Nyssa Silbiger: #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 supported by Sea Grant. If you would like to share your story with us about why #IAmSeaGrant, please send it to us.

Nyssa Silbiger is a postdoc at UC Irvine and starting faculty at Cal State Northridge this fall (YES!). You can find her on Twitter at @nsilbiger

My Ph.D research was supported through funding from the University of Hawaii Sea Grant College Program. Were it not for Sea Grant I quite literally might not have my PhD. Funding from the University of Hawaii Sea Grant College Program allowed me to complete my research, gain unique hands-on training in science communication, and have an opportunity to share my research with the community and local decision makers. Because of Sea Grant, I developed a novel way to monitor coral reefs, which is now being used throughout the Pacific; collected data to help predict how coral reefs may shift in a High CO2 World; shared my findings with the broader community through local lecture series, school visits, and outreach events; and gained an overall appreciation for how important it is to protect our coastlines. Today, my research focuses on ways to improve coastal resiliency and, ultimately, protect important economic resources. Sea Grant is the cornerstone to my success as a marine scientist and I am certain that it will be a vital part of my research program in the future.

I am Sea Grant.

Jarrett Byrnes (21 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)