Justine Hausheer's blog

Creature Feature: Emperor Penguin

Posted Mon, Nov 25, 2013 by Justine Hausheer to adoption center, cool marine creatures, creature feature, emperor penguin

(Photo: sandwichgirl)

Chances are you’ve seen an emperor penguin before—at least in photographs or while watching the movie Happy Feet. But did you know that these charismatic birds are one of the hardiest species on the planet?

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Creature Feature: Blue-spotted Ribbontail Ray

Posted Thu, Nov 21, 2013 by Justine Hausheer to blue-spotted ray, cool marine creatures, creature feature, stingray

It’s not difficult to spot this stingray. (Photo: Markus Fritze)

Forget the brown and gray stingrays that you’re used to—the blue-spotted ribbontail ray (Taeniura lymma) puts their drab coloring to shame with its olive skin and large, neon-blue spots. Also known as the blue-spotted fantail ray, these vibrantly-colored creatures are found on coral reefs throughout the Indian and western Pacific oceans.

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MSN Healthy Living Shares Seafood's Dirty Secrets

Posted Mon, Nov 18, 2013 by Justine Hausheer to andy sharpless, perfect protein, seafood fraud

(Photo: Oceana / Jenn Hueting)

There’s a lot you don’t know about your seafood. MSN Healthy Living talked with Oceana CEO Andrew Sharpless, co-author of The Perfect Protein, to learn about four of the seafood industry’s dirty secrets. Read this excerpt from MSN to learn the secrets behind your seafood and how your choices can help the oceans.

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“Gliderpalooza” Ocean Survey Continues

Posted Thu, Nov 14, 2013 by Justine Hausheer

Students learn about a Rutgers slocum glider (Photo: Norm2006)

Back in September, we told you about “Gliderpalooza,” a collaborative project to launch several ocean-going glider robots off the East Coast to gather scientific data.

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Creature Feature: A New Species of Humpback Dolphin

Posted Fri, Nov 8, 2013 by Justine Hausheer to cool marine creatures, creature feature, dolphin

(Photo: Blue Dolphin Marine Tours)

For today’s Creature Feature, we’d like to introduce you to a new species of humpback dolphin—so new, in fact, that it doesn’t even have a name!

Humpback dolphins are a family of dolphins with a distinctive hump beneath their dorsal fins, similar to the humpbacked whale. Growing to about eight feet in length, they range in color from dark gray to white to light pink.

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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!


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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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