When he made his historic solo dive into the Mariana Trench last month, James Cameron brought back images and descriptions of a “lunar like” marine landscape nearly devoid of life.-via National Geographic Returning from humankind’s first solo dive to the deepest spot in the ocean, filmmaker James Cameron said he saw no obvious signs of . . . → Read More: Is Marianas Trench A Lifeless Void?
There’s a sizable red tide event unfolding in Australia right now, where thick slicks of red planktonic algae are washing up on Sydney’s iconic beaches, including the most famous beach in the whole country: Bondi. Web news sources are replete with dramatic pictures; I especially liked this one of vermilion surf juxtaposed with the tuquoise . . . → Read More: What’s green and gold and red all over?
Most folks I know aren’t shy about crunching into a nice red American lobster and dipping that white flaky meat in some molten butter, and who can blame them? But what if the lobster in question looked like this: Or THIS: What you are seeing is the (not very creatively named) shell disease of lobsters, . . . → Read More: The mystery of lobster shell disease
What if your physical characteristics (hair color, height, or eye color) were determined by your bacterial microbiome? It might seem far fetched for humans, but for some marine species, this is a fact of life. We recently had a foreign emissary visit the lab, one Catherine Burke from the University of Technology in Sydney, Australia. . . . → Read More: Algal blobs take shape, thanks to bacteria
[View the story "#asm2012 - A Scientific Feast of Ocean Microbiology!" on Storify]
I am admittedly a huge invertebrate nerd. But there’s a lot more going on in the ocean than can be caught with a plankton net. For this week’s TGIF, check out super awesome Scripps alumna and MIT post-doc Melissa Garren on the glory and the mystery oceanic microbes.
California has been a big transition for me. I mean big. Not only am I now living in the sun-drenched utopia I have long pined for (a climate which finally meets my minimum temperature preference of 90F), but I also have leaped into to an entirely new scientific world. I think I’m becoming a microbiologist. . . . → Read More: Microbiology at Sea: A tale of ballast, vomit, and cockroaches