Sustainable Oysters (with Tasting!) in Changing Marine Ecosystems

Join us for a unique Science Speaks event featuring a joint lecture and sustainable oyster tasting! Learn how climate change is impacting marine ecosystems with Dr. Tessa Hill, UC Davis professor and author of the new book At Every Depth: Our Growing Knowledge of the Changing Oceans. Dr. Hill is leading research into ocean change used to inform sustainable aquaculture practices at shellfish farms on the Northern California coast, including Hog Island Oyster Co. Finally, enjoy an oyster tasting with Dr. Gary Fleener of Hog Island Oyster Co. and experience the quality of sustainably grown oysters while learning how the company is using science to adapt and prepare for a changing climate.

Dr. Tessa Hill is the Associate Vice Provost for Academic Programs in Public Scholarship & Engagement at UC Davis and a Professor in the Department of Earth & Planetary Sciences and Bodega Marine Laboratory. She is the coauthor of the book At Every Depth, about how communities of people are coming together to protect the ocean environment. She is part of the Bodega Ocean Acidification Research (BOAR) group at Bodega Marine Laboratory, which aims to understand the impact of ocean acidification on marine species and West Coast communities. Dr. Hill leads an industry-academic partnership to understand the consequences of ocean acidification on shellfish farmers on the Northern California coast. Her work has been featured in a variety of media outlets (e.g., NPR, The New York Times, Al Jazeera America, Science Friday).

Dr. Gary Fleener supports education, research and development at Hog Island Oyster Co. He received his PhD in geography from the University of Colorado Boulder, where he examined the intersection of flood hydrology, geomorphic processes, and native cottonwood forest regeneration at the eastern edge of the Colorado Plateau. An experienced ecologist, educator, and project manager, Dr. Fleener is passionate about problem solving at the intersection of sustainable foodways and healthy ecosystems.

Hog Island Oyster Co. began oyster farming in 1983 with the goal of raising the best quality, sustainable shellfish in a beautiful location. They started their farm with a five-acre shellfish lease in Tomales Bay, CA raising the Pacific oyster (Crassostrea gigas). Today, they farm on 250 acres of intertidal lands in Tomales and Humboldt Bays, where they raise all five edible oyster varieties found in the Northern Hemisphere, plus Manila clams.