The Beacon

Blog Tags: Oceana Magazine

Q&A: James Connaughton

(Photo: Oceana / Nicholas Koon)

[This interview was featured in the recent issue of Oceana magazine.]

If you don’t know his name, you should— James Connaughton was George W. Bush’s environmental adviser during his presidency. As chairman of the Cabinet Committee on Ocean Policy, he played a critical role in establishing four new Marine National Monuments in the Pacific, which make up the largest national marine sanctuary in the world. Connaughton was a special guest at Oceana’s SeaChange Summer Party last August, where guests donated more than $1 million for ocean conservation.

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Supporter Spotlight: Patricia Harris of Bloomberg Philanthropies

(Photo: Richard Bowditch)

As Oceana prepares to expand our efforts to save the oceans to feed the world to two new countries, Oceana magazine talked with Bloomberg Philanthropies CEO Patricia Harris to learn more about the Vibrant Oceans initiative.

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Introducing... Janelle Chanona

(Photo: Pete Niesen, Shutterstock)

Janelle Chanona is no stranger to speaking out for her country’s oceans. A long-time anchor for Channel 5 news, one of Belize’s top national broadcasters, Janelle recently ran her own media and production company and advised several environmental groups in Belize, including Oceana. Oceana magazine sat down with Janelle to learn about how she plans to tackle the threats facing Belizean oceans.

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Ask Dr Pauly: What is Maximum Sustainable Yield?

(Photo: Oceana / Houssine Kaddachi)

Maximum sustainable yield, often called simply MSY, is a term you might run across if you’re reading about fisheries management. But what exactly does MSY mean? In each issue of Oceana magazine, fisheries scientist and Oceana board member Dr. Daniel Pauly breaks down a commonly used fisheries term. In the recent issue, Dr. Pauly explains MSY and how it plays a role in managing our ocean’s fish populations.

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New Horizons: Bloomberg Takes Oceana to Brazil and the Philippines

(Photo: Oceana / Mike Hirshfield)

2014 just might be the most exciting year yet for Oceana. A recent grant from Bloomberg Philanthropies will allow us to open offices in two new countries ­­­– Brazil and the Philippines – in addition to furthering our existing campaigns in Chile. You can read more about the grant and Oceana’s new offices in this article, featured in the recent issue of Oceana magazine…


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CEO Note: Measuring Success, One Ocean at a Time

(Photo: Oceana /  Juan Cuetos)

This CEO Note appears in the new Spring 2014 issue of Oceana magazine, now available online.

Saving the ocean sounds like a global-scale task. For practical people, such big ambitions can be off-putting. Many of us want to know that what we are doing is actually making a difference, and will readily trade in glorious unfulfilled ambitions for measurable and concrete achievements.

So do Oceana’s campaigns meet that standard?

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Making Waves: Updates from Oceana Magazine

(Photo: Oceana / Tim Calver)

In each issue of Oceana magazine, we review recent victories in our Making Waves section. Read for updates from the Winter 2013 issue.

Offshore Wind Energy Gains Momentum on the East Coast

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Clinton Takes the Stage

(Photo: Alex J. Berliner)

In October of last year, Oceana honored former Secretary of State Hillary Rodham Clinton at the Partners Award Gala. Continue reading for coverage of Clinton's remarks in the recent issue of Oceana magazine, plus a video of her speech.

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Supporter Spotlight: Summer Osterman

(Photo: Summer Osterman)

In each issue of Oceana magazine, we sit down with one of Oceana’s many supporters to learn why they are passionate about the oceans. In the most recent issue, we chatted with Summer Osterman, a yacht charter broker with Burgess Yachts. You can read our Q&A below below.

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Chef’s Corner: Mario Batali's Jellyfish Salad

(Photo: Ken Goodman Photography)

When you think of your favorite seafood dishes, we’re pretty sure that jellyfish is not on your list. But this often-overlooked sea creature can be the star of some very tasty dishes. In the recent issue of Oceana magazine, we featured Chef Mario Batali’s recipe for jellyfish salad


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