p>\n\u003cp>There have been lots of plumbing problems on the West Coast, so to speak, in the form of acidic water. “And so all these populations, urchins anyway, have had to get the toolset to deal with it,” says Palumbi.\u003c/p>\n\u003cp>In a paper still in review, Palumbi says they found a segment of the urchin population that had around 100 genes that make them better adapted to more acidic water. That makes them more likely to survive and reproduce. (\u003ca href=\"http://www.youtube.com/watch?v=wDcDqULXDOE&feature=share&list=UUbf-eynjiFxUKGLFMt8KNoQ\">Check out this microdoc video\u003c/a> for more on their research).\u003c/p>\n\u003cp>“This is good news,” he says, “because these organisms have the capacity to deal with more acidification. But it’s not good news forever because all it does is give us a little breathing room. The trouble is right now, the rate at which the ocean is acidifying is way faster than it ever has before.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Organisms will evolve, he says, but probably not fast enough to keep up. In the meantime, Palumbi and other scientists are mapping where the genetically resilient mussels and urchins are on the West Coast, so policymakers can look at protecting them.\u003c/p>\n\n","blocks":[],"excerpt":"Scientists say the waters off the West Coast could be hit hard by ocean acidification, but thanks to the natural conditions, it's a good place to study how ocean species might adapt.","status":"publish","parent":0,"modified":1450496579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":999},"headData":{"title":"West Coast a Test Bed for Ocean Acidification | KQED","description":"Scientists say the waters off the West Coast could be hit hard by ocean acidification, but thanks to the natural conditions, it's a good place to study how ocean species might adapt.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"West Coast a Test Bed for Ocean Acidification","datePublished":"2012-09-25T18:18:09.000Z","dateModified":"2015-12-19T03:42:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45011 http://science.kqed.org/quest/?post_type=audio_reports&p=45011","disqusUrl":"https://ww2.kqed.org/quest/2012/09/25/west-coast-a-test-bed-for-ocean-acidification/","disqusTitle":"West Coast a Test Bed for Ocean Acidification","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","audioUrl":"http://www.kqed.org/.stream/anon/radio/tcr/2012/09/2012-09-25b-tcr.mp3","WpOldSlug":"west-coast-a-test-bed-for-ocean-acidification-2","path":"/quest/45011/west-coast-a-test-bed-for-ocean-acidification","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, scientists from around the world are \u003ca href=\"http://www.highco2-iii.org/main.cfm?cid=2259\">meeting\u003c/a> in Monterey to discuss what they call the “other” climate change problem: the \u003ca href=\"http://www.pmel.noaa.gov/co2/story/What+is+Ocean+Acidification%3F\">oceans are becoming more acidic\u003c/a>. It happens as oceans absorb the carbon dioxide we add to the air through burning fossil fuels.\u003c/p>\n\u003cp>Scientists say it can be bad news for ocean animals with shells like oysters, mussels and others that are key to the marine food web. How bad? Some scientists are hoping that ocean conditions off the California coast will help them find out.\u003c/p>\n\u003cp>\u003cstrong>Oyster Farms Face Impacts\u003c/strong>\u003c/p>\n\u003cp>You don’t have to go far to see the impacts that acidification is already having. At \u003ca href=\"http://hogislandoysters.com/\">Hog Island Oyster Company\u003c/a>, just outside Point Reyes, co-owner Terry Sawyer is seeing the effects in his supply chain.\u003c/p>\n\u003cp>The oysters grow up in big, mesh bags that sit out in Tomales Bay, but Sawyer gets the oysters when they’re small, “the size of your little fingernail,” he says. He orders them from hatcheries in Oregon and Washington.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years ago, Sawyer started getting calls from those suppliers. They couldn’t fill his orders.\u003cbr>\n“They would have tens of thousands of gallons of tanks that were absolutely full of larvae. They would have the entire system die or crash,” says Sawyer.\u003c/p>\n\u003cfigure id=\"attachment_44938\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/oysters.jpg\">\u003cimg class=\"size-full wp-image-44938\" title=\"Oysters\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/oysters.jpg\" alt=\"\" width=\"300\" height=\"198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of oysters being sorted at Hog Island Oyster Farm.\u003c/figcaption>\u003c/figure>\n\u003cp>The hatcheries were \u003ca href=\"http://green.blogs.nytimes.com/2012/04/12/study-links-raised-carbon-dioxide-levels-to-oyster-die-offs/\">filling their tanks with seawater\u003c/a> that was becoming more acidic. Scientists say the oceans are 30 percent more acidic since the start of the Industrial Revolution.\u003c/p>\n\u003cp>The more acidic the water, the harder it is for animals like oysters to build their shells. Their shells are weaker and they grow more slowly.\u003c/p>\n\u003cp>Sawyer is raising his own oyster larvae now so he’ll have a more predictable supply. But he says there’s no question that climate change is affecting his bottom line.\u003c/p>\n\u003cp>“We don’t know if we’re going to be able to survive the very real trending that is going on out there,\" he says. It’s a trend that could affect the entire food web.\u003c/p>\n\u003cp>\u003cstrong>Acidification on the California Coast\u003c/strong>\u003c/p>\n\u003cp>“You can see here, this is a mussel bed that’s made up of lots of California mussels,” says Eric Sanford, an ecologist with UC Davis’s Bodega Marine Lab.\u003c/p>\n\u003cp>The rocky point we’re standing on is covered in tightly packed, purplish mussels – what he calls the “foundation species” of the California coast. “One that really defines the whole ecosystem, sort of the way corals define a coral reef,” he says.\u003c/p>\n\u003cp>Mussels are a key part of the food web and so are a lot of animals with shells, says oceanographer Tessa Hill. “Probably most people like the fact that we have things like whales and salmon off along our coast. Those organisms are likely to be impacted because their food source will be impacted,” Hill says.\u003c/p>\n\u003cp>The big question is: will animals with shells be able to adapt to a more acidic future – where, in a hundred years, the oceans could be more than twice as acidic?\u003c/p>\n\u003cfigure id=\"attachment_44940\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sanford.jpg\">\u003cimg class=\"size-full wp-image-44940\" title=\"SONY DSC\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sanford.jpg\" alt=\"\" width=\"300\" height=\"226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Sanford at a mussel bed near Bodega Marine Lab.\u003c/figcaption>\u003c/figure>\n\u003cp>These California mussels could help answer that.\u003c/p>\n\u003cp>“They’re facing the most acidic water that you’d see in the open ocean today,” says Hill.\u003c/p>\n\u003cp>As Hill explains, acidic water from the deep ocean rises to the surface on the West Coast in the spring and summer, when the wind is blowing. This upwelling makes the waters off California some of the most acidic in the world.\u003c/p>\n\u003cp>As part of \u003ca href=\"http://omegas.science.oregonstate.edu/?q=node/3\">OMEGAS\u003c/a>, a new project linking universities up and down the West Coast, researchers are asking: if organisms here have been blasted with more acidic water for generations, have they adapted to handle it?\u003c/p>\n\u003cp>Inside their lab, Hill and Sanford show me jars full of young mussels, almost too small to see. Each jar is from a different part of the West Coast from Oregon to Santa Barbara. They’re being grown in water that reflects conditions in 2100, says Eric Sanford.\u003c/p>\n\u003cp>“The issue we’re looking at is whether there might be genetic differences among different populations along the coast in their ability to cope with ocean acidification,” he says.\u003cbr>\n\u003cstrong>\u003cbr>\nFinding Genetic Tools\u003c/strong>\u003c/p>\n\u003cp>“We found they have lucky genes,” says Steve Palumbi, biology professor at Stanford University who is also working on the OMEGAS project. He studied populations of another shelled animal on the West Coast - sea urchins.\u003c/p>\n\u003cp>You can think of genes like a set of tools, he says. “If you happen to have bad plumbing, you will have more plumbing tools in your house.”\u003c/p>\n\u003cp>There have been lots of plumbing problems on the West Coast, so to speak, in the form of acidic water. “And so all these populations, urchins anyway, have had to get the toolset to deal with it,” says Palumbi.\u003c/p>\n\u003cp>In a paper still in review, Palumbi says they found a segment of the urchin population that had around 100 genes that make them better adapted to more acidic water. That makes them more likely to survive and reproduce. (\u003ca href=\"http://www.youtube.com/watch?v=wDcDqULXDOE&feature=share&list=UUbf-eynjiFxUKGLFMt8KNoQ\">Check out this microdoc video\u003c/a> for more on their research).\u003c/p>\n\u003cp>“This is good news,” he says, “because these organisms have the capacity to deal with more acidification. But it’s not good news forever because all it does is give us a little breathing room. The trouble is right now, the rate at which the ocean is acidifying is way faster than it ever has before.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Organisms will evolve, he says, but probably not fast enough to keep up. In the meantime, Palumbi and other scientists are mapping where the genetically resilient mussels and urchins are on the West Coast, so policymakers can look at protecting them.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/45011/west-coast-a-test-bed-for-ocean-acidification","authors":["239"],"categories":["quest_4","quest_5","quest_6","quest_9","quest_3229","quest_17"],"tags":["quest_13178","quest_326","quest_11488","quest_485","quest_621","quest_1485","quest_11487","quest_13203","quest_2034","quest_2035","quest_11489","quest_3925","quest_13","quest_13364"],"featImg":"quest_44933","label":"source_quest_45011"},"quest_37167":{"type":"posts","id":"quest_37167","meta":{"index":"posts_1591205157","site":"quest","id":"37167","score":null,"sort":[1336500611000]},"guestAuthors":[],"slug":"exploring-corals-of-the-deep","title":"Exploring Corals of the Deep","publishDate":1336500611,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>It's hard to fathom that off our central California coast, just 80 miles southwest of Monterey, is a massive underwater mountain which blooms with deep sea coral life, including some corals which were new to science before they were discovered by researchers at the \u003ca href=\"http://montereybay.noaa.gov/\">Monterey Bay National Marine Sanctuary\u003c/a> and \u003ca href=\"http://www.mbari.org/\">Monterey Bay Aquarium Research Institute\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_37177\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2002_CMonticola_newspecies_2486_DSCN3687.jpg\">\u003cimg class=\"size-thumbnail wp-image-37177\" title=\"NOAA_MBARI_2002_CMonticola_newspecies_2486_DSCN3687\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2002_CMonticola_newspecies_2486_DSCN3687-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new species of coral, Chrysogorgia monticola, discovered more than a mile and a half deep at the Davidson Seamount. Courtesy NOAA / MBARI 2002.\u003c/figcaption>\u003c/figure>\n\u003cp>This underwater mountain is the \u003ca href=\"http://montereybay.noaa.gov/research/dsmz/welcome.html\">Davidson Seamount\u003c/a>, an impressive geological structure which like the roughly 30,000 seamounts throughout the world, was generated by underwater volcanic activity. In 1933, it became the first geographic feature called a \"seamount\" and it is named after George Davidson, an astronomer and geographer.\u003c/p>\n\u003cp>So what makes the Davidson Seamount so special?\u003c/p>\n\u003cp>As Andrew DeVogelaere, Research Coordinator for the Monterey Bay National Marine Sanctuary told me during our filming for this QUEST story, \"It’s special because of its shape. Most sea mounts are circular...This one is oblong, because as it developed over millions of years, it was on a spreading center.Think of Hawaii underneath the water...that juts up from the sea floor mud thousands of feet.\"\u003c/p>\n\u003cfigure id=\"attachment_37178\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_DeVogelaere_SS_1-24-12_DSC_0011.jpg\">\u003cimg class=\"size-thumbnail wp-image-37178\" title=\"603_Corals_resized_DeVogelaere_SS_1-24-12_DSC_0011\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_DeVogelaere_SS_1-24-12_DSC_0011-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monterey Bay National Marine Sanctuary Research Coordinator Andrew DeVogelaere during a break from the filming of his interview. Photo by Sheraz Sadiq / QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>The other reason why this seamount is so special is its reputation as an oasis of deep sea coral life. Approximately 30 species of deep sea corals have been found at the Davidson Seamount. While it may seem odd that any animal could survive let alone thrive in this dark, frigid environment, the deep sea corals opportunistically position themselves on the steep sides of the Davidson Seamount to catch nutrients and plankton rushing up from deep sea currents.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But venturing to this seamount is no easy feat; in fact, the top of the Davidson Seamount is still 4,000 feet below the surface of the water! Undeterred and with the high-tech submersible tools at their disposal, DeVogelaere and fellow marine biologist Jim Barry of MBARI launched a research trip in 2006 to the 26 mile-long Davidson Seamount to explore the rich biodiversity teeming in its dark, watery depths.\u003c/p>\n\u003cp>The trip was a follow-up to a 2002 research expedition funded by NOAA, also under the direction of Andrew DeVogelaere at the Monterey Bay National Marine Sanctuary. The impetus of that trip was to catalogue, through the use of a Remotely Operated Vehicle mounted with sophisticated cameras, the abundance and diversity of deep sea corals and other striking animals such as anemones and fish observed along the sides and valleys of this volcanic, rocky formation.\u003c/p>\n\u003cfigure id=\"attachment_37179\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2006_1313_bubblegum_DSCN71851.jpg\">\u003cimg class=\"size-thumbnail wp-image-37179\" title=\"NOAA_MBARI_2006_1313_bubblegum_DSCN7185\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2006_1313_bubblegum_DSCN71851-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bubble gum coral spotted more than 4,300 feet deep at the Davidson Seamount. Courtesy NOAA / MBARI 2006.\u003c/figcaption>\u003c/figure>\n\u003cp>In 2006, the team returned to the seamount and once more recorded hours upon hours of breathtaking HD footage. The scientists were also trying to develop a model that would help them predict where other corals might be in the Monterey Bay National Marine Sanctuary, which the Davidson Seamount was incorporated into in 2009. Some deep sea corals were also transplanted from a less acidic region at the top of the seamount to a more acidic region farther below to assess how these transplanted corals would fare in the face of increasing ocean acidification. Not only did the scientists find evidence of ocean acidification at 12,000 feet, they also found evidence of the toxic pesticide DDT and trash, including a Coca-Cola bottle.\u003c/p>\n\u003cp>On a personal level, this was an aspect of the story which indelibly affected me - how is it that creatures like corals, which can live thousands of years, survive in an inhospitable environment thousands of feet beneath the surface of the ocean?\u003c/p>\n\u003cfigure id=\"attachment_37180\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2002_blackcoral_2467_DSCN3430.jpg\">\u003cimg class=\"size-thumbnail wp-image-37180\" title=\"NOAA_MBARI_2002_blackcoral_2467_DSCN3430\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2002_blackcoral_2467_DSCN3430-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A black coral clinging to the side of the Davidson seamount. A species of black coral was discovered off the coast of Hawaii and dated to 4,600 years old! Courtesy NOAA / MBARI 2002.\u003c/figcaption>\u003c/figure>\n\u003cp>Sadly, these seemingly fragile but resilient, ancient organisms are experiencing stresses, such as ocean acidification, to their ancient marine habitats which may far outstrip their ability to adapt.\u003c/p>\n\u003cp>Jim Barry is studying the effects of ocean acidification on deep sea organisms like urchins and, as he told me, he plans to bring into his lab precious corals (so named for their value as jewelry) to see how they contend with increasing levels of acidity. \"The California coast could be considered the front line for ocean acidification damage, within 50 years, and certainly by the end of the century...As ocean acidification due to our C02 emissions intensifies along this coast, those corals are gonna have a hard time,\" Barry said.\u003c/p>\n\u003cfigure id=\"attachment_37181\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_Barry_SS_1-24-12_DSC_0004.jpg\">\u003cimg class=\"size-thumbnail wp-image-37181\" title=\"603_Corals_resized_Barry_SS_1-24-12_DSC_0004\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_Barry_SS_1-24-12_DSC_0004-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MBARI Staff Scientist in his lab at Moss Landing, looking at a tank containing urchins. Photo by Sheraz Sadiq / QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>Stephen Palumbi, Director of the \u003ca href=\"http://www-marine.stanford.edu/\">Hopkins Marine Station\u003c/a>, is another amazing, eloquent marine biologist whom I interviewed for this story. He specializes in tropical corals which are also vulnerable to the effects of ocean acidification. His research in American Samoa focuses on \"super corals\" - species of corals which thrive in waters that would be too warm for most other corals.\u003c/p>\n\u003cp>Palumbi similarly struck a somber note in regards to ocean acidification, trawling and other pressures facing corals, be they in the cold, deep ocean or in the warm, shallow waters of the tropics.\u003c/p>\n\u003cfigure id=\"attachment_37182\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_Palumbi_SS_1-31-12DSC_0005.jpg\">\u003cimg class=\"size-thumbnail wp-image-37182\" title=\"603_Corals_resized_Palumbi_SS_1-31-12DSC_0005\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_Palumbi_SS_1-31-12DSC_0005-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephen Palumbi, Director of the Hopkins Marine Station in his lab at Pacific Grove. Photo by Sheraz Sadiq / QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>\"The biggest worry is that we humans are such game-changers. We change the rules wherever we go,\" he said. \"That record of coral success, which has been a quarter of a billion years that corals have been successful on our planet, ...is about to come to an end because of the way we are so incredibly changing the oceans.\"\u003c/p>\n\u003cp>Indeed, it's a race against time. DeVogelaere told me that we know less about the deep ocean than the surface of the moon. With tens of thousands of seamounts around the world, perhaps now is the time to descend high-tech ROVs thousands of feet into the cold, watery abyss and illuminate the stunning, ancient corals of the deep, documenting their diversity and habitat range around the world before they disappear.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the course of my production on this story, I was lucky enough to acquire some very compelling footage of bottom trawling activity. In particular, \u003ca href=\"http://www.greenpeace.org/international/en/campaigns/oceans/\">Greenpeace International \u003c/a> allowed me to use the powerful clip of a large bubblegum coral being thrown overboard, part of the senseless bycatch scooped up in the shipping vessel's trawl net. The size of the coral, which took two men two throw overboard, indicates that it must have been growing for at least hundreds of years in the deep sea. Greenpeace also had video shot in the deep Bering Sea, where parts of the seafloor bore scars from trawling activity. \u003ca href=\"http://oceana.org/en/about-us/what-we-do\">Oceana\u003c/a>, another NGO diligently trying to protect the world's oceans, shared black and white video footage originally shot by NOAA of a trawl net scraping the seafloor and scooping up any and all marine organisms in its indiscriminate, destructive path.\u003c/p>\n\n","blocks":[],"excerpt":"Off California's coastline, thousands of feet below the deep blue ocean where the sun's rays don't reach, teems a diverse community of deep sea corals. Armed with unmanned submarines equipped with robotic arms, sensors and HD cameras, scientists are exploring this treasure trove of corals and the rich marine life living among them.","status":"publish","parent":0,"modified":1457565807,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1208},"headData":{"title":"Exploring Corals of the Deep | KQED","description":"Off California's coastline, thousands of feet below the deep blue ocean where the sun's rays don't reach, teems a diverse community of deep sea corals. Armed with unmanned submarines equipped with robotic arms, sensors and HD cameras, scientists are exploring this treasure trove of corals and the rich marine life living among them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Exploring Corals of the Deep","datePublished":"2012-05-08T18:10:11.000Z","dateModified":"2016-03-09T23:23:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37167 http://science.kqed.org/quest/?post_type=videos&p=37167","disqusUrl":"https://ww2.kqed.org/quest/2012/05/08/exploring-corals-of-the-deep/","disqusTitle":"Exploring Corals of the Deep","videoEmbed":"https://www.youtube.com/watch?v=1-mtHBHyTg4","path":"/quest/37167/exploring-corals-of-the-deep","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's hard to fathom that off our central California coast, just 80 miles southwest of Monterey, is a massive underwater mountain which blooms with deep sea coral life, including some corals which were new to science before they were discovered by researchers at the \u003ca href=\"http://montereybay.noaa.gov/\">Monterey Bay National Marine Sanctuary\u003c/a> and \u003ca href=\"http://www.mbari.org/\">Monterey Bay Aquarium Research Institute\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_37177\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2002_CMonticola_newspecies_2486_DSCN3687.jpg\">\u003cimg class=\"size-thumbnail wp-image-37177\" title=\"NOAA_MBARI_2002_CMonticola_newspecies_2486_DSCN3687\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2002_CMonticola_newspecies_2486_DSCN3687-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new species of coral, Chrysogorgia monticola, discovered more than a mile and a half deep at the Davidson Seamount. Courtesy NOAA / MBARI 2002.\u003c/figcaption>\u003c/figure>\n\u003cp>This underwater mountain is the \u003ca href=\"http://montereybay.noaa.gov/research/dsmz/welcome.html\">Davidson Seamount\u003c/a>, an impressive geological structure which like the roughly 30,000 seamounts throughout the world, was generated by underwater volcanic activity. In 1933, it became the first geographic feature called a \"seamount\" and it is named after George Davidson, an astronomer and geographer.\u003c/p>\n\u003cp>So what makes the Davidson Seamount so special?\u003c/p>\n\u003cp>As Andrew DeVogelaere, Research Coordinator for the Monterey Bay National Marine Sanctuary told me during our filming for this QUEST story, \"It’s special because of its shape. Most sea mounts are circular...This one is oblong, because as it developed over millions of years, it was on a spreading center.Think of Hawaii underneath the water...that juts up from the sea floor mud thousands of feet.\"\u003c/p>\n\u003cfigure id=\"attachment_37178\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_DeVogelaere_SS_1-24-12_DSC_0011.jpg\">\u003cimg class=\"size-thumbnail wp-image-37178\" title=\"603_Corals_resized_DeVogelaere_SS_1-24-12_DSC_0011\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_DeVogelaere_SS_1-24-12_DSC_0011-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monterey Bay National Marine Sanctuary Research Coordinator Andrew DeVogelaere during a break from the filming of his interview. Photo by Sheraz Sadiq / QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>The other reason why this seamount is so special is its reputation as an oasis of deep sea coral life. Approximately 30 species of deep sea corals have been found at the Davidson Seamount. While it may seem odd that any animal could survive let alone thrive in this dark, frigid environment, the deep sea corals opportunistically position themselves on the steep sides of the Davidson Seamount to catch nutrients and plankton rushing up from deep sea currents.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But venturing to this seamount is no easy feat; in fact, the top of the Davidson Seamount is still 4,000 feet below the surface of the water! Undeterred and with the high-tech submersible tools at their disposal, DeVogelaere and fellow marine biologist Jim Barry of MBARI launched a research trip in 2006 to the 26 mile-long Davidson Seamount to explore the rich biodiversity teeming in its dark, watery depths.\u003c/p>\n\u003cp>The trip was a follow-up to a 2002 research expedition funded by NOAA, also under the direction of Andrew DeVogelaere at the Monterey Bay National Marine Sanctuary. The impetus of that trip was to catalogue, through the use of a Remotely Operated Vehicle mounted with sophisticated cameras, the abundance and diversity of deep sea corals and other striking animals such as anemones and fish observed along the sides and valleys of this volcanic, rocky formation.\u003c/p>\n\u003cfigure id=\"attachment_37179\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2006_1313_bubblegum_DSCN71851.jpg\">\u003cimg class=\"size-thumbnail wp-image-37179\" title=\"NOAA_MBARI_2006_1313_bubblegum_DSCN7185\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2006_1313_bubblegum_DSCN71851-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bubble gum coral spotted more than 4,300 feet deep at the Davidson Seamount. Courtesy NOAA / MBARI 2006.\u003c/figcaption>\u003c/figure>\n\u003cp>In 2006, the team returned to the seamount and once more recorded hours upon hours of breathtaking HD footage. The scientists were also trying to develop a model that would help them predict where other corals might be in the Monterey Bay National Marine Sanctuary, which the Davidson Seamount was incorporated into in 2009. Some deep sea corals were also transplanted from a less acidic region at the top of the seamount to a more acidic region farther below to assess how these transplanted corals would fare in the face of increasing ocean acidification. Not only did the scientists find evidence of ocean acidification at 12,000 feet, they also found evidence of the toxic pesticide DDT and trash, including a Coca-Cola bottle.\u003c/p>\n\u003cp>On a personal level, this was an aspect of the story which indelibly affected me - how is it that creatures like corals, which can live thousands of years, survive in an inhospitable environment thousands of feet beneath the surface of the ocean?\u003c/p>\n\u003cfigure id=\"attachment_37180\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2002_blackcoral_2467_DSCN3430.jpg\">\u003cimg class=\"size-thumbnail wp-image-37180\" title=\"NOAA_MBARI_2002_blackcoral_2467_DSCN3430\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/NOAA_MBARI_2002_blackcoral_2467_DSCN3430-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A black coral clinging to the side of the Davidson seamount. A species of black coral was discovered off the coast of Hawaii and dated to 4,600 years old! Courtesy NOAA / MBARI 2002.\u003c/figcaption>\u003c/figure>\n\u003cp>Sadly, these seemingly fragile but resilient, ancient organisms are experiencing stresses, such as ocean acidification, to their ancient marine habitats which may far outstrip their ability to adapt.\u003c/p>\n\u003cp>Jim Barry is studying the effects of ocean acidification on deep sea organisms like urchins and, as he told me, he plans to bring into his lab precious corals (so named for their value as jewelry) to see how they contend with increasing levels of acidity. \"The California coast could be considered the front line for ocean acidification damage, within 50 years, and certainly by the end of the century...As ocean acidification due to our C02 emissions intensifies along this coast, those corals are gonna have a hard time,\" Barry said.\u003c/p>\n\u003cfigure id=\"attachment_37181\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_Barry_SS_1-24-12_DSC_0004.jpg\">\u003cimg class=\"size-thumbnail wp-image-37181\" title=\"603_Corals_resized_Barry_SS_1-24-12_DSC_0004\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_Barry_SS_1-24-12_DSC_0004-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MBARI Staff Scientist in his lab at Moss Landing, looking at a tank containing urchins. Photo by Sheraz Sadiq / QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>Stephen Palumbi, Director of the \u003ca href=\"http://www-marine.stanford.edu/\">Hopkins Marine Station\u003c/a>, is another amazing, eloquent marine biologist whom I interviewed for this story. He specializes in tropical corals which are also vulnerable to the effects of ocean acidification. His research in American Samoa focuses on \"super corals\" - species of corals which thrive in waters that would be too warm for most other corals.\u003c/p>\n\u003cp>Palumbi similarly struck a somber note in regards to ocean acidification, trawling and other pressures facing corals, be they in the cold, deep ocean or in the warm, shallow waters of the tropics.\u003c/p>\n\u003cfigure id=\"attachment_37182\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_Palumbi_SS_1-31-12DSC_0005.jpg\">\u003cimg class=\"size-thumbnail wp-image-37182\" title=\"603_Corals_resized_Palumbi_SS_1-31-12DSC_0005\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/603_Corals_resized_Palumbi_SS_1-31-12DSC_0005-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephen Palumbi, Director of the Hopkins Marine Station in his lab at Pacific Grove. Photo by Sheraz Sadiq / QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>\"The biggest worry is that we humans are such game-changers. We change the rules wherever we go,\" he said. \"That record of coral success, which has been a quarter of a billion years that corals have been successful on our planet, ...is about to come to an end because of the way we are so incredibly changing the oceans.\"\u003c/p>\n\u003cp>Indeed, it's a race against time. DeVogelaere told me that we know less about the deep ocean than the surface of the moon. With tens of thousands of seamounts around the world, perhaps now is the time to descend high-tech ROVs thousands of feet into the cold, watery abyss and illuminate the stunning, ancient corals of the deep, documenting their diversity and habitat range around the world before they disappear.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the course of my production on this story, I was lucky enough to acquire some very compelling footage of bottom trawling activity. In particular, \u003ca href=\"http://www.greenpeace.org/international/en/campaigns/oceans/\">Greenpeace International \u003c/a> allowed me to use the powerful clip of a large bubblegum coral being thrown overboard, part of the senseless bycatch scooped up in the shipping vessel's trawl net. The size of the coral, which took two men two throw overboard, indicates that it must have been growing for at least hundreds of years in the deep sea. Greenpeace also had video shot in the deep Bering Sea, where parts of the seafloor bore scars from trawling activity. \u003ca href=\"http://oceana.org/en/about-us/what-we-do\">Oceana\u003c/a>, another NGO diligently trying to protect the world's oceans, shared black and white video footage originally shot by NOAA of a trawl net scraping the seafloor and scooping up any and all marine organisms in its indiscriminate, destructive path.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/37167/exploring-corals-of-the-deep","authors":["6176"],"categories":["quest_4","quest_9","quest_3422","quest_3233"],"tags":["quest_13178","quest_326","quest_11072","quest_11071","quest_3316","quest_13","quest_2893","quest_3071"],"featImg":"quest_37169","label":"quest"},"quest_28060":{"type":"posts","id":"quest_28060","meta":{"index":"posts_1591205157","site":"quest","id":"28060","score":null,"sort":[1322870409000]},"guestAuthors":[],"slug":"porpoises-return-to-san-francisco-bay","title":"Porpoises Return to San Francisco Bay","publishDate":1322870409,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>\u003ca href=\"http://www.acsonline.org/factpack/HarborPorpoise.htm\">Harbor porpoises\u003c/a> haven't been seen in San Francisco Bay for more than 60 years. But now, they're coming back through the Golden Gate in growing numbers and researchers are trying to understand why they’re returning.\u003c/p>\n\u003cp>The best place to look for them is 220 feet above the water on the pedestrian walkway across the Golden Gate Bridge. That's where Bill Keener of \u003ca href=\"http://www.ggcetacean.org/Home_Page.html\">Golden Gate Cetacean Research\u003c/a> photographs them, holding a massive telephoto lens over the side of the railing.\u003c/p>\n\u003cp>\"There's a porpoise right there, coming very, very close,\" he says pointing. A dark shape appears in the water. It's a harbor porpoise, coming up for air. \"And here's a mother and calf coming straight at us.\"\u003c/p>\n\u003cp>The porpoises have dark gray backs and pale bellies. They're about five feet long, smaller than most of their dolphin relatives.\u003c/p>\n\u003cp>\"Look at that! That one's on its side,\" Keener says. \"The porpoise turned on its side. It's spinning and it's feeding.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Porpoises spin as they go after schools of herring and anchovies, which means these porpoises are feeding in the middle of a heavily-trafficked shipping lane. \"The porpoises have found a way to not only avoid the ships, but it's also the noise they make,\" says Keener.\u003c/p>\n\u003cp>\u003cstrong>Studying a Shy Marine Mammal\u003c/strong>\u003c/p>\n\u003cp>Seeing this behavior is huge for Keener. Harbor porpoises are notoriously shy in the open ocean, so they're tough for researchers to study. Here in the bay, Keener and his colleagues have identified 250 individual porpoises with their photos by looking for \u003ca href=\"http://www.ggcetacean.org/Harbor_Porpoise.html\">unique scars and color patterns\u003c/a> on the animals.\u003c/p>\n\u003cfigure id=\"attachment_28094\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise-mating-bahvior.jpg\">\u003cimg class=\"size-full wp-image-28094\" title=\"Porpoise-mating-bahvior\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise-mating-bahvior.jpg\" alt=\"\" width=\"283\" height=\"215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porpoise mating display as seen from the bridge. (Photo: William Keener/Golden Gate Cetacean Research)\u003c/figcaption>\u003c/figure>\n\u003cp>When these researchers first started their work on the bridge, they caused a bit of a stir. \"You noticed there was a Golden Gate Bridge patrol officer here just a few minutes ago,\" says Keener. \"Well, we're staring down at the water for hours. They'd start getting worried about us. But they know us now. They know what we're doing.\"\u003c/p>\n\u003cp>Of course, the big question is why harbor porpoises disappeared in the first place. Keener says the bay has historically been porpoise habitat. Their bones have been found from hundreds of years ago.\u003c/p>\n\u003cp>\"And then there were reports in the 1930s. And then we don't really have reports from around World War II. And there were a lot of things going on during World War II that could have caused that.\"\u003c/p>\n\u003cp>San Francisco Bay became a wartime port and a major ship-building center. The Navy strung a \u003ca href=\"http://www.militarymuseum.org/Tiburon.html\">seven-mile-long net underwater\u003c/a> across the opening of the bay to keep out Japanese submarines. Hundreds of \u003ca href=\"http://www.nps.gov/goga/historyculture/mines-and-submarines.htm\">mines were planted\u003c/a> in the waters outside the Golden Gate.\u003c/p>\n\u003cp>Keener says all that activity certainly would have disturbed the porpoises. But there's a bigger change that may have driven them away.\u003c/p>\n\u003cp>\u003cstrong>The Changing Bay\u003c/strong>\u003c/p>\n\u003caside class=\"alignright\">\u003cstrong>Seeing Porpoises\u003c/strong>\n\u003cp>The best time to spot harbor porpoises from the Golden Gate Bridge walkway is an hour or two prior to a high tide. Check out a \u003ca href=\"http://cencoos.org/sections/conditions/tides.shtml\">tide table\u003c/a> to time your visit and \u003ca href=\"http://www.ggcetacean.org/Contact_Us.html\">report your sightings\u003c/a> online.\u003c/p>\u003c/aside>\n\u003cp>To see it, we head toward the Golden Gate Bridge on a twenty-two foot boat with Jonathan Stern, a whale researcher at San Francisco State University. Stern was the first person to spot the porpoises in the bay three years ago.\u003c/p>\n\u003cp>\"I just couldn't figure out what they were doing here. It's like when you see somebody you're used to seeing at work and you see them somewhere, in Hawaii or something. What are you doing here? You're out of place,\" says Stern.\u003c/p>\n\u003cp>The bay we're gliding over today is a far cry from the bay in the 1950s and 60s. As the Bay Area boomed, so did water pollution. Keener says raw sewage used to flow right into the bay. \"I remember coming across the Bay Bridge when I was very young and it would just smell. It would stink.\"\u003c/p>\n\u003cp>After the Clean Water Act was passed in 1972, the bay's water quality began to improve. But Stern says it took time for the food web to come back. \"It takes the biology a while to track the chemistry. So it's not surprising that it's taken years for this ecosystem to generate like this.\"\u003c/p>\n\u003cp>Stern says it's also possible that the porpoises had to rediscover the bay. \"Because over 60 years, we're talking about a number of generations of porpoises. So it's quite likely that San Francisco Bay as a location, as a habitat was out of the institutional memory of the harbor porpoises off the coast here.\"\u003c/p>\n\u003cfigure id=\"attachment_28091\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise2-web1.jpg\">\u003cimg class=\"size-full wp-image-28091\" title=\"Porpoise2-web\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise2-web1.jpg\" alt=\"\" width=\"320\" height=\"213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Keener and Jonathan Stern search for porpoises in the bay.\u003c/figcaption>\u003c/figure>\n\u003cp>As we slow down under the bridge's span, Keener keeps an eye out. \"There are porpoises between us and the south tower at 200 yards,\" he says.\u003c/p>\n\u003cp>Keener and Stern have a special permit that allows them to approach the porpoises. We wait, listening for them to surface.\u003c/p>\n\u003cp>\"I just heard one here. Here's a cow-calf pair close to the boat and we'll hear this puff,\" Keener says.\u003c/p>\n\u003cp>We hear two loud puffs as the porpoises surface just off the bow. \"The old time sailors used to call them puffing pigs. That's the exhalation,\" says Keener.\u003c/p>\n\u003cp>The harbor porpoises seem calm around boats in the bay, which Stern says will let researchers study their life cycle and social structure, as well as how they might react to big events like the upcoming America's Cup race. Overall, he says it's a good sign that the porpoises are here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's one of those very few good news environmental stories. And it's in our backyard. You know, there was the will to get the bay cleaner and we're now starting to see the effects of that. It gives one hope.\"\u003c/p>\n\n","blocks":[],"excerpt":"Harbor porpoises haven’t been seen in San Francisco Bay for more than 60 years. Now, they’re returning in growing numbers and researchers are working to understand why.\r\n\r\n","status":"publish","parent":0,"modified":1450495655,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1005},"headData":{"title":"Porpoises Return to San Francisco Bay | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Porpoises Return to San Francisco Bay","datePublished":"2011-12-03T00:00:09.000Z","dateModified":"2015-12-19T03:27:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"28060 http://science.kqed.org/quest/audio/porpoises-return-to-san-francisco-bay/","disqusUrl":"https://ww2.kqed.org/quest/2011/12/02/porpoises-return-to-san-francisco-bay/","disqusTitle":"Porpoises Return to San Francisco Bay","source":"Biology","sourceUrl":"https://ww2.kqed.org/quest/category/biology/","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2011/12/2011-12-05-quest.mp3","path":"/quest/28060/porpoises-return-to-san-francisco-bay","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.acsonline.org/factpack/HarborPorpoise.htm\">Harbor porpoises\u003c/a> haven't been seen in San Francisco Bay for more than 60 years. But now, they're coming back through the Golden Gate in growing numbers and researchers are trying to understand why they’re returning.\u003c/p>\n\u003cp>The best place to look for them is 220 feet above the water on the pedestrian walkway across the Golden Gate Bridge. That's where Bill Keener of \u003ca href=\"http://www.ggcetacean.org/Home_Page.html\">Golden Gate Cetacean Research\u003c/a> photographs them, holding a massive telephoto lens over the side of the railing.\u003c/p>\n\u003cp>\"There's a porpoise right there, coming very, very close,\" he says pointing. A dark shape appears in the water. It's a harbor porpoise, coming up for air. \"And here's a mother and calf coming straight at us.\"\u003c/p>\n\u003cp>The porpoises have dark gray backs and pale bellies. They're about five feet long, smaller than most of their dolphin relatives.\u003c/p>\n\u003cp>\"Look at that! That one's on its side,\" Keener says. \"The porpoise turned on its side. It's spinning and it's feeding.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Porpoises spin as they go after schools of herring and anchovies, which means these porpoises are feeding in the middle of a heavily-trafficked shipping lane. \"The porpoises have found a way to not only avoid the ships, but it's also the noise they make,\" says Keener.\u003c/p>\n\u003cp>\u003cstrong>Studying a Shy Marine Mammal\u003c/strong>\u003c/p>\n\u003cp>Seeing this behavior is huge for Keener. Harbor porpoises are notoriously shy in the open ocean, so they're tough for researchers to study. Here in the bay, Keener and his colleagues have identified 250 individual porpoises with their photos by looking for \u003ca href=\"http://www.ggcetacean.org/Harbor_Porpoise.html\">unique scars and color patterns\u003c/a> on the animals.\u003c/p>\n\u003cfigure id=\"attachment_28094\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise-mating-bahvior.jpg\">\u003cimg class=\"size-full wp-image-28094\" title=\"Porpoise-mating-bahvior\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise-mating-bahvior.jpg\" alt=\"\" width=\"283\" height=\"215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porpoise mating display as seen from the bridge. (Photo: William Keener/Golden Gate Cetacean Research)\u003c/figcaption>\u003c/figure>\n\u003cp>When these researchers first started their work on the bridge, they caused a bit of a stir. \"You noticed there was a Golden Gate Bridge patrol officer here just a few minutes ago,\" says Keener. \"Well, we're staring down at the water for hours. They'd start getting worried about us. But they know us now. They know what we're doing.\"\u003c/p>\n\u003cp>Of course, the big question is why harbor porpoises disappeared in the first place. Keener says the bay has historically been porpoise habitat. Their bones have been found from hundreds of years ago.\u003c/p>\n\u003cp>\"And then there were reports in the 1930s. And then we don't really have reports from around World War II. And there were a lot of things going on during World War II that could have caused that.\"\u003c/p>\n\u003cp>San Francisco Bay became a wartime port and a major ship-building center. The Navy strung a \u003ca href=\"http://www.militarymuseum.org/Tiburon.html\">seven-mile-long net underwater\u003c/a> across the opening of the bay to keep out Japanese submarines. Hundreds of \u003ca href=\"http://www.nps.gov/goga/historyculture/mines-and-submarines.htm\">mines were planted\u003c/a> in the waters outside the Golden Gate.\u003c/p>\n\u003cp>Keener says all that activity certainly would have disturbed the porpoises. But there's a bigger change that may have driven them away.\u003c/p>\n\u003cp>\u003cstrong>The Changing Bay\u003c/strong>\u003c/p>\n\u003caside class=\"alignright\">\u003cstrong>Seeing Porpoises\u003c/strong>\n\u003cp>The best time to spot harbor porpoises from the Golden Gate Bridge walkway is an hour or two prior to a high tide. Check out a \u003ca href=\"http://cencoos.org/sections/conditions/tides.shtml\">tide table\u003c/a> to time your visit and \u003ca href=\"http://www.ggcetacean.org/Contact_Us.html\">report your sightings\u003c/a> online.\u003c/p>\u003c/aside>\n\u003cp>To see it, we head toward the Golden Gate Bridge on a twenty-two foot boat with Jonathan Stern, a whale researcher at San Francisco State University. Stern was the first person to spot the porpoises in the bay three years ago.\u003c/p>\n\u003cp>\"I just couldn't figure out what they were doing here. It's like when you see somebody you're used to seeing at work and you see them somewhere, in Hawaii or something. What are you doing here? You're out of place,\" says Stern.\u003c/p>\n\u003cp>The bay we're gliding over today is a far cry from the bay in the 1950s and 60s. As the Bay Area boomed, so did water pollution. Keener says raw sewage used to flow right into the bay. \"I remember coming across the Bay Bridge when I was very young and it would just smell. It would stink.\"\u003c/p>\n\u003cp>After the Clean Water Act was passed in 1972, the bay's water quality began to improve. But Stern says it took time for the food web to come back. \"It takes the biology a while to track the chemistry. So it's not surprising that it's taken years for this ecosystem to generate like this.\"\u003c/p>\n\u003cp>Stern says it's also possible that the porpoises had to rediscover the bay. \"Because over 60 years, we're talking about a number of generations of porpoises. So it's quite likely that San Francisco Bay as a location, as a habitat was out of the institutional memory of the harbor porpoises off the coast here.\"\u003c/p>\n\u003cfigure id=\"attachment_28091\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise2-web1.jpg\">\u003cimg class=\"size-full wp-image-28091\" title=\"Porpoise2-web\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/Porpoise2-web1.jpg\" alt=\"\" width=\"320\" height=\"213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Keener and Jonathan Stern search for porpoises in the bay.\u003c/figcaption>\u003c/figure>\n\u003cp>As we slow down under the bridge's span, Keener keeps an eye out. \"There are porpoises between us and the south tower at 200 yards,\" he says.\u003c/p>\n\u003cp>Keener and Stern have a special permit that allows them to approach the porpoises. We wait, listening for them to surface.\u003c/p>\n\u003cp>\"I just heard one here. Here's a cow-calf pair close to the boat and we'll hear this puff,\" Keener says.\u003c/p>\n\u003cp>We hear two loud puffs as the porpoises surface just off the bow. \"The old time sailors used to call them puffing pigs. That's the exhalation,\" says Keener.\u003c/p>\n\u003cp>The harbor porpoises seem calm around boats in the bay, which Stern says will let researchers study their life cycle and social structure, as well as how they might react to big events like the upcoming America's Cup race. Overall, he says it's a good sign that the porpoises are here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's one of those very few good news environmental stories. And it's in our backyard. You know, there was the will to get the bay cleaner and we're now starting to see the effects of that. It gives one hope.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/28060/porpoises-return-to-san-francisco-bay","authors":["239"],"categories":["quest_4","quest_9","quest_17"],"tags":["quest_252","quest_13178","quest_326","quest_1099","quest_10523","quest_10103","quest_1741","quest_13203","quest_2034","quest_2262","quest_13","quest_2487","quest_3155"],"featImg":"quest_28068","label":"source_quest_28060"},"quest_17536":{"type":"posts","id":"quest_17536","meta":{"index":"posts_1591205157","site":"quest","id":"17536","score":null,"sort":[1282703400000]},"guestAuthors":[],"slug":"going-up-sea-level-rise-in-san-francisco-bay","title":"Going UP: Sea Level Rise in San Francisco Bay","publishDate":1282703400,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"term":3359,"site":"quest"},"content":"\u003cp>Scientists say it's no secret San Francisco Bay is rising, along with all of the earth's oceans. The reason -- global warming. This rise in sea level will affect everyone who lives, works, or plays near the bay. QUEST asks how high will the Bay rise and when? And what steps can communities take to plan for it?\u003c/p>\n\u003cp>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2010/08/24/producers-notes-sea-level-rise/\" target=\"_blank\">sea level rise and this video\u003c/a> with the Producer's Notes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Scientists say it's no secret San Francisco Bay is rising, along with all of the earth's oceans. The reason -- global warming. This rise in sea level will affect everyone who lives, works, or plays near the bay. QUEST asks how high will the Bay rise and when? And what steps can communities take to plan for it?","status":"publish","parent":0,"modified":1457640698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":75},"headData":{"title":"Going UP: Sea Level Rise in San Francisco Bay | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Going UP: Sea Level Rise in San Francisco Bay","datePublished":"2010-08-25T02:30:00.000Z","dateModified":"2016-03-10T20:11:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17536 http://science.kqed.org/quest/video/going-up-sea-level-rise-in-san-francisco-bay/","disqusUrl":"https://ww2.kqed.org/quest/2010/08/24/going-up-sea-level-rise-in-san-francisco-bay/","disqusTitle":"Going UP: Sea Level Rise in San Francisco Bay","videoEmbed":"https://www.youtube.com/watch?v=LDv021_zW-E","path":"/quest/17536/going-up-sea-level-rise-in-san-francisco-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Scientists say it's no secret San Francisco Bay is rising, along with all of the earth's oceans. The reason -- global warming. This rise in sea level will affect everyone who lives, works, or plays near the bay. QUEST asks how high will the Bay rise and when? And what steps can communities take to plan for it?\u003c/p>\n\u003cp>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2010/08/24/producers-notes-sea-level-rise/\" target=\"_blank\">sea level rise and this video\u003c/a> with the Producer's Notes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17536/going-up-sea-level-rise-in-san-francisco-bay","authors":["10227","10206"],"categories":["quest_6","quest_9","quest_3422","quest_3233"],"tags":["quest_284","quest_13178","quest_621","quest_3351","quest_2141","quest_2349","quest_13","quest_2486","quest_2893"],"collections":["quest_3359"],"featImg":"quest_74235","label":"quest_3359"},"quest_17527":{"type":"posts","id":"quest_17527","meta":{"index":"posts_1591205157","site":"quest","id":"17527","score":null,"sort":[1274841000000]},"guestAuthors":[],"slug":"amazing-jellies","title":"Amazing Jellies","publishDate":1274841000,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>They are otherworldly creatures that glow in the dark, without brains or bones, some more than 100 feet long. And they live just off California's coast. Join two top marine biologists who have devoted their careers to unlocking the mysteries of jellyfish and alien-like siphonophores.\u003c/p>\n\u003cp>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2010/05/25/producers-notes-amazing-jellies-siphonophores/\" target=\"_blank\">jellyfish and this video\u003c/a> with the Producer's Notes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"They are otherworldly creatures that glow in the dark, without brains or bones, some more than 100 feet long. And they live just off California's coast. Join two top marine biologists who have devoted their careers to unlocking the mysteries of jellyfish and alien-like siphonophores.","status":"publish","parent":0,"modified":1457712250,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":61},"headData":{"title":"Amazing Jellies | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Amazing Jellies","datePublished":"2010-05-26T02:30:00.000Z","dateModified":"2016-03-11T16:04:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17527 http://science.kqed.org/quest/video/amazing-jellies/","disqusUrl":"https://ww2.kqed.org/quest/2010/05/25/amazing-jellies/","disqusTitle":"Amazing Jellies","videoEmbed":"https://www.youtube.com/watch?v=pimIbTqJLZc&w=640&h=360","path":"/quest/17527/amazing-jellies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>They are otherworldly creatures that glow in the dark, without brains or bones, some more than 100 feet long. And they live just off California's coast. Join two top marine biologists who have devoted their careers to unlocking the mysteries of jellyfish and alien-like siphonophores.\u003c/p>\n\u003cp>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2010/05/25/producers-notes-amazing-jellies-siphonophores/\" target=\"_blank\">jellyfish and this video\u003c/a> with the Producer's Notes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17527/amazing-jellies","authors":["6186","10206"],"categories":["quest_4","quest_9","quest_3422","quest_3233"],"tags":["quest_13178","quest_1530","quest_3351","quest_1866","quest_3316","quest_2141","quest_2349","quest_13","quest_2893"],"featImg":"quest_74223","label":"quest"},"quest_17516":{"type":"posts","id":"quest_17516","meta":{"index":"posts_1591205157","site":"quest","id":"17516","score":null,"sort":[1271817060000]},"guestAuthors":[],"slug":"plastic-in-the-pacific","title":"Plastic in the Pacific","publishDate":1271817060,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>Imagine every person on earth had 100 pounds of plastic. That's how much new plastic will be manufactured in 2010. Sadly, much of that will end up in the ocean within a massive area dubbed the Pacific Garbage Patch. Can anything be done to clean it up?\u003c/p>\n\u003cp>\u003cem>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2010/04/20/producers-notes-the-plastic-breakdown/\" target=\"_blank\">Pacific Garbage Patch, plastic in the environment and this video\u003c/a> with the Producer's Notes.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Imagine every person on earth had 100 pounds of plastic. That's how much new plastic will be manufactured in 2010. Sadly, much of that will end up in the ocean within a massive area dubbed the Pacific Garbage Patch. Can anything be done to clean it up?","status":"publish","parent":0,"modified":1457732508,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":68},"headData":{"title":"Plastic in the Pacific | KQED","description":"Imagine every person on earth had 100 pounds of plastic. That's how much new plastic will be manufactured in 2010. Sadly, much of that will end up in the ocean within a massive area dubbed the Pacific Garbage Patch. 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