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…
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?
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
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.
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.
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.
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.
“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.
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.
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.