Monthly Archives: May 2013

Recycling Oyster Shells for Choctawhatchee Bay

Rob Diaz de Villegas WFSU-TV
Choctawhatchee Basin Alliance staff from L to R: Brandy Foley, Jeff Murphy, and Rachel Gwin listen as Allison McDowell explains how the reef is to be laid out.  She had previously laid the section visible under the water.

CBA staff from L to R: Brandy Foley, Jeff Murphy, and Rachel Gwin listen as Allison McDowell explains how the reef is to be laid out. She had previously laid the section visible under the water.

IGOR chip- sedimentation 150

I’ve been wanting to do a video on Choctawhatchee Basin Alliance‘s Oyster Recycling program for some time.  I decided to do it now because we’ve been covering restoration efforts in Apalachicola Bay, and while the two efforts appear to have similar goals, they’re both using different methods and aiming at different goals.  In Apalachicola, they’re trying to restore their fishery.  They want oyster spat to settle on their shells and grow into market sized (3 inches or more) adults.  In Choctawhatchee, they’re rebuilding their coastline.  It’s an ecosystem service we have mentioned in the past but have struggled to show, how oyster reefs (and salt marshes) prevent erosion.  You can see in the video above how the coastline is retreating and exposing tree roots where these natural barriers have been removed.  And you can see how the sand just accumulates where they’ve replaced shell.  It’s one of the many beautiful things an oyster reef does.

With 85% of the world’s oyster reefs having already been lost, and with more being threatened, restoration is critical.  Many of those efforts center around what’s left in your basket when you leave the raw bar.  Every part of the oyster is valuable.  The animal itself cleans the water and provides income for oyster harvesters.  But it’s also a builder, and an oyster reef provides shelter for various fish, crab, and snail species, many of which we eat.    The shells that make the reef are the best place for a larval oyster to land.  So those dozen or two shells you walk away from have their value as well.  Thankfully, people like the Choctawhatchee Basin Alliance staff and volunteers are doing the hard work of collecting them and putting them back to work for the reef.

This is a refrigerator at Busters in Santa Rosa Beach.  Donnie Sellers shucked 75 dozen oysters the day we were there, and that was before tourist season.  All of the restaurant's shells end up in blue recycle bins.

This is a refrigerator at Busters in Santa Rosa Beach. Standing behind the bar, Donnie Sellers shucked 75 dozen oysters the day we were there, and that was before tourist season. All of the restaurant’s shells end up in blue recycle bins.

Music in the Piece by Red Lion.

In the Grass, On the Reef is funded by a grant from the National Science Foundation.

Oyster tongs and cull board, Apalachicola Bay.

Researchers and Oystermen Fighting for Apalachicola Bay

Last week, Hanna Garland showed us how the Hughes/ Kimbro Lab adapted their techniques for underwater research in Apalachicola Bay. She talked about their difficulties with the weather, and as you can see in the video above, it was difficult for their oysterman collaborator (as it is for Apalachicola oystermen these days) to find enough healthy adult oysters to run the experiment. Below, David Kimbro looks back at the big Biogeographic Oyster study and what it has taught them about how oyster reefs work, and how they’ve been able to take that knowledge and apply it to the oyster fishery crisis.
Dr. David Kimbro Northeastern University/ FSU Coastal & Marine Lab

IGOR chip_ predators_NCE 150IGOR chip- biogeographic 150IGOR chip- employment 150

Does our study of fear matter for problems like the Apalachicola Bay oyster fishery crash? Absolutely.

Bear with me for a few sentences…

I like to cook. My first real attempt was a chicken piccata and it was a disaster. After ripping off the recipe from my brother (good cook), I quickly realized that the complexity of the recipe was beyond me. To save time and fuss, I rationalized that the ordering of ingredients etc. didn’t matter because it was all going into the same dish. Well, my chicken piccata stunk and I definitely didn’t impress my dinner date. Continue reading

Notes From the Field, Apalachicola: Measure Twice, Cut Once

Waves and wind can make an underwater experiment challenging. But in Apalachicola Bay, it’s getting to where getting enough oysters to run an experiment is a challenge in itself. On Dimensions tonight (Wednesday, May 8 at 7:30 PM/ ET), get an inside look into what it’s like to go oystering during the oyster fishery crisis. We look at the men and women fighting for the bay, and the evolving alliance between those who work the bay, and those who would study it.

Hanna Garland FSU Coastal & Marine Lab

Hanna Garland and Meagan Murdock, Florida State University Coastal and Marine LabGrowing up, I always loved to help my dad with the never-ending list of house and boat projects, but because being a perfectionist is not one of my attributes, it would bother me when he would remind me to “measure twice, cut once.” However, whether taken literally or figuratively, this saying has had more relevance as I have progressed through college and now my graduate career. Take for example: the Apalachicola Bay oyster experiment.

In January, we conducted habitat surveys in order to assess the condition of oyster reefs throughout Apalachicola Bay by quantifying the oysters themselves as well as the resident crustacean and invertebrate species. We found some interesting patterns, but this survey data is just a “snapshot” in time of the oyster reef communities, so we designed an experiment that will investigate the survivorship and growth of market-size oysters in the presence or absence of predators at 12 reefs across the bay. Continue reading