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The increasing acidity of the oceans could eventually affect your dinner plate. This public radio story begins in a factory where workers are shucking shellfish. It looks at a shellfish producer and how the company has had a hard time producing juvenile oysters or “seed” because of the increase of CO2 in the ocean. The story examines the impact of ocean acidification on the seafood we eat.
Story Length: 3:11
Michigan Radio
What makes up a coral? This audio story takes you to an underwater observatory where a scientist is studying coral reefs. The scientist has found that CO2 in the ocean is making the ocean warmer and dissolving the coral reef system. But the scientist also discusses how coral reefs can recover. Listen to this story to hear the factors that threaten coral reefs and how they can recover.
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Have you ever heard a killer whale? Biologists studying killer whales face the challenge of studying organisms that spend a majority of their time underwater. This public radio story goes underwater to hear what whales sound like and looks at the reasons scientists are willing to work so hard to study them. In addition, the story explores the adaptations that different populations of killer whales have evolved to capture prey.
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Oceans around the world are seeing declines in healthy reefs. The changes are caused by many factors, including the increase in ocean temperatures due to global warming. This public radio story is about coral reefs that are endangered. But some corals are thriving despite the increase in ocean temperature.
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This public radio story takes you on a boat for some blue fin tuna tagging and fishing. It’s action packed but also filled with scientific data about the status of blue fin in our oceans.
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