Friday, February 3, 2017

Bivalve Restoration Job in Beautiful Shinnecock Bay

Located in the Hamptons on Long Island Shinnecock Bay offers stunning vistas.

Senior Research Support Specialist - 1603400 

Required Qualifications (as evidenced by an attached resume):  
Bachelor's degree in Marine Sciences or another related field. Two years of directly related, full time experience with advanced research related/laboratory activities. Experience rearing and spawning bivalves. Familiarity with established application and maintenance procedures for NYSDEC and Town shellfish licenses. Experience managing large data sets.

Preferred Qualifications: 
Advanced degree (Master's or higher) in Marine Sciences or another related fieldAdditional years of experience rearing and spawning bivalves. Previous involvement in outreach efforts. Public speaking experience.

Brief Description of Duties:  
The Senior Research Support Specialist will direct bivalve restoration efforts of the Shinnecock Bay Restoration Program. This includes rearing of bivalves from gametes through adults, the maintenance and expansion of bivalve spawner sanctuaries and oyster reefs as well. Incumbent will also play a key role in the cultivation of public outreach and education efforts. The selected candidate will have Outstanding written, verbal, and interpersonal communication skills. They will have experience successfully working independently as well as part of a team with a collaborative approach to problem solving.

The incumbent will be responsible for the following:
  • Conditioning adult bivalves for spawning.
  • Rearing Larval bivalves
  • Raising juvenile bivalves (spat) on shell, cultch, and individually in laboratory, as well as in rafts, flupsy, and cages.
  • Growing large volumes of algae.
  • Monitoring bivalve populations in an ecosystem setting.
  • Deploying and maintaining bivalve spawner sanctuaries in coordination with public and school groups.
  • Deploying and maintaining oyster reefs.
  • Applying for and maintaining bivalve NYSDEC and town shellfish permits
  • Writing reports 
  • Giving formal presentations
  • Communication with government agencies, non-government organizations, and the public.
  • Other duties as assigned.
Special Notes: The Research Foundation of SUNY is a private educational corporation. Employment is subject to the Research Foundation policies and procedures, sponsor guidelines, and the availability of funding. FLSA Exempt position, not eligible for the overtime provisions of the FLSA. Minimum salary threshold must be met to maintain FLSA exemption.

Stony Brook University is 100% tobacco-free as of January 1, 2016. See our policy and learn more at

About Stony Brook:
Stony Brook University, home to many highly ranked graduate research programs, is located 60 miles from New York City on Long Island's scenic North Shore.  Our 1,100-acre campus is home to 24,000 undergraduate, graduate, and doctoral students and more than 13,500 faculty and staff, including those employed at Stony Brook Medicine, Suffolk County's only academic medical center and tertiary care provider.  The University is a member of the prestigious Association of American Universities and co-manager of nearby Brookhaven National Laboratory (BNL), a multidisciplinary research laboratory supporting world class scientific programs utilizing state-of-the-art facilities such as the Relativistic Heavy Ion Collider, the National Synchrotron Light Source, and the Center for Functional Nanomaterials, and the New York Blue IBM BG/L+P supercomputer, owned by Stony Brook and managed by BNL.  Stony Brook is a partner in managing the Laboratory for the Department of Energy, and is the largest institutional scientific user of BNL facilities. As such, many opportunities exist for collaborative research, and in some cases, joint appointments can be arranged. 

Equal Opportunity Employer, females, minorities, disabled, veterans.
If you need a disability related accommodation, please call the University Human Resource Services Department at (631) 632- 6161 or the University Hospital Human Resources Department at (631) 444-4700.  In accordance with the Title II Crime Awareness and Security Act, a copy of our crime statistics is available upon request by calling (631) 632- 6350.  It can also be viewed on line at the University Police website at


Thursday, February 2, 2017

Work in the Blue Green Aquculture Economy in Beautiful Coastal Connecticut

General Manager Job Description Sea Greens Farms (“SGF”)  is harnessing the power of sea greens to deliver healthier, more sustainable food solutions and empowering communities to create the new ‘blue green economy’ based on restorative ocean farming.

SGF is a newly formed company which will engage in the business of processing, packaging and distributing ocean-farmed kelp and other seaweeds (“sea greens”), operating Thimble Island Ocean Farm ( and providing scientific and business services to ocean farmers around sea greens cultivation and commercialization. The Sea Greens Hub will be a first-of-its-kind seafood processing and food manufacturing facility, based in New Haven, CT. At full capacity, the new facility will process over 1 million lbs. of kelp and other seaweeds, and employ 300+ temporary workers during peak processing months (April-June). The Sea Greens Hub will also manufacture and distribute co-packed seafood products for wholesale and retail customers.

The General Manager will be responsible for the overall operations of the Sea Greens Hub, which will be transitioning from an existing, smaller facility in 2017, into a larger, 15,000 sq. ft. facility, which is slated for completion in early 2018. The GM will operate in the smaller facility through 2017 and be involved in the retrofit and/or new construction of the larger facility.

Specific duties and responsibilities include:
 • Hire, manage and supervise teams of full-time and seasonal workers cleaning, trimming, cutting, processing and packaging sugar kelp, mussels and clams.
 • Hire, manage and supervise delivery and logistics personnel responsible for transporting raw kelp from farmers, managing inventory/warehousing and pickup from freight providers. This may include using outsourced transportation companies.
 • Hire, manage and supervise personnel responsible for maintaining equipment and electrical/plumbing/ventilation/drainage/etc. Developing a network of service providers and contractors to handle small and large jobs is a plus.
• Work with Sales, Procurement, Farm Manager, Marketing and Operations team members to ensure efficient and seamless output of products.
• Ensure that the Sea Greens Hub and operations complies with all labor laws, workplace safety, manufacturing standards, building codes, food safety certifications such as HAACP, CT state labor laws, etc.
• Work with architects, building construction, inspectors for the design, construction, equipment installation and operationalizing the new Sea Greens Hub.

Qualifications and requirements:
• 15 years relevant experience (e.g., General Manager, Plant Manager) overseeing facility in related industry – seafood manufacturing/processing/distribution or agricultural business.
• Demonstrated ability to manage teams of seasonal, unskilled work force. Majority of labor consists of Spanish-speaking workers, so ability to speak Spanish is a requirement.
• Experience of operating HAACP certified manufacturing facility, including developing and implementing safety standards, quality assurance and processes
• Proven ability to hire, train and develop employees and create the right workplace culture. • Excels at ‘fast-starting’ and relentlessly execution-focused
• B.A. desirable; certificate work in manufacturing or industrial operations a plus
• Entrepreneurial or startup experience a plus • Broad interest/alignment with sustainability, ‘triple bottom line’ businesses a plus Compensation/Benefits:
• Salary: based on qualifications and experience
• Health/Dental/Vision insurance, Workers Comp, Disability benefits This job is based in New Haven, CT.

Please send resume and direct inquiries to Brendan Coffey, Marketing & Operations Manager (

Friday, January 27, 2017

Oyster Demand Continues To Rise! Delicious enviornmentally friendly protein- What's not to love?

This article recently was published in Seafood Source.

Oysters remain king as growers race to meet consumer demand

By Madelyn Kearns, Associate Editor
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Demand for oysters continues to trend upward heading into 2017, with production capacity expanding to satiate consumer demand.
According to a panel of bivalve and oyster experts speaking at the National Fisheries Institute’s 2017 Global Seafood Market Conference in San Francisco, California, “the number of oyster growers [is] increasing just to keep up with demand.”
The rate of oyster consumption particularly at restaurants, remains strong, with the popular shellfish serving to elevate complementary species such as mussels, clams and scallops, noted the panel. While restaurant personnel are still questioned often regarding the safety of eating oysters, the species “remains king,” remarked a foodservice panelist, and demand for shucked items is consistent.
The sector will continue to content with changing bay and ocean conditions, as well as labor concerns and the consistency of wild supply. However, emerging grow-out technologies as well as new hatchery openings and “increased consumption on the live shellstock” are points of positivity for the industry moving through the new year and into 2018.

Saturday, December 10, 2016

Oysters Improving Water Quality at Cape Town

We recently learned of this exciting effort to use oysters to reduce nitrogen loads in a Cape Cod town's waters. This is an approach we have been advocating for some time as it offers an environmentally friendly way to reduce nitrogen. Importantly, the oysters are most active in the summer time when the population is highest. It will be exciting to see the result. 

Oysters wintering in Lonnie's Pond as pilot program continues

By Doreen Leggett

The surface of Lonnie's Pond will soon look as smooth as slate-colored silk; the 200,000 oysters that floated on the surface of the water in bags all summer will be replaced with occasional reflections of the bronze-leaved trees on the shore.

Now the waiting begins. The oysters, which will be placed on the bottom of the pond by researchers, will lay virtually dormant until March when they will begin once again to devour the nitrogen that helps turn the once-clear pond into a murky green.

But for those on land the end of January is a more significant date. That is when scientists from various institutions, including UMASS's School of Marine Technology, will have crunched the numbers and filed a report that could change the future of wastewater management in Orleans.

If the oysters have removed enough nitrogen then the second phase of the pilot project will begin and several other projects in town, which have aquaculture at the center of pollution abatement, will likely move forward.

"What we want to get to is: What is the cost per pound of nitrogen removed?" Selectman Alan McClennen said.

Close to 300 kilograms - 630 pounds - of nitrogen a year need to be removed to meet the state-mandated total maximum daily load limit. If the oyster project shows that oysters can make a difference, at a low cost, the town will move into the next phase.

The second installment of oysters in the pond could reach 1 million animals and the numbers from that pilot, along with the work done this summer, would be used to help convince state regulators from the Department of Environmental Protection, to let Orleans skip pipes in the ground - at least on Kescayoganset and nearby roads.

"The existing comprehensive wastewater management plan says we are going to sewer Lonnie's Pond, we are trying to avoid that," said McClennen at a recent meeting of the Orleans Water Quality Advisory Panel.

Although it's hard to run the numbers, particularly since the oyster pilot program is still ongoing, 7-year old Autumn, who has been at the pond frequently with this reporter, thought $500,000 to remove nitrogen, compared to millions for even a small sewer system seemed to make sense, particularly since it can cost up to $600 per pound for small sewer plants to remove nitrogen. She is willing to bet on the bivalve for the moment.

There are some questions over whether the oysters are going to be enough - some have said it would be cheaper and easier to just remove the sediment at the mouth of the pond to improve tidal flushing, and thereby water quality. There are also questions about what the next phase will look like - the initial work relied on larger than typical oysters from Falmouth, volunteer work, consultants, and paid local shellfish growers. In the future the project may be done with town staff, by private growers, or some other scenario.

Although questions remain, what is clear, said Sia Karplus, of Sciencewares, which is in charge of the project for the town, is the oysters are growing well. Oysters that arrived as the size of a cornflake are now well on their way to the size of a flattened mini muffin and those that were thumb-sized look more like a fist.

Eric Karplus, also of Sciencewares, was down at the 15-acre pond late last month, on an unseasonably warm - albeit still raw - day. He, as he did once a week, with the help of growers from Peter Orcutt's Pleasant Bay Oyster Farm, had taken some oysters from the 800-bag raft in order to weigh and measure them.

"These guys are growing like gangbusters," he said. "We came in with a few thousand pounds and now we have 10 tons of oysters out there."

Karplus said that amount of growth isn't typical, but there is a lot of food out there for them to eat. Part of the reason for the buffet is because the pond is one of the most impaired in town - like ponds all over the Cape it is suffering from nitrogen pollution coming mainly from septic systems.

Since the growing season had ended, this was the last day Karplus would be taking stats at a makeshift table by the shore. He was already in the process of putting the oysters on the bottom of the pond, in a contraption that will keep them off the mucky bottom, for the winter.

"It is really important to store them in a way that they continue to feed," Karplus said. If the oysters were smaller they could have been taken out of the pond to overwinter in a storage facility, but with larger oysters he said the chance of mortality was too great.

The reams of water quality data collected from several long-standing sampling stations, and also gathered from instrumentation set in the pond by SMAST will be correlated with the information gathered from oyster measurements that Sciencewares has taken.

But as Karplus tipped over a bucket of oysters and saw the size of the shellfish tumbling out he was encouraged.

"The only way the oyster grows is they are taking nitrogen out of the pond," he said.