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Food writer and oyster afficionado Robb Walsh signs a copy of his book "Sex, Death, and Oysters" for a workshop participant at the post-workshop reception. ©Margaret Pizer/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6755713193.html" target="_blank"><img src="http://farm8.static.flickr.com/7165/6755713193_8d52be32aa_m.jpg" alt="" /></a><br />Food writer and oyster afficionado Robb Walsh signs a copy of his book "Sex, Death, and Oysters" for a workshop participant at the post-workshop reception. ©Margaret Pizer/VASG / Virginia Sea Grant</span>

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Buckroe Beach Fog
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/49229178818.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/49229178818_76715e31a5_m.jpg" alt="" /></a><br />Buckroe Beach Fog / Virginia Sea Grant</span>

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A visitor looks at a map of Virginia while listening to a lecture about aquaculture at Virginia Tech. ©Kim Warner/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6302335355.html" target="_blank"><img src="http://farm7.static.flickr.com/6231/6302335355_c7218bb9e8_m.jpg" alt="" /></a><br />A visitor looks at a map of Virginia while listening to a lecture about aquaculture at Virginia Tech.  ©Kim Warner/VASG / Virginia Sea Grant</span>

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ODU Professor Richard Zimmerman talks to Summer Communications Intern Erika Lower about how his lab's seagrass experiments. ©Stephanie Chavez/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/9470125943.html" target="_blank"><img src="http://farm4.static.flickr.com/3779/9470125943_8a133732d0_m.jpg" alt="" /></a><br />ODU Professor Richard Zimmerman talks to Summer Communications Intern Erika Lower about how his lab's seagrass experiments. ©Stephanie Chavez/VASG / Virginia Sea Grant</span>

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Elena, Graham & Rollins Inc., picks blue crab meat for folks to taste at Crabtown and shows off her picking skills. ©Chelsea Carter/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/14374850126.html" target="_blank"><img src="http://farm4.static.flickr.com/3890/14374850126_4c7e24a52c_m.jpg" alt="" /></a><br />Elena, Graham & Rollins Inc., picks blue crab meat for folks to taste at Crabtown and shows off her picking skills. ©Chelsea Carter/VASG / Virginia Sea Grant</span>

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Chef Hilmar Jonnson begins his cooking demonstration. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/7294730598.html" target="_blank"><img src="http://farm8.static.flickr.com/7078/7294730598_f649110b09_m.jpg" alt="" /></a><br />Chef Hilmar Jonnson begins his cooking demonstration. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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11-15-2019 VAC_Day1_0743
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/49127865416.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/49127865416_e1f474942f_m.jpg" alt="" /></a><br />11-15-2019 VAC_Day1_0743 / Virginia Sea Grant</span>

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Virginia Sea Grant Director, Troy Hartley, welcomes attendees to the 2013 Project Participants' Symposium. ©Vivian Hollingsworth/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/8498806752.html" target="_blank"><img src="http://farm9.static.flickr.com/8365/8498806752_0b22b05379_m.jpg" alt="" /></a><br />Virginia Sea Grant Director, Troy Hartley, welcomes attendees to the 2013 Project Participants' Symposium. ©Vivian Hollingsworth/VASG / Virginia Sea Grant</span>

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Visitors from Senegal listen to a lecture on how to safely store seafood. ©Kim Warner/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6302323803.html" target="_blank"><img src="http://farm7.static.flickr.com/6060/6302323803_9a8dba118c_m.jpg" alt="" /></a><br />Visitors from Senegal listen to a lecture on how to safely store seafood. ©Kim Warner/VASG / Virginia Sea Grant</span>

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Marine Scientist Jennifer Stanhope, VASG Graduate Research Fellow Annie Murphy, and Mark Luckenbach take water samples from the cores over the course of the day to measure the nutrient concentrations in the water. ©Margaret Pizer/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/7177543489.html" target="_blank"><img src="http://farm9.static.flickr.com/8001/7177543489_761ac9d871_m.jpg" alt="" /></a><br />Marine Scientist Jennifer Stanhope, VASG Graduate Research Fellow Annie Murphy, and Mark Luckenbach take water samples from the cores over the course of the day to measure the nutrient concentrations in the water. ©Margaret Pizer/VASG / Virginia Sea Grant</span>

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In the session "Crossing Boundaries," Lisa Lawrence, VIMS education staff affiliated with VASG, discussed the importance of collaboration between science and educators. ©Jennifer Armstrong/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/16304035488.html" target="_blank"><img src="http://farm8.static.flickr.com/7335/16304035488_23c90a376c_m.jpg" alt="" /></a><br />In the session "Crossing Boundaries," Lisa Lawrence, VIMS education staff affiliated with VASG, discussed the importance of collaboration between science and educators. ©Jennifer Armstrong/VASG / Virginia Sea Grant</span>

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Teams from the Colonial Williamsburg Apprenticeship Program cook red crab in creative ways to try to win the Virginia Seafood Cooking Competition. ©Julia Robins/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/16659303239.html" target="_blank"><img src="http://farm9.static.flickr.com/8603/16659303239_f8907c375e_m.jpg" alt="" /></a><br />Teams from the Colonial Williamsburg Apprenticeship Program cook red crab in creative ways to try to win the Virginia Seafood Cooking Competition. ©Julia Robins/VASG / Virginia Sea Grant</span>

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Scouts pose with their catches. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197674383.html" target="_blank"><img src="http://farm7.static.flickr.com/6169/6197674383_82012c66ab_m.jpg" alt="" /></a><br />Scouts pose with their catches. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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After pulling the net aboard, all of the fish get transferred to a container for sorting. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6918230138.html" target="_blank"><img src="http://farm6.static.flickr.com/5279/6918230138_ccbe5d93f1_m.jpg" alt="" /></a><br />After pulling the net aboard, all of the fish get transferred to a container for sorting. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Bob Fisher (left) and Carver Fisher (right) lift a cownose ray from the holding tank prior to releasing it into the York River. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6188894431.html" target="_blank"><img src="http://farm7.static.flickr.com/6151/6188894431_59b377b4b4_m.jpg" alt="" /></a><br />Bob Fisher (left) and Carver Fisher (right) lift a cownose ray from the holding tank prior to releasing it into the York River. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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More than a dozen visitors from Senegal came to Virginia Tech's Hampton lab to learn about aquaculture. ©Kim Warner/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6302851750.html" target="_blank"><img src="http://farm7.static.flickr.com/6113/6302851750_b5879c2869_m.jpg" alt="" /></a><br />More than a dozen visitors from Senegal came to Virginia Tech's Hampton lab to learn about aquaculture. ©Kim Warner/VASG / Virginia Sea Grant</span>

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Chef Kyle Woodruff plates his seafood and asparagus dish at the 2013 Chefs Symposium. ©Samantha Cottingham/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/8598337230.html" target="_blank"><img src="http://farm9.static.flickr.com/8244/8598337230_a5bb83495f_m.jpg" alt="" /></a><br />Chef Kyle Woodruff plates his seafood and asparagus dish at the 2013 Chefs Symposium. ©Samantha Cottingham/VASG / Virginia Sea Grant</span>

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Collaborative Modeling in Coastal & Marine Resource Management
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/42977528215.html" target="_blank"><img src="http://farm1.static.flickr.com/854/42977528215_85891d2be9_m.jpg" alt="" /></a><br />Collaborative Modeling in Coastal & Marine Resource Management / Virginia Sea Grant</span>

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Col. Daniel Choike of Marine Corps Base (Quantico, VA) receives Clean Marina certificate. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/5730541212.html" target="_blank"><img src="http://farm6.static.flickr.com/5068/5730541212_6fbd50988b_m.jpg" alt="" /></a><br />Col. Daniel Choike of Marine Corps Base (Quantico, VA) receives Clean Marina certificate. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Volunteers collect the life jackets. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6198223594.html" target="_blank"><img src="http://farm7.static.flickr.com/6169/6198223594_c9a6784b71_m.jpg" alt="" /></a><br />Volunteers collect the life jackets. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Workshop organizer Dan Kauffman of Virginia Sea Grant and the Virginia Tech Virginia Seafood Agricultural Research and Extension Center tastes an oyster. ©Margaret Pizer/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6755703937.html" target="_blank"><img src="http://farm8.static.flickr.com/7173/6755703937_e2e7c792ca_m.jpg" alt="" /></a><br />Workshop organizer Dan Kauffman of Virginia Sea Grant and the Virginia Tech Virginia Seafood Agricultural Research and Extension Center tastes an oyster. ©Margaret Pizer/VASG / Virginia Sea Grant</span>

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VA CZM Manager Laura McKay discusses her organization's 5-year strategy to address the problem of disappearing working waterfronts. ©Joy Staley/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/12931836324.html" target="_blank"><img src="http://farm8.static.flickr.com/7321/12931836324_0e56410383_m.jpg" alt="" /></a><br />VA CZM Manager Laura McKay discusses her organization's 5-year strategy to address the problem of disappearing working waterfronts. ©Joy Staley/VASG / Virginia Sea Grant</span>

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A fish on each line. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6198202600.html" target="_blank"><img src="http://farm7.static.flickr.com/6162/6198202600_a0df89c991_m.jpg" alt="" /></a><br />A fish on each line. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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As time ticked off the students relaxed and had some fun during this group photo. ©Kim Warner/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6302206865.html" target="_blank"><img src="http://farm7.static.flickr.com/6117/6302206865_389b2c06d8_m.jpg" alt="" /></a><br />As time ticked off the students relaxed and had some fun during this group photo. ©Kim Warner/VASG / Virginia Sea Grant</span>

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Experts present new modeling strategies to regional managers and scientists from Virginia, Maryland, and North Carolina. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/14852795672.html" target="_blank"><img src="http://farm6.static.flickr.com/5578/14852795672_e501a515c5_m.jpg" alt="" /></a><br />Experts present new modeling strategies to regional managers and scientists from Virginia, Maryland, and North Carolina. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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When free of algae, the seagrass is bright green. ©Stephanie Chavez/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/9470125175.html" target="_blank"><img src="http://farm3.static.flickr.com/2878/9470125175_99f31baf98_m.jpg" alt="" /></a><br />When free of algae, the seagrass is bright green. ©Stephanie Chavez/VASG / Virginia Sea Grant</span>

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VIMS Campus
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/40757636400.html" target="_blank"><img src="http://farm2.static.flickr.com/1742/40757636400_60e6f674e5_m.jpg" alt="" /></a><br />VIMS Campus / Virginia Sea Grant</span>

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Susanna Finn (center left) and Emily DeHoog (center right), second year planning students at Virginia Commonwealth University, explain the layout of the property. ©Julia Robins/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/15215027423.html" target="_blank"><img src="http://farm9.static.flickr.com/8663/15215027423_13cda3b523_m.jpg" alt="" /></a><br />Susanna Finn (center left) and Emily DeHoog (center right), second year planning students at Virginia Commonwealth University, explain the layout of the property. ©Julia Robins/VASG / Virginia Sea Grant</span>

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Extension Member Meeting
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/40181485793.html" target="_blank"><img src="http://farm8.static.flickr.com/7812/40181485793_3c4e5077c3_m.jpg" alt="" /></a><br />Extension Member Meeting / Virginia Sea Grant</span>

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Attendees network during one of the breaks during the Working Waterfronts Workshop. ©Joy Staley/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/12931828824.html" target="_blank"><img src="http://farm3.static.flickr.com/2869/12931828824_0eee471126_m.jpg" alt="" /></a><br />Attendees network during one of the breaks during the Working Waterfronts Workshop. ©Joy Staley/VASG / Virginia Sea Grant</span>

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Four Winds returns to shore. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197701345.html" target="_blank"><img src="http://farm7.static.flickr.com/6163/6197701345_9a67f5ab4b_m.jpg" alt="" /></a><br />Four Winds returns to shore. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Windmill Point Marina in Whitestone, VA, receives Clean Marina designation. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/5912209893.html" target="_blank"><img src="http://farm7.static.flickr.com/6060/5912209893_00a2ff169c_m.jpg" alt="" /></a><br />Windmill Point Marina in Whitestone, VA, receives Clean Marina designation. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Different types of blue crab meat, lump and claws, are on ice ready to taste. ©Chelsea Carter/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/14418128193.html" target="_blank"><img src="http://farm4.static.flickr.com/3866/14418128193_a6cc7c587e_m.jpg" alt="" /></a><br />Different types of blue crab meat, lump and claws, are on ice ready to taste. ©Chelsea Carter/VASG / Virginia Sea Grant</span>

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One scout concentrates on fishing. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197666381.html" target="_blank"><img src="http://farm7.static.flickr.com/6175/6197666381_40128aa93a_m.jpg" alt="" /></a><br />One scout concentrates on fishing. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Master Oyster Gardener Training. ©Margaret Pizer/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6848023299.html" target="_blank"><img src="http://farm8.static.flickr.com/7005/6848023299_40c917b628_m.jpg" alt="" /></a><br />Master Oyster Gardener Training. ©Margaret Pizer/VASG / Virginia Sea Grant</span>

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Valin Booker (left) and George Wenn (right) set up their booth about sustainable seafood and aquaculture at Hampton Bay Days. ©Jenn Armstrong/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/15649365997.html" target="_blank"><img src="http://farm9.static.flickr.com/8264/15649365997_42c022c052_m.jpg" alt="" /></a><br />Valin Booker (left) and George Wenn (right) set up their booth about sustainable seafood and aquaculture at Hampton Bay Days. ©Jenn Armstrong/VASG / Virginia Sea Grant</span>

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Sarah Pease (left) and her advisor Kimberly Reece, VIMS, (right) take temperature and oxygen measurements at a sampling site. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/20878154620.html" target="_blank"><img src="http://farm1.static.flickr.com/646/20878154620_fb6cdfea76_m.jpg" alt="" /></a><br />Sarah Pease (left) and her advisor Kimberly Reece, VIMS, (right) take temperature and oxygen measurements at a sampling site. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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VCPC Fall 2019
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48976674747.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48976674747_7972b6f7bc_m.jpg" alt="" /></a><br />VCPC Fall 2019 / Virginia Sea Grant</span>

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Basket of cooked blue crabs are ready for people to taste at Crabtown ©Chelsea Carter/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/14211521067.html" target="_blank"><img src="http://farm4.static.flickr.com/3912/14211521067_9e7ee57cc5_m.jpg" alt="" /></a><br />Basket of cooked blue crabs are ready for people to taste at Crabtown ©Chelsea Carter/VASG / Virginia Sea Grant</span>

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Susanna Music (VIMS-VASG) helps one angler take his fish off the hook. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6198198448.html" target="_blank"><img src="http://farm7.static.flickr.com/6143/6198198448_0e5091f5a0_m.jpg" alt="" /></a><br />Susanna Music (VIMS-VASG) helps one angler take his fish off the hook. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Camp Launch
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48424536197.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48424536197_68bd6ba29d_m.jpg" alt="" /></a><br />Camp Launch / Virginia Sea Grant</span>

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Dan Kauffman (VT Seafood Marketing Specialist) empties out potatoes for the lobster boil at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/11465969143.html" target="_blank"><img src="http://farm8.static.flickr.com/7362/11465969143_eaf8bf48b2_m.jpg" alt="" /></a><br />Dan Kauffman (VT Seafood Marketing Specialist) empties out potatoes for the lobster boil at the 2013 Value Added Seafood Workshop.  ©Jennifer Armstrong/VASG / Virginia Sea Grant</span>

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Charter Boat Captain volunteers join on stage. ©Janet Krenn/VASG

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6198228184.html" target="_blank"><img src="http://farm7.static.flickr.com/6018/6198228184_5b24cfb139_m.jpg" alt="" /></a><br />Charter Boat Captain volunteers join on stage. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Adult cownose ray, which may weigh as much as 70 pounds is lifted out of the holding tank by Bob Fisher (left) and his son Carver. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6188883327.html" target="_blank"><img src="http://farm7.static.flickr.com/6166/6188883327_ee627e8515_m.jpg" alt="" /></a><br />Adult cownose ray, which may weigh as much as 70 pounds is lifted out of the holding tank by Bob Fisher (left) and his son Carver. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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High Gross comes back into port. ©Janet Krenn/VASG

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197695501.html" target="_blank"><img src="http://farm7.static.flickr.com/6141/6197695501_8b012604f6_m.jpg" alt="" /></a><br />High Gross comes back into port. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Two students from The Culinary Institute of Virginia show off the lobster for tonights dinner at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/11465937676.html" target="_blank"><img src="http://farm8.static.flickr.com/7299/11465937676_50600152f7_m.jpg" alt="" /></a><br />Two students from The Culinary Institute of Virginia show off the lobster for tonights dinner at the 2013 Value Added Seafood Workshop.  ©Jennifer Armstrong/VASG / Virginia Sea Grant</span>

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VIMS Campus
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/40757627820.html" target="_blank"><img src="http://farm2.static.flickr.com/1729/40757627820_5233b21a07_m.jpg" alt="" /></a><br />VIMS Campus / Virginia Sea Grant</span>

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VT AREC Research
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/42295954622.html" target="_blank"><img src="http://farm2.static.flickr.com/1751/42295954622_29589bd137_m.jpg" alt="" /></a><br />VT AREC Research / Virginia Sea Grant</span>

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Fisher demonstrates how the satellite tag should float above the ray as it swims. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6188879925.html" target="_blank"><img src="http://farm7.static.flickr.com/6022/6188879925_57f8ecb382_m.jpg" alt="" /></a><br />Fisher demonstrates how the satellite tag should float above the ray as it swims. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Boy scout picks up his life vest before boarding a vessel at the 2011 Youth Fishing Adventure. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6198160374.html" target="_blank"><img src="http://farm7.static.flickr.com/6012/6198160374_fda1710940_m.jpg" alt="" /></a><br />Boy scout picks up his life vest before boarding a vessel at the 2011 Youth Fishing Adventure. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Judges taste the food prepared by the apprentice teams in the cook-off competition at the Chefs Symposium. ©Samantha Cottingham/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/8598339768.html" target="_blank"><img src="http://farm9.static.flickr.com/8524/8598339768_aec0c54522_m.jpg" alt="" /></a><br />Judges taste the food prepared by the apprentice teams in the cook-off competition at the Chefs Symposium. ©Samantha Cottingham/VASG / Virginia Sea Grant</span>

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Mill Creek Scenes
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48642461363.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48642461363_517794e752_m.jpg" alt="" /></a><br />Mill Creek Scenes / Virginia Sea Grant</span>

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Seth Theuerkauf, a former Blue Crab Bowl competitor, discusses how competing in the Blue Crab Bowl has benefited him in college. ©Vivian Hollingsworth/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/8598540258.html" target="_blank"><img src="http://farm9.static.flickr.com/8225/8598540258_0858dd86e9_m.jpg" alt="" /></a><br />Seth Theuerkauf, a former Blue Crab Bowl competitor, discusses how competing in the Blue Crab Bowl has benefited him in college. ©Vivian Hollingsworth/VASG / Virginia Sea Grant</span>

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(Left to Right) Chef John Maxwell, Mike Hutt, Bob Fisher, and Joe Cardwell shuck oysters.©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/5755586643.html" target="_blank"><img src="http://farm3.static.flickr.com/2481/5755586643_a691d92e50_m.jpg" alt="" /></a><br />(Left to Right) Chef John Maxwell, Mike Hutt, Bob Fisher, and Joe Cardwell shuck oysters.©Janet Krenn/VASG / Virginia Sea Grant</span>

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NOAA - Clark Nexsen
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/52438911077.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/52438911077_6ff5035ccf_m.jpg" alt="" /></a><br />NOAA - Clark Nexsen / Virginia Sea Grant</span>

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Hurricane Dorian 2019
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48859687701.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48859687701_2d89a250f1_m.jpg" alt="" /></a><br />Hurricane Dorian 2019 / Virginia Sea Grant</span>

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Blue Crab Bowl 2020
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/49508890477.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/49508890477_66d60cafac_m.jpg" alt="" /></a><br />Blue Crab Bowl 2020 / Virginia Sea Grant</span>

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Partners and other helpers are gathered to help document the experiment and carry rays from the truck bed into the river. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6189399054.html" target="_blank"><img src="http://farm7.static.flickr.com/6010/6189399054_4cd4eb4f66_m.jpg" alt="" /></a><br />Partners and other helpers are gathered to help document the experiment and carry rays from the truck bed into the river. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Chesapeake Bay Governor's School-Glenns, takes second place at the Blue Crab Bowl. ©Vivian Hollngsworth/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/8597436239.html" target="_blank"><img src="http://farm9.static.flickr.com/8106/8597436239_3490631ff5_m.jpg" alt="" /></a><br />Chesapeake Bay Governor's School-Glenns, takes second place at the Blue Crab Bowl. ©Vivian Hollngsworth/VASG / Virginia Sea Grant</span>

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クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6848022475.html" target="_blank"><img src="http://farm8.static.flickr.com/7178/6848022475_9d249b23cd_m.jpg" alt="" /></a><br />Master Oyster Gardener Training. ©Margaret Pizer/VASG / Virginia Sea Grant</span>

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