Pam DiBona: #IAmSeaGrant

With the publication of the current administration’s budget calling Sea Grant part of the “lower priority, and in many cases, unauthorized” parts of NOAA, we here at DSN are highlighting people who are or have been supported by Sea Grant. If you would like to share your story with us about why #IAmSeaGrant, please send it to us.

Pam DiBona is an environmental scientist who has worked in the nonprofit, for-profit, and public sectors on marine issues.

I am Sea Grant

Well… I’m not, really – I’ve never been an official employee or fellow or intern – but I think of Sea Grant as a best friend.

Best friends help when you’re trying to figure out how to share the Ocean Literacy Principles, or develop a logic model to evaluate an educational program (thanks, CT Sea Grant!); or understand the intricacies of maritime law (thanks, RI Sea Grant!), or team up on a homeowners’ guide about coastal hazards (thanks, Woods Hole Sea Grant!); or find someone to explain the connection between eelgrass and Blue Carbon to a group of strangers over a pint (thanks, MIT Sea Grant!); or inspire hundreds of volunteers to get muddy (thanks, NH Sea Grant!); or need the latest word on shellfish aquaculture in the Northeast (thanks, Maine Sea Grant!).

In other words, Sea Grant is always there, ready to inspire, educate, investigate, and just plain get things done on the coast. Let’s keep it that way.

Jarrett Byrnes (19 Posts)

Jarrett Byrnes is an Assistant Professor of Biology at the University of Massachusetts, Boston where he studies kelp forests and salt marshes. He earned his Ph.D. at UC Davis working at the Bodega Marine Lab studying the consequences of losing predator diversity in the sea. He loves cooking, and recommends trying to make bacon dashi: put two rinced pieces of kelp (~6") in 8 cups water. Heat to a boil and turn off. Steep for 10-15 min (depending on how kelpy you like it). Remove kelp, add 3/4 lb smoky bacon. Simmer 30 minutes. Add mirin, soy sauce, sake as needed for flavor. Let cool and refrigerate. Skim off fat. Now you have an amazing base to cook fingerling potatoes and clams in. Top with chopped crispy bacon and green onions (or pureed with oil). And for, well, everything else. (Adapted from the Momofuku recipe)