Oceana magazine

CEO Note: Measuring Success, One Ocean at a Time

Posted Wed, Apr 30, 2014 by Andy Sharpless to ceo andy sharpless, Oceana magazine

(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

Posted Fri, Mar 14, 2014 by Justine Hausheer to 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

Posted Wed, Mar 12, 2014 by Justine Hausheer to clinton, Oceana magazine, partners award gala

(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

Posted Wed, Feb 12, 2014 by Justine Hausheer to burgess yachts, Oceana magazine

(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

Posted Tue, Feb 4, 2014 by Justine Hausheer to jellyfish, Oceana magazine, the perfect protein

(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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Diving In: The Story Behind Three Oceana Expeditions

Posted Wed, Jan 22, 2014 by Justine Hausheer to balearic seamounts, baltic expedition, expeditions, Oceana magazine, oregon expedition

(Photo: Oceana)

Each year, Oceana undertakes several scientific expeditions to explore and gather data about our ocean’s many ecosystems. In the recent issue of Oceana magazine, we cover three of these exciting expeditions from last year. Read an excerpt below, or visit the full article here.

 


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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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