Welcome Back to the Surface Interval!

We’re gathering articles from across the internet to promote stories of ocean optimism, environmental intrigue, or newsworthy content to keep you informed of what’s happening in the world of marine biology. To kick off this entry of The Surface Interval, let’s dive in to take a look at three articles that caught our eye this week.

Paul Nicklen Seal

National Geographic Explorers of the Year

Whether or not you realize it, you’ve seen Cristina Mittermeier and Paul Nicklen‘s photographic work. From documenting declining populations of polar bears in Canada to harrowing encounters with enormous leopard seals in polar latitudes, this dynamic duo channels their scientific backgrounds and keen awareness to environmental dynamics in a way that makes their work impossible to miss. Paul & Cristina: Any chance you’re looking for a photographer’s assistant? Asking for a friend…

Image Paul Nicklen Photography

Right Whales

Endangered Northern Right Whales

North Atlantic right whales have long been considered one of the most critically endangered species of marine mammals, with some estimates of their population size as low as 300 individuals. Once hunted for their unusually high amount of blubber, which historically was harvested for oil production, northern right whales are currently facing new threats from commercial fishing pressure and antiquated fishing practices. In an alarming new study, scientists monitoring the last population of North Atlantic right whales found that the last population of North Atlantic right whales very well may round out the breeding season with no new births on record. As the article explains, “experts warn that without human intervention, the species will face extinction.” Image: Right Whale Research/AP

Jellyfish Chips

Jellyfish & Chips – It’s What’s For Dinner

Would you swap a bag of dried jellies for your usual crunchy chip choice? Facing pressures of overfishing and declining seafood stocks, the world is now turning to alternative sources for daily consumption. Enter: the jellyfish chip. Although jellyfish have long been served on menus across the globe, scientists are trying to further understand the molecular structure of jellyfish bells in order to improve the consumer experience. To be honest, however, I think I’ll just stick to my dried snap peas.

Image Mie T. Pedersen

What interesting Marine Biology news have you seen bobbing around lately? Send it to us at info@actionquest.com with the title “The Surface Interval” & let’s nerd-out together. Until then, look at the horizon, take a giant stride forward, and dive, dive, dive!