Celebrate Life Below Water. Eat Blue™

February 2021

Eat Blue February Resource List

It can often become overwhelming to navigate the many decisions involved in promoting and protecting our ocean. No matter where we choose to start in our daily decisions, the best first step is always

Issues Facing Eel Populations & Solutions for Conservation

Article 2 on the History of the Japanese Eel Kabayaki eels have been a delicacy in Japanese cuisine for centuries. Prepared in an authentic sauce, the meal is a staple in Japanese culture. However,

The Blue Mind – Harnessing the Powerful Effects of Water that Make Us So Happy

Book Review of the Month – February, 2021 Have you ever wondered why being near the water is so appealing? For centuries, humans have had moments of clarity besides, or inside, bodies of water

The History of Kabayaki, the Japanese Eel

Article 1: The Cultural Importance of Kabayaki and It’s Recent Decline A Japanese Delicacy On a specific summer day each year, the Japanese people ward off the notorious heat by eating unagi or eel.

Wave-Making Women in Ocean Science

To celebrate the International Day of Women and Girls in Science, we’d like to take a moment to honor and shine a light on the wave-making women in the ocean space. From the deepest

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