Great Bay is a large flooded inland estuary, located along New Hampshire’s coast, and part of the U.S. EPA’s National Estuaries Program. The bay is a recreational resource and recreational fishery, home to a growing oyster aquaculture which supports water quality improvements. In this episode, host Jeff Berckes speaks with environmental scientists, a shellfish farmer, and a chef that prioritizes locally-sourced food – like Great Bay oysters – to explore the impacts of nutrient reductions to the Great Bay Estuary.
About our guests:
Ted Diers is assistant director of the Water Division at the New Hampshire Department of Environmental Services.
Dr. Kalle Matso serves as the director of the Piscataqua Region Estuaries Partnership (PREP), which is affiliated with the University of New Hampshire.
Jay Baker is the founder and owner of Fat Dog Shellfish Company, located in Great Bay, New Hampshire.
Evan Mallett is the owner and chef of Black Trumpet Restaurant & Bar, located in Portsmouth, New Hampshire.
The Power of Partnership in Maryland’s Choptank River Watershed
Maryland’s Solution to Nutrient Pollution in the Chesapeake Bay
Reducing Nutrient Pollution from Septic Systems in Montana’s Flathead Basin
Too Much of a Good Thing: The Role of Nutrients in Water
Perspectives on the Next 50 Years of the Clean Water Act
The 4-1-1 on the 319 Program - Nonpoint Problems, Pointed Solutions
Let’s Get to The Point – The NPDES Episode
Unraveling Total Maximum Daily Loads (TMDLs): The Math and the Path to Restoring a Waterbody
Is it Safe to Swim? Answering Important Questions with the Impaired Waters List
Getting Our Feet Wet With Water Quality Monitoring
Setting Expectations with Water Quality Standards
The Clean Water Act Turns 50
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