Portsmouth Science Cafe Fall 2013 Series

Fall 2013 Series

Kicking off the fall series and following on the heels of Portsmouth’s annual Fish and Lobster Festival is the first fall science café on the topic of long-term Human Impacts on North Atlantic Fish Stocks at the Portsmouth Brewery Wednesday, Sept. 18, 2013, at 6 p.m.  The fall 2013 science cafe series, hosted by the University of New Hampshire, NH EPSCoR, and the Portsmouth Brewery, explores topics related to the sustainability of food. 

The Science Café, hosted by UNH faculty member Cameron Wake, provides a unique opportunity for Seacoast residents to feed their minds with contemporary science in the relaxed atmosphere of a pub. The discussions, which are free and open to all, are held once a month on Wednesday evenings in the Portsmouth Brewery’s Jimmy LaPanza Lounge from 6-8 pm.  Doors open at 5 p.m. for food and drinks.

Sept. 18: Long-Term Human Impacts on North Atlantic Fish Stocks
Presented by: Jeff Bolster and Jamie Cournane


Jeff Bolster is a professor of history at UNH who has been called a maritime historian, a historian of Afro-America, an environmental historian, and an Atlantic historian.  He is the author of the prize-winning book The Mortal Sea: Fishing the Atlantic in the Age of Sail. He also co-directs the History of Marine Animal Populations Center at UNH, an interdisciplinary, international research project working on marine environmental history and historical ecology globally.

 

 

Jamie Cournane is a Sea Grant/National Marine Fisheries Service (NMFS) Population Dynamics Fellow and Ph.D. student at UNH. She currently is involved in a research project on the spatial management of groundfish resources in the Gulf of Maine and Georges Bank. She also participates in at sea research and holds an internship at the Northeast Fisheries Science Center, NMFS, Woods Hole, Mass.

 

 

Oct. 16: New England Food Vision
Presented by: Tom Kelly and Joanne Burke

Tom Kelly is the founding director of UNH's Sustainability Institute and the UNH chief sustainability officer.  Kelly collaborates with faculty, staff, students and others in the development of curriculum, operations, research and engagement policies, practices and initiatives related to UNH's four educational initiatives in biodiversity, climate, culture, and food.

 

 



Joanne Burke
, the Tomas W. Haas Professor in Sustainable Food Systems, is a clinical associate professor in nutrition and director of the dietetic internship program at UNH. Her areas of research  focus on community nutrition with an emphasis on sustainable food systems, including nutrient analysis and food system capacity, as well as food access, health outcomes and social justice.

 

 

 

Nov. 13: NH Oysters:  Good for You, Good For The Bay
Presented by: Ray Konisky and Ray Grizzle

Oysters are a hot topic these days.  Common to our waters since pre-history, oysters are getting a lot of new attention from folks like you who care about clean water and where their food comes from.   An adult oyster can clean gallons of water a day in nature, and when cultured, provides a local, highly-sustainable food source.  Today, The Nature Conservancy, The University of New Hampshire, and NH oyster farmers are all working toward a common vision of restoring oyster populations to a level that can make a meaningful contribution to water quality and the local economy.  Ray Konisky from The Nature Conservancy and Ray Grizzle from The University of New Hampshire will have a conversation about the progress, goals, and challenges ahead for New Hampshire's oyster revival.


Ray Konisky is the director of marine science for the New Hampshire chapter of The Nature Conservancy. He has a Ph.D. from the University of New Hampshire in environmental science and an MBA from Boston University. His work is focused on estuarine ecology and services, especially restoration of salt marsh, fish habitat, eelgrass beds, and shellfish reefs.