Latest NERRS News
Creating Value from Waste
Since 2014, California’s Tijuana River Reserve has partnered with groups on both sides of the Mexico–United States border to remove approximately 80,000 pounds of debris from the Tijuana River Valley. With a grant, they are turning that waste into valuable products.
Talk NERRdy to Me: Deborah Rudd
This month, NERRA’s correspondent-at-large Nik Charov interviewed Deborah Rudd, public involvement coordinator at Oregon’s South Slough Reserve. They talked about a “slough” of things—from the birth of the first Reserve and Indigenous collaboration to the best way to spoil volunteers and keep vandals from spoiling the view.
DC Download: January 2022
The NERRS is time-tested, mission ready, and growing. In support of that, NERRA has put forward a $42.5M NERRS operations budget request for FY 2023.
New! A Fresh & Salty Podcast
Reserves in the Media
- Drone keeping an eye on Elkhorn Slough: January 26, 2022 – East Bay Times
- McIntosh’s White works on oyster conservation: (Apalachicola) January 25, 2022 – The Citizen
- It’s a reef thing: Florida oyster study yields clues for Chesapeake: (GTM) January 21, 2022 – Bay Journal
- Connecticut’s new estuary reserve protects Long Island Sound wetlands in Groton’s backyard: January 20, 2022 – WSHU Public Radio
- Of McMaster and marshes: Inside the $500K proposal to bleed protected SC horseshoe crabs: (ACE Basin) January 20, 2022 – The State
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Going for Green in Wisconsin
Barker’s Island has undergone many transformations since Captain Charles S. Barker dumped vengeance sand in front of the lakeside home of his political frenemy, the mayor of Superior.
Welcome Connecticut!
A big welcome to the newest member of our national network—the Connecticut National Estuarine Research Reserve! After decades of effort by many organizations and volunteers, the National Atmospheric and Oceanic Administration (NOAA) officially designated the Reserve today.
Recipe Challenge: Salish Salmon
We asked for your best estuary-sourced recipes, and Dennis Parent—retired commercial fisherman and volunteer with the Padilla Bay Foundation—delivered. His recipe for grilled Chinook salmon had our mouths watering and our spirits thinking about a trip to Washington.