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Community Corner

MCL's Business-Environment Breakfast

Backstage at the Hog Island Oyster
Company:  Climate Change, Ocean Acidification and Shellfish Production



Oysters are
the proverbial canary in the coal mine that is the ocean.  The world’s oceans soak up atmospheric carbon
dioxide causing ocean waters to become acidic. 
For some time, ocean acidification has been recognized as one of the
causes of coral reef collapse.  Recently
ocean acidification has been identified as the reason fewer tiny “seed”
oysters, known as “spat,” develop into full grown oysters.  This has significant ramifications for marine

ecosystems.  In addition to being major
commercial food crops, oysters and mussels are members of a very diverse suite
of marine organisms whose growth and survival could be disrupted by ocean
acidification. 



On Friday,
September 20, the Marin Conservation
League
Business-Environment Breakfast will feature Hog Island Oyster
Company scientist and co-owner Terry
Sawyer
giving an in-depth look at how the slow upwelling of water off the
West Coast, which creates a particularly nutrient rich environment for
shellfish, is now carrying carbon dioxide absorbed from the air in the 1960s

and 1970s.  Hear what this foretells for
the future of shellfish cultivation on the West Coast, and why Terry Sawyer and
Hog Island co-owner John Finger are

working toward opening Hog Island’s own hatchery in Humboldt Bay. 

Tickets are
$25 for MCL members and $30 for the public. 
A full breakfast buffet will be served. 
Pre-registration is required. 
Call 415-485-6257 or visit www.marinconservationleague.org/events to
register.

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