13-107-MMS| October 10, 2013
BILOXI, Miss. – The Mississippi Department of Marine Resources (MDMR) and the Grand Bay National Estuarine Research Reserve (GBNERR) will hold a seminar “Oysters: Science on the Half Shell” on Thursday, Oct. 24, from 6 to 8 p.m. in the first-floor meeting room of the Bolton Building at 1141 Bayview Ave., Biloxi. The seminar is part of a series to share science and increase awareness of the programs, needs and opportunities for marine research in Mississippi waters.
The free seminar will include a diverse range of presentations including:
• “The Archaeology of Grand Bay Shell Middens: 3000 Years of Fishing and Foraging,” Ed Jackson, The University of Southern Mississippi
• “Using Oyster Shells to Trace Historical Nitrogen Sources to Grand Bay, Mississippi,” Ruth Carmichael, Dauphin Island Sea Lab
• “Mississippi Oyster Management” Bradley Randall, MDMR
• “Irradiated vs. Quick Frozen: How oysters are treated after harvest” Jennifer Jenkins, Crystal Seas Seafood and Ryan Hollingsworth, Gateway America
There will also be an oyster taste test after the presentations for those that would like to join us. Registration is not required and all interested parties are welcome to attend this free event. For more information, contact Larissa Graham, Coastal Training Program Coordinator at GBNERR at (228) 475-7047 or Larissa.Graham@dmr.ms.gov.
The Mississippi Department of Marine Resources is dedicated to enhancing, protecting and conserving marine interests of the state by managing all marine life, public trust wetlands, adjacent uplands and waterfront areas to provide for the optimal commercial, recreational, educational and economic uses of these resources consistent with environmental concerns and social changes. Visit the DMR online at www.dmr.ms.gov.
The Mission of the Grand Bay National Estuarine Research Reserve is to practice and promote informed stewardship of the Reserve and Mississippi coastal resources through innovative research, education and training. Learn more at grandbaynerr.org.
Contact: Melissa Scallan
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