A little lemon is nice with oysters, but Maria Dolan, writing for Slate, says that’s as close as acid should get to the popular shellfish. Reporting from local and national experts, Maria finds that increasing atmospheric carbon dioxide is not just changing the climate. It’s acidifying the oceans, with environmental, economic, and gastronomic consequences. photo: David Monniaux
Search the site
Recently on NWscience.org
Upcoming events
- 5:30 pm – 7:00 pm, May 6, 2024 – Emma Lederer, Gabby Gauthier, & Valeria Garcia
- 6:00 pm – 7:30 pm, May 7, 2024 – UW Curator Tour: Rhododendron Glen (in-person)
- 12:00 pm – 1:00 pm, May 8, 2024 – UW SeismoLunch with Sagarika Mukhopadhyay