Justine Hausheer's blog

Oceana Rolls Out the Blue Carpet for the Partners Award Gala

Posted Tue, Nov 5, 2013 by Justine Hausheer to celebrities, PAG, partners award gala

(Photo: Oceana/Tom Vickers)

Last Wednesday, Hollywood was abuzz with ocean conservation as celebrities descended on the Beverly Hills Wilshire for Oceana’s Partners Award Gala, honoring individuals who have made outstanding contributions to ocean conservation. This year’s special guests were Former Secretary of State Hillary Rodham Clinton and HBO CEO Richard Plepler, each taking to the stage to speak about the importance of the oceans.


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Discovering Desventuradas

Posted Mon, Nov 4, 2013 by Justine Hausheer to desventuradas expedition, expedition, explore, national geographic

(Photo: Manu San Felix / National Geographic)

You've probably never heard of the Desventuradas – two tiny, remote islands off the Coast of Chile.


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Spooky Sea Creatures

Posted Thu, Oct 31, 2013 by Justine Hausheer to cool marine creatures, halloween

This ghostly jellyfish is just one of many strange ocean creatures. (Photo: Oceana / Carlos Minguell)

Ghosts, zombies, and witches are the typical frightening Halloween characters, but the oceans have some fantastic and ghoulish creatures of their own. To celebrate Halloween, here are three of our favorite spooky sea creatures!

Stonefish


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Anchovies 101

Posted Wed, Oct 30, 2013 by Justine Hausheer to anchovies, national seafood month

(Photo: Paul Asman and Jill Lenoble)

If you’re intimidated by anchovies, you’re not alone. These crunchy, rich little fish can transform an average weeknight dinner into a four-star meal. Eating little fish is also good for the oceans, because they're low on the food chain and reproduce quickly. But what type of anchovies do you choose, and how exactly do you eat them?


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Reservations For 9 Billion, Please

Posted Wed, Oct 23, 2013 by Justine Hausheer to andy sharpless, Oceana magazine, suzannah evans, the perfect protein

(Photo: Brant Shenkarow)

“Imagine a world in which seafood is the world’s most-eaten protein.” In this excerpt from The Perfect Protein, published in the recent issue of Oceana magazine, Oceana CEO Andy Sharpless and Suzannah Evans explore how seafood is the key to feeding our growing world.


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Supporter Spotlight: Mitzi Gaskins

Posted Tue, Oct 22, 2013 by Justine Hausheer to marriot, Mitzi Gaskins, Oceana magazine, oceana supporters

(Photo: Oceana)

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 Mitzi Gaskins, vice president and global brand manager for JW Marriot Hotels and Resorts. Read an excerpt below, or head over to Oceana magazine to see the full Q&A.


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Ask Dr. Pauly: What are distant-water fishing fleets, and how do they affect overfishing?

Posted Mon, Oct 21, 2013 by Justine Hausheer to daniel pauly, fishing, Oceana magazine, overfishing

(Photo: Oceana / Juan Cuetos) 

Maximum sustainable yield, bycatch and discards, exclusive economic zones, essential fish habitat. If you’ve ever read one of these terms and wondered what it meant, you’re in luck. In each issue of Oceana magazine, fisheries scientist and Oceana board member Dr. Daniel Pauly breaks down a commonly used fisheries term.


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World Food Day – Save the Oceans, Feed the World

Posted Wed, Oct 16, 2013 by Justine Hausheer to andrew sharpless, save the oceans feed the world, ted danson, world food day

(Photo: Oceana / Carlos Suarez)

October 16 is World Food Day, dedicated to ending hunger across the globe. Here at Oceana, we think a lot about food security and sustainability, because the oceans will play a critical role in feeding our growing world. 


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A Perfect Recipe for National Seafood Month

Posted Tue, Oct 15, 2013 by Justine Hausheer to local seafood, national seafood month, seafood

(Photo: Swamibu)

October is National Seafood Month, and we have a warm, rich shellfish dish that's perfect for the cool fall evenings. We featured Chef April Bloomfield's delicious recipe "Oyster Pan Roast with Tarragon Toasts" in the recent issuse of Oceana magazine. Read an excerpt about Chelf Bloomfield below, and then visit the 
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